#must be something about the floor

[sinni-ok-sessi]

riddle me this: why can I do three hours of energetic social dancing with, like, moderate achiness but no pain-pain, but two dances in class leave me barely able to walk?

[mugmegan]

YOU GUYS OH MY FUCKING HELL I AM SO HAPPY RIGHT NOW I CANT BELIEVE THIS HAPPENED

They had a movie showing at my dorm and guess what fucking movie they decided to show

V FOR VENDETTA

A BUNCH OF STUDENTS MOSTLY FROM CONSERVATIVE BACKGROUNDS GOING TO A CONSERVATIVE UNIVERCITY WATCHING A MOVIE AT A CONSERVATIVE RUN STUDENT DORM FACILITY

AND IT WAS V FOR FUCKING VENDETTA

With lesbians and gay people and criticism of goverment all uncensored and everything I am so fucking thrilled

I have heard many students here talk about gay people, I heard many talk about our government. I heard nasty things. And tonight they watched a movie that showed how a lesbian was rejected by her family for coming out and then was pulled into a facility where they tortured social rejects like her and she was honored by the movie. Her death playing as an undeserved tragedy. And all those uni students saw it. Maybe they wont think it is good. Maybe they are disgusted that a movie would show compassion for sexual deviants. But they saw it. And they will think about it. They will remember. This means so much to me holy fucking shit.

It was only a small part of the movie but IT. MATTERED. SO. MUCH.

[stageturn]

woke up in the middle of the night and had a striking image of 'elias' (??) stuck in my head from my dream for some reason

if u must know he was shooting someone out of a window? something about hay in a diner being a part of the stranger dont ask its all dream logic and its fuzzy but anyways hope u like the subconscious image of elias my brain whipped up

[caterpillarinacave]

Every person thinks about the battle of Cadair Idris once a day is a statical error. I, CaterpillarInACave, who thinks about it once every 3 to 30 minutes, am an outlier and should not have been counted.

[running-in-the-dark]

I just hit my head on the corner of a window sill (presumably made of some sort of stone because FUCK that hurz)

[hinderr]

you can't help a man who doesn't want to be helped

[smile-files]

pov: you are a little bug or maybe a flower

[imagionary]

(AU, as is most the ttcc art I post)

Into the wilderness once again; the meaning of the word 'defunct' unearthed

Robotic gore under cut

[curiosityschild]

Amphibiuary Day 17: Toad

This is Canadian Trevor, my plastic halloween toad.

Why did I name him Canadian Trevor? I’m glad you asked! Because it came to me in a dream.

Photo of my reference below the cut

Thank you for modeling for me Canadian Trevor.

[animalsandskyyy]

ummm okay so people at work were talking about pride month again

and someone said “everyone here is gay, only *name*, *name*, and grace aren’t” and i’ll tell you- the face I made (that I think only one person saw) was probably so incredibly telling lmao but idc because wtfff and yeah :/

[anidealistatbestburntoutatworst]

there’s something about that one line in savior complex (phoebe bridgers) where she sings “one hand on the wheel one in your mouth,,, turn me on turn me down” that just screams kunikidazai to me and i wish i could explain why

[carcarrot]

im going to be so petty tomorrow

[coquelicoq]

natsume book of friends season 4 opening sequence has got me incredibly fucked up. the lyrics. kid natsume's tiny little legs and teenage natsume watching him run. the lyrics. nyanko-sensei burrowing into his arms. did i mention the lyrics? ending frame on the fujiwara family. including natsume. because he's part of their family. as the lyrics ask him to "please [not] keep suffering alone"? somebody fucking hold me.

[tj-crochets]

Hey y’all! Do you have any recommendations for brands of vitamin B12 supplements?  My doctor’s been trying to figure out why I keep having bad muscle spasms and cramps, and a blood test finally showed something as being not normal! Well. Sort of. I’m apparently still in the normal range for B12, but low enough that it could be causing problems? So it’s supplements time, but she didn’t even give me a dosage. I know vitamins can vary wildly in quality and I remember that like third party companies that examine them exist but idk what seals or labels or endorsements I should be looking for

[imaginariumgeographica]

I miss going to concerts i was truly at my peak when I'd just go downtown to a dark little room with sticky floors and proceed to lose my mind for a couple hours

[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.