Jobseeker’s diary

My typical workday starts with cleaning. This past week, I was assigned the compound as one of my tasks. So I sweep the entire place and then burn the garbage. There are three big trees that I would cut down if I could. I don’t know what species they are but they have flowers, which is unusual for such big trees. Anyway, the flowers, bright yellow in colour drop at a record rate. I sweep them away but before I’m even halfway the compound, the place is littered again and it frustrates me. After sweeping, I dust the outdoor furniture and then wash plates, cups and cutlery with one or two other girls. Thereafter, we are onto cleaning the rooms, windows and washing table linen and clothes (belonging to our employers). With this kind of work, there’s no need to go to the gym – assuming you can to afford to anyway. As we go about our tasks, the supervisor and one of the senior managers watch closely to see who is slumping at their work. By 11.30a.m, we’re expected to be done with all the cleaning and then change into our uniforms. Two people stay behind to prepare our lunch while the rest of us head out to attend to clients. We take turns at the gate (standing of course), the purpose of which is to lure passers by and make clients feel welcome. Sometimes we get a good number of clients. But there are also days when it’s not so busy. The exception is lunch time. The restaurant is always packed at this time, especially on workdays. Between 4 and 5p.m, there are not as many customers so most of us head out to the garden to weed, water or spray the vegetables. Most of the vegetables served like lettuce, carrots, onions and tomatoes are picked right from this garden. When the gardening is done, we clean up and change into our uniforms once again and get ready to serve clients who come over in the evening. By this time, most of us are tired and counting down to closing time. The cold evening air only adds to the distress. A couple of times, I have messed up some customers’ orders, as any new employee is wont to do. The main challenge is the language. We get clients of all races and even when you hand customers the menu, some still ask for items which are not listed or order one thing when they mean something totally different. Then there’re also times a customer will change their order, not once but twice, not caring at all that you’ve already passed on their order to the chefs. During this back and forth, you smile like everything is okay when all you want to do is screaming at the customer to make his or her mind up. The chefs seem to think it’s my fault that customers keep cancelling their orders and to that effect, I’ve been warned that the next time I mess up an order, I will pay the price. My hope is that I don’t, seeing that I’m already being “punished” by the ridicule. The one thing keeping my spirits high is the anticipation for salary next week. I hope they pay on time because everything from my hair to clothes and shoes needs to be replaced. I also need to give Jane some money to top up the rent. I don’t want her to think I’m taking a free ride for the long haul. To be continued… nsophie77@yahoo.com