Hard work, good coffee

The three days following our opening weekend we were closed. David spent his time painting shelves, fixing lighting, defrosting freezers, etc. Basically he figured out what worked and what didn't. If it worked, he tried to make it work better; if it didn't work, he figured out why and tried to fix it. For the things he couldn't fix himself, like the aforementioned plumbing, we called in the specialists.

I spent most of my time on the phone. I set up bank accounts and arranged for delivery of vegetables, coffee, and ice cream. I created spreadsheets to keep track of just about everything I could think of. I also spent a good chunk of time in the kitchen cooking up our new menu.

All this sounds highly organized and well thought out. What really happened was we would show up with a list of three things to get done, work for twelve to fourteen hours and then notice that we still had the same three things on our list. I don't mean to imply that we wasted time. Rather, we vastly underestimated the amount of work there was to be done!

For example, it took three weeks to finally get the bank card terminal switched to my name. First I asked at the bank how to do it. They said to call company A. Company A said to call company B - the people whose name was on the machine. This seemed reasonable, but nearly impossible to accomplish. After several long periods of time (20-30minutes each) on hold only to get dropped or have my phone sabotage me, I finally got through to a person at company B. That person said - you don't want to talk to us, you want to talk to company C. I said thank you, wrote down the phone number, hung up and redialed. That number was no longer in service, but their website offered an alternative. Relieved by the lack of a long wait on hold with company C, I explained to their operator that I had taken over this coffee shop effective three days ago and would like to switch over the bank account that was linked to the terminal. The man took all of my information and said he would call back when he got the new number. After a week, I hadn't heard from him, so I gave them a call. Oh, they said, we need all of that information in writing. So, I wrote it all down and sent them an email. This time I did get a phone call back within a half hour, but my phone (in the process of dying) just felt like ringing and not letting me answer. After I borrowed a cell phone and called them back, I spent roughly five minutes on the phone and the bank terminal was reprogrammed and funneling money in my bank account!

On Friday of our first week, we left the coffee shop in the trustworthy hands of the art gallery administrators, Ingerid and Ingebjørg. David and I, along with Inger and Claudia two of our employees, were headed for a barista class offered free of charge by our coffee supplier. Arranging the class was one of the first things I did when I started thinking about the coffee shop. I knew how the coffee should taste, but not necessarily how to get it to taste that way; I figured the people at Crema could help us with that. What we got in return for our 4 hour each way drive was lots and lots of interesting information about how the coffee is produced, from growing on a tree to putting it in the bag. We also learned about preparing coffee and tea, cleaning our machines, and some milk steaming theory. Saturday, we returned to the coffee shop and gave all of our coffee machines a thorough cleaning. By the time the customers arrived our coffee was tasting better than ever!

The following Monday-Wednesday we were closed again and once again we seized the opportunity to fix everything that needed fixing before we couldn't anymore. David, in his admirable and unending quest to locate and understand everything in the building, discovered an interesting drain pump under the stairs on Sunday evening. The waste water from our sink (not in the kitchen, but in the coffee bar) runs first into a bucket, containing the pump, and is then pumped up and out. Coffee grounds, milk, and other sediment like things hang around in the bottom of the bucket and should be cleaned out once a month or so. That cleaning had not happened in a long long long time. When the customers left and David was allowed to open the bucket, I thought I was going to pass out the smell was so horrible. David persevered and managed to clean off the pump and the bucket and get everything screwed back together. Fortunately we had those three days closed to let the building air out. Unfortunately, we were working in the building those three days. By the time that Thursday rolled around (July 1st) we were ready to be open every day for the rest of the summer.