#but the bad ones deserve the bad reviews

[becca-alexa]

god i hate having to do course evaluations

[caffeinated-bibliophile]

Thinking a book is a debut that could've used some work, but wasn't the absolute worst: 🫤

Finishing it and finding out not only is it NOT a debut, but this is actually the most recent of almost a dozen books: 😬

[diari0deglierrori]

Ok guess I’ll watch it

So true (in a good way)

Poetic cinema

SO TRUE

[quietwingsinthesky]

okay sorry didnt mean to go on like that i just have many feelings about this. As A Gamer.

[thekidsarentalright]

have seen 2 reviews for stardust come out today one gave it a 4/5 and the other a 4.5/5 oughhfjfnfkd 😵‍💫😵‍💫😵‍💫

[isablooo]

Really do love the original Ace Attorney character designs and I’m really not a fan of the way they shifted in AA5 (like many other good things in the games...). Originally the important characters looked like wacky cartoonish versions of real people, but in AA5 they just become fully cartoony and don’t even have that real-world grounding at all. I can’t really explain it but they also just become way more cluttered like they’re throwing random design elements at the wall and seeing what sticks. Athena's and Blackquill designs are bad (honestly Blackquill’s suit is great but the skunk hair just throws it all off), but it also extends to side charas like Prof Means, wtf was going on there!

[h3rmitsunited]

I was going back through my old school stuff from like 1st grade and there was this like journal where we had to write like a couple sentences each day to practice writing and stuff and i had this one day where part of what I wrote was "I hate myself today because I had to change my card to yellow" (the cards were like discipline things so you started with green and if you weren't being good you had to stand up and go to the front of the class to change your card) and I don't remember what it was for but I'm sure I was just like maybe talking or something like that.

But like damn. Even just thinking about the times I had to change my cards in those classes makes me want to cry. I remember always being so upset anytime the teachers weren't happy with me and then I think about me now and how I'm always expecting people to think the worst of me or be hiding that they don't like me or always expecting the other shoe to drop even if they've been telling me I'm doing a good job because I'm bad and I need them to just tell me why and what exactly they're holding back

And I've got a review coming up at work soon with my bosses since it's almost my 6 year anniversary of working there and all I can think is oh good now they can stop telling me how great I am and how happy they are to have me there and just tell me everything I'm doing wrong because I know the compliments aren't right and they have to have been holding back what all my issues are.

And I think something in my upbringing may have kind of fucked my head up... just a little bit

[always-andromeda]

[babydarkstar]

no dyke bars in america anymore……what is this world coming to

[m0e-ru]

'are you trying to get your friend into 4 or make her stay out of it or what' im feeding her dojima family drama trimmed from the dastardly carcass of the entirety of piss four it self

[daloy-politsey]

“They’re trying to discharge her constructively. Do you know what Constructive Discharge means?” She asked.

As soon as I heard the term ‘Constructive Discharge,’ I knew I’d never seen it on a vocabulary quiz.

“No. What does it mean?” I asked.

She explained.

“Constructive discharge is a fancy way of saying “being forced out.” It’s not good. And if you’re not a lawyer or in human resources, you’ll probably learn what it means when it’s happening to you.”

“Oh my God. I’ve seen this my entire career and never knew it even had a name.” I thought.

You’ve seen constructive Discharge too. You may have experienced it. We’ve all made choices to avoid it.

Constructive discharge defined

“We can’t fire you, but we’ll make you so miserable you’ll quit, and then we won’t have to pay your unemployment.”

Then there’s the textbook definition:

“A constructive discharge occurs when your employer has made working conditions unbearable, forcing you to resign.”

Or as one person put it.

“I didn’t get handed a pink slip, but when you’re not wanted, people have a way of letting you know.”

HR isn’t always the secret police.

Employees aren’t always victims of evil-doers.

However, employers push employees out all the time to maintain and protect the, “We didn’t do anything wrong, YOU did,” power structure.

Constructive Discharge looks like this:

— Meeting invitations slow to a trickle, and you’re excluded from emails and generally looped out of what’s going on.

— People stop talking to you or stop talking when you walk in.

— Your emails don’t get answers, or they arrive too late to be of value.

— Suddenly, your work is not good enough, though nothing about your work has changed.

— Reviews, once good or even glowing, are now mediocre or bad.

— Instead of a bonus, you get a Performance Improvement Plan.

— Warnings and write-ups start so they can justify your eventual termination with documentation of your “poor performance”

— Your work, clients, assignments go away, or they overwhelm you with work.

— The words “Set up to fail” were practically invented to describe this scenario.

Constructive Discharge is illegal

It isn’t easy to prove you’re a target, and it’s even more challenging if you don’t even know constructive discharge is a real thing.

If you’ve ever experienced this and don’t fully understand what’s happening to you beyond knowing you’re in the process of being excommunicated, it can be hell. It’s not uncommon for the experience to leave long-lasting scars.

Talk to anyone who’s ever been through it. They’ll tell you.

Knowing constructive discharge exists and how it’s used gives you power to predict what’s coming and to protect yourself.

Seeing the endgame helps you in two ways.

You know what to expect. Having a sense of what’s coming next is enormously empowering. You can go on the offensive and protect yourself. Constructive discharge works to crush your ego, making you feel you did something wrong and deserve this treatment.

Without strategy, you end up being a miserable pawn in your employer’s endgame.

Remember, they’re almost certainly building a case to fire you in the event the hellscape they create for you doesn’t persuade you to quit.

If you’re getting pushed out, and you know what to look for you can prove constructive discharge and you can get unemployment benefits, be released from payback obligations on a signing bonus, and protect your mental health.

You’re not crazy, incompetent, or a failure. This is real and it’s carefully executed to leave you holding the bag and feeling like you did something wrong.

If they force you out, in addition to feeling horrible, you lose your paycheck, benefits health insurance, and possibly owe them money.

[cowboycannibalism]

one of the things that annoys me so bad right now is seeing letterboxd reviews about Lisa Frankenstein being like "she's such a horrible character", "those people didn't deserve to be killed" blah blah blah

SHUT UP

it's a horror romance!! a girl keeps a reanimated dead guy in her closet and falls in love with him! what did you think was going to happen? it's SUPPOSED to be fucked up and weird and that's part of its charm. quit being boring, let female characters (esp in horror) be messy and chaotic and morally gray.

[kanyniablue]

shout out to that particular brand of self-satisfied sassy book review essay which is nonetheless wildly wrong

[astonmartinii]

you and me got a whole lotta history | charles leclerc social media au

pairing: charles leclerc x historian!reader

y/n is a historian and it’s not her fault her bf’s job takes him all around the world…

yourusername

liked by charles_leclerc, danielricciardo and 102,561 others

location: melbourne 📍

yourusername: so it’s the australian grand prix and i’ve spent the start of the week exploring this old city. one of my stops was the historic old melbourne gaol. this now museum was once a prison that housed some of the most feared criminals in australian history. constructed in 1839, the old melbourne gaol saw 133 hanged for their crimes between 1845 and 1924. it was briefly used during world war two but ceased operation as a prison in 1924 and was renovated to be part of the RMIT university and the museum it is today. a definite must if you’re visiting melbourne !!

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user1: my fave part of the race week is y/n’s museum recommendations tbf

user2: i can vision charles being dragged around this place hating his life

charles_leclerc: the things we do for love

yourusername: you said you enjoyed it :(

charles_leclerc: I DID

user2: oops

yourusername: i’ll leave you at the hotel next time

charles_leclerc: it was scary but i enjoyed it because i was with you

yourusername: okay that’s better

danielricciardo: so my farm isn’t good enough for you

yourusername: noooooo danny i thought we were going after the race?

danielricciardo: oof my bad

user3: petition for there to be a teds notebook but it’s y/n giving us a historical guide to the city the race is in

f1: we’re listening @skysportsf1

charles_leclerc

liked by yourusername, scuderica ferrari and 788,341 others

tagged: yourusername

charles_leclerc: tough race in melbourne but a beautiful city regardless

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user4: HE served, we don’t talk about the race

yourusername: i don’t mean to say i told you so but i did say our day trip would be the best part

user5: girl you’re gonna get banned from the ferrari garage

yourusername: they deserve far worse than what i’m saying let’s be real

user5: true

user6: i love how charles didn’t reply ferrari has his ass ON LOCK

carlossainz55: we'll come back stronger

danielricciardo: we can all commiserate at my farm bro

charles_leclerc: your farm better be as good as you're saying now

danielricciardo: nervously awaiting the y/n review

yourusername

liked by charles_leclerc, maxverstappen1 and 104,561 others

location: miami 📍

yourusername: though miami may be known for it's partying (it's all about the U), charles and i took our monday to take a stroll around st bernard de clairvaux church, one of miami's hidden gems. the church was originally built in spain all the way back in 1141 to the style of cistercian romanesque architecture for alfonso vii. the monastry's cloister was illegally purchased by american william randolph hearst in 1926 and in order for the church to be transported it was dismantled to 11,000 pieces and sent to the us where it was rebuilt and still stands to this day.

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user7: i'm never gonna be able to afford to go to miami so why did i read this whole thing like i'll visit some day?

yourusername: history is important and interesting, always good to read even if you never visit !!

user8: she's like the older sister i never had

user9: did charles enjoy this one more?

yourusername: "at least i'll get a tan here"

charles_leclerc: i feel like anyone who reads about me in your comments will think i'm an asshole, i have fun every time i just don't understand most of it

yourusername: i know you have fun baby (and i love you for driving us to all of these places)

user10: have you considered our super historic frat house this saturday night?

user11: imagine thinking you have a chance when her literal boyf is CHARLES LECLERC

user10: every goal has a goalkeeper doesn't mean you can't score

charles_leclerc: i will run you over

user12: omg ferrari's pr is quaking

yourusername

liked by charles_leclerc, lancestroll and 112,677 others

yourusername: it is my biggest honour to announce my position as a history lecturer here at oxford!! i always dreamed of studying here and to get to pass on my knowledge to those looking to follow in my footsteps is a huge pleasure and responsibility.

p.s. no worries, it is not full time so race week explorations will continue.

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user13: so it was true :(((((( wait i just read the whole post my bad

user14: so i guess i now need to turn my Cs into As if i wanna attend a y/n lecture

charles_leclerc: unbelievably proud of you my love - don't miss me too much

yourusername: you sure i can't persuade you to move to england with me :(

charles_leclerc: i'll be there as much as i can be but monaco is still our home

yourusername: always

landonorris: proud of you smarty pants

yourusername: thank you landito

landonorris: so you'll now root for the brits?

charles_leclerc: over my dead body

yourusername: what charlie said

charles_leclerc

liked by pierregasly, yourusername and 1,209,778 others

tagged: yourusername

charles_leclerc: super happy for another win for the season but we keep pushing for the real prize at the end of the season - thank you for your continued support tifosi and my love y/n who stayed up all the way in oxford ❤️

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user20: i don't wanna jinx it but like the season is going well

user21: too well....

yourusername: winning looks good on you

charles_leclerc: you look better on me

pierregasly: oh god you've been apart for a triple header and now you're being horny on main

yourusername: says mr. doggy emoji

pierregasly: touche

user22: so charles can mathematically win in either austin or brazil FUCK THEM KIDS I NEED Y/N AT THESE RACES

user23: if she's not there for charles wdc i am personally going to have a sleepover on the train tracks

yourusername added to their story

yourusername

liked by charles_leclerc, lewishamilton and 503,786 others

tagged: charles_leclerc

yourusername: the autodromo jose carlos pace is the crown jewel of the interlagos neighbourhood. the circuit opened 83 years ago and has hosted the f1 since 1972. the circuit was originally meant to be a housing area but due to the 1929 stock market crash the owners decided to construct a racing track instead. interlagos is often a season decider with fernando alonso winning both his 2005 and 2006 titles here, kimi raikkonen winning the 2007 championship here, lewis hamilton won the 2008 championship here, jenson button clinched the 2009 title here and CHARLES LECLERC WON HIS FIRST TITLE HERE IN INTERLAGOS FOR THE 2023 SEASON

on a real note i am so proud of you charles, i have seen the sacrifices you have made and the unbelievable amount of effort you pour into every facet of your racing NO ONE deserves this more than you. i am so grateful to have shared this moment with you, here's to many more xxx

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user26: i am unwell this is so fucking cute

user27: bro this is so fucking crazy

charles_leclerc: couldn't have done it without you, so glad you could be there for me xx

yourusername: always charlie xx

yourstudent: miss y/n you can cancel all of our lectures if charles wins the championship again FORZA FERRARI

charles_leclerc: the people have spoken

user28: insane butterfly effect of the wall street crash to charles leclerc 2023 wdc

user29: they make me believe in love

note: this was super random but popped into my head while at work and i knew i had to write it !! hope you enjoyed xx

[norrisleclercf1]

This might be real late but I was rewatching the Vegas gp. So if you are up for it, could you do a poly lestapen and reader where Charles gets annoyed about the first lap incident

A/N: It's been so long since I've watched that race, so excuse me if anything is wrong with this, also I've missed my babies lestappen

"Charles, just talk to me," You roll your eyes, knowing that Charles for the past 3 hours has refused to talk to Max since they finished their press conferences. Max had apologized to Charles for pushing him off the track, and you and everyone else thought Charles was perfectly okay, clearly that wasn't true.

The moment the cameras were off them, Charles wasn't saying a word and would only speak to you. The three of you were back from partying and now, Charles was trying to shower while Max was with you in the bathroom whining. "Charlie....please," Max whispers, hating this. You wanted to get involved but, when it came to their racing, you stayed out of it.

Charles gets out, wrapping a towel around his waist and kisses your cheek going to his suitcase to grab some underwear to sleep in. Max stands up quickly and storms into the bedroom and you follow knowing this wasn't to end well.

"If you're so angry with me, why date me? You knew this would happen, especially with us, you said you were fine, why did you lie? To hurt me, because if that was your goal, you've succeeded Charles. You've hurt me more than anyone else I know," Max turns and stalks into the bathroom, slamming the door making it and the wall rattle.

Charles just blinks and sighs, his shoulders deflating and turns facing you. "You've done wrong Charles, he didn't mean to do that. Has he ever apologized to you before? On live TV? Charles, he felt horrible, all he talked about was how bad he felt with what he did. You accepted his apology and made him think everything was okay only for you to ignore him the last 3 hours, that's just cruel." Charles doesn't say anything as you turn and climb into bed, turning your back to him.

"I made the mistake of reviewing the tape with the team, and they were all furious, and I guess....a small part was still angry and, I was being childish." You sit up quick and glare at him. "Don't say it to me, jackass, say it to the one you've actually hurt," You voice holds no heat which has Charles nod his head and move to the bathroom but stops when the door is ripped open by Max.

"I love you," Charles blurts, Max stuttering to a stop and staring at Charles like he grew a second head. "I know that Charl, but you still hurt my feelings," Max whispers and moves around Charles but, Charles grabs his waist and turns him around. "I'm a dick, and deserve to sleep on the couch. But, I'll never use what happens on the track affect the love I have for you and Y/n." Max sighs and moves hugging Charles, melting into his boyfriends hold.

"I love you too, please don't ever ignore me again," Max pleads, squeezing Charles close who sighs leading them to the bed. You make room for them as they lay with you between them. "You two ever argue again about racing, kicking you out of the bed," "Deal," they both agree.

[justlemmeadoreyou]

1. prepping (restaurant owner!harry x chef!y/n)

summary: you landed your dream job as a line cook at harry styles' prestigious haus kitchen restaurant in chicago. the tough chef job demands focus, but it's really hard when your boss looks like harry styles.

words: 4.3k

warnings: nothing major in this one

Your palms were sweating as you gripped the steering wheel, driving through downtown Chicago towards your new job. You kept glancing down at the address on the printed directions, double checking that you were heading the right way. The last thing you wanted was to be late on your first day.

Ever since getting your culinary degree, you had applied to what felt like hundreds of restaurant jobs, desperate to get your foot in the door of a real professional kitchen. But very few places wanted to hire someone so fresh out of school with no actual experience. 

Finally, after months of dead ends, you had landed a line cook position at Haus Kitchen - one of the hottest farm-to-table restaurants in the city. You could scarcely believe your luck when you got the call saying you were hired.

Haus was the brainchild of Harry Styles, international superstar singer turned chef. After his chart-topping solo music career, Harry had traded in artist life to pursue his lifelong passion for cooking. Using his accumulated wealth, he opened up Haus five years ago to rave reviews, quickly earning a well deserved Michelin star.

You vividly remembered watching Harry's transition from a pop idol to dashing culinary entrepreneur play out in the media. As a teenage girl, you had been obsessed with him during his One Direction days.

Your bedroom walls were plastered with Harry's posters and you had relentlessly played their songs, sighing over his tousled hair and pouty lips. Then as you got older and Harry went solo, your boyband crush evolved into more of an intense celebrity infatuation as he cultivated a cool, rebellious image.

There were countless gossipy blind items about his infamous hellraising, flings with models and socialites, and run-ins with the law. You had followed all the scandalous Harry headlines with rapt attention - from getting papped stumbling out of nightclubs with an endless parade of beautiful women to getting arrested for drug possession outside Soho clubs. 

But finally in his late 20s, seemingly bored of rockstar debauchery, Harry had pivoted to reset his image as a knowledgeable culinary entrepreneur. You admired how he transformed from tabloid bad boy into a refined, successful businessman and chef.

He began studying haute cuisine under the tutelage of famous European chefs, traveling abroad to hone his skills further. While continuing to record new musical projects independently, Harry started establishing himself in the culinary world through guest stints on TV cooking shows and food/wine events.

With his brooding good looks, charming personality, and serious culinary chops, the world fell for Harry's new sophisticated image. Before long, he was the subject of breathless puff pieces in food magazines as "the sexiest Renaissance man in the kitchen." It seemed natural when Harry soon opened up his passion project Haus to capitalize on his popularity and love of food.

Now nearing your mid-20s, your teenage fannish obsession had cooled into more of an admiring celebrity crush. You had stayed aware of Harry's journey, but your priorities were focused on graduating culinary school at the top of your class and finding your own big break in the Chicago restaurant scene.

So when you landed a job at Harry's iconic Haus, it almost didn't feel real. Not only would you be working at one of the city's most exclusive spots, but under the same roof as a chef you had admired for ages.

Not that you expected to have any real personal contact with Harry himself, you reminded yourself as you merged onto the exit for downtown. He was an internationally famous mega-celebrity who had to have hundreds of staffers, not to mention being handsomely paid to just be the smiling face of the business while professional kitchen vets like Paul Thomason handled the day-to-day operations.

Still, you had to admit to yourself that a tiny part of you tingled at the mere idea of being in the same building as Harry Styles...hopefully catching a glimpse of that handsome, endlessly charming man in the flesh...

You shook your head dismissively and double checked the directions again, annoyed at getting so easily distracted. This was your big break, your first serious job in the industry. You needed to bring your A-game and focus, not dwell on silly celebrity daydreams.

It was your fantasies of becoming a respected chef that needed to take priority.

You pulled into the parking lot for the restaurant, double checking that you had the address right. The sleek, modern building had a neon "Haus Kitchen" sign glowing over opulent double-door entrances flanked by velvet ropes and cheerful outdoor seating areas.

Taking a steadying breath, you cut the engine and sat for a moment, giving yourself a pep talk. This was it. No more messing around doing coursework or labs - this was the major leagues with all the intensity of a real professional kitchen. You had to bring it all day, every day.

As you climbed out of your beat-up Honda, you smoothed down your spotless new chef's whites, making sure everything looked pressed and presentable. With your knife kit tucked under your arm, you walked towards the entrance with purpose, chin held high.

From the moment you stepped through the doors, it was like being transported into another world. The smell of simmering sauces, roasting meats, and freshly baked bread envaded your senses. Even hours before opening, the energy and hustle for dinner prep was palpable.

Off to the left was the main dining room you had studied photos of online - effortlessly cool with vaulted exposed wooden beam ceilings, brick accents, and casually modern decor. Pendant lighting glowed cozily over tables draped in white linens and rustic chandeliers hung over plush tufted leather banquettes. A lively bar area centered the space, stocked with top-shelf liquors and backed by a dazzling display of custom glassware.

In the distance ahead, you could hear the clamoring of the kitchen in full swing. Your stomach did a nervous flip - this was it. Taking another fortifying breath, you headed through the archway.

You emerged into a large, sleek open kitchen layout, all stainless steel and butcher block islands. Uniformed cooks were buzzing at their stations like a well-oiled machine under the barked commands of an older, stocky man you immediately recognized as Head Chef Paul Thomason.

Despite his gruff reputation, watching Thomason in action was nothing short of mesmerizing. He moved between stations with the easy grace of a conductor, sampling sauces, tweaking seasonings, and directing the workflow with gruff orders. There was no wasted movement or micro-expression as he continually tasted and perfected dishes, alternating between thoughtful contemplation and decisive action.

Though you had only seen Thomason in pictures and television appearances, his fierce focus and mastery were unmistakable. This was what true professional kitchen expertise looked like in the flesh.

Feeling like a mouse that had wandered into the lair of a lion, you hovered near the entrance, uncertain of what to do next. The kitchen team flowed around you in a choreographed dance, deftly ignoring your presence as they prepped and plated flawlessly.

After a few minutes of anxious loitering, the intimidating Thomason seemed to finally notice you. His grizzled features contorted as he scowled, looking you up and down through eyes squinted with decades of kitchen smoke exposure.

"You must be the new kid," he said gruffly, crossing his bulky tattooed arms over his broad chest. Even without raising his voice, Thomason had a rumbling bass that easily carried over the kitchen's clanging din. "Christ, you're shorter than I expected. Think you've got what it takes to keep up around here?"

You nervously clutched your knife kit closer while trying to not look as flustered as you felt. "Y-yes, chef!" 

You swallowed hard, hyper aware of everyone around you now watching the interaction. "I, uh...I came ready to work as hard as it takes. Whatever you need from me."

Thomason grunted, squinting at you for another long moment in consideration. Then he jerked his head towards the back. "Get changed out quick and meet me back here in 5. I'll get you started on prep and we'll see what you're made of. Don't keep me waiting."

"Yes, chef!" you responded immediately, wincing at how high your voice had gone up an octave.

Without another word, Thomason turned and strode back into the controlled chaos of the line, immediately redirecting his attention to sauces and garnishes. Letting out a shaky breath, you scurried towards the changing rooms, heart jackhammering.

Well, you were officially in the thick of things now...

You hustled back out to the kitchen, trying not to look frazzled from your rushed change. A young Hispanic line cook spotted you and waved you over to his station.

"You the newbie?" he asked, not unkindly. When you nodded, he jerked his head towards the walk-in refrigerator. "Thomason wants you to start by breaking down some of the produce delivery for prep."

"Got it, thanks," you replied, eager to prove yourself. The line cook gestured you through the door into the immense chilled walk-in.

You blinked as your eyes adjusted to the cold, taking in the sights and smells of the impressive stockpile. Shelves upon shelves were stocked with an array of fresh seasonal produce - crates bursting with leafy greens, bushels of root vegetables, flats of vibrantly colored tomatoes, exotic fruits, and mushroom varieties you had only read about.  

Your culinary school had humble basics for ingredients, nothing like the bounty of locally-sourced, meticulously selected provisions that Haus Kitchen demanded. You felt a thrill at getting to work with such an extraordinary pantry.

Respirating clouds puffed from your mouth as you scanned the inventory tagging system. You had been taught similar protocols in your food safety courses, but there was something exhilarating about putting that knowledge into practice in a real professional environment.

Grabbing a stack of plastic totes, you made a game plan for which items to start prepping first based on perishability levels and what would be needed for that evening's specials. Though you started out slow at first, you steadily built up a cadence of meticulously cleaning, trimming, and sorting into appropriate storage containers.  

By the time Thomason stuck his head in to check on you an hour later, you had developed an efficient system and made solid progress through a mountain of deliveries.

The head chef grunted in approval as he inspected your neat stacks of prepped produce, crossing his arms as he looked you up and down with a critical eye.

"Not bad, kid," he rumbled. "Clearly know which end of a knife to use, at least. C'mon back out, got some protein fabrication for you to tackle next."

You diligently followed Thomason back out to the main kitchen, wiping some sweat from your brow with your sleeve. Despite the industrial cooling system, the heat blazing from the ovens and range tops made the open kitchen feel like a furnace.

As Thomason led you to a stainless steel butcher's block island, you couldn't help but gawk at the array of gleaming knives hanging from magnetic strips overhead. The blades were works of art - sleek, razor sharp, and clearly extremely expensive.

Gesturing you over, Thomason grabbed a boning knife and twirled it deftly before handing it to you. "Let's see how you handle breaking this down."

He gave the block a solid smack with his meaty palm, indicating for you to get started on the glistening slab of beef tenderloin before you. Taking a steadying breath, you gripped the bone-handled knife firmly and leaned over the cutting board.

"Yes chef," you murmured before carefully piercing the thick cut of meat, angling the blade with practiced precision from all your training.

Around you, the kitchen bustled with the usual rattling pans, sizzling ranges, and Thomason's occasional barked orders. But as you fell into the rhythm of deftly separating fat and sinew, the noises began to fade from your awareness.  

You were completely focused on your knife work, confidently sawing through the tender flesh as you reduced the tenderloin down to portions and trimmings for other stations to further break down. It was meditative, almost hypnotic, the way you instinctively slid the blade along rendered paths of butchery.

After your initial intimidation of the intense Haus environment, you started to find your groove and calm amidst the choreographed insanity surrounding you. You were so laser-focused on the satisfaction of properly executing each slicing technique that the rest of the kitchen chaos became mere white noise.

You had no idea how long you stayed absorbed in the butchery, but eventually you became aware of a presence at your elbow. Glancing up, you nearly jumped to see Harry Styles watching you work with an unreadable expression, hands shoved into the pockets of his slim-fitting slacks.

His dress shirt was rolled up to his elbows and the fitted cotton fabric clung to his toned arms and chest, a few chest hairs peeking out of his slightly undone top button. A single necklace rested in the divot between his sculpted collarbones, drawing your eye to the alluring hollow of his throat as he swallowed hard.

You froze mid-slice, mesmerized by watching the tendons in Harry's wrist and forearm flex as his hands flexed restlessly in his trouser pockets. After a beat, his pillowy lips curved into an easy smile, crinkling the delicate crow's feet at the corners of his kaleidoscope green eyes.

"Afternoon," Harry said in that lazy, husky drawl that used to make millions of fans swoon. He flicked his eyes down to your handiwork before bringing them back up to your face. "Looking good there, newbie."

You blinked, not trusting your ears for a moment before realizing with a jolt that Harry was very much real and quite close. Like, unnecessarily close for your over-stimulated brain to handle.

"Uh...I-I, um...th-thank you?" you croaked out, wanting to cringe at how lame you sounded. Get it together, this wasn't the time to geek out–you instructed yourself.

But Harry didn't seem to notice your fumbling, simply giving you a dimpled half-smile before reaching around you to snag a stray piece of trimming from the butcher's block. He inspected it contemplatively before popping it into his mouth, those plump lips wrapping obscenely around the bite as he chewed and ruminated with relish.

"Perfection," he declared after swallowing, shooting you another crooked grin like you were co-conspirators sharing an inside joke. With a subtle wink, Harry pivoted on his boot heel and sauntered off, whistling a jaunty tune.

As he retreated, you risked a glance down at his form-fitting trousers shamelessly admiring the way the fine fabric cupped the ample curves of his pert backside. Even at his age, Harry Styles had the muscle-toned body of a man decades younger - long, lean muscles taut under golden tanned skin.

You blinked hard and shook your head, annoyed at catching yourself ogling your new boss like a drooling fangirl. Pull it together! This was totally inappropriate and unprofessional. You had zero business daydreaming about someone who gave you your paycheck, no matter how obscenely famous and heartthrob-ishly handsome they were.

Firmly re-focusing on your knife work, you determinedly put Harry from your mind and tried to re-immerse yourself in the rhythm and refuge of the butchery. But the memory of his distractingly lush mouth so close kept replaying over and over, preventing you from recapturing your previous sense of meditative flow. 

Dammit, you needed to get a grip! This kind of inappropriate crush on your employer was exactly the kind of silly, immature behavior that would make you look like a unprofessional joke in a serious kitchen environment. Blowing an opportunity like this was not an option.

Later, as you untied your apron strings and joined the team in breaking down the last stations for cleaning at closing, Thomason sidled up alongside you. You braced yourself for more of his typical gruff rebukes or criticisms.

Instead, the veteran chef simply gave you a long, considered look before saying gruffly, "You did good work today, kid. I can already tell you got the stuff to handle it around here if you keep your head down."

You blinked up at him in surprise before managing a small smile. "Thank you, chef. I really appreciate that."

Thomason grunted noncommittally before wandering off, likely to oversee something else. As you tidied your workstation, you couldn't help feeling a small glow of pride. Despite the craziness of your first day, you had seemingly passed this initial trial with flying colors.

As you left through the back entrance into the quiet night air, you took a deep breath and allowed yourself a satisfied smile. Maybe, just maybe, you really did have what it took to succeed in this highly competitive environment after all. For tonight at least, you had handled the punishing pace and standards. Tomorrow was another day to prove yourself all over again.

***

Your day started before sunrise the next morning, brewing a strong coffee and reviewing the notes you had taken the previous evening about which menu items needed prepping. By the time you arrived at Haus, reinvigorated by the crisp morning air, the kitchen was already a hive of activity in preparation for lunch service. 

The intense scrutiny under which you worked only amplified with the daylight. Every slice, every sauté was carried out under the watchful eyes of Chef Thomason and his steely gaze. More than once, you felt his presence looming over your shoulder, inspecting your work with the same critical eye as a diamond cutter examining a flawless gem.

"This slice is uneven," he barked, startling you. You flinched, resisting the urge to make excuses as he continued, "The portions all need to be identical for plating. Paying attention to details like that is the difference between a sloppy meal and a stellar one. Don't let it happen again."

"Yes, chef," you replied tightly, making a minor adjustment to your knife work. Though his words stung, you had to admit Thomason was completely right. In a restaurant of this caliber, any minor imperfection could spell disaster.  

You redoubled your efforts, pouring all of your concentration into each preparation, each plate. By the time the end of your shift rolled around, you were drenched in sweat, your feet screaming from being on them for 12 hours straight. But you had successfully made it through day two without any major mishaps.

As the whirlwind of dinner service finally calmed to a stopping point, you stood in the kitchen obediently waiting for Thomason's inspection and inevitable critique. But to your surprise, he merely gave a curt nod of approval before waving you off.

"Not bad, newbie," he grunted. "Get a good night's rest. We'll need you back bright and early tomorrow."

Those few gruff words of acceptance warmed you more than any high praise could have. For Thomason, a man of very few words, his small nod seemed to indicate you were, for the moment, living up to his exceedingly high standards.

The high from that small victory buoyed your spirits as you made your way towards the back exit, already dreaming of the few hours of sleep you might be able to grab before starting the cycle over again. You were so wrapped up in your thoughts that you nearly bowled someone over coming around a corner.

"Whoa there!"  

You froze, looking up into the grinning, mirthful eyes of Harry Styles himself. Up close, the force of his charm and magnetism practically crackled in the air around him like a physical force. His sweater clung distractingly to his lithe, muscular frame and his chestnut hair was casually tousled. A pair of small diamond studs glinted in each ear.

"Sorry about that, H-Harry," you stammered, resisting the urge to take a flustered step back. You were vividly aware of just how little physical space separated the two of you. "I wasn't watching where I was going."

If he noticed your frazzled state up close, Harry didn't let on. His pink lips merely curved in an easy, dimpled smile. "No need to apologize. I don't usually make a habit of lurking around blind corners, to be fair."

You laughed before you could stop yourself, surprised at how easily he was putting you at ease despite your elevated heart rate. Up close, Harry's eyes weren't just green - an entire kaleidoscope of colors ranging from jade to emerald to amber seemed to shift and dance in his gaze. It was...dazzling, frankly.

Clearing your throat, you forced yourself to take a subtle step backwards, putting a more professional amount of space between the two of you. The last thing you needed was to do something wildly inappropriate that would get you fired before the end of your first week.

"Still, I should have been paying better attention to my surroundings," you replied, aiming for a respectful, levelheaded tone. "It's been a really intense couple of days just trying to stay on top of everything."

Harry nodded in understanding, arching one perfectly sculpted brow. "Thomason hasn't let up on you at all, I take it?" 

When you shook your head ruefully, he chuckled. "I know that seems like his permanent state - gruff, perpetually unsatisfied, and grumpy as a hibernating bear. But honestly, the fact that he hasn't fired you already is a good sign you're doing well."

You blinked at him in surprise. "Wait...really? But he critiques everything! I feel like I've gotten nothing but corrections so far."

"Exactly." Harry's dimples flashed as he grinned. "That's how you know he sees potential in you. If Thomason didn't think you had what it took, he wouldn't waste his breath giving feedback. He'd just cut you loose and hire someone else to start over."

His words were like a soothing balm on the anxiety and self-doubt you'd been carrying around for the past couple of days. You hadn't realized that Thomason's critical approach was actually a twisted form of acceptance and mentorship. The revelation caused the hard knot of tension between your shoulder blades to finally release.

"Huh," you exhaled, unable to stop the small smile tugging at your lips as you finally understood Thomason's tough love. "I guess I should take that as a compliment then."

"Absolutely," Harry agreed with an approving nod. Then his expression softened around the edges, growing earnest as his gaze searched yours. "Look, I know it's a huge adjustment and the pace here can be absolutely brutal starting out. But for what it's worth...I think you've got what it takes to be something really special in this kitchen."

You felt yourself flush at his unexpected praise, your stomach fluttering with a swarm of nervous butterflies. Harry held your eyes for a lingering moment before seeming to mentally collect himself.

Clearing his throat, he flashed you one more crooked grin. "But don't take my word for it - the proof will be in your work. Stay focused and trust the process. I've got faith you can handle it."

With that, he brushed past you, his shoulder grazing yours in a way that made your entire body buzz with friction. As Harry sauntered off down the hallway, you couldn't stop yourself from turning to watch his retreating form - the easy, rolling gait, the tantalizing sway of his hips below the slim cut of his trousers, the tousled waves of his chestnut hair.

You let out a shaky exhale, feeling off-balance and electrified all at once. Get a grip, you scolded yourself firmly. That was your boss - your incredibly famous, wealthy, and wildly attractive boss. Daydreaming was a one-way ticket to catching inappropriate feelings and potentially torpedoing your entire career before it even started.

And yet...you couldn't quite silence the part of your brain reliving Harry's velvet tone and intense eye contact as he professed having faith in your abilities. Just the casual warmth of his voice and proximity had set your heart pounding in a way it hadn't since you were a hormonal teenager, utterly dazzled by his rock star persona.

Shaking your head, you forced yourself to turn on your heel and head for the exit. Overthinking could only lead to dangerous territory. You needed to stay laser-focused on your work - that was the only way to succeed at Haus and make your culinary dreams a reality.

As you stepped out into the fresh evening air, you paused for a moment on the deserted back stoop, closing your eyes and taking a few centering breaths. When you opened them again, you felt the last fluttering tendrils of Harry's heated presence dissipate, replaced by a familiar sense of determined calm.

This job was your priority now, not silly schoolgirl crushes or indulging fantasies about your wildly unattainable boss. You knew better than to get distracted by daydreams that could only lead to self-sabotage. 

With a decisive nod, you strode towards your car with renewed focus. You would prove yourself at Haus through your skills and work ethic alone. No other agenda, no unprofessional entanglements allowed. 

Your passion was cuisine, creating nourishing dishes that delighted - that had to remain your sole priority. You couldn't afford any distractions from that lest you squander this incredible opportunity. Steadying your breathing, you looked forward with fresh clarity and resolve.

Tomorrow was a new day to earn your place in Harry's formidable kitchen. And this time, you vowed, you were utterly prepared to meet the challenge with your complete and undivided focus.

♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡~~~♡

tell me if you like this! this is an idea for a new series that will probably have 6 parts??? i guess. but do tell me if you like it! because there's no use in writing when nobody reads 😭😭

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