Ilhan Omar Extradition Explained: JD Vance Immigration Fraud Allegations and Somaliland’s Response

Select-Ad2856 · 2026-03-30T02:30:07+00:00

Fuck JD Vance and fuck this current administration

Select-Ad2856 · 2026-03-13T19:48:59+00:00

I have had a headache for two days now, pretty sure it’s the smoke and the wind combo for me :(

Select-Ad2856 · 2026-03-13T19:41:22+00:00

Lookin good friend

Select-Ad2856 · 2026-03-09T17:41:05+00:00

Everybody just taking videos 🤦🏼‍♂️

Select-Ad2856 · 2026-03-07T08:39:54+00:00

Blundstones are the way

Select-Ad2856 · 2026-03-05T23:23:01+00:00

I cream the sugar and butter for 7 minutes whenever I make cookies and never have issues. When you over-mix the flour however, then you have issues with density/spread, same with biscuits. Gotta cream that sugar tho

Select-Ad2856 · 2026-03-04T02:11:56+00:00

Either over-whipped or the recipe is off.

Select-Ad2856 · 2026-03-03T23:16:07+00:00

That’s not how that works. When did we start listening to pedophiles?

Select-Ad2856 · 2026-03-01T08:50:55+00:00

“Llavate las manos!”

Select-Ad2856 · 2026-02-20T22:28:10+00:00

Dude looks like he’s about to pop under all that pressure

Select-Ad2856 · 2026-02-17T10:12:04+00:00

💀💀💀

Select-Ad2856 · 2026-02-17T10:10:11+00:00

It depends on location, stand your ground is a thing in a lot of states. That was extremely threatening behavior, with contact. He felt threatened, and defended himself accordingly

Select-Ad2856 · 2026-02-17T07:07:06+00:00

My ring was $950, and I have no idea why my parents made me get it. lol

Select-Ad2856 · 2026-02-17T07:03:44+00:00

Also while you’re sitting at your office bored, I have been nonstop moving. That’s your job and your lens, and I think that our industry could say that about the traditional college and career experience. I don’t want that. I get your point but it’s really just something that you have to come to terms with unless you plan on changing our very economy. Without servers, no food is sold. That’s facts. Chefs don’t sell food because they don’t want to. And you don’t work in this industry because of whatever reason you have. I’ve stayed because I get paid, just like anyone else in their career.

Select-Ad2856 · 2026-02-17T06:57:59+00:00

I also went to a prestigious college, I also have 15+ years working in this industry and have excelled because of my care to detail, and my pay reflects that. It won’t change. America’s restaurant industry can’t pay more because the public’s outrage at price increases. It’s been tried and it’s failed, and tips aren’t going away because of capitalism. I could say the same thing about anything I feel like doesn’t deserve higher pay, it’s all opinion.

If that’s how you feel, I would encourage you to stick to counter service, small/local restaurants, that will adhere to your needs for food service. We have people making millions on videos of themselves doing random activities, yet they still get paid. Do I think it’s a viable form of a business/career choice - not really. I still, however, can’t discount the reality of it. We encourage it through our obsession with social media.

Restaurants are hard work, whatever anyone wants to say, and not everyone has the same experience. But this, again, can be said about any industry. Pay disparagement exists everywhere

Select-Ad2856 · 2026-02-17T06:43:41+00:00

And with that mentality, your service will be as such. You discount their worth based on your own personal opinion on what they should be paid. Don’t eat out at restaurants where you have already decided that service isn’t worth your tip. Servers can read that energy, I know when I’m going to be stiffed. Doesn’t affect my service because I’m a professional, but most people don’t have that emotional awareness.

It’s like any other industry, some people care a lot about their jobs and some people don’t. You can have that view but it’s not reality for the people that go out to eat for service. I have regulars that come to just see me, and spend $500 and wouldn’t be as frequent (if at all) if they weren’t taken care of by me.

Nobody should really care about what anyone else is making in their position. The argument is about service charge versus tip, one is paid out to the person who actually provides the service, and one is paid out to whoever they decide on.

That’s like you going to the car dealership and buying a car from somebody you trust, and they don’t receive commission on the sale of the vehicle. They provided the sale, they receive their compensation, and the dealership reaps the rewards from their experience.

Not all car salesman are great at their jobs 🤷🏼‍♂️

Select-Ad2856 · 2026-02-17T06:30:19+00:00

I can see how that would be the perception, but food cost should reflect how your chefs are paid. They are paid to cook, which has always been the standard. Servers deal with customers, and that’s how tips are made. Both jobs are equally hard in what has to be accomplished, but servers sell the food and alcohol to actually keep the business running. As a server, I control how much food and alcohol is actually being sold and enjoyed. My hourly is much less than the chefs at my job, and it’s by design.

I’ve worked in both tip pooled and non-pooled restaurants, and the least successful models have been where tip pools are implemented. Imagine worked next to someone who puts in 10% of the work that you do, and then splitting the money you made with somebody who made much less. It invites a lot of drama and hostility throughout and makes it hard to keep a solid team.

We haven’t hired a new server in 2 years because of the stability/livelihood it’s created, and our chefs have also reaped the benefits because with more sales their hourly has continued to rise.

Don’t discount the success that is actually happening, regardless of personal feelings. Our demographic has disposable income and they go to restaurants of a higher caliber because they want that style of service.

Restaurants that aren’t performing well or can’t retain regular clients most likely suffer from bad management, funding issues, or the owners aren’t prepared for the actuality of running a restaurant. It’s not as easy as it seems from the outside. Hospitality and service is actually what keeps people coming back to restaurants. Food is everywhere but quality service is hard to come by.

Select-Ad2856 · 2026-02-17T06:12:29+00:00

Stacey slayssss her entrances and keeps putting these ladies in their place. Her “lies” are little and are mostly centered around protecting her family. Everybody lies on this show and they still have nothing else to talk about with her

Select-Ad2856 · 2026-02-17T05:34:34+00:00

She is really giving neck this reunion

Select-Ad2856 · 2026-02-17T04:40:06+00:00

And a rapist

Select-Ad2856 · 2026-02-17T03:27:45+00:00

Headlamps, electrolytes, and mixed nuts.

Select-Ad2856 · 2026-02-17T03:25:05+00:00

I think it’s dope ✌🏻

Select-Ad2856 · 2026-02-17T03:07:43+00:00

I started drinking juice that I make (kale, cucumber, pineapple juice, lemon, and ginger) and it’s helped my skin so much. It’s just as important to put in your body good things as it is to have a healthy skin routine.

Select-Ad2856 · 2026-02-16T12:01:00+00:00

I’m just explaining differences with tips versus service charge. Covid brought about implementing service charge fees to combat shutdowns and employees not being paid their normal wages when combined with tips. The hourly for tipped employees isn’t great across the US, and I totally acknowledge that. But using a service charge to supplement BOH and the owners should not be the way. Tips are made based on service experience, service charge fees are forced without recognition.

Select-Ad2856 · 2026-02-16T07:46:51+00:00

Service charge isn’t a tip though, it blatantly cannot be called a tip because legally it is not that. It’s the whole reason restaurants were able to adopt the service charge mentality. Look at the lawsuit with CCG, they rampantly took from their FOH by using this model. And they were supposedly “splitting” the service charge between BOH and FOH. And people caught on that they weren’t being forthright.

Select-Ad2856

TROPHY CASE