I spent my first shift ever working in a restaurant last night, doing dishes from 4 until almost 2 last night. Long shift, longer than it should have been, just because I'm still a rookie and it was Mother's Day -- we were slammed. Unlike the line, in the pit, the closer you get to closing, the deeper in the weeds you get.
As you can see, I also got my first professional injury -- a beauty of a burn, almost second degree, from a saute pan that shifted in the bus tub I was carrying.
I even got a chance to do a tiny bit of prep, cutting limes for garnish.
The head chef told me at one point that I am the kind of employee he likes -- the kind he can ignore. I replied that that is my philosophy -- as long as the boss doesn't want to talk to me, I must be doing alright. He said if things progress well, I'll be doing prep work before long.
All in all it was a good first day. And as small as it will be (working one shift a week), I'm looking forward to my first actual paycheck in almost a year.