The state of the me
Oct. 3rd, 2009 10:17 amBecause it's all about me (well, sort of, it's my blog, and I write about things of interest to me, and that's reflective of me; and I write about me, and what I do).
Money. I am still short of it, though I am not presently desperate. I made the trek to Oakland yesterday and got an advance against my GI Bill payments. It's a gamble. I am taking money now, against money owed. I have a statement from Muskogee telling me what I am entitled to, so I had information to base the decision on (someone objected to my referring to the GI Bill as extracting my pound of flesh; well it is. I made an offer [my time, service and self] they made a promise [educational benefits: they saw fit to increase the offer, but it was still part of the deal], and I, by God, am going to collect. As a Sergeant Major said, 16 years ago; if the Army offers something, take it; because they will never give back as much as they get, but I digress).
From converations with the GI Bill folks (the helpline is pretty well managed; not too much phone tree nonsense, and the people on the other end seem both knoweledgable about the program, and able to get at personal details with ease), I can expect my checks to start arriving not later than Nov. So I took 1 1/2 months worth of stipend, and trust that the worst I have to deal with is a couple of weeks of short rations.
Which, by virtue of good timing, and predeliction, I should be able to survive.
I, you see, have seasonal work. I landed a part-time job at Sur le Table CG spotted an ad for kitchen assistants, and I applied. It turns out I was fortunate. The Assistant Job isn't really what I needed (no matter how interesting it might be), because it doesn't guarantee more than 16 hours a month. But my app was reviewed by the sales side of the house, which needs people for the Nov/Dec period. As one might imagine, Thanksgiving is a big sales time for the chain.
I've long said all I needed was an interview. I got it.
It was a good interview. I had a few moments of, "Oh my god, what if blow this", because one is selling oneself at an interview, and going overboard is not the best thing, but underselling is worse.
Once the questions started, all worries were removed. I understand questions. I can follow leads, engage in attentive listening, and use my strengths. By the time we sorted out what job I was interviewing for we had a decent working relationship. By the time we got to the meat of the interview, I was comfortable with the level of me I was putting forward.
That's the me side of the interview. On the store side, it was one of the best set of specific questions I've seen in a long time. Really.
I'd say the real interview (apart from the attempts to see if the subject and the prospective employer can get on; which I was tolerable sure of from the three visits I'd made to the store in advance; one to buy some glassware with CG, one to get something I needed/get a better feel for this store (I've been in a number of Sur le Table, and always been favorably disposed to them as a store. The things they sell are of good quality; in a good range of prices, from inexpensive to top of the line. None of it looking shoddy) was three questions.
Which, in my professional capacity as one who teaches people to ask questions, were good questions.
1: If I gave you a $500 gift certificate to this store, what would you get?
Great question. It gets at a bunch of things. How well does the subject know what the store sells? Both diversity of product, and price. It also, in a place like this, shows the interests of the subject (I said, "A Shun filet knife; mid-range, a Le Crueset Casserole, some Bodum Thermal glasseware; because they are cool, and I like them, a mortar and pestle, a cutting board, a peel and some hot mitts).
2: "Ok, looking at this stuff, if I say you can only have one things, which do you take?"
No brainer, "The Shun knife".
To which the response was a knowing nod of the head, and I added, "If I couldn't take the knife it would be the casserole, because all the other things can be worked around, but if I need a specific knife, or pot, and I don't have it, I'm out of luck."
That was probably the riskiest thing I did in the interview; it was volunteering, and it was, slightly, breaking up the flow. I was, by this point, just following leads, and it seemed worth explaining. I don't think that the knife was less expensive than the pot actually made a difference.
This question is really good; because of the first question. That first one tested a whole lot of things. If it stood alone the sense of how well the store, the prices; and in this case the ways in which people (the customers, in a grand sense) use kitchens and value things, isn't as obvious.
3: "If a customer came in, looking to buy this knife, how would you sel it to them?"
Brilliant. It gets at the attitudes of the subject on sales, without leading them. I am sure Sur le Table, just as a car dealer, has a philosophy of sales/customer service. I am also sure each store has it's own subculture on how to do it. Getting a feel for how well a prospective employee fits inside that mold is tricky. A question like this one puts them in the position of explaining how they would sell something.
I got lucky. Knives are a tricky sale. The least expensive line (and very good knives they are, I bought a Shun utility knife in the "Classic" line) costs about $80 for the knife I mentioned. The "Elite" is about $225. There are more differences than just the steel, the handles aren't the same either.
So talking about how to sell them (which involves, the first question, "what do you want to do with it", and then the second step; letting them handle it, and other knives of similiar purpose, and then asking what they want to spend. Because I don't want someone to feel oversold. If they think I pushed a knife on them which was too pricey, they will either bring it back, or be annoyed with me; and the store, when they use it), was a good way to show what I know about sales (which I learned a lot about working in a used bookstore for four years), and about one of the more complicated subjects in a kitchen supply (about the only other thing I can think of, off the top of my head, which in the same level of specialised knowledge/complexity is coffee equipment, esp. when one gets to the various types of espresso makers; I am informed about what one desires them to do, I can't tell you which one is really better than another).
So that was my Thursday. Things which didn't hurt me; my asking wage. I figured Kitchen Assistant was in the "skilled labor" set of things, and asked for 12. I was offered 8, and that's fine. I don't think I'd have balked at State Minimum. No, I have no problem with seasonal work at State Minimum. I don't know that I'd have taken that for the Kitchen Assistant job, but they weren't offering that, so it's not an issue.
I go in this afternoon to fill out the I-99 paperwork, and start into the rotation. It's, oddly enough, not enough work to qualify me for food stamps, but with the tide-me-over from the VA, and the income from the job, I would probably be above the threshold anyway.
Money. I am still short of it, though I am not presently desperate. I made the trek to Oakland yesterday and got an advance against my GI Bill payments. It's a gamble. I am taking money now, against money owed. I have a statement from Muskogee telling me what I am entitled to, so I had information to base the decision on (someone objected to my referring to the GI Bill as extracting my pound of flesh; well it is. I made an offer [my time, service and self] they made a promise [educational benefits: they saw fit to increase the offer, but it was still part of the deal], and I, by God, am going to collect. As a Sergeant Major said, 16 years ago; if the Army offers something, take it; because they will never give back as much as they get, but I digress).
From converations with the GI Bill folks (the helpline is pretty well managed; not too much phone tree nonsense, and the people on the other end seem both knoweledgable about the program, and able to get at personal details with ease), I can expect my checks to start arriving not later than Nov. So I took 1 1/2 months worth of stipend, and trust that the worst I have to deal with is a couple of weeks of short rations.
Which, by virtue of good timing, and predeliction, I should be able to survive.
I, you see, have seasonal work. I landed a part-time job at Sur le Table CG spotted an ad for kitchen assistants, and I applied. It turns out I was fortunate. The Assistant Job isn't really what I needed (no matter how interesting it might be), because it doesn't guarantee more than 16 hours a month. But my app was reviewed by the sales side of the house, which needs people for the Nov/Dec period. As one might imagine, Thanksgiving is a big sales time for the chain.
I've long said all I needed was an interview. I got it.
It was a good interview. I had a few moments of, "Oh my god, what if blow this", because one is selling oneself at an interview, and going overboard is not the best thing, but underselling is worse.
Once the questions started, all worries were removed. I understand questions. I can follow leads, engage in attentive listening, and use my strengths. By the time we sorted out what job I was interviewing for we had a decent working relationship. By the time we got to the meat of the interview, I was comfortable with the level of me I was putting forward.
That's the me side of the interview. On the store side, it was one of the best set of specific questions I've seen in a long time. Really.
I'd say the real interview (apart from the attempts to see if the subject and the prospective employer can get on; which I was tolerable sure of from the three visits I'd made to the store in advance; one to buy some glassware with CG, one to get something I needed/get a better feel for this store (I've been in a number of Sur le Table, and always been favorably disposed to them as a store. The things they sell are of good quality; in a good range of prices, from inexpensive to top of the line. None of it looking shoddy) was three questions.
Which, in my professional capacity as one who teaches people to ask questions, were good questions.
1: If I gave you a $500 gift certificate to this store, what would you get?
Great question. It gets at a bunch of things. How well does the subject know what the store sells? Both diversity of product, and price. It also, in a place like this, shows the interests of the subject (I said, "A Shun filet knife; mid-range, a Le Crueset Casserole, some Bodum Thermal glasseware; because they are cool, and I like them, a mortar and pestle, a cutting board, a peel and some hot mitts).
2: "Ok, looking at this stuff, if I say you can only have one things, which do you take?"
No brainer, "The Shun knife".
To which the response was a knowing nod of the head, and I added, "If I couldn't take the knife it would be the casserole, because all the other things can be worked around, but if I need a specific knife, or pot, and I don't have it, I'm out of luck."
That was probably the riskiest thing I did in the interview; it was volunteering, and it was, slightly, breaking up the flow. I was, by this point, just following leads, and it seemed worth explaining. I don't think that the knife was less expensive than the pot actually made a difference.
This question is really good; because of the first question. That first one tested a whole lot of things. If it stood alone the sense of how well the store, the prices; and in this case the ways in which people (the customers, in a grand sense) use kitchens and value things, isn't as obvious.
3: "If a customer came in, looking to buy this knife, how would you sel it to them?"
Brilliant. It gets at the attitudes of the subject on sales, without leading them. I am sure Sur le Table, just as a car dealer, has a philosophy of sales/customer service. I am also sure each store has it's own subculture on how to do it. Getting a feel for how well a prospective employee fits inside that mold is tricky. A question like this one puts them in the position of explaining how they would sell something.
I got lucky. Knives are a tricky sale. The least expensive line (and very good knives they are, I bought a Shun utility knife in the "Classic" line) costs about $80 for the knife I mentioned. The "Elite" is about $225. There are more differences than just the steel, the handles aren't the same either.
So talking about how to sell them (which involves, the first question, "what do you want to do with it", and then the second step; letting them handle it, and other knives of similiar purpose, and then asking what they want to spend. Because I don't want someone to feel oversold. If they think I pushed a knife on them which was too pricey, they will either bring it back, or be annoyed with me; and the store, when they use it), was a good way to show what I know about sales (which I learned a lot about working in a used bookstore for four years), and about one of the more complicated subjects in a kitchen supply (about the only other thing I can think of, off the top of my head, which in the same level of specialised knowledge/complexity is coffee equipment, esp. when one gets to the various types of espresso makers; I am informed about what one desires them to do, I can't tell you which one is really better than another).
So that was my Thursday. Things which didn't hurt me; my asking wage. I figured Kitchen Assistant was in the "skilled labor" set of things, and asked for 12. I was offered 8, and that's fine. I don't think I'd have balked at State Minimum. No, I have no problem with seasonal work at State Minimum. I don't know that I'd have taken that for the Kitchen Assistant job, but they weren't offering that, so it's not an issue.
I go in this afternoon to fill out the I-99 paperwork, and start into the rotation. It's, oddly enough, not enough work to qualify me for food stamps, but with the tide-me-over from the VA, and the income from the job, I would probably be above the threshold anyway.