Wow! that's all I can say about the experience! A beautiful day, over 24,000 people in the park, getting to wear an SDC nametag and costume and work making memories worth repeating.
We arrived at 1:00pm, and after parking in A-West, we went to a meeting with HR to collect tax papers, contracts, etc. and to go over the Mission Vision Values of the park. We then went on to costume and were all outfitted in the duds necessary to work in the park (a flannel, a jean jacket, and a cap). And then we were whisked off by 2:00 to our stations for the day.
I was placed at Flossie's Fried Fancies, and was the Pork Rind seasoner and bagger for the day. It was a great spot. I was able to see the city from my vantage point, and had fresh air moving through the area. I was never greasy, or inundated with smoke/ grease etc. I simply bagged, packed, and restocked the pork rinds, and when changing flavors, I wold sanitize the bins.
Dave, the gentleman I worked with was gracious, knowledgeable, and easy going. He would talk to guests, demonstrate the craft to a guest as if it was the first time he told the story, even though it was the 50'th time the same question had been asked since I had been there. Sandy , the lead, was a great manager, and was in and out of almost every station helping when it was needed.
We wer slammed, and it was, according to them, one of the busiest days ever there. The only reprieve was when the parade came through, and this allowed us to get ahead of the rush that would take place immediately afterwards. I have never been a huge pork rind guy, but as any job, I respect the hard work that these men and women do to keep the guests coming back.
I was able to talk with guests, share my knowledge of the park with them if asked directions etc. and just small talk with them. It was truly mu bucket list item #1 to work there, and this sufficed, although it wasn't my ideal location, it was still an awesome experience.
