Bakery & Dry Cleaner Update

It's been about three shifts since I've been working at the Medici Bakery. It seems that every shift is a learning experience.

Bakery Boot Camp was five shifts of working alongside an existing worker. There are lots of little things it will take me a while to remember, but I'm sure it will become easy in time. I was actually pretty happy to have gone to the coffee info session at the ski resort, because it came in handy remembering how to make drinks, but I still have a ways to go learning to make cappuccino foam. So far, what I've found very intriguing is the type of people who give us tips. There was this one guy that came in with a straight face, didn't seem particularly happy with the service, and then added about a 13% tip on his take out order. Other people too, sometimes added absurdly high tips, and I assume they are the people who have worked service jobs before. And then you have people asking for random this and that, why don't you have this, could you get me some more of that, etc. not giving any tips at all.

I hear French spoken with surprising frequency in the store. I surprised this one elderly couple by responding in French to their order of 2 croissants (they pronounced it the French way), and it turns out they live in a town close to Versailles. It's nice to be able to practice the language.

As for the Dry Cleaner, it seems that every time I go, there's some other thing to learn how to do. Recently, I learned how to use the button sewing machine, how to untangle and sort clean wet shirts to be pressed, how to sort out the shirts that need pre-spotting before the wash, and how to sort bagged orders into the holding area. It's like learning little pieces along the entire process of the dry cleaner.