Seamstresses near me

Just asking this question out of curiosity. I’m nearing 1000 hours on the game, and for me, Cupid’s kit is so boring to use. I tried him out again on assault the other day and his kit just felt so lame to all of the other gods. Maybe it’s just me, I’m not saying he’s bad, just boring.

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Thanks for watching!

I'm hoping someone financially savvy can help to guide me in the right direction. First, here's my spouse (33F) and I's (34M) financial background:

• $205k income + $85k income from spouse ($14850/month take home after taxes, health insurance, current retirement contribution)
• Personal loan - $1k/month ($3k left at 5.0%, 3 months left on loan. Used to replace driveway before last winter)
• Student loans - $270/month ($21k left at 4.5%, 8 years left on loan)
• Rent + utilities - $3300/month ($440k left at 3.25%, 30 year loan)
• Daycare - $1100/month for a 4 year old
• College savings - $600/month
• Emergency funds - $8k (I had to nearly drain this at tax season due to my extra withholdings not being high enough, but that's fixed now. I'm currently adding 1k per month to this.)
• Current 401k/403b contribution for my wife and I - both at 4% with 2% employer matching
• Own both cars, one is getting old
• My work provides a pension of about 50% income replacement at retirement
• Additional income has been put towards house renovations and furnishing, which is nearly completed

I just started working as a medical professional, so this was my first year at full income. We bought a house after right after I accepted my job and put 20% down. We knew the house had an old roof when we bought it and ended up getting some water damage after a wet winter this year. Insurance is covering the interior damage repair, but I believe it's time to fix the roof before this becomes a recurring problem. I've gotten a couple estimates for the roof replacement, and it looks like it will be upwards of $50k for asphalt and $80k for steel.
I'm getting a 10% pay bump soon. My plan was to dump the new income into savings and max out my 403b, but given the urgency of the roof issue, should I try to pay off a HELOC/loan as fast as possible? I've shopped around and the best HELOC I've seen so far was at 7.5% for a $80k loan. It doesn't seem like my 403b gains would beat 7.5% but I also feel the need to save more after being in training for so long. I could balance the two out and squeeze my remaining budget more?
I appreciate any advice given.

I am currently in the market for a performance SUV and couldn't help but notice that 2017 and 2018 AMG GLE 43's are for sale all over near me for seemingly reasonable prices (around 35k with 50,000 miles). I have owned older series BMWs for the last few years (E46's) and am thinking about test driving/making the switch to MB.
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My question, coming from someone who knows little about MB and AMG, is how reliable are these things and what are the most common issues? E46 BMWs have every problem under the sun and I am used to dealing with this, but would like something that isn't going to cost and arm and a leg in mechanic bills/parts every year. A car that has depreciated almost 50% in 5 years slightly scares me but maybe I am being unreasonable. Anybody have experience owning or working on these? Are they good for 150k-200k with regular maintenance?

Hey all, I was just hoping for some outside perspectives on what to do to help.
Tl;dr I want to help restore at least some of his confidence after all the hits he has taken in any way I can but I keep hitting walls.
So in 2022, my bf lost his father very very suddenly to covid. In the shock of it all, he took a month off work to mourn and recover as best he could. When he came back, he learned the company had hired on externally for a role he had been actively vying for. Over the course of the year, the people he enjoyed working with on his team left the company due to poor management, and no similar roles have manifested within the company that he could apply for. Management hired on a new supervisor for his team, who subsequently gutted WFH and sick policies to the ire of the department. It's a mess.
In addition, my bf has been fielding familial drama over the estate, none of which he can do in-person because we live several states over. It's been a massive mental toll on him overall, and I've been doing what I can to help ease that, whether it be financially or as much emotionally as I can muster.
He's very passionate about his work but his current position devalues him so heavily that he comes home a shambling corpse every day. He's also extremely talented, charismatic, and hardworking, so I'm convinced he'd kill it in a role he is more interested in working in. So, I've been handling the more boring or intimidating stuff of redesigning his resume and cover letter template, as well as searching for roles that suit him. I have had approval from him to do this (with the caveat that I MUST read through every position I send him so that he matches it exactly - so he doesn't get his hopes up high only to see they want a more senior person or something). I have so far sent him several roles that I think he's well suited for, and he has reacted so negatively towards that it has literally ruined his day on several occasions - entirely because he lacks self-worth. I sent him a role last week that he planned to apply for after the long weekend, and he called me at work nearing a breakdown over whether on not he should apply, calling himself a loser. I'm tormented by all of this, and have told him strongly before that I believe in him and that he needs to be kinder to himself but he counters me with "I don't believe that, that's not true."
I'm also a sympathetic crier, I can't help this. It drives him nuts, it makes him feel like I'm making all his trauma or any issue he has about me. I'm not, I try so hard not to be emotional when he breaks down so that I can be his rock. What can I do to help his confidence?
It bears mentioning that he's closed off completely to therapy as a "southern man". Obviously I think that's horseshit, since he's hurting so bad, but you can't force someone to do that without them being the slightest bit willing. I just don't know how to help. I take on chores to reduce stress, or I try to be a shoulder to cry on but fail miserably there, it feels like. What can I do?
Sorry to unload all this. I just need some advice here. Appreciate it.

Hello! First time building a wheelset and I've determined that the easiest/most cost effective move is to get some custom cut spokes (the other places near me are charging more for uncut blanks).
I wanted to know how I should round the lengths of these spokes since they all have decimal points (272.4, 273.3, 273.5, 273.4). I'll also post the images of the calculator in case there are some glaring errors I'm missing.
I've confirmed the ERD of the Voyager rims and I've attempted to confirm the hub dimensions. The Hub numbers look accurate but it's never 100% because my plastic calipers aren't the best.
Images of the calculator: https://imgur.com/a/o8sjuNJ
Thanks!

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Im about to pay off my current vehicle, 2016 jeep renegade and im itching to get rid of it. I’ve gotten a lot of feedback of “no car payment is better” but i honestly hate my current car. its been a headache and I want something more updated.
my current situation is carmax is offering 13k for my jeep. which is a fair amount. I was hopping to put that money down for a nicer SUV like the Volvo XC40. I found one near me 2020, for about $33K with about 26K miles on it. ive heard mixed reviews about it. im worried im “blinded” because i want a different vehicle so much. any advice if this a good vehicle? for reference im in my late twenties, no kids, or large pets. I commute about 10 miles to work everyday.

hi, guys! we're at reserve rn in ortigas (near sitel) baka anyone wants to join heheje hit me up! let us know lang if u're near :))))

I’m wondering if anyone else has had a cleaning to prep for the permanent retainer (so you’re teeth are clean before bonding).
I’m nearing the end of my treatment (yay!). They have me scheduled in to get my permanent retainer bonded in about a month, and I would hate for them to bond to dirty teeth for life lol.

This is not a thread about what you think happened at the end of The Sopranos. This is about when you realized that Tony was killed. If this talk upsets you, the point to remember is, you gotta wait for that.
I watched The Sopranos as it aired, week by week. Loved it, of course. Approaching the last batch of episodes, there was a fever pitch about what Tony's fate would ultimately be. Like most fans, I was expectant of seeing Tony's fate sealed without any question, and when it cut to black, I was confused and a bit angry.
On my first watch, I did not think Tony was killed. I was, in fact, sure Tony lived. To me, the point of the ending was that no matter what, Tony would have to be looking over his shoulder, even in those best moments with his family. How wrong I was.
In 2011, a fellow superfan friend of mine and I did our first re-watch. He was absolutely positive Tony was killed. At this time, the ending was universally reviled (another great idea for a post- just exactly when did we decide that the ending is perfect?) due to its supposed ambiguity. However, there were dozens of youtube posts putting all the evidence together. I watched a few, but I wasnt convinced. I needed to see for myself.
In my re-watch, I closely watched every episode, but especially 6B. All the clues that we endlessly examine in this subreddit were stark as day to me. In fact, I remember the moment it really hit me: I was walking down the street with my aforementioned friend, in NYC. Getting pizza from Lombardi's (highly reccomend!). We were talking about it all, putting the pieces together.
My friend was telling me- with absolute certainty- Tony died. I was actually prepping to watch the final episode, when it hit me: I didnt need to even see Made In America, to know. Tony was killed. It washed over me, slowly. It was an absolutely gutting moment. I nearly wept there on the street in mid-town Manhattan! It felt awful. In that moment, I felt slightly betrayed by the final episode, that I didnt see it. But I also knew, that it was all there. I was devastated for Meado, Carm and even fuckin AJ. Nothing- not before or since- no work of fiction has ever had that effect on me. Few things in my entire life have, really.
Maybe you watched it as it aired and knew. Maybe you read about it online and it was spoiled. So, when did you realize?

My family of four stayed at the Conrad which is really close to Akumal for 6 days and then one night in Cancun before we left.
We rented a car from easyway which was no problem at all except I am still waiting to get the deposit back. I was really paranoid about being pulled over after reading some posts on here but we never had an issue. Renting a car was nice, but driving into Tulum was kind of a nightmare with the car. Parking was extremely hard to find and the cops at the beginning of town really made me nervous. The other drivers in Mexico are really aggressive so you have to pay close attention to avoid accidents.
The resort we stayed at was beautiful and the seaweed really wasn’t an issue until a storm came in on one of our last nights and then we could really see what everyone was talking about. There was tons of seaweed floating and the water looked brown instead of the pretty blue that we saw all the days before. We did have an issue at checkin where our room wasn’t ready at 6pm which was extremely frustrating considering we had been traveling since 3am that morning and we were wearing sweatpants and tennis shoes. We also brought a 12 pack of beer to the resort and the staff misplaced it. I had to ask about it and then they figured out where it was and brought it to our room. Our problems were resolved with a $100 credit to our bill. The restaurants and alcohol on our resort were extremely expensive. Luckily the 2 adults got free breakfast every day and we mostly went off the resort to stock up on booze and snacks and sometimes ate a late lunch in town.
We visited Akumal and I loved it much more than Tulum. It was much less stressful to park and we took the snorkel tour with the turtles and the beach was nice there.
We also went to casa tortugas cenotes which was a really great experience just make sure you bring a waterproof cellphone case and cash rather than card.
On our way back to Cancun we stopped at playa del Carmen which was really beautiful and had tons of shopping. Lots of people thought we were Canadian and we constantly trying to pull us into their shops placing necklaces on my daughters and pressuring us to buy shit we didn’t want. We ended up avoiding 5th avenue on the walk back to our car so we wouldn’t get hassled.
Cancun was actually really awesome because everything was so convenient. ATMs were easy to find and the hotel we stayed at was walking distance from all the cool stuff.
The cons:
Not following advice on how to convert money was super annoying. We found ourselves searching for a working atm multiple times and we were paranoid about using the random ones in Tulum. Our hotel had two machines but the pesos machine was out of order and the usd machine charged us nearly $30 to take out $200. I got ripped off $20 at a money exchange in playa del Carmen where the lady said I gave her $20 less than I did and then when I called her out she said “no ingles” I realized I shouldn’t have tried to convert as much money as I did and that would have helped in that scenario.
Also got ripped off at the gas station. I gave the guy a $20 and turned around and he had $1 in his hand instead. At the time I didn’t realize what had happened so I didn’t know until we got back to the hotel and I read the post on here and realized that’s a common scam.
In Cancun we were set on eating tacos and we found this little taco shop that we had to go get money out for. We came back and sat down and started to order and the lady told us all the prices on the menu were actually 20 pesos more than what was listed. It was a slap in the face but we paid it anyway.
And the last downside is that because we did eat off the resort a few times, my husband and I are suffering from diarrhea still.
Overall we had a great time but it does feel shitty being taken advantage of because I’m a white tourist. I want to support these Mexican vendors but found myself sticking to shops where prices are listed to avoid being haggled and ripped off. Oh an we never had any moment where we didn’t feel safe.

It’s such a visceral feeling.
I have a coworker that I positively cannot stand. She reminds me too much of my parents, but somehow even worse. Walks around with a permanent frown, talks like everything’s just the biggest inconvenience to her specifically. It’s impossible to have a conversation with her and not feel like absolute waste of space afterwards, because if she isn’t yelling about something she simply says ok to anything you say or just checks out. Complete disinterest for others leeks out of her, yet she monopolizes every “conversation” she can get near, talking only about herself like it’s the most interesting thing in the world. Needless to say, we’ve never had a good relationship, even the times she’s tried to be “nice” to me (after sh*tting on me for a few years) because it didn’t take long for me to absolutely hate her guts. Even her smile is creepy and the rare good mood can turn sour in a matter of seconds without warning. I have no idea how anyone else tolerates her at all.
But today I’ve found a new feeling on top of it all: disgust. And the interesting thing is, it showed up while she was being somewhat vulnerable. She got emotional (choked up with tears which quickly went away btw) over something not even personal to her and the only thing I felt was deep, deep disgust. I wanted to just curl my lip and tell her that she doesn’t get to act all mushy and sad while making life hell for everyone around her, to just stop it and get over herself. To just shut up and leave, go cry where her feelings can’t stick to anyone like poisoned tar.
My mother was the same. Anything she felt was like radiation, it clung to me even from a distance and because she couldn’t deal with it, everyone else had to. And I felt the same disgust for her every time she showed vulnerability, no matter the cause. I don’t feel this with others, people I respect and care for can show me whatever and it’s fine, I welcome it, encourage it. But people who are unsafe and abusive do not get to be small and soft in my world, maybe because I have to be hard to even be near them, against all that I normally stand for and it feels unfair, almost like they’re rubbing it in my face. “Boohoo, look at me, I have feelings too, now cater to me even more!”.
In a way, maybe it’s good. Disgust is natural, it makes you avoid instead of seeking what you shouldn’t want anyway. I can sometimes still feel myself just really needing to connect with her, the coworker, even if I wish she’d just disappear one day and I never have to deal with her again. Maybe this will finally make me not let her live in my head so much, all that negativity cracking my calm, uninvited. But man, that disgust really digs deep.

This might be a dumb question but I want to know of any traveling hacks that y'all might have when you first got started on your digital nomad journey? I'm fully remote and I want to start traveling while working, and I think I'm going to start with short 4-5 day trips in nearby states to get comfortable with just traveling first (I've barely traveled in my life). I live in the USA on the east coast, and I want to start by taking short trips around this coats, any recommendations for nice areas near me? Thank you!

I'm a 23M and have been contemplating whether or not I want to get married in the future. Don't get me wrong I like the concept of being in love and having a partner to share my life with, but the data on divorce is scary. They say nearly 50% of marriages end in divorce and nearly 80% of the time its initiated by women - not to mention family law severely favors women in most divorces. If I ever get married I don't ever plan on divorcing my wife regardless of most issues that may come aside from infidelity, but how can I be sure she will do the same? She may be madly in love with me at the beginning and our relationship could start off amazing, but who is to say what 10+ years of life could do to a person? Considering this, couples who have been married 10+ years what has been marriage like for you? Do you still have that spark for one another? Was it all what its cracked up to be?

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 [R-word censored by jobs] 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.

(Wisconsin) I signed a lease with my brother for an apartment last May 2022. I was working with my physician getting the landlord an ESA letter that took nearly six weeks because the landlord kept saying she never received it though the physician was adamant every time that she sent it over. Eventually a month-and-a-half into living there and paying a $300 refundable pet desposit and 2 months' pet rent, the lease was amended to waive the pet rent. The $300 deposit was still on there and was not refunded at that time. I have now recently moved out and my brother is solely on a new lease that is all his. When I provided a forwarding address to the landlord for the $300 she said she had to talk to the property supervisor because it typically gets grandfathered into the roommate's new lease. End result was she said I could not have it back, leaving my brother on the hook for my $300 that I should have gotten back in July 2022 with evidence of the ESA. I have now called the property company directly and left a message with the supervisor (same one landlord said she had to talk to) and demanded the $300 returned to me as he is an ESA and it should have been refunded last year, but I didn't really care to ask at the time (I wasn't desperate to have the money back - it was okay until I moved out). And now I'm out. Frankly there are two reasons I should be owed this deposit I feel. Do I have a legal recourse?

I realize that the battlepass, bonus pass, and collab quests already offer a lot of rewards, but why don’t completing all milestones, Trials or Weekly quests have their own “feats of strength” reward or something. I feel as if it’s a missed opportunity.
While I know they all grant various forms of XP rewards, I hit level 200 near Week 10 and since there’s no real motivating factor to complete them outside of boredom waiting for the next season.
Maybe it’s just me and I no life this game, but I can’t help but feel there would be so much more satisfaction if there were more to work towards, like a final capstone. They don’t even need to be crazy, ideas I’ve had include special wallpapers, a season trophy emote, a pickaxe.
Let me know what you think or what cool rewards you’d like to see for completion!

hi I'm turning 27 in a few days and I've been late and failing the majority of my life. I've repeated this year for the fourth time in uni and I was diagnosed with major depression and low processing speed. my psychiatrist put me on adhd meds three weeks ago and I've been doing things so easily and going to appointments at 8am on time. I was given an extension to submit my assignments but even with the work I've done it feels like there literally isn't any progress. I tried to put time blocks for each assignment but id find myself nowhere near done with one and continue doing it and I get stuck for hours. I dont know what to do I know I sound very entitled and I wish I was on adhd meds 200 years ago because I didn't think they'd actually work like this. I literally cry every time I think about it but I try not to think about it until im done with finals. I dont think my assignments will be accepted at this point but they hold a big percentage of the total grade and I really need to submit them because ive been on this cycle forever. submitting them would at least give me the sense of accomplishment I've been trying to feel for years. I find myself trying to perfect every question and I dont know how to do them fast. I feel so slow and I am so frustrated I cant afford to fail this year I will be kicked out of uni and im so frustrated with myself for not being on adhd meds years ago. I feel like that would've literally changed my life but I will not be thinking about that right now (had to mention it because its insane and makes me feel ill in my stomach). how do I finish 12 assignments in 12 hours. most of them are labs and it takes me forever because I have this need to listen to the recordings of each one and write every single thing down and then start doing it how do I approach this and submit pls. im half way done with most of them I know I feel so entitled and I am so grateful for all the chances I've been provided it just makes sick to my stomach thinking of how my life would've been if I was on the meds earlier - finally on adhd meds but its still taking me forever to have tangible progress even if im focused and every assignment have been due even with the extended time what do I do how do I finish them quick and still be efficient please advice thank you

Hi, I'm writing in on one of the most petty conflicts i've been involved in. So my (20 F)s boyfriend (20 M) had a birthday party a week ago. The theme was ugly t-shirts. Most people turned up with really stupid shirts and it was a lot of fun seeing all of the shirts that had been stuffed deeply in to everyones closets that hadn't seen daylight for years. Some honorable mentions were "keep calm and keep flossing", "I shaved my balls for this?" and of course all of the emoji shirts that were trending in 2014.
So some backstory to my friends shirt: when we graduated highschool last year theres a tradition to where you sort of shower each other in beer. To not ruin everyones nice clothes (mainly suits and white dresses...) we as a class went to buy everyone a plain white tee which we then decorated with spray paint. The beershowers were in full flow and everyone STANK. Might be good to mention that we live in Europe and where we are the legal drinking age is 18. After graduation most of the class either just threw the shirts away or lost them during the corse of the graduation party.
So back to my bfs birthday. My friend, let's call her Jenny, wore her graduation shirt as her ugly shirt. We used to be really close in HS, but now we meet up when we're in bigger groups maybe once every 3 months. After most people had left i started cleaning up the kitchen so there wouldn't be a pile of shit to take care of when we woke up the next day. As I reach the sink I see this shirt blocking the drain and the sink being filled with god knows what. My guess is that it was a nice mix of vodka, beer, cake and nicotine pouches. Me, being the great girlfriend that i am, took on this mess and lifted the shirt up with a fork and threw it straight in the bin to let everything flow down the drain. There were about 10 bin bags for us to take out the next day after everything was rinsed out.
So the day after the party i get a text from Jenny saying that she thinks she forgot her shirt and wonders whether i had found it. I said yes and that i was sorry but i threw it away. I honestly didn't think she would've wanted it back in the state it was in. She then proceeded to call me to ask if i was kidding and when i repeated that no, i wasn't kidding and that i was sorry she hung up on me. A couple of minuets later her friend called me from Jennys phone and asked if we had thrown out all of the bin bags and where we had thrown them. In the background i could hear Jenny crying. I told her where that bag might have ended up but again said where i found it and what state it was in. She said that i was stupid for thinking that it mattered and that you could just have washed it and it'd be fine. I don't think they would've found it even if they looked, since there were a bunch of us staying to clean and people threw stuff in different bins.
Honestly i'm not quite sure what i should've done otherwise. The party was at my bf's parents house which would've meant i would have to take the stinky shirt home with me until Jenny would have picked it up and tbh i didn't want that thing near me even with a 10 foot pole...
Another thing to note is that many people left stuff behind and we brought those things home with us incase anyone would call to pick them up, but this shirt was beyond saving in my eyes. Now neither Jenny or her friend are talking to me which makes me feel like the AH, but i also feel like there wasn't much else for me to do.