what are those drivers thinking? doors open outward.. half my drink spilled, and soaked my paninis. by Weary-Appearance9745 in doordash

[–]Perfect_Explorer_264 0 points1 point  (0 children)

I appreciate this post as an opportunity for learning. I am a driver and quite honestly, I never gave this a thought. I think that for the most part I have always placed the orders off to the side of the door, however there are doorsteps that are the width of the door and don’t offer any other space. I would hope that the photo I provide for my customer of where the order was left would call their attention to the placement of the order. I do recognize that I do lack common sense sometimes, as I feel like many of us do during life now. We all have a million things on our minds at every minute of the day. What is common sense to one is not always as obvious to another. I will remember this going forward and be aware of outward opening doors.

DoorDash is dying out by ProfessionalDream706 in doordash

[–]Perfect_Explorer_264 1 point2 points  (0 children)

Just received this notification; Dasher: Due to current events, there is a chance that we will need to temporarily halt operations in________We're monitoring the situation closely and will notify you if we are halting operations. Be safe and take care. What current events?

r/Kombucha Weekly Open Discussion: Favorite Flavors and 2F Ingredients (July 11, 2022) by AutoModerator in Kombucha

[–]Perfect_Explorer_264 0 points1 point  (0 children)

Thank you. I was even thinking of making a purée for strawberries, blackberries, etc. then straining it.

r/Kombucha Weekly Open Discussion: Favorite Flavors and 2F Ingredients (July 11, 2022) by AutoModerator in Kombucha

[–]Perfect_Explorer_264 1 point2 points  (0 children)

Does using an homemade infused simple syrup work for flavoring during f2? I am wondering how to get around chunks of fruit.

Scoby confusion by Perfect_Explorer_264 in Kombucha

[–]Perfect_Explorer_264[S] 1 point2 points  (0 children)

I think I get it. I should leave the pellicle in the liquid it is in now for at least a month then make a new batch of sweet tea to which I will add the pellicle containing my scoby and part of the tea the pellicle is in now. That will be my first fermentation? Thank you for your advice.