成人快手

At least, the parcel opening bit does. Tuesday is delivery day. The day the ferry leaves Oban at a sensible time (2-45 pm, not 6 am) so it is a popular day to travel, and MacLennans the carrier likes it too. So just before six on a Tuesday night Coll springs into action and new guests and drinkers and diners and deliveries all head for the hotel. People are easy to keep happy; show them their room, pour them a pint or give them a menu, but the deliveries, we drown in paperwork for the deliveries now!
It is called HACCP (hazards and critical control points) and it stops us poisoning anybody, prevents cross-contamination of food, monitors dates and temperatures and is generally a good thing (especially when there are six-ish people working in the kitchen, and memory gets unreliable) but Oh Boy, the paperwork that goes with it!
So, the fish and the meat and the veg all arrive just as the kitchen starts getting lots of food orders. Luckily vegetables aren't subject to too many rules yet, it is just difficult fitting them in the fridge (five fridges not including the ones in the store) without squashing the spinach, but the fish is a full-time job. Large polystyrene boxes double-wrapped in black bin bags so they don't leak. The first box is always the mussels! Mussels sit quite happily minding their own business, but their box is always the one that I fight my way into first! So, box two. Contains haddock fillets and monkfish and prawns and scallops, all wrapped up separately and before I do anything I have to take their temperature (at least this isn't a James Herriot story) and write it down in the 'all-powerful' clipboard. 3.7 degrees C last time, well within our limits. Then the prawns get sacrificed into boiling water, they aren't too skittish at 3.7 degrees, and boiling water soon sorts them out. I don't feel sorry for them now, not since one stuck his (her?) claws into my finger just as I was telling new chef they don't bite! The haddock and monkfish and scallops go into boxes into the fridge (don't squash the spinach) with use by dates on the box, and the contents labelled so we don't mix the lids up (can't allow any cross contamination). Somewhere in the fish boxes is the bill, carefully wrapped up in its own poly bag. The first time I did the fish I thought the bag was packing and burnt it. Everybody does this once, no-one does it twice! So this week I stuck the bill envelope on the wall to be sorted later. Much later it turned out the envelope was empty, the bill was actually taped to the outside of the box, but I'd already burned it by then. I hate making the same mistake twice! And then the process is repeated for the meat; venison steaks, lamb chops, steak pie meat and sausages. All the time I am getting dirty looks from the dish washer as I'm using their valuable space, and then the bar staff start glaring at me as they have to stack the dirty dishes on the floor around my polystyrene boxes and bin bags so you can understand why I am so eager to get rid of the wrapping! Because I'm still a kid, and I like opening parcels and looking for the unexpected. And like a kid, I don't think of Wednesday when the mussels need checking and de-bearding and the prawns need peeling and we'll probably have a crab delivery too! Tuesday night is my favourite night.