This week I continued on my quest to learn everything there is to know about designing the nation’s favourite Greggs, all the while expanding what I thought
and was wrong to think was already a comprehensive knowledge of AutoCAD. I can’t help but wonder as I’m pausing to write notes under the heading ‘AUTOCAD HINTS AND TIPS’ what university has been teaching me when 2 years down the line I still don’t know half of the commands I know now or how to produce a GA (general arrangement) Plan and an RCP (reflective ceiling plan). I’ve come to the realisation that I’m going to learn more in my year on placement that I ever would have or will learn at uni.
Since I joined as the fourth member of the team, the office – which doubles as a showroom for Philip Watts products – had become rather impractical. As a result, I spent Wednesday putting together a selection of office flat packs from IKEA in preparation for the arrival of a beautiful new desk. One big enough for everyone and which has a completely flat top, which compared to the charming old carved desk it replaced is a godsend. The thought of just brushing off crumbs and being able to write without the aid of a sketchbook due to the deep grooves was an exciting one.
On Thursday I managed to catch the Kings Cross food market before I hopped on the bus. The stalls were bustling with morning commuters contemplating the array of salamis, cheeses, and cakes on offer. The square was littered with people nibbling on fresh pain au chocolates or tucking into breakfast muffins.
Week two ended in what I can only assume is what people who are employed Monday to Friday refer to as the ‘Friday Feeling’, only made better by the pending arrival of our new desk. The morning was spent frantically trying to finish the work we had so we could dedicate the afternoon to reassembling the office and then, as planned, go out to dinner after work. The desire to leave as close to 5 as possible was strong in us all.
As promised to ourselves at 5 we set off walking in the direction of Shoreditch in pursuit of what was to be the best Indian I have ever had.