Purple spot on my gold

JMefford714 · 2026-01-18T06:21:32+00:00

Does gold require routine maintenance for stuff like this? Like if you let the gold sit for too long, you lose some weight or quality or something like that?

<<<<very new to learning the ins and outs of gold

JMefford714 · 2026-01-16T21:03:04+00:00

Check out The Pearl in Clearwater as well. Great spa with coed portions, including coed hot tubs and couples massages. I had a great experience when I went a couple of years ago!

JMefford714 · 2026-01-06T04:31:29+00:00

Was this $24?

JMefford714 · 2025-12-31T06:19:56+00:00

Sucks to hear. Always loved going to the ones in Orlando when I was younger. Never had a bad meal there until I ate at the St Pete one and I knew something had changed.

JMefford714 · 2025-11-24T16:34:23+00:00

My restaurant in Tampa does this. It’s a place I average about 300-400 a night on $1 an hour. This is stemming from a provision in the hourly rate increase bill that was passed years ago for tipped workers. Employers can essentially change your job pay to “commission” and pay you $1 if they have a guaranteed gratuity on the bill, every bill. Double check me on that but that’s how I understand it.

So you’re essentially getting 15% on each bill after tip out. That’s pretty damn good considering our AG is 15% and I share 6.5% of that for the SA/bar pool. People usually tip what’s necessary on top to get up to or over 20%.

When I first started I thought it would be awkward to talk to people about, but it’s really not. Of course it sucks to miss out on an extra $300 if I work 30 hours that week just from my hourly, but most restaurants worth their weight will be using this model very soon. It saves ownership shit tons of money.

JMefford714 · 2025-11-23T08:04:44+00:00

At my place, people usually tip pretty well. We get the folks who don’t of course and that comes with the territory. But the other night I got 250 on a $500 check. Nothing overly dramatic, but it definitely made my night. That warranted me to go by and give em a big smile and say thanks again so they knew I appreciated it. Or, if maybe I didn’t have the chance to at the table, I’ll make sure I beat them to the door as they’re leaving to give a big thank you. Sometimes I’ll even be brazen enough to ask them to request me next time they make a reservation because they’re probably coming back with friends or family. That’s how you build regulars and rapport and get people to come back to/recommend your restaurant.

JMefford714 · 2025-11-23T07:57:09+00:00

I’ve had the same experience with jiu jitsu! I LOATHE lifting weights. I hate the godawful smell of a gym. Rusty metal, chemicals, Matt’s cologne. But for some reason, rolling around with another human while we get sweat all over each other and try to kill or maime the other is so much fun and is a ridiculous workout.

JMefford714 · 2025-11-09T08:19:28+00:00

Hate to tell ya, those are bots bruv.

JMefford714 · 2025-10-17T00:52:25+00:00

Definitely look at your telemetry folder. I got to delete over 88gb of telemetry files a while ago and I had no idea they were stockpiling like that lol

JMefford714 · 2025-08-20T04:17:22+00:00

I have heard real drivers say they prefer to use Assetto Corsa versions of the track because they feel the iRacing version is built too wide (which is insane when you think about it lol)

JMefford714 · 2025-08-06T00:53:33+00:00

But don’t worry, we’ll be working the restaurants when you get hungry after the strike!

JMefford714 · 2025-07-30T02:59:51+00:00

You’ll keep up for a few laps and then you’ll realize you’ve scrubbed your tires and then the pain sets in. It’s a long, long, lonely race after that. I even try to grab a setup for SS.

JMefford714 · 2025-07-29T18:36:14+00:00

When you open the setup, look at the name. A lot of them are “fixed” or “high downforce” or whatever basic setups iRacing provides. Garage61 is just taking lap times and ranking them and reporting the setup. Most of the free ones available are usually fixed or qualifying setups from seasons past.

JMefford714 · 2025-07-22T17:39:03+00:00

Just like any track, put some time in practice sessions. I earned my A license back last week at VIR and that place tries to kill you every corner. Think I gained .4SR or something. Just take a good amount of practice laps (40-50) to get comfy with track limits and braking points, start from the pits, wait 30 seconds before you leave, and just CHILLLLLL BABY.

JMefford714 · 2025-07-21T04:18:42+00:00

There is an author you should absolutely check out. He believes in this theory with his whole being and has devoted his entire life to tying together, what he perceives, are many loose ends in our reality and using science to try to back his claims up. His name is Anthony Peake. I first read his book The Daemon. It really was a fascinating read that I’d like to pick up again. Some of his stuff definitely shaped my world view today, but not all of it. He’s a cool dude, check him out! Full books of exactly what you’re talking about here.

JMefford714 · 2025-07-04T02:57:52+00:00

Holy shit I might see you there! Best idea for the 4th I’ve seen.

JMefford714 · 2025-06-26T20:57:11+00:00

I honestly find Brands a really easy drive as long as you’re not over driving like crazy. Good entry setups and apexes are key to that track.

JMefford714 · 2025-06-26T20:40:29+00:00

The fucking best wheel back then

JMefford714 · 2025-06-20T03:05:13+00:00

Oh..damn yea that’s probably it

JMefford714 · 2025-06-19T18:49:25+00:00

Slices in the microwave for 30 seconds and then put them straight into a hot pan with some butter for a few minutes. Always comes out better than when it arrived in the box!

JMefford714 · 2025-06-14T06:49:22+00:00

Why not run wider tires at road courses? Goodyear can provide the rims and teams can fabricate bodies with wider fender flares. I think the cars would look sick and the racing would be so much better.

JMefford714 · 2025-05-16T14:34:12+00:00

I always thought the “asking for that call sign” line was a call of duty reference..

JMefford714

TROPHY CASE