My last working day was the 16th of March. I got an txt from my boss on the evening of Monday the 23rd of March to say that the cafe was now closed, and that I was to be furloughed until further notice. I wasn’t too worried, as I do the job (only 13 hours over 2 days) more for the interaction rather than the money. I had been ‘retired’ since October 2016 and this job came up in September 2018, and I was more than qualified for it.
I was a little concerned when the call came through last week, that they wanted me back. It was only for one day this week. I am now on what is ‘flexible furlough’ which apparently means that I can be called in to work one day and be on furlough the next. My main concern was the safety aspect. The kitchen that I work in is very small and can get a little crowded when the chef, me and one of the waitresses is in there. Social distancing is not possible and because of the heat, the wearing of a face covering is just not feasible.
I got through it. Safely I think, but only time will tell. I have no knowledge of next weeks work, but they do know that I would rather them bring in people that need the money more than I do. The staff for who this job is their main source of income should be the priority at the moment.
I was quite weary when I got home, as I expected, but a warm bath and a cold beer soon had me sorted. Interesting thing though, I’m never hungry after work. I don’t eat much for lunch, usually a sandwich and a few chips, but it’s not a large portion, so I can only assume that it is being around food takes any edge of hunger. Who knows!
It was an unusual way for me to find a job. I had been on LinkedIn for quite a few years, and it never really had much for me. It was basically just a way of staying in touch with colleagues that didn’t use the ‘normal’ social media platforms. I had entered all the usual details about me, but never used job hunting. Oddly enough, I was scrolling through some of the bizarre jobs that it was deemed I would be interested in, when one came up that seemed to tick all my boxes. It was part-time, local, no responsibilities and paid what was expected for the role. It was advertised as a ‘Kitchen Porter/Assistant’ in a small but popular local cafe, and I could apply by just clicking a button. This apparently sent my ‘CV’ to the employer and just over an hour later, I received a phone call asking me to call in for an informal interview.
The interview went very well, and to this day, I still think that I was interviewing the owner as I seemed to ask more questions than he asked. He confirmed the hours and rate of pay and then asked if I wanted to see where I would be working. I said it would be a good idea and he took me to the kitchen. He pointed out all the parts of the kitchen and then went into great detail about how to use the dishwasher and what to do if if got blocked. I was then shown the food store and he explained the procedures for dealing with the waste bins. He told me that the cafe was a very busy environment and it would be a very rare occasion if I was needed to work over-time. We agreed that I should have a ‘trial run’ the following Monday and we could take it from there.
The Monday came and I was introduced to the chef and the table staff and the job started. It was hard and heavy work at times, but all the team were nice to work with and I enjoyed my trial day. It came to light during the course of the day, that two of the waitresses knew my eldest son and had worked with him for a time. By the end of the day I was a little tired, but generally speaking was pleased how the day had gone. I was paid ‘cash-in-hand’ for the day and and was told “See you on Monday then!” It wasn’t a question, it was a statement to which I agreed “Yes. See you on Monday!” I had a job, and when I looked back, I had come full circle. I had been a Kitchen Porter/Assistant in my first job after leaving school and I was back doing more or less the same job.
I am now furloughed due to the COVID-19 Pandemic and if I’m honest with myself I can not see me going back to work there if and when the cafe reopens. It will be simply impossible to have the number of tables that we currently have and less tables means less customers, which in turn means the need for a reduction in staff. The kitchen is not much bigger than the average domestic kitchen, so safe distance working would be difficult. However I may just be proved wrong.
This brings me to the end of this series of posts. I hope you have enjoyed my journey as much as I have enjoyed writing it.