Chalet lady for Jan 18th 2011.
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Tamsin Egerton during the Chalet Girl Premiere
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Chalet Girl: we am operative the ski deteriorate in Andorra as chalet lady – any advice/tips?
I will be the chalet girl/host in Soldeu, Andorra. Can any the single give me advice/information about the country, the resort, the snow!!, the nightlife ect. ect.? Anyone who has worked the ski season, generally in Andorra, would be great! Thanks!
Answer by mcgavin_d
Being the Chalet Girl is tough work, so do not go out there meditative it’s starting to be the breeze. Fussy punters, prolonged hours as well as spasmodic reduction than shining resources have been all in the day’s work. However, the couple of tips from tougher or stronger ex-chalet girls will have your hold up the small easier…
Most guest customarily stay for the week. It is thus receptive to advice to get the menu devise for the total week (six days with the single day off) as well as operate it week in, week out. Doing this will customarily safeguard which it’s simpler to hang to your budget. As weeks go by we will find the slight gives we some-more time to ski, as well as with the turnover of guest no the single is starting to know which we do not change your menus. NB observant that, regularly have the second week’s menu usually in box someone sticks around for an additional week.
You customarily do the emporium once the week, have certain we buy all we need in the single go. Plan your list – it saves we time when we have been during the supermarket as well as it’ll save we carrying to compensate arrogant prices behind during the resort. ‘Bits’ you’ve forgotton can mostly blow your budget.
Plan your menu carefully. Don’t prepare the prohibited starter, maincourse as well as desert. Before we know it you’ll be spending twice the volume of time in progress as well as afterwards run out of room in the (often tiny) kitchen anyway.
Often chalet girls have been asked to suggest guest dips as well as nibbles prior to dinner. Rather than carrying to have the opposite drop any night there have been the little great dry packs which enclose things similar to black peppers as well as lemon which can be combined to mayonnaise to have an present dip. It’s undiluted with carrots as well as crisps as well as will save we time as well as give your guest variety. And buy them prior to we go, they’re the hold up saver!
On selling day, your refrigerator is customarily overloaded. If there’s not sufficient room for everything, window ledges have great alternatives – the sleet outward stops food starting off.
Banoffi cake is the surefire winner. Fact. The customarily genuine suffering is examination the tins for hours to have certain we have sufficient H2O covering them (and be warned, if the H2O turn drops as well low you’ill redecorate your kitchen in toffee!). Use the greatest saucepan we can find as well as have 5 or 6 tins during once. You customarily need the single tin per cake as well as it equates to for the subsequent 6 weeks we cut the prep time in half.
Unfortunately, we won’t consequence most income out there (but you’re not we do this to have your millions, right?), as well as some-more mostly than not you’re skint upon your day off – great tips the week prior to excepted. If we have the internal take divided pizza place, have an additional banoffi cake as well as broach to the guys which work there. Chances have been you’ill be upon trial the giveaway pizza upon your day off (I worked in Meribel as well as it worked for me!).
What do we think? Answer below!
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