It’s almost time. Soon Blackcomb will be open, and the chaos of winter and holiday season will be upon us. This means unlike the summer, we’re training people before opening.
When we head up the mountain, Maddy, Eli and I all get a surprise at opening. We’ll be the ones training the stations entirely – I’d been assuming I’d be assisting rather than supervising entirely, but at least I’ve been assigned Mexican rather than the other stations.
I have about five new people, all of whom know each other from the bus trip here, and I’m scrambling to get ready. I know I need to show them how to do salsa, but otherwise I’m a little lost. Waide ends up showing me red folder which holds the recipes…and turns out this has a utensil list, which I have never seen before and dearly wish I’d know about in the summer!
So the first day of training is a little scrambled, with me showing the new girls how to make both the corn and tomato salsas, while Waide and the other supervisors take over soup since I have no clue how to work that.
All things consider, it goes pretty well. I have a girl with actual restaurant experience on my team, and the rest of them are good at picking things up, so by the end of the day, I’m pretty sure they’ll handle tomorrow well. We’ll be doing a soft open for employees only, and I’m confident.