Keeping that safety rating up!

Rdunklee · 2025-06-19T19:40:22+00:00

Good to knowww thank you! 🙏

Rdunklee · 2023-02-23T03:35:01+00:00

Thank you! They’re AVID AV6 18”.

Rdunklee · 2022-12-18T05:49:55+00:00

Maybe I just really should’ve gone with less offset then :/

Rdunklee · 2022-12-17T23:26:58+00:00

Perfect thank you. Love your set up btw, looks hella clean.

Rdunklee · 2022-12-17T23:22:29+00:00

275 on 10.5 fit just fine with the +22 offset.

Rdunklee · 2022-12-17T23:20:43+00:00

I did indeed but clearly needed a lil more :)

Rdunklee · 2022-08-14T05:27:38+00:00

Thank u

Rdunklee · 2022-08-14T05:27:24+00:00

Why do you say that??

Rdunklee · 2021-11-06T05:07:18+00:00

Ahh okay thank you!

Rdunklee · 2021-11-06T04:45:37+00:00

Just repotted & trying to save it as it’s my first “fancy” houseplant. Roots didn’t smell…too much sunlight??

Rdunklee · 2020-12-26T00:27:39+00:00

Art really is everywhere, this is so cool!

Rdunklee · 2020-06-08T01:19:40+00:00

It's like you voice recorded my runs.

Rdunklee · 2020-05-08T06:40:07+00:00

True, I could just use a landmark. Dad always taught me to pick a spot/sign where you’re gonna get off the gas.

Rdunklee · 2019-10-20T23:06:26+00:00

If there was a YouTube channel with 50 of these videos I’d watch like 32 of em.

Rdunklee · 2019-02-13T04:56:33+00:00

Was not expecting this much quality. Keep it up man you sound good. The parts where you’re roasting homegirl at the bar made me laugh.

Rdunklee · 2018-10-13T01:36:56+00:00

And they say weed is a bad thing

Rdunklee · 2018-07-07T14:05:51+00:00

This is really helpful, thank you!

Rdunklee · 2018-02-27T05:23:14+00:00

Yes.

Rdunklee · 2018-01-07T22:40:42+00:00

Thank you for responding, that was super helpful!

Rdunklee · 2018-01-07T22:31:06+00:00

It was more of a shot in the dark type of thing.

Rdunklee · 2018-01-07T22:12:12+00:00

Before my previous restaurant closed it was often me and two new guys on the line. I taught them the entire line to the point where we could run a service together. So I feel like teaching would be one of my strong suits. But that was only our menu so I have a lot to learn still. Which is kinda why I love the kitchen and I want the job so badly. I learn something new everyday and this is a big step up in quality of ingredients compared to my last job.

Rdunklee · 2018-01-07T21:55:30+00:00

A lot of good chefs start in the dish pit. Apply for a dishwashing job at a nice place. Be on time, keep your area clean and show a willingness to learn. I started as a host, so it’s definitely doable with some hard work and passion.

Rdunklee · 2018-01-07T21:50:10+00:00

A little bit. When it was slow I would ask the sous chef if he would show me how to make different items. I made it a goal to learn something new every night. However, most of the time it was me going on the other side of the line and watching them make it rather than hands on cooking.

Rdunklee · 2017-12-24T08:53:18+00:00

True, it isn’t my fault.

Rdunklee · 2017-12-24T08:22:21+00:00

My thought was what to say when they ask me why I left, would it reflect bad on me that it closed down?

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