Working Life

From being abandonned by the company which is not replying me that i apply for jobs....i have decided to start working with my dad.

Yet to say, the first step is hard, but the courage to move your first step is the most challenging part. No doubt, i am now working with my dad and i have been learning this throughout this 3 month after i grads, started from july i think.

Sit in the office, can go high tea at noon, and even clubbing after work.....this is none of my working life....why?? because my working time normally is 24hrs, only a few hrs break, like from 8am-10.30am...then busy during 11.00-2.00pm. which might be ur lunch time. Yup i work when you eating lunch. then break again from 2.00++pm-8.59pm. The real working time of mine is at 9pm till 1 or 2 am(midnight). (i work when you are sleeping or clubbing!!!)

Yup i am a wholesaler of seafood who is going to run my dad's business later on. Planning to set up a trading company? might be...someone interested?

My jobs seems to be easy but hard. The fresh seafoods have different quotation with different sizes, and the prices fluctuates everyday. Besides, many many many factors will cause some minor or major consequences to the market, either boost it up or drag it down. The factors such as weather, season, human error, time, freshness, and many more.

Anyway not much to say about my job...might be a bit hectic, but this is my job and i love it!!!why??money...of course!!and also reputation!!


The cat fish (pelotan) Arius argyropleuron

Spanish mackerel


The thailand supplier named it as golden prawn..for me..it is only tiny prawn....haha
(even prawn oso got damn a lot of species and names)
*there are more pics to be uploaded but i was busy working and no time to take the photo...

The names and species is a real damn hard part.
-For prawns i have encouter at least 8-9 different prawns....swt...
-Even squid also got different!!!from what? sizes and shape...OMG!!!i wan die!!!
-luckily Ikan Kembong got one type, but different in name....northern region we call kembong, southern region called pelaling...diao...then in thailand they call as mabong. The international name is called as INDIAN MACKEREL!!!reli cb...=_=


As a(not yet)conclusion, this is hard....but it will pays out someday...so hardwork is the word and need to be more enthusiasm. LOL....my spleen and liver is going to necrosis if keep working so late...haha...