Working at KISC

I finally have a little time to write and let you know more about what is going on here. The work day is not hard at all and most of the tasks are actually lot of fun.

I have been doing tons of laundry, cleaning bedrooms and bathrooms, sweeping floors, organizing different things, restocking paper towels, counting kitchen and dining items in the guest kitchens, and lots of vacuuming. I also fed a cat, cleaned a fountain, and checked people in and out of their rooms. That was all in "House" which is the new and old Chalets.

I've been splitting logs and moving them, cleaning white pop up tents, building new steps in a yard leading to the Directors' four dogs, cleaning the tiles and steps of mud that leads to the main offices. That was all in "Grounds" which is all about preparing for the winter.

I have ripped apart old walls and ceilings to recycle the wood, moved wood all over the place, sanded the varnish off some recycled wood and wire brushed chipped paint spots on blue painted steel I-beams. I also cleaned a few almost built rooms of wood, saw dust and scraps. That was at "Kander-Lodge" which is currently being rebuilt.

I washed pots and utensils, cleaned the overhead ventilation hood in the kitchen over the stoves and ovens, prepared the meat and cheese dishes for breakfast (its a European thing, meat and cheese sandwiches for breakfast) I even cooked a vegetarian meal! Beau, the head cook, said just go grab a bunch of veggies that I think vegetarians might like, cut them up and throw them in a pot with butter and unions, then we threw in an estimated amount of wine, a sort of fresh, non-preserved, real ingredients, dried gravy sauce, and then 1/2 a liter of 3.5% milk creamer. I received several compliments for the dish! I restocked food in the buffet line, cleaned tables (not the dishes off the tables, most of this place is self serve, so dish washing isn't as bad either), reset the glasses on tables, and made the place look nice. That was all part of "Catering" and working in the kitchen.

When we are "on duty" we give the thought for the day; mine was "if cows knew how good they tasted, would the eat themselves?" The verdict was yes. Being on duty is being in charge of calls and guests, answering questions and such, when everyone is eating or on the 2 hour lunch break.

My typical daily schedule runs like this:
6:30 wake up, shower
7:30 breakfast
8:00 thought for the day, a review of guest arrivals and departures, job assignments for the day, and general announcements
10:00 coffee break between ten and half ten
12:00 lunch and then a 2 hour break
14:00 back to work
16:00 coffee break between 4 and half 4
18:00 dinner

At the end of the day, I can do whatever I want from then on.