PortPub in winter - Kevin Jess[/caption]Kevin Jess - It can be tough in today’s economy looking for a job with literally hundreds applying for the same position, but it’s even tougher if you’re 50 years old and have been out of work for some time. But maybe if you simplify your life and settle for what you think is less, you may come out richer for it.
With a background in retail management and having owned and operated a couple of restaurants along with a nightclub, I thought it shouldn’t be too difficult finding a comparable position without moving or taking too much of a hit as far as money was concerned.
I set out applying for positions online and in person for anything that was available in a 30 mile radius. There were jobs out there for sure, but I couldn’t help but wonder if I didn’t need to redefine my goals and possibly look for a completely different kind of work. Instead of listening to myself I continued on, having an interview here and another one there, only to be disappointed time after time.
I enrolled in a job finders club at Peopleworx, a non-profit society which serves to help adults in the community overcome employment obstacles. These obstacles vary, according to the individual and could involve social, vocational, educational or in my case, personal elements.
The biggest truth that I learned at PeopleWorx was from a young counselor who after watching me for a couple of weeks came to me and said, “Kevin, it’s difficult to find a job when you don’t have one. You simply need to find a job, ANY job, whether it be part time, full time, minimum wage, whatever, and then go from there.”
I had simplified my life to a great extent over the past couple of years but I thought accepting a job that paid minimum wage was unthinkable even though it would definitely pay the bills and leave some money to actually have some enjoyment! However I was running out of money and I needed a job fast.
I’ll admit that I did apply for positions that were of the same type that I was qualified for but I started to apply for jobs that were yes….dare I say it…minimum wage. Some employers looked at me funny when applying for these jobs. After all, why would a grey haired man be looking for a job at McDonald’s. Yes, McDonald’s was having a hiring day and I applied and was interviewed but didn’t get hired. My young daughter did though. She was hired on the spot.
I applied like it was some frenzy and had applied to a local pub, online a couple of months before but I thought, “Oh well, I’ll just pop in on my way home as a last stop and see if I can speak to someone, and give them a resume.” The Port Pub is a busy pub in Port Williams,Nova Scotia, not far from my home; and when I entered, a very nice young lady spoke to me and returned with the chef, Peter Welton who took my resume. He said they were looking for a dishwasher, and I thought there was no way he would hire me for that, so I said to him, “My resume looks all fancy, but please disregard that. I simply need a job.” He told me he would look at it. The next day he called me for what I thought was an interview, and it was I suppose; but it was more of an explanation of what the job entailed. I was to be responsible for washing the dishes, making desserts, peeling vegetables and to help with food preparation. I was hired, and I started on a Saturday last August.
I was elated to be honest, but I soon thought, “oh my what have I done? This place is busy, busy, busy. How will I keep up with this?” But I determined to do the best I could do.
The Port Pub defines itself as a gastropub which, according to their website, is “a British term for a public house (“pub”) which specializes in high-quality food. The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell,London. They placed emphasis on the quality of food served.
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Lobster Poutine - Kevin Jess photo[/caption][caption id="attachment_13825" align="alignleft" width="226"]
PortPub Sous chef, Lewis Acker[/caption]Gastropubs usually have an atmosphere which is relaxed and a focus on offering a particular cuisine prepared as well as it is in the best restaurants. Staying true to the format requires a menu that complements the assortment of beers and wines the gastropub offers.”
A part of the assortment of beers available the The Port Pub are craft beers made on site at Sea Level Brewing. The Brewmaster, Randy Lawrence takes great care with his hand crafted beers but my favourite is his Raspberry Wheat Ale. He also makes the house root beer and orange pop.
The atmosphere at the pub is cozy and is divided into three different dining rooms to make it more intimate. The main dining room boasts a beautiful fire place that is also visible from the deck which is usually full in the summer months as if offers a beautiful view of the Cornwallis Riverand the dykelands beyond it.
Great care is taken in the kitchen to use fresh, local ingredients and judging by the number of plates, bowls, cutlery etc. that I wash, it is greatly appreciated. People line up in the lobby to eat here and it’s no wonder. Although the menu is not extensive, there is something for everyone, from bangers and mash and gigantic burgers (ask for smoked cheddar) to fish and chips (using local haddock and a beer batter) and lobster poutine. One of my favorites (in my opinion, one of the best things I’ve ever eaten), Maple Whiskey Scallops is not on the menu but is offered as a special, on occasion. Specials are advertised on their FaceBook page daily.
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Giant burgers at PortPub - Kevin Jess photo[/caption]Desserts continue to be popular with offerings such as Apple Crisp, Peanut Butter Pie and Fox Hill Gelato served on our own rhubarb sauce.
One of the perks of working here is a free meal per shift, something I always take advantage of. I never hesitate to tell the chefs what I thought of what they cooked and I have to say, Lewis, Skippy, Travis, Ricardo, Arrian, Peck, and we can never forget Judson, you guys rock!
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Judson Reeves, cooking at PortPub - Kevin Jess photo[/caption]The people in the kitchen are a great group to work with, all having a different sense of humor, but also sensitive to each other’s abilities and pecularities. However, all take great care in what they offer the custome; and this is always at the forefront of any activity. I have never felt as though I was lesser for being “the dishwasher." As a matter of fact it has been the opposite. I have felt equal and respected, a part of the team. They have used me well.
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Food servers - Kevin Jess photo[/caption]The food servers are also a group of people that deserve applause at the Port Pub. They are hard working and always maintain a dignified stature. They offer service that is second to none and stand out when compared to other local restaurants. Like the kitchen staff they are quick to joke and love it when it is returned. Marlene, Emma, Holly, Sam, Miki, Neil, Donna, Jen, Katrina, Veronica, Elizabeth, Elaine, Misty, Shelley and Lissa the bartender, you’re all awesome. I don’t know how you carry so many plates at one time and yet rarely drop them.
When you stop by you should ask the bartender for some Blueberry Cream Soda, it is the greatest.
When you add it all up, I’m glad I stopped by that day, as hard as the work is sometimes, it’s worth it, and I’m having fun. Thanks, PortPub. It's that reminder again about finding excellence in unique and rewarding ways. And it speaks to the gray-haired among us, in that there are employers who see the value in hiring those folks of a certain age, giving everyone hope there is a job out there with a name on it that could be yours, as this one is for me.
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PortPub in summer - Kevin Jess photo[/caption]