arriba, abajo, al centro, pa dentro

Where to start, where to start…

As you know, I am no longer included in the statistics of unemployed individuals (now at 9.5%). This is part good, part bad. Good, because it gives me something to do and adds to my experience. Bad, because the hours are crap and the hotel has been incredibly empty and business slow. Comparing that with the madness and insanity that is Bellagio and I think this is significantly more boring because there’s so much less to do. In a way, the opposite is true as well – the hotel is so small that I get to work in a lot of different capacities and see more sides of the big picture than, say, working in one department in Bellagio. To add to that, my mom sent me this to commemorate the holiday.

Side note: I miss it. A lot. Maybe I will go back one day. Or maybe I’ll just go to a bigger hotel.

I’m at my first overnight shift, we just finished balancing the spreadsheet, printing a thousand and one reports, and now I have free reign for the remaining 2 hours I’m here. As you all know, I’m not much of a night owl so I’ve been applying other places around town…

This is where you all come in – I need to sound out my ideas. So I’m working here at the Alden, two nights a week in room service, two nights a week in night audit. Not really where my interests lie. I applied for another job here in town, should hear back from the interview shortly. If I get an offer and it’s day time/evening hours, that’s more me than this nighttime nonsense. The question is, keep full-time here at Alden until school and then get rid of night audit? Or tell them straight away? Can I take 4 grad classes and work full-time? I realize I think I’m superhuman and that 27 credits is no big deal, but I need to make sure that it’s not the night audit hours going to my head…

Comments and/or phone calls please? k thanks. I miss you all terribly, Houston has rubbed me the wrong way completely and after I finish grad school, I’m going to move far, far away…(and expect you to come visit!)

P.S. I might add that the best part about my job is the food…the executive chef made us dinner on the overnight shift tonight and it was amazing. The sous chef is forever making samples and using us as guinea pigs to taste-test his creations (aw, shucks! Lindsay, you would absolutely LOVE it here). Just PLEASE don’t let me gain wait as a result…