#black wet bar

[versailling]

Single Wall Grand Rapids

Example of a mid-sized transitional single-wall dark wood floor and brown floor wet bar design with an undermount sink, recessed-panel cabinets, black cabinets, quartz countertops, black backsplash, ceramic backsplash and white countertops

[garciamanuel]

Transitional Home Bar - Home Bar Wet bar image of a mid-sized transitional single-wall style with a dark wood floor and brown walls, recessed-panel cabinets, black cabinets, quartz countertops, a black backsplash, and white countertops.

[lucianaurtiga]

Grand Rapids Home Bar

Mid-sized transitional single-wall dark wood floor and brown floor wet bar photo with an undermount sink, recessed-panel cabinets, black cabinets, quartz countertops, black backsplash, ceramic backsplash and white countertops

[beardedmrbean]

What a fun happy life

zootampa

[skitskatdacat63]

2009 Malaysian Grand Prix - Red Flag - Mark Webber(ft. Fernando Alonso)

[sukunasstarlight]

plagued w/Johnny thoughts .

[essektheylyss]

I have restrained myself from posting more about this goddamn D&D game a minimum of seventeen times in the last sixteen hours but oh my god I am really going to chew drywall over it I'm not gonna lie.

[twinpeaksfashion]

Dallas U-Shape

[yxminotenshi]

Home Bar in San Diego

[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.

[unamused-kookaburra]

Bro I'm so upset, I went to the croc races today with my mate (everyone else cancelled last minute so it was just us) and we couldn't get a good view of the first race because it was so busy.

We got a really good spot right near the starting line for the second race but by the time it started I was feeling so hot and crowded that I had to tap out. I told my mate to stay and watch the race while I went to the bathroom to splash some water on my face but I like half fainted halfway across the bar just as the race started and I missed it 😭

[ceramictec]

Wet bar backsplash tile installation South Tampa Merola "Kite Black" 4x11 picket tile horizontal.

[dayanaweber]

Single Wall Home Bar Mid-sized mountain style single-wall light wood floor wet bar photo with an undermount sink, flat-panel cabinets, black cabinets, marble countertops, brown backsplash and wood backsplash

[screampied]

✧ ⁺˳ cw. fem! reader, unprotected, size difference, ab riding, dirty talk, squírting, praise, petnames, mdni.

gym rat bf! toji who’s just so fucking big.

you can’t help but openly gawk at him whenever he’s doing his hourly reps and sets. he’s fit, and you’d just do nothing but watch the veins prod within his beefy toned arms all day if you could. “y’er daydreamin’ again,” he’d gruff, watching as you writhe around his heavy length that’s currently nestled between and inside your sapping folds. you were moaning under your breath, desperately trying to get over your most recent orgasm that left your toes curl in. “wonder what’s goin’ on in that pretty mind,” toji murmurs, lying flat back against his weight bench. he’s got nothing on but a sweat drenched tank and black loose shorts—shorts that would always show off the outline of his his raging boner—shorts that were lazily tugged way down the hem of his waist all thanks you. “fuuuckk,” he hisses, feeling you abruptly sit up with his cock loudly exiting out of you. with a squelching ‘pop’, the noise of your cunt rings throughout the thin walls of his gym and he phews. “what’s . . with that look, baby?”

“i wanna try riding these,” you’d breathe through soft breaths, creating a slow trail down his chest with your finger. a bit of sable-dark chest hair sticks against his skin, his pecs specifically. god, he was just mesmerizing to look at. he’s laid underneath you, manspread as your eyes continue to rove further down his perfectly carvened body. streams of perspiring sweat race down his hewed sculptured v-line before you stop at his curly happy trail. “wanna ride your abs, toji.”

with a sly grin, he swipes a thumb over his scarred glossed lips. “do ya now?” and you could almost see the smugness swell up in his chest. toji’s shaggy bangs fully block his vision as he gets a good look at you, making two bandaged hands glued to your waist. “weird girl,” he snickers, and you moan once his emerald eyes flicker towards your drooling wet cunt. “hn. but go ‘head then. knock y’erself out,” he tilts his head back, crossing his arms cockily. “make me proud.”

slowly, you move yourself closer toward the middle part of his body and you moan almost right away. it’s a pretty sound that he’d never get tired of hearing. toji’s perfectly muscle-bound, such swole arms and even more swole calves—so thick, your skin practically sticks against his the longer you spent on his chest.

the second your bare cunt leisurely slides against his abs, you feel a cold shudder creep down your spine.

“f- fuck,” you whimper through gritted teeth, glancing at his face to see him combing a few cramped fingers through his hair. toji’s broad frame underneath you grew idle and still—and he can’t help but snake a big callused hand around your waist, stroking a few weak pumps at his now soft cock that was inside you just milliseconds ago. “toji, your abs feel so good.”

“they better be,” he rasps as one of his forearms pulls away, stretching outward to grab onto the handle bar that’s directly above the two of you.

multiple veins of his bulge through every part of his arms and you felt yourself throbbing just at the sight. he’s so big, and you only craved more by the second. toji grunts, feeling the coolly air waft against his reddened neglected tip as you continue to thrust forward - sloppily, but forward.

your hips were pathetically slow, barely even making haste as you dragged against each flat sleek ab. you were rickety, cutely making a feeble swivel with your waist despite how your knees were on the verge of bucking. toji continues to watch you, studying your lewd facial expressions and all. he noticed how your breathing continued to change, your eyelids would grow heavy, drooping lower and lower as and your mouth hangs itself open—gasp after gasp leaving your spot-slicked lips. tossing his head back, you glance how his adam apple bob’s, and he’s giving your ass a tight squeeze. “yeah, that’s it. ride ‘em good, princess,” and his voice pitches a deep husky low once your cunt squelches right up against tightening midsection. “mhm, use those hips. fuck me good, baby.”

as shallow breaths continue to ruthlessly snatch away from your full lungs, you resume to rock back and forth against him—his sharpened pectorals now being lewdly slathered from top to bottom with your syrupy juices. “hngh, ‘s ripped,” you’d moan out, feeling your tummy heave and curl inward within every few jerk of your deranged hips. you bit the bottom of your lip, pulling skin back whilst his abs continue tighten even more right underneath you. his six pack’s now entirely wet, shining with nothing but your own candied slick and he grunts. toji hears the greedy squelches of your pussy but he only imagined what it looked like down there. as your lips form into a gasping ‘o’, your brows contort into a furrow as you start to whimper out pathetic babbles. “toji, ‘m not gonna last. fuck, fuck.”

“oh, c’mon, don’t say that, princess,” the dark haired man coos, and you then star to feel the fat round tips of his thumbs massage against your active hips. he’s steadying your waist, helping you grind faster and faster despite how your legs were close—so so close to succumbing to defeat. “y’er a big girl, keep goin’ baby, ride ‘em like you ride my cock, mhm.”

your cunt twitches at his words, at his praise and oh it’s so embarrassing. as you continue to move, toji can feel the faint spasming throbs that vibrate on his flat stomach and he snickers. “shit,” you gasp, and your hands continue to feel up inside the thin linen of his tank top. he’s so buff, you couldn’t help but salivate—imagining toji with his big bulky arms slowly wrapping around your throat. your hips start to accelerate at a much briskly pace. as you were trapped in your erotic seven second fantasm, you sob out a whimper once he spanks your ass, bringing you straight back to reality. he’s telling you to keep going, you could tell from the brief priggish look in his eyes. “toji—ngh, ‘m gonna—”

and as your sopping folds continue to move quicker against his chiseled ripped pecs—you let off a soft dramatic gasp as fluttering ripples of waves surge through your core. out of nowhere, you gush right onto his abdomen while you’re still sloppily thrusting your hips onto his tight flexing stomach. “fuck, ohmygooodd,” you’d whimper out in cute elongated mewls, dragging every poor syllable. your squelches were loud—and your eyes widen at the sheer realization that you’re squirting—trickling out lustrous spurts of your own juices. you were holding in a breath you didn’t even know you were holding, and your eyes squeeze shut completely once you fully release.

with weak bucking hips, you let off a shaky sigh and toji’s still got that annoying smug grin plastered across his face. “aw, poor baby,” a hand of his snakes around your waist, dark aroused eyes glancing at your pulsating weeping pussy. you weren’t moving anymore, and yet you were still plopped on his pecs. seconds later, you feel him flex each core muscle against your achy clit and you whimper, geysers of slick dampening his swole abs. “tch. made such a mess, ‘m all soaked,” and you moan, feeling him grab ahold of both of your wobbly unstable hips. you were dumb, dumber than you’ve ever been and all you felt was his tightened abs tensing right underneath your slobbering slick heat.

toji’s entire chiseled midsection of his chest was now sheeny, perfectly coated with your slick that makes his skin glimmer like a jewel and he hums. “my messy girl,” and a thumb of his playfully smears down your cunt, feeling it’s pulse prod against his fingertip. with an amused quirk of his thin black brow, he tastes you by licking his finger slyly. with needy eyes, you’re just blankly staring at him—panting heavily, pawing at his puffed chest for more. “oh, you’re not done?”

“n- no,” you whine, feeling a plethora of electric shockwaves erupt through the undersides of your thighs as you start to pathetically rock against his abs again, rubbing yourself against your own slippery wetness. “fuck, want more. hold still, toji.”

“ ‘m all yours,” he replied in a low mumble, giving your ass one more teasing squeeze. as he grabs a nice chunk of it, he groans throatily before laying his feet flat down against the carpet beside the bench. “good girl, keep ridin’ me,” and his hand tightens against your ass, throwing his head back with his hands covering his face. “fuck, gotta train this sloppy cunt some more anyway, heh.”

[raannt]

Great Room Dining Room Inspiration for a medium-sized rustic great room renovation with a dark wood floor and a brown floor and brown walls.

[unsernameinuse]

Tampa Wet Bar Inspiration for a small timeless single-wall medium tone wood floor and brown floor wet bar remodel with an undermount sink, glass-front cabinets, black cabinets, marble countertops, white backsplash and marble backsplash