Skip to main content

The Hunt For Job October

So.  Four days left here on the island.  Hard to believe five months in this unbelievably crazy surreal world is about to come to an end.  A world of no cars, constant horse clippity-clopping, clear blue waters and an out-of-the-ordinary workplace...and I am soon to leave it.

And there is nothing like looking for a job to jolt you back to the painful world of real reality.

First of all, my internet connection is sketchy at best, but mostly possessed by Satan.  Hunting online for jobs is a slapdash, exhausting process.  Then, there's the filling out of an application and tracking down phone numbers and addresses of former employers and references.

And have I ever been convicted of a felony?  Am I legit to work in the US?

No and Yes.

And then it becomes a waiting game, right?  The game in which I try to read my potential company/employer's mind and then guess at Why...why in the hell won't they just call me?  Doesn't anybody want me?  Doesn't anybody love me or my resumé?

And then, in the greatest universal conspiracy best summed up in the old adage "When It Rains, It Pours", I get three calls within a week, which leads to two phone interviews and two face-to-face interviews when I return to Iowa.

Damn skippy.

And that's where I am.  I applied for a part-time Wine Clerk position in a town about an hour where I currently live.  Lots of downsides to that, I know, but it's a store I really love to shop at and would love to a part of.  I don't want to be a Wine Clerk there forever, but it might be a step towards a cooler position in the shop, like Sous Chef.

But.  Driving two hours each day.  For 18 hours a week.  And probably working mostly weekend shifts.  You feel where I'm leaning towards this?

At the other end of the job spectrum, I applied for a Cook I position with Sodexo, the foodservice company of the local university here in my hometown.  Full-time with benefits.  Opportunities for growth and different experiences.  Decent hourly wage.  Two days off a week.

But, it's institutional cooking...which is something I don't think I'm super-passionate about.  However, my foodservice experience is only two  years old, so...how do I really know if it floats my boat or not?

You see, these are the things that keep me up...especially when I've been awoken by the horse clippity-clopping outside my window at some insanely early time of the morning.

Comments

Popular posts from this blog

(She) Blinded Me With...Citrus

Excuse my attempt at tying today's blog entry with an iconic Thomas Dolby song.  What a terrible pun-ishment. Har har har. So, we're on the backside of Winter Vacation/Christmas Break/Holiday Hiatus here.  The kids return to school tomorrow, the freshman and I start back to our respective colleges next Monday. The clock is ticking and suddenly, I am whipped into frenzy to Get Work Done.  I suspect this phenomenon happens to many, many educators who try to avoid that panic-stricken night before they go back to work. And believe me when I say, I had the deepest, most earnest of intentions to write lesson plans, write quizzes, and generally prepare for the restart of my classes next week.  Like, really. And then...I was distracted by...citrus.  This happened. Okay, so....the lemons on the far right are no big deal.  They're available year-round.  But Meyer lemons...MEYER...I only find around here in the winter.  I first read about them i...

Spaghetti Cake

Yes. You read that right.  Keep reading, friends, it's about to get good. Photo by Brent Nelson...who doesn't quite know about shadows and things in photography. Photo by your trusty author, who doesn't quite know about taking knockout food pictures. So, the caboose (Elliot) was in charge of meals this weekend...as part of his requirement for one of his Boy Scout badges.  Even though we'd be eating meals easy for a 12-year-old to put together (usually not healthy), I was totally ready to hand over the reins for the weekend. Saturday night's dinner was supposed to be simple.  Spaghetti.  But then, I remembered I had Justin's Chapple's Mad Tips article for Pasta Bundt Loaf .  I handed that over to the Boy Scout...and things just got awesome. The ingredients here seem to be a cross between those of a lasagna and an alfredo.  One pound of spaghetti noodles is cooked, and to which a bunch of cheese, milk, eggs, and seasonings are added.  All...

Keeping It Short, Keeping It Real

Today marked the penultimate day of Cake Decorating...and it was by far the most stressful of the last three weeks...and I mean, to quote the youth, I was a hater . But, that time is done and gone.  Here's what happening right now: A glass (which may turn into a bottle) of a Riesling I have not had in quite some time (read about that here ), and a episode (or more) of AMC's The Walking Dead . Let me clarify...quickly because TechMeat's got the Netflix cued.  School friends of mine went on and on about this TV show, so I got nuts one night and watched the first episode (with Brent, natch)...and now, we're kinda interested.  We're on episode 4 of Season One, so yeah, a long ways to go to catchup. Honestly, the last time we had this much interest in a TV show was Spin City and Dharma and Greg in the early 2000s.  For real.  We don't do a lot of TV around here.  Movies, yes.  TV, no. I'm going now.  To recover my strength and gear up for t...