This is the introductory post for Anne. Despite what Naomi said I am a tour guide I just happen to also be Lead Researcher (just as Susan is Head Tour Guide, for those keeping track). Despite this vague and expansive title my first post is going to be about work in the restaurant. Why yes, as Lead Researcher and Tour Guide, I am also part of the group that runs the Cannery Cafe (Naomi and Sam are leading the effort).

Today, June 12, I spent the day managing the restaurant alone. Naomi is away and Sam has the weekend off and has returned to civilisation. For the most part making food in our cafe is slightly odd, as I have no experience in operating a kitchen, except, of course, for my own use. Before I go any further I should mention that I am certified to safely make food for people (hence how I ended up working in the restaurant). Actually making the food is pretty straight forward, but why anyone should pay me for this still puzzles me. Managing to serve people, make the food, and keep track of incoming customers by ones self can be a little difficult, but that's what a polite but somewhat urgent call over the radio is for, and before you know it Susan's there being frantic with you.

Starting today I also started a new daily task, one which I, or the current restaurant person, will start each day off with. So now, along with all of the restaurant tasks, we will also be checking the chlorine levels of the tap water to ensure they stay within range. There is always variety in the tasks we take on at the cannery.

Before I ramble my way out of this first post I am going to finish up with a mention of my mysterious friend the steel box from the kitchen. Our sanitizer in the restaurant, probably a dishwasher at some point, is a bit of an enigma. Like most dishwashing devices it is a box with a door that opens and trays that slide out to place dishes on. It's only control is an on off switch which is located on a control panel next to the temperature gauge. The control panel rests on the floor much of the time and often I will crouch down in front of the machine pick up the panel and perplexingly stare at the temperature reading wondering exactly what the machine is doing. The machine gets very hot and thus is useful but the methods of using it are very subtle. When it's on it runs at its own pace and it will occasionally act on its own accord when turned off. I have no doubt that it knows what it is doing but I still hope whenever I close it with another load of dishes that the power light will come on and it will start the cycle.

This has perhaps been an odd place to start my commentary on the cannery but I think it covers at least a lot of my experiences. Such as finding myself in charge of a small cafe and wondering a little bit as to why. Or staring at the needle of the temperature readings and wondering if its going up or down all the while being quite sure there is a better way to do this.

Anne