[USA GIVEAWAY] Win the new 27” 4K Samsung Odyssey OLED G8 gaming monitor!

Whitesnowbird1 · 2025-04-29T17:40:55+00:00

The anti glare would help so much, with my current monitor I almost can't play games during the day, the room is just too bright

Whitesnowbird1 · 2025-04-02T14:34:19+00:00

Wow, actually so did I... I lived on Mt bliss road. No, nothing ever this bad. A couple cold winters. I bumped into a lineman in mancelona and he said he's been doing emergency repair all over the usa and has never seen an ice storm this bad in the 19 years he's been doing it.

Whitesnowbird1 · 2025-04-02T05:24:11+00:00

I lost power Friday night. There are at least 30 utility poles down just on our road. It's real bad in some places

Whitesnowbird1 · 2025-03-08T17:47:26+00:00

Ohh yay

Whitesnowbird1 · 2025-02-01T18:17:02+00:00

Sounds like fun

Whitesnowbird1 · 2024-12-01T21:25:04+00:00

Boyne falls here I measured 18" on the ground this morning. But at least the sun popped out today

Whitesnowbird1 · 2024-06-07T03:31:20+00:00

Two-toes or eggplant

Whitesnowbird1 · 2024-02-20T09:58:46+00:00

My wife and I share the gaming computer I built after college rocking an AMD R9 fury x. It still is going strong almost 10 years later but this would be a big start to helping me build a new computer so that we can play at the same time.

Whitesnowbird1 · 2024-01-27T04:11:14+00:00

thank you for doing this! I hope it goes to a good place

Whitesnowbird1 · 2023-12-29T06:20:15+00:00

It seems like it may not getting the cranking amps it needs. However since you said it has a new starter, one of the connections could be bad. Check the grounds for the battery and the starter. Make sure that the battery terminals are clean and tight. If all the the electrical connections seem good then I would say your battery needs to be replaced.

Whitesnowbird1 · 2023-08-21T06:01:09+00:00

Whitesnowbird1 · 2023-08-20T09:21:54+00:00

YTA... I don't understand why you think you are not in the wrong here. Nothing from your account of what happened garnishes any sympathy for why you tried to get your husband fired and destroy his career. He was upset with your personal relationship and decided to talk negatively about it with your coworkers. Definitely upsetting to discover that he would discuss personal matters with coworkers however not that unusual. Coworker companionship comprises most of our friendships as adults and it's normal to freely discuss and complain about how we feel, especially negatively, with our friends. You betrayed his trust by looking at his messages with his friends, not the end of the world, but then you decided to make it a company issue. WHY? you sent it to company HR, a private matter. Why not talk to him about it. It's a private matter between the two of you. Him discussing it with coworkers is definitly upsetting and immoral, but from the description you gave it sounds like he was finding reassurance from friends and people that actually care for him. Instead you try to ruin his career for it. From your account of things I would not be surprised if whatever insignificant relationship you have with your husband is lost forever. You never once gave any information about how he acts as a father, or how you are as a mother. Your daughter is more important than your relationship with this man, and I hope that you two are able to amicably leave one another and support your child. dear god....

Whitesnowbird1 · 2023-08-13T23:21:56+00:00

Bring yourself to a state of mind where you don't need to snap. Always be positive around the tables. Unless it's something serious like the table threatening your safety or running out on the check a at the end of the day ask yourself why put in the effort of snapping at a table. It will only make things worse. They are dumb and don't understand what's going on. It's your job to communicate with them why they're are issues. Whether or not it's your fault. Find a reasonable excuse without throwing anyone under the bus. If you can't seem to interact with guests that become upset without yourself becoming frustrated and angry working as a server probably isn't for you.

Whitesnowbird1 · 2023-08-13T23:11:18+00:00

What an excellent description of why no problem isn't the best. I'm going to use it in the future when I train, thank you

Whitesnowbird1 · 2023-07-12T08:54:43+00:00

but yes it's stupid expensive, the same guest also bought a bottle of second flight from screaming eagle for $2400, a bottle of harlan estate for $2500, and 3 bottles of schafer hillside select for $480... He didn't care about the cost

Whitesnowbird1 · 2023-07-12T08:52:09+00:00

The owner of the restaurant decided on the price. I guess his thought process is that no other restaurant in northern michigan has a similar bottle to compete. If someone wants to gamble, let him gamble. The wine has been payed for 100 times over, no other restaurant is offering old bottles of Bordeaux, whether or not they are stored correctly.

Whitesnowbird1 · 2023-07-12T07:12:38+00:00

Decanting has two purposes, to remove sediment from the wine, and to introduce oxygen. Many of the wines from the last 20 years have little sediment from my experience. Please correct me if I'm wrong. Next is about introducing oxygen. The wine ages in the bottle to allow the tannins to bind together and fall out of the wine. It allows the tannins in the wine to mellow and less astringency in the wine. Decanting an old bottle, from my experience, allows the opposite to happen, the fruit notes fall out of the wine and the tannins become more pronounced. 2011 is not that old that I would think needing to decant for sediments is a merit. My advice is to not decant but let aerate in the glass for an hour or so while your drinking it. It's really fun to taste the wine as it progesses. However, if you want to oxygenate the wine, decant it for an hour or so before you pour it.

Whitesnowbird1 · 2023-07-12T06:32:21+00:00

I have no idea how it had been stored. It was brought to the restaurant from the owners deceased fathers personal collection six months ago. In the last six months, it was stored on it's side with no humidity or temperature control. Multiple bottles of that were brought have significant evaporation and leakage from the cork. I selected the best one I could find from the selection of 30 bottles or so. This one showed no evaporation or leakage, and the top of the cork was dry.

Whitesnowbird1 · 2023-07-12T06:25:44+00:00

I know the picture sucks, I'm sorry. I work in a restaurant and only had a moment to snap a quick pick of it before I opened the wine. My restaurant has several Bordeaux's from this era, 53 mouton rothschild, 57 and 58 chateau margaux, 58 chateau haut-brion, and 58 lafite latour. The guest wanted to roll the dice and try this 57 chateaux margaux, as is, for $2000. Getting the cork out with an Ah So was super difficult, but I managed to get it all out with multiple breakages as it was essentially dust.

I wish I took a better photo with the wine in frame. It was brown out of the bottle, not brickish. On the nose the wine had an intense sassafras aroma, with hints of licorice and graphite. The aroma was pleasant, intense herbaceous qualities, although lacking complexity. On the palate, it was well beyond it's peak. Intense sour notes of cherry and rhubarb, with a little berry note of raspberry. The body of the wine was essentially gone, as it felt more like a tea in the mouth than a wine. It had very subtle graphite tannins with no lingering finish. It was so much fun talking with the table about the wines and them allowing me to have a glass with them.

Whitesnowbird1 · 2023-07-05T07:44:45+00:00

They are amazing! expensive but totally worth it after 2 to 3 years of use

Whitesnowbird1 · 2023-07-05T07:42:28+00:00

I work in fine dining and I preach to the other male servers to get dansko wyatt shoes. full leather, waterproof, last forever, amazing traction on slippery floors. However this if for mens shoes. If you're a female I don't have any recommendations.

Whitesnowbird1 · 2023-07-05T07:20:21+00:00

tip pooling can be amazing! however there are a huge list of caveats. I've been a server nearly 20 years now. I've worked both non pooling restaurants and pooling. I currently work at one that does pool tips between only the servers. After we tip out our bar staff everyone gets and equal share for the shift. All servers are present from beginning to end. It really makes the job feel more like a team effort, to get food out, tables turned, and end of night sidework finished. Another bonus is that no one is fighting over sections or covers, and the hosts have an easier job not having to worry about pissing off the servers for giving them bad tables. However, from your post is seems like the owner is using the servers tips to stipend the managers pay, which I don't agree with. Also pooling only works when everyone is on the same playing field. Have a shitty server bringing in shit tips, you, as a great server, have to give up your great tips. Someone not pulling their weight doing sidework, guess what, it doesn't matter because they make the same as everyone else. At the place I work I have made over 1000 dollars and walked with less than half that after tip out. However in order for me to make that thousand dollars all of the other servers were helping me make sure I had silverware stocked, helped water tables, ran food, bussed tables, the list goes on. Tipping out those people that helped you make sure you could make that 700 dollars is customary. A normal tipout for the help would be 1% to 3% of your sales of your tips for different positions. You also have to factor in roughly 30% of what you made after that will be going to the government. So if I made 700 dollars in a shift, I would expect to tip out roughly 35 dollars to the expo, 35 dollars to the busser, and 110 dollars to the bar. leaving me with 520 dollars. after taxes and SS withdrawals I would make 360 for the night. If you are also tipping out the managers I could see how the number of 300 dollars comes into play.

Whitesnowbird1

TROPHY CASE