This week is my last night shift. I woke up about an hour ago, after going to bed at 8:30am. Yesterday was less slumber-vesent as the first night shift always is. The worst part about this shift is that your body never gets quite used to it. I guess that is true for most irregular things we face.
The 11-7 week commences Sunday night and ends Friday morning. The whole Sunday day feels burdened by the 11pm hour. The fact that my bed has to wait all day expecting me to come back..
"The hardest goodbye and the best hello"
7am when the rest of the city is pressing snooze on their alarms, making coffee or turning the key in the top lock and leaving home. I am just barely leaving work. When I say that I mean I know I'm physically leaving but I'm not sure if I'm sleep walking ... and by the time of day that I am fully rested it's almost time to go back.
I keep saying..
"see you tomorrow"
"oh wait well today"
"like later tonight..wow"
The migration of bodies from the parking lot to security looks like a scene from the walking dead. Especially lately with the cold persuading the steps of every wearied or caffeined being. The fog thickly dancing around the light posts like a milky way . It was nice the other day when we had a full moon.
By this time in the week usually I'm JJUUSSSST getting used to it , finishing Thursday morning , realizing there is already only one night of it left . It's bitter sweet because I'm like yeah pfft night shifts got nothing on me , than Friday I basically sleep until Monday and wake up to work ..
Next week I start as a cleaner in the factory! I think Ferrero is actually my dream job. And I'm saying that without the influence of chocolate in my system. I made a vow to myself this week to not eat anymore chocolates.
But seriously this plant is very homey. My peoples who are in the same schedule rotation as me are like my second family. The amount of different cultures there feels like I travel around the world between lunch breaks.
Ideally I'll "work my way up " here. With this cleaning position I am full-time, benefitted , and on one straight shift. They also said the will be flexible with me when I have plans for study.
Every shift start's with a smile and usually end with one too.
The secret...Through the first set of doors, once one is officially in the plant, is the Nutella department. I come through the sliding doors and inhale until my better judgment tells me to stop...The roasted hazelnut smell should honestly be bottled and sold.
Rocher no. 5.
Eau De Ferrero
And of course I'm smiling on my way out, that's no secret. (I mean that in all the best ways)
I have been reading more about the Ferrero history too, in closing I'll leave you with these fun facts:
Ferrero-world wide produces about 365,000 tonnes of Nutella each year.
Ferrero also uses 25% of the global supply of hazelnuts.
(thanks wikipedia!)
Happy Wednesday :)
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