Restaurant

February 2 2014 Journal


It is Sunday. Rain and cold. Tomorrow life goes back to normal. Most of my activities are back on track. My perpetual training may continue as expected or I may get lucky. A very good suggestion may be exactly what I need. Since I spend a good chunk of time on retail training I should also pay attention to filling the gaps and refreshing most of what I know in wine field. I can benefit from a refresher in bar and gap filling is needed for restaurant management, wine and a few other things. Do I need them? I think so. If nothing else learning another way of doing things is always a plus. Except for very high end places most establishments are not very good at what they do and don’t care and may be does not matter. I could learn a few things anyway AND I am expected to be stuck here and there from now on and why not! I think that will do some good and if nothing else I will be in the field and may not earn any money but come back up to speed. I don’t even know if I want to work at stupid restaurant jobs. I could do some figuring easily. I have done very well in the past and my problem now is I won’t be a peak performer once back in. That takes time and I would like to return to my peak level so I can see clearly what is best. I think one month will do me good. And I won’t write anything about where I am if I do because is confusing to get in and I don’t care to think hard about these things. I am there till I have something substantial to say or not and this won’t be enough time. We shall see. Beating the rain is all I care nowwwww. 2 Feb 2014 4:02 pm Hayward, California 😎😎😎😁😁😁

Wednesday Jan 8th 2014


Wednesday. I got out to get to bus to train as usual but ground was wet and it smelt damp like rain. Sucked. I didn’t get to bring an umbrella. However, when I checked online it says mostly cloudy. Online weather sucks so we see.

I am used to a little bit of reading in the morning now. Some in afternoon also. Boring review texts are boring and don’t go fast because as we read we hit stuff we know and slow down as brain drags a whole chain of thought and we stuck till the whole thing is retrieved only to think how little I care to remember that! It happens. Once is retrieved, we are okay and next time it will pull in a flash. It pays to have a fast brain. It works like a computer with a solid processor and lot of memory. The disadvantage is we get bored fast too! I recovered from boredom and not that bad. The cool thing is I sort of remember where I left this part of a topic last time who knows when! German wines? I was going to volunteer and work at a decent German wine place in lieu of going to Germany last I remember so I can get buried in them so much I have a good reference point! They are too unique, expensive and hard to distinguish because of names, etc to learn by following as a wine topic. One needs to get personal and can follow some of the wines we meet. That was a past memory. The review reading is not bad. It is working on. I am getting closer to the 50% mark now. That pressures my reading speed to get rid of this book. I am not a book person and think I have a good system to read wine books by doing one book at a time but need to finish review and get into the field. It was easy to think wine, beer, food, service etc when I was in the restaurant biz. That was the frame of reference. Now I only have the formal learning frame of reference again which is an exhausted approach! I need a new context to continue learning. I think this is the research stage now. I am past survey and study. That can come back in the future but now the challenge is to be somewhere and dig one by one. That takes time but a trained person can find so much! I am already warned this may start as fun but soon I will be noticed because “he asks very hard questions” will be my m.o. to wine people. Some people won’t mind. 8 Jan 2014 7:06 am Hayward, California

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My Week in Burritos – Senior Sisig Food Truck versus Frozen Breakfast Burritos at Lucky’s


Frozen breakfast burritos are highly recommended by my doctors. They provide when we need a load of nutrition and low on time and so on. Today I opened the last of three packs. I am a gourmet NOT so really don’t look at packagings. I don’t know but was purple and had some kind of chemical probably put there by US government! It made me tell the truth about all kinds of things for next 30 minutes and publish them online until I was saved by the urge to take my world famous morning dump which overrides all including chemical induced confessions. We see if happens again. Tomorrow. Otherwise we need a new theory.

It is day three. Actually second day of week. Last week we missed the food truck on Wednesday but came on Friday so we ate. This week they come daily. Nice. We ate yesterday and the big question is today? I don’t know. We get half off etc so is a good deal. I feel weird paying $4 for a good burrito so I buy one for my sidekick. Others have theories what they done wrong they don’t get free burritos but get free Arizonas. No reason. There is no free burrito. Burrito costs $8 so if half off comes in pairs is how I see it. And they put potatoes not beans. Pork been good twice. I think maybe or we get those pizzas from 711 to share. A $5 large pizza was invented not to be food but company shared meal even if employee pays. I don’t know.

I did learn good things. Searching for Senior Sisig truck last Wednesday we headed online. Twitter helped. The website had calendar but not updated as expected. Twitter was good. We got location. Too far. We looked for others. The apps we downloaded and online food truck websites were shit. Hardly anything. That was a good lesson. Twitter still helps but it is amazing how primitive some systems are. Word of mouth seems to drive these trucks. I think they are too local to be in a system. Then again twitter can help if can search for more locally when lunch time. I didn’t try that. Soon no more holiday and I go back to my famous lunch of nuts, apple and so on. Merry Christmas. 23 Dec 2013 9:16 am Downtown, San Francisco

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