Blogging As A Tool For Procrastination

As this is the first time I’m attempting to blog, so don’t comment to harshly. Also just to let you all know past attempts to blog where made poorly and can be found on my 360 Blog. To begin things off I thought I’d start on something that is most likely going to be the theme of many of the posts I’ll make, procrastination. This can also be known as time wasting, surfing the web, putting of the inevitable and avoiding work. I’m very good at it, went through all of high school and sixth form being good at it; I even managed to get a degree whilst still be a keen participant of the art of procrastination. This has now lead me to where I am now, writing my first Zerospin blog entry whist trying to avoiding doing some form of work that of course has a very imminent deadline.

The Hardest Part of a New Job is Making the Tea Right

Teapot on the Shelf from my flickr account
Teapot On The Shelf

OK, so I’ve started a new job and forgot to tell the world about that, ops. It’s a job at Pay Per Click Agency doing all forms of online advertising but manly PPC which is based in Newmarket, Suffolk. I’ve not done much PPC before and I don’t even intend to explain the ins and outs of it here and now.

What I consider the hardest part of this new job is making the tea and coffee. You start with around a dozen people in your office, so that’s twelve drinks to make; that’s a lot of drinks when it’s not your full time job to make tea. Next is what drink and how they have it. Some will have tea some will have coffee, some will want sugar (one or two), some like it black some like it white. Can you see that it is all adding up, if every person in the office was to have a different drink I’d need a notepad and pen to keep track of it all. Don’t even get me started on the people who have one drink in the morning and a different one in the afternoon. Luckily for me I’ve worked in a tea shop and can handle making good tea for large amounts of people. However, I’ve been at my new job now for four weeks, and I’m still asking people how many sugars they have with their tea.