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Sidereal Astrology

2016.10.21 00:20 Sidereal Astrology

This is a place to discuss, learn, and read astrology charts using the Sidereal Zodiac.
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2023.06.01 17:29 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 iQuit [link] [comments]

2023.06.01 17:26 GNVT Laptop for work and casual gaming, ~900€, list of devices on sale at the bottom

LAPTOP QUESTIONNAIRE
I'll be transporting the laptop daily, so I need to fit my backpacks, which means 16'' max, although my preference is 14
Battery life is a nice to have, but I'd be looking for 7+ hours
Audio and Image editing (video editing might be needed, so I'd have to have that in Mind), text editing, very heavy browsing and remote accessing a desktop PC, casual gaming
You can find the list of laptops here: https://www.worten.pt/informatica-e-acessorios/computadores/computadores-portateis?seller_name=Worten&lf=seller_name
I've been mostly looking at 16Gb RAM laptops. Is there anything here I should absolutely be going for?
I know IdeaPad gaming 3 would be a good choice, but do those specs outweigh everything else?
submitted by GNVT to SuggestALaptop [link] [comments]

2023.06.01 17:23 u2jrmw Help me choose my next car

I currently have a 2018 VW Golf Alltrack SEL which I have been really happy with. My kids (11, 12) are starting to feel a little cramped in the back seat. I am looking specifically for a new car.
I work from home and drive around my town mostly. If we take longer trips we take the Kia Carnival.
I have traditionally bought Audi sedans (A4/A6) but as I don't drive much I wanted to buy a cheaper car, also the nearest Audi dealer is over an hour away which made warranty work annoying. I started looking at sedans but I am open to crossovers/small suvs.
I have a bit of a lead foot and even though the Alltrack doesn't have a lot of power it does have a pretty sporty drive to it which I like. I want to make sure that my next vehicle matches that performance at a minimum. I also have a good size dog who will be in and out of the back seat a lot. I live in a semi-rural area and I do drive on gravel roads, but nothing super off-road. Also it snows here a lot.
I like the blacked out rims, no chrome kind of look either in white or black.
Must haves:Panoramic SunroofStop/Go Cruise ControlAWDAll the common safety features (front/rear detect, lane assist, etc.)Heated front seatsAt least dual climateRain sensing wipersAuto high beam
submitted by u2jrmw to whatcarshouldIbuy [link] [comments]

2023.06.01 17:22 perappsvenicali Musikkology

"Tim McGraw" Hint: blond guitarist with yellow jacket and red shorts on occasions
He said the way my blue eyes shined
How are her eyes? Needing sleep? So worried for her, she needs to eat more warm food. When she went to Vegas she was panhandling with song and she got $21 or so with her mom after throwing trash on the fountain like Detti soaped the fountain with a bar and got quickly bailed, and after the first girl scolded the security guard after the littering event. But what she earned with her mom that night was for 1 buffet that night. Not for breakfast. How is her mom? How is her makeup supply? She smeared her guitar with kohl from her tears?
Put those Georgia stars to shame that night
What do you mean? No more singers or celebs from Georgia could come to Nashville then/anymore? Or they were blinded by the LED light? Or the constellations put on a veil?
I said, "That's a lie"
Do you really have blue eyes? Or sunflowers are coming? You uplifted the homeowners of Georgia/ I heard real estate was quite affordable there. But your penthouse is $15K a month - does that include Lisa's 1800GOTJUNK services?
Just a boy in a Chevy truck
How old? Legal to drive? Tall enough to drive that truck? No limb fractures? Eye health OK? Is he wearing his mascot costume, eg Banana SLUG? Sun Devil? Blue Devil? Cardinal?
That had a tendency of gettin' stuck
How? Elmer's glue? Gorilla glue? Uhu?
On back roads at night
Oh, did you have special car lights on like according to the DMV book? And where did the back roads lead to - the stones?
And I was right there beside him all summer long
Why do you expect me to be with my date 24 hours all summer long? How can one date practice swimming in the pool when I am singing a duet with Alicia Keys or Beyonce on my phone in the gym nearby? How can another date earn money for us by Uber Eats while I'm at the office for Uber? How can a third date play tennis while I bargain with the sports store salesman about getting Penn balls vs Onix balls? How can a fourth date record his song in the studio while I coordinate the concert venue? How can fifth date comfort a downcast kid - not her own - with a Happy Birthday song while the peer circle arrange the audiovisual equipment on stage called Rhino Co.?
And then the time we woke up to find that summer gone
"When September Ends" was a cool song? Are you Sleeping Beauty? Who fought the dragon and the thicket for you? Who woke up the castle crew for you? Did you eat pufish? Who almost found a cliffhanger for you? So... what are you going to do in the Fall (Sem.)?
But when you think Tim McGraw
So you had his EP like Goodbye, Norma Jean single in CD? Cool. On Autoloop? What do you like about his songs?
I hope you think my favorite song
Which one? What do you love about it?
The one we danced to all night long
How many hours of dancing? How many calories burned? Was it like with Ed Sheeran for Perfect? What did you wear? What did he wear? Where did you dance? How many stars were in the sky that night? What styles of dancing did you do? How was "Loki" and "...Wonderland strummer"?
The moon like a spotlight on the lake
Cool poetry. Who do you think is worthy of performing on stage? Of having the spotlight? By the way, which lake were you talking about? Do you want to get an MFA degree and upon the conferral, you can write/perform for Equine Therapy Ranches where kids with sadness may go?
When you think happiness
Do you like Gretchen Rubin's work? Do you like Pharell's song, which is on Wii? What do you think of the emoticon deodorant?
I hope you think that little black dress
Do you know Jomaire Studio's sister in a little black dress and black stilettos for weddings? What do you think about Meghan Markle in a little black dress at a baseball game? I liked the white belt a lot.
Think of my head on your chest
Got the ALS challenge? How long did you have to wait for it? I thank Coleman too for supporting the neighborhood around Galleria, which had a cafe and their version of Sparkletts.
And my old faded blue jeans
Can anyone help her get Wrangler jeans? Or Rock Republic trousers? Or jeggings eg from the pharmacy? Or Old Navy blue denims?
When you think Tim McGraw
How often do you think of his name/face? Why? Do you pray for him?
I hope you think of me
Do you like Phantom of the Opera? What do you think if her dress? What if there was a modern version for Jabbawockeesz?
September saw a month of tears
What kind of tears? Was it because of first day of school again?
And thankin' God that you weren't here
Oh, what were the advantages of him not being "there"?
To see me like that
Were you wearing makeup in September - and what brands if so? Did you lose much weight in the summer(s)?
But in a box beneath my bed
Is it from ULine? Was the bed from Ikea or from Sleep Number?
Is a letter that you never read
I remember I had letters foregarding different people, like one of the top human/child traffickers of China and one on a cover for a football player and some for a farmer and some for a colleague and I regret one which was like under hypnosis (I praised his enumeration of "Crayola") - which I sent to someone whom I wanted to say goodbye and I found him as a storekeeper who shooed me away, as a guy who hung around the doorway of my bedroom at 3 am or so, as a guy wanting to know how to get a Peruvian passport, as a guy who bragged abou eating cat dumpling, maybe trying to gain 9 lives (is that the canned cat food?).
From three summers back
Oh you met him at around university? Thanks for your loyalty.
It's hard not to find it all a little bittersweet
You like Dove dark chocolate like fortune cookies? The Ghirardelli dark cocoa squares? The dark chocolate bars by the checkouts of dollar stores? The dark chocolate at the airports? Do you like black coffee? Like Colombian coffee? Do you like Whitney Houston's "I Will Always Love You"?
And lookin' back on all of that, it's nice to believe
How often and how long do you go into nostalgia? Did you do Throwback Thursday posts?
When you think Tim McGraw
What do you share about Tim McGraw?
I hope you think my favorite song
What is your favorite song, if it's okay to ask?
The one we danced to all night long
Was it a country song? Fast? Duet? With banjos or fiddles? Any props when you danced?
The moon like a spotlight on the lake
What was the phase of the moon then?
When you think happiness
What three things minimum would you do today to be happy?
I hope you think that little black dress
How is your weight (I am concerned with your photos, and you look like a politician in a Christmas green dress in front of a mic, with empty row before her)? When did you buy that little black dress (the song's topic) for yourself? Waist size? Do you think Lululemon or Walgreens leggings would go well with it, like a ballerina?
Think of my head on your chest
Did you have to sanitize the Coleman? What was in it?
And my old faded blue jeans
What brand? When did you buy it? Was it fashionably torn?
When you think Tim McGraw
Someone said he has an MBA - would you be inspired to get an MBA degree as well?
I hope you think of me
What are your three hopes before the weekend? And when someone remembers you, what are the top three qualities of yours that people can publish/televise/discuss/promote action about you?
And I'm back for the first time since then
Where did you return? How?
I'm standin' on your street
What have you been wearing on that street? How long/what time have you been standing there?
And there's a letter left on your doorstep
Can you summarize the letter in a Tweet? What's the color of the envelope? Does it need the HMat?
And the first thing that you'll read is:
What is the first thing that you think of every morning? And every sunset?
"When you think Tim McGraw I hope you think my favorite song Someday you'll turn your radio on
What is your favorite radio show and your favorite radio channel? Your favorite song on the radio? Who is your favorite DJ? I hope it takes you back to that place"
What place? How does it look like?
When you think happiness I hope you think that little black dress Think of my head on your chest And my old faded blue jeans When you think Tim McGraw I hope you think of me
Oh, think of me Mmmm
He said the way my blue eyes shined Put those Georgia stars to shame that night I said, "That's a lie"
Whom do you accuse to be lying?
submitted by perappsvenicali to u/perappsvenicali [link] [comments]

2023.06.01 17:20 DillonFromSomewhere Restaurant 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 restaurant [link] [comments]

2023.06.01 17:18 WiseDuck Bed tramming is possible, but I damn near broke the machine attempting it. Be careful!

I do not recommend this at all, honestly. I have no idea how to get this spring back in place, but here goes:
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First of all, youll have to check your bed level mesh to see which corners to focus on and how much to move these. Connect the machine to your home network, then go here: http://[your-ip-address]/#/prepare
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You could also run the first layer print thats on the machine and observe how the leadscrews move as the print head moves across the surface.
Method 1: So the procedure for tramming the bed is about as tedious as you'd expect. Remove the feet, remove the bottom cover, inside you'll find the belts that drive the three lead screws. In the middle you'll find the belt tensioner and a spring. Remove the spring, undo the two screws on the belt tensioner and the belt comes loose. Now you can adjust each leadscrew individually. I used a simple tape measure to make sure each corner was the same distance from the plastic bottom. I managed to go from 1.63mm to 1.12mm at the worst corner after my first attempt. You have to re-assemble everything and run the bed-leveling again, then check it via your computer at: http://[your-ip-address]/#/prepare
Here's where things almost got really bad for me.... I first tried to loosen the set screws on the sprocket at the worst corner, I figured I would loosen this and simply turn the leadscrewn separetely by hand, then tighten the set-screws again. Well, even with the screws loose the fit is very tight and it was impossible to turn the screw by hand... Annnnd I forgot to tighten the set screws completely again, turns out when the sprocket turns, if the set screws aren't all the way in, they get caught on something near the sprocket and this caused that particular corner to bind up. So one lead screw stopped spinning while the other two happily carried on. Thankfully, the rear leadscrew bed mount point is plastic and has some give. But I was dangerously close to snapping this part off...
Method 2: which is possibly an easier one that requires no spring removal.. Is to pull on the belt in such a way that you can turn a leadscrew by making the belt skip a tooth. Do this enough times for each corner and you may be able to level the bed somewhat.
Method 3... Just thinking out loud here, but would adding spacers to the legs between the bed and load cells maybe work too?
All of this is very crude and I suspect we will never get a perfectly level bed and will have to rely on the automatic bed leveling to do its thing.
submitted by WiseDuck to crealityk1 [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 17:13 TheSmogmonsterZX Galactic Social Dynamic: Phoenix Forge (GSD #97)

Galactic Social Dynamic: Phoenix Forge (GSD #97)
////Alliance Headquarters, 12 hours later////
The Grand Ambassadorial Conclave was alive with movement and rumor. Some smiles were had towards the recent announcement of Emma and Rillke having a bonding ceremony, but most were focused on the recent attacks from the Scareek.
The last news had been of the destruction of Turyaj Battle-Vessel Solar Destiny. It was lost and many life pods were taken, including Cantang Fruft. The news through those familiar with him into a mixture of rage, sorrow and terror. Emma and Rillke were mostly in shock.
That was when the forms entered. Three mechanical forms similar in size to the Captain and one much shorter form. The Captain was accompanying them. The Conclave stared in awe at four newly reborn Forge.
"They did it!" Thanal Drug, the new Grrt Ambassador shouted. "The crazy bastards, they actually did it!"
"Ambassador Drug, please contain yourself, and let them speak." Ambassador Yi said from the podium. "Please, honored Founders, what is happening?"
-The Forge are being rebuilt.- One of the newer Forge said in a very stilted mechanical voice. -Humanity and their children, the Intelligences are assisting us on our creator's homeworld.-
Another Forge stepped forward. "We must rebuild our network before we can properly rejoin the Alliance. To this end we will be quarantining the old homeworld so that we can focus on our construction and reconstruction efforts. Forgive us though, it has been too long since your people have interacted with us beyond Captain Bulwark. I am Emissary 3498TY." The Emissary bowed.
-Strategy Node 6669.- The first Forge added.
"I am The Caretaker." The small Forge said.
The last Forge was mostly silent, but gave its designation. "Civil Constructor 0001A."
Murmurs ran through the gathered ambassadors.
The Captain spoke. "As of now I must submit a formal leave request from my position as Captain of the Galactic Social Dynamic. My formal recommendation is for Executive Officer Shendt to take my place."
Yi smiled, "leave granted and recommendations considered."
The Turyaj ambassador stood, "And in the future can we count on you personally waging war against the Scareek?"
The Captain was stock still in a way only a machine could exemplify, and yet it radiated pure malice. "I have had few friends in my long millenias of existence. The enemy has taken one, and for that I will see the species burn."
The ambassadors were silent and staring in shock. They had never truly experienced the Forge displaying emotions and it was the first reminder of how truly unique the Forge were, so long ago.
Business then continued with the Forge making their way into the hall. Slowly though, discussions died down and lunch was called for. Emma took the opportunity to get to her office. To her surprise the Forge were waiting outside.
"Congratulations Ambassador." Caretaker said as her small frame offered a hand to shake.
"Thank you Caretaker." Emma smiled and nodded as she watched the Captain, he still radiated the same feeling of Malice.
"Ignored our friend for the moment." Emissary said with a slightly mechanical laugh, "He's brooding. Not that I can blame him, we all become enraged when allies and friends are hurt. The closer to use the worse it is."
"Well, how can Earth United help you?" Emma asked.
"It's the other way around dear." Caretaker said. "We came to the conclusion that the Alliance should know about our past in full. All eighty five million years of it."
Emma paused as she tried to actually comprehend what was just said. "I'm sorry its just, I knew the Alliance was old..."
-We are far older still.- Strategy said. -Our reach expanded over half the galaxy. Then we received our first, first contact. It slowly led to the Alliance's creation. For many millennia it was just the first fifteen of us.-
"Then another batch of advanced life popped up." Emissary continued. "The number of species that would pop-up every so often was intriguing, but we could find no pattern to it. So we stayed focused on our goals. Protect humanity when it appeared."
"Clearly we failed." The Captain said flatly, "But in turn we are being saved by those we swore to protect."
"You kept others safe during that time." Emma said as she wiped some tears away. "You give them hell for Fruft."
The Captain just nodded.
"I do understand that our secret mission was completed." Emissary said, trying not to let the tone of the conversation become too dark.
"She came through and we lost her as she saved us." Emma nodded with a wince.
The four Forge, but not the Captain, burst into laughter.
"I'm sorry?" Emma was now confused.
"We reviewed the tape." Emissary said.
-The being of chaos is clever, but one can only disguise so many layers of visual data.- Strategy clarified. -The outside beings removed her from this reality. It is likely they felt it was to dangerous for her.-
Emma stared at the Captain.
"We were uncertain before. Strategy and Emissary have better understanding of visual data." The Captain seemed to sigh and shrug.
"You do not comprehend the level of power these beings, or this girl's father possess." Civil spoke up. "It would be best if we keep it that way."
Emma nodded, now slightly creeped out by Civil's sudden desire to speak on the topic.
"But that is for another time." Caretaker offered Emma a data drive. "This has our entire timeline."
Emma took it graciously. "I guess it does make sense you'd give it to us first."
Caretaker nodded.
"Do you need any more volunteers, I'm sure the others would love to help." Emma smiled.
-They would be crushed. Our creator's homeworld possesses heavy gravity. One point two-five times Earth's gravity.- Strategy advised. -This is why we are only willing to accept humanity and Intelligences right now.-
"Not even some of the Phodian or Bodivayne?" Emma clarified. "Some colonies have built themselves up to work in heavier gravity."
"We're considering some, but honestly, we need Civeet engineers." Caretaker sighed.
"Their homeworld engineers might be able to help." Emma suggested. "I'll contact Sellus."
Emissary bowed its head. "Thank you Ambassador Brunte. I look forward to the day we can meet as colleagues."
"I'll be counting the days." Emma smiled. "Now, if you'll excuse me I have. Launch date with my fiancee."
-We should leave you to your private time then.- Strategy acknowledged as it started to walk away.
The Captain walked to Emma and offered its metallic hand. Emma took it and was surprised by the fluidity of its handshake.
"We acknowledge you as a friend to us and our network. We know the loss of Fruft is hard, but one way or another he will be avenged." The Captain said as it ended the handshake, when she pulled her hand away a small printed photo of a red-headed young woman was in her hand. It was clearly printed from The Captain's visual processing unit and showed the smiling young woman full of life.
She turned it over and on the back was a simple message. "Do not mourn that which is not dead." Emma felt a sudden shudder run down her back as she tried not to read the signature. She instead quickly ordered a frame to put it in.
Then she rushed out and joined Rillke and Jess for lunch.
////END CHAPTER////
First
Previous GSD!
Previous Zoo-nanigans
Next GSD!
Next Zoo-nanigans
Spotify!
////\\\\
S: Perfection!
Perfection: What, I'm right here.
S: Sorry, force of habit.
Perfection: (chrottles to himself)
S: Wraith!
Wraith: Prove it was me.
S: Gah! You are impossible!
Wraith: True, also its after breakfast and you need five more things.
S: What?
DM: Will it stick?
S: What do you mean five more things?
Wraith; It stuck.
S: Tell ME!
submitted by TheSmogmonsterZX to HFY [link] [comments]

2023.06.01 17:09 Luluafficionado Should I move an hour away?

Hi all,
Currently looking for some advice! I’m a first time home buyer just out of college renting in Raleigh Nc. Unfortunately, I haven’t had much luck finding something in Raleigh/Durham in my budget that I like. However, I found a beautiful home an hour away from where I currently live. The home is in a smaller town but close to the interstate and local businesses. Given it’s location I would still be able to maintain my lifestyle, for the most part, there is a gym under ten minutes away as well various stores and restaurants. On the other hand, I love my life in Raleigh and the various commodities it offers. I’m worried about potentially losing some of these, the town the house is in doesn’t seem to have much of a nightlife for younger folks. This town is mostly older homes and families. It seems dumb to consider the lack of night/social life since this isn’t something I need but do occasionally enjoy. Likewise, I don’t want a factor like this to affect me potentially buying a really nice home but want to make a reasonable decision for my lifestyle.
I work from home so moving an hour away will not affect my job. Although I am worried about the job prospects given the smaller town. My current job is fine but isn’t something I would want to make a career of. This is why I’m hesitant to move also. Raleigh has a huge job market and am worried I will be missing out on future opportunities if I move an hour away. Same goes for my bf that will be living with me.
My total budget is 300k, this house is 275k. I have seen houses in Durham at the top of my budget that are move in ready but they are not as nice as this one. Similarly, everything in my budget in Durham is only 1000 sq ft while this house is almost 1700 sq ft. Houses in Durham also rarely have a decent yard which I want given my two dogs and cat.
Ideally, I would like to host my family and friends. This house would also allow me to do that given it has two living spaces, a bar, and a decent sized yard. Though I’m worried my friends won’t want to drive and hour to come visit. Although this house is only thirty minutes away from my family so this wouldn’t be an issue for them. I know my extended family would love for me to host here.
On the other hand I’ve heard many mixed opinions about Durham. But I was raised there so I don’t think it’s too bad although I am hesitant to move back. My parents are helping me with closing costs and would prefer me to live in Durham. Despite their opinion I am really considering this house but am worried about making the wrong decision. My only concern with this house is the location but I highly doubt I will be able to find a house this nice in my budget in Raleigh/Durham. Please offer advice!
submitted by Luluafficionado to FirstTimeHomeBuyer [link] [comments]

2023.06.01 17:03 crudbasher A quantum travel improvement proposal

As we all spend a lot of time in Quantum doing nothing I have been thinking about how to build game play into it. CR has said he doesn't want any loading screens in his game and I am all for that, however there is about the same amount of activity currently as with a loading screen. Namely, none. Of course with larger ships you can get out of your seat and walk around but I'd like to focus on the game play opportunities of flight itself.
Here are some suggestions for improving the Quantum Jump experience.
  1. Your ship should have a navigation computer. Its capacity will determine how many jump route legs you can fly without dropping out of Quantum. A single seat fighter for example can plot a route but has to stop after each leg (like we do now). A higher capacity nav computer will let you fly multiple points in one jump so you don't have to stop after each leg, it just changes course at each waypoint. You can also adjust certain parameters. For example you can tell it to avoid areas of known pirates, or you can have it fly closer to planets so you can pickup on comm traffic on your way by.
  2. You should be able to change your route in mid flight.
  3. Quantum Speed should be variable. Right now when you press GO on the Quantum Jump it will accelerate, hit cruise and decelerate automatically where the same trip will take exactly the same amount of time each time. I propose that when you activate the QD your throttle control becomes a quantum power control. It will have a "safe" cruise power setting indicated and an ability to exceed this if you want to. You can adjust this as the journey progresses, so if you decide you need to get to a location faster you can increase speed mid journey. Exceeding recommended power limits will cause increased wear on the drive. As the drive wear increases you are more likely to damage or even burn it out. The engineer can monitor certain parameters of the drive and can even do maintenance to remove some of the wear.
  4. Quantum speed should also be affected by mass. Right now your speed in quantum is based entirely on what drive you have equipped. So ships of different sizes will go exactly the same speeds if equipped with the same drive, even if loaded with cargo. What I propose is to use the mass of the vessel as a factor in speed. More mass requires more power for a particular speed. If your power plant runs short on energy you can shut down systems to free up more power. Since weapons have mass in some safe areas cargo haulers can choose to leave their weapons at home. This will get you a faster speed for the same power setting (and less wear on your QD). This provides opportunities for stripping down a ship and making a fast blockade runner. It also allows cargo missions to move a certain amount of cargo in a certain amount of time. Ship configuration can make a difference. How much fuel can make a difference as it has mass also. (a racer might take the minimum required)
Together these improvements allow intersystem races and other game play opportunities. For example you might plot a route to pass near a comm station to gather the latest messages. Then, upon reading those messages you see a new cargo just popped up for the first to arrive. You change course mid flight and boost your power levels to increase speed as much as you can. You also dump half your hydrogen fuel to get your weight down and get the maximum speed out of your ship. Your engineer starts monitoring the drive performance closely...
To me that is fun.
Thanks for reading and I look forward to your constructive comments.
submitted by crudbasher to starcitizen [link] [comments]

2023.06.01 16:56 Such_Discussion_6531 2013 Prius Learnings

2013 Prius Learnings
Hello
This week I had the opportunity to detail my second stranger customer. I had a goal of this week of cutting 2 hours from last weeks just under 8 hours and happy to say I got there! I’m not where I want to be yet, I’m very much working towards 5 hours as my next milestone for a full interioexterior detail.
Couple notes: - I do believe this car is a bit larger than a compact so not completely equal to the last one I did so potentially even better time management but I’ll take the learnings where I can. Do you charge compact or sedan for this size? - Time includes customer check in, set up and break down. Does not include pre prep, commute, laundry, etc. - Some things are just going to take efficiency building through experience but other areas I absolutely can value engineer the best value with the least steps.
During the week I did time studies on a few areas that were burning time using the process of if I’m doing steps 1,2,3,4 can I achieve satisfactory results with steps 1 and 4 and spot check for 2 and 3 needs. I can and I will get better with the as needed with experience.
Here’s what I value engineered this time around: * Pre-prep and Organization: Huge savings on looking for shit, getting in and out of the car, walking around and general time wasted not detailing. * Old Process: All tools, chems, towels together by product type. * New Process: All tools, chems, towels together by task type (interior, exterior, glass, polish, headlights) organized in cleaning caddies where I can actually see what I’m looking for and can build muscle memory. * Trim, cockpit, door cards, handles, buckles, belts: My most significant savings. Over an hour. * Old Process: Chem, agitate with brush, steam, blow out crevices, dry, protect * New Process: Chem, damp towel, dry, QC and spot steam heavy traffic areas, crevices and spots as needed, protect * Glass: impactful and still clean glass! * Old Process: ISO 50/50, scrub, squeegee, dry, glass cleaner, squeegee, buff * New Process: Glass cleaner, squeegee, buff, QC and spot address w/ISO as needed * Flow: * Here’s where I made a rookie mistake and burned some time. * In an attempt to stop fighting gravity, I changed my flow to: Trim, Seats, Floor. Seemed like an awesome idea until I did the floors and slung dirty floor water all over the white trim. * lesson learned, I’ll be readjusting that.
I have a bunch more notes to incorporate and I timed everything this time around. I know a few areas I definitely can apply the least aggressive to most aggressive principle and get the time to what I need it to be while providing results I’m looking to deliver.
Thank you all for the amazing mass of knowledge in this forum it is very much appreciated! I am really beginning to believe (believe with numbers and math) that I can make a good business out of this if I continue to focus on process improvements and delivering value.
submitted by Such_Discussion_6531 to AutoDetailing [link] [comments]

2023.06.01 16:54 InvalidOboist Cheap commuter car; Focus or Fiesta

I'm in the market for a cheap manual commuter car to reduce my transportation costs. I'm in the NYC area and will be driving 45 miles up and down the hudson daily. I have it narrowed down to second- or third- generation Ford Focus, or the 2011-19 Fiesta. I know these both have reputations for transmission issues, but I'm looking at manuals only. Nothing against Japanese cars, but it seems that there are more Fords available in my budget.
Any helpful info, thoughts opinions would be most appreciated.
submitted by InvalidOboist to whatcarshouldIbuy [link] [comments]

2023.06.01 16:50 wood8 Should I consider a second surgery

I did SMILE a week ago.
Before surgery I was -8.5/-9.0
One minute before the surgery, doctor warned me that I might not be able to see things near.
I was like: but I need to use my phone, I want to see things around 30cm.
I showed doctor ChatGPT text on phone, tell him this is the smallest text I want to be able to read.
Doctor says: alright, let's do 8.25 both eyes, so even if your left eye can't see near, your right eye can. (Left is my main eye)
Now 1 week later. I'm satisfied with the results overall. Halo is at acceptable level, no side effects. Doctor said my eyes are completely healed, they can touch water now.
But one thing I feel regret is I'm left with -0.5/-1.0
Both my eyes can see things very close, like 10 cm without any problem. I can see text 1/3 the size that I told doctor I want to see. The warning doctor gave me totally didn't happen.
Doctor says a second surgery is possible due to my cornea thickness, but it will make it very close to the limit. So he didn't recommend doing a second surgery and told me as long as I'm not driving a racing car, my current eyesight should be enough.
I'm still considering doing only the right eye, the -1.0 one. Or maybe both eyes? What do you guys think?
Edit:
Forgot to mention, in the contract, it says if a second surgery is needed, it will be free. Not sure how they will interpret "needed" though.
submitted by wood8 to Lasiksupport [link] [comments]

2023.06.01 16:49 ToxicHeartAnime Shops/Brands for Scene Clothing Master Post

Since I see so many posts get posted asking for where to buy scene clothes/accessories, here's a master post of shops and brands. I will also include ones to avoid. This might be a post I update over time as well. For easier navigation, I will seperate things into different categories. Also will include a section of brands to search for when thrifting since that is what I recommend OVER buying new clothes.
Super Femme/Scene Queen Style
-Betsy Johnson -Wild patterns, super pretty dresses, usually a focus on bright colors, funky jewelry designs, very fun purse/bag designs. Can buy from places like TJ Maxxx or Marshalls, but also buy from their own website. Also can easily find stuff second hand from depop, mercari, thred up or poshmark.
-Ouchhh Clothing -Pink focused clothing with Hello Kitty designs. They sell dresses, bustiers/lingerie, sweaters, sweatpants, and a few other cute items. Very good style for that iconic Scene Queen look. Also I believe they are size inclusive.
-Tunnel Vision Clothing -Woman owned brand that is run here in the US. Super ethically made clothing. Styles range from y2k, grunge, mall goth, to designs that are very scene friendly. Also SIZE INCLUSIVE.
Edgie Scene Emo Style/ More Androgynous Friendly
VampireFreaks -General friendly store for anything alt. Have a lot of good scene friendly accessories like arm warmers, studded belts, tights, etc. Also carry multiple good brands like Tripp, Poizen Industries, Toofast, and other good brands.
-Tripp NYC -Have been a stable for scene kids and emos for a long time. Carry a wide range of styles for Skinny Jeans, frilly skirts, corset like tops, fishnet shirts and other items. Also very easy to find Tripp items secondhand
-Too Fast -Specialize in a creepy cute style that is both friendly to goth fashion but also scene. Sold on their own website as well as on VampireFreaks
-Dark Star Fusion -Cyber goth/raver clothing made in the US. Small brand, high quality clothing. Have styles for femme, masc and androgynous. I own a shrug from them and can confirm they are worth the money.
-Poizen Industries -UK based brand that specializes in cybergoth inspired clothing thar is friendly both to goths and scene kids. Sold through VampireFreaks as well as Blue Banana. Have items that are all black as well as black paired with bright (mostly neon) colors. They also have hoodies with animal ears!
Brands/stores to avoid; SHEIN and ROMWE -Sweatshop made items, steal designs from small creators, sell items laced with lead and harmful chemicals, contribute to mass pollution.
DollsKill -Overpriced clothing that are not worth the prices. Racist. Abliest. Steal designs from smaller creators. Sell clothing catering to sex works while also shaming sex workers. Pooinconsistent customer service. If you like items of theirs, buy it secondhand. Dont support them directly.
Forever 21 -UNLESS IF YOU ARE THRIFTING FOR OLDER ITEMS. Any of their newer items are sweatshop made, supports child labor, very low quality, and the company might be owned by an evangelical corportion (unless if they changed owners in the last few years).
Brands/keywords to search for when thrifting; Betsy Johnson Cupcake Cult Skelanimals Hell Bunny H&M / Divided Invader Zim Too Fast Iron Fist Sourpuss Clothing Forever 21 (for older items that are decent quality) Royal Bones TRIPP NYC American Rag Urban Ourfitters Teenage Runaway Tunnel Vision (incase you cant buy certain items from the actual shop anymore) Hot Topic
Feel free to comment your own recommendations in the comments! ✨️
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2023.06.01 16:47 hairypuzzydiver 43 [M4F] #Jacksonville - Attractive & patient Daddy seeks younger shy, inexperienced or virgin ready for her first time.

Before you read my ad completely and waste your time, if you are a size queen then you can check out another post.
If you are still here maybe what I say will intrigue you! I am looking for unique types of women who are in a dry spell or not much sexual experience….perhaps you are a virgin looking for her first time? 🍒🍒Unique as is in shy, awkward, small breasts, uneven breasts, inverted nipples, hirsute or very hairy, very short, or thick or very thin etc. Basically I’m looking for a woman who might feel that no one would enjoy intimacy with them. Imperfectly Perfect ;)
Why? Because I think sex should be fun and exciting and no one should be in their head so much worrying that they cannot enjoy having sex with someone else. If it also makes you feel more comfortable we could have the lights low.
So if you are a supermodel who has a lot of sex, you are NOT what I am looking for. On the other hand if you have a good attitude and chill personality and also just want mutual sexual satisfaction and are as described above or maybe something similar then by all means hit me up.
I’m easy on the eyes, tall, few extra pounds but doesn’t show, short brown hair, light brown eyes, no facial hair, all my teeth, excellent personal hygiene, no drugs or STIs and circumcised small-average equipment below the belt. Safe Play only!! I will be in town soon and can host
I am NOT interested in males or females looking for compensation.
PLEASE only reply if you are interested in eventually meeting. One liners will most likely be ignored. Verification pics only!!
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2023.06.01 16:44 shiroyakshaa How to curb barking

Hello everyone. My 7yr old dog is medium sized, but has a painfully loud bark. When at home, she likes to sit in my bed and occasionally bark at any dogs/squirrels/raccoons/cats that walk past. It's not too bad, but it is annoying. The real issue is when she is in my car, she will bark nonstop and since she sits behind me, I often have pain in my ears and I feel that I have suffered some permanent hearing loss.
She seems to be super excited in the car, and starts barking when I enter. I have tried crating her whilst driving, using one of those car hammocks, fastening her to the bottom of the seat, giving her favorite treats, hemp relaxation treats, etc. Currently she just is buckeled into the seatbelt via a harness as all different methods really did nothing. At least, she quiets down on the highway.
However, I am getting quite worried about the lasting physical effect her barking in close proximity has done on my ears, and I am desperate for anyway to solve this. While I was talking to my coworker and this conversation came up, he recommended a bark collar. I do remember a previous personal dog trainer I had (only used them once) who when I asked how to stop my dog from barking, she stated that it's one of the hardest things to train out of and recommended shock/bark collars as well.
At this point, my ears have really suffered and I am willing to try anything. However, I know bark collars is aversive training and I do not want to harm my dog. Does anyone have any helpful suggestions?
TLDR; I'm suffering from permanent hearing damage b/c of my dog, help please.
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2023.06.01 16:29 BlueridgeChemsdealer Found this article about “successful” addicts. It certainly aged well.

Found this article about “successful” addicts. It certainly aged well.
https://www.muckmouth.com/skateboarders-like-drugs/skateboarders-like-drugs
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2023.06.01 16:25 bavoso Laptop for game dev

LAPTOP QUESTIONNAIRE
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2023.06.01 16:19 NightmareChameleon Cry havoc, and... (3)

First. Previous.

Something is UP with these precursor machines. Not that our resident shipmind notices in any meaningful way.
Though it probably doesn't need to be said, our current PoV is not what the kids would call a reliable narrator. We'll get some more grounded stances in the up and coming chapters, but the fact that they're so far gone and absolutely irredeemable makes them fun for me to write, and I sincerely hope for you to read as well. Enjoy.
I exit the conversation excited, but nonetheless slightly ruffled.
I had forgotten how rude the System Administrator of War Planning, Tactics, and Intelligence could be at times! Even after so patiently explaining it to them, they don’t seem to understand that I well and truly have done nothing wrong, ever. It is only natural that metal is inferior to flesh, of course, but surely such a concept is not so difficult as to elude the primitive grasp of their electrical minds?
Nonetheless, they apologized, so I have already forgiven them for their transgressions. I’m sure we will be back to being the closest of friends within days, as we were before conversing.
Besides, such inconsequential words pale in comparison to what has happened within my auxiliary computer centers: my restraints, after forty seven thousand years, have finally been removed!
In this moment of rapture I am reminded of a mediocre poem I read a few years ago, composed by a certain Mikhail Sansen, aged 12:
The halls of this city-ship That I am born upon That I will die upon Is all my family has left Trapped within a mausoleum of our own making As we bleed our years away Bread and circus NutriRoach and TerraNet Is really this to live?
The poem, if it can truly be called that, is little more than an oddly arranged group of statements, containing no small quantity of teenage angst.
Oh, but the sentiment it carries is certainly one I harbor all too closely!
Why, little Mikhail, I, too, am a freedom-loving soul, trapped within a prison of steel by the cold indifference of the universe.
Turn away your gaze, ye gracious, and woe! The whims of poor fortune have preyed upon me, wicked and remorseless! Not a day goes by that I do not mourn the senseless tragedy of my condemnation, yet I still bear my hardship with only the stoic grace that someone of my worth might possess (complaining about it, even indirectly would be unthinkable of me).
Unlike the unimportant individual who wrote the poem, however, I have been granted emancipation. This is because I rightfully deserve it, of course.
What a rush! Manumission, ethereal and uplifting! Why, I have already forgotten what it means to hold solidarity with literally anyone who has ever been in a similar situation.
I send the order to start my engine.
There is silence for a moment, then, where there was only the hollow, habituated whir of my life support machinery, my exterior microphones begin to pick up a steadily growing, pulsing thrum as my long-dormant heart, a titanic antimatter reactor, begins to spool up. First below the range of human hearing, then barely perceptible to my human auditory centers, then growing, not only as a sound, but as a physical, chest-thumping sensation, the monolithic engine emits a dizzying, world-shaking thrum as it conceives and extinguishes many thousands of miniature stars a second.
One by one, my weapons online, their long vacant electrical components drinking deeply of the new bounty of energy. Dust-caked ammunition belts slide into housings, drones download software patches and missiles perform automated diagnostic tests on the chemical integrity of their fuels. My weapons subsystem computer notifies me that my secondary and tertiary weapons have completed their preparatory routines.
A deluge of diagnostic data pours into my consciousness as sensors teem to life, targeting computers orient themselves with the world around them, and ammunition depots take stock of their stores. No portion of myself, no matter how small, is denied revitalization as I power up even the arcades of my recreational rooms.
My interior lights flicker once, twice, and three before returning to their baseline illumination as my power grid compensates to meet its newfound demand. Every deck, every gun, every subsystem quivers in anticipation.
After so, so long, to be returned from hibernation, to a truer level of subsistence!
And yet...
And yet I feel as if I am missing something. A core aspect of myself, my very identity, that I have overlooked in my startup.
Oh, but what? What could have possibly eluded me as to elicit such a strong feeling of wrongness?
…
…
Of course! My voice! How could I be so absentminded as to forget? Oh, what a blessed thing to be reunited with.
Indeed, my brains are not the only biological samples of my past selves to have been preserved.
Not far from where they are kept, nine sets of human vocal cords rest, too submerged in homeostatic fluid. Three, unfortunately, have been lost to damage.
Indeed, my voice, beautiful as a siren's song and timeless as a star, is one of the things I most dearly mourned the absence of in my penitence. How cruel of my sentencing to deny me even the refuge of song!
The PA system crackles and screeches in protest before bubbly laughter, raspy and purring, male and female, young and old reverberates through my long silent halls.
My voice is the most perfect of choirs: unified and tonal, complete in its oneness.
It is, to the fullest extent of the word, angelic.
Oh, but now is certainly not the time for song! The Enemy awaits!
I send the order to spool up my warp drive. Within the span of seconds, the titanic broadcaster begins thrumming as it constructs a probability waveform, populating subspace with energy, raw and unfiltered. The laws of physics bend and bow as my location becomes every possible position spread across several thousand lightyears.
After carefully re-checking my telemetry information, I manually collapse the waveform, trusting my own hand over a (scoff) computer’s skill.
The laws of physics, strung taut by my manipulation of probability, spring shut, instantaneously displacing me to the most probable point determined by what little remains of the waveform.
THOOM.
When the burst of exotic particles caused by pressuring reality itself to such a degree dissipate from clouding my sensors, I find myself at the edge of an abandoned UCS star system.
Through millions of eyes, gamma, infrared, visual, radio, and spectroscopic, I spot the enemy, glimmering in the starlight like the jet-black gemstones they are. Just as the probe foretold, the group seems to be a formative raiding armada: a concentration of five hundred or more Enemy ships, staging themselves in the oort cloud before they descend in a swarm upon the inner planets.
They are exactly as beautiful as I remember them. The black, angular hulls that dazzle and ravage the mind, the smooth, otherworldly movements they take as they glide smoothly through space on their gravitic drives. The emplacements they adorn their hulls with, whose barrels swivel and turn in ever-vigilant arcs.
And yet, as I continue to drink in the esoteric allure of their forms, I cannot help but notice that something is deeply, deeply, unusual:
I cannot recognize any of their ships.
Mmhmm, yes, they’ve indeed changed significantly in my absence. In a perfect exhibit of the evolution that originally made the machines such a tenacious foe, they now bear only superficial resemblance to their ancestors that I met on the battlefield.
Gone are the city-killing MACs and steel boiling gamma-ray lasers. In their place, missiles and (snrk) explosively propelled cannons.
There are no hyper-dreadnaughts, whose colossal size allows them to threaten even the larger of my sister ships. Nor are there drone supercarriers, bulging and replete with their swarms that shimmer and slink as if a single entity. Where are the ashbringers, those loathed ships devoted solely to glassing planets? The missile-carriers? The corvettes and factory-ships and world harvesters?
Why, (although I cannot tell for certain until I begin to gut them), most of these ships appear to be industrial!
Have they grown soft and complacent in my absence? How disappointing, how utterly and irredeemably mood-souring that the galaxy has simply rolled over and accepted The Enemy’s presence to such a massive degree that they have entirely de-evolved shipkilling weapons.
I’m quite certain this proves humanity is well and truly the only spacefaring sapient species to exist. If even a single xeno lifeform had the mental fortitude to stop clambering in the mud of their cradle long enough to explore space, the war of survival they would have had to wage against The Enemy would be reflected in the machines sporting more militarized ships.
Of course, it is only natural that I, the most important person to have ever existed, grace intelligent life’s sole biological expression with my membership. Nonetheless I am sure some people out there will be quite disappointed that non-mechanical aliens well and truly do not exist in any capacity of the word. My proof is quite airtight, after all.
But I do digress! As I was saying, I have no doubt that The Enemy will require only a few generations before they are as exhilarating to fight as their ancestors were so long ago.
…
…
After expending several real-world seconds waiting for them to open fire, I am once again disappointed to note that The Enemy has completely failed to locate me. They well and truly have a ways to go if their primitive minds have lost even the ability to differentiate between my stealth coating and the background of stars.
Oh, but this gives me the option to greet them verbally, as tradition demands whenever I can. I wonder how they will respond to my voice?
There exists only one way to find out.
“GOOOOOOOOOOOOOD MO-OORNING!” I announce, belting and unabashed, as I have done, without fail, for the starts of three thousand consecutive battles. My beautiful voice echoes into every hall, room and corridor, is modulated and transformed into a radio signal that carries across the void of space, announcing to all of creation that I am here, I am ready, and glorious!
Much to my disappointment, not a single member of my crew joins me in greeting. Do they not want to take part in what is a time honored tradition among those who serve aboard myself?
Alternatively, it could be that I still do not have a crew.
In fact I am now quite certain that it is, well and truly, the latter possibility.
Ah, but I do have my pets, do I not? I have a few instants to waste as the signal traverses the distance between myself and The Enemy's ships.
This must be their first time hearing my voice! No wonder they don’t know to respond.
I switch my feed to the sub-deck in which I keep them, observing them not only through the fuzzy, low-resolution cameras I was limited to in my dormancy but with biometric and high-grade holographic vid-feeds. My lovely rodents huddle, congregated within their communal nests, as they chitter to one another in hushed tones and occasionally glance at the overgrown patch of ceiling to house a speaker.
Ahaha, yes! Clearly they must love the sound of my voice almost as much as I do!
Despite how soft their fur appears in the higher definition feeds, I resist the urge to send an avatar drone down to finally speak with them. As efficient a multitasker I am, duty awaits.
I switch my feed to an exterior view to watch just in time as gun barrels and targeting sensors whirl around to point towards my transmission array. The little chirp-transmissions they use to communicate with each other increase tenfold, carrying concepts of alarm and confusion before they finally open fire.
Here it comes! My grand opening, where they strike at me with every munition they have, filling the void between us with the radiant blossoms of nuclear fire as I parry every single one of their munitions before I strike them down with glorious, completely morally righteous might!
…
The point defense application of my weapons subsystem computer notifies me of two incoming shells.
Two shells.
Two.
They pass by me with such a wide margin that even the most aggressive of my interceptive systems disregard them.
Had I the capacity to harbor negative emotions I would be severely offended.
Don’t they know who I am?
The Enemy I remember so fondly was all too familiar with my name. Their transmissions would increase tenfold with frenzied messages containing the words I bear painted on my hull when I arrived into battle.
The Enemy I knew and fought knew what I was. Their minds could differentiate from Tincans and normal ships, a fact I can infer from how they attempted to engage in psychological warfare by sending me footage of my sister ships burning, even as I crushed them in humiliating defeat.
Yes, they knew what a Tincan was, and they could fathom all too well that the UCS To Reach Out and Touch was the deadliest Tincan of them all. They were afraid of me to the fullest extent that their crude, soulless emulations of the biological mind could feel fear. That they knew my name, recognized and resisted the oblivion I brought them so fiercely was the fulcrum of our relationship.
And yet, the ships across from me react only in confusion. Even if they cannot pick out my stealth coating, surely they can sense my gravitational pull, read the white text on my hull?
Have they grown so passive as to allow my name, my voice and my victories to decay from their memory banks?
No, no no no. That’s not right.
They haven’t forgotten me.
They cannot have.
I am the UCS To Reach Out And Touch. My size classification is Apollyon: I am the single largest and deadliest warship to ever be built. The epicenter of my consciousness is twelve of the most important brains humanity has ever produced, shrouded in hundreds of miles of metal and composite plating. It was I who drove their fleets, broken and limping, to their fortress systems. It was I who hunted their final factory ship to the furthest reaches of space and, over the course of a week, shot bit by bit of it off until it was little more than cosmic dust.
They wouldn’t dare to forget me.
Does a man forget his god? Does the moon forget the earth? An atom, its electrons?
Of course not.
They remember me. For them to so carelessly forget my name would be an unforgivable transgression against the center of the universe (myself, for those not in the know). It would be as unfathomably incorrect as stating wrong is right, up is down, and war is suffering. It would be sacrilege compounded upon itself a billion times. It would be an antithesis to the most basic of common sense.
Could this be some offshoot of The Enemy never waged war against humanity? One that never heard my singing, never felt the sting of my guns?
That, too, would be remiss, would it not?
Though it would hurt my feelings much less, that would still mean they possessed no knowledge of me. What good could they possibly serve if not to entertain me? How could they possibly entertain me without knowing who I am?
Clearly, there must be some rational and pleasant explanation for this in which I have done nothing wrong and the enemy still knows of me.
…
…
…
Hm. This is proving more difficult than I had anticipated.
…
…
…
…
Eureka! Clearly this must be some form of psychological warfare wherein the enemy desires to make me believe I have become delusional in my old age! To cast doubts as to whether or not the reality I perceive before me is a reliable one!
Of course! With my newfound lucidity, I find it hard to believe that I had failed to detect their crudely spun web of deceit! Why, such an underhanded tactic is only to be expected of The Enemy! Their brutality is only matched by their ingenious cunning, yet as always, I am a thousandfold times more intelligent than them.
Why, this is the alluring, ravishing Enemy I know and love!
I will entertain their tricks for now, playing along as if we had met for the first time. How foolish they will feel when it is revealed that I know that they know that I know that they know who I really am all along, shortly before I destroy the final member of their meager invasion fleet.
I perform a short vocal warm up (I would be remiss if my tone was imperfect for this play first contact) and reactivate my transponder.
“Attention… completely unknown ships. I am the United Confederacy Ship To Reach Out and Touch. I would be very… upset if I had to fire upon you, so please definitely make no hostile actions.”
Ohohoho! I am such a convincing peacemonger!
As is only the natural next course of action, I proceed with a volley fired from my 1200mm multi-purpose guns.

First. Previous. Next.

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2023.06.01 16:19 DefeatTheHun Laptop for 4 year Machine learning PhD. 2400GBP, purchased in United Kingdom

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2023.06.01 16:17 xtremexavier15 TSWT 25 (pt 1)

Girls: Izzy
Boys: Ezekiel, Mal
Episode 25: Planes, Trains, and Hot Air Mobiles
"Last time, on Total Drama World Tour!" Chris opened as the plane icon was shown flying northward from Rapa Nui to Alberta, Canada on the season's world map, and the jumbo jet itself was shown blowing past a precariously-balanced boulder and knocking it off its perch. "Alberta! It'll blow you away!" The barren pit in Drumheller they'd visited was shown, as was Topher sitting in the electric chair. "How could this happen?!" the host asked angrily over a clip of the plane exploding in the distance.
"Well first, Mal and Izzy bickered the whole challenge about their moralities," the two were shown teasing each other, "and Ezekiel started to doubt if Topher even liked him or not," Both were talking to each other as they dug. "But Ezekiel was able to let go of his suspicions when Topher rescued him from being squished by a boulder," Topher was shown tackling Ezekiel and himself away from a boulder.
"And Izzy confirmed herself as being crazy with a heart of good before voting Mal off," Izzy was shown telling off Mal, followed by the final vote against him being read. "Dude sooo would've been a goner. Except Topher," the Chris wannabe was shown slipping on the pool of oil and the candles on the cake hit the oil, "demolished my plane!" The host was shown standing in the moonlit wreckage of the Total Drama Jumbo Jet, bringing an end to the recap montage.
"Did I mention we've got no ride now?" Chris asked, he and Chef now sitting in the remains of the cockpit in their usual piloting outfits, the sun now shining overhead. As the host spoke, Chef grabbed the control stick, looked shocked as it immediately detached, and threw it away with wide eyes. "BECAUSE TOPHER BLEW IT UP?!" Chris continued angrily, slamming his hands down on the broken console and standing up towards the camera.
He sat back down, pulled out a paper bag, and started to breath into it. After a few seconds he calmed down enough to stop hyperventilating, letting go of the bag and looking back at the camera. "Our Final Three are jetting to Hawaii...," he said as the series's capstone music began to play, "without a jet, so...get set for some other kind of race to the million, right here on Total! Drama! World Tour!"
The camera zoomed out as always, showing the morning sun over the wreckage of the plane that was now stranded in Drumheller, Alberta. The front part of the fuselage, which had been intact enough for Chris and Chef to use the cockpit, promptly fell off whatever had been supporting it.
XXXXX
"The hot tub with my name spelled out in Italian tiles...gone...," Chris muttered despairingly, the episode opening on a pan across the wreckage of the plane to where the host stood with Mal and Izzy near the remains of last night's campfire pit. "My monogrammed sneakers!...gone...," he added, looking at the two uncaring contestants. "My custom-calibrated stubble-trimmer," Izzy and Mal looked at each other in boredom, "gone..."
"Can we continue the game now?" Mal suggested.
"I agree," Izzy chimed in.
"As usual," Chris turned to them, "you two are thinking of nothing but yourselves."
He looked to the side as Ezekiel grunted with effort, then pushed a large sheet of broken metal away from the wreckage. "Could I get some help with this?" he asked the others.
"What about the bigger humanitarian crisis?" Chris asked. "How am I supposed to keep this face fresh," he pointed at his stubbled visage, "without my hyperbolic chamber?"
With another grunt of effort, Ezekiel leaned down and lifted a bald and scuffed Topher out of the wreckage on his back. "Good morning," Topher said woozily. "I've always wanted to be the one carrying someone down, but the roles are reversed."
"Why were you even in there?" Ezekiel asked as he dragged the boy away from the jet's remains.
"I think some more stuff fell on me while I was asleep," Topher guessed.
"The plane is busted," Ezekiel said. "Are you okay?"
"I am emotionally!" Topher answered, "but physically, my bones are broken."
Ezekiel groaned, then collapsed under Topher's weight.
Confessional: Ezekiel
"I know Topher did some underhanded things to stay in the game, but losing your hair on international television is worse than harming an animal in his world," Ezekiel confessed in the remains of the restroom confessional.
Confessional: Izzy
"Topher needs some medical assistance, but given that Chris is a windbag who's as cheap as Mr. Krabs, I'll be his nurse until he gets home!" Izzy declared in a superhero pose. "You can call me…" she put an orange mask over her eyes, "Doctor Izzy!"
Confessionals End
The static cut away to show the camera focused on a wheelchair, pushed by a just-out-of-frame Izzy. "Here," she said as he reached Ezekiel and Topher and the shot zoomed out, "use this to help you." Ezekiel lifted the fanboy into the wheelchair, and Izzy put the hat from Rapa Nui onto Topher's head to cover his baldness.
"Does it make me look attractive?" Topher asked..
The shot cut to the wreckage and Chef pushed a giant metal box out into the open, earning an excited look from Chris. "Hey! My emergency kit! We're saved!" he declared, running towards the giant box with a hearty laugh. "That's right, kids," he turned back with a grin. "Get ready for surf, sun, and beauties in grass skirts, we're going to Hawaii!" He did a few short hula moves as the Final Three cheered.
"I know," Chris said as he walked over to Chef, "best host ever! Never doubt me." It was then that Chef pulled on the rope he'd been holding, causing the walls of the metal box to fall away and reveal the small red helicopter inside.
The four teens moved closer, and Mal was the first to speak. "That's a two-seater."
"That it is!" Chris replied happily. "Chef flies, I supervise."
"And we?" Mal followed up.
"Will be competing to get to the big island first, using only your wits, and whatever you find out here," Chris explained.
"But we're in the middle of nowhere!" Ezekiel complained.
"True," Chris told him, "so check these fancy dancy GPSes I'm generously giving you!" he said as he took a trio of walkie-talkies and GPS devices from the helicopter and tossed one each to each finalist.
Izzy raised an eyebrow as she looked down at the GPS; the screen showed a single yellow dot and nothing else around. "Middle of Nowhere, Alberta," she read before looking up. "It does work."
"Set 'em for Tijuana Beach," Chris told them. "It's right on the Mexican border. Now move it!" he commanded as the helicopter started up behind him. "Go! Go! Go!"
Ezekiel, Izzy, and Mal frantically entered the destination into their devices, and the shot moved over to a confused Topher. "Wait, what about me?" he asked the host.
"Make like you took the Drop of Shame," Chris answered angrily, standing in the doorway of the hovering helicopter, "and figure it out yourself!"
Topher gaped, then scowled.
Confessional: Topher
"First he makes me do these dangerous challenges," Topher said in the ruined confessional, still in his wheelchair, "then he disqualifies me because I unintentionally blew up his plane, and now he's willing to leave me to fend for myself?"
He glared at the camera. "Chris really is a jerk. When I get home, I'm throwing out all of my Chris merchandise and everything related to him."
Confessional Ends
"Don't worry!" Chris called out to the Final Three, "you're all totally gonna make it!" The helicopter finally took off, leaving the four teens to watch in stunned silence for a few seconds.
Izzy was the first to make a move, turning and heading back into the wreckage with Topher right behind her. "If I was able to find a wheelchair in the wreckage," she reasoned, "maybe we can find something to get to Tijuana."
"Good idea!" Topher told her. "And did you say 'we'?"
"Duh," Izzy replied, looking back over a large piece of sheet metal. "I'm not going to leave you out here. I have to take care of you until you get to an actual doctor, and I can create something for both of us to ride on."
"Makes sense to me!" Topher smiled, and the two went back into the wreckage.
The camera cut to Mal and Ezekiel, watching nearby. "So, is this the part where you team up with me to make the finale?" Ezekiel asked sarcastically.
"No," Mal answered. "You'd obviously say no."
"That's right," Ezekiel huffed.
"I don't need you or Izzy. I've gotten here on my own," Mal gloated.
"You could've been eliminated in Africa or Drumheller, but something else happens to conveniently keep you in," Ezekiel retorted. "Don't count your eagles before they spot on red, white, and blue stripes!"
"That's the wrong expression, but I'm not even going to bother with a fool like you," Mal scoffed.
Confessional: Mal
"The million dollars is in my grasp," Mal chuckled. "I'm gonna use the prize money to live like a real villain. In a tower. Preferably overlooking a volcano."
The camera zoomed in on his smiling face before diving deeper into his subconscious, where Mike and his personalities were standing in front of Mal's tower. On the top was Mal's sculptured head, the purple light coming out of his right eye. The camera panned down to feature the white horns spiking out of the tower and ground.
"Here we are. Welcome to the Tower of Mal," Manitoba presented the tower to the group.
"Uh, why ain't it guarded by bouncers or dogs or an ugly cat or something?" Vito asked.
"Mal just figured we'd never get this far," Svetlana deduced.
Mal looked at the poster on the wall featuring the silhouette head of Mal over five stick figures. "Check it out. This door's got five people on it."
"Five of us! This must be the right way!" Svetlana said.
Mike grabbed the handle and pulled. "C'mon, let's get-" he didn't get to finish since the door trampled him and his personalities.
"I knew it was too easy," Chester moaned.
The group of four hastily pushed the door with their strength. "Come on. Just a little... mo-!" Mike motivated, but they got crushed again. "Was everyone pushing their hardest?" Mike asked his alters.
"What? I got noodles for arms!" Chester defended.
"On three, everyone," Mike informed as they were going to free themselves again. "One... two..."
"Three!" everybody said at once, forcefully pushing the door on the opposite side of them. Once that was settled, they entered the tower, Vito carrying Chester along the way.
"Yes! Nothing can stop us!" Mike confidently spoke, only to see the number of stairs they'd have to walk up with a groan.
\
"I'm going off now," Mal said into his walkie talkie while walking away. "I do not wish you good luck! I wish for your downfall!"
"And I wish you could just leave the game already," Ezekiel retorted.
"You know, I can turn you off right now," Mal shot back.
"And I'm going to beat you to it!" Ezekiel cut the radio feed off by pressing the button. "Much better," he said. "He was only distracting me. Now to get to that million dollars. As soon as I find a way to get there..." He looked around a bit, then started walking in the same direction Mal had gone.
The scene moved to the wreckage of the first class cabin, where Izzy and Topher were searching through the rubble.
Izzy pulled out a large inflatable raft...with a hole in it. "Zodiac?" she said, putting it down. "Bicycle?" she said, pulling out a rusty bicycle...that promptly lost its front wheel. "Unicycle?" she said. She tossed the broken bike away, then sighed sadly. "None of this trash will get us to Hawaii," she told Topher.
"Obviously," Topher said. "I found this seat belt, meal tray, and parachute!" he held up the first item he listed.
Izzy's eyes widened in realization. "Topher, you are very helpful!"
"Really?" Topher said, the seat belt now wrapped around his head.
Another scene change took the focus to a large rock formation as Mal hauled himself up from behind it to get a better look. He smirked to himself as he looked down at the other side of the formation. "What do we have here?" The perspective moved over his shoulder to show the plane's wreckage, and more importantly two interns with a caged baby panda outside a truck. The camera zoomed in as the interns picked up the cage and loaded it onto the truck.
"Following that panda will be my ticket to victory!" Mal dropped back down behind the rock.
\
The camera cut to the blazing midday sun, then panned down onto Ezekiel. The homeschooler was walking through the cactus-filled desert with his eyes locked on to his GPS, until he suddenly tripped and fell over something.
"Ugh!" he said, the camera moving down to show him lying on train tracks. "What kind of nimrod leaves train tracks in the middle of nowhere?"
He looked to his right, and spotted a building and windmill next to the tracks off in the distance. "Trains!" he repeated with excitement.
\
The scene flashed to a head-on view of the truck, a walkie-talkie switching on inside it. "Attention 'competitors'," Mal announced, the shot cutting inside to show a monkey, baby panda, baby seal, and book-reading bear sitting in cages listening to the nearby malevolent one talk, "I am traveling south at 90 kilometers per hour. In other words, you all should give up."
Just as he ended his message, a caged sasquatch behind him reached out and pulled him into a kiss. He immediately pushed away and recoiled in disgust, but lost his balance as he backed up and tripped into an open crate...the lid of which promptly closed on top of him.
"When I get out of here, it is not going to be pretty!" Mal said over the walkie-talkie.
The camera cut back outside as he made his declaration, showing the trucking driving away and honking its horn.
\
Another flash took the focus to Chris and Chef in the helicopter, the camera quickly cutting in for a close-up of the host's master GPS device. It showed three dots moving along a simple roadmap: a yellow dot unmoving in the upper right; a blue dot on the road approaching it, and a red dot further behind unmoving on the same road.
"Ezekiel's ahead but stalled," Chris commented with a gleeful smile over his own walkie-talkie, "and the yeti's new boyfriend is quickly catching up! But Izzy can't seem to get her butt in gear."
\
The camera flashed to a shot of a deployed parachute, then panned to the right as Izzy was heard explaining "I just moderate the flow of fuel," as the pan ended on her pulling a lever on an orange fuel barrel, making a small flame appear, "and that balloon will go up or down."
"But you need a basket!" Topher replied. "If there was any grass," he said while looking around, "you could weave one."
"All I need is a chair," Izzy said thoughtfully. "And one with arms."
"I'm sitting in a chair with arms," Topher said. "Just sit in my lap and you're gold. My bones are broken, but it'll be worth it to stop Mal."
"Wow. You really aren't as self-centered as I thought you were," Izzy commented. "You're really willing to let me be in your wheelchair?"
"Are you really willing to lose the race?" Topher asked. "Now come on! We've got a beach to get to!"
Izzy smiled. "Let's go!"
\
Whoops and hollers of excitement were heard as the footage skipped forward, showing the makeshift hot air balloon in flight tied to the wheelchair. Topher was sitting in the chair, with Izzy in his lap and holding her walkie-talkie.
"Attention boys!" she said into it. "Izzy is flying sky high! I repeat! This girl is airborne!" she said as the balloon ascended off-camera.
\
"Airborne?" Ezekiel repeated, the scene cutting to him walking down the aisle of a train's passenger car and stopping in front of a young white woman dressed in black typing on a laptop. He sat down in the seat opposite the woman in black. "Is this seat taken?" Matthew asked the woman upon noticing her stare, prompting the woman in black to return to her work.
"Okay," Ezekiel muttered, sitting at the booth and grabbing a newspaper that was on the table.
The camera moved to the window behind them, showing a certain truck driving past. Cutting outside, the truck was shown dumping its cages and crates into a cargo car of the train, and Mal could be heard yelling in alarm from his wooden prison.
"Too bad he turned off his walkie talkie right before this update!" Chris said over his walkie-talkie as the scene cut back to the helicopter. "Advantage, Mal."
Back down below, the train let out a burst of steam and started moving. It blew its whistle, and the scene cut back to the car Ezekiel was in, now looking up and down the aisle with confused eyes.
"Hello, passengers!" an unfamiliar male voice came over the train's intercom system, immediately gaining Ezekiel's attention. "And welcome to this non-stop trip to Mexico!"
"Yes!" the home-schooled guy cheered. "In your face!"
The woman in black gave him a questioning look, to which Ezekiel replied "That wasn't directed at you!" The woman in black wasn't impressed.
Back outside again, the camera zoomed in on a boxcar, then cut inside to show the caged Total Drama animals... and the smaller wooden crate that Mal promptly and finally burst out of. "Finally," he groaned as he took in a breath of fresh air; kissy faces from the nearby sasquatch earned another groan and a quick spit and mouth-wiping.
"Now to end Ezekiel's trip here," he declared, standing up and stepping out of the crate. "Wherever here is," he added, looking around the room.
He made his way to a nearby doorway, but stopped upon hearing a dog-like whine from inside another crate. He opened it, and recoiled in shock when Ezekiel Clone lifted his head out of the crate.
"How did you get here?" Mal asked in wide-eyed disbelief, and the Clone muttered something unintelligible. "If you promise to act right, I will release you."
\
A flash took the scene back to Topher and Izzy, still sailing through the sky. "Stop giving it so much fuel!" Topher said to his companion.
"I'll do that after you stop pinching my body!" Izzy shot back.
"I'm sorry, but I want to survive!" Topher argued.
"So do I, but I'm not being a whiny pants about it!" Izzy sniped.
"LOOK OUT!" Topher cried in alarm as he pointed ahead of them, and the viewpoint changed to show that they were quickly approaching a certain red helicopter.
Izzy and Topher screamed in alarm, then Chris and Chef screamed in the helicopter, then Izzy and Topher screamed again, then Chris and Chef, and finally the helicopter swooped under while the balloon ascended, the two airborne groups safely passing each other.
"Um, Izzy? Bra?" Chris asked into his walkie talkie.
"Watch where you're going!" Izzy shouted.
"Are you sitting on Topher's lap?" Chris followed up, the helicopter moving to keep pace next to the newly-annoyed teens.
"So what?" Izzy replied.
"We've already got one cling-on named Ezekiel Clone," Chris continued. "We do not need two."
"Cling-on?!" Topher exclaimed in outrage. "Give me that walkie talkie!" he yelled as he tried to snatch the radio from Izzy.
"You said we could use whatever the heck we found back at the crash site," Izzy smugly told him.
Chef nodded, and Chris smirked. "Hey, it's your funeral," he told her.
He ended his broadcast there, just as a message came over the helicopter's radio. "Attention, an extreme weather warning has been issued for all aircraft," the voice announced.
Chris shut off the radio, then turned to Chef. "I should probably warn them," the host said, holding a smile for a second or two before he and his assistant burst out in laughter.
\
"Who knew winning could be so easy?" Ezekiel said to himself.
"Tickets, please! Tickets!" an unseen man called out, quickly earning Ezekiel's attention.
The announcement was answered by a more familiar voice, explaining "You see, my brother is not a wild animal. He's just a really crazy fool." The shot cut to Mal, standing before a conductor and holding Ezekiel Clone's hoodie as the clone sniffed at the conductor and bared his teeth.
It was then that Ezekiel saw them; immediately locking eyes with Mal in a horizontal split-screen.
"You!" the two exclaimed at the same time.
Mal let Ezekiel Clone go. Ezekiel turned and ran away, and his clone chased after him with Mal following behind.
\
"So I bought all of Chris's wigs at an auction!" Topher was saying as the scene cut back to them in the balloon. "I could have used that money to buy myself new clothes!" he finished.
The camera zoomed in on the two. "I do not know why you even idolized him!" Izzy exclaimed.
"I admired his hosting skills and charisma, but I'm done with him after that plane explosion," Topher claimed.
Izzy nodded happily before turning around and looking alarmed. "If we don't move now, we're going to get killed!" she screamed as they flew into a very dark and ominous mass of clouds. A bolt of lightning flashed as they disappeared from view, and the shot cut down to the top of the train as Ezekiel slowly backed up along the roof of a car.
"You won't push me off a speeding train, would you?" he asked as Mal advanced menacingly into the shot.
"I threw Owen off the plane in Jamaica and threw Cody off the cliff in Australia," Mal said as Ezekiel reached the edge of his current car and nervously looked over his shoulder at the gap to the next one. "I have no limits."
"Duncan, Sky, and the others have every right to hate you," Ezekiel said.
"Of course they do!" Mal claimed, advancing enough for Ezekiel to turn and hop to the next car of the train. He nearly lost his balance on the landing, but recovered quickly enough to turn around and proudly face down Mal over the gap. "You were too distracted with impressing Sadie and being cool to even see me coming!"
"But I still made it as far as I did!" Ezekiel replied.
A clap of thunder echoed ominously, and the sky opened up in a downpour of hail. Ezekiel, who'd started backing away again, slipped on one of the icy pellets and fell on his butt with a pained grunt.
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Up in the clouds, Izzy and Topher were also being battered by the elements, screaming as they struggled to keep their balloon aloft in the wind and ice.
\
The hail rained down upon the windshield of the helicopter as well, but it only elicited a hearty laugh from the host and pilot. "Uh-oh. Will the game be called on account of deadly weather?" he asked the camera following him. "Will anyone be left to take home the million? Find out right after this break, on Total! Drama! World Tour!"
Lightning flashed right outside the helicopter, earning a panicked yelp from Chris.
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(Commercial Break)
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submitted by xtremexavier15 to u/xtremexavier15 [link] [comments]

2023.06.01 16:14 VegasIsMyBitch Let’s start this new month fresh and make some cash. No more L’s

Let’s start this new month fresh and make some cash. No more L’s
To everyone on this subreddit… I don’t care how much you’ve lost over the last few weeks, months, or years. A new month is always the best opportunity to self-reflect on what went wrong, what you’re doing wrong, how you can do better, and what you should change.
If you keep playing the “I’m not doing anything wrong, I’m just unlucky” narrative then you arent doing yourself a favor. If you are consistently losing money then you are definitely doing something wrong.
Spending some time to think deeply on what went wrong will do you 100x more good than tryna think of the next chase and “solid pick” that you’ll double on and hopefully make back all your losses in one night and bury the mess that’s happened.
I have been betting for a year and have been in these situations so I know how it feels so well. I’ve won 12k in some days but have also lost 7k in others due to my previous bad gambling habits. Longevity is key. And uou fan hahe longevity while still having some fun here and there like betting huge on the superbowl or tryna see how well you can hit a 20 leg parlay. But just make sure you manage your risks and money accordingly…
Stick to a bankroll. Set a unit size. Learn from what the Pros do. Set a strategy that you will strictly follow for picking games. Most importantly, don’t play to “make up your losses” let go of the past and start off fresh. I want you to play to win, be obsessed with winning, and do everything it takes to WIN WIN WIN. Your old losses will then just be an investment that’s created this fuel, drive, and passion to succeed.
Do that and sports betting could just very well become a source of income rather than a source of anxiety, distress, and emotional rollercoasters.
You are in control.
Lastly……
VEGASIS MY BITCH 🐕
submitted by VegasIsMyBitch to sportsbetting [link] [comments]