Time Robbers and Fish Selling
I’ve been robbed of an extra hour’s sleep by daylight savings here in Australia. I am yet to figure out how the system was determined, and what right the world has to subtract and add hours as they see fit. Heh, you’d think it’s a Sunday morning, and that it shouldn’t matter whether I have an hour more or less, and that I should be able to sleep in?
Usually, that would be the case, but recently I’ve been introduced to another part time job by a friend. Literally, I’ve been selling fish in the Seafood section of the Food Hall at David Jones (a departmental store) in the city. Basic duties include selling sushi rolls, salads and assorted types of seafood (fish, prawns, mussels, scallops etc.).
Initially, I needed to get used to certain duties. Heh, this is in a different league to computer stuff like assembling them or web design. I was a little timid in handling the fish, as when people asked for 20 prawns, I’d like pick them up one by one, fearing I’d break them to itsy bitsy pieces. This is until the more experienced staff come along and whack one whole row of them up at a time. There is the undo button in application software, and no such thing in real life scenarios, hence I was less inclined to experiment with the ‘product’. There are also the packing duties and the cash registers, which are much different from what I’m used to at the photocopy shop next door. As this is a departmental store, it is more systematic and you are more accountable for your actions (not like I wasn’t before, but here, you have to follow procedure).
There is also the need to wear a uniform of sorts. Heh, which I don’t really mind, as you get fish everywhere on yourself when you’re working. Have learnt the prices of various items, and can identify the varieties of fish. Have also figured out how much space 250g or even 1kg of seafood mix takes up. I’ve also had a go at some kitchen duties, as certain things are produced inhouse, like the salads and sashimi. Learnt how those white noodle like strands of daikon are created, you know, the stuff that you use to line sashimi on.
The days have been quick to go by, with much learning taking place and there’s always something to do, either fixing up customer orders, refilling ice on the fish etc. etc. etc. At the end of the day, there is the usual cleaning up and packing up of the day’s seafood. Fish need to be packed in specific methods so that they retain their freshness for the next business day. In short, these few days have been a real learning experience, and I’m already starting to get used to the routine, so its only the long hours in a stretch that will be tiring later on, but that’s working life for you, right?
Heh, okie, no time to go on ranting, because somebody important umpteen years ago decided that I’d get an hour’s less sleep today, and I need to get ready for work soon.

makumaro.net is the rented space of HC Mak, built on 




