#It had varied results

[muffinlance]

I really do love your writing and Salvage gets me through when I am sad or depressed. However, I was wondering, how do you cope when someone who wrote a review didn’t like your writing? If you’ve had this before… I had one today and I am dejected. I’m working through my perfectionism and I keep telling myself, “my writing isn’t for everyone and it’s okay.” Any advice?

If it was unsolicited, especially on a fanfic? Delete it, block the person if you feel like, then go do your rage activity of choice before forgetting about it forever. That person is rude and doesn't deserve your time anymore than someone bumping into you on the street.

I've also found it useful to actively think of my fanfic as writing practice, and not even my brain expects perfection from writing practice. It also frees you do Try Cool Things.

Now take this digital blanket and cup of hot chocolate and go reread your nice comments.

[flame2ashes]

Reverse-isekai story where the main character was playing their favourite MMO and tried to play the new expansion by going through the portal that initiates it, but then the game crashed and they couldn't get back in the game. Multiple people encountered this problem but so far the devs haven't implemented a fix for it

The next day, their MMO character shows up outside their door

[violetscanfly]

hi I'm not dead

[spacedustmantis]

so i tried researching what would happen if you weighed 80,000 pounds and fell 300 feet, and for some reason the internet didn't have an answer for that, so instead i used rough estimates and guessing to calculate the impact force of The Event and umm

so i think gillion not being soup is pretty fucking impressive

(for those not aware: MN stands for mega newtons. as in one million newtons. for scale, the average human body experiences about 700 newtons of gravity on earth. a professional boxer might be able to punch with a force of 5000 newtons. gillion and kuba kenta hit the ground with 20,000,000 fucking newtons)

[mcybree]

im crying these results are actually so fucking funny. still putting scott in jail but to the three Everyone Sucks Here voters. I love you

[kornocreep]

Limp Bizkit - Eat You Alive ; 2003

[omarwolaeth]

thinking 'bout how the lads interact with what the bracelets represent, especially in their decks

[nexus-nebulae]

i love when i see a fish in a game and i google the fish and the first photo i see looks Identical to the fish in the game. like yeah that sure is fish!!

[yuusaris]

My Spindle/horse feelings are complicated for reals, but Loser, Baby is gunna be in my head for the next five years, right next to Fuck You, which i wish had a better title, if I wasn't sold on Husk before I am now

[may8elle]

So according to currently and actively-updating numbers (as of 5 May, when I’m writing this), AEW: All In set for Wembley just crossed 70,000 tickets sold- assuming everyone shows up, they’ve just outpaced WWE’s Clash at the Castle (2022), whose attendance was just over 60k

And they just opened up more seats in the arena, as well- meaning if they somehow manage to keep pace with their current sales and everyone shows up, they could- maybe, just maybe- outpace 1992′s SummerSlam, whose attendance (according to WWE) was barely over 80k. (I doubt they open up all the seats, as that would put people behind the stage and whatnot so I’m not holding my breath on that one- but we’ll definitely see)

I PERSONALLY don’t like to pit the companies against each other- friendly rivalry is fine, the animosity of the fans choosing one side over another and shitting on/berating the other side just isn’t cool and definitely not for me. I like parts of both companies and both brands, etc etc. This is just a super important moment to talk about in the Pro Wrestling Ecosphere simply because it’s the first company outside of WWE to do numbers like that anywhere in the UK/Europe. It’s especially impressive because AEW is such a new company and new product. 

[bhalspawn]

im so worried about. roan. i know theyre literally my character but im worried

[ailinu]

blasting into a discord with my 750,000 simulated dice rolls and stem background to argue about the rules of a game with the designer

[skyfcx]

     Spoilers for Sonic Frontiers btw. 

     During our time with Tails in Frontiers, he speaks on how he feels like a burden to Sonic, about how he’s worried he hasn’t changed, and how he’s wildly inconsistent with his heroic acts. And I absolutely adore this level of introspection for canon Tails, what with his character being a little all over the place in recent years. 

     But looping that back into my portrayal, I’m having a touch of trouble figuring out how to use all of this new information because... I sort of already had my Tails do that development. I like it much more when Tails is a sidekick second, he’s his own person with his own skillset and way of doing things first and foremost. And he realized this when noticing that trying to be just like Sonic wasn’t working. That’s when he set out to be more of his own individual, leaning into his strengths and doing things his own way. 

     So that’s why I’m thinking, maybe I can use Frontiers can be the sort of prologue to all of the development that my Tails goes through? He has that adventure, it’s eye opening, he goes off to do his own thing for a while as the ending implies the entirety of the team does, and that’s when he starts making inventions to help him hold his own, getting into his own adventures, meeting new people... 

     It could be the start of when he remakes his Blast Cannon in order to feel stronger on his own. Hell, he could’ve been inspired by Sage to make Nicole! By jove, if we’re crazy enough, we could even say that goddamn Tails Adventure takes place during this time and that’s when he builds T-Pup.

[astillnight]

hey can any of my jewish followers weigh in here?

i'd love to try my hand at making some food (really wanna try matzo ball soup, challah etc) but i'm not sure if it's appropriate for me to make because i'm not jewish.

unfortunately where i live it's like 99% christian so i can't ask anyone in person, but i'd really love some opinions here! ❤️

[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.