Sur la table utensil holder

Dam, that's interesting!

2015.09.25 17:33 Dam, that's interesting!

Ce sous-reddit est un endroit pour publier des barrages : les barrages rares, irréels, surtout les barrages les plus intéressants de ce monde. Le contenu original est accueilli à bras ouverts ! Nous acceptons n'importe quelle soumission - article, photo, GIF, vidéo, message texte - tant qu'elle vous fait dire "Merde, c'est un barrage intéressant." Vive le Québec libre! Vive Montréal! Vive le Québec libre! Vive, vive, vive le Canada français! Et vive la France!
[link]


2023.06.01 17:17 miarrial FRANCE – La loi justice permet de transformer les téléphones en mouchards, dénonce la Quadrature du Net

FRANCE – La loi justice permet de transformer les téléphones en mouchards, dénonce la Quadrature du Net
Lien
L’article 3 du texte défendu par Éric Dupond-Moretti prévoit la possibilité pour les enquêteurs d’activer le téléphone portable d’une personne à son insu en vue de capter du son ou des images.
i-barbouze
TECHNO - Non, vous n’êtes pas dans un thriller américain, et pourtant. La Quadrature du Net a mis en garde mercredi 31 mai sur la possibilité pour les enquêteurs judiciaires d’activer à distance les appareils électroniques d’une personne à son insu, prévue par le projet de loi justice. L’association y voit une « une grave atteinte à l’intimité et une surenchère sécuritaire ».
L’article 3 du projet de loi pour une justice « plus rapide » porté par Éric Dupond-Moretti, qui sera examiné à partir du 6 juin au Sénat, prévoit la possibilité nouvelle pour les enquêteurs d’activer le téléphone portable ou tout autre appareil connecté d’une personne à son insu en vue de capter du son ou des images. Il limite cependant cette possibilité aux crimes et délits passibles de plus de 5 ans d’emprisonnement.
Cela permettra par exemple d’activer le micro ou la caméra d’un téléphone ou d’un ordinateur, même s’ils ne sont pas allumés, pour filmer ou écouter les alentours, explique la Quadrature du Net, ou encore de géolocaliser un conducteur via le système électronique de sa voiture. Les enquêteurs pourraient aussi utiliser d’autres appareils connectés, allant des téléviseurs aux babyphone et aux assistants vocaux, en passant par les montres ou trottinettes connectées, avertit l’association

Les avocats ulcérés

« Techniquement, les policiers exploiteront les failles de sécurité de ces appareils pour installer un logiciel qui permet d’en prendre le contrôle et transformer vos outils, ceux de vos proches ou de différents lieux en mouchards, précise l’association de défense des libertés sur Internet. Si ce texte était définitivement adopté, cela démultiplierait dangereusement les possibilités d’intrusion policière, en transformant tous nos outils informatiques en potentiels espions ».
Cette possibilité a également été dénoncée mi-mai par le Conseil de l’Ordre du barreau de Paris, pour qui « il constitue une atteinte particulièrement grave au respect de la vie privée qui ne saurait être justifiée par la protection de l’ordre public ». « En outre, le projet n’interdit pas (...) l’écoute des conversations dans son cabinet, entre l’avocat et son client, même si leur transcription est prohibée. Il s’agit-là d’une atteinte inadmissible et contraire au secret professionnel et aux droits de la défense », a insisté le Conseil de l’Ordre.
« L’article 3 de la LOPJ suscite de graves inquiétudes quant à l’atteinte aux droits et libertés fondamentales (droit à la sûreté, droit à la vie privée, au secret des correspondances, droit d’aller et venir librement). C’est pourquoi nous appelons l’ensemble des parlementaires à œuvrer pour la suppression de ces dispositions », conclut La Quadrature du Net.
submitted by miarrial to francophonie [link] [comments]


2023.06.01 17:17 DillonFromSomewhere Resignation Letter in Academic Essay Format

I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty Krab Careers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to anti_restaurant_work [link] [comments]


2023.06.01 17:17 epicFlayke Config pc optimisé montage vidéo - motion design

Bonjour,
J'aimerais me monter un PC costaud pour un budget de 1 200€ plus ou moins, optimisé pour tout ce qui est montage vidéo (Premiere, DaVinci Resolve), motion design (After Effects), et tout ce qui touche à la production vidéo.
A mon travail (audiovisuel) je bosse sur des config solides (jusqu'à 3k €) et pourtant sur des gros montages 4K et rendus After Effects 3D on sent que le pc mouline. Je m'attends pas à avoir 0 lag ou chargement, et ça me dérange pas de monter sous proxy.
Un pote m'a proposé ça comme config sur mesure : https://www.topachat.com/pages/configomatic/9a9bbf72-130e-4b25-a0e0-bfa808b80501
Qu'en pensez-vous ?
Merci !
submitted by epicFlayke to pcmasterraceFR [link] [comments]


2023.06.01 17:17 danzuggets Des perturbations sont également attendues sur les vols en provenance ou à destination des aéroports de Lyon, Marseille, Nice, Toulouse, Bordeaux et Nantes, a précisé la Direction générale de l'aviation civile (DGAC) #AFP

submitted by danzuggets to AgenceFrancePresse [link] [comments]


2023.06.01 17:17 danzuggets 🎧 🌎 Notre podcast Sur le Fil se lance dans une nouvelle aventure, #SurlaTerre, une série sur les solutions à la crise écologique en collaboration avec @FR_Conversation et avec le soutien du @ejcnet. Découvrez notre 1er épisode aujourd'hui ⤵️ https://t.co/UvFteVqjcq https://t.co/aFUVJsemqS

submitted by danzuggets to AgenceFrancePresse [link] [comments]


2023.06.01 17:17 NoReputation5463 Des conseils pour la salle de sport?

Hi there, en fait ça fait presqu’un mois que j’ai commencé la salle de sport ( abonnement cardio + muscu ). De base je pèse environ 70 kg, ça fait longtemps que je me suis pesée et je ne me focalise pas sur le chiffre mais sur l’apparence. Je suis assez ronde mais pas tellement et j’ai du ventre ( lol ) que j’aimerais beaucoup perdre mais aussi affiner ma taille, être un peu plus svelte. Des gens m’ont dit que le fait de faire muscu + cardio aidera à me faire perdre du poids , je passe environ 1h à 1h30 et j’avoue je ne suis pas très régulière ( 3 a 4 fois par semaine ).
Je commence par 10 min tapis roulant ensuite séance du bas/ haut du corps ( j’alterne ) et à la fin 10 min de cardio encore, pensez vous que c’est la meilleure méthode pour perdre du poids et s’affiner ? Et aussi j’ai un peu peur de devenir “musclée”, et ne pas voir mes efforts aboutirent. De base lorsqu’on fait de la muscu, il y’a prise de poids est ce que ce n’est pas contre productif pour mon cas ?
Et aussi, je fais plus attention à mon alimentation, je ne suis pas au régime mais je mange vraiment plus sainement ( plus de soda/ jus de fruit/ truc très gras ) même si j’avoue que je fais souvent des chutes ( je peux manger un gâteau, un carreau de chocolat, des crêpes au chocolat .) Du coup voilà j’aimerais vos avis s’il vous plaît, thanks you.
submitted by NoReputation5463 to AskMeuf [link] [comments]


2023.06.01 17:13 caramelizedlemon Virement entre deux comptes perso.

Bonjour questions sûrement bête.
J'ai deux banque une physique et une en ligne. J'ai mon salaire qui est versé sur mon compte de la banque physique et après mes impôts/crédit immo je voudrais envoyer le reste sur mon compte en ligne car j'ai mes livrets/PEA avec.
Le problème c'est que pour les virements de plus de 3000€ j'ai besoin de l'autorisation de ma conseillère.
Sûrement stupide de ma part mais j'aime pas l'idée de devoir demander, spécialement que quand je l'ai appelé pour lui expliquer la première fois il était pas ravi que j'ai déjà mes placement financier dans une autre banque. Aussi mon père m'a dit que les gros virements peuvent être soumis à des contrôles du coup l'argent peut rester bloqué quelque jours donc de faire toujours des virements de - de 5000€
Je pensais faire plusieurs virements de 3000€ dans les deux premiers semaines de mois pour ne pas demander d'autorisation mais j'ai peur que cela donne une impression de blanchissement d'argent. Spécialement que mon salaire viens d'un pays étranger donc cela voudrait dire pay étranger => banque française => banque française en ligne en plusieurs versement...
Mon travail est legal et je paye mes impôts en france donc est-ce-que je me casse trop la tête et l'un comme l'autre ne pause pas de problème ?
Merci de votre aide.
submitted by caramelizedlemon to vosfinances [link] [comments]


2023.06.01 17:05 --lizzie-- un pauvre travesti

Je sais plus quoi penser. Quand je me vois ça me rend si triste. J'aurais voulu être une fille réellement. J'ai 20 ans et ça fait deux ans que je suis hormonée. Je ne suis pas belle. On m'a déjà insulté parce qu'apparemment j'essaye de "piéger les mecs" alors que putain j'en ai rien à foutre c'est eux qui veulent me pécho car ils croient que j'ai une chatte.
on m'a déjà dit un 'trap' mais je me désigne avec des vieux termes. devant le miroir j'ai envie de crier parce que je pense que je suis une tapette, une tantouze. J'ai tellement pleuré
je veux pas être un piège. je veux être une fille comme les autres, qui peut porter un enfant et qui est XX. Mais peu importe les chirurgies qu'on puisse me faire au fond de moi je sais que j'aurais toujours la trace du masculin sur moi et qu'elle ne partira pas donc je serais jamais une vraie fille et puis je suis tellement moche
c'est pas juste, merde. pourquoi moi je suis née dans un corps de garçon? j'ai pas choisi d'être trans ça m'est tombé dessus comme une putain d'enclume je suis née avec ça, peu importe l'éducation ça aurait toujours été pareil, je suis destinée à souffrir. on avait dit à mon père que "ce n'est pas une maladie mais un emmerdement"
je suis un trav, un piège, une tapette, un monstre, et par dessous tout je suis putain de
🕰️y
submitted by --lizzie-- to besoindeparler [link] [comments]


2023.06.01 17:04 DrPaulReedColemanIII Streak 23: les sports.

Je ne suis pas la personne la plus sportive au monde, mais j'aime bien le sport et l'activité physique tout de même. Quand j'étais enfant, les premiers sports que j'ai pratiqués de manière relativement fréquente étaient le cyclisme et le ski de fond. Je faisais même des compétitions de vélo de route, mais je ne prenais pas les entraînements très au sérieux alors j'obtenais de piètres résultats. À l'opposé, je ne souhaitais pas faire beaucoup de ski de fond parce que je déteste le froid. J'ai arrêté ce sport contrairement au reste de ma famille qui continue à ce jour de le pratiquer. J'ai aussi fait du soccer (foot) et du judo pendant un certain temps, mais j'ai arrêté très vite. Le sport le plus populaire était le hockey, mais je n'y ai jamais vraiment joué : soit je faisais du patin seulement, soit on jouait dans la rue et non sur la glace. Par contre, j'aime bien regarder les matchs de hockey à la télé. Je ne regarde pas vraiment les autres sports, sauf pour les grandes compétitions.
submitted by DrPaulReedColemanIII to WriteStreak [link] [comments]


2023.06.01 17:01 benjcmimi Demande d'un mois de prévis alors qu'un congé pour vente est déposé

Bonjour,
Je suis actuellement locataire d'un appartement meublé sur Nantes depuis plusieurs années. En octobre dernier, ma propriétaire m'annonce verbalement qu'elle compte vendre l'appartement "et moi avec". Sauf qu'au mois de mars, je reçois une lettre recommandée pour me dire qu'elle me donne un congé pour cause de vente et que j'ai jusqu'à la fin de mon bail le 8 juillet pour trouver autre chose.
Il y a une semaine, je la vois et elle me dit verbalement que je peux partir début juin si je trouve quelque chose. J'ai enfin trouvé un logement aujourd'hui (01/06/2023) et j'informe ma propriétaire que je pars donc dans une semaine le temps de déménager. Elle me répond que je dois déposer un mois de garantis. Sauf que dans la lettre du dépôt de congé, c'est écrit "vous avez aussi la possibilité de quitter les lieux avant le 8 juillet 2023 en ne payant que le(s) loyer(s) et charges jusqu'à la fin de votre occupation effective des lieux.".
Est-ce que je dois réellement déposer un mois de préavis (et donc payer un loyer de plus) ou je peux raccourcir ce délai ?
Merci à vous.
submitted by benjcmimi to conseiljuridique [link] [comments]


2023.06.01 16:57 Silverfox_fr Le cadrage du texte, c’est pour les chiens ? (faites pas attention à la traduction foireuse, mais au bouton « accepter les cookies »)

Le cadrage du texte, c’est pour les chiens ? (faites pas attention à la traduction foireuse, mais au bouton « accepter les cookies ») submitted by Silverfox_fr to tunavaisquuntravail [link] [comments]


2023.06.01 16:53 actolia Percer des trous sur un cadre de fenêtre en tant que locataire?

Avec l'été qui s'en vient, je veux m'installer un air climatisé de fenêtre. Dans les instructions d'installation, on parle de percer des trous pour visser le cadre de métal dans la fenêtre (pour supporter l'unité).
Est-ce que c'est correct de faire ça comme locataire? Est-ce que ça peut être considéré comme du dommage que je devrais réparer (ça ne se patch pas comme un clou dans un mur)?
Je parle de 2 petits trous à vis sur les côtés du cadre de fenêtre...
submitted by actolia to Quebec [link] [comments]


2023.06.01 16:52 Slaughter4Fun Looking for a bloxburg builder for my house (will need a MM)

My budget is 140k and I will pay 4K to 16K depending on how well the job is done
What I am looking for is as follows
Colors: Baby Pink, White, & Gold
Exterior design: * Large French Country Style
Exterior features:
Lighting: * Beautiful Chandeliers
Kitchen must haves:
Pantry:
Dining room:
Laundry room:
Mud Space near front door: * Lockers for each family member
Master Bedroom:
Master closet: * Large Walk in closet
Master bathroom: * Toilets
Garage: * Recycling Center with 2 trash cans
Other: * Bar
submitted by Slaughter4Fun to crosstradingroblox [link] [comments]


2023.06.01 16:51 surveycircle_bot Le Made in France dans le luxe

Le Made in France dans le luxe submitted by surveycircle_bot to SurveyCircle_fr [link] [comments]


2023.06.01 16:47 CanYouFindMyPassword Augmentation loyer abusive - conseils légales

Bonjour,
En septembre 2021, pour des raisons que je préfère garder confidentielles, j'ai signé un contrat de location non meublée d'une durée de trois ans avec une propriétaire, d'un montant X, ce qui était avantageux, bien que se situant dans la fourchette moyenne/haute de l'encadrement des loyers à Paris. En septembre 2022, ce montant a été augmenté de 3,3 % conformément à l'IRL.
Fin mars 2023, la propriétaire m'a contacté pour me dire qu'à la fin de notre contrat (qu'elle pensait être en septembre 2023 et non en 2024), elle souhaitait augmenter le loyer. Elle a mentionné que les problèmes liés à l'immeuble n'étaient plus présents et que les autres locataires payaient davantage (bien que je doute de cette affirmation, mais c'est une autre question).
Elle ne m'a pas précisé de quel montant il s'agissait et j'ai répondu que nous pourrions en discuter à l'avenir. Après tout, la fin du contrat est dans un an et demi, il serait donc préférable d'en parler quelques semaines avant les six mois précédant la fin du contrat, moment où elle devrait me donner un préavis (sinon le contrat sera tacitement reconduit pour trois ans aux mêmes conditions).
Je pensais que nous nous étions compris. Cependant, je viens de recevoir l'appel de loyer avec un montant 1,6 fois supérieur à mon loyer actuel.
Tout d'abord, est-il légal d'augmenter le loyer pendant la durée du contrat ? Et peut-il être augmenté à ce point ? Avec le nouveau loyer, nous dépassons largement le plafond de l'encadrement des loyers (60 €/m²)
Avant de l'appeler ou de lui envoyer des e-mails ou lettres AR, j'aimerais obtenir des conseils sur la meilleure façon de me protéger, afin de ne pas avoir à payer cette somme jusqu'à la fin du contrat (de toute façon je n'ai pas les moyens), et ensuite sur la manière de pouvoir garder l'appartement à un loyer conforme à la législation en vigueur (par example en acceptant l'augmentation et en suite passer au CDC).
submitted by CanYouFindMyPassword to conseiljuridique [link] [comments]


2023.06.01 16:45 SchlesingerMindy323 [HIRING] 25 Jobs in FL Hiring Now!

Company Name Title City
Reliance Hotel Group Staff Accountant Daytona Beach
Goodwill Industries - Big Bend, Inc. Retail Manager in Training Panama City Beach
Harmony United Psychiatric Care Psychiatrist - Outpatient Clinic Independent Contractor Altamonte Springs
North American Risk Services Accounts Payable Specialist - Hybrid Altamonte Springs
Elevance Health Prior Authorization Representative Altamonte Springs
Park Square Homes New Home Sales Counselor - Babcock Ranch Community Apollo Beach
InBloom Autism Services Registered Behavior Technician (RBT) Apopka
Town Star CashieSales Associate Apopka
Carter's Ace Hardware of Hunt Club Outside Sales/Accounts Manager Apopka
H&H Recruiting Class A Truck Driver Arcadia
Concierge Care- Jacksonville, FL CNA or HHA-All shifts needed! 4-12 hours Atlantic Beach
Fenix Parts Inc Loader Operator Auburndale
RAC Brands Delivery Specialist Auburndale
Tb Isle Resort Lp Retail Sales Associate Aventura
Hollister Co. Stores Hollister Co. - Key Holder, Aventura Aventura
Orangetheory - Franchise #0316 Sales Associate Aventura
HCA Florida Aventura Hospital Patient Care Technician Aventura
One Hope United Therapist Bartow
Titanium Solar Inspection Technician Bartow
PalletOne Forklift Operator - $14/hr + Bonus Bartow
Healogics, Inc Clinical Nurse Manager (RN) Bartow
Planet Fitness Front Desk Associate Bayonet Point
Aflac Insurance Agent - Training Provided! Bayshore
Complete Home Care Home Health Aides Big Cypress
United Water Restoration Group Entry level Business Development Representative and Assistant Boca Raton
Hey guys, here are some recent job openings in fl. Feel free to comment here or send me a private message if you have any questions, I'm at the community's disposal! If you encounter any problems with any of these job openings please let me know that I will modify the table accordingly. Thanks!
submitted by SchlesingerMindy323 to FLjobs [link] [comments]


2023.06.01 16:44 Airneko_83 Golf It dans la vraie vie/IRL sur un des meilleurs moment du Wanklash

Golf It dans la vraie vie/IRL sur un des meilleurs moment du Wanklash submitted by Airneko_83 to wankil [link] [comments]


2023.06.01 16:44 Let_Go1992 Best Place for Adult Basketball (indoor)?

I’m looking for the best gym/facility for competitive adult basketball. I don’t belong to a gym yet so any place is on the table. Not so much leagues, I rather find regular, weekly sessions.
I’ve heard about sessions at LA fitness but I am curious to find more.
submitted by Let_Go1992 to Austin [link] [comments]


2023.06.01 16:41 surveycircle_bot L'influence de la digitalisation

L'influence de la digitalisation submitted by surveycircle_bot to SurveyCircle_fr [link] [comments]


2023.06.01 16:36 Mecainfo Mecainfo BPS : Le guide ultime pour le diagnostic et la réparation des véhicules .

Mecainfo BPS : Le guide ultime pour le diagnostic et la réparation des véhicules .

https://preview.redd.it/g9fmq9314f3b1.png?width=1280&format=png&auto=webp&s=8ae148025236b41ab2a2343089fc587ea7c56ab5
Les véhicules modernes sont de plus en plus complexes et comportent une multitude de systèmes électroniques et mécaniques qui peuvent tomber en panne.
La réparation de ces pannes peut être difficile, surtout si le mécanicien n’a pas accès aux informations techniques nécessaires pour diagnostiquer et réparer le problème.
C’est quoi un bulletin de panne solutionné ?
Les bulletins de pannes solutionnées sont des documents techniques qui fournissent des informations sur les problèmes courants rencontrés avec un véhicule, les codes défauts ainsi que les solutions recommandées pour résoudre ces problèmes.
La particularité des bulletins de pannes solutionnées Mecainfo :
Les bulletins de pannes solutionnées de Mecainfo sont particulièrement utiles car ils sont spécifiques à chaque modèle de voiture et contiennent des informations détaillées sur les problèmes courants rencontrés avec ce modèle.
Les BPS Mecainfo sont généralement publiés par les fabricants de voitures, les fournisseurs de pièces ou les organisations professionnelles de l’industrie automobile, ces documents sont utilisés par les mécaniciens et les techniciens pour identifier et résoudre les problèmes de manière plus rapide et plus efficace , ils peuvent également être utilisés par les propriétaires de voitures pour comprendre les problèmes potentiels avec leur véhicule et savoir ce qu’il faut rechercher lors de l’entretien régulier.
Les BPS Mecainfo sont également très utiles pour les mécaniciens indépendants ou les ateliers de réparation qui n’ont pas accès aux outils et aux informations techniques des fabricants de voitures.
Ces bulletins peuvent leur fournir les informations nécessaires pour diagnostiquer et résoudre les problèmes de manière efficace et professionnelle , il est important de noter que tous les bulletins de pannes solutionnées de Mecainfo ne sont pas disponibles au grand public.
Avantage BPS Mecainfo :
  • Rapidité : Grâce à l’interface intuitive et aux informations détaillées fournies par le système, les techniciens peuvent identifier et résoudre les problèmes plus rapidement.
  • Efficacité : Mecainfo BPS est conçu pour aider les techniciens à effectuer des réparations de manière plus efficace, ce qui signifie moins de temps d’arrêt pour les clients et une satisfaction accrue.
  • Commodité : Avec une base de données complète et des informations détaillées disponibles en quelques clics, Mecainfo BPS est un outil pratique et facile à utiliser.
  • Fiabilité : Mecainfo BPS est constamment mis à jour avec les dernières informations et les dernières procédures de diagnostic et de réparation, garantissant ainsi une fiabilité à long terme.
    En conclusion , les bulletins de pannes solutionnées de Mecainfo sont un outil essentiel pour la réparation des véhicules modernes , Ils fournissent des informations détaillées sur les problèmes courants rencontrés avec chaque modèle de voiture et les solutions recommandées pour résoudre ces problèmes
Les mécaniciens et les techniciens peuvent les utiliser pour diagnostiquer et réparer les voitures plus rapidement et plus efficacement, de leur part les propriétaires de voitures peuvent les utiliser pour comprendre les problèmes potentiels avec leur véhicule.
submitted by Mecainfo to u/Mecainfo [link] [comments]


2023.06.01 16:32 -_atok_- experiencias reales con el tuetue

Conversando con mi pareja me contaba que cuando ella trabajaba atendiendo en una Galería tuvo que buscar reemplazo para su compañero de trabajo, mientras éste se iba de viaje al Sur. Cuando volvió llegó contando que un día estaban basilando y paso el famoso pájaro y por wear nomas con el mito le dijeron q pasara . La cosa es que al otro día llego un viejo pa la kaga con baston a tocar la puerta y cuando le preguntaron a que venía el respondido: "pero si ustedes me invitaron a tomar el te ayer, ¿Que no se acuerdan?" Lo dejaron pasar, cuenta que hablaron un rato así como de cualquier wea, se tomaron unos mates, comieron pansito y al rato el viejito se fué. Ellos quedaron pa la kaga. Que experiencias tienen ustedes con el tuetue o algo del estilo? Ideal si son experiencias personales, pero igual sirven las historias de terceros
submitted by -_atok_- to chile [link] [comments]


2023.06.01 16:31 bcnina Erreur d'accent sur mon nom de famille (acte de naissance)

Bonjour à tous!
Je vais la faire courte: j'ai un nom de famille du style Nevès, sauf qu'il y a quelques années on s'est rendu compte avec mon père que c'est officiellement orthographié Nevés. Ça peut paraître bête mais le nom ne se prononce pas comme ça et surtout, le nom de mon grand-père paternel, dont j'étais très proche, est bien orthographié Nevès. C'est au niveau de l'acte de naissance de mon père que l'erreur a été commise. J'aimerais rectifier cela, mon problème c'est que sur internet je trouve deux infos: contacter la mairie de ma ville de naissance, ou contacter le procureur du tribunal de grande instance de mon lieu de naissance. En savez-vous plus? P.S.: je sais que mon père doit d'abord faire la démarche pour que moi-même je puisse la faire.
Merci à tous et à toutes d'avance!
submitted by bcnina to conseiljuridique [link] [comments]