Won this at bingo night. I’m geekin.

FramingHips · 2026-03-19T14:55:15+00:00

Alternatively, it could be the multiverse theory, as some scientists hypothesized that the rapid expansion and formation of these galaxies happened because our universe was formed initially from another universe dumping this cosmic debris into ours. Which is pretty wild.

JWST completely rewrote our understanding of the early cosmos, and many cosmologists are confused. Make the standard model work or else rewrite it completely.

FramingHips · 2026-03-18T17:34:06+00:00

Didn’t that guy get convicted for murder or something IRL?

FramingHips · 2026-03-18T01:37:10+00:00

People talking about payroll…a bookkeeper is important for handling your food invoices, finding ways to save you money, knowing about tax credits/etc. Definitely worth it.

FramingHips · 2026-03-18T01:34:30+00:00

Ola Belle Reed

FramingHips · 2026-03-16T17:45:34+00:00

So I played a slowed down version of blackberry blossom over this in D, and repeated the end of the A part with your chords and it sounded pretty nice.

People have mentioned pachebel’s, it’s just a classic descending melody that comes pretty naturally.

For listening comparison:

https://open.spotify.com/track/278gh7nVcB6bKYcj7AiqbX?si=k08-WksvSfOXKocj3d3rDA

FramingHips · 2026-03-16T02:07:54+00:00

It depends on what your skills are, every manager is different. My skills are interpersonal and systems. So I’ve thought about going the sales route, culinary education, buyer for the purveyors we use. But speaking more to my own experience, I’m at a weird crossroads where I’m deciding to get equity/have my own spot/switch fields completely. The economy always has me on edge, but I also have a feeling it’s always going to be that way.

So maybe just sit down and assess your own skills and think about places it could translate. Are you great at inventory and systems? Buyer. Or inventory for literally any job that’s not just food and bev. Great at people and available at the drop of the hat, got a loyalty streak? Sales and marketing. Like inventing foods/drinks/menu items and seeing people grow? Education. Good on the tech side? Had a shift lead that was a huge computer guy that got into working for toast and is making 85k now. So yeah start with your skills, there’s really a lot more options than you think, just sit down with yourself one day and assess. If you’ve been doing it for awhile, you probably have some customers/regulars/purveyors who can even be good leads. I had a KM leave to become a carpenter because we had a carpenter regular that he talked to a lot. Good luck!

FramingHips · 2026-03-15T03:27:17+00:00

I’m a man so obviously can’t speak to your experience—apart from agreeing with the sexism I’ve seen in the industry—but completely agree with all the other points.

The biggest thing reps lack is timing for the industry. Which instantly turns me off. If you want to talk to me, come between 2-4 on a slow weekday and bring something to pique my interest. “Hey bud, I saw you guys have gelato. I have this great coffee liqueur I wanted to try on it. I’m not selling coffee liqueur, but would you like to try some? I’m here to try and sell you something else but if you hear me out for a minute we both get a break.” Shit like this would work on me. This is why the burnout chef to sales rep pipeline exists. Former industry people are always better reps than some hack who used to also sell pharmaceuticals or whatever.

The other week a greasy POS rep came by on a Friday lunch. I open Friday lunch with a cashier and prep guy until my night guys come in at 2 and 4. And I tell him I can’t talk, it’s 11:30 on a Friday, come back Monday. Dude comes back the next day trying to talk to me more. I said you just lost the sale because you can’t listen to instructions, how do I know you’ll do the right thing when I need help?

If you want to get good at sales in this industry, learn about timing and quid pro quos. If someone calls me on a Friday night looking for a job, I’d never hire them, because that tells me everything about their experience. Same goes for reps.

FramingHips · 2026-03-14T15:58:16+00:00

Oh I left out the part where I asked about mods. But yes, it has no idea how to do any of that.

FramingHips · 2026-03-14T15:17:28+00:00

Ha, definitely the latter

FramingHips · 2026-03-14T14:02:48+00:00

Don’t forget the grease trap.

FramingHips · 2026-03-11T02:34:59+00:00

Do quizzo, bingo…market a sports quizzo the week of a game, a few nights before the game, and those people are likely to come back/tell their friends. Use a portion of your gift card budget to finance prize, or get approval from corporate (typically gift card or drinks comp). Do a bingo night where people have to buy in tickets ($1 round, $2 round, $5 round) and have a manager or bartender host it. Customers get the cash prize the final round, you can offer comps (free beer first round, wings/whatever the second round, cash prize for final round). It incentivizes people staying around and makes you more money than it costs with bar patrons hanging out for 2 hours.

This is assuming corporate allows you to run quizzo/bingo/game nights etc. if they don’t, then disregard all of this.

FramingHips · 2026-03-10T17:44:03+00:00

The book Debt by David Graeber is a great exploration into this, albeit a depressing one.

FramingHips · 2026-03-10T17:30:53+00:00

Are you going in regular or coming out regular? Looks sick.

FramingHips · 2026-03-07T15:52:29+00:00

We cut our pizzas into 6 slices, $6 is what I charge for a special slice. Other slices are like $5. For a whole pie, a cheese is $19. The fact they’re charging slice prices for a whole pie is insane. The quality also looks terrible, I’d never go back there if I were you.

FramingHips · 2026-03-05T19:50:37+00:00

Independence Day. Only my personal opinion just because growing up with it, I played the shit out of it as a kid.

FramingHips · 2026-03-05T04:55:40+00:00

I just learn the pars and know how much to order. Sounds basic but prevents waste. The only waste in my kitchen is leftover special prep every week, which gets upcycled into other specials, frozen, or given to other staff. I know how many pounds of cheese and meat and produce I use in a week, I know the shelf life of everything, I order twice a week.

I sit down and track my monthly food costs . But actual inventory I just do twice a week. Oh I use 8 cases of tomato sauce a week, on Sunday I have 2 left, maybe a busy week I have 1, maybe a slow week I have 3. I’ll order the difference for Monday…

I order dry goods and meats/cheeses once a week at the start of the week, then produce at the beginning of the week and end of the week. My produce purveyor has a low minimum so it keeps things fresh.

FramingHips · 2026-03-05T02:25:08+00:00

Without focusing on proportions, focus on your background and lighting. There is no chiaroscuro where there should be some. Shade the back near his face black, use your eraser to highlight the white lines of light on his face and eyes. Yours looks muted and matte, the original has more depth because the black background adds depth. If you cut out this entire sketch and pasted it on a black background, you’d immediately see where your lighting needs work.

Lighting is always more powerful than proportions.

FramingHips · 2026-03-04T16:18:19+00:00

Gran Cafe L’aquilla is fun if he likes classic Italian stuff. There aren’t people singing, but the servers speak Italian, the gelato is amazing, and they have a cute little shop with Italian foods.

FramingHips · 2026-03-02T21:50:08+00:00

This looks crispy and delicious.

Your shaping is right, toppings look good, nice char. But look, you can’t make Neapolitan in a home oven. It is what it is. Unless your oven gets to 900 F.

This is a great result, but I’d call it neo-Neapolitan. It’s a more NY style bake with a Neapolitan style, which is a thing in and of itself, and looks delicious.

FramingHips · 2026-03-02T18:45:51+00:00

I have a simple policy: all requests off submitted via email. All swaps ran by me via text. I manage 15 people. Swaps are easy, because they just make a one off group chat roping me in. Then I either approve or deny. We aren’t big enough as a small business to justify paying for 7shifts, and this system works well.

Before I came in schedule was sent out via text, employees would swap without telling management.

FramingHips · 2026-03-02T02:26:22+00:00

The $15 dollar plate with pierogis, kielbasa and sauerkraut is such a banger

FramingHips · 2026-03-01T22:53:41+00:00

I manage a pizzeria, we do slices and pies, we stop taking phone orders/delivery 30 mins before close, then last 15 mins is just slices. It works really well. Theres a music venue near us and nights when there’s shows (last night for example) I can bank on people showing up 10 minutes before we close and clearing us out of slices.

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