“It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.”—clive staples lewis
We are people. Even though there are probably many of us seeking jobs each one of us is a person. Therefore you should not treat us as meat. If we are building an email report please dont just drop us like a middle school boyfriend if you’ve decided to not hire us. Let us know. An email that just says “thank you for your interest but we’ve decided to go with someone else” is so much less aggrivating and painful than just stopping all communications. Thank you.
there are few things in life i will ever love more than finding myself wholly and inescapably caught in the rain. with no umbrella, no jacket, no real reason to run for cover. just walking, as the rain pours in sheets down upon me, and all i can do is look up and smile. smile as it streams down my cheeks, as it beats down upon my shoulders, as my pants soak it up and my hair clings to my face. and just feeling all of this, in a much more real way than one feels most things in life. feeling the coolness, and the moisture, and the weight, yes, but feeling so much more than this as well. what could be more cleansing, more freeing, than just letting go as this swiftly falling rain overwhelms you with its presence? letting you know that you don’t have control over everything in life - sometimes hardly have control over anything, really - and that’s alright. it’s alright - even beautiful - when things don’t go precisely as you’d planned. when life surprises you in one way or another and you learn to adapt, to embrace this new thing for all that it can be. a gift, freely given and really asking no single concrete thing in return. just that you give it a chance.
Having a competent professor really emphasises the flaws of our program.
Aesthetics? Ignored. Design theory? Ignored. Using the same software as the rest of the contemporary design world? Ha, if only. You could tell me to supplement my education with books about aesthetics and theory, but that’s not what I’m paying for and it’s definitely not what I’m staying in school eight years for.
DAAP is not on my good side today.
today’s class was like a knife in my heart. i can’t understand how we can compete but yet somehow we do. it doesn’t make sense. i feel as thought i know nothing of good design, that i couldn’t tell a beautiful chaise from a paper bag but somehow i do. how do any of us get jobs, let alone over half?
we’re all smart, creative, excellent workers, and have a passion to do something great. how does one contrast that with being woefully underprepaired to compete for internships with graduating seniors from other colleges? what are we doing right, because it has to be something, otherwise we’d be like the majority of college sophmores with part time summer jobs waiting tables, or being a camp councilor.
really thinking about it, most colleges won’t even let you apply for internships until summer of junior year, let alone make it mandatory that we have one after two quarters. it’s almost, how dare we presume that we deserve a job after one short year of school. and yet we do. we demand it of ourselves. and i dont know about you but i feel like i’m treading water.
i know we’ll get better, i know we’re going to learn the things that we need to. growth takes time.
In Defence of Serving (my apoliges to Michael Pollan)
I just recently read the book Waiter Rant subversivly written by “the Waiter.” It’s hard to describe my emotions while reading the book. I’ve been in the resturant business for four years now, which in waiting tables terms is really nothing but as every server could tell you, every shift feels like a year and a minute and a half at the same time.
In the book “the Waiter” describes various types of patrons and coworkers, his theories behind their motivations, and all sorts of unbelievable treatment that only servers really understand. I have been extremely fortunate to land a job at the resturant that I’m at. It’s fine dining enough to make a living, and yet not so fine that we attract total shit heads. I’ve had a few terrible customers, everyone who’s waited tables has. I’ve been tipped 8%, I’ve had fingers snapped at me, called stupid, completely ignored, treated like I’m a slave, been berated, and have had people pity me because i’m just a server. I’ve also had some wonderful customers who love their food, appreciate the excellent [if i do say so myself] drinks i mix, and who understand if I cant talk to them for 15 minutes when I’m really busy. These are the people who come in every week, always tip over 20%, and realize eating out is not a divine right but a pleasureable experiance that aught to be enjoyed. These are the people I have no problem going out of my way to get them special things. I have this wonderful couple that comes in and the woman is allergic to onions. That’s a HUGE problem in the resturant business because that cuts out not only the little white chunks in the pasta sauce but also everything in the onion family, including chives, garlic, and leeks. She gets anything she wants though because she’s grateful, truly enjoys it, and they tip well.
The most interesting part of my job though is not the customers, they come and go in an hour and a half, but the staff. Owners, general managers, executive chefs, sous chefs, pantry, dishwashers, head waiters, waiters, bus boys, and food runners are all people in the course of your stint at a place. There’s the “front of the house” and the “back of the house.” Front is the waitstaff, managers, busboys, and food runners you see. Back is the chefs, prep chefs, and diswashers. In most resturants these two halves are usually at odds. Servers work much, much less hours and take home more pay. Back of the house often has to work 14 hour days, but they dont have to deal with customers. At the resturant I’m at, we have a remarkably good relationship between back and front. We go out for drinks together, we’ve seen eachother through divorces, marriages, deaths, and surgeries. On the very rare occasion the chef messes up an order I’ve blamed myself because having one crappy server is less detrimental than talk of having a incompetent chef. And I’ve been the recipient of a divinely benovelent rush on an order when I’ve forgotten to hang the ticket, even if it’s met with a few “damnit natalie!” It’s rare that front and back fight, and on the occasion that we do it’s usually over within 10 minutes.
if you ever want to be a server, are a server, or if you ever go out to eat… read that book.
portfolios are one of the most difficult projects i’ve embarked upon. how do i represent myself in 12 pages? how do i make people want to work with me in that short of a span?
re-doing my sketches and tweaking photos can only get me so far. i keep thinking how does anyone get hired off of 12 pages with barely any text. i suppose companies aren’t looking for our personalities necessarily but more of our practical skills and then in the interview does one get to see the personality come out. how do we make something graphically interesting without being graphic designers? how long can we keep tweaking and tweaking without over designing it. hrm.