#and this isn't a case of i hate change

[heartcircus]

not to be a super complainer mid-liveblogging but i feel like having a faction draft is just such a bad idea. a lot of people are Very concrete in their ideals and each faction has their own agenda so i can't imagine it playing out well in the long run. not to mention that it'd create a lot of conflicting and confusing lore. i mean, green and yellow almost immediately chose to oppose one another (honestly mainly because of bad and foolish but i digress), it wouldn't make sense "in-lore" to have them all suddenly be jumbled up in patchwork factions?

if balancing is the issue then why not disband the factions and move on to the next thing. the primary excuse for "balancing" them that i could understand would be the fact that yellow has the strongest and most grind-y members so Physical conflicts would seem like an uphill battle to other teams. but then again, red and green have been successfully killing Yellow Faction Members every week and more ? there's other ways of dealing with problems than just hand-to-hand combat? quests are scaled per team and boss fights are supposedly scaled per-player so there's not really an issue there? i just don't really see the point in a draft lmao

[abutterflyobsession]

rereading DWJ's Dalemark Quartet and these books are always more brutal than I remember

[everysongineverykey]

begging people to realize that the back warehouse of a grocery store is not a second, secret grocery store that has everything you need plus some extra secret items the first grocery store does not have

[sodafrog13]

my toxic trait as a hstuck fan is that i don't like vr*ska but i don't hate her either, i just could not give less of a fuck about her in like 90% of contexts

[moe-broey]

Besties it may be so fucking over. I think I might literally unironically have covid.

Which is. So unbelievably Stupid. For the entire duration of its existence I managed to avoid it. I was gonna get my updated vaccine at the end of the month. I go to a concert (one of many for the fucking record) and I am masking for the majority of it. I get fucked up by a crowd surfer I almost lose a piercing (bloody but healed okay, was only a bit crusty the day after). Maybe it wasn't the wisest decision to put it right back in but like bitch???????????? What else was I gonna do?????? I mean. Maybe if I were smarter I would have just waited til I got home to fully sanitize it. It did happen during the last set. But like are you kidding me do you think I'm thinking anything other than "Oh shit I almost lost a piercing and it would be a pain in the ass to replace it and I don't wanna risk my hole closing up". In all fairness I think I'm allowed to be a bit stupid there.

Anyways my symptoms haven't been cold like or flu like and they feel exactly like what I experienced when I got the vaccine way back when. Headaches, muscle aches, loss of taste, difficulty breathing even just with. A sports bra. I kinda stopped binding a while ago bc of the strain. It may be so fucking over for me. Literally get top surgery or just fucking die. Have to figure out what's up here first though, gonna call my doctor about it. 🧍

[reminiscentrainclouds]

You guys ever feel trapped? Yea I'm well-acquainted with the feeling of being trapped.

[faebriel]

Kai faebriel I know you’re an angst machine but. Normal happy modern au

oh my dear anon. i fear that what we refer to as angst is inherent to the shitshow tragedy that is the story of the dsmp

[unholystigmatic]

for a website of trans people. I don't think tumblr knows what a pronoun is (grammatically)

[qvvit]

yall . fuck this class im in im so bothered!!!!

[aberooski]

Redesigning/tweaking the Sons of The Stars wardrobe so I guess it's time to finally go in and painstakingly remove all the outfit descripts from the fic because

A: I hate them being there now anyway

And

B: they're not all entirely accurate anymore lol

[iamnotlookingidonotseeit]

day one million and one of the struggle of whether to come out to my parents or not

[ambreiiigns]

gioele hates tiger & bunny so much this might be the worst thing i've ever done to him

[dravidious]

You're more amazing than events occurring

Was thinking about those "discard your hand, draw X cards" cards and made a card

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[asce-of-hearts]

dilf!toji hates wearing his glasses

"You're squinting again." That's the first thing Toji hears before an overwhelming sense of dread overcomes him. He mutes the television, turning to look at you from the sofa.

"How do you know? You're like a kilometer away inside that kitchen. Is dinner ready, by the way?" He tries to play coy, and you walk over to him. Hands on your hips, a favorite of his, means he's getting scolded. Which he finds hot for no particular reason.

"Where are your glasses?" You ask, your eyes narrowing into slits as you look into his mossy green irises. And he averts his gaze, a sardonic smile on his face as he avoids the question.

"Didn't even remember I had those things. God knows where they are."

"Toji."

"Fine, fine!" He groans, like a child who refuses who clean their room. "In the room, first drawer. Where I keep my underwear."

"I'll kill you if you're lying." You hiss at him, and search for the stupid glasses case and bring it to him. The marks of its non-existent usage visible by how the glass is completely clear, transparent and pristine.

"Great. Now can you go back to—" You grab his face, almost poking his eye out as you try and place the frames over his nose bridge.

"Stay the fuck still, you menace—" You growl as you finally manage to get him to wear the things. His eyes immediately adjusting, not looking uncomfortable anymore. He swears his headache dissapeared. And now he can look at your pretty face without it being slightly blurry. You even have pores now! "There... much better. Isn't it?" You croon, and he would agree if it wasn't for his pride. Sitting over his lap, your arms wrap around his neck as his own hands hold you by the waist.

"No. They make me look—" Smooooooch. You press a kiss to his slightly pouty lips, and you can feel Toji Jr. starting to wake up under his trousers. Fucking dog. "—Make me look old." You giggle at that sentence, and he hides his face in the crook of your neck, flustered. You smell like home, which is always comforting for the troubled man.

"They make you look handsome, in my opinion." You reassure him, and he perks up almost immediately at the praise. "It's the truth. They make you look... mature. Like a silver fox, specially with those grey hairs you've been getting lately." He grins, now flattered. You take pride on seducing him so easily.

"I'll have to wear them more often, then," How easily does he change his mind when it comes to you. "This silver fox can't let you become a cougar." He purrs, and you burst out in laughter, hitting him in the chest. Finally he lets you go, not without giving a good squeeze to your ass. Staring at you fondly as you walk back to the kitchen. At least he can see you, not just a blurry figure that moves around his home.

And has that stain always been under your fridge?

EXTRA

"How do I look, Megs?" Toji asks his son as he looks at himself in the mirror. The boy doesn't even look up at him.

"Ridiculous." Megumi deadpans, and Toji feels like he's been shot.

TAG LIST

Toji M.List

TAGGING: @sunnymmoon  @lilithlunas @imvivian @eroscastle @goldenglow149 @lurexin @stranger00001 @kitzusune @mizzhellsingsstuff @lakxcpsta @coolnekochan9961 @notreallyablogger @lilyalone @oliviathatgirl @hannas16 @mimihaitani @raxshall @ayn-yurbestie @janeisnotonline @architectofsuffering @mrstraffy @thatoneweirdkidattheplayground @poopooindamouf @samstrav @yutterfly @staarflowerr @nanamiswife @majissunshine

[onethousandrbirds]

i always find it kind of interesting that the only time "only queer people should play queer roles" style discourse ever reaches a roaring fever pitch is when a new piece of fandom-y media comes out¹ and not, say, oscar bait and prestige tv. hmmm. why do you think that is?

¹ pun intended