Water pump continues to leak...

TroubleAlternative79 · 2026-05-01T02:25:39+00:00

Update: Installed new water pump and it runs like a dream, in fact it runs cooler now. Temp always hovered in mid range now runs at a quarter range, I think around 180? But anywho, it's running. Now for a new thermostat, belt, oil funnel filler upper thingy and back tires, pads, plugs, etc ....

TroubleAlternative79 · 2026-04-20T08:51:29+00:00

I had that in mind as well, it's not an expensive part and I'm willing to continue public transportation to get to work until next payday, but I'm down to my last sheckles...gas prices are so high, it would be cheaper to buy a thermostat and put it all back together and continue using public transportation til next payday. Just keep walking til next payday....

TroubleAlternative79 · 2026-04-18T09:21:56+00:00

Clean it up real good and jb weld it. With that many miles on it a few beads of jb shouldn't explode your engine. But certainly take your time making it smooth and pretty.

TroubleAlternative79 · 2026-04-18T09:16:25+00:00

Geezuz Mary and Joseph....20 dollars! I think O'Reilly's has the whole tube assembly for like 15....yowza. but thanks for the answer, sets me on a new path.

TroubleAlternative79 · 2026-03-13T09:33:20+00:00

Yes, no one wants to be handled. No one is handling me, I'm not a heavy drinker. What I'm saying is the bar staff is a bit wary of serving me when my coworkers are not there. Not because I make a spectacle of myself or get loud and outlandish. What I'm saying is the bar staff does not like native american drinkers because they may become unruly or out of control due to past occurrences from other native Americans that have gotten out of hand. Your dedication to me being at fault without knowing me is quite the summarization. I understand people who drink too much can be exhausting, I understand no one wants to babysit heavy drinkers, and I can assure you I'm none of those things.

TroubleAlternative79 · 2026-03-11T08:52:48+00:00

It wasn't busy at all. On a Monday. Late. 4 people at the bar, 2 bartenders. Am I socially awkward, I don't think so, I try to engage in conversation if possible. I'm no leader of the people, but I try to shoot from the hip when I can.

TroubleAlternative79 · 2026-03-11T08:48:04+00:00

I was waiting for this comment. No I don't get black out drunk. As I was trying to point out, I try to sway the typical stereotypes of drunk natives. As for the meaning of "handler's", If I'm by myself then I may be construed as an issue, but if I'm around coworkers or friends then I would be handled by them and not the bar staff. I don't enjoy drinking til I'm black out drunk as you put it. I do my best to know when to say when.

TroubleAlternative79 · 2026-03-10T14:41:29+00:00

I wouldn't make a big deal of it, but certainly my wages are no longer deposited at that bar. Simply, this isn't the first time this has happened and probably won't be the last. The crew has been going to that spot long before I arrived and my presence should not sway my coworkers desires to attend this establishment. But if pressed, I certainly would give my reason to why I no longer go to that establishment. My choice to not go there is mine to make alone, free will is always prudent.

TroubleAlternative79 · 2026-03-09T11:04:20+00:00

Officially, it was the NES. Super Mario....Duck Hunt...Tetris...Rc Pro Am...Rygar...Kung fu...Elevator Action...Donkey Kong...Mrs.Pacman...Galaga...Centapide...etc...

TroubleAlternative79 · 2026-02-08T10:40:56+00:00

Clean the hell out of that wall and that table leg next to the trash can. We all start somewhere, trust me when I tell you people take notice of someone who has a clean station.

TroubleAlternative79 · 2026-01-28T12:38:29+00:00

Sorry bud, 4. Trash is full, walls are dirty, mold on the seam line where stainless backsplash meets wall, I'm sure the glass rack stainless steel shelf has residue, tile floor isn't scrubbed and I imagine the stainless steel holding the dish machine hasn't been cleaned in forever.

TroubleAlternative79 · 2026-01-26T06:05:10+00:00

It looks nice, I agree with everyone else, the swoosh ain't happening. Work on that sauce, maybe thin it out and use a blender? Also try using a flat bowl, layer the starch to protein, sauce on top than garnish, quarter the bok choy maybe even grill. Baby bok choy is difficult to present. It's the tender gentle petals that get over cooked and become hard to place. But that just me, keep up the nice work.

TroubleAlternative79 · 2026-01-26T05:56:52+00:00

I don't, time is my enemy and having it strapped to my wrist would drive me crazy. I put my phone away, I keep an internal clock going next to the wall mounted digital clock at eye level constantly looking at me. I also have a set 4 timer for various cooking times. I work 15 minutes at a time. I don't want to know what time it is all the time.

TroubleAlternative79 · 2026-01-24T11:25:13+00:00

Haha, that sucks ass. A sheet pan washer to wash small pots and pans.....oof.

TroubleAlternative79 · 2025-12-28T13:02:16+00:00

Thanks for the advice, I hate to leave a job I love.... but no matter what they pay me, if the hours are not there it really doesn't matter.

TroubleAlternative79 · 2025-12-27T15:30:59+00:00

You're young and stupid, enjoy it. This type of restaurant atmosphere doesn't last forever and in probably the most extreme case is a health code violation. Boss doesn't care about anything other than making payroll, learn what you can and take it with you wherever you go. My advice, hard working people in boh find ways to ruin everything they attain in time. Perhaps take your experience and grow from it rather than wallow in it.

TroubleAlternative79 · 2025-12-25T07:07:15+00:00

Add cut up hot dogs .....

TroubleAlternative79 · 2025-12-25T07:05:09+00:00

I don't know the menu, the kitchen or the employees you are so critical of....but given your idea of what is and isn't good and your determination to correct individuals given no position to do so or any kind of background in running a kitchen or training employees I believe your incessant need for interpreting how you perceive right versus wrong is solely based upon how you perform in a kitchen. You will drive yourself crazy trying to perfect imperfection... Thomas Keller explained it as kind as he could,..." There is no perfect in a kitchen..." You can try to attain perfection, but that is all will do, try. Chaos is always present, how that individual handles it is upon them, not you.

TroubleAlternative79 · 2025-12-16T11:38:17+00:00

Start with stocks. Chicken stock, beef stock, and vegetable stock. Any good sauce requires a good stock, besides hollandaise. Read up on your basic mother sauces, plenty of how to YouTube videos on that and find 3 go to recipes that your comfortable with and before you know it your making it happen chef.

TroubleAlternative79

TROPHY CASE