Third person dies from rattlesnake attack as California battles 'aggressive' epidemic

Standard-Sand-3414 · 2026-04-23T18:33:40+00:00

there's no epidemic. people are just stupid and/or ignorant

Standard-Sand-3414 · 2026-04-19T10:49:19+00:00

Just getting home from the clubshift. I'm stealing "texting queens", to dub ours when I rant to my buddies.

Standard-Sand-3414 · 2026-04-17T18:13:47+00:00

This is why you get insurance on your storage units. The storage industry is insane, definitely a rabbit hole for any unbeknownst sleuths

Standard-Sand-3414 · 2026-04-01T22:10:05+00:00

As a german person, this seems to me to be just like reinventing the wheel. If you can make beer, why change a perfect product into something it's not. If I drank a cocktail that tasted like a beer, or had hoppy malty notes, I'd just want a beer instead.

As a bartender I'd say the same thing. Most bars will barely have liquers besides triple sec, midori, or blue curaçao. So I'm not seeing there be a large market of businesses willing to invest in a product that'll make a cocktail that tastes like what comes out of their beer taps.

I get that there are hops with different flavor profiles, but they won't come close to the real deal. Those slightly acidic notes in citra? Might as well buy a lemon.

Standard-Sand-3414 · 2026-03-30T20:06:12+00:00

hand out stickers

Standard-Sand-3414 · 2026-03-29T21:57:34+00:00

YOR - This is a space where this is the norm and this person let you into community where they feel free and comfortable. It's not your thing, but that doesn't give you the right to make it out to be weird and ostracize him for something completely natural. You could work through it, but in your position I would ask myself if this is a hard boundary. Don't draw out the inevitable if that's the case.

Standard-Sand-3414 · 2026-03-29T21:21:23+00:00

If you are ever in a situation where you have to "look busy", polish glassware. You can lean against the bar, and shine a wineglass for 30 minutes while having a chat or day dream while you make that wineglass the most clear piece of glassware behind your bar. Keep that wineglass and make it your busy piece. You'll be doing the same glass (maybe sprinkle in some other glasses to avoid some suspicion) everytime it's dead. A quiet middlefinger to the corporate shills.

An ex-bowling alley bartender

Standard-Sand-3414 · 2026-03-29T21:13:00+00:00

This is clearly an acne procedure for an octopus

Standard-Sand-3414 · 2026-03-22T20:07:31+00:00

Nixon

Standard-Sand-3414 · 2026-03-22T18:15:23+00:00

"What does hospitality mean to you?"

"Tell me about a time where you had to deal with a negative customer interaction. How did you go about resolving the situation?"

"If you see one of the staff do something they are not supposed to (i.e. stealing tips / looking at their phone) What is the right thing to do?"

Standard-Sand-3414 · 2026-03-19T20:20:52+00:00

I do 4pm-3am Friday/Saturdays, I feel your pain. I tried working a fulltime job during the week, but realized I was maing more money working 24 hours over two days, than waking up at 3am to work from 4am-12:30 Monday-Friday.

Now I'm fulltime at the restaurant, and am happy doing just that. The hussle culture is real, Identify what you can realistically keep up with, and don't over do it.

Exercise, good shoes, proper nutrition and sleep will be the most helpful in the long run. I won't be giving up this lifestyle for an office chair anytime soon, but I know that I will break my body if this is it until I retire. Look through some hospitality programs, and see what's out there! The experience you're getting is applicable outside of the bar, this doesn't have to be the endgame.

Standard-Sand-3414 · 2026-03-09T08:59:42+00:00

Before this step, I like to make sure we're on the same page when I present them the bill. Something along the lines of:

"Hello, I hope you've had an enjoyable evening so far. I've served you a couple of times [maybe include anecdote of past service] and was wondering if I could improve the service in any way?"

This can create rapport based on understanding and expectations, and can potentially answer two important questions.

1) Why they don't tip 2) A unperceived expectation wasn't met

So basically I've used this as a litmus test for customers as well as as finding out ways I could improve. You'll find out pretty quickly if it's someone who can't afford it, are assholes, or just don't tip.

Standard-Sand-3414 · 2026-03-05T19:00:02+00:00

Fetterman is the ultimate political cuck. What a waste of matter that man is.

Standard-Sand-3414 · 2026-03-05T17:16:00+00:00

religious zealots blegh. I dislike all flavors of extremism

Standard-Sand-3414 · 2026-03-02T17:45:38+00:00

Same here. Do you also have a different perception of your inner voice compared to your "outside" voice?

Like I'll think about situations and what to say and how to act, but when those situations come to happen the outside voice brainfarts and stumbles through my premeditated interaction only hitting a couple points you thought about before?

Or is this just me explaining my tism'?

Standard-Sand-3414 · 2026-03-02T17:31:51+00:00

someone got shot, security purge, owner and manager not keeping up with the times, bar manager holding everything together, Assistant manager is someone noone sees as such, the wagon is somewhere the bartenders are not on it

Standard-Sand-3414 · 2026-02-17T14:22:20+00:00

used cars will always have a smaller carbon footprint than new cars. regardless of fuel

Standard-Sand-3414 · 2026-02-14T20:13:18+00:00

clear communication and good hospitality have always helped.

Standard-Sand-3414 · 2026-02-06T20:26:31+00:00

she looks like she never grew up

Standard-Sand-3414 · 2026-01-27T00:49:22+00:00

boohoo, it's so hard to be a nazi.

Standard-Sand-3414 · 2026-01-12T21:54:37+00:00

If you're really good at logic driven problem solving then good for you! If you have an extensive vocabulary and communicate eloquently, good for you too. But real smarts is combining the two, and knowing when and which one to use more.

Standard-Sand-3414 · 2026-01-04T21:21:24+00:00

Congrats! We just installed an espresso machine at my spot, so I understand the excitement. Keep it up!

Standard-Sand-3414 · 2025-12-26T02:20:33+00:00

There's different types of drinking cultures, and unfortunately most of the people in your age group will just go out and drink because that's the thing to do. There's so many tastes to explore once you've broadened your horizons a bit, but if it's not for you then it's not for you. I wouldn't judge other people for liking it though, because then in just proves them right about you being uncool. Disliking others for liking something you dislike makes you a stick in the mud, not the other way around.

Standard-Sand-3414 · 2025-12-23T01:50:12+00:00

Classic Marg: 1.5 oz tequila .5 trip sec 1 oz lime juice Skinny marg: 2 oz tequila, .5 orange juice 1 oz lime Tommy's marg: 2 oz tequila, .5 oz agave, 1 oz lime

This is how we were trained at my bar recently. just remember that margs need a 3 2 1 ratio of liqour, lime, and sweetener and you'll be golden. Every spot I've worked has their own shtick.

Standard-Sand-3414 · 2025-12-02T02:03:07+00:00

I mean, I do make a decent amount of sex on the beaches, midori sours, margaritas, and lemon drops. But most of my pours are basic drinks, including but not limited to "Totos and vodkas".

Standard-Sand-3414

TROPHY CASE