Ifran

__May 23 - Friday__
Today was the busiest day yet, it started off easy, not much to do, but when it hit 6, the orders were coming in faster than a ostrich running from a tiger. Every few minutes, new orders would pop up and their was no time for breaks in between. Since their were many orders, ingredients were running out, so one of us had to prepare ingredients, while the prepared pizza. It was very hectic, but Ed and I kept our cool the entire time. After 10, things started slowing down, Ed, the supervisor and I just slowly talked the night away.

__May 20 - Wednesday__
Today was a fairly slow day, not many pizza orders to prepare. But I then realized when working at a restaurant, theres always jobs needing to be done. Ed and I started folding boxes, easy enough, fold, stack, store and repeat. After that, our supervisor realized we needed more onions. This was by far the most painful job yet. We had about 7 onions to completely cut up with pretty dull knives. It started off fine, but eventually it started to get to us, every chop we came closer to balling our eyes out, but we stayed strong and got through it.

__May 15 - Friday__
Fridays are pretty busy, things started off fairly slow, Ed an I had to grate more cheese, but we were much more efficient since we done it before, we grated and sliced all the cheese needed in about half an hour. Then we waited. We finally had to start taking a lot of orders at once when the late night rush occurred. It isn't to difficult as long as we don't try to rush the pizzas. Things quited down after 11, we wiped a few counters, and waited for the night to end.

__May 11- Monday, The first day__
I arrived at the workplace at 3:50 with Ed, I was welcomed by the owner who was relieved to see us because she needed the help for a busy night, because of the hockey game. We got the tradional cooking speech; wash your hands, wear an apron, and wash your hands. We started working right off the bat, their were a few pizza orders to fufill, I learned how to spread ingredients evenly, and strategically so the customer gets the right amount of flavour per bite. Once the orders were done, the owner told us that it was time to make toppings. There were many machines, for different types of food, for example, Ed and I had to cut and grate cheese. Giant blocks of cheese were put in front of us, Ed had the Mother of gods cheese he had to cut, afterwards, we had to grate about 90 blocks of cheese, but their was a machine which quadrupled our productivity, but it was still hard to cut cheese, and the wind was breaking us. All in all, it was a day, buisness was a bit slow, mostly because the canucks choked.