Yeah, I'm here.

I just haven't had much of a desire to blog. I haven't had much time, either.

I miss my dog.

The convenience-store job is good. It's hard work, though, and timing is everything. I've never been much good with time management and that makes things difficult for me. Certain things need to be done at certain times. I think I'm going along just fine, but when something goes awry I'm scrambling.

As the third-shift food-service person, I not only make sandwiches, slice cold cuts, and fill hot-food orders on request, I have to check every scrap of food in my section to make sure it's within its codes for timely consumption. If something hot is going to expire or run out, I need to anticipate the need and get more going so I don't run out. The hot food comes premade and frozen, so it needs an hour in the rethermalizer to come to temperature before I can put it out. I suck at anticipating what I'm going to need. Customers use touch screens to place their orders, and I have to keep those menus current as well.

I rotate out all the stale rolls and put up fresh ones, not only in the loose-roll cases for customers, but in all the sandwich stations. Ditto for the doughnut case. I also have the absurd task of prepacking cookies and pretzels for impulse sale at the register. (I never get this done quickly. I start as soon as it's delivered, but I keep getting pulled away from it to fill customer orders or do other things on schedule. I hate those things!)

Coffee has to be made and kept fresh 'round the clock. We don't have every pot running; we keep roughly half of them going through the night. It doesn't take long, but it's a time suck all the same.

From the minute I walk in the door, I'm making food. I never knew how many people ate late at night. The after-hours cleaning service closes shop at midnight, and all those guys come in hungry. The bars close at 2:00, and there's a stampede of hungry drunks for the next thirty to forty minutes. Spattered throughout is a steady flow of emergency-services folks grabbing what they can when time allows.

By 3:15 a.m., all of the hot food for the start of the morning rush has to be in the rethermalizers and put up on the steam table an hour later.

By 4:30 a.m., every coffee pot has to be filled and ready to go.

By 5:00 a.m., breakfast sandwiches have to be cooked and boxed and in the cases. I have to keep that stuff replenished until the person who mans that station comes in at 6:00 a.m.

From 6:00 to the time I leave, I must not only keep doing all the stuff I listed above, I still need to sweep the floor, wash all my dishes, and clean the deli slicer.

Oh, and then there's spoilage. Everything I discard during my shift has to be logged and entered into their computer system. You can't just chuck a panful of chili. You have to count each measure you discard. Every roll, bagel, and croissant is counted and tallied.

I haven't clocked out on time yet. The Oracle hasn't been on time for work since I started.

And I thought staying awake all night would be difficult. Ha! The difficult thing is finding a minute to use the restroom.