I am a fucking genius.
The downsides of living in at work are many and multifarious. For a start, I don't get a day off unless I unplug the phone and refuse to leave the flat—when I will invariably be faced by staff on the way out who have questions. Most recently I spent 42 days at work without a break, and while there were technically one or two days in there when I was not on the rota, I don't count it as a day off if I get eight phone calls within three hours. Just now I had a longish weekend that I took seriously, and today it was back into the fray.
(That worked well. Rocked up all refreshed and ready to go at 9am—okay, 09:20, but I was aiming for 09:30 so I STILL WIN—and relieved
$DM so she could get her breakfast. She'd been at work since 3pm the preceding day. (When I take a weekend seriously, I take it seriously.)
I'll take the phone, said I,
no need to fear, daddy's back. I may or may not have said the last bit out loud. Within thirty seconds I took a phone call from guests who'd just checked in, which went thuswise:
Hello, we booked a Yes. We do. But you didn't book one of those. Welcome back to work, pajh.)
small double room online, and we've just arrived and are surprised to find that it's quite small. We were told that you had big rooms.
On the other hand, the benefits of living at work include, but are not limited to—actually no wait, they are pretty much limited to—that between the hours of 7am and 11pm I have a captive audience upstairs (also known as "my direct employees") for whatever I choose to rant about, or, once or twice a week, as guineapigs.
I may or may not be a good hotel manager. But I'm the kind of hotel manager who will (frequently) run up to his staff with a glass of booze in each hand, and cry:
QUICK, TASTE THIS—WHICH ONE IS BETTER?
Anyway, I pulled this on
$DM last week with the experimental jehane, and it must have gone pretty well, since I let her organize the staff social for this coming Friday, and she wants to bring everybody back to my bar so I can make them cocktails. We don't even serve most of this stuff in my bar, and I'm damned if I'm bringing everyone down to my kitchen.
Anyway. I invented the jehane, and I have since (not because of peer pressure or anything) perfected it. A post like this really deserves pictures, so I apologize for there not being any, but this can be remedied if there is sufficient demand. This is how you make a jehane:( Recipe, with occasional digressions )
It is marvellous and I am a genius.
I'm calling it the jehane because it's sweet, it's refreshing, it involves a little bit of fire up top, and it's never bloody available inna bar when you want one.