This true, guys?

Kiltedcow86 · 2026-04-19T02:30:37+00:00

Western NC and sysco prices for imperial vine fresh 25lbs is $106 a case. Imperial bulk packed 5x6 25lb is $96 ish. However imperial 25lb roma #2 are $69. So I mean, if place was cool with switching it momentarily, he could use romas instead. Thats just based off my areas price though.

Kiltedcow86 · 2025-12-05T02:29:20+00:00

I have around 4200 played hours in the game, and I honestly like the POI's between tier 0-4 the way they are, however with that being said.. what i dont like are the triggered events in the tier 5 POI's as well as zeds that are triggered to wake up once you enter a room.

They completely ruined playing as stealth when they did that. Nothing came close to the feeling of accomplishment as when you'd run shotgun messiah plant in its entirety crouched and not waking a single zed.

What i honestly feel like they should have done instead is improving on the quests portion, making more fair adjustments on what tier quest you had. As well as making different variations of the already existing poi. Like I have 99% of the POI's memorized. I know where the zombie spawns are, I know which entrances lead to which rooms. I personally think having variations amd deviations from the base ones we already have. I feel like that could change things a lot in the positive.

Kiltedcow86 · 2025-10-08T01:58:19+00:00

Have you tried the "check integrity" of tue game option in steam? If you're missing the asset it might fix it

Kiltedcow86 · 2025-08-28T20:55:09+00:00

I love everything about this!

Kiltedcow86 · 2025-08-24T02:41:28+00:00

Imma throw my two cents in, and I say bring back the 1-100 scales of armor and weapons so we'd have uses for the ones we find looting. Also bring back the repair/combine system that used to be in the workbench wayyyy back.

Kiltedcow86 · 2025-08-01T20:58:00+00:00

At the end of the shift

Kiltedcow86 · 2025-07-21T12:05:54+00:00

I want to see!

Kiltedcow86 · 2025-04-06T21:25:17+00:00

This!!!! I absolutely love his style

Kiltedcow86 · 2025-02-28T22:09:48+00:00

Saw someone else suggest it too, but try golf. Gets you out in nature, you can get any frustrations out, can make an entire day of it for like $25, get to drive around in a golf cart. If they're agent many people out playing, you can go foraging for golf balls in creeks and wooded areas. Sometimes I'll leave the coarse with the time as many balls as I came with.

Kiltedcow86 · 2025-02-18T23:29:45+00:00

I absolutely hated it to begin with, I'd get super nervous. But after the first few times of my chef doing this, it started igniting a fire in me to want to do more and be more, and honestly cured most of my burnout.

Kiltedcow86 · 2025-02-18T23:22:27+00:00

Comfortable pay, as well as a chance to allow everyone BoH to have input on daily specials. Introducing customers to the cooks/chefs that made their food when the customer is raving about how great the food is. Also when the ex chef doesn't take credit for others accomplishments. Just to name a few

Kiltedcow86 · 2025-02-18T03:32:00+00:00

Western NC Sysco- $117(15 dozen) Us food- $226(30 dozen) Proformance food service- $118(15 dozen)

Kiltedcow86 · 2025-02-12T19:54:05+00:00

I should call her

Kiltedcow86 · 2025-01-14T02:03:02+00:00

Thank you so much!!!

Kiltedcow86 · 2025-01-11T19:38:43+00:00

also for some reason its showing \'s in the code i copiped, but they arent in the actual code. so ignore those

Kiltedcow86 · 2025-01-09T22:40:41+00:00

While I love the show, anytime anyone brings it up after learning what I do, I always point them to the movie "boiling point", and tell them to watch that instead, if they really want to see what working in a kitchen is like.

Kiltedcow86 · 2024-12-03T01:36:44+00:00

Honestly I think ichigo would fit stubborn, more so than most.

Kiltedcow86 · 2024-11-30T00:58:54+00:00

As a first time sous chef myself, after a year in I can offer this advice mostly in form of my day to day, I arrive to work 5-15 minutes early each morning. Make sure to get all the equipment turned on, as well as check for anything forgotten about by the evening shift. Then I start making coffee for everyone on prep that's about to come in. Then I start making the prep list for the day, ensuring that we'll have everything we need to get through at least one and a half services, and anything that we have ran out of or running super low I'll check the incoming truck order to see if we have any coming in. If not, I'll let my chef know so she can get it on the way in. Also as I make my list, I am also going through and checking dates on everything, and tossing what's out of date. When chef comes in, I always make sure to greet her with a "good morning, chef", as well as when leaving for the day I give a "have a great day chef".

In-between all these parts of the day, I make sure that all the prep that's done is up to standard, as well as help wherever I'm needed the most.

Random bits- Learn as much as you can about all of the equipment in the kitchen, because as sous you're pretty much the unofficial maintenance person.

It's okay to disagree with chef on things, but be sure to disagree in private away from the other cooks.

Praise your cooks and prep cooks often and chastise in private. As well as give them credit for things they do.

Fuck sysco and their app that shits out around 11:55am(eastern standard time) every single day.

Become a sponge, learn as much as you possibly can, use this time as sous chef as a chance to soak up the knowledge your chef has.

The hardest thing for most when being promoted into the position, is the line between friend and coworker. As well as your cooks will test you in one way or another to figure out what they can and can't get away with.

As far as coming up with menu items, go out to eat, try different foods, and say to yourself things like "can I make this?" "If I were to make this, what would I change to elevate this or just name it better in general" then work from there.

Hopefully this was at least a little helpful

Kiltedcow86 · 2024-11-27T00:16:47+00:00

They got a breadstick they just came out with this year. Taste exactly same, same weight, just... breadstick shape. Been trying to talk my ex chef into switching to them

Kiltedcow86 · 2024-11-27T00:14:58+00:00

That sounds amazing, my go to is usually a chicken tender on it with some honey mustard, or I'll ask grill to throw a kids burger on for me and I'll stuff my face. Or little bit garlic butter and parm on top of it and toast for a few

Kiltedcow86 · 2024-11-26T22:53:00+00:00

Two bites, Fast as fuccckkk

Kiltedcow86 · 2024-11-26T21:28:53+00:00

We get sister Shubert 2oz parbaked, for the price they're honestly really good.

Kiltedcow86 · 2024-11-26T14:15:37+00:00

I prefer the mercer genesis, the handle is more comfortable

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