#either change your shit or leave

[starbcrnes]

Just gonna say that if you willingly racebend ocs or use barely legal idols, literally unfollow me now

[suffarustuffaru]

What If Julius and Subaru both met when Julius was a commoner and Subaru got transported Sooner

fun stuff im sure !! but haah okay given julius was a kid when he was a commoner - yeah theyre both kids here!! not sure how old but definitely somewhere before the age of ten. and i think theyd be up to some shenanigans together im sure!! theyre both very mischevious kids (or from what little we know of little kid julius, given iirc tappei hasnt specified just How Much of a "delinquent" little kid julius is okay. but hes definitely the type to sneak out past curfew or something. stay up late reading too, probably. that sort of thing). and also subarus a kid and no way he ISNT missing home poor guy T^TT getting ripped away from home like that is bad enough at seventeen, getting ripped away from home when you are like. no more than eight or something is Bad. but luckily!! im assuming subaru gets found by the juukuliuses (julius's parents probably?) and thats how julius and subaru form their friendship / long-term yearning for each other (if you so desire that) (okay but no way subaru ISNT gonna form long-term yearning for julius flajsdlf). but yes i think julius and subaru would be silly happy kids together and julius's parents would be like oh no this other kid is so lost where is he from :(( but hes so loved by julius already too... well we got another kid under our roof now.

except. julius's parents die in a flood. so i mean. Hypothetically.... either julisuba survive this one first try or subaru dies for the first time. which. ohh god. oh god. oh g -

[toytulini]

man everyone complains about snipers in splatoon and dont get me wrong, skilled snipers can, will, and do, wreck my shit, but everytime i see a sniper on the other team i do get a lil excited. enrichment in my enclosure. shiny thing to hunt and harass. sorry to all snipers i am targeting you specifically bc you are sooooo shiny and fun to harass. largely this is not an issue and i dont feel too bad about targeting snipers specifically bc I'm not good enough at the game for it to be some sort of unfairness. like i said. i frequently get my shit wrecked and never learn.

[risingsunresistance]

twitter is entering their "rts > likes" phase now that likes are private after they spent years calling us ungrateful for being demotivated by ratios lmao

[collgeruledzebra]

things i wish everyone a very shut the fuck up about in other tags this new year:

- barbie/oppenheimer

- the magnus archives

[local-limebug]

what the fuck is up with the rise in trans hate how are people this sensitive about what someone else wants to do with their own body

[arrowpunk]

You know it kind of sucks to see discourse about whether or not me and people like me should exist. Like just the fact that it's even a question in the first place sucks.

[gatheringkeepsakes]

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[eimearkuopio]

Also if you're wondering why I had to be Irish: bitch, I'm a native species! You're the invasive one! This is my home! I'm just visiting yours for a lifetime, and I'm being kind enough not to redecorate your room at my place. The Tuatha Dé Danann were already acknowledged as being sui generis. Maybe stop turning your grandfather's place into such a fucking bloodbath if you don't want Him to pitch an absolute fit when He wakes up!

[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.

[vagueconfusion]

apparently the weird overlapping shifts with my coworker were intentional for some weird reason that I can't fathom, and I talked to the manager who apparently approved my being off on Wednesday night even though it still hasn't been updated either online or on the wall schedule yet

I'm getting really annoyed that my schedule and department stuff keeps getting messed around with without telling me or leaving a paper trail

[wkdwtchoftheest]

Lol, the managers at the new location changed my schedule and now it conflicts with my first job

[sharkieboi]

so I got some skirts. I haven’t worn skirts/dresses in a very long time, basically since I came out and started transitioning. but I love this artist and one skirt in particular I’ve been pining after was on the “Discontinued” chopping block so I caved and bought it.

and it arrived and I tried it on tonight and holy shit I didn’t realize how much I missed the appeal of skirts, like on levels fashion and aesthetic and sensory and comfort and !!!

I’m literally so happy about it and so reluctant to take it off that i’m sitting on the couch watching TV still in the full Outfit I tried on, it’s so great

[lionblaze03-2]

personally I don’t hate gray wing nearly as much as everyone else because he’s a great example of having rose colored glasses just because ‘well, he’s family’, and not realizing until far too late that that essentially ruined his life and made him amount to almost nothing. Because clear sky is his brother, he wants to assume the best of him. Surely, my brother would never. Surely he didn’t mean it like that. Surely he’ll do better next time. He’s my brother. He COULDN’T be a bad guy. So he keeps giving him chances, over and over and over again, until it’s completely destroyed him. Until he can no longer breathe, his lungs full of toxic smoke that clear sky abandoned him to breathe in, until he is under his claws, nearly killed under the moonlight, until his people are battered again and again, until borders become inevitable. But he never, ever realizes, because- it’s his brother. Surely, his brother will do better next time. Surely, he didn’t mean it. Surely, he will change.

And believing that is the death of him.

[medicinemane]

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[lxnarphase]

━━ ❝ ah-ah, barbie, you're so fine! ❞

special treatment : thighs edition

☾₊‧⁺...ft. : kamo choso + itadori yuuji + higuruma hiromi + ryomen sukuna

☾₊‧⁺...cw : pussy eating, facesitting, somnophilia, dirty talk, fingerfucking, overstimulation, praise kink, degradation, desperation, oral fixation, squirting, creampie, choso being whiny, yuuji being a little shit, yuuji is 21yrs & a college student, hiromi being pussydrunk, sukuna being whipped

✧ k. choso : poor choso, ever since the first time he's gotten a taste of what's between your thighs, he's begging you every day just to eat your cunt. but today? today must be a bad day, because choso is desperate. his already between your thighs, whimpering and whining as he mouths at you through your underwear, tears in his eyes as he begs you to give him a little taste. once you do, his eyes are rolling back just from the first lick.

"you taste so good, fuck, so good, thank you, thank you, mmph, so delicious, i can't get enough." "can you cum again? i know it's been 4 times already, but please? please, please, pleaase, pretty thing, i need itttt..." "oh my goddd, you're cumming? yes, yes, cum on my tongue, pretty please, i'll fuck you so good after, just keep cumming, don't hold back." "stop-stop running away, i know your pretty pussy is all sensitive b-but i just, i can't stop...but you know you can say the safeword and i'll stop, right? ...what? you-you like being overstimulated...? fuck, fuck, okay, let me make you squirt on my tongue then i'll fuck you good, okay?"

✧ i. yuuji : yuuji's always been a smug little shit whenever it came to teasing you. what starts off with him tickling you and blowing raspberries into your stomach turns nto hot kisses against your stomach that let down to the waistband of your underwear as he pushes your shirt up higher on your body. he can't help but grin up at you when he notices the wet spot on your panties from his little kisses.

"d'awww, bunny, y'so cute! look at how wet you are. is that 'cus of me? ehehe, i know, i know, teasing is mean, but i can't help it...you're just so adorable." "y'know i can practically feel your heartbeat whenever i kiss it? mhm, i can feel that, pretty girl. don't cover your face, baby, you're so cute!" "your thighs are so soft. i could stay between here forever, fuck goin' to classes or missions, i'd rather just eat you out until you pass out." "open up these legs a little more, let me get my fingers in there...thereeee we go, such a pretty lil' bun, aren't you?" "you're so messy! did i do this to you? yeah? aww, my pretty girl likes meee! i felt how you squeezed on my fingers! so cute!

✧ h. hiromi : ever since you made a comment about his nose, saying 'doja is right about big noses' in passing to him, hiromi has been curious. curious enough to the point where he looks it up, seeing the video of said woman. so, you wanted to sit on his face and grind on his nose, hm? you've never sat on his face before but he was sure to change that.

"i don't care if you think i'll die, i want you to sit on my face. i'm giving you the chance to either have control of your pace or let me do what i want with you. so, what's your decision?" "see? it's not that bad, angel, you forget your husband isn't some weakling...now c'mon on, get yourself right over my mouth, let me taste you." "god, you're so beautiful like this. i need you on my face more often, you're dripping all over my mouth...such a good girl for me." "heh...i knew you said my nose was perfect for sitting on but i didn't realize it would get you this riled up. go ahead, sweet thing, you can keep grinding that clit on it...just like that, just let me make you feel good." "good lord, i never wanna leave between your thighs. so fucking sweet, shit, angel, you've got me wrapped around that pretty finger. c'mon, let me devour you all night, i'll let you get up when i'm done."

✧ r. sukuna : getting sukuna to lay on his back without him instantly taking control of the situation was easier than you thought. hell, even crawling up higher so that you were hovering over his face was too. but little did you know, sukuna was intrigued, liking the side of you where you would just take control of him, knowing that only you had the right to do that...especially if it meant he got to eat you until you soaked his face.

"you know i should kill you for thinking you can just sit on my face like i'm some kind of personal chair. i am the king of curses, not a piece of furniture...what? ...hm. i guess you do look...good over me like this." "...huh? sorry, i wasn't listening. when are you going to sit on my face? you keep blabbering, but i can see the way that sticky cunt is dripping for me. are you gonna just let it go to waste?" "oh. shit. you've been holdin' out on me, haven't you, diamond? shit, i can see all of you from down here...nah, keep grinding on my face, little one, use me for your pleasure...let me see you cum on my mouth." "such a fucking slut. my mouth is coated in your cum, but you still wanna keep going? my tongue that good for you?" "no, no, i'm not letting you back down until you beg, diamond. tell me how badly you want me to fuck your pussy with my tongue...hm. good enough."

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