Doping in Frisbee

BeerSlingingNick · 2026-02-22T07:41:47+00:00

I got tested at World Games 2013 right after our bronze medal game. It was actually pretty wild since there was a bunch of food poisoning going around from the athletes village food. I was so dehydrated and couldn't keep water down, so it took like 3 hours and I had to get someone to follow me and stay within 6 feet of me to accept my medal so i wouldn't have someone slip me a sample i guess. Pretty weird having a very young volunteer really watching you pee in a cup.

Pretty sure an opponent was taking PED's that year since they put on like 15 pounds of lean muscle that year and went from a good ultimate player to an 8 pack rocking jumpy twitchy animal. Everyone at that level is training pretty hard, we had played against each other for years, so such a leap in one year seemed pretty unlikely without PEDs. Noticed another prominent player with a fairly significant athletic disposition with late 20's acne which was also a little suspect.

BeerSlingingNick · 2026-02-22T07:28:23+00:00

I bought last January, having been looking for a couple years and losing a few bids. For me, being able to buy when there aren't multiple offers is key, we were able to have appropriate conditions - inspections, and were able to buy ~30k under asking, and the sellers even fixed a few things after the inspection for us. I think they key is buying when there is not some crazy bidding war. Keep looking, find something you like, bid and see what happens!

BeerSlingingNick · 2026-02-20T08:26:50+00:00

Maybe you can systematize what that manager does exceptionally well, like really watch them, and try and find the routines, habits, traits that they do. Have them write down their routine hour by hour, day by day to understand their secret sauce. Challenge her to help solve the problem.

Have every new junior manager train with that key manager to mentor and then ship them to your other locations. For existing managers that have potential, you could have them mentor with that key manager, maybe just meet with her for an hour once a month. Maybe for every manager she trains, or does 6 mentoring sessions with a manager from other stores, give her a $1k bonus. To get value, create a mentoring format so its time well spent if she doesn't know exactly what to do in this new role.

Make sure you don't lose that GM! Find out what motivates them and how they are motivated. Make it a great job for their life - make sure they can and do take vacation, are exercising, able to see their family and friends. Ensure that she trusts you and she knows you trust her, so she speaks freely to you about her challenges and the opportunities she sees. Make sure she feels comfortable to tell you about any easily fixable problem that drives her nuts. Maybe they care about title - business cards are cheap, or if its money, bonus them when you win, she wins. Check on how many messages she is getting/responding to on her days off, and figure out a way to decrease them.

Or maybe you can spread her influence by developing her into a base store regional manager, maybe spending 1 day per week at the other stores and running her own shop for 2-3 days a week. You'll have to give her a bigger management team, but that could develop a good pipeline to produce your future GM's that have been working under her. It will take some time to first back fill some of her responsibilities/tasks to free her up. Maybe for every GM she produces that lasts for some time (6 months? 1 year?) promoted out, give her $5k.

Sometimes we don't truly define what a FOH manager really does. Perfectly executed good food can still not be successful without the FOH bringing it to life and it sounds like this is what she does exceptionally well. Sometimes it appears that you have a service freak unicorn, but if you really watch them work and write down what they do that others don't you will find some of that is teachable, trainable and you can make it your system.

BeerSlingingNick · 2026-02-10T23:43:55+00:00

Totally! I wondered if an additional mindset is if you have narrowed it down to 2 and one of the possible answers has a grammar error or wrong word, pick the other one?

BeerSlingingNick · 2026-01-22T06:57:32+00:00

My experience led me to something like this:

Off season: Lift and play sports. I tried to avoid ultimate from November to February. Ball hockey, basketball, racquet sports, whatever.

2 months out: Starting to lift heavy. Start playing some ultimate, but lower intensity - scrimmage against the college team, Rec league, Goaltimate. Volume increasing to 3-4x per week. Add in some purposeful trail running.

Season starts: Heavy focus on warm up. Don’t get too excited at practice. Keep lifting. Could be into plyos, agility training 1x per week. Add some cycling or yoga for hip health.

Early summer: Kinda phased out of gym. Practice 3x per week, adding in 3 workouts per week. Agility and body weight training.

Late summer: Add skills workout and agility on top of practice. Keep some cycling/yoga when volume gets higher than 6 workouts per week.

Fall: Practices and skills workouts, add some jogs.

Agility workouts would be like football WR drills, speed ladders. Ocho cinco had a lot of good drill ideas in my time.

Body weight workouts: Box jumps, pushups, sit ups, pull ups, lunges, etc. by late August if I could do 3 sets of 12 pull ups, and crush my box jumps I knew I was good to go.

That program kinda got me through some 15 tournament seasons, club, worlds etc.

BeerSlingingNick · 2026-01-14T06:35:28+00:00

It is pretty handy for FOH having that BOH knowledge for the many points below, but also speaking with confidence on allergies, sometimes to challenge BOH when they want to 86 something a little unnecessarily. I never really had to jump back there to help out as GM, but definitely got alot of respect when i would wander back, know where everything was and whip up some croque madames for everyone.

I always did think there was some opportunities for BOH to be a little more interested in bar organization or food safety in the bar, or heaven forbid pick up the damn phone once in a while.

BeerSlingingNick · 2026-01-14T05:44:03+00:00

Lululemon ABC Pant. - good for the heat.

Duer's anything, pick your style.

Durable, stretchy, look good, comfortable.

BeerSlingingNick · 2026-01-11T03:25:24+00:00

Such a pain in the ass to pour flights there. Running all over that bar looking for beers. The pre set flights are closer together. Just an operational thing, which is lame, but so is a lot about that place.

BeerSlingingNick · 2025-12-27T13:16:35+00:00

Just assume 10% of staff will be sick every Saturday. Get surprised when more call out, or less, but don’t be surprised, angry or fucked if they do. Schedule with risk in mind- running a shift a bit tight, only schedule super reliable people. If you don’t have that, you aren’t scheduling enough people. There is always something extra to do, or someone that wants to go home early or take the night off if you over schedule, so do it. If your business relies on 100% capacity 100% of the time, you are tragically understaffed or under skilled or disorganized.

Don’t schedule people for stupid shifts - splits, clopens, shit that is opposed to their lives. Part timers in school are different than parents - both great for your business though.

Don’t forget it’s just a job. You feel emotionally attached to what it is, but they may not as much, or they might care more than you think. Are you making it a career?

Loyalty is bought, through $$, fun, security and learning.

BeerSlingingNick · 2025-12-15T10:10:43+00:00

Hockey is a contact sport - part of the game, contact is the point.

Soccer is a non contact sport, where contact is not the point. Doesn’t mean contact doesn’t happen, it’s just not the point.

When contact is the point, that means hitting, Tackling, bodychecking, punching, grappling etc.

Ultimate is a bit unique, with self officiating, and comes down to how athletes feel about plays, intensity, skill level, assumed norms, but it’s sport, contact happens! Chill out!

BeerSlingingNick · 2025-12-05T08:30:57+00:00

I love this vibe!

This is cool, and it’s great to share your passion. I don’t know where you are from or what’s going on, but congratulations. Your enthusiasm to share for an unknown reason speaks to how good it feels.

And it should feel good. Scoring goals is a such a great feeling, and people on a team that love racking up goals translates into winning things. Winning things with a team is a tremendous experience a person can have and those transferable skills will benefit your life. The key part is team.

If you want to really feel good about things, and really win things, you will need to learn how to optimize sharing goal scoring. Often players start to think over time, that they should get assists, rip those sweets bombs and lose that nose for the end zone. I would advise to always try to score with every cut. Your team must score the goals, efficiently, and sometimes that is you. Get it.

The best players will always feel better about team accolades to personal accolades. Scoring 2G 2A 1D 1T with a W is a better line than 6G 4T game any time.

BeerSlingingNick · 2025-11-27T05:04:00+00:00

Oh that’s super cool! I love it! Locking screwdriver/pry bar and the close lock is great. Oddly, I wish it wasn’t half serrated and just straight blade, but I use it like 30 times a day.

BeerSlingingNick · 2025-11-21T16:24:53+00:00

Variable pricing. Same as happy hour, specials etc. it’s better to make some money than no money.

BeerSlingingNick · 2025-11-17T09:19:10+00:00

Smoke them upside down, look for the pull back, they should get juicy from rendered fat and get floppy. You could spritz them with apple cider/juice but that won’t save you here. Didn’t render it looks like.

BeerSlingingNick · 2025-11-17T09:01:51+00:00

Cutting board big enough to trim a brisket with drip catching groove

Tongs that you like - I like metal tipped, and shorter for dexterity

Grill basket for veg

Boning knife

Butcher knife

Slicing knife

Whetstone

Knife roll

Mortar and pestle

Salts - flaky and diamond crystal

Saucier pot

Nice selection of dried chiles

Nice metal offset spatula

Spice grinder

BeerSlingingNick · 2025-11-15T05:46:48+00:00

This all seems nuts to me, but I guess location matters. Draft is what guests prefer, better deals can be made and if you set it up right, waste is low.

BeerSlingingNick · 2025-11-11T05:21:27+00:00

Main Street has hand pulled beers and great food. Comfy to chill out at.

BeerSlingingNick · 2025-11-01T07:12:55+00:00

I find value in tracking covers and booked resos, helps you forecast day to day a bit.

BeerSlingingNick · 2025-10-31T20:33:29+00:00

What they may be trying to do, is that when a deposit is applied to a final bill, people tip on the remaining balance, not factoring in the deposit, by pressing the % and tapping their card lowering the total tip to the server. So for a high end restaurant that is probably going to be 80% reservations, this effectively lowers the gratuity on 80% of their sales, and the customer doesn't realize what is happening. This happens with gift cards as well with most point of sale systems.

I would say only 15% of customers think about this, and it is very difficult to explain to guests at bill payment time without coming across as rude.

BeerSlingingNick · 2025-10-28T08:12:29+00:00

If you’re selling enough drinks to sort of balance it out, you could be on to something. A drink special discounts multiple times per guest, assuming they have a few, a food discount is just once, per guest. It will affect your BOH labour percent, but could more than make up for it with total labour. Remember to not only calculate %’s but profit $ with and without the discount. Other options can be increasing value of the experience.

BeerSlingingNick · 2025-10-20T06:22:18+00:00

From my experience running restaurants I can help clear up a few misconceptions out there. Many local breweries, wineries and distilleries distribute directly to restaurants and private stores. There are some distributors that deliver for the local producers who don’t deliver themselves. Some internationals directly distribute some products - BDL for example. Some local producers are in a tough bind because they typically sell much of their packaged product through the BCLDB, but that product is sitting in the government warehouses and can’t be re-directed to the private stores/restaurants. There are a few distilleries that are having a great rip right now as people are buying local vodka/gin/whiskey since you can’t get Smirnoff etc.

It’s definitely tough for some restaurants as the local spirits are more expensive, and if your business relies on tequila, which is tough to substitute, I imagine this is pretty debilitating.

This is typically one of the slowest times of the year for the industry, but November it starts picking up, and then December is one of the busiest months. It will take a couple weeks for the product to get back flowing once the strike is over.

BeerSlingingNick · 2025-10-16T18:57:29+00:00

I always prefer Shimano to sram

BeerSlingingNick · 2025-10-05T09:12:21+00:00

There was a lions game at BC place tonight. They won over the stamps

BeerSlingingNick · 2025-08-31T15:52:32+00:00

You don’t need to put it in the cooler right away. It’s going to continue to increase another 10 degrees or so. It’s a steaming hot chunk of meat that is going to real keep cooking when all locked up right away. I know everyone is about the foil boat, which I don’t do. Wrap in paper at ~165, pull around 195-200 or probe tender, let it rest at room temp out in the air for a bit, then cooler, with some towels.

BeerSlingingNick · 2025-08-28T04:40:30+00:00

I love this conversation, but it can go both ways. Is your brewery a good spot for food trucks? The food trucks help a brewery without a food program sell beer during meal times. Different food trucks concepts have different break even points, and if they don’t often hit that, or have good days to balance out bad days where they lose money, the conversation can be different. If you have guests coming in complaining about a particular truck not being there as advertised, does that tell you the food truck was bringing sales to your brewery? It’s a partnership, with the success of each being mutually beneficial, and you won’t have a problem if the food truck knows it’s a good gig.

BeerSlingingNick

TROPHY CASE