Gwinnett county police phone number

Hello! I'm traveling to Switzerland from the US in a couple weeks and trying to make a reservation at a restaurant using an online form.
It requires a phone number, and I cannot for the life of me figure out how to enter my phone number (or any phone number) in a pattern that the website accepts. I even have tried copying and pasting the restaurant's phone number into the box and adding mine in the comments, but it still won't accept it.
What is the standard way you would enter a Swiss phone number into a form? I feel like an idiot for not knowing, but I could use some help!
Thanks!!

First of all I would like to say that I was trying to post my thread on /Smite but mods there are complete idiots... So first of all to clarify - I am not trying to make a "aaa look! HACKER!" thread but to start a discussion about something strange in the game, from what I am seeing is more and more common and it is - players base statsistic changing: randomly by the servers, by exploits or hacking. Yes, I know, server-side value change should not be possible at any way but maybe it is happening without players knowledge?
You know, I am playing SMITE since the closed beta. For the many years I belived that something is wrong with this game. I was always thinking that the problem is the balance which is not existing at all since season 5... I was thinking that netcode sucks or there is something wrong with the servers...
Have you ever noticed that sometimes someone is building completely unusal items and it is working so good that you have no chance to fight against it but when you try to use the same build it is a total failure? I have always though that this is a skill difference, that the enemy team is just better, that my enemy aim is better, that he has a better reflex, etc. but in my mind there was always though that what I am seeing is impossible and I NEVER could do the same things.
Now I have proof that base stats of the characters can be modified by the cheaters or there are bugs in the game server which are changing the character base stats or there are exploits to do so, what even more - it is possible to hide it or the stats are changing but the value does not appear.
I was playing as Sylvanus in Assault. 295-325 magical def. In the enemy team there was a Janus who was hitting me for ~600-700 dmg with his 2nd ability. It is possible but... Check his build at 17lv:
https://media.discordapp.net/attachments/782222257962614827/1113169883161698435/image.png?width=985&height=554
Do you see it? 16% penetration from items. With 4lv ultimate it could be max - 30% penetration. The problem is... THAT HE HAD 32% PENETRATION FOR THE ENTIRE MATCH! ("entire match" - this is a statement which mods on /Smite do not understand, from the start of assault at lvl 5). I did not make pictures earlier because I was thinking that stats visible by me are bugged but when my friend told me around Janus 15lvl that with only Doom Orb he (8% pene) Janus had 32%. I started do get suspicious because suddenly he start shreadiong people more and more.
https://media.discordapp.net/attachments/782222257962614827/1113169853449252864/image.png?width=985&height=554
And as you can see in the last picture - he hasnt got a elixir of power when I was taking the screen shoot (because magical power is equal to the sum of the magical power from the items) yet he had 32% penetration. And yes, I know that Janus ultimate passive has been changed and it gives 16% penetration at max level, but NOT 16% AT THE 5th LEVEL (this is another statement which /Smite mods do not understand)! Of course it may be a bug after the patch and noone has catch it but...
I was playing with my friend and this is where things are getting interesting because he managed to get this photo by the phone:
https://media.discordapp.net/attachments/782222257962614827/1113171988408696882/1685471248092.jpg?width=249&height=553
This Janus had 65/100 (65%) critical rate! He was eating the entire team, he was hitting squishies for 2000 dmg with his second ability, he was facetanking multiple bruisers, he was completly unkillable even with very heavy focus on him and with 8% magical lifesteal he was healing 50% of his HP with one hit when we had anti-healing not to mention that even with 40% CDR and Chronos Pendant he was still using his abilities as for me - way to often.
I was trying the talk with Janus after match but of course he was making jokes and suddenly left when I asked about his critical chance on a mage...
And this is the thread I want to speak with you: You know what is worse? The SMITE player base is dropping down and I can see such impossible things more and more often. Couple of days ago I was seeing Ne Zha with 25 physical power at 20 lvl and full def build hitting bruiser Chaac (~150 physical def) for ~400dmg with one basic with crit comming from his 2, whats more - killing Chaac in the matter of seconds but then we didnt noticed any strange numbers in the character statistics.
I have also noticed that enemy health bar and T screen damage values do not match sometimes at all. For example, I remember playing ADC vs ADC. We both had ~2200 health without any lifesteal. Whats more interesting - the T screen was showing that I was for example making ~1000 (~-1000) dmg to the enemy but his health bar was droping in less than 20% when he should lose 50% of his health bar. Also, with almost the same build - he was reducing almost 50% of my dmg, while I was reducing only ~5% of his (we both had full dmg, no def).
I have seen a Aphrodite healing from ~5% hp to 100% in seconds, when our team had 100% anti-healing from the items and she hasnt got any healing/life stealing bonuses from her items or her team.
I saw Bakasura hitting ONLY criticals with 15% critical chance. I saw Mercury without basic attack movement penalty and he hasnt got a Katana.
I saw full def Sobek killing people with a single combo.
I saw Da Ji, spamming her skills without any CDR item.
Am I really crazy? Do only I see this stuff happening for the past few seasons? Do you ever noticed such things happening?

So here’s the story, and to start we have to go back to 2015/16. I used to have a friend, we shall call them TA and prior to 2015/16 I was decent friends with him and his family and then suddenly something changed with him and the family. TA and his family suddenly started levying personal attacks upon myself and my family saying derogatory things about my parents and brother. At that point, I told TA I was done with him and his family and proceeded to block them all on social media and their phone numbers. This worked for a couple years until about 2018 when TA decided he would borrow someone else’s phone and attempt to reach out at which point TA was blaming me and my family for the actions of himself and his parents by leaving me a voicemail. So I proceeded to block this new number. Fast forward to 2020/2021, TA once again attempts to reach out, this time by creating a temporary instagram account. So, naturally I block TA’s new attempt to reach out. Now fast forward to the end of 2022, TA once again attempts to reach out, this time by using Venmo and sending me money. Irate at this point, I send the money back with the message of “GO AWAY!🖕” and block TA on Venmo now.
As you can see TA has a pattern here of seemingly not getting the message I want nothing to do with him or his family ever again. This has been going on for 8 years now. If TA should once again attempt to contact me, how should I handle it? Do I just keep blocking his attempts to contact me? Do I take a nuclear option and speak with a lawyer to send a cease and desist letter? Do I be petty and take out a full page ad in the local newspaper and start airing his dirty laundry and his families secrets I know and go on the offensive? At this point, I’m sick at tired of having the constantly worry about when TA will try to contact me again given his past pattern of behavior.

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

Hi im 18f. Living with my parents who retired and came back from the gulf. My father has always been physically abusing my mother and his children.
Today, I was lying in bed because I had severe cramps. I couldn't walk downstairs to go have lunch with them. I told my mother that i will eat later when I feel better. My father called me swveral times to go down and eat but i couldnt. He then came up into the room and threatened to hit me if I dont get up from the bed immediately. So i did and i told him that Im wont be able to eat as I'll throw up. He said that he didnt care and asked me to go down anyway. I was hesitant in walking down the stairs so he hit me on my arm. I went down sat on the chair and he came to me and said "ippo ninte vedhana ellam mariyo" and hit me again. I asked him not to touch me again and that got him infuriated he started grabbing my hands and pusing it against my chest. I asked him to leave me and started kicking him. And i said that he cant go around hitting women like he did to my mom. That made him even mad he started pulling my hair and hitting me again. I asked him to stop it and that I'll call the police. He said that they dont care, they deal with the same shit everyday all while stilling grabbing onto my hair and pulling it. Eventually he let go and went out for a minute or so. He then came back and slapped me across the face and said "ninek njan aara ennu ariyila, kollum ninne njan" and hit me again and left.
My mother and his mother were both standing there watching this. After he went to his room my grandmother started going on about how i dont respect him and that threatening to call the police was an idea i got from watching too much phone!? That I have too much freedom and he's my fther who brought me up and that i cant ask him to not touch me.he can choke and kill you and still noone will come to ask about it.
I am devastated. I wanna move out of this house. Im looking for college admissions as of now. I've always wanted to leave this place and going to college hostel was what i was looking forward to since forever. After this incident he wont let me go anywhere far as he know i will not come back. What should i do now?

This isn't regarding maintenance or trying to contact the general receptionist but the "community director" in charge of my specific complex (and for clarity, this is regarding LeFever Mattson Property Management, which I know has had a few articles written about them which only makes this seem impossible to handle).
Phone number on the website for my apartment complex goes to voicemail with no follow up (even the receptionist at their main office stated it is possible that no one has access to those messages due to the transfer of ownership); and previous attempts of contacting more regional higher up staff members via phone numbers (direct to voicemail) has resulted in more silence.
Further background info in comments, but basically, it seems their plan of action is just...waiting the problem out.
Right now I am trying to get answers regarding the lease so that I can exit out while ensuring the current tenants can have an online account to pay their lease; there's other stuff, but that's mostly it. Oh, and that they were incorrect about charging me $35 instead of $25 for a returned check charge (they even quoted the lease that lists the exact legal code that states that the first charge can be maximum $25); it's only $10 so really it is the principle of the thing that they can be pointed to the law and they just ignore my e-mails again.
I asked for the community director's direct supervisor, again ignored.
I don't know what to do, I done "following up on my previous e-mail" so many times, and nothing. I just want to leave to handle my family situation with all my affairs with this apartment in order (paperwork to exit lease, login accounts for housemates, etc.), but it's like nothing is happening and I don't want to be that person harassing the front desk receptionist (who is very nice!) in hopes to get an answer from the community director.
Any suggestions would be appreciated.

I am the Director of Talent Acquisitions at a school network with 1100 employees spread across 12 locations in 2 states. I am the head of talent and report directly to the COO. When I was hired in August of 2021 the school year had started, and we still had 75+ openings. Today I was asked to sign a PIP. I do not agree with it, however, I will sign it if I have to in order to avoid immediately losing my job. My family and I can not take that hit right now but I am worried that if I sign it, it may hurt the possibility of unemployment in the future.
I lead a team of 5 others: 4 recruiters and a team lead/manager that mostly focuses on hiring principals and APs. Since taking over in August of 2021 we have had steady improvement. During the school year our Time to Fill has gone from 41 days in 2021 to 24 days currently. Our turnover is over 40% we receive on average about 40 requisitions per month. In addition, June is the last month of our fiscal year and we are set to come in a little over $90,000 under budget. Last year for comparison we still had over 80 openings and had spent our full budget.
My boss (COO) and I do not see eye to eye on management styles. She took over at the end of 2022 for my previous boss who is now the CEO. She was our Director of Enrollment (Sales) before her promotion. She has not worked in recruiting before and has a bit of an old school idea about KPIs, she does not care how many offers a recruiter makes to her it is about their numbers of outgoing phone calls per day. The boiling point was a couple of weeks ago when she said that she felt our problem was a lack of effort on the part of the recruiters and to demonstrate her point she had looked at one of the recruiters timecards and by looking at the IP address determined that the recruiter left work and clocked out from home. The recruiter said she had forgotten to clock out and realized it at home. She was only written up for it not terminated since IT couldn't find any other instances of her doing it. I do not approve her timecard, the recruiting manager does.
Following the conclusion of this investigation last week my boss told me that she "is not sure that our management styles were compatible". I will admit I am more flexible than a lot of bosses but it has served me well and my results have always spoken for themselves. My boss was a principal and she manages like one. Since joining the education field I've noticed a lot principals manage their teachers the same way they managed students. That is the best way I can describe her management style. Today she presented me with the PIP in a meeting that was just her and I. Usually high level discussions about recruiting performance, goals and projects is discussed in joint meetings with the Superintendent, CEO and Director of HR.
Originally it said "Recent investigations have revealed the TA team to be inconsistent with managing work schedules and have not met required KPI's." I immediately pushed back on the KPI's since except for outgoing calls we have met and exceeded every KPI including offers per month and Time to Fill. She removed that part, so the corrected PIP reads:
Reason for Action: "Recent investigations have revealed the TA team to be inconsistent with managing work schedules"
Actions to be Taken:
Must meet interview, offer and outreach goals Timeline: Report every Wednesday and Friday to COO
Must provide COO with summary of each convo with the recruiting manager reported Weekly by EOD Friday
Must provide COO with summary of each convo with the remaining members of the recruiting department reported weekly by EOD Friday.
Must provide Recruiting Manager with additional training on timecard system by EOD June 2nd.
Consequences: Employee must demonstrate measurable and sustained improvement in the goals listed above within 30 days or be separated from employment. Once satisfactory performance is attained it must be maintained."
My concern is that these "Actions to be Taken" are setting me up to fail. I have no prior write ups or negative performance feedback and we are absolutely crushing our KPI's. The only one that actually addresses the stated concern is number 4. I don't want to sign it and then be let go in 30 days if she feels I didn't share enough conversations with her and have my ability to receive unemployment suffer. Can I sign it but email myself stating that I signed it under duress because it was made clear I would be terminated if I did not? Will that make any difference when it comes to unemployment? Should I loop in HR to at least double check they reviewed the PIP? Should I say I'm willing to sign but that I have some concerns? Push back in the hopes they cut me loose with severance like they have done with others before? I don't have any notion of coming out of this as any sort of "winner" I just want to mitigate the damage to myself and my family as much as possible. Any advice? Sorry for the length. I tried to answer everything in the post since I'm not sure how much I can respond tonight, wife is working so its just me and the 3 kiddos. Thanks in advance!

Previous Chapter Table of Contents
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Sarah's Perspective
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As I looked up at my boss, I could feel my heart racing with nervousness. No matter how much I do my job, whenever I’m asked a question, I feel like I’m back in school and didn’t do the homework. “Sarah, would you be so kind as to please explain what Dr. Shepherd’s report means in plain English,” my boss asked, bringing me back to the present moment?
I took a deep breath and looked down at the report Isaac had prepared, scanning through the pages to identify the parts my boss referred to as “not plain English.” As I flipped through the pages, I could feel my palms starting to sweat with anxiety as every pair of eyes bore down on me.
Finally, I found the section my boss referred to and started summarizing the key findings in my own words. “The object was observed for six months before reaching the heliosphere, which is the space we believe is the edge of our solar system,” I said, trying to keep my voice steady. I paused, looking for the next section.
“Then, the new telescope gave us good readings and measurements on size and speed. This thing appears to be very big,” I continued.
“Approximately two weeks ago, the object completed a turning maneuver and turned on the engines to slow down. In those two weeks, we have seen a measurable reduction in speed. The transit estimate time for the entire heliosphere went from approximately four months to two years, give or take one year, due to the margin of error in our calculations,” I finished, looking up to see the other diplomats and delegates in the room staring at me with varying degrees of concern and disbelief.
“Any questions?” I asked, hoping that someone would come forward with a reassuring response and take the focus away from me.
As I finished my summary, my boss looked at me and said, “Thank you, Sarah. Why is there such a large uncertainty?” I blinked, trying to understand the question and how to answer it.
After a moment, I slowly replied, “Because we don’t know what the object will do. It might cut its engines after slowing down 1% or increase engine power and slow down further. There are many factors that could come into play, and we are still trying to understand them.”
My boss nodded, deep in thought, and then continued, “In light of the clear images we now have, we know this will be some form of first contact. We must be prepared no matter the kind of first contact. We will be relocating to Texas to better coordinate between all the teams involved, science, diplomats, military, and others.”
I couldn’t believe it. I knew we were talking about moving, but now it was happening. I couldn’t wait to call Issac and tell him the good news. I was finally going to see my kids daily, not monthly.
My boss continued, “Anyone not transferred to Texas with us will receive new assignments over the weekend and need to report to their new departments. It was a pleasure serving with you all. For those of us moving to Texas, you have two weeks off to make it there without any issues. We will have our first all-hands meeting on the Monday after two weeks. If you have any questions, please address them to your coordinators.”
As the meeting ended, I felt a sense of excitement and relief wash over me. I said my goodbyes to the few colleagues I knew were not coming with us to Texas and headed toward the front door. The thought of being closer to my children was a huge weight lifted off my shoulders.
Once outside, I hailed a taxi and quickly gave the driver my address. I couldn’t wait to call Issac and tell him the good news. As I dialed his number, my heart raced with anticipation, but to my disappointment, he didn’t pick up. So, I decided to text him instead. I told him I had good news and asked him to call me back as soon as possible.
As we drove through the city, I pulled out my phone and looked up plane tickets to Texas. A flight was available on Tuesday morning, which would be perfect timing for me to finish everything over the weekend and turn in my keys on Monday.
The taxi dropped me off in front of my apartment building before Issac could call me back. As I walked up the stairs to my apartment, I couldn’t help but feel a sense of melancholy. The apartment was now nearly empty, with nothing but a blow-up mattress in the living room, a cheap chair I had picked up from a local store, and a single suitcase I had taken back and forth from Texas. No pictures, mementos, or personal touches would make this place feel like a home. All of that already moved, and I was here alone.
I walked to the kitchen and reheated some takeout on my only plate. As I sat down to eat with a plastic spoon, I felt a wave of gratitude. My “Bachelor Lifestyle” was finally ending, and I couldn’t wait to be reunited with my children. It was time to start fresh in Texas, and I was ready for a new beginning.
After finishing my meal, I washed the plate and decided to frame it as a bittersweet reminder of what I went through when I got home to Texas. I froze mid-wash, realizing this was precisely what Issac went through when we decided to move to New Your City. With a shudder, I resolved that I would apologize for what I had put him through.
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John Cooper, 3 months after object turned on engines.
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I spent my last day in the office at Langley poring over the latest images and reports from NASA. A sinking feeling grew in my stomach as I looked through the data. The eggheads have been geeking and writing report after report of all the wonderful and crazy things they were discovering. My job as the realist was to look at the worst-case scenario.
The images showed what appeared to be an alien craft, and the size of it was measured in thousands of miles. I prayed that the eggheads had made a mistake, that they had added a zero or two or misplaced the decimal point, but deep down, I knew that was wishful thinking. It would change everything we knew about our place in the universe if it was real.
Even more troubling were the tubes that the eggheads didn’t label as anything but suspiciously looked like launch tubes to me. They were estimated to be multiple miles in diameter. To put that into perspective, it was large enough to engulf a small Midwestern town and still have plenty of room for some cows. My mind raced as I tried to make sense of what I was seeing.
Pouring a finger of whiskey, I sat down at the computer to hammer out my last report from this office. Thankfully the eggheads have been adding “Layman’s Abstracts” as they labeled it, so my job was now to add the things their Utopian minds didn’t think of.
Still, I kinda felt offended by the label “Layman’s.” The first time I read it, I thought it said “Lame-man’s.”
As I sat there, sipping my whiskey and staring at the screen, I couldn’t help but wonder what the aliens’ ultimate goal was. Did they want to conquer us, or were they just passing through? Did they want to teach us something, or were they studying us like lab rats? And what did their presence mean for our future?
The fact that the aliens had brought about world peace was a silver lining but also a double-edged sword. It was true that no one wanted to waste bullets on each other anymore, but the new threat also had us all on edge. We were all just waiting for the other shoe to drop.
I chuckled, imagining the aliens compensating with big guns for something, but I knew better. The reality was rarely that simple. The fact was were finally working together, sharing information and resources to prepare for the unknown.
Reagan was absolutely right. Nothing united humanity quite like a universal outside threat. We were shipping bullets and missiles to every country willing to build a bunker deep enough to hide it. We were basically treating explosives and ammo like candy on Halloween. And no one was complaining about budgets since there was a decent chance the banks would go away if the world ended.
Maybe?
I took a sip of my whiskey and leaned back in my chair. The idea of the aliens compensating with big guns for something still lingered in my mind. I wondered if they were as afraid of us as we were of them. Or maybe they were just being cautious. After all, they were the ones with the advanced technology.
As I finished typing up my report and printed out a few copies. As the printer spit out each document, I placed it in an envelope, sealed it with my stamp, and hand-wrote the date and time. One was for my official file. The next was for my boss. The last was for his boss.
As I walked over to my boss’s office with the two envelopes I had just sealed, I was already running through the list of things I needed to do next. This was the last time I would make this walk, at least until the next time I get stationed here. If the world doesn’t end at the next of this next assignment.
Once I arrived at my boss’s office, I knocked on the door and waited for him to call me in. As I entered, I handed him the envelope meant for him and explained that it contained my final report from Langley. I then gave him the second envelope, which was for his boss. As he took it from me, he thanked me for my work in this office and asked how my preparations for the move to Texas were going. I told him everything was in order and that I needed to pack my personal belongings and transfer my equipment.
He wished me luck and said he was sad to see me go. I said it was only sad if everything got blown to smithereens. Otherwise, we had more dances to have in the future. He nodded and ripped open one of the envelopes I delivered.
I left his office and walked out of the building to the car. All I had to do was load my single luggage case of clothing and momentous up my car and set off on the long 20 drive to Texas. Maybe longer if I got stuck in New Orleans again. In any case, I had to be there on Monday at a 9 am meeting as the new security advisor for future operations.
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Issac’s perspective
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Eventually, I saw my wife’s missed call and text messages and called Sarah back. She told me the good news that she was being transferred full-time to Texas. And I couldn’t be happier. It had been months of her flying back and forth. The thought of her finally being here with me was comforting. The next day I called my brother and explained the situation to him. He and his friend were more than happy to help with the kids while I picked up Sarah from the airport.
I arrived at the airport early, eagerly awaiting Sarah’s plane’s landing. As soon as she stepped out of the terminal, I ran up and embraced her tightly. It felt like the world had stopped spinning, and for a moment, everything was perfect.
We returned to the house, and Sarah asked about my brother’s friend after greeting the kids. I could tell by the look on her face that she had figured out something I had missed. My brother and his friend exchanged nervous glances.
They said they’ve known each other for a while. They met at work. But then Sarah dropped the bombshell question: “How long have your brother and his friend been dating?”
My brother and his friend froze, and I felt like the world had come to a screeching halt. I had no idea that they were even dating, and it never occurred to me to ask. I felt like a complete fool for not putting two and two together. And after the initial shock, everything seemed to work out just fine. My brother and his friend seemed happy, and I was glad they had found each other.
Life was going well for me. Working with Sarah and Miles in the same building was great, and I enjoyed my job. However, the looming thought of the end of the world was always in the back of my mind. Ignoring the reports and rumors of the aliens and their intentions took a lot of work. But I tried to focus on the positive aspects of my life and not let the fear consume me.
That didn’t stop the reports pouring in, each more detailed than the last. We learned that the object was much larger than we had initially thought. And it seemed to be dumping an unbelievable amount of energy to slow down. All the instruments and measurements showed that it was slowing down at a gradual linear rate.
Five months later, I was in Miles’ office discussing the latest information packet from the Mars orbital satellites. We repositioned them to get good images of the opposite side of the object, and what we saw was both fascinating and terrifying.
The object was covered in strange symbols and markings, and as we zoomed in, we realized that they were not random. There was a pattern to them, and it was clear that they were not of human origin. There were also tubes and what appeared to be doors, hatches, windows, and hangers in various places.
Miles looked at me with a quizzical expression and asked, “What do you think, Isaac? How large do you think those doors are?”
I shifted in my seat uncomfortably. “I’m not really sure, Miles. I don’t have a point of reference to make an accurate guess. Everything would be pure speculation and useless.” I said, trying to evade the question.
Miles pushed me further, insisting that I give it a guess. I took a deep breath and said, “Well, if I had to guess, gun to the head, I wouldn’t be surprised if they were at least a mile high and 10 miles wide for the large ones. But the smaller ones were squished into little pixels, so they’re probably smaller than that.”
Miles raised his eyebrows in surprise. “That’s roughly what I was guessing as well. That’s huge,” he said, his voice trailing off as he tried to process the scale of the object we were dealing with.
I nodded in agreement. “It’s almost incomprehensible,” I said, feeling a sense of unease creeping over me as we discussed the object’s sheer size and complexity.
Obviously trying to change the subject, He asked, “Issac, do you have the data on positioning for the object. We’ve been tracking its deceleration for the past 6 months.”
“Sure thing, Miles,” I said, looking up the data on my tablet, “I have the latest data on the object’s speed and trajectory.”
Miles leaned forward, his eyebrows raised with interest. “Great, let’s see it.”
I pulled up the graph I had been working on that morning, indicating the steady deceleration the object had been experiencing. I handed the tablet to Miles, watching as he studied the information. His face looked like he was checking my math as he absorbed the information.
“What about future projections?” Miles asked, looking up from the tablet, and handing it back.
I quickly changed files and handed the tablet back to him, showing him the potential trajectory range of the object. “If it continues on this path, it will be in planetary orbital speeds to match Earth and within 10 lunar orbits of Earth,” I explained, gesturing to the graph with my hand.
Miles furrowed his brow, processing the information. “That’s closer than I was hoping for,” he said, looking back at the tablet. “That will give us a very near-earth orbit opportunity for observation and samples. Maybe even drop a rover on it.”
I nodded in agreement, feeling a sense of unease growing inside me. “Yes, it’s a bit too close for comfort for me,” I countered.
Miles looked up at me pensively and asked, “What’s the highest probability path?”
I thought for a moment, took the tablet from him, and highlighted the data and trajectory predictions, “Based on our data, there’s roughly a 10% chance that the object will be just beyond the moon when it’s in the same place.”
Miles sighed, sinking in his chair, defeated and deflated, “That might cause some problems for sample gathering, and we could lose out on many imaging possibilities.”
Sitting up straight, he took out a pad of paper. He started scribbling down some project ideas, occasionally glancing at me for my opinion. “What do you think the chances are that the object will get caught in our orbit?” Miles asked, looking up from his notepad.
I hesitated momentarily, weighing my words carefully, “It’s not impossible. I’d say it’s a decent chance, but we have to be very careful with any attempts to capture it. If we get it wrong, it could crash into Earth and cause a mass extinction worse than the one that killed the dinosaurs.”
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The following is an expert from the Blog The Illuminati Insider
​
Greetings, fellow truth-seekers. It is I, the Illuminati Insider, here to share with you some exclusive information that will blow your minds and shake the very foundation of your beliefs.
My fellow conspirators, listen closely to the words I am about to say. I have uncovered some information that will make your hairs stand on end and your blood run cold. The craft we’ve been tracking for the past 6 months is not what we thought it was. It’s not some puny little thing that will fizzle out before it gets close to our planet. Oh no, my friends. This craft is as big as the continental United States, and it has cannons the size of cities.
I can hear you gasping in disbelief, but I assure you, this is not a drill. The object we have been tracking is not of this world. It’s a behemoth, a juggernaut, a beast that could obliterate our planet in a matter of minutes. This is not going to be a peaceful meeting, mark my words. We are in the midst of the war of the worlds.
We must prepare ourselves for the fight of our lives, my dear comrades. We must gather our resources, our weapons, our courage, and our faith, for we are about to face the ultimate challenge. This is not a time for hesitation, for second-guessing, for doubting. We must act, and we must act fast.
I know some of you might think that this is just another conspiracy theory, that I am just some lunatic spouting off nonsense. But I assure you, I have seen the evidence with my own eyes. I have talked to insiders, whistleblowers, and other brave souls who have risked everything to bring us this information.
We are not alone in this fight, my friends. We have each other, and we have the power of knowledge. We know what’s coming, and we can prepare ourselves accordingly. We can join forces, share our resources, and strategize our attack. We can fight this beast with all our might, and emerge victorious.
So, my fellow Illuminati insiders, let us not waste another moment. Let us band together and prepare for the war of the worlds. Let us show this alien force that we will not be taken down without a fight. Let us be brave, let us be fierce, let us be victorious.
So, my friends, stay vigilant, stay alert, and stay strong. We are in this together, and together we will prevail. Let’s show the world what we are made of.
Yours truly,
The Illuminati Insider
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The following is an excerpt from the blog GalacticGuru.net
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Welcome, fellow seekers of truth and knowledge. This is the Galactic Guru, and I am here to share with you some important information that could save your life and the lives of your loved ones.
As we have been tracking the strange craft that has been approaching our planet, it has become clear that this is no ordinary visitation. This is an invasion, my friends, and we must be prepared for the worst.
We have reason to believe that the aliens who are approaching our planet are not friendly. They are not here to make peace, to share knowledge or technology, or to be our friends. They are here to conquer us, to destroy us, to take over our planet, and to enslave our people.
We must not take this threat lightly, my fellow galactic warriors. We must be ready to defend ourselves, our families, and our way of life. We must stockpile weapons, ammunition, food, and seeds, and antibiotics to prepare for the coming invasion.
I urge you all to take action now, before it’s too late. Gather your resources, arm yourselves, and prepare for the worst-case scenario. We must be ready to fight for our survival, for our freedom, and for our future.
We must also remember that we are not alone in this fight. There are other like-minded individuals out there who are also preparing for the coming invasion. We must join forces, share our resources, and strategize our attack. Together, we can fight this alien force with all our might and emerge victorious.
We must also remember that knowledge is power. We must stay informed, stay vigilant, and stay aware of any new developments in this alien invasion. We must be ready to adapt to any situation, and we must be prepared to make sacrifices for the greater good.
So, my fellow warriors, let us not waste another moment. Let us prepare ourselves for the coming invasion, and let us fight for our survival. We can do this, my friends. We are strong, we are brave, and we are united. Together, we will defeat the alien invaders and protect our planet from harm.
Stay strong, stay vigilant, and stay prepared. The Galactic Guru is with you, always. And to get 20% off your next order please use our promo code. We will even give you free shipping if you do.
The following was left as a comment and promptly removed from the blog post above.
The GalacticGuru.net has always been a source of knowledge and information for those who seek to uncover the truth about the mysteries of the universe. However, I cannot help but feel angry at the recent post about the impending alien invasion and the need to stockpile weapons, ammo, food, seeds, and antibiotics.
While the post may seem like a call to action for those who want to protect themselves and their families, it is also a blatant attempt to profit from people’s fears and anxieties. It is an exploitation of an emergency situation to make money off the backs of those who are genuinely concerned about the future of our planet.
Moreover, the post fails to address the elephant in the room. The elites, the ones who are truly in power, are not concerned about the impending invasion. They have already made arrangements to join their alien overlords and sell us all out.
While the common people are being urged to stockpile weapons and food, the elites are secretly building their spaceships and packing their bags to leave the planet. They have no intention of fighting for our survival or protecting our way of life. They are only concerned about their own interests.
It is time for us to wake up and realize that we are being manipulated by those in power. We must not fall prey to fear-mongering and conspiracy theories that only serve to divide us and distract us from the real issues at hand.
Instead, we must come together, unite as a people, and demand that our leaders take responsibility for their actions. We must demand transparency, accountability, and a plan of action that truly puts the interests of the people first.
The GalacticGuru.net should be ashamed of itself for using an emergency situation to make money. It is time for us to hold them accountable and demand that they use their platform to promote truth, not fear, and to stand up for the common people, not the elites.
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Previous Chapter Table of Contents

I am a not-so-adept-with-tech old person headed to France for 2 weeks in July. I was planning on getting a 10GB data package through Airalo but I want to make sure this direction meets all (or most of) my needs. I need the data for obvious data reasons, not the least of which is Waze and mapping applications. I am running an iphone 12 and I understand that imessage, Facetime, Messenger and What's App will all be available to me once I turn off my primary sim and move to Airalo, but my phone number will be "dead". However, I will need to make calls to my Air BnBs to provide arrival times and I want the ability to call in emergency situations as a good deal of time will be spent on the road driving. Also the Air BnBs/hotels been given my home number to contact me if anything comes up. If I were to go somewhere with free wi-fi, would I be able to switch over the sims briefly and make/receive the call (and incur the cost with my home carrier of course) and then switch back? Similarly, if I am staying at a hotel with free wi-fi, can I turn off the sim to take advantage of the free wifi instead of using up the data plan, then easily switch back when I hit the road? Finally, is using Airalo simple? I just want this to be easy and not have to spend my vacation time wrestling with my data connection. TIA

I live in County Donegal not far from the border. I recently had my phone stolen, and went to the local garda station to report this. While there, I noticed from tracking that the thief crossed the border into NI. The garda officer mentioned it was not in their remit to confront the thief in this instance (which is somewhat understandable), however he mentioned even so that there are additional protocols that would have to be met, and he said that even in an active pursuit it's exceptional to enter the other jurisdiction without prior authorization.
I moved to Ireland recently from the US, and lived along the border with Canada. Similar to NI/ROI there is not a physical border in my region and the border isn't explicitly visible. Back home, the 911 dispatchers in both jurisdictions monitor one another and in emergencies police/fire/ems units will be dispatched/respond based on proximity to the emergency, regardless of the jurisdiction. Police can also continue a pursuit across borders and detain a suspect in their vehicle while waiting for the local police to arrive. If someone has a medical emergency or needs police assistance in an emergency in a border town here, would they theoretically have to wait for local units to respond that are 10s of miles away when a unit across the border might be 5 minutes away? It got me thinking how common it was for me to see Canadian police/fire/ems in my town back home and I don't think I've ever seen PSNI vehicles/NI ambulance service in the area ever.

Why is fixing their website security issues not a priority? I even offered assistance.
Seems like a major red flag
Often when googling sun pac or elba power and clicking their main links the dns reroutes you to porn
Not professional at all.
Anyone have direct contact emails?
Their info, ir, support addresses appear unmonitored.
Their http to https redirection is often hijacked and rerouted from 6am-noon central to porn
Their phone numbers are direct to voice mail which i left voicemails
[email protected]
[email protected]
[email protected]
If you have other emails to try please share

I have a family member who had police show up at their apartment door in the 90s. Neighbors had complained that someone was smoking grass. When the family member opened the door, the officer wrestled them to the ground and accused them of a number of things that weren't true. They remained on the phone with another family member during the entire encounter.
At the behest of a questionable attorney, they accepted a plea deal for misdemeanors. Unbeknownst to them, the misdemeanors entered into the system included unlawful discharge of a firearm. This family member has never even owned a firearm.
The trouble is that the misdemeanor gets flagged as a weapons charge for every background check they go through. As a consequence, they have been underemployed for most of their adult life.
This happened in TX, and when they have tried to get it fixed in the past, they have been told that nobody will even try to correct or expunge a misdemeanor. The police agency responsible is not ethical enough to provide assistance.
Is there anything they can do? They are finally employed in a good profession, but due to state law changes, their place of employment is closing. As they try to move laterally in the industry, the same flag, again and again.

Does anyone else get massive backlash from employees and staff whenever you need to assist them with setting up a application or something that requires 2 factor MFA logins now, then the user freaks out about now needing a application on a person device since they don't have a company device complain and get really frustrated over it.
Like you should be using 2 factor already personally but the fact you try to argue your way out of it scares me sometimes. Like everyone in the company has to do this in order to login to a application, let's say Microsoft Office or Teams. If you don't setup the app on your smartphone for security backup login code then I guess you can sign in till you are ready to work with IT on it.
I recently got a excuse on how I have a flipphone and cannot install apps, idk how to find my cell phone number to provide you that either. Then a few moments later said they have a smartphone and can go into app store, funny how a flipphone turned into iPhone a sentence later.

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.

So, I've been royally screwed by Verizon for a long time. I have a few devices that still have buyouts, and I was interested in the Keep and Switch promo that TMO has. I spoke with someone over the phone, and got sims ordered. Now, my question stems from the fact that what the rep told me and what the website says don't exactly line up. The rep told me that after I get the sims with temp numbers, I submit for keep and switch, get the card and pay the devices off, and then finish the port. But, the website says I port before submitting for keep and switch. I just need to know which it really is, because I've read a lot of people waiting in limbo for the card, and if I get stuck in a situation like that I cannot afford what Verizon wants for the devices.

My situation: I ordered an item online, but the confirmation email was wrongly sent to someone in Italy with a similar email address(I never received the confirmation email from the company).
The person who received my order confirmation email kindly forwarded the email to me.
The confirmation email contains my legal name, my email, my phone number, my physical address and the last 4 digit of my credit card number.
Can I get compensation from the company in this case, since they mistakenly handled my information? If so, how should I proceed -
1) get a lawyer and file a complaint 2) communicate with the company directly and get compensation
Or any other suggestions?
Thanks a lot, Amanda
PS. I live in CA. I believe the company is NY based.screenshot of my email

My husband (m30) always seems to be typing on his phone, he always says he's not talking to anyone, not commenting on anything or saying anything to anyone. I (f32) realize it sounds crazy, cuz I am I do have issues one of them being my intrusive thoughts tend to become my only thoughts. However hes obviously typing something his keypad is yellow and black it illuminates his face yellow as I see typing.......while he's saying he's not typing anything. I feel like this wouldn't be a big deal to me if he hadn't made certain comments on peoples lewd content that he loves (he's said he's trying to stop and I see progress....but I also see that it still happends....which is a completely different issue on my end and I understand that) he's been 100% physically faithful to me as far as I know, but hes also accepted numbers from people with intent to hit them up (that was a long time ago) accidentally brought girls home from the bar (again a long time ago and not for him, he thought he was wingmaning good until they didnt want to go upstairs to the friends apartment) He started up a dating profile on fb under "casual friendships" which i told him ment like casual hookups and he didnt believe me but deleted it and left the 2 people he was trying to talk to in, the dust so to speak.
Besides liking a bunch of photos and a couple (public) comments theres no reason not to trust him, so why do I still feel like he's trying to find someone else, someone less crazy and more attractive (ive had 4 kids and no amount of working out can make me look like the pictures he saves or the videos he downloads) yes ik im insecure and I have low self-esteem and a lot to work on, how do I move past being bugged by his typing, how can I feel like he's not going behind my back?