The Working World (I call it Social Exposure)

After spending the majority of my summer holidays looking for a job, I finally managed to get one a couple of weeks ago. It was somewhat difficult to find an employer who would accept a 16 year old. Nevertheless, after almost a month of searching, I applied to a Wetherspoons pub online. My Mum had mentioned that they take on people who are under 18, but there are obviously certain tasks that I'm not allowed to partake in, for example, bar work. I was asked on the application why I wanted the job, and I had thought a lot about being able to manage a job and my sixth form hours at the same time, but in the end, I came to the conclusion that it was worth it. Not only does it give me money in my pocket for future ventures at university, but any form of work experience always looks good alongside study grades on your CV. You can be exceptional at academic subjects and exams, but knowledge of what it's like to work alongside people and have a stable job, is something I would put just as much emphasis on. From a personal point of view, I am quite an anti-social person. Those that know me, know I talk a lot when I want to, and when I feel comfortable doing so, but talking in a working environment is a totally different story, and one that I need to get used to. After waiting around a week, I got a call from the manager asking me to come in for an interview. I was undoubtedly nervous. The only interview that I'd ever done before was a practice one in high school, that went quite well, and the woman who interviewed me was a writer herself, so we generally had a lot in common. However, the one thing she did say I could work on for the future, is having experience working in a team (and to have a stronger handshake.)

The interview process wasn't nearly as bad as I had imagined, only lasting around ten minutes. I didn't know how many people had applied for the job, but I wasn't sure I would get it, especially if there were people with more experience than me applying too. Perhaps the hardest questions they asked, involved putting me in a scenario where I had to come up with how I would respond in a working environment. Apparently, I have more common sense than I initially realised, as they seemed pleased with my responses. So pleased that they rang me up later that day and offered me the job, asking me to come in for an induction the following Monday. I was surprised, but pleasantly surprised, as it really gave me the confidence I needed to start this new journey. The induction was simply paperwork, more paperwork and even more paperwork. I was going to be working as a kitchen associate, which essentially includes working in the kitchen, making food, keeping the area clean, and washing up. I had a training booklet that I filled in on the first day, and it made me feel like I was back in high school doing English comprehension papers! It was something that everyone had to do. Knowing the standards of the pub, how it's run, and the layout, was helpful for me prior to the induction; not being able to navigate myself would have been a challenge, even if I was just staying in the kitchen area most of the time.

I came into work a few days later with my new uniform (including proper chef pants that my parents seemed to find quite amusing), feeling quite nervous for my first day, but determined to make a good first impression. My colleagues and staff were friendly and helpful, and due to my large work ethic, I fit into my role almost immediately. It wasn't without its challenges though, as is the case with any job. I spent my first day mainly washing up the mountainous number of plates that kept coming in. The sink was also fairly low down, and I had a sore back for days afterwards. Luckily though, there was a dishwasher device that would drain and steam the plates, which I found quite satisfying, after doing my best to clean the worst off them. Later on, I was asked to come and help out in the kitchen, which was initially quite nerve-racking. I've never cooked that much before if I'm honest. My parents have said that when I do though, they always enjoy the food I make. Obviously, Wetherspoons food is basic pub food, so it wasn't like I was working to Michelin star levels (thank God.) It certainly took a while for me to navigate myself though, and to work out what food produce is stored in the vast number of fridges they have. Most of them have labels on them, but in the heat of the moment, that's quite an easy thing to forget. Weirdly, one of the hardest parts of the day for me was having to serve up a brownie, with ice-cream, that looked really appetising. Without a doubt, the most stupid thing I did, was putting frozen chips in the area that the cooked chips were...clearly an easy mistake to make! I learnt from my first day that the busiest time is between 12 and 1; following that, it gets a lot quieter, giving us chance to clean, organise and prepare food for the following day. There's never a dull moment, and I certainly always have something to do.

My second shift, a couple of days later, was where I truly started to fit in with the team. I was working with the head chef, and I was a lot more involved in the cooking, and plating of meals. I had pretty much worked out where everything was, and I was asking fewer questions about the orders that came up. What was good for me though, is having to ask questions, and having to communicate with people, to ensure we got the order right. For example, a customer might ask for a burger without gherkins, and we have to ensure that we get that right. I've always been a very stubborn person, not always asking for help when I need it, so this was a nice experience in being, essentially, a beginner, and having to learn something completely different. Even though I'm not communicating with the public directly, there is a great amount of communication and responsibility that needs to go on in the kitchen, which is arguably, much more difficult. It's about listening to what they tell you as well; I was taught how to use the grill, how to cook the burgers, and how to make the pizzas- which also looked very appetising (I'm a huge pizza fan.) I started to use my initiative more. If dirty pots were lying around, I would take them to the sink area, and I would clean the dirty surfaces without having to be asked. On my first shift, I felt like my legs were glued to the floor at times, as I didn't want to feel like I was getting in the way, but I started to understand that I was part of a team, and I needed to carry out jobs that will help and assist the others. As the food orders get a lot quieter after 2 in the afternoon, I was told I could go home at 2:30, even though my shift went up to 3. Instead, I declined, saying that I was happy to go and work on the washing up for half an hour. I think they were surprised, but ended up thanking me for all the hard work that I had done, and I felt happy with myself for being conscientious and committed to what I was doing. On my shift a couple of days ago, I managed to clear away and wash up all the dirty pots, which in itself, is an achievement, as the piles are usually stacked up to almost 100 plates high, and that's no exaggeration!

All my shifts are very tiring. I walk to and from work; it takes me about 40 minutes, so after being stood up practically all day, it's often an exhausting walk back. As I mentioned earlier, my whole experience with starting work has been very different to anything I have previously taken part in, and the tiredness was also different. During high school and revision, I was always mentally exhausted, which I still think is the worst form of tiredness, rather than physical exhaustion. Working in the kitchen, to get everything out on time, and to a high standard, is hard work and physically demanding. Let's just say, I make sure I get an early night the day before I go to work. All the shifts I've worked have been roughly 4 to 5 hours, and I get a half an hour break in between, which is just enough time to feel like I need to go home and have a good rest on the sofa! It's a shame I didn't get the job earlier on in the summer holidays, because I would have worked a lot more hours before sixth form, but I have decided to work one day at the weekend, commencing in September. I think it will be a nice distraction from the amount of content that I have to deal with when I start my A-Levels, and will certainly vary my time. One thing I have learnt during the past couple of years though, is the fact that I need to make sure I'm making time for myself too, as I certainly went above and beyond with how much revision I did for my GCSE's. Hopefully though, having a job will be a nice distraction, and is a bit of a difference from being stuck at my desk, meaning it definitely does have positive aspects. I'm going to end this blog post with my 'Top 10' advice list on starting work, dealing with the working day, and how to survive working in a kitchen....

1. Be yourself at an interview. A true reflection of who you are, generally comes across much better than a false portrayal

2. Don't be afraid to ask questions, especially if you are unsure about your role, or what you have to do. If you're part of a team, your part matters in getting the job done correctly

3. Don't put frozen chips in the cooked chip area. It's a bad idea...

4. Make sure you bring lunch, because being around all that food is not good on an empty stomach

5. Practice washing up quickly, without smashing any glasses or plates...

6. Don't be afraid to challenge another colleague. Just because you're new to your role, doesn't mean you don't have an understanding of things. If something doesn't look or seem right, say something!

7. Use your initiative

8. Try and make a good first impression. If you really want to impress your colleagues and employer, then go above and beyond what is expected of you

9. Try and enjoy the work you are doing. Many people are not content with the job they have, but try and embrace it! A happy working environment means the job gets done smoothly

10. Arrive on time, dressed appropriately and ready to work. If you do that, you can't go far wrong!

Chef pants.....