A typical day began with full breakfast, sausages, bacon, eggs made fresh by order. We featured breakfast specials twice a week, sometimes eggs benedict, sometimes pancakes or waffles. Every day had two fresh made soups, one meat and one vegetarian. Two lunch entrees were made each day as well. All fresh products, all made from scratch.
Like any large industrial building, there were times of employee turnovers. Often large groups of people were let go, and later replaced. So the learning would be from each of these new groups of people as to any allergies or sensitivities that may not have existed in the former group.
Co-workers were wonderful! We operated with a kitchen of 6 people, and everyone worked together as a team. We all learned the various aspects of the cafeteria and kitchen so everyone was able to help each other to ensure all chores were completed.
There really wasn't anything hard about the job. It was all timing for the food prep and pre-prep for the following day when the product allowed for it.
The most enjoyable and exciting part of the job, was that we catered to many internal caterings within various departments in the company, and once they knew I baked, they would always order cakes or cupcakes from the cafeteria. This then added to cafeteria revenue. July 1st Canada Day, I had an order for 300 Canada Day cupcakes. These were made with both red and white velvet cake swirled together in the cupcake, and topped with red and white swirled buttercream with a white chocolate maple leaf. Two weeks later, one of the departments celebrated the completion of an important project and ordered 300 blue and white cupcakes.