Like many recent college alumni, my post-grad life began in crisis.
After over a decade of academics with structured goal-setting and clear paths to success, I suddenly found myself in the big, bad world where I could go anywhere or do anything. To some, this is freeing; personally, my initial emotional reaction was sheer terror. Anything? Anywhere? The looming mass of possibilities, as well as the new-found permanence of my decision-making, had me backed into a corner. So, what's a girl to do when faced with the threat of the rest of her life? Push it off until later!
My decision to work at a ski resort wasn't completely out of left field: my older sister did something similar after she graduated college, and I had a couple of friends who were also interested in seasonal jobs. So, 6 months and 2 weeks after walking the stage (metaphorically, of course - global pandemic and all), I packed my bags with the bulkiest winter clothes I owned and headed to a small town in Colorado known for its luxury ski resort. I was hired as a front-of-house attendant at a restaurant on the mountain, but this was not just any ordinary restaurant: directly off of the main lift, it was THE quick-service lodge for skiers, snowboarders, and anyone else who found themselves on the mountain. My typical work day was organized chaos, dealing with staffing issues, displeased guests, and ever changing protocols due to the ongoing COVID-19 pandemic. The entire experience consisted of high highs and low lows (peaks and valleys, if you will), with a happy medium thrown in every once in a while, and I definitely gained a few stories and scars along the way. If you're interested to learn more about my experience, keep reading to hear more about my stint in seasonal labor.
The People
High: The friends you meet along the way.
One of the coolest parts about working a seasonal job is the variety of people that show up to work everyday. While there were some people like me, recent college graduates trying something new, there were also people who found their calling working in the resort environment and had been there for years. Everyone had a story to tell and a lesson to teach, which is hard to find anywhere else.
Low: The customer is always right.
Skiing is a high-end hobby to have, and this resort in particular was one of the highest of the high-end, meaning our guests had the highest of expectations. Some customers were lovely and very understanding of our COVID regulations, others were not so much. I heard more vulgar language and offensive comments than in any other customer service job I've had, and while I try not to read too far into what that says about the casual winter sports consumer base, you are more than welcome to :).
The Place
High: Location, location, location!
It's hard to be unhappy when surrounded by natural beauty, particularly beauty as humbling and awe-inspiring as the Rocky Mountains. My commute consisted of a 10-minute gondola ride up the mountain, and my restaurant had a STUNNING view of the entire range. Whenever the going got tough my coworkers would always say, "At least we're not working somewhere ugly!".
Low: Cold. So cold.
As someone who was raised in North Carolina, where a couple inches of snow will send functioning society into a tailspin, never did I ever expect to be dealing with knee-deep snow on a daily basis. The cold makes a task as simple as going to the grocery store into a feat, requiring layers of clothing and a will of steel. Should I have expected this from a Colorado winter? Maybe. Am I still going to complain about it? Absolutely.
The Work
High: The perks.
As I mentioned earlier, skiing is a high-end hobby (i.e. I can't afford it), but working for the resort gave me a free (yes, FREE) ski pass for the entirety of the season, as well as discounts on pretty much anything the resort had to offer. We also had very discounted employee housing in a great location, and with rent prices everywhere on the rise, any and all help is always appreciated.
Low: ...everything else :/
Built to accommodate thousands of guests a day with 3 floors of seating and a maze of a kitchen, the ongoing COVID-19 pandemic forced some limitations on how my restaurant functioned. Once a cafeteria-style zoo where seating was every man for himself, the lodge now required reservations and proof of COVID-19 vaccination to eat inside. On top of this stark adjustment in protocol, there was not one time throughout the entire season where we had a full staff. On some days, we were working with less than 1 front-of-house employee for every 100 guests that came through the restaurant. So, yeah! Grueling!
The Happy Medium
Despite some tough days and some difficult situations, I am very happy with my decision to postpone the "real world", even if just for a few months. Living and working out here has eased my fear of post-grad life, even if just to show that every decision I make will have a balance of highs and lows, and in every experience there will always be something to gain.