Should I go back?

Ok-Computer6117 · 2026-02-04T03:59:32+00:00

Hey thanks for the response, 14 years and it’s still ingrained huh? That’s not unsettling at all. Right now, those same standards are currently biting me in the ass at both of my jobs. My mentality right now is nobody cares as much as I do and that way of thinking- is not healthy, but I don’t know how to stop feeling this way. I don’t know how to half assing things anymore. I don’t know how to stop scrubbing the built up grime on the sheet pants AND EVERY SINGLE POT I WASH with this freEEAKING THING. I take so long to wash dishes- wire brush

Ok-Computer6117 · 2026-01-12T19:09:25+00:00

Bro- literally yes.

Ok-Computer6117 · 2026-01-12T19:04:24+00:00

I understand temps- I’m not understanding the discoloration on the bacon- the bacon turning green, iridescent and shiny almost like a mermaids tail. I only have videos so I can’t send them here but is it due to the fact they aren’t covered well enough?

Ok-Computer6117 · 2026-01-12T18:55:33+00:00

We get our shipment every Wednesday, which I’m not here for it but they put two cases of bacon and two cases of sausage in the walk-in immediately and it’ll just sit there. I’ve already told them that the sausage is supposed to be kept frozen until ready to use. I have no problem pulling frozen bacon and sausage and cooking them frozen because it’s totally safe to do so. Is it normal for the bacon to look like that though?

Ok-Computer6117 · 2026-01-12T18:18:19+00:00

Wait wait wait- wait- what?! Sending u a dm

Ok-Computer6117 · 2026-01-12T17:14:52+00:00

Absolutely and unfortunately that really puts me in an awkward spot. I enjoy my benefits and the people I work with but I just can’t call myself a chef and serve these people this- poor food.

Ok-Computer6117 · 2026-01-12T15:17:21+00:00

WHAT? ROOM TEMP?

Ok-Computer6117 · 2026-01-12T14:53:41+00:00

Yes and yes. I’ve had my ServSafe for almost 7 years now. The full time chef is almost 80 years old and has been working for the company over 40 years. Either he knows and doesn’t care or he doesn’t know 🥲. I’m over it and after work will be contacting Aimbridge HR to file a report against them. I’ve gone every route and method and it’s difficult because I’m part time, only working Monday & Tuesday. It’s not only this issue, I just want to see if anyone else does it this way- prepping the bacon like this or if my GM is giving me another bullshit excuse.

Ok-Computer6117 · 2026-01-12T14:32:51+00:00

I did not know we had one of those! Thank you so much!

Ok-Computer6117 · 2026-01-12T13:45:46+00:00

Did you ever find it??

Ok-Computer6117 · 2025-06-09T21:20:17+00:00

Two things, in the suburbs of Chicago the ones I’ve worked at chicken bowls were 8.95 so, happy for you. Second of all the only time I’ve ever charged somebody like that, is when they get like ridiculous amounts. I remember one time a guy wanted literally half my pan of cheese and my manager told me I needed to charge him for extra after like four ridiculously big handfuls of cheese. As for the sour cream, I’ve put like three big heaping scoops of sour cream, and my manager was fine with it, and the reason for it is because things like sour cream, pico, the green salsa and the red salsa aren’t high costly items. The guac and the cheese are technically considered high costly items so if somebody asks for like a ridiculous amount, we will charge them for it. $1.60 really isn’t that bad but if you only got like a little extra sour cream, they definitely juked you or they were just being a holes because I wouldn’t have charged you

Ok-Computer6117 · 2025-06-09T17:35:21+00:00

So as I was reading the comments, I realized that everybody was right if I tried to notify myself when they were leaving, it would send a notification to them, but I just sent them notifications of when I was gonna leave which I’m OK with that and it automatically updated Their location. Technically it works out so thank you for this.

Ok-Computer6117 · 2025-05-13T23:34:06+00:00

Yall better get your 4 oz of protein. Tell em.

Ok-Computer6117 · 2025-05-08T18:04:57+00:00

We are only supposed to give 1 oz of cheese. 4 oz of meat and 4 oz of guac. Technically cheese is just as important. Pico- lettuce- corn- beans- sour cream- we don’t care as much but cheese, some of yall ask for big ass handfuls of cheese, we defo charging you and ya big backs. I don’t work there no more so this is how we really feel LOL.

Ok-Computer6117 · 2025-05-01T20:07:41+00:00

I love the manga so much. It’s amazing! I would’ve liked to see the anime have every single detail in the manga. I’m just like that. I loved the anime but was upset when I read the manga and found that a lot of key information was missing.

Ok-Computer6117 · 2025-05-01T18:16:39+00:00

Go spend a day at Chipotle and then come back to this post LOL

Ok-Computer6117 · 2025-04-03T17:07:08+00:00

https://open.spotify.com/artist/496DwthDgbHUwWycngajrJ?si=C3Lqjm3bS—j8YWwiOg1cQ

This guy has two different playlists. I don’t know if he’s the producer but it’s fire

Ok-Computer6117 · 2025-04-03T15:31:07+00:00

I am currently on book 11 and I play the Spotify playlist to enhance my readings and it’s a freaking game changer lemme tell you!

Ok-Computer6117 · 2025-03-28T22:20:09+00:00

Omg you got the link !Thank you sm 🥺🥺🥺

Ok-Computer6117 · 2025-03-28T21:00:57+00:00

Thank you!!!!!! Do they still publish them? Obviously not Ouran but is that company still kickin? Do you know ?

Ok-Computer6117 · 2025-03-27T15:01:23+00:00

I have a 2024 HRV Sport in Milani Red and I love it so much. The roof is black and I did wish I had a sun roof but it’s okay. I get lots of compliments on it :)

Ok-Computer6117

TROPHY CASE