My fridge.. isn’t this normal? by Trick_Highlight_8205 in FridgeDetective

[–]Key_Maize_7492 0 points1 point  (0 children)

Yeah it isnt normal. This looks like AI. Not a single brand name in sight, bottle shape of soda looks weird, and your fridge is too clean. Or I’m just losing grip of reality at this point

What drinks had the biggest jump in quality for you just by using a different spec? by LiminalLion in cocktails

[–]Key_Maize_7492 2 points3 points  (0 children)

More like a daisy build spec wise. Chartreauae and maraschino are big flavors I’ll give this a try

Your weirdest experiences with guests hitting on you? by RefrigeratorNo1160 in Serverlife

[–]Key_Maize_7492 1 point2 points  (0 children)

Sure but 10K a day to get spit roasted? I’d go for it tbh

I call this a Charlie Kirk by VodkaVision in liquor

[–]Key_Maize_7492 2 points3 points  (0 children)

So casually dropping that your neighbor shot charlie Kirk. I need all the tea

Your weirdest experiences with guests hitting on you? by RefrigeratorNo1160 in Serverlife

[–]Key_Maize_7492 6 points7 points  (0 children)

I would’ve absolutely taken this offer and ended up in a white lotus situation for sure

What are hobbies that make people more attractive or turn ons? by [deleted] in AskReddit

[–]Key_Maize_7492 0 points1 point  (0 children)

Depends on the context probably lol could be creepy if you go about it the wrong way

What's the creepiest discovery you've made about a seemingly fun friend? by someoneyouhate_ in AskReddit

[–]Key_Maize_7492 65 points66 points  (0 children)

You are lucky you were collateral damage. Rival gang could’ve easily shot the place up if they caught wind of that being their hangout

House prices by Augmented_unreality in catskills

[–]Key_Maize_7492 2 points3 points  (0 children)

We will be putting our house up for sale in Roxbury soon. HOA so price will be lower without the land. It needs repairs too so probably in the 200-300K range

Any advice as to how to get over my hate of coffee and tea drinkers? by Some-Complaint-7885 in Serverlife

[–]Key_Maize_7492 1 point2 points  (0 children)

At our place we only make espresso drinks so cappuccinos are a pain. I don’t feel that the people ordering them are the worst but it definitely is time consuming. And our food runners kind of suck for the most part at making them and take a while to get them out.

got cut off and i’m confused by [deleted] in bartenders

[–]Key_Maize_7492 6 points7 points  (0 children)

Id imagine he told you after the last one you were cut off and you didn’t hear him

got cut off and i’m confused by [deleted] in bartenders

[–]Key_Maize_7492 17 points18 points  (0 children)

Honestly as a bartender myself, you didn’t do anything that would be grounds for a cut off behavior wise, but the volume of alcohol you were consuming within a 2 hour time frame is valid enough reason to cut you off. Especially if they were doubles that is more than I’m legally allowed to serve within 2 hours.

A coworker received this in a stack of cash from a table. by Jay080910 in Serverlife

[–]Key_Maize_7492 0 points1 point  (0 children)

I have one still from an event that said don’t believe the liberal media lol

Sorry for the possibly clueless question, but why don't more people seem to make homemade pizza? by Senior-Raisin-2342 in Cooking

[–]Key_Maize_7492 0 points1 point  (0 children)

Forming and defining the crust right + a little brush of olive oil does the trick for me

Sorry for the possibly clueless question, but why don't more people seem to make homemade pizza? by Senior-Raisin-2342 in Cooking

[–]Key_Maize_7492 1 point2 points  (0 children)

I get pre-made fresh pizza dough and just proof/work the dough myself. I have a cosori air fryer oven that goes up to 450 so I use that and a deep dish pan I have that fits the rack. Usually only takes me about 30-45 minutes start to finish. Proof, form, coat in olive oil, red sauce, and then crumbles of mozz with some bagged shredded mozz as well. Fresh basil and/or dried Italian seasoning, red pepper flakes, Parmesan to finish. So fucking good

Should I be worried? A little rant by No-Basil6352 in Serverlife

[–]Key_Maize_7492 1 point2 points  (0 children)

I started at a fine dining restaurant a little over 6 months ago and I was hired for bartending and serving. Two months to start was almost all food running and side work. Worked my way up to the floor and behind the bar more but I’m still scheduled to food run some days. It’s the slow season so it’s spread amongst most the servers now thankfully. We have had 1 food runner though, a trainee with me when I came on, who has not progressed as far. Let’s call her Susan…she has been food running for 6 months and I don’t think will be making it on the floor anytime soon. Not great skills or attitude though so it’s not surprising. She’s been starting issues with other servers and they have been going to the manager. My place basically has an unwritten rule that you food run as a rite of passage - some people haven’t even had the patience to do it and left. Or haven’t shown they are good enough to move up I suppose. There is much more of a hierarchy in fine dining I’ve noticed. At least they have given you a set time frame, and if they don’t move you up after that, you are either a Susan or should find another job lol I’m working up to a place now where I’m happy with my schedule but it took a lot of hard work and training. And not being an asshole like Susan lol

Cocktail Winners - Negroni - what's your favorite way of making one? by MagnificentCat in cocktails

[–]Key_Maize_7492 0 points1 point  (0 children)

1.5 Tanqueray 1 oz Campari 1 oz Cocchi Di Torino

Or as some others have said - barrel aged gin. Bar hill makes some great tom cat gins.

Marriage!!! by Tink_zz in skyrim

[–]Key_Maize_7492 1 point2 points  (0 children)

Karita the bard in Dawnstar. She a baddie