First day

Well I made it through my first shift. I was soo nervous. When I got there at 2 I was told that Martin would be going on to meat and fish at 6, and so I would be running the deli counter alone, that's me, and deli counter, alone, for 4 hours on my first ever ever shift. Now that may not sound like such a difficult feat:

There are three scale/pricing machines on the deli, one at each section. We have a pastry/pie/kebab section, then a sliced meat section (of which they have to each be sliced on the monster of a slicer, the one that martin chopped the top of his finger off on) Then a carvery section, of which you have to attach the joints in to this thingy and hand carve. Then a pate, blue cheese, normal cheese section, and finally, I think, an olive, humus, anchovy and other miscellaneous disgusting looking stuffs section.

It's funny, the bit I thought I would find the easiest was the most difficult, serving customers. After saying 'Can I help you (with a cheesy smile) I fell to pieces. We have to use this tear paper for handling and of the foods, line the scales, wrap the foods in, and it's horrible stuff, I have developed a tear paper phobia. I also have developed a fear of contact with the food. The more you try not to have contact the more fiddly and butterfingerish everything becomes. If could have just grabbed the stuff and wrapped it everything would have been fine. This tear paper is not a nice non stick greaseproof, it's that really wafer thin plastic sheeting that sticks to absolutely everything.

I am supposed to be properly trained and signed off on the scary meat slicer, but due to staff/time shortages Martin showed me how to use it quick, and I hate it. Again all fingers and thumbs, and because of Martin's accident even more aware of the consequences of having digits in the wrong place at the wrong time. Of course I will get used to used to it in time, I just have to find a way that suits me. Martin does it faster than lightning, 30 slices in as many seconds, at the moment it takes me a couple of minutes to get something kind of resembling a chunk of meat that'll do the job if chopped up a bit.

The olives and such foods in that section go in pots, I have to remember to weigh the pots before filling so that doesn't add to the weight for pricing. I have to use different knives, white for normal cheese, blue for blue cheese, brown for salami, and a whole host of red ones for the different meats, one for the turkey, one for the hams and so on. There are two cheese cutters, one for the blue and one for normal. I have to keep an eye on things running low, and keep an eye on dates, stock up the stock fridge, and make sure the stock for stocking up the stock fridge is stocked.

Hygiene is meticulous, surfaces, floors and hands constantly cleared, washed and antibac'ed. Being a germ phobe I don't have a problem remembering that side of things.

I only had one muck up, I put a cranberry pie thing in this tear paper and then in a bag, and was told later on that it would have been better to put it in container, when the customer gets home she is going to have to spend ages picking the sticky cranberry's from the paper. Oh yes, I also undercharged an ole lady for two pieces of quiche, nobody told me I had to push 'that' button twice for more than one item. But she was lovely, and patient with me, so it didn't worry me too much. See, always pays to be nice to your shop assistant, you might get a piece of free quiche.

The 8 hours went fast as lightning, I did slack a little about 8, I was so tired, it all caught up with me and I had to really fight the lethargy, being up at 5am didn't help, as it won't today either. I am supposed to be working alone on Saturday evening, but I will air my concerns today, as I do not feel confident running the whole counter alone just yet, not with so many things to remember. As soon as I get past that having a nervous breakdown when a customer approaches thing then I know I am ready.

Martin is brilliant, super super fantastic at his job, and popular with the customers. His cleaning/serving, customer skills at work are second to none, I was gobsmacked, although I didn't say a word, why can't he bring his work home with him. I did not recognise him, behind that counter he is a completely different person, and absolutely fantastic at his job. He/we left that department absolutely spotless, not a crumb or ham end in sight, gleaming it was. We make a good team.

Only time will tell if it's the job for me. I am neutral right now, don't love it, don't hate it. Ask me in a month when I have found my confidence, which at the moment is hiding somewhere behind the cake counter.

*note - blue cheese stinks like 20 day old men's socks

p.s, I was not left alone, they closed the meat and fish early so as Martin could stay working with me.