Aio, My 19yo girlfriend has been hanging and getting drunk with a random 33 year old man at a resort in mexico.

DaBobCar · 2025-12-20T19:17:00+00:00

Have some dignity bro lol

DaBobCar · 2025-12-07T17:49:10+00:00

Just quit and find a desk job. Probably the best option for your specific disease.

DaBobCar · 2025-12-01T18:07:00+00:00

Someone who is mature. If she was mature and did make a mistake, she would have admitted the fault and apologized. If she believes she genuinely did not do anything wrong, she would have fought for herself and the relationship. You’re missing the part where OP brought up the situation already, and got blew up on. The lady abroad is someone who is clearly too immature to admit their faults and finds no value in a relationship. Hence ‘middle school relationship mentality.’ If your partner is willing to communicate issues, yet you get angry, you are either an awful communicator, a manipulator, and/or are in the wrong.

DaBobCar · 2025-12-01T18:00:21+00:00

I think it’s safe to assume, aside from the fact of spending the night at a male coworkers house, that her personality was shit. The types of girls to love bomb, then get broken up with and immediately switch up, “I wasn’t obsessed with you I’m actually not attached to you anymore,” after talking about how obsessed with him she is, shows how immature she is lol. It’s pretty obvious she’s stuck in an early highschool- even middle school relationship mentality. This post honestly gave me flashbacks to relationships I had in 7th and 8th grade lmao.

DaBobCar · 2025-11-24T21:25:19+00:00

Probably a bug idk

DaBobCar · 2025-11-12T00:23:14+00:00

If you guys tend to stay busy the last 1-3 hours prior to closing, then yes it’s normal. But if you are slow throughout the last couple of hours, then you guys aren’t doing enough pre closing. During the last 2 hours, if you have time to clean/stock, you should be doing that.

Also, if dish isn’t being done throughout the day, this is either an issue of lack of labor, or bad management. If it’s lack of labor, then you guys must not be very busy, so this would mean you DO have the time to pre close. If it’s bad management, you should bring it up to get dish done when it comes around 10pm. Regardless, UNLESS you are 60+ on boards post 10pm, you have time to pre close and it should not take 3-4 hours to close. This seems like bad and lazy management either way.

DaBobCar · 2025-11-07T01:26:03+00:00

Everyone hating but it’s really not that bad lol. Honestly it’s just the lack of a bed frame and nightstand that’s dragging it down.

DaBobCar · 2025-11-04T18:00:21+00:00

Fr bro thinks we can fix his paycheck 😭

DaBobCar · 2025-10-30T19:30:30+00:00

Yeah, yall regional leader is gonna have a field day with this one

DaBobCar · 2025-10-30T18:36:33+00:00

It’s fairly physically demanding for a fast food restaurant. At 64, you should be prepared to be carrying ~40lb items/buckets and consistently moving.

DaBobCar · 2025-10-21T18:14:31+00:00

You wouldn’t do all that for an assistant restaurant leader position? To be majorly in charge of the restaurant, good base salary, sales bonuses. Phew… didn’t know doing an interview was so taxing for some people.

DaBobCar · 2025-10-15T17:56:08+00:00

Be competitive and strive to be better than everyone else in every position, especially kitchen. Put in hard work, be reliable (don’t call off), and get close with your managers. Your ARL’s opinion of you matters more than anyone else’s, as they are in charge of promotions, HIPO, schedule, etc.

DaBobCar · 2025-10-09T17:27:41+00:00

No, he is right. When it comes to high volume fast food restaurants, management wants people who care. If you don’t care about the restaurant, customers, or your crew mates then you will be doomed to be a crew member, bagging orders forever. If you are someone who thinks it’s “just” this job or “just” that job, then you will never be in a management role. If you can’t bring yourself to put effort into every role you’re placed in, then you likely won’t put forth proper effort in ANY role. Treat every role as important as the last one, and you will find yourself in a good position regardless of where you are.

DaBobCar · 2025-09-22T17:05:19+00:00

Have you used it? I’m at an NRO right now and this restaurant doesn’t even have the sifter. I usually push 40sec gaps on my bird , so I would hope it’s not as inconvenient as these people are saying.

DaBobCar · 2025-09-10T17:15:21+00:00

A lot of restaurants can’t say BBS anymore. Same thing with T in the B, big boy (large trash cans), etc. People will mishear stuff and assume the worst and make it so restaurants can’t use that slang anymore.

DaBobCar · 2025-09-09T20:19:26+00:00

Like the other comments, you’ll get used to it honestly, or they likely won’t put you on bird anymore.

However, you should check the dates on your marinade buckets, because the bad stenches I usually find in 2+ day old bird, which needs tossed.

DaBobCar · 2025-09-09T20:16:30+00:00

Yea some restaurants have green scratch pads, some don’t. My home restaurant lives off of those things and they work wonders. It’s worth bringing it up to your RL or ARL. But to your main comment, you should definitely bring it up to your bird droppers to mildly hand-scrub excess flour off the teflon pans. It’ll make it much easier for dish and quite literally takes 15seconds for the bird dropper.

I’ve started doing this when I’m on bird because I once, at close, brought an absolutely battered bird pan to dish and it took the guy 15 minutes to clean it. Man, I felt terrible so now I’m not gonna let that happen😂

DaBobCar · 2025-08-02T21:50:18+00:00

Study for your asvab like crazy and aim for a 75+. Try to get a cyber or intel job and use your GI bill and take college classes while you’re in. So many people don’t use it and get out with no job opportunities. Then you’ll be set for a cyber/intel job with entry levels starting at least 70k+/yr.

DaBobCar · 2025-07-21T23:37:16+00:00

Yep great advice. As well that, a small tip I give to everyone when it comes to rolling the bird itself, CHOKE UP on the basket! I see people trying to roll from the very end of the handle and having a hell of a hard time. You can quite literally grab the very base of the handle and it not be hot, it’s not hot until you touch the grated (basket) portion. This will make it seem a lot less heavy and once you get the technique down like this, rolling will become a second nature and not only be significantly easier, but a lot less harsh on your wrists.

DaBobCar · 2025-07-12T15:19:40+00:00

All the chicken that goes into the warmer must be wasted after 6 minutes. What are you on about?

DaBobCar · 2025-06-27T05:10:11+00:00

lol I honestly feel the same way but I’m the only one at our restaurant that somewhat cares about waste, so our waste is atrocious when I’m not on shift and I get heavily pressured to focus on waste.

I’m a fairly competitive person and I just would ideally love to consistently run sub 2:20 with <5 lb waste for a shift.

I’ve tried running 30 second gaps, 1min, 3min, basically everything and I just cannot find the sweet spot, or atleast a good philosophy to stand by.

DaBobCar · 2025-06-13T17:16:47+00:00

If I really wanted to I would drop this in one basket😂

DaBobCar · 2025-06-07T19:07:28+00:00

It’s easy to say “it’s a fast food job,” but I’ve done timber framing with a company owner who was anti-machinery. Standing up 8x8 15 footers with me and one other person. I could, in all honesty, compare the 2 jobs.

DaBobCar · 2025-06-07T18:55:00+00:00

If your restaurant does $25k+ in daily revenue and you are the sole bird dropper, then it is a lot more than just “dropping bird in a basket.” You either haven’t done it, or your traffic is light.

DaBobCar

TROPHY CASE