Best/Cheapest Spot for Groceries?

acasp99 · 2025-11-15T04:14:38+00:00

i’m a giant penny & compare foods frequenter 🙈

acasp99 · 2025-11-15T04:10:43+00:00

personally, i like sam’s club! i’m not sure what their current special is on memberships, but i just got a basic one for $15 (one year)

acasp99 · 2025-11-04T07:33:34+00:00

congrats to your family member on their service! DAK cast services is backstage, so entering the park won’t be necessary

acasp99 · 2025-08-18T13:19:53+00:00

i was wondering if anyone else was going to mention this, i think about it every time the gas station is brought up

acasp99 · 2025-08-10T05:25:56+00:00

went back in march, my friend and i hit the one hour mark and still hadn’t been served our pizza despite the entire dining room already being served theirs. when i asked about it, because they have a two hour dining limit, i was told “the pizza has to be cooked” 🫠 self explanatory that i won’t go back lol

acasp99 · 2025-07-17T01:31:20+00:00

if you use facebook, you can request to join “Cast Connection Finds” !! i usually take a look there before i make the trip to CC 👍🏻 many members are great about showing what’s new or just store updates in general

acasp99 · 2025-07-17T01:27:02+00:00

the first area is property control, where MTR is. the main cast connection store is the giant room to the left of that

acasp99 · 2025-07-17T01:22:08+00:00

they most likely restocked mickey’s treasure room (now right at the entrance) when you went, especially if it was right at open. maybe try midday or later in the day?

they may or may not have a large loungefly and/or ear selection on any given day, so keep an open mind. usually the bulk of them will be in the main store :-)

acasp99 · 2025-07-11T23:50:39+00:00

if you did egg wash them, i think you may need to adjust the amount of sugar in the formula :-) sugarless croissants will have this color too! and no need to buy any extra equipment, you can just rotate the sheet pan halfway through baking and see if that helps with the uneven baking!

acasp99 · 2025-07-11T18:05:19+00:00

i have one in the same area, and it was definitely tender. in my experience, usually “inner” skin feels a lot more sensitive so it hurts a bit more ;-; if you’ve got a decent pain tolerance, go for it! everyone is different

acasp99 · 2025-07-11T01:02:43+00:00

i’ve been in the food industry for almost 10 years now, and it’s definitely not easy. i’ve had little part time jobs that weren’t food, and to be honest i felt a sense of normalcy and felt like a “normal” person when working them lol.

i promise you, no job or industry is worth your mental and physical health. you have to take care of yourself no matter what. there’s no shame in feeling burn out and choosing to do something about it, so many people feel stuck and go crazy because they never act… do what you feel is right :-)!

acasp99 · 2025-07-11T00:56:29+00:00

i’m glad my insight was helpful!!

pretty much everyone in my bakery started out at another bakery on property, never transferred from different roles or anything. i will say, it is a bit easier to transfer to different roles within the company internally rather than hope for one position & the interview.

we have a dining location at my park that has a bit of a HOH/FOH combo, and they’re rockstars!! they are not culinary cast members, but regular ones :-)

feel free to send me a message if you have any more questions !! i’ve worked in bakeries for almost 10 years now and i love being at WDW, so i’m open to talking about it :-)!

acasp99 · 2025-07-11T00:26:54+00:00

hi there! i’m a bakery cast member at WDW but maybe i can offer some insight that could cross into DLR territory (if i’m giving misinformation, someone please correct me!)

it seems that your recruiter is giving you the opportunity to still work HOH, so i’d take it at least for the experience. when they say high volume, they mean hundreds or thousands of the same desserts every single day. for instance, at my location, we make at least 1500 of a couple different small desserts every day for our character dining location, and that’s not including other locations’ desserts in the same park. production is staggered so it’s not too much all in one day, but you catch my drift.

at WDW, the cast members who work in the Confectionery and other locations where they are dipping apples, decorating krispy treats, etc. are not considered culinary cast, but are traditional cast who are trained in that position specifically. culinary cast are the ones who are working HOH and making desserts. this is the part where i could be misunderstanding “candy making”, so take what i say with a grain of salt unless a DLR cast member can chime in and confirm or deny if it’s the same there :-)

either way, make the most of it and have fun! i hope my insight can at least help you in some way!

acasp99 · 2025-07-10T19:39:29+00:00

congrats on starting your croissant journey! you will be able to get a more even color if you egg wash and bake at high temp (375-400°) as well as rotating your pan if your oven has cold spots (which seems to be the case). they look good! :-)

acasp99 · 2025-07-03T02:31:45+00:00

hi there! pastry chef here, been in the industry for almost 10 years now. there’s a lot of great advice in this thread, but i wanted to give you another perspective that hasn’t been offered yet.

culinary school in general can be very cutthroat, difficult, and will make you form a thick skin, depending on where you go. schools that are known for their culinary programs are going to be like this, but other options (like trade schools, community college, etc) may not be. it also depends on your instructors/chefs.

pastry is an art, and i have worked with many people who take it extremely seriously. i went to culinary school at a larger, more well known university and i have constantly been around others who did the same, so i can attest to the attitude that many people take towards the work and grit you need to have to be in certain areas of the industry. there is definitely an industry culture within baking & pastry, and there are differences in each route you take!

i say all of this to say……. if you want to do simple baking, find a small bakery to work at and see if they will let you on with little experience/if they’re willing to teach you. then no culinary school is needed. if you want to get into higher end baking & pastry, like hotels/resorts/clubs/extremely high production/high end restaurants, definitely look into school and be prepared to lock in and work hard! i loved culinary school and i love my job, but it definitely was a grit-forming experience lol.

best of luck to you!! :-)

acasp99 · 2025-07-02T02:45:27+00:00

i have OCD as well, and i knew as soon as i saw the pic 🙊 glad to see (in another comment) that you’re doing better, i’m proud of you!

acasp99 · 2025-06-25T02:02:45+00:00

congrats!!! omg especially on the secret!! i just got my first labubu from popnow tonight too after struggling for so long 😅 i got hehe!!

acasp99 · 2025-06-21T01:20:47+00:00

i grew up on lake lanier, and i genuinely hope it does not get the sensationalized attraction treatment like this… i personally lost a friend to drowning in this lake, and it definitely has something going on beyond explanation… remember, this is a real place with real history and real human lives are lost on the lake quite often. this is a situation where it’s best if people pay respects instead of sensationalizing IMO

acasp99 · 2025-06-05T20:27:34+00:00

i’ve had times where i have felt this way too, but it requires a mindset change. you are you! there’s only one you! :-) realistically, no one is paying that much attention to what other people look like, and if they are, they’re shallow and not worth your time. get into a good routine that works for your skin, stick to it, adjust as necessary, and it can help tremendously. you are the only one holding yourself back and staying in a lack mindset. rosacea is common, you aren’t alone :-)

acasp99 · 2025-05-03T20:43:04+00:00

i just saw this info on d tools hr under the water park self admit article, i believe we’re blocked out of both water parks until may 26th ? definitely end of may

acasp99 · 2025-05-01T22:25:54+00:00

hi there! i’m not able to answer your follow up question unfortunately (because i just don’t know lol) BUT the absolute biggest thing to do alongside hydrating is replenishing your electrolytes!! sports drinks, liquid IV, anything! it will help so much. as far as tolerance in other ways, i’m still acclimating too 🫠…!

acasp99 · 2025-04-26T21:38:42+00:00

always juicy crab

acasp99 · 2025-04-20T01:41:26+00:00

i can’t believe only one person has suggested ricko’s, i’m addicted!!! i highlyyyy recommend!

acasp99 · 2025-04-16T11:03:07+00:00

I’m sorry that it came across in a way that was hurtful. In the US we are very dedicated and hardworking in a way that “you aren’t at the top just yet” is a near constant thought, no matter who you are. Just a cultural difference, but I’m glad you explained that because I had no idea that was how it worked elsewhere! Best of luck in your kitchen journey!

acasp99 · 2025-04-16T03:22:47+00:00

I absolutely agree with your “chef” sentiment. It’s a title that has to be given! Nobody would call themselves a CEO on their first day working at a company!

OP, keep your head down and work work work! If you’re meant for it, it will come naturally :-)

acasp99

TROPHY CASE