#posts from the severed floor

[hellyrossum]

it's so fucked actually that lumon repurposed the security room into the family visitation center. not just because it supports the illusion that lumon isn't watching as closely, or because the innies now have no clue where and how to reactive the overtime contingency if they ever needed to,

but because it's overwriting the room where dylan performed his (physically demanding!) act of rebellion, a sacrifice he agreed to out of deep (platonic) love for his friends, with a room where he's rewarded for being a Good (Obedient) Worker with getting to know his outie's family. with each visit he'll make, burying in his mind the place that represents the connections of solidarity he found down here as an innie underneath reminders of the connections that "actually" matter, the reasons he's here in the first place — the connections his outie has. the people (including three kids!) who directly rely on him keeping this job.

lumon isn't just separating dylan from the rest of the team by giving him a perk that the others can't have (because they don't have a family, huh. looks at devon) and encouraging him to keep it secret "for his own sake". they're trying to drill into him that his loyalty has been misplaced. that he's been selfish. that he has to choose one group of people or the other; choose which version of himself gets to be loved.

and innies aren't made to be loved.

[readingtheentrails]

No More

Lorne - Gwendoline Christie

Severance - Season 2, Episode 10 - Cold Harbour

Lorne Gifs 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11

[oxymoronicdumbass]

i have such a love-hate relationship with being autistic because on one hand, i know that i will never be able to function in a way that is deemed “normal” in society, but on the other hand, there are very few other things that can possess you with the ability to spend 5 straight minutes jumping up and down because of one sentence in a fanfic

[knickynoo]

Marty McFly + parroting

[prismbearer]

Idk why there's disbelief over Mark S/Helly in terms of motivation. Helly is just as capable of cruelty and selfishness as Helena. They are at the core of it, the same person with different memories/experiences. They can be two perspectives worthy of indulging their own dreams and desires and also be the same person. Narratively here especially, this isn't about morality, it's about human nature.

Helly was never cruel, sure, of course. Helly felt like she was the same as the other people in MDR. But Helly has something right now that she never even achieved as Helena. Someone who loves her. Someone who is choosing her. Helly is Winning over Helena here.

Jame Eagen wanders down just to be a freak and reinforces the reality of it. Helly is "More" than Helena, hasn't been worn down by the weight of experience and the world (and their cult and corporate bullshit). She still has, in some way, the innocence of youth and lack of experience with the world. She doesn't have the same fears and burdens or triggers as Helena in her conscious experience. She still has the ability to express her passions and outrage and defend herself. And to love and not feel sorry for it.

Severance gave Helena a chance to exist without the learned perspectives and burdens of the Eagens and she is able to be free with herself and her passions and desires-- whereas Helena was likely drained of any dreams for potential beyond a strictly guided future decades ago.

Of course Helly is feeling a rush of joy and satisfaction over Mark loving her. Mark choosing her. She tried to do the "right thing" by being logical with Mark. "I'm her." Even outside of Lumon, if they bring it all down, there's no hope for an Eagen and an ex-severed employee in reality. In the Real World they will never be together. Mark couldn't love Helena, how could anyone love an Eagen? (Poor Helly really with like, the enemy is within etc, but that's kinda the situation framed by Lumon for everyone by setting the stage with your Innie isn't human kinda rhetoric.) (This was also reinforced by Helena trying to get close to Mark to see if he still had feelings or chemistry with her and finding out they were not going to work outside Lumon.)

What if the equator is a building that could be a continent? Can be their whole world? They're choosing to live Now. Together in the present despite knowing that with their half lives, they could be brought to an end at any moment. It's very willful young love of them. And why wouldn't it be? This is their First Love. They haven't even been "alive" that long or have any memory of romance beyond their current infatuation. They don't know the world or it's places, and maybe that's okay, maybe they can exist in this space so long as they have love and the others.

It's completely human for Helly to accept Mark choosing her. To run to him just to see him for maybe the last time. It's human for Mark S to run to Helly. It's human for poor Gemma, who doesn't even know her fucking husband is severed, to be pounding on the door.

But this is their Final Day to Mark and Helly. Maybe the very end of their world. It's Judgement Day. Of course they'd have them holding hands and running back to the unknown to face the end together. To die together.

There is also zero fucking chance Mark Scout would risk his life and brain continuing reintegration once his wife is back. Mark Scout is going to choose his wife. Mark is choosing Love on both sides here.

All of it is reasonable.

[polux-aka-hyakunana]

The tragedy of having my hands full of work until at least next week and suddenly remembering how much I love and miss Lies of P while living my Geats fever because I need stalker!Riders injected on my veins to keep living

[skyward-floored]

Also is it just because I haven’t posted anything new in a while or is the kudos thing on ao3 broken

[smidge-j]

Started watching severance, I can see why so many people are insane about it. Crazy good show.

[britneyshakespeare]

barnes and noble has been raising the prices of everything and further pushing for their premium membership option (which they raised the price of by 60 percent this year!) and then when they have big sales events, they're less than what they used to be.

last year at this time you could get one of their leather-bound book annex tomes for $12.50 (without a member discount) because of the 50 percent off all hardcover sales. but they raised the price of those tomes from 25 bucks to 30, and they decreased the sale from 50 percent off all hardcovers to 1/3rd off. so that same book that was $12.50 at last year's end-of-year sale is now 20 bucks. and that's supposed to be savings enough to induce me to walk into one of their stores this week?

i'm sorry but b&n has just gotten so greedy, even though their business has only been doing better and better in previous years. they do not have to be raising prices like they have been, and they can damn well afford to have the same savings events they used to. if you went to one of those hardcover sales a year or two ago, even if you lived in a less populated area like i do, you had never seen a b&n so busy in your life. things were flying off the shelves. they WERE making bank.

and as a company they've only been growing and growing (as much as the publishing industry has been, in recent years). but there are so many other ways to buy books. CHEAPER ways to buy books. MORE SUSTAINABLE ways to buy books. and since books and booksellers are doing really well right now, i don't see why barnes and noble is getting so greedy when they don't have to be. i dont like new shiny books that much. people buy books for the content, ultimately. sometimes we as consumers might make the choice that a new shiny book is worth paying a bit more for, but not that much. barnes and noble has just been demanding more and more of their customers' money for less and less benefit.

[hellyrossum]

hey, anyone look at the lumon logo recently :)

[fisheito]

Imagine you have to set up yakumo's enclosure for the next couple months. How do you set it up and what do you put in there?

oh NO.! THE PROPPHECY HAS BEenm FUFILLED

i am standing in my room, leggies rooted to the floor. i am in shock .frozen and i have no idea how to proceed. there is a perpetual pathetically sobbing serpent under my blankie.

[tonyglowheart]

both of these are uncredited reposts of @notalkingplz 's Darn Knight art:

He is such a mood.

[skyward-floored]

Is there anyway possible for me to contact Jojo herself and ask very very politely if I could see the exclusive discord stuff

[arolesbianism]

Did some abno fights in ruina today which means more nugget slots which means I got to write more dialogue for them let's gooooo 🎉🎉🎉

[dracaeons]

sleepy……..

[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.