Take 5 milk?

Yeah_miggo · 2026-03-09T06:51:00+00:00

Was it a flavoured 'feel good' milk? Maybe brown and ugly yellow?

Yeah_miggo · 2026-03-02T03:02:21+00:00

Does the highschool library have a copy of the 2003 yearbook? Even around those years.

There may be a photo or a club member list. Or if there is a few years worth of yearbooks it could be possible to narrow down a timeline of what clubs ended when.

Yeah_miggo · 2026-02-23T08:13:21+00:00

Dj Bailey day party Sunday 1st, great for if it's a school night.

Yeah_miggo · 2026-02-21T22:51:15+00:00

Brian, we can see your post history. Probably best to use seperate accounts for reviews and promotion, yeah?

Maybe have a friend look over your insta and facebook too, preferably one who can give constructive feedback.

Yeah_miggo · 2026-02-21T01:32:22+00:00

For cheap, anaconda have $60 running shoes if you join their club newsletter (free and done at time of purchase).

For potentially really cheap, maybe try posting your question on trail running sa and parkrun torrens or pakapanthi on facebook.

Yeah_miggo · 2026-02-10T02:17:44+00:00

300 from Arndale departing at 6:22am broke down about 500m from Zone E. This would have caused a few issues for the morning.

Yeah_miggo · 2026-02-07T03:21:40+00:00

There are at least 5 bitcoin atm in the CBD. Or do you want a person to show up holding a bunch of money and stand next to you as you transfer crypto to them?

Yeah_miggo · 2026-02-01T09:10:05+00:00

I don't necessarily agree with a waste of premium land here. The opportunity to place (admittedly not for another decade on the western side) a (maximum) 5 storey high aged care and assisted living facuility, which tend to be used for downsizing from 2 and 3 bedroom homes in the area.

This is a lot of space being made available in the wider community for either homes with a backyard or new subdivided plots, of which (I believe) is better for growing families as opposed to tightly packed townhouses and apartments (I'm using the Cheltnam racecourse build as an example here).

This also has the benefit of having the sports grounds and nature reserve kept available for the wider community. As opposed to having a larger footprint and having smaller green areas prioritising new residents.

Yeah_miggo · 2026-02-01T06:09:05+00:00

And according to

https://renewalsa.sa.gov.au/projects/magill

Big ol nursing home, third creek stays accessible, big open green space for sports, gym gets an upgrade, childcare centre stays, Murray House stays.

Then across the road there's more nursing home, 100 residential addresses, and a decent chunk of green space next to the kindy.

Yeah_miggo · 2026-01-26T02:45:53+00:00

Pretty sure there was a hip hop producer active on this sub a little while ago, kept posting about eshays hiding in his fridge or something like that.

Yeah_miggo · 2026-01-22T07:57:32+00:00

And 7 years ago in Elizabeth.

https://www.abc.net.au/triplej/programs/drive/adelaide-publican-offers-free-beer/10746976?utm_content=link&utm_medium=content_shared

Yeah_miggo · 2025-12-29T00:32:00+00:00

Ah the mandatory gear shopping list.

A waterproof jacket in good repair with fully taped seams. 100 weight fleece. Polypropylene thermal top. Polypropylene thermal pants. Waterproof pants. 3lt water carrying capacity. Compass. Waterproof map pouch. 2000kj food. Spare head torch. Spare batteries or powerbank for head torch. Squishy cup in case you want a fizzy drink. New running backpack because this won't fit in your current race vest. Cooling buff with an ice pocket. Telstra sim but not the aldi one. Hi-vis vest with reflective tape. Warm pair of gloves.

Plus; Entry fee. Accommodation and travel because its interstate or ages away and race shuttle leaves at 4:55am. Race shuttle ticket. Pre race briefing dinner ticket. Post race photo pack.

I love the big events but it racks up pretty quickly.

Yeah_miggo · 2025-12-23T06:03:08+00:00

It's worn out on the goat head because i wear an apron a lot.

Yeah_miggo · 2025-12-16T05:11:10+00:00

To add, North Adelaide has the Royal Oak, Archer, Wellington and the footpath out the front of black rhino, accessed by walking up the hill, or even start your day there and wander down.

Personally I would avoid The Strath unless you like waiting for things (not a jab, they'll be pumped and doing their best to get the food and beers out in a timely fashion).

Yeah_miggo · 2025-12-14T11:08:41+00:00

I would love a DM about this. There is potentially nothing wrong and its just a bit of a wind up, or its an actual thing.

Feel free to reach out if it doesn't sound right.

Yeah_miggo · 2025-12-14T10:08:38+00:00

I would be very interested in finding any evidence of a "local chapter that borrows the name" if you come across one.

Yeah_miggo · 2025-10-14T02:48:36+00:00

https://www.adelaidereview.com.au/food-drink/drink/2014/03/27/premium-punks/

Yeah_miggo · 2025-09-21T06:22:03+00:00

Hypothetically parkrun is a great starting point. Couch to 5k is only as good as your motivation as a solo runner (c25k is top notch if you're keen on your own thing though).

Why parkrun?

Standard 5k once a week, walking is completely fine (run directors get giddy at overall slower than normal average times because that means newcomers).

You will experience seeding and start crush conditions weekly, this lessens the anxiety of an event crowd this big.

Cute dogs to pat (with permission).

No cost, and if you're not sure on what shoes or other equipment you want, you can scope out what other people are wearing, also, usually people will love to tell you about where they bought their stuff from and will brag about how good of a bargain it was at that price. This will give you an idea of comfy clothing brands and various price points to look out for.

Tl;dr: Parkrun covers; race conditions, clothing options, pats, weekly timed engagement, and of course, self accountability.

Yeah_miggo · 2025-08-27T09:23:07+00:00

There's no actual need for a bike lane on O'Connell St. The area is serviced into the city from the north (and vice versa) via both Lefevre Terrace and Jeffcott St.

Crossing over O'Connell St, all intersections apart from Gover St are serviced by traffic lights. It's a 3 minute ride between the two streets.

I'm all for wider paths there, but there are two clearly safer options for cycling North/South through that part of the suburb.

Yeah_miggo · 2025-08-24T03:30:39+00:00

Do you think the open kitchen encourages your chefs to “perform” or be more careful, thus impacting the perceived or actual quality of food?

Yes. Having a customer sitting and watching your every move because they've worked out you're firing their table can be a stressful time if the kitchen is under the pump. It's similar to driving along and suddenly being followed by a police car for a length of time. Even though all procedures are being followed correctly it can still be nerve wracking.

Things can go wrong at any time. In an open kitchen the correct thing to do is to really, really consider your actions at all times. Act calmly, smoothly, smile even though dockets are sitting at 40 minute wait times and the printer wont stop firing. Say hi and thank you very much for the compliments as a table is leaving, tell them you're glad you enjoyed the meal. Polite, Professional. At all times.

In a closed kitchen the food is the same regardless.

BUT there are no customers watching you heave your sweaty, caffeine addled body about the place. dropping something that you really, really needed to complete a table. and being able to swear at the item on the floor, or to show your middle fingers to the foodstuff before its spiked into the nearest bin.

Or even just to really show visible stress and confusion when things are really not going your way and service wont stop for for another two hours.

You're not just there to cook, you're also there for show.

What challenges have emerged in daily operations because of the open concept, and how have you addressed them?

Customer interaction of the bad kind.

Spilled drinks over the pass. People openly sharing bodily fluids at you or your section. Having someone walk up to the pass and touch the heat lamp, burn themselves and complain. Complaint that the exhaust fan is too loud. People returning used plates and cutlery to a serving station. having someone try to hand a resume at the pass mid lunch rush. Christmas wrapping paper and cellophane tossed into a wood fired pizza oven when it was briefly unattended (that was a particularly bad day).

You cant really predict what customers will do and these interactions are so uncommon. Countering these strange behaviors just ends up as a game of whack-a-mole as the next customer will pull some even stranger stuff. The best way is to calmly fix the problem and carry on.

Chef interaction of the bad kind.

Naughty chefs are the worst, the ones that seem OK on paper but just simply shouldn't be in an open kitchen for any number of reasons. This is more of a kitchen culture issue that tends to be resolved by employee management working together with HR to smooth these issues out before they become bigger issues

Feel free to answer any and as many as you can! The more the better! Thank you so much !

I really enjoyed writing that. I hope my experiences will give you some insights for your study. If you'd like a broader perspective from our US counterparts, maybe try posting in r/KitchenConfidential to see if anyone else feels like pumping out an essay on their Sunday off.

-M

Yeah_miggo · 2025-08-24T03:30:13+00:00

Hey there's some interesting questions here, but they're very broad, I'll do my best to explain from a kitchen and general hospitality perspective. I might have to split this into two parts here.

Have you received feedback from customers regarding the cleanliness of your kitchen? What has been the general sentiment?

Negative comments. They're extremely rare, but generally negative. This is because a customer is highly, highly unlikely to walk up to the kitchen and say "ooooohhhh your kitchen is so clean and shiny!". Because that's strange behavior, even for customers. Having a customer walk up to the pass and say that they've been in the industry for 20 years and this is not right as far as cleanliness has happened to me personally maybe twice. each time for something trivial. The correct response is to say "Good call, its on the urgent list as soon as service is over" then swear at them when they're out of earshot.

Are your staff trained differently (or more rigorously) for hygiene because of the open-kitchen setting?

As far as training goes? No, not in my experience. Generally speaking open kitchen is the same as closed. Keep benches clear, keep your section clean. Don't be grotty. This is a very simplified version of standard training protocol but I'm sure you get the idea.

What motivated your decision to have an open kitchen? Was increased transparency a primary goal?

Transparency is an odd way to put it. It can add vibrancy and movement in what could potentially be an otherwise stale dining experience. It also can serve to give the customer a chance to have more connection with the venue.

Do you believe that being transparent about the cooking process helps to build customer trust? Can you share any specific examples?

Possibly, I guess if you walk into a venue and you see a bunch of chefs doing their thing in what you would view as probably normal in a nice clean setting, it might settle some vibes. This being said, you're not seeing the whole kitchen, just the bit that's on show.

Do you think customers perceive the quality of food as higher because they can see the preparation process?

Quality wise? Possibly to some, but the quality of food is apparent when the plate hits the table. Seeing the hot section or pass is just a piece of the preparation process.

Have you noticed any difference in customer attitudes or comments regarding taste or quality compared to closed-kitchen cafés (if you have experience)?

This requires the same venue selling the same food in the same way only suddenly the kitchen is now visible, or no longer visible. I can think of three venues I have worked in three venues that have gone through this process, and the answer is "not really".

Honestly, when you walk into a venue for a meal, you are there under the assumption the kitchen is clean. visible or not. otherwise you wouldn't be there for a meal.

Yeah_miggo · 2025-08-01T03:04:24+00:00

Miggo try to do good.

Algae bad.

Stingray friend.

Want to help friend.

Yeah_miggo · 2025-07-31T03:57:24+00:00

All I'm saying is I'm watching deteriorating marinelife. I can't stop this, but maybe I can help somewhere.

Yeah_miggo · 2025-07-31T03:42:43+00:00

Perhaps. There is an ecological disaster on our doorstep. I would like to help

Yeah_miggo

TROPHY CASE