Field Post (Part 10)
Cheers to the exit!
Eliah Brunner, 19, has just graduated from high school and a new phase in his life has now begun at the trainee recruit school. He writes about his experiences in our “Field Post” series. In the tenth week he writes about the real highlight of the RS week.
I’m back from Thun, back in Brugg, and it almost feels like coming home: the room I’m used to, I know where to find which appliance in the kitchen, and my comrades! It was good to work with other recruits in Thun, but our Chuchiteam Brugg is unbeatable.
How well you know each other at RS halftime! I became aware of that after my two-week absence. When we work together, everyone knows who to help where and who to ask for what. I missed the “insiders” the most: sayings or jokes, often idiotic, but they’ve been making us laugh since the first week.
I haven’t even written about what is the weekly highlight in this column: the exit. In the weeks when we leave on Fridays, we have FAK exits on Wednesdays. If we have Saturday exits, there is a small exit on Tuesday and the FAK exit on Thursday.
When leaving the FAK, dinner in the barracks is voluntary — two of the kitchen team serve the food, the rest can already leave the barracks. There are two bars in Brugg that are full of recruits and constables on these evenings. We each eat out in a restaurant, and then we move on to our regular bar.
These evenings with nothing but cool people
I don’t know how many liters of beer I’ve drunk in the RS. It’s probably better that way. But what I will never forget are these evenings with lots of cool people. The exit is not only fun, but also relaxation. We, the kitchen team, are in the barracks for five days at a time because we don’t go out on the field. Spending an evening in civilization for a change clears your head. Then, when the alarm goes off at 5am the next morning, I struggle out of bed very slowly and could fall asleep standing up — but it’s worth it!
We cooks and kitchen logisticians know most of the recruits from the barracks because we see them three times a day on Fassstrasse. In the exit we often get a round. Our work in the kitchen is appreciated. A very great feeling!