h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Mostly relating to catering work, cos that's all I've done recently! It's not a job I'd ever considered doing - in fact the only reference to it I can even remember is the freaky/gorgeous neighbour-guy from American Beauty, whose 'catering job' helps him cover his income from selling weed...

Anyway, this week's highlight was a shift at a place called Blair Castle - at a dinner for 'Keepers of the Quaiche' - a quaiche being a small silver bowl with handles on both sides, used for drinking whisky. The dinner is a whisky industry thing, which includes a secret induction ceremony, various formal bits thoughout the evening (including a haggis ceremony - haggis on platter is paraded around room by chef, poem is recited over it, and during which it is stabbed/dismembered). The 4 courses of dinner are each accompanied by a different whisky (Cutty Sark, Bowmore 17 year old, Buchanan's 12 year old, and the highlight - Chivas Regal 18 year old), and bottle of which is provided for each table (of around 10 people). The evening culminates with a traditional scottish song, with toasts drink at the chorus. What makes it really entertaining is that while the first toast is made as normal, for the second all the guests stand on their chairs, and for the third they stand on the chairs and put one foot up on the table! Also, the guest of honour was a guy called Lord Robertson, former head of NATO...

Otherwise, I supervised a buffet table during lunch, then washed dishes at the Parliament then waitressed at a big dinner (held in the museum) for recipients of a Medal for Philanthropy, looked after cloakroom and served tea and coffee at the Murrayfield Rugby Stadium (also Scotland's home ground). I also worked during an Edinburgh-Glasgow game at said stadium, and served the players' dinner afterwards I've helped prepare and serve lunch to exam markers at the Scottish Qualifications Authority, and waitressed at a silver service dinner (I should say tried - silver service involves using a fork and a spoon to serve food onto people's plates. I was ok with bread rolls, but the veges were something of a disaster, and I actually dropped a small potato in a guy's lap... Fortunately he was very good-humoured about it!! Also I've worked at the Royal Colleges of Surgeons and Physicians, and served more drinks at the parliament (this time for people promoting scottish local produce). The variety keeps things interesting, and I've met lots of nice people.

The best thing about today was checking my bank balance and finding my tax return £618, thankyou very much Internal Revenue!!!

Tomorrow I'm only working 3.5 hours, so I'm finally going to go for that swim!!

That's all for now, except that my latest brainwave is the possibility of spending some of the ski season working in a resort, ideally in the spanish pyrenees, although I'll have to brush up on my spanish before then!

Love to all

Hi Carol

Just wanted to let you know that I enjoyed finding out about your catering exploits and guffawed wholeheartedly(or heartlessly, depending on how you look at it) over the potato-in-lap incident to which I fully relate in spirit - though I'm not sure if I've ever actually done that myself, or simply imagined doing it! In truth I have seldom been brave enough to waitress, given my essential klutziness, so I'm full of admiration for your perseverance.

I spoke to my godmother Joan by phone recently (your first cousin twice removed) and mentioned in apssing that you were in Edinburgh. She reminded me that her great uncle Barney Fuller and also her father (did I get that right - or was it her uncle - Hugh, I think?) both studied medicine at Edinburgh University. Barney then went on to be instrumental in founding the school of medicine at Cape Town Uni. So you may wish to look them up if you have time and inclination - but I'm not sure if there would be any records of note, and am not sure of the years in question (but could pursue if you like).

Love always
Pat