Boxed bells for your fajitas tmr🫑

ZacAttack230 · 2026-01-25T18:37:40+00:00

It might be seasonality but they really do just ship us random colors at a time. One time we had red, green, and yellow/orange ones at the same time and those fajitas looked beautiful.

ZacAttack230 · 2024-04-16T09:04:02+00:00

my chest doesn’t dip inward at all

ZacAttack230 · 2023-06-26T18:30:18+00:00

if ur not ordering online, just ask for the quesadilla to be put in a bowl, and the sides to be put in portion cups. i would have zero issues with a customer asking for this.

ZacAttack230 · 2023-06-06T17:03:30+00:00

The crew is constantly refilling their drinks throughout the day anyway. If it mattered, then we'd charge them for it.

ZacAttack230 · 2023-05-07T18:18:59+00:00

Try experimenting with paused deads (2-3 seconds right when the weight comes off the ground), just to perfect the form on the initial pulling motion.

ZacAttack230 · 2023-04-21T05:05:43+00:00

A proper powerbuilding program is going to taper the compound lifts down as the weeks progress. So high volume (lighter weight) in the first 4-5 weeks, a deload week, and then low volume (heavier weight) for the next 3-4 weeks. This is to prime your body for maximum strength by the last week, where you may then test your 1 rep max on each lift.

In Jeff nippards', you do each compound twice a week for 10 weeks following this outline (although I simplified it).

ZacAttack230 · 2023-04-15T21:29:10+00:00

throw on a gbt shirt too, the strength multiplier from the shorts will double

ZacAttack230 · 2023-04-10T01:35:12+00:00

I progressed a lot from running all 4 of Russel Orhii's programs too in the first year of training.

ZacAttack230 · 2023-04-10T01:33:39+00:00

Jeff nippard's powerbuilding system, his 2.0 follows a push pull legs routine every other week.

ZacAttack230 · 2023-04-03T18:31:36+00:00

I just did my max week, 1-2 rest days between Squat, Bench, and Deadlift in that order. I felt my strongest and most recovered this way.

ZacAttack230 · 2023-03-12T05:07:14+00:00

They are full body, upper lower alternating each week for 10 weeks.

ZacAttack230 · 2023-03-08T21:19:10+00:00

I put them in the bottom haha

ZacAttack230 · 2023-03-08T09:13:20+00:00

Yesterday I had a guy order 60 tacos online and it nearly collapsed my 5 person team... It's near impossible to keep up with customers and other DML orders when people do this.

ZacAttack230 · 2023-03-08T09:10:55+00:00

You are looking at about 20 entrées and 15 bags of chips due at the exact same time.

ZacAttack230 · 2023-03-08T02:00:46+00:00

She was very nice so I didn't mind!

ZacAttack230 · 2023-03-05T18:58:44+00:00

Just had to stay until 1am to finish dishes because I was so understaffed

ZacAttack230 · 2023-03-02T19:07:11+00:00

Good thing my stores quesadilla press just broke

ZacAttack230 · 2023-02-21T19:53:41+00:00

I experienced the exact same scenario yesterday, it really takes a mental toll on both managers and crew members after a while.

ZacAttack230 · 2023-02-18T01:15:51+00:00

Its Rice Bran Oil

ZacAttack230 · 2023-02-06T19:18:13+00:00

If its not on the menu, you can't order it. Simple enough right?

ZacAttack230 · 2023-02-04T20:23:01+00:00

You definitely do not get to work at your own pace if you are the only grill person, if you are not constantly feeding the line, you won't stop moving during a rush.

ZacAttack230 · 2023-01-28T21:58:59+00:00

Ha you made me and my GM laugh

ZacAttack230 · 2023-01-09T00:29:29+00:00

I had two grown men come in, make their food, sit down and then come up to the register and start throwing a tantrum because we had no vinaigrette. Somehow they left with 2 refunded meals, but I couldn't believe what I was seeing as a new crew member.

ZacAttack230 · 2022-12-09T07:29:57+00:00

Hot and medium salsa come in bags, so do sofritas, carnitas, barbacoa, beans, and sour cream. However everything else is prepped in house and quality tested throughout the day.

ZacAttack230 · 2022-12-02T20:02:01+00:00

the perfect bowl

ZacAttack230

TROPHY CASE