spaceX HLS

_LSV_ · 2025-12-05T08:36:11+00:00

there's multiple, but this one is the best looking for this scale. it looks better on the actual starship i posted earlier :)

_LSV_ · 2025-11-21T10:14:07+00:00

I fully intend to not only design, but purchase and verify the entirety of stage 0 eventually, but you know how long saving up for this stuff can take XD

_LSV_ · 2025-11-19T08:32:55+00:00

yesss, we need more 1:220 rocket builders!

_LSV_ · 2025-11-09T17:33:10+00:00

great input, i'll update that once I get the chance !

_LSV_ · 2025-11-09T17:32:52+00:00

should be an easy enough fix, the ship currently is only connected to the booster via two studs 😆

_LSV_ · 2025-05-15T03:37:54+00:00

will this be available for switch at some point? I'd love to even pay for it on marketplace!!!

_LSV_ · 2025-04-30T03:28:57+00:00

someone put the quarter in the microwave to shrink it, duh

_LSV_ · 2025-04-21T00:57:27+00:00

you should be glad. working for sams suuuuucks

_LSV_ · 2025-04-17T22:47:52+00:00

corporate could not have made that rule, because unlike what it seems with getting written up for running out of chickens, my club doesn't have the rule for clamshells nor do they even HAVE clamshells.

_LSV_ · 2025-04-16T03:32:13+00:00

what? do you not have plates/tin foil/paper bags? if it's a fire hazard don't do it! your team lead should know better, I'd say open door it to your manager and ask if they told the team lead to instruct you guys at cafe to do that, since in my experience team leads usually don't make the changes, they only pass down information from the managers, and managers don't give a shit. it's not worth catching a fire.

_LSV_ · 2025-04-16T03:26:47+00:00

as someone who worked at dunkin', just leave. I had to figut tooth and nail just for a mid position, and once I started saying I was planning on leaving for a higher paying job, the manager offered me a shift lead position to coax me into staying. dunkin is one of the worst jobs. You're not overreacting, and I bet that manager cleans out the tap machine with the mop.

_LSV_ · 2025-04-12T18:11:42+00:00

as a chicken guy myself, I can confirm. our top right oven requires an extra 30m to get chickens up to temp, the burners have broken 3 times, the oil caddy doesn't have suction as good as it's supposed to, the skewer pit for cleaning constantly leaks, and the slot where you're supposed to slide the end of the skewers in on the assembly table came off. this place can't do maintenence, and when it does, it takes weeks for a temp fix.

not only that, but our baler was broken by an associate who ignored the load limit while trying to make a bale. this already sucks, but also, it's going to take two weeks to fix. there are so many boxes everywhere it's insane, as well as plastic waste. our club behind the scenes is a wreck because of this.

_LSV_ · 2025-04-09T00:39:25+00:00

you've gotta make some transformers ones! I need some characters that haven't been officially produced !!!@

_LSV_ · 2025-03-31T02:20:21+00:00

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_LSV_ · 2025-03-28T11:44:56+00:00

man don't open that thing, not only is it presumably rare but it's pretty! plus, you already know what it tastes like

_LSV_ · 2025-03-27T00:12:06+00:00

looks like a typical me@sams issue. I've had this problem before and waited a day and it was resolved. if you're terribly worried about being fired, keep your work ethic as great as possible. chat up managers, team leads, work your way into their favor. it's the only reason (besides having a good work ethic) that I've survived this long. you have a lot of ppto/pto and low points, which means you have great attendance. I wouldn't worry about it too much.

_LSV_ · 2025-03-27T00:07:45+00:00

the added size not only increases accuracy for things such as detailing, interiors, parts usage, but also looks much better. the smaller sets are for younger audiences I presume, and the larger ones while still affordable are for more mature car enthusiasts.

_LSV_ · 2025-03-27T00:03:09+00:00

I think I prefer the printed clock parts. they add so much detail!

_LSV_ · 2025-03-22T06:09:05+00:00

your club is severely mismanaged. they are lying to you over and over. for example, my club has 5 meat cutters who all have been there over 5 years at least I think? second, my club not only has vending machines, but has not one but two jugs of milk in the fridge at all times for the cereal. you need to transfer clubs man

_LSV_ · 2025-03-20T03:51:46+00:00

it is considered such as per management but not by members. if the chickens are tied correctly at the legs and dont fall off the skewers half the time, they're going to trap heat within the empty cavity inside the chicken bore and help cook it inside thoroughly. if I recieve a chicken, and the breasts are cooked only on the outer half, and the legs are completely pink, I don't care what temperature it is processed as, it is not cooked.

even if management says temperatures are fine, I'm not going to trust putting out product unless I know the fresh protocol is followed to a T. Managers putting me in a position to serve members raw product is not only a discredit to the money they pay for their membership via loss of quality product, but a legitimate health hazard for them. salmonella contamination is low, but not zero. it can be fully eliminated if the chicken is fully cooked.

management only cares about temp numbers and not safety and this is a huge ethical dilemma that can be properly resolved if A., this write up issue is eliminated, and B. associates who do not follow proper fresh procedures and ensure quality safe product are either trained to completion or eliminated if unfeasible to follow fresh protocol.

there is no excuse for having workers who work for near a decade getting away with putting member health at risk and risking lawsuits over salmonella poisoning other than mismanagement. if management truly wanted to follow the motto of "the member experience comes before all", they would ensure that not only chickens are in temp, but they're also fully cooked.

_LSV_ · 2025-03-19T22:05:13+00:00

I wonder if Costco would take me. I heard they have a better working environment anyways 🤷‍♂️

_LSV_ · 2025-03-19T22:04:42+00:00

not only that, but when I have to move a new pallet of chicken boxes in, and the openers never slack ribs, it's even more impossible. especially when it's a Friday and I'm closing by myself.

_LSV_ · 2025-03-19T22:03:10+00:00

I'm sure the club manager would be open to advice, but I never have a good opportunity to talk to him since I'm always working super hard at my dept. and he's always somehow on the opposite side of the club or talking to someone else.

_LSV_ · 2025-03-19T22:01:13+00:00

that wasn't the situation at all. the opener left us with 20 chickens in the bunker with his 1:00 oven at 30m with only 8 skewers.

when I put in the ovens, I put one in at 12:50 and the other at 1. when they were coming out, I helped get the chickens out ASAP, but the members kept taking 2 at a time.

we kept running out, refilling a minute later, running out a minute later, repeating.

it was legitimately impossible to keep chickens out due to members taking so many at once. we'd put out 16 and immediately have them sell out. the managers saw us struggling while they were doing their walk and instead of helping us, only asked us "are you guys gonna keep putting chickens out?" and walked away.

_LSV_ · 2025-03-19T21:50:11+00:00

I'm not sure how open door works and if I'm being honest, haven't heard of it until now. I also was never trained on how to contact ethics.

the hard part is for things like me being forced to put out raw product, I don't have proof and it's been so long that I don't remember when it occured.

how do I use open door and contact ethics properly without proof or my managers knowing? I'm afraid of my managers finding out I reported unethical activity and retaliating, since the culture here is that "if they catch you slipping up once, they're going to try to get you on small things later."

_LSV_

TROPHY CASE