June 8 — I arrived on the island of Mykonos on Thursday afternoon and stood in the airport lobby for a few minutes to use the free Wifi in order to get my bearings and to get Google Maps set so that I could find my way from the airport to my hotel approximately 2 km away. The airport lobby wasn’t huge but it was quite crowded with people waiting for other passengers, many of whom were paid employees of hotels that can’t afford such a perk for their undoubtedly wealthy guests, as most of the ‘waitees’ had either printed signs or flashed iPads with their intended traveler’s family name or at least their hotel’s name.
I had initially gone directly outside for several reasons:
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To find out the weather and temperature,
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to scout out the location of the elegant (new) grocery store where I had planned to shop for my stay’s worth of breakfast and lunch foods, and
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to get a ‘lay of the land’ view of the immediate area so I’d be sure to have not made any serious miscalculations about my intended task.
My first task was buying a reasonable ‘load’ of the week’s groceries and then walking to my accommodation on rather narrow, heavily trafficked roads.
As everything seemed to be in order, I now made my way outside, across the narrow parking lot and then ventured to cross the highway toward the upscale grocery store called Flora Supermarket. The building that the maze-like store was housed in was probably an old one that had been remodeled into its reincarnation as a modern grocery store. I say that because, my first impression was bafflement at the design and layout of the various departments and merchandise within them.
The place was certainly much larger than it first appeared from outside. But perhaps the floor layout was by design and not one forced upon the architect/ owner as I had assumed at first. Obviously, they still used check-out counters at the front entrance. However, the rest of the store was segmented into various sections of a typical grocery, but in a unique configuration—whether planned or by necessity— it certainly seemed to work positively for the customers.
Dry goods were off to one side in their own alcove or rather their own space. Fresh produce had its own ‘wing’ as did the large area that encompassed the meat section, liquor section, and sundries that make a great shopping experience.
Therefore, once I had gotten acclimated to this new shopping layout, I could move from one section to another to complete my selection of the foods I had worked out that I could most easily make good use in an almost non-existent kitchen at a hotel that I had never seen.
June 8 — I arrived on the island of Mykonos on Thursday afternoon and stood in the airport lobby for a few minutes to use the free Wifi in order to get my bearings and to get Google Maps set so that I could find my way from the airport to my hotel approximately 2 km away. The airport lobby wasn’t huge but it was quite crowded with people waiting for other passengers, many of whom were paid employees of hotels that can’t afford such a perk for their undoubtedly wealthy guests, as most of the ‘waitees’ had either printed signs or flashed iPads with their intended traveler’s family name or at least their hotel’s name.
I had initially gone directly outside for several reasons: