The Other Side Of The Counter

In the last few weeks, I have secured a job at a coffee distribution location. 

This column’s picture reminds me of the company of which I am currently employed, but is not the same one. (In fact, I’m sure ‘Vienna Coffee’ violates US trademark laws, but it is conveniently displayed in China.) From the limited legal research I’ve done in the company policy guidebook, I am allowed to discuss my job, minus any trade secrets. And given that I only have positive sentiments and experiences to share, I would be mortified if there were ill consequences.

Photo Credit: Noah Yaffe

But why not engage in a bit of Roman à clef – the practice of erecting a fictional façade over a real event by changing names and some details.

I have been employed with SuperNovaMaleDeer for about a week now. I was lucky to secure the last employment spot at this store, one of the most enjoyable locations to work, by all accounts. Friendly, fun, and competent manager, supervisors, and co-workers. Beautiful location, pleasant customers, and wonderful indoor ambiance. I applied to 5 different locations, and this is the only one that was hiring at the time. I even know two of the new hires, and the third is a quality human being as well.

I lucked out.

If you encountered my first column, written shortly after college graduation and before employment, I desired work at a coffee shop in order to make a product myself, sell it, interact with customers, engage in teamwork, work regular hours, along with other benefits. My experience is so far living up to my lofty expectations.

After choosing to work here, ignoring the prospect of a more lucrative job in sales, I was enthusiastically embraced by the manager, and invited with the other new hires to the sales meeting and potluck. My first interaction with co-workers was tasting coffee and food samples, attentively listening to jargon I did not understand (still may not…), and hanging out for a few hours talking. I found social connections within the group -- from high school, violin, and karate – and hit it off by delivering homemade crème puffs. The voluminous food vessels were indeed lucky to encapsulate my crème puffs, if I do say so myself.

With this social introduction, my first day at work was quite comfortable. I only slept for two hours the evening before, due to subconscious excitement I believe, but I was determined to do my best regardless of sleep. (It’s even on my resume – “Have remained civil for many a week while tending to unruly band students.”)

I worked two days out of training books along with some routine cleaning, and watched co-workers skillfully do their jobs, biding my time to get into the action. It wasn’t a long bide, but it feels like I’ve worked there for weeks already.

Well, today was that day of action. And mostly it was trial by fire -- or hot steam. I’ve heard it both ways.

After a touch of book work, I made my first latte and cappuccino using store machines, a device far superior to the 20+ year old deal I’ve used in the past. I haven’t made any drinks for customers yet, mind you. Probably tomorrow. But rather intriguing anyway.

This practice run was all well and good, but I was soon thrown onto the register. I’ve never been in front of a cash register in my life. I’m not proud waiting so long, especially given the relative difficulty of managing the menu; I believe there are literally millions of drink combinations available. But I’m glad I didn’t skip this experience and find some obscure economic desk job.

(Note: I’m so very grateful that the register told how much change to return. I can ace multivariable calculus tests, but addition and subtraction has been some ten years out of frequent practice.)

Yes. I reached my goal of finally colliding with the consistent working population. And I absolutely love it. I want to do the work. (Heck, I’d do homework free of charge if they let me. Until recently, I paid to do homework.) I know it will become increasingly difficult, but I welcome the challenge.

I am already finding myself a touch more friendly and outgoing with strangers, ready to say hello to anyone that walks in the door. I am already learning mechanical labor skills that could transfer to other restaurants or business positions. I am already realizing the massive amount of small tasks and systemic procedures necessary to keep a successful business afloat. I am already seeing the desirable qualities in co-workers.

It’s a good job. And I’m going to enjoy it to the fullest. It feels good to be employed and see the world from the other side of the counter.

Be Good,
Enjoy Life,
Yaffe