By Jasper Burger
Most people aren’t lucky enough to experience a job or career that they can enjoy, and in which they can thrive. There are two types of people when it comes to careers: Those who enjoy what they do for a living, and those who don’t enjoy it, but merely do it as a means of an income.
It is safe to say that I am the first type of person – one that thoroughly enjoys what I do!
Most of my days are routine, which is definitely not a bad thing if you manage and handle it properly, as it becomes part of your lifestyle and helps with stability.
I am currently the men’s solarium restaurant opener which means I have to get up at 5.30am every morning to open up and clock-in at 6am. To give you an idea of what my work days are like, here is an outline of my basic daily routine:
6am: As I walk out of my living quarters, the first thing I see is the beautiful red, white and blue – yes, the American flag! I always take a minute to look at this flag as it reminds me how lucky I am to be here in the US.
Being the first one at the club with only a few others around is definitely something to get used to. The club is very dark and quiet, and you are still busy “waking up” whilst starting your work duties. Working at the upper course at Bultusrol, there are a few glorious, serene moments I get to enjoy: The first person I encounter is Chef John in the kitchen, and we always indulge in a quick cup of coffee while it is brewing for the breakfast rush.
6.30am: After my wake-me-up cup of coffee, I move on to Fran at the front desk who hands over the keys for me to open up. The restaurant is, of course, empty and in the blissful silence I get to work on setting up food stations and opening up the bar. The restaurant will soon be bustling with members and their guests so this has to be done before the rush starts.
7am: Breakfast is now served and, believe me, 9 out of 10 times it is a busy shift! The golfers like to tee of early and need fuel to golf during the day. Working this shift on my own is hard work, so I am always a little bit relieved when the rest of the crew comes in to set up for lunch. This allows me to take a quick break before the madness of the lunch shift starts.
11.30am: At this time of the day, the rest of the staff and I often have a laugh and a chat as we await the usual tidal wave of members joining us for drinks and lunch, which usually starts from around 12pm.
3pm: Things have calmed down by now because the lunch rush is over. It usually always runs smoothly, and at 3pm I get to clock out and do whatever I please. I often decide to go to the gym, cinema or even take a trip to the city – anything that intrigues me on the day.