Porcher Samuel

• My job was to be hired as a freelancer as warehouse and logistics manager at Pop up Déco, so we did rental and sale of inflatable decoration. I prepared the orders placed by our customers, I sent them via chronopost, helmer, or UPS. I also did the cleaning of the inflatables, maintenance, and always looked for new ideas in order to evolve the company. The management of the warehouse was my sole responsibility. I worked there for 8 months and then stopped because I made the decision to come to Australia.

• I worked 9 months as a custom decorator in the event industry, so I learned how to assemble and decorate scenes, I built wooden furniture, a lot of carpentry, I did carpet laying, fabric laying, also tapestry. We were often required to move everywhere in france, we slept and ate on the spot at the expense of our customers and sometimes we also left to letranger. I got into the habit of working day and night, we could start a meeting at 7am and finish it at 1am. Not every day was like that, but I try to talk about my ability to work many hours in the same day. During this same period I was also involved in the assembly and dismantling of marquees. As physical and meticulous as it was, this job was very nice and I learned a lot.

I was a delivery man of beer barrels and also alcoholic beverages (strong alcohol, wine, liqueurs). In the morning when I arrived I took my truck with tailgate and went to deliver in bars, nightclubs, restaurants.. We went down in the old narrow cellar of Toulouse to deliver sometimes up to 120 barrels for a single bar, so it was very physical, but for this kind of delivery we were always two. We started at 5 am to finish around 1/2 pm. Often at the end of a delivery, the customer would offer us something to drink that we would enjoy before heading back to the next customer. When I had delivered everything, I went back to the depot and loaded my truck for the next day.

• I was a bartender for two different companies, the first one, Afrodiz, where we worked only in events like fairs, festivals where we had a stand. My boss was guadeloupean so the cocktails we made were ginger punch, punch planter, coconut punch... We started early in the morning and finished late in the evening. The second company, beer and bretzel was a tapas bar where I worked in the evening. We served mostly beer and wine. I was sometimes called to do table service and also the washing when the team was not complete.

• I did this work in alternance during my professional business diploma, I was 1 week in school and 1 week in company. For two years, my job was to make the shelf, face, and receive goods. I worked 6 days a week from 5 am to 1 pm. Of all the jobs I did, it was the one that I liked least, but on the other hand it taught me a lot.