24.02.2013 -3 °C
I have not paid much attention to my blog over the past few weeks, as I initially did.
Believe it or not I am not just bumming around the ski slopes skiing and boarding every day, contrary to much belief... even though I do take advantage of this as much as possible.
I have actually been very busy at work juggling my 3 part time jobs and schedules around the mountain, which sometimes leaves you a little exhausted and snowed under (excuse the pun). I do however prefer to work as many shifts as possible, which leads to more money and greater savings for further travel afterwards.
I seem to have developed a good routine and weekly structure now. I work Friday and Saturday evenings at the restaurant co-ordinating, serving and doing bar-work for the Fondue Dinners. Sunday and Monday I work at the other 2 lodges for Housekeeping, followed by a third housekeeping day somewhere between Tues and Thurs. I have 2 off days mid week, which I now try to fill with some shift work at a third job working at the mountain center where I also help out for a few hrs a week.
I really enjoy working the fondue nights and at the restaurant as this allows me to do a little more on the eventing side which I enjoy. I have also made some great tips which sometimes equates to another days pay on top of your shifts pay.
I get to gym at least 5 days a week either in town or at one of the lodges were I have a free pass for the gym. You won’t believe how much weight one loses on the job as we don’t typically have lunch breaks so you have to eat small snacks along the way and that does not help someone like me who has a fast metabolism and eats like a horse. So between the gym and skiing I am keeping fit.
I have managed to clock a total of 23 days of skiing so far in and around the above schedule. I take advantage of nigh skiing which happens from Thurs-Sunday and go at least once a week in the evening (from 4pm-10pm) to enjoy some skiing. I went on Thursday with Keea (a co—worker of mine). She snowboards and we managed to do a good 4 hrs skiing and boarding the other night together with dinner at the local alpine restaurant after our days shift ended. I indulged in ribs, which I paid a hefty R240 for ($24), however we get our employee discount which helps bring down the prices considerably.
This week we had a fresh dumping of powder and snow. A total of 23cm overnight, which was really needed. We have had some glorious warm sunny days at the top of the mountain even though in town and the valley it is chilly, overcast, foggy and/or raining. I was off on Wednesday, so got to take advantage of the fresh POW (Local for Powder/Fresh Snow). It was so deep your ski’s disappeared under the snow and it was like you were floating across the surface.
I also headed out with 3 colleagues on my other off day to do some snow boarding up one of the ski runs. It takes me rather long to traverse the runs on a board as I am only able to carve left and right down the run rather than going straight which often leaves the friends riding back up the chairlift waving at me while I am only half way down. Baby Steps for me when it comes to boarding. The mountain hosted the Scott Big Air competition this week which saw the mountain teeming with people you could barely move or find space to ski without running over kids or being taken out by ski clubs and boarding groups practicing for competitions and “showing off”. The competition showcases the best of skiers and boarders from the island going up against competitors from the mainland and Whistler (another well know ski resort). High snow jumps and ramps and crazy daredevil type stunts being carried out. Great to watch.
Today it snowed non-stop and we are expecting another 30cm more snow overnight, so it will be really great up there.
I only have 5 weeks remaining in Courtenay, the Comox Valley and The Ski Resort after which I will move on and begin the next phase of my trip. I am working on doing a “spring break” holiday afterwards (preferably with sun and sand) which I think will be well deserved after all the beds I have made, rooms serviced, plates carried, drinks served & months spent in the cold.
I have also worked out how to add pictures and media into my Blogs which my Laptop and Browser did not previously allow, so that should inject some life and colour into the long updates.