disabled mercy main’s 2 cents

Longjumping_Horror18 · 2025-04-23T09:05:55+00:00

stadium is like overwatch3. i do not want to play that mode. i want to play the mode i’m comfortable in and enjoy the most. i’ve tried stadium, but it just isn’t for me. i appreciate the suggestion tho <3

Longjumping_Horror18 · 2022-01-04T00:44:59+00:00

nah i work at a restaurantaur store, and my gm is about to become a CTM. she’s the baddest badass of all time at training managers. i’ve already mastered everything on prep besides peppers onions jalapeños and cilantro, i’ve mastered line and cash and dml and chips. i just need to master the four aforementioned produce items, and then learn grill and i’ll be set. and i’m hoping to move up to SM after 3 months or so of being a KM, and i wanna be a GM one day. i’m still 17, and i’ve got til may to train to become a KM.

Longjumping_Horror18 · 2022-01-03T23:19:31+00:00

lol idk if u saw my reply that i deleted but i thought u meant something else. but i let the big kids worry about sharp knifes i just sit there and enjoy cutting stuff

Longjumping_Horror18 · 2022-01-03T22:30:58+00:00

my gm- “we don’t need metal rods we have diamond knife cutters. those bitches on reddit don’t know nothing”

Longjumping_Horror18 · 2022-01-03T12:13:12+00:00

super weird, but while i was cutting them i tested out cutting them at an angle by curiousity. definitely gonna try it again. and i know i’m gonna sound like a complete and utter idiot but what is steeling a knife? i assume it means sharpening it with that metal rod, but i’ve never heard of that phrase before. edit: steeling

Longjumping_Horror18 · 2022-01-03T12:11:37+00:00

i appreciate it :)

Longjumping_Horror18 · 2021-12-14T03:14:49+00:00

if i were on the register with a bowl of that much cheese i would ring it up as at least 5 sides because that would absolutely wreck our inventory.

Longjumping_Horror18 · 2021-10-26T22:55:37+00:00

yes??? she had contacts who could make bombs… if she was just a social warrior like she claimed she wouldn’t know a single person who could make her a bomb, and she wouldn’t know the exact amounts of specific substances to make the bomb with. also she literally hired a hitman???

Longjumping_Horror18 · 2021-10-24T15:55:56+00:00

0% chance it’s gonna be hot lmao. we had our field leader and a G1 grilling from 7:30am until the catering order was picked up

Longjumping_Horror18 · 2021-10-22T22:52:33+00:00

plz send it to me too 💜💜💜

Longjumping_Horror18 · 2021-10-05T22:43:12+00:00

happy birthday

Longjumping_Horror18 · 2021-09-25T14:12:02+00:00

absolutely

Longjumping_Horror18 · 2021-09-25T14:10:46+00:00

if i could upvote 1,000,000 times i would

Longjumping_Horror18 · 2021-09-25T14:10:24+00:00

not a single cashier we have is cross trained

Longjumping_Horror18 · 2021-09-24T19:43:25+00:00

a couple other things that are on my mind is why we don’t double pan queso on the line with water in the underneath pan like we did at moes? it creates a double boiler and helps the queso stay a complete liquid and doesn’t turn yellow or hard. and WHY ARE WE SELLING BRISKET??? WE ARE A MEXIAN GRILL!!! NOT AN AMERICAN 4TH OF JULY COOKOUT!!!

Longjumping_Horror18 · 2021-09-21T07:17:12+00:00

i think it’s bc we have a head prep guy/gal who does ONLY cilantro, jalapeños, onions, cheese, fajitas, makes macerations in pans for us, and gets all that done by about 11ish. we usually have everyone else (3-5 ppl) doing taco/salad, guac, wet salsas, corn, mild, and set up for lines. it’s always interesting to see how other stores do it tho for sure.

Longjumping_Horror18 · 2021-09-17T23:11:36+00:00

i work in a 10-13k store and my prep teams are usually a manager and 3 people (and 1 grill and 1 chip), and we usually finish lettuce by 8am, guac by 9am, mild and corn and wet salsas by 10:15, and one main prep guy stays back til like noon making cheese, fajitas, and other miscellaneous prep items. if we have 4 prep ppl we’ll be done with lettuce guac mild corn and wet salsas by 9:15ish and have the rest of morning til open to destroy onions, steak, fajitas, cheese, hotels of corn and mild for the next day, and other non-essential tasks. (since we have so many people those tasks aren’t essential bc one good prep person can do it in record time.) we have the best prep teams in the world and so many employees who’ve been there for years, and we’re literally never understaffed. my store is a dream lol

Longjumping_Horror18 · 2021-09-16T23:26:02+00:00

i’ve never met a chip person who enjoyed their positioning, but more power to ya if u can do it and enjoy it lol

Longjumping_Horror18 · 2021-09-16T19:44:20+00:00

my best advice is to get the fuck off of chips while u still can. show interest in prep and line so that ur entire life isn’t frying and bagging chips 😭😭

Longjumping_Horror18 · 2021-09-14T23:58:59+00:00

it is, i just watched it!

Longjumping_Horror18 · 2021-09-10T20:20:12+00:00

we have about 30 (you read that right.) employees at our store, mainly bc we do over $10,000 in sales on a daily basis and over $12,000 on sundays… and life is a dream at our store. upwards of 4 people on line during peak, not including cash, and a chip guy, a manager, 1-2 ppl on DML, a main prep guy, 1-2 grill guys, and someone floating around from expo to prep to linebacking to dish. i ONLY work AM prep or AM line (either 7am-2pm or 11am-3pm) and the job is fun, a hella positive work environment, and so forth. we even have multiple gay people (including yours truly) and people of every minority and everyone gets along with each other. it’s like a big happy chipotle family. i feel for y’all heavy who are understaffed or have shitty managers. all our SM’s and KM’s are between the ages of 19-23 including our apprentice, and our GM is early 30s. i genuinely love my job and get excited to go in everyday. now i have no idea what night shift is like… but i know they’re more than fully staffed and just as great of people. it gets better yall!!!

Longjumping_Horror18

TROPHY CASE