#long lines

[newyorkthegoldenage]

New Yorkers stand on long lines outside of schools all over the city to get their War Ration Book No. 2, February 23, 1943, during World War II. Officials estimated that there were about 2,000 people on line here at P.S. 59 on 57th Street between Second and Third Avenues.

Photo: Associated Press via Daily Mail

[thefugitivesaint]

'Santa and Satellites', ''Long Lines'', Vol. 40, #5, Dec. 1960 Source

[nickysfacts]

Remember to support small businesses during and after Black Friday!🛍

🦃🛍🎄

[images-mcm-mexico-california]

Adobe style Whitewater California, AT&T Long Lines repeater station, built 1930.

Image by your curator, 2015

https://www.pe.com/2018/02/22/back-in-the-day-small-whitewater-building-had-big-job-ensuring-early-long-distance-calls-could-be-heard/

[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.

[eleanornicholemiller]

“I love to cut in long lines and see if anyone notices. They usually don’t.”

[elexuscal]

Danny Phantom, The Show:

geeky kid gets super powers from his parents' weird inventions! now he has to fight a rogue gallery of ghosts... but uh-oh! he still has to keep his grades up, deal with his embarrassing parents, and navigate girl troubles! rap theme song!

Danny Phantom, the Fandom, After 19 Years of Fermentation:

a child dies. but not quite. the inherent tension between life and death. the obsession of the dead for faded remnants of the living. warped green shadows on the walls of a dark laboratory. having to hide your true nature from those who should be your greatest allies. the fear of the monster you could become if you let yourself. being a ghost as a metaphor for the trans experience. a cold breath on the back of your neck in the dead of the night. rap theme song!

[emceeelena]

1st and most important thing you should know about being a woman- lines in public bathrooms. 99% of the time they go out the door. 🚪

[redeyeflyguy]

Wonderful Things That May or May Not Be Wonderful!!! Did you know that this attraction exists because of an old erector set? Yeah, the original concept was seen as too expensive and difficult until one day, an Imagineer named Mark Sumner used said erector set to build the concept for what is currently in four separate Disney parks today. And many are thankful for that as Soarin is regarded as a fan-favorite among headliner attractions. On this experience, you sit in a chair and take a relaxing and epic hang glider ride through the skies while sights, smells, the wind and Jerry Goldsmith's amazing score envelop your senses. Of course, that's just half of it…because there are two versions of this ride and the difference is your destination. The first version made for Disney's California Adventure in California has park-goers fly over the American Midwe…I'm kidding, you fly over all the landmarks of California from the Golden Gate Bridge to Monterey Bay. In 2016, the determined harbor was changed and expanded to the landmarks and locations from the entire world including the Eiffel Tower, Taj Mahal and Neuschwanstein Castle (a primary inspiration for the Disney Park Castles). Everyone has their preference and I think both have their merits. Cali has a stronger score and the Orange Grove scene (you could smell the orange) while AtW has better and more cohesive visuals with the creative scene transitions (Cali just cut scenes together). Regardless, this open air, closed theater flying simulator is absolutely worth taking a spin on. It is hands down my preferred way to end a spectacular day at EPCOT and a most wonderful attraction to experience. Oh and if you need a little more convincing, the pre-show has Patrick Warburton. Have a nice flight! P.S. Fun Fact: Soarin at EPCOT on Christmas 2009 had the longest wait of any Disney Park Ride in history! How long? So long that you could leave EPCOT, go to Orlando International Airport, take a flight to Los Angeles International Airport, go to Anaheim, and get in line for Soarin in Disneyland and that would have been a shorter wait! That is both hilarious and absolutely terrifying.

[herssian]

i don’t know where the notion that if you don’t give big bucks to an artist then you’re not really supporting them came from, but when people say even a tiny bit of monetary support saves an artist, it’s not for the aesthetic or the gesture of it all. i’ve been able to have actual drinking water on days i’ve been incredibly broke simply because someone bought a brush pack for 2 euros. in the most actual, literal way i could possibly convey this: the SMALLEST amount counts. in practice counts. people-get-to-eat-today counts. especially in this age of everyone and their mother being out to deplatform artists. there’s value in the tiniest of ways

[thecindercrow]

Nimona (2012-2014) and Nimona (2023)

[andthebeanstalk]

Today my therapist introduced me to a concept surrounding disability that she called "hLep".

Which is when you - in this case, you are a disabled person - ask someone for help ("I can't drink almond milk so can you get me some whole milk?", or "Please call Donna and ask her to pick up the car for me."), and they say yes, and then they do something that is not what you asked for but is what they think you should have asked for ("I know you said you wanted whole, but I got you skim milk because it's better for you!", "I didn't want to ruin Donna's day by asking her that, so I spent your money on an expensive towing service!") And then if you get annoyed at them for ignoring what you actually asked for - and often it has already happened repeatedly - they get angry because they "were just helping you! You should be grateful!!"

And my therapist pointed out that this is not "help", it's "hLep".

Sure, it looks like help; it kind of sounds like help too; and if it was adjusted just a little bit, it could be help. But it's not help. It's hLep.

At its best, it is patronizing and makes a person feel unvalued and un-listened-to. Always, it reinforces the false idea that disabled people can't be trusted with our own care. And at its worst, it results in disabled people losing our freedom and control over our lives, and also being unable to actually access what we need to survive.

So please, when a disabled person asks you for help on something, don't be a hLeper, be a helper! In other words: they know better than you what they need, and the best way you can honor the trust they've put in you is to believe that!

Also, I want to be very clear that the "getting angry at a disabled person's attempts to point out harmful behavior" part of this makes the whole thing WAY worse. Like it'd be one thing if my roommate bought me some passive-aggressive skim milk, but then they heard what I had to say, and they apologized and did better in the future - our relationship could bounce back from that. But it is very much another thing to have a crying shouting match with someone who is furious at you for saying something they did was ableist. Like, Christ, Jessica, remind me to never ask for your support ever again! You make me feel like if I asked you to call 911, you'd order a pizza because you know I'll feel better once I eat something!!

Edit: crediting my therapist by name with her permission - this term was coined by Nahime Aguirre Mtanous!

Edit again: I made an optional follow-up to this post after seeing the responses. Might help somebody. CW for me frankly talking about how dangerous hLep really is.

[suiheisen]

"You can tell that there was a wealth of love that went into making this film so I hope people can take just a little bit of that love out with them." - Eugene Lee Yang | Go Behind The Animation for Nimona

[lesbianshepard]

tag where you're from if you answer and reblog

[ruhlare]

[jackklinemybeloved]

[…]

Percy’s warning to fellow half-bloods in the audience, across different mediums.

The Lightning Thief by Rick Riordan (2005) The Lighting Thief: The Percy Jackson Musical (2017) Percy Jackson and the Olympians Series Teaser (2023)