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Nov. 21st, 2020 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soc_puppetDear sweet mercy, work is so fucking exhausting. I lost all my work stamina during Covid Furlough (which isn't even technically over, I'm just back temporarily to help with some Thanksgiving Take-Home BS) and I get thrown immediately back in for four seven-hour days in a row, plus 30 minute drives to and from. How the fuck did I do this before?
Part of it is definitely that TPTB didn't call in the cavalry earlier than one week before everything was due; part of it is also absolutely the sheer volume we have to make (I'm "in charge" of making 1600 cloverleaf dinner rolls, from flour to baked product); part of it is the work involved in the specific products we're making (cloverleafing the rolls makes shaping take at least twice as long as it otherwise would, and that's with me using a huge shortcut that I'm not entirely sure even works 100%); part of it is potential health concerns I've been too afraid to actually ask anyone about (I think I might need to ask about asthma and/or circulation problems in general, which, whoops, isn't Covid 19 just the fucking cherry on top there), and the fact that our tables are just a couple inches too short for me to truly work comfortably; part of it is just the fucking food industry itself.
I mean, I generally enjoy my job? I don't mind the commute (generally), I have fun coworkers I like, the work itself is fulfilling (and frequently delicious). But the schedule is becoming more and more punishing. Our pastry chef and lead cook both quit over the past six months, so I'm not even sure who I'd be able to talk to about changing my schedule, let alone if they'd accept my request. Or, considering we were working two people short even before quarantine, it would be feasible to do so.
I think. I think I need to give serious thought to another line of work. I don't know what, but. I will absolutely have to think about it.
Edit: Work the next two days was much better, in no small part because I was able to spend a good chunk of it sitting down. I still have serious thinking to do, though.
Part of it is definitely that TPTB didn't call in the cavalry earlier than one week before everything was due; part of it is also absolutely the sheer volume we have to make (I'm "in charge" of making 1600 cloverleaf dinner rolls, from flour to baked product); part of it is the work involved in the specific products we're making (cloverleafing the rolls makes shaping take at least twice as long as it otherwise would, and that's with me using a huge shortcut that I'm not entirely sure even works 100%); part of it is potential health concerns I've been too afraid to actually ask anyone about (I think I might need to ask about asthma and/or circulation problems in general, which, whoops, isn't Covid 19 just the fucking cherry on top there), and the fact that our tables are just a couple inches too short for me to truly work comfortably; part of it is just the fucking food industry itself.
I mean, I generally enjoy my job? I don't mind the commute (generally), I have fun coworkers I like, the work itself is fulfilling (and frequently delicious). But the schedule is becoming more and more punishing. Our pastry chef and lead cook both quit over the past six months, so I'm not even sure who I'd be able to talk to about changing my schedule, let alone if they'd accept my request. Or, considering we were working two people short even before quarantine, it would be feasible to do so.
I think. I think I need to give serious thought to another line of work. I don't know what, but. I will absolutely have to think about it.
Edit: Work the next two days was much better, in no small part because I was able to spend a good chunk of it sitting down. I still have serious thinking to do, though.
no subject
Date: 2020-11-22 02:45 am (UTC)🍀