Smorgasbord Posts from My Archives – Odd Jobs and Characters – Odd Jobs and Characters – The Steak House – Counting Peas and a Ghost Story by Sally Cronin

This series shares some of the jobs I have turned my hand to over that fifty years, and some were very odd. Not many have sat at a table between two teams of champion dairy cows, selling bull semen!  Over the years I have accumulated a massive dossier of characters and events that now take centre stage in my short stories.

If you have read my novel Just an Odd Job Girl you will have met some of them but over the next few weeks I hope to bring you some of the others that inspired and stimulated my imagination.

Not all these posts appeared on Smorgasbord as some fantastic blogging friends allowed me to guest post. If that is the case of course I will include their books and links.

You can find the previous odd jobs here:

This week’s episode was kindly hosted by Sue Vincent on her fantastic blog and more about Sue’s books later in the post.

Odd Jobs and Characters – The Steak House – Counting Peas and a Ghost Story by Sally Cronin

The steak house I was working in, as I pointed out in my previous post, was cheap and cheerful. You could go out as a family on a Saturday night, and if I remember correctly you would get a prawn cocktail, steak, chips and peas and an ice-cream for under £5.00.

Portion control was ferociously maintained with specifically sized scoops for the chips and peas, ensuring that every portion that went out was identical. This was the only way to protect the slender profit margins, although because we made guests wait for an hour at least, during peak times, we made it up on sherry and beer sales.

As a trainee manager, one of my jobs was the weekly stock take. I would begin after the last orders had been served from the kitchens at 9.30pm, heading into the large walk in coolers that held the fresh produce before checking the upright freezers. Every steak was exactly the same weight, as were the chicken halves. Large bags of prawns, frozen chips and peas that had already been opened, had to be weighed and noted in my large A3 stocktaking book. I also had to count the number of sauce bottles, salt and other condiments, as well as noting rejected food that had been returned.

After stock checking in the kitchens, I would head down to the cellars, where our back up stocks were kept in freezers and shelves, and count every packet and box.

I would then climb up three flights of stairs to the office in the attic of this 1820’s building; leaving the other staff to clear up the bars and restaurants, I would gather all the collected food receipts from the week and tally the number of meals for each course we had served. For example: the most popular meal of rump steak, chips and peas.

I would use the stock take totals from the week before, adding in deliveries of the various ingredients during the week; giving me a starting balance. I would then deduct the number of steaks, chicken or fish meals that had been served, which should leave me with same amount I had just counted.

If that figure was out by even one steak, half a chicken or piece of battered cod, I would need to go back downstairs and check.

That in itself was not such a problem, but the same applied to the chips and the peas. Each scoop of peas served to a customer weighed 2 ounces. I would calculate the number of meals served (virtually all of them), multiplying that number by 2 ounces to reach the total weight of peas used during the week. Being peas rather than the more expensive main ingredient options, there was a little more latitude in the discrepancy, but more than 16 ounces, and I would have to go and investigate further.

As you can imagine, doing all this manually was a mammoth task. It was a Sunday night getting on for midnight, after a very long week of fourteen to sixteen hour days. I was already tired and it was easy to miss a handful of peas or chips!

The office in the attic was not very welcoming; being rather grim and chilly. After a few weeks, I began to notice that about an hour into my calculations, I could feel the hairs on the back of my neck start to rise. Even more disconcerting was that I felt I was being watched.

I tried not to be a baby about it and put it down to draughts in the roof and through old windows. But I really began to dread that Sunday night chore that left me alone in the office.

One of our regular customers at lunchtime was an old soldier of ninety, who interestingly, had been one of the first men up the Khyber Pass on a motorbike. (As you can guess he has featured as a character in one of my stories). He used to potter in around mid-day and have a large schooner of medium sherry. I was due my break around that time, and I would often join him with my coffee and listen to his war stories. He had some fabulous tales to tell, and one day I asked him if he knew the history of the house as he had been living in the area most of his life. The conversation went something like this.

‘Seen her have you?’ He whispered.

‘Seen who?’ I whispered back.

‘His wife, she haunts the place you know.’ He looked around him to ensure that no one else was within earshot.

‘Don’t want to scare the customers away do we?’ He cackled away into his sherry while I tried to decide if he was having a joke at my expense.

‘The man who built this place was a rich merchant.’ He continued swiftly.

‘After a few years he fell in love with a widow and tried to get his wife to leave him.’
He paused for effect.

‘When she refused, he locked her into the room at the end of the attic and starved her to death, then married the other one.’

Looking across the bar he swayed slightly in his seat and went quiet. I checked to see if he was still breathing.

‘Never forgave him, she didn’t, and has been haunting upstairs ever since. Must have annoyed her something rotten having starved to death and then them turn it into a bleeding steak house.’

He was laughing his head off and kept patting my hand as he rocked back and forth.

I still don’t know if this was the truth, but from that time on I would never sit in the office on my own on a Sunday night, bribing one of the other assistants to sit with me. Interestingly, after a couple of weeks they said the place must be very draughty as they got the shivers, and the hair stood up on the back of their neck!
©Sallycronin 2015

My short story anthologies.

You can find all my books at these links:


Amazon UK:

Smashwords for Epub:

More reviews can be found on Goodreads:

About Sue Vincent

Sue has an eclectic blog that covers a wide range of subjects, but has a focus on Ancient Britain and poetry. She is ably assisted by her second-in-command Ani.

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Sue is a prolific author and has co-written a substantial number with Stuart France.  Here is a small selection.

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Find out more about their work together:

Sue Vincent is a Yorkshire born writer currently living in the south of England, largely due to an unfortunate incident with a map, a pin and a blindfold. Raised in a spiritually eclectic family she has always had an unorthodox view on life, particularly the inner life, which is often reflected in her writing, poetry and paintings.

Sue lived in France for several years, sharing a Bohemian lifestyle and writing songs before returning to England where the youngest of her two sons was born. She began writing and teaching online several years ago, and was invited to collaborate with Dr G Michael Vasey on their book, “The Mystical Hexagram: The Seven Inner Stars of Power” (Datura Press).51sl-a2xhyl-_uy250_Sue, along with Steve Tanham and Stuart France, is a Director of the Silent Eye School of Consciousness, an international modern Mystery School that seeks to allow its students to find the inherent magic in living and being.

Discover all of Sue Vincent’s books:

Connect to Sue Vincent

Silent Eye Website:
Website (books) :
Silent Eye Authors FB:
Amazon UK:
Amazon US:

Thank you very much for dropping in today and I hope you have enjoyed the background to some of my characters in Just an Odd Job Girl.


39 thoughts on “Smorgasbord Posts from My Archives – Odd Jobs and Characters – Odd Jobs and Characters – The Steak House – Counting Peas and a Ghost Story by Sally Cronin

  1. What a posting! Odd jobs are all “learning by doing” and since some year normality provided by our governments. Only in France – i think – they will not/ no longer accept this “normality”.Have a great and sunny weekend Sally! Michael

    Liked by 1 person

  2. Pingback: Smorgasbord Weekly Round Up – Josh Groban, Getting to Know Carol Taylor and Barbara Villiers unveiled. | Smorgasbord – Variety is the spice of life

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