Well, I don't know what the kcuf is going on.

I've been working at my new job now for about 4 weeks... Well, I had a week where I had to attend and perform at a wedding... And 4 days without experience due to a slow day that I was supposed to work until volume and was sent home... And a few days that I had to tie up some loose ends at my previous job... And all in all, I have probably been working for a week and a half, but what the heck! Yea, I've been working there for four weeks.
In that time, I have learned that I have no idea what is going on... EVER! I work as hard I can for as long as I can and can't keep up. Joe, the proprietor of the establishment I make my occupation even observed motive to interject "Ryan! Have you learned anything in the past 4 weeks!" And to tell him the truth, I had learned about 1 and a half weeks worth of information which was more like a religious dogmatic tripe, point being that I have learned about 5 ways to prepare a house salad and all of them conflict with each other and the crappy training video I watched in the bar of the Outback Steakhouse 4 weeks ago.
I arrived at 3 on a Wednesday afternoon to work in order to open cold side, or the salad, fryer, and dessert stations for the whole night. I had never done it before and was given an ultimatum "Have it ready by four." To put it into perspective, it was like asking my baby daughter to report on her findings about the underside of the couch. As much as she sees the underside of the couch, she lacks the verbal skills to make such a report. I lacked the common sense of a restaurant to set up the stuff I was using. I wish I did; I would have not about had a nervous breakdown in a walk-in cooler after Joe informed me that it was 4:05 and he had to bail my ass out. The night before I had run out of... All salad making material. Upon my restock of the line, I had 20 minute salads... (A salad is late after 2 minutes) On top of that I was also having to make the fry stuff myself because the guy that should've been doing that was busy closing the stations. I didn't know how to make a lot of the stuff that they asked me to and when I asked about it, well, let's just say they are all vets of the arches and this makes them fry jockeys and jackasses to boot. It was like calling a San Fransisco condominium complex, I couldn't get a strait answer. (but a whole lot of gay ones.)

It's not all bad though, I actually got a compliment form Joe. He said that I did a good job today. John, one of the other managers, said that I was improving, and they did realize that I had worked a week and a half, not four as the books said. I am still working to be better. In the end, this chick Gracy told me that it would be impossible to learn all of this stuff in a week and a half and so long as I bust my ass she has no problem with me. She then said she wanted a beer and continued to grill steaks until the sun began to rise again.