The Cake

The big chief of the hotel you’ve been working for asked you to be a cook. You don’t like cooking, your background is not culinary school, some people even said that you are overqualified to be one. The management said that this was just temporary, that you are projected to be the concierge who directly deals with the customers. Being the cook itself is not a bad thing, it is just that you are trained to be concierge, you envision yourself to be one, and your career path should lead you to become one. On the other hand, the cooking job is the sidejob that you ought to do besides all the things you must prepare to become the concierge. So, in a way, it is a challenge to prove yourself that you can do both.

Anyways, you went to the kitchen and become the sous chef. The chef itself is very nice and understanding. However, those cakes that we make tasted bitter to some of the customers. The good ones like them, but the bad ones doubt that we are making the cakes right. As time went by, you officially became a concierge, the management kept increasing your workload and you started to have to make some priority. Being a sidejob and supposed to be temporary, you push the cooking thing to be your last priority. A minimal effort, just to stay afloat.

With all that, you sometimes want to scream when people complained about the cake. You want to tell them that you don’t like to bake cakes, you are not supposed to bake them, that baking cakes takes a lot of your valuable time to do your tasks as a concierge and develop your ability to be a good one, that it robbed your mind from thinking concierge-ly.

But then again, all you do is politely answer them and explain how you bake the bloody cake and note their criticism in your mind and wish you are banished from the kitchen.

Sodding cakes. sodding management.