• morgan scoyne

the part time life, part two

Updated: Mar 4

I'm baaaaaack!


Quite honestly, I don't know how often I'll do a little "life" update like this. Based on my previous behaviours, they'll come sporadically when something associated with my future entrepreneurial endeavours feels definite and exciting enough to share, or when I feel like I can put some genuine effort into them, which is reaaaally the only way I like doing things anyways. So here I am, ready to put my thoughts to...the keyboard?


Since this series is called 'the part-time life', I suppose I should mention I'm now a part-timer in more than a single location. As I shared in part one, I came to the realization that I need to be in the restaurant industry to gain some traction on my ideas, and so I did.


I applied to one location, three times. On every occasion I spoke to a manager, I was never directly turned down, so it became a quest of perseverance, knowing that it'd be good practice for what's to come. Regardless of what position was available to me, Borealis was my top and only choice. Just as that third attempt came and went and just as I was maaaybe going to look elsewhere, the stars aligned: I was hired.


Since then, I've been trained by other hostesses who are nearly a decade younger than me, sat people down with fear that I'm doing it wrong, and messed up the dishes names as I delivered them to guests, but nonetheless, I'm happy to be in a new learning environment understanding how a B-Corporation functions, looking into where an 'obsessively local' restaurant source their goods and being exposed to the daily operations of a food business. More than anything, it feels good to be creating momentum. Speaking of which, momentum has been coming from other directions, too. I've been trying to create or utilize many different learning opportunities including Waterloo Region Small Business Centre seminars, people who are exposed to issues that I will be seeking to dissolve, experts in components related to business and restaurant owners who are in the thick of it. Not only do these conversations provide helpful information, it builds more community, it builds a network and thankfully, it builds my confidence. Going after a high risk endeavour like a restaurant and having ideas related to a handful of social issues, I'm not not scared of all the moving parts.


Quite honestly, I don't know how I'm going to make it happen, but grasping some knowledge, community, network and even the tiniest sparks of confidence reminds me that somehow, I will.


Until next time,


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