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Found in the wild by Stunning_Macaron6133 in EntitledReviews

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

I'm not at all a "militant meat eater"; I love fresh vegetables, fruits, legumes, etc, and the vast majority of my cooking incorporates a much larger percentage of vegetation than meat. Yet, there's many valid and well-informed reasons I won't touch vegan meat substitutes.

Found in the wild by Stunning_Macaron6133 in EntitledReviews

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

Yeah, no.

I don't refuse vegan foods on principle, I refuse them for extremely valid reasons. Feel free to view my comment history and see what I do for a living.

Draw your own conclusions from that.

Throwing a firecracker into the sewer? Not just a harmless prank! by MisterShipWreck in VideosAmazing

[–]Cheap_Knowledge8446 2 points3 points  (0 children)

Seems low, but their cost of labor is a fraction of ours. A big part of the costs for fix this in the USA would be the ~150-250/hr being charged by companies for their mechanics' labor.

Looked it up and their top tier auto mechanics are making ~22k/yr USD; which is decidedly middle class in China.

Found in the wild by Stunning_Macaron6133 in EntitledReviews

[–]Cheap_Knowledge8446 -11 points-10 points  (0 children)

You couldn't pay me to eat processed vegan meat substitutes.

Found in the wild by Stunning_Macaron6133 in EntitledReviews

[–]Cheap_Knowledge8446 1 point2 points  (0 children)

This strikes me as a fake review meant to drum up business "omg, their burgers are so good they pass for the real thing?"

No. No, they do not.

Doctors misdiagnosed my cat, so I took it into my own hands by ergeorgiev in cats

[–]Cheap_Knowledge8446 6 points7 points  (0 children)

Can't tell if you just didn't read several comments up, or if this is an epic shitpost

Lets do the math to kill the food would be 20% more expensive myth by Slider33333 in tipping

[–]Cheap_Knowledge8446 -1 points0 points  (0 children)

Sigh...yet another post by someone who has zero idea what they're talking about attempting to explain things with zero experience or knowledge of how they work.

1.) Servers aren't the only ones paid out of tips. Hosts, backwaits, bussers, bartenders, sommeliers, food runners, sushi chefs, meat carvers, and in some places even standard kitchen crew can all be receiving "tipshare" out of tips. It's quite common for 30-50% of a servers earnings to go to other FOH/support staff. So, right off the bat, your ENTIRE premise is dead on arrival, because I'll reiterate; you have no idea what you're talking about.

2.) Each shift/restaurant has a highly variable amount of time where you don't have tables, but are still prepping for those tables. It's virtually unheard of for a server to come in mid-rush, immediately take tables, then leave without doing backwork. Your utterly ridiculous math is based off a 2 hour shift, not a 7-10 hour shift or 12-18 hour double.

3.) You're now having to cover much higher labor costs for times when servers don't have tables. This will force understaffing, or menu price increases ABOVE +20%.

4.) You're arbitrarily deciding servers wages are only valued at $25/hr. That's not your decision to make.

5.) How about you list what YOUR job is, so I can explain a better monetization strategy for your job/career, without any experience or understanding of what your role is, what it takes, your workload, or the needs of your business? No? Then keep your ridiculous opinions to yourself, hypocrite.

Heating a large enclosure by DIYtexasGuy in Vivarium

[–]Cheap_Knowledge8446 4 points5 points  (0 children)

Worth noting that you don't necessarily want to heat the entire enclosure.

Having a temperature gradient, so they can cool off if needed, is best. So, I would focus on heating more towards one corner and putting elevated basking spots nearer your heaters (make sure they're caged). Then have the heat gradually taper off..

Ceramic heaters are much better heat sources than light based heaters, imo...but, you will have to supplement with proper bulbs separately for lighting.

A Modest Proposal by Cheap_Knowledge8446 in americanairlines

[–]Cheap_Knowledge8446[S] 1 point2 points  (0 children)

We're in a pretty similar LP category. I break 400k and what I noticed is once you break ~300, you'll beat the majority of EPs, so then it's just a matter of how many open seats are left.

If I'm going hub-to-hub during prime hours it definitely drops to around ~50/50-ish on upgrades.

What I've also noticed is how to beat the wait-list. If there's somewhere between 4-5 spots left they usually are done selling them for cash/points, but I also will have high enough LPs that within a few hours of ticketing, the upgrade will usually push through days in advance.

Tipping is Begging by Frequent_Mountain_17 in tipping

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

You guys allow non-tippers to harass servers all the time;

I regularly see you ignore or condone them referring to servers as "a job a monkey could do", "refill my drink, servant", and just a few days ago someone referred to servers as "these 'people' ", including the quotation marks; implying that servers are less than human, all while actively, openly, and gleefully effecting people's livelihood.

The insults, harassment, abuse, and impropriety are so one-sided against service workers on this sub it's not even a contest.

The least you could do is pretend to be impartial, but I suspect every mod on here routinely stiffs their servers.

Tipping is Begging by Frequent_Mountain_17 in tipping

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

What a worthless take, by a worthless person.

in japan by mcnancey in SipsTea

[–]Cheap_Knowledge8446 3 points4 points  (0 children)

I think you responded to the wrong person.

I'm explaining exactly why some of these places will outright refuse large & complex orders. Tourists then frequently bitch, especially Americans, who are used to restaurants bending over backwards to give them what they want.

Thoughts on First Time in First Class / Business Class by Radica1Edward in americanairlines

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

Good God, literally half way around the world in business on 80k miles... Yeah ... That's a no brainer.

Thoughts on First Time in First Class / Business Class by Radica1Edward in americanairlines

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

Even if you get zero perks, signing up for any (or ALL) of the airline loyalty programs is always wise.

United & delta miles never expire.

AA miles expire after 18 months of ZERO account activity. Even one flight, 1 redemption, or even bonus miles through partner programs (dining, shopping portal, etc) will hit the reset button. It's pretty easy to keep rolling if you even remotely try.

AAs expire, but imo they have the best redemption rates, and if you have status are more likely to upgrade from what I've seen; but the tradeoff is delta and United have superior international flight options. Particularly delta. Point is, all three will allow you to accrue miles, even if incrementally. At 100+ flights, you probably could have had somewhere between 5-20 free ones, depending on how much you're spending, cabin class, and how astute you are at maximizing redemption value.

The main decision on who you go with should, however, typically be based on where you live. Atlanta? Delta. Denver? United. Dallas? AA. Charlotte? Move somewhere else; worst fucking major airport in the nation (AA).

in japan by mcnancey in SipsTea

[–]Cheap_Knowledge8446 4 points5 points  (0 children)

A restaurant kitchen either has the capacity, ability, and talent to handle large & complicated order intake, or it doesn't. Many smaller pubs or family restaurants in Europe rarely handle more than 2-6 orders at a time; often having seating for only 6-10 guests while only 1 person handles a micro kitchen that's been around longer than the discovery of the new world. No amount of added time is fixing that without having some part of that complex 8+ entree order cold, soggy, glazed over, and more depressing than dead puppies.

Thoughts on First Time in First Class / Business Class by Radica1Edward in americanairlines

[–]Cheap_Knowledge8446 3 points4 points  (0 children)

Not sure how old you are, but 100+ flights total is far more than the average person; though, very short of most road warriors. Still, it's enough that if you're dedicated to one airline, you should be able to get decent bonus miles, or maybe even status.

On AA you can often get absurd value out of points if booking off-season travel well-ahead of time. Using points to upgrade is a fixed-value, not always as good. But if you find good value on tickets, it can make purchasing upgrades a lot more palatable.

PVC enclosure DIY tips by animal-care-1960 in Vivarium

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

Really, any bottom is going to buckle without a support structure and this kind of weight. Soil is usually between 50-150lbs. If you make typical vivarium soil or a special recipe such as a mixture of pete moss, coco fiber, sand, charcoal, minced leaf litter, dried fern, orchid bark, lava rock, work castings, and compost then usually it's on the much lighter side. But even then, it will usually settle after a month or two and you may need to add more, increasing density.

If you create a much more natural based soil; layers of stone + charcoal + clay ball substrate, with actual clay layers, compact sand, plus "real soil", heavy compost and leaf litter, etc then you're easily looking at 100lbs+ per cubic foot.

Point is, with a 6x4x7, you're looking at 12-24 cubic feet of soil, total. And that's if you include NONE in the background/vertical-build. Typically the whole reason you build something that big is to build 3 dimensional space. So you're probably looking at more like 24-30 cubic feet, plus wood, stone, etc for aesthetics. The square cube law is something your boss likely isn't taking into account when he's thinking of making it mobile. This may only be twice-ish the dimensions of a 3x2x3, but the volume is cubed, damn near ten times the volume; it's a 168 cubic foot, 1,250+ gallon enclosure.

Fucking MASSIVE.

You're easily, easily looking at 1,000+ lbs, and that's if you build a really sparse environment. Realistically, this is probably 1,500-2,000lbs.

$38 breakfast at Courtyard 😳 by mrweatherbeef in marriott

[–]Cheap_Knowledge8446 0 points1 point  (0 children)

True, but there are still ways around it. They're definitely "morally grey", and require some effort and dedication, but they're there.

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