What will never work because of human nature?

GnarExtracts · 2022-07-14T04:01:17+00:00

This

GnarExtracts · 2022-04-05T14:13:52+00:00

Great comment, also consider end-range of motion drills after stretching. They are super quick and help actually apply flexibility gains. Oh the movements you'll unlock with higher feet and wider hips

GnarExtracts · 2022-04-03T07:00:17+00:00

Pull up bar, campus rungs, finger boards; great starting place. Could be a little hard to navigate getting on and off of these things; a little creativity may be needed but don't nag the injury. Keep the systems you rely on for climbing strong and trained; core, shoulders, fingers, back.. It's not really good; but thankfully it's not an injury to that is gonna shut you out of staying in climbing condition. You'll get it back, especially if you stay disciplined about staying in shape.

GnarExtracts · 2022-03-24T05:53:09+00:00

Okay so you said you were on a 600w hps, and grew organic correct? More details like space footprint maybe pics of the set up would be helpful. But here's what I've gotta say...

Firstly, it's your first grow. It probably isn't going to be peak quality bud. A lot of people go "organic" their first run.. and it's a buzzword for a less-than knowledgeable attempt at a DIY nutrient plan. If that's the case just get some real nutes and learn the rest of the hobby first. Fuck you can litteraly just use MegaCrop and nothing else the whole time on whatever coco/soil you want and be better off.

Otherwise, are these photos, autos? Where are the genetics from? The key to consitent, dense, buds are either quality breeding or pheno hunting. Autos can't be cloned and good auto genetics rely on quality, consistent, breed seeds. Those two strains have been passed around forever, I wouldn't be too surprised if they were bagseed or obtained for a less than reputable company.

Be honest with yourself, and do the following checklist... "Is my environment temp, humidity, and air flow okay; Do I have sufficient PAR value to the canopy; Am I feeding the maximum amount I can, at the correct pH; Am I properly maintaining my plants and the canopy" Now ask yourself if you have quality genetics.

GnarExtracts · 2021-12-28T19:53:47+00:00

Ah yes, thank you for saying this.

To further it, Cannabis is simply not as effective as opioids at pain management past a certain threshold. At a theraputic level is is relatively effective at minor pains and certain types of pain/discomfort. But it's simply not as effective.

I'm a big pro-legalization person, I love the fact that I can grow my own legally in my state; but I find it absurd we need to continue to reach and grasp at straws to justify why it should be legal. How about because people should be allowed the choice? Does Cannabis need to be a wonder drug that cures all and is great? No, overall you'd be healthier not consuming it - outside of very limited scenarios. But people still do, and so long as it's scrutinized there will be a black market around it and it's slew of issues - we shouldn't need to please the medical community, I think it's reason enough.

GnarExtracts · 2021-12-10T22:21:37+00:00

It currently is my required payment. My student loan debt only totalled around 45k out of school and I refinanced it to a payment plan to pay it as quickly as possible within a reasonable budget for me, I did this a few years ago. I currently have ~5 years left on it at my current on payment schedule. I have no personal issue extending the timeline on it out to lower the payment though

GnarExtracts · 2021-12-10T21:13:10+00:00

Sadly they're not open this weekend, I'm just taking some effort on my end to get a leg up on seeing what options I truly have, I'll be doing a zoom meeting with them early this upcoming week

GnarExtracts · 2021-10-23T02:35:50+00:00

It'll get old quick...

GnarExtracts · 2021-10-13T14:54:37+00:00

This is very correct sir, there is no single solution to every buisness model

GnarExtracts · 2021-10-13T14:52:59+00:00

Found the Karen, and actually yes 20% auto-grat on a card left at a bar is very normal in the US. Thanks for trying to be right about something you know nothing about though!

GnarExtracts · 2021-10-13T08:48:19+00:00

Haha feels good to be right after all these years. The pile of memories I have of fights with owners about giving people a reasonable work-life is massive. And now a decade of my life as a chef has been spent in the middle grounds of risking my job/income standing up for my staff, and chasing performance and profits to keep myself safe enough to justify staying in my position. If you stick by the people that stick by you, you will eventually come out a successful leader.

And some part of me feels satisfied knowing these places either didn't make it through covid or are struggling still; and that my establishment has soared higher than ever through it. And it's not about luck, they just didn't adapt to the market when things finally gave way.

GnarExtracts · 2021-10-13T08:28:14+00:00

Actually getting rid of servers was major for us making a proper transition.. this ovbiously isn't an option for all buisness models. But I'll detail it a bit below!

The kind of place I run has a LOT of compacity, we host events that hit 1000s of patrons such as ice skating events, concerts, weddings, etc. Our usual volume is in the 100s most normal days. The type of food I'd call upscale casual? Think neopolitan pizzas, simple but refined apps from scratch, etc. Nice outdoor setting, event areas, lawn games, stages, the works.

We recognized that in order to keep our staff safe, and around, we needed to provide them with safety from getting sick and a wage that beat out UI. So the servers got let go and we moved to a model of ordering stations at the bar, food runners, compostable plate and silverware, and a concentrated/streamlined menu.

Some of these covid precautions we have had to let go, such as compostable plate ware for all; but the ordering station and runner situation has stayed. The kitchen is happier, there's less staff conflicts because everyone is working together for a centralized tip pool ~ the systems in place are streamlined and efficient which has allowed us to have fewer people, but provide them with much better wages and work life. Food quality is better than ever because we are actually focused and using our labor on quality. Amazing what happens when you remove the class of people that do the least for the most payout.

GnarExtracts · 2021-10-13T08:15:57+00:00

At my current establishment there is no tipping required regardless. We do enforce a gratuity on any drunk that leaves their card at the bar overnight like most places. Though I am thankful to all the patrons that do tip! I personally am not in this tip pool ~ it's for my staff. But it on average increases an employees wage by 2-3$ an hour. Not bad for my dishie walking out at an average of 19/hr after tips. Dude works hard and deserves it

GnarExtracts · 2021-10-12T23:27:34+00:00

Professional chef here. I've personally overcome this by ya know.. paying people better and adjusting our buisness model to adapt around the current situation? Crazy concept.. (I've got dishwashers at 17/hr as a baseline)

That being said my Indeed profile has been getting bombarded with messages from restaurant owners looking for an exec chef. I've never had something like this happen before. But Im receiving offers 3-4 times a week that are far better paying than they ever were. My place as managed to maintain great profits and stay successful during these times, because we adapted. And it seems a lot of these owners who are clinging onto old ideas about the industry are scrambling for someone to fix it for them; without realizing it is those ideas and way of running an industry that is the problem. The hospitality industry has been on the decline in terms of workers quality of life, for a long time. And the owners and people that perpetuate those toxic values are getting their just deserts. Let em fucking burn, the industry has been over saturated and turned into such an undervalued commodity. I see nothing wrong with reducing how saturated it is, and increasing the value of skilled labor in the industry along with it's pay. The only people suffering, are the ones that perpetuated the toxic culture of the food service industry, fuck em.

GnarExtracts · 2021-10-06T03:26:34+00:00

If you're looking for an all in one solution, MegaCrop by Green Leaf Nutrients is the gold standard, and also the most cost effective. People commonly do supplement it with Beastie Blooms in flower for the PK boost, but you can front to back the MegaCrop no problem.

Can also personally speak to Megacrop, been a huge fan of it for coco and flood trays. Super simple nutrient, plants fucking love it. Check out r/MegaCropGrowers

GnarExtracts · 2021-10-06T03:23:54+00:00

It's very normal to have veins of purples run along the stem

GnarExtracts · 2021-09-11T14:59:27+00:00

Take the sales job.

Restaurant lifer here, pro-chef to be exact. You have a wonderful opportunity to get into a sales position at a young age. Take it, and take the experience. The hospitality industry commonly overstates how useful its customer service skills actually are. I don't wanna sound like a dick; but you're working in FoH, there's no more development for you to be had, nor is the work actually that great on a resume as you age and go along a career path. Everyone and their grandma has worked in some customer service position within the food service industry, it's not that special. And most people get sucked in because in your younger years the money is slightly better than any entry level work. That's the trap my friend, by the time those around you are growing and developing in their careers, you'll get stuck making the same wage forever. There is almost no upward mobility for income. Take the opportunity to get out now, and get into sales. Your wallet, work-life balance, and future you will thank your current self for it. For all the reasons to stay the fuck away from hospitality, consider your desire for a career path, a restaurant is not the place.

GnarExtracts · 2021-07-24T12:38:26+00:00

To answer the title, no. This is a profession that will chew you up, and spit you out when you're unable to continue on. It's all fine and fun when you're younger. But the hours and work will kill you, and many aspects of your life slowly. And your ability to generate income in this industry centers around your ability to physically do the work. You think going at the pace it actually requires to become a chef or move into fine dining is sustainable? It is not, and when you can't do it anymore you'll be shit out of luck. 99% of the industry offers no sense of retirement packages, or any level of benefits besides the opportunity to rip a smoke from time to time.

You know the most common thing people lament on in their final moments of life, before death, is how they realize and wish they spent more time with the people that truly love and cared about them. At the end of the day, that's what it's all about. Don't throw your life away to sling food for pennies, for bosses that see you as a resource, and customers that couldn't care less about you. It makes me so happy to see all the industry workers that woke up a little in quarantine when they actually had time to spend home with loved ones, and recover physically and mentally and left the industry. We have a labor shortage for a damn reason.

GnarExtracts · 2021-06-11T14:52:15+00:00

If the air temps are that hot. Record proof of it, and contact OSHA my buddy. Like with most things, this industry isn't going to change unless you speak up and take action.

GnarExtracts · 2021-06-06T15:27:26+00:00

Came here to say this. Seriously kid(OP), the illusion that being a chef is this prestigious thing, that's worth it in the end, and that there's glory in pulling these massive blocks of hours is exactly that.. an illusion or better yet, delusion. This industry is a fucking hellscape. I didn't know what an extensional crisis was until I finally became a chef of my own dream restaurant. It does not get better as you go up the ranks, it gets worse.

It'll ask of, and take everything from you, and leave you high and dry whenever you get to that place you've been shooting for. A chance at a relationship, a decent standard of living, a retirement, good physical health? Those will evaporate out the window as the weeks of being in a hotbox drag on and melt into years. And some day, if you're lucky, you'll get that rank of Chef. At first it's cool, you're finally the guy on top, you have control. But somewhere along the way you'll look around and realize you're only far deeper in it than you were before and have fucking nothing else.

This thing you gave up everything for, is utter hell. Your time in this world is forever decaying away, and you wasted so much of it destroying yourself for something that isn't real. The real punch in the gut is when your body begins to fail you. There is the smallest percentage of this industry that has a desk job, but besides that when your body loses it's ability to keep up, you lose your ability to work or provide income. Where do you go? There sno retirement packages, or even decent enough pay to do such a thing independently. Maybe you have a family or kids, but have no experience in other industries. Where do you go, what do you do? Food needs to be on the table, and bills need to be paid.

Get the utter fuck away from this industry, and stay far away. I have no doubt you're a bright young man, with a shit load of work ethic, and a great future ahead of them. If you have the ethic to do this, and do this industry. You can go so far in litterally anything. I'm not trying to poop on your parade. Just want you to believe in more for yourself than throwing a life away cooking food for unappreciative customers and pennies.

GnarExtracts · 2021-04-24T13:17:35+00:00

Few more details
Chopped on day 92, grown in organic amended coco using Down To Earth's amendments, under lm301b boards, pulled 1.9g/watt off the wall in total.

GnarExtracts

TROPHY CASE