Pros: i worked with those who know how to properly instruct a trainee without confusion
Cons: lack of ventalation in the laboratory
A typical day at work involved setting up the iodine indicator, preparing the buffers, calibrating the pH meter, and preparing the labels for incoming wine analysis.
What I learned:
The products of Bronco Wine company must have high quality control standards in order to stay legal with their business of selling/distributing juices and wines to the public. I learned several methods of instrumentation to analyze various juices and wines. The analysis for wines includes, but not limited to, determining sugar level (balling), specific gravity, density, turbidity, free and total sulfur, ethanol, total acidity (TA/pH), volatile acidity (VA/pH), residual sugar, L-malic acid, and acetic acid. Special attention must be made with sweet wines, requiring a different method of analysis called cache distillation. Sweet wines cannot be intruduced to analytical instruments because the sugar content will clog the column.
Management was generally friendly, and I received no criticism for performance on my routine laboratory methods. However, management was a bit shady on what they planned to do when they thought they realized that I was not going to choose to stay throughout the crush season. I was not ready to determine point of fact that I was actually going to separate from Bronco Wine Company at any time, and they decided to employ someone else to train for the crush season without me knowing, thinking that I had another opportunity involving tuition at at university. Regardless, they could not take the risk of loosing a laboratory employee and employing and training someone – more... too late before the crush season; that situation would not have occurred even if I stayed employed with Bronco Wine Company because I could not secure a paid position with the university tuition, and I would have chosen to continue working for Bronco.
Obtaining a feel for how my laboratory supervisor thinks of me on the job is difficult, and she did not have the opportunity to participate in a corporate review regarding myself. I did not stay employed with Bronco to have a corporate review about my job performance.
The hardest part of the job:
The hours for working was graveyard shift, and I had to adjust to those hours. I had to make sure that I was on time, and try not to clock in too early or too late; I don't have a flawless attendance record in clocking in, and my supervisor reinforced my attendance once by giving me notice to arrive on time, I think during the first month. Still, I learned the methods necessary to get the job done each day with two other laboratory employees. I was probably easy to train; the work that had to be done became easy quickly (within 3-4 weeks), and most of the requirements for training were met based on my level as Laboratory Technician.
The most enjoyable part of the job:
The job is mostly routine analysis, and I mostly performed my functions on the bench. I hadn't stayed with Bronco long enough to get to the point of the analysis part of the juices and wines. I would have enjoyed the computer analysis work if I stayed with Bronco Wine Company. The bench work is enjoyable as well. Bench work methods becomes routine to me, but I can handle repetitive routine functions. Much of the functions required an awareness of priority and organization, and often a label is not available yet when preparing multiple analysis; labels had to be prepared before starting the analysis. – less