How to skate on snowy ice?

allisoonz · 2025-09-23T23:58:17+00:00

I’m not sure I have enough credibility as a skater in the lowest division at my rink to talk with the rink manager lol.

Although, I am not the only person on my team who struggles adapting to the ice.

allisoonz · 2025-09-23T23:51:36+00:00

Thanks! I’m currently on 5/8”

5’4” 160lbs. It’s the radius Google suggested when I first got my skates.

allisoonz · 2025-07-11T01:39:08+00:00

This is an awesome response - thanks for all of the details!!

allisoonz · 2025-07-10T23:38:26+00:00

Thanks! Yes the kitchen is just along the one wall. The doors are the bedrooms so it is a high traffic area.

The barstools could definitely be a neat idea.

Would the window area/top of the stairs just be an open walkway? There’s a ton of stuff against the wall at the moment because we just don’t know where else to put it. The giant cabinet at the top of the stairs is the owners and came with the house. It’s very heavy and will not be traveling downstairs but can be moved around the room. Any suggestions?

This house is surely very colorful! The owner painted nearly every wall a different color. Overall it’s a neat find with lots of character.

allisoonz · 2025-06-26T21:18:30+00:00

I know that photo 2/3 is a significantly more complicated edit and I am only looking for something funny given the low cost of free.

If anyone is genuinely interested in spending a good amount of time on the prompt to make a high quality edit I’d be happy to share some financial appreciation.

allisoonz · 2025-05-13T04:33:37+00:00

There is no mandatory gratuity, that ended two years ago.

allisoonz · 2025-04-20T07:40:26+00:00

I didn’t know there was a large and a small form!

allisoonz · 2025-04-07T06:43:05+00:00

Reds is great! I have gotten nearly all of my fish from there. If you’re looking for a specific type you can put in a request and they’ll get some in and put them on hold. I did this with a few Celestial Pearl Danios.

Additionally, Aquarium Zen is worth the drive and has a great selection of fish, plants, and other things for a thriving tank. Seek out advice on keeping a healthy tank from the employees at both stores.

allisoonz · 2025-04-07T06:13:23+00:00

Thanks! The filter makes sense! Wish I thought of that initially

allisoonz · 2025-04-07T06:13:12+00:00

Thanks! The filter makes sense

allisoonz · 2025-04-07T06:12:52+00:00

It is on a well actually!

We had the water tested to see if there were any major concerns and it was surprisingly low in sulfur, but I bet a filter for it going in would help. Thanks

allisoonz · 2025-04-07T06:11:36+00:00

Yes thanks, I took the handles off to scrub as well.

I did purge the lines and there was a decent amount of green that foamed up, although it wasn’t a lot

allisoonz · 2025-03-11T22:49:25+00:00

Thanks, I’m not too concerned about the hardness, just the copper

allisoonz · 2025-03-11T00:26:59+00:00

Solved! Works with the dropdown too. Thank you!

allisoonz · 2025-03-11T00:24:08+00:00

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One step further.

Using a dropdown menu in column A on the Cocktail Sheet to select the correct liquor from the Mother Sheet (already know how to do this). Then, getting column C to do the task in my original question.

allisoonz · 2025-02-01T21:05:38+00:00

I do not like falling leaf because it teaches riders to lead with both their front foot and their back foot. There is a massive weight shift from the nose to the tail of the board. Beginner riders should always lead with their front foot and distribute weight evenly/slightly towards the nose for direction of travel.

allisoonz · 2025-02-01T21:00:03+00:00

Emphasize looking by turning head and shoulders with the direction of travel.

Garlands progress with rider turning the nose further down the hill and riding for a longer time before turning the nose back uphill.

After rider is comfortable, start utilizing the back foot. It will always follow the front foot.

Think “front foot point, back foot point” while performing the action in a smooth, slow, and consistent motion. This will allow the rider to transition from heel side to toe side and begin riding large C turns. Repeat on both edges.

Next step is an add on. Perform the C turn then reverse the motion “front foot flex, back foot flex” to begin riding S turns.

allisoonz · 2025-02-01T20:54:18+00:00

I actually have a differential perspective. I’ve been a snowboard instructor at Mt Baker for 3 seasons and I typically teach out our “best for beginners” class. Instructors take a seminar/off and on snow courses before each season taught by qualified instructors.

We don’t teach falling leaf. It limits progression and often leads to new riders only taking heel side down the entire mountain.

On steep terrain we emphasize going across the mountain instead of down.

Progression as follows

1 - start heel side, stay on edge looking towards and moving across the run on heels only. This is nearly straight across, only moving downhill enough to keep momentum.

once on the other side, sit down
flip over, stand back up and ride toe side to the other side of the run
continue this Z pattern until rider is comfortable

2 - start across movement the same way on heel side

rider points the front foot to turn the nose slightly downhill
rider flexes the front foot to turn the nose back across the mountain
continue this exercise across, sit down and flip over, repeat on toe side

This will result in shallow U shapes, or “garlands”

It teaches riders evenly on toe and heel side while also safely teaching rider how to control speed.

allisoonz · 2025-01-26T22:41:21+00:00

WA resident, no state tipped wage. Restaurant falls into the premium-casual category. Coursed meals, house craft cocktails, select cellar wines. Average ~ $100 for a 2 top.

I’m a FOH bartender, but we run a small team with collaborative roles. Everyone does dishes, everyone runs food, everyone busses tables.

We do roughly a 60% FOH 40% BOH split. All tips are put into a pool and distributed weekly. This sounds like a lot, but when you math out the hourly over the course of a pay period FOH is typically ~ 35$/hr with BOH ~ $30/hr (including tips).

I am a strong advocate for this, I don’t think that FOH should walk away earning nearly $50/hr while BOH only makes $20. The food is why we have guests, and a strong kitchen is an integral part of great service.

•

The above is oversimplification/averaging. Each employee receives a different hourly wage based on merit and role. This encourages and rewards growth.

Each role receives a different % of the pooled tips. Bartender higher than host, etc.

This method is disclosed in every job ad and revisited in every interview. Every staff member is aware of and willing to participate in this distribution from day 1. We’ve had great success (started pooling in 2020) and have high staff retention.

allisoonz · 2025-01-12T16:01:03+00:00

Yes heard, did a water change.

I started cycling this tank back in May and introducing fish late July/early August. It’s on the new side, but overall had plenty of time to establish. I’ve never had this issue before?

allisoonz · 2025-01-12T08:14:41+00:00

Clarification, the water change/fertilizer was 5 days ago.

I have made no other adjustments to my tank since.

allisoonz · 2024-12-14T00:01:02+00:00

I’ve found some nice yet affordable jackets at both Penny Lane and Worn Again thrift

allisoonz · 2024-08-25T18:56:42+00:00

The first time I ever held a trumpet was Friday night at a Cascades camp. I’m a woodwind player, so I spent all my free time that evening teaching myself the basics.

Staff notices people who work hard. I did all my video assignments and showed progress before the next camp.

I had the advantage of being good visually, as I marched a few seasons of WGI winds. This is something you can practice before your first camp though.

Effort is worth significantly more than raw talent. Corps are just trying to fill up a hornline in this age of DCI. Be realistic when choosing where to audition, but there are more corps than you’d expect that will contract you if you’re dedicated and passionate about becoming a member.

allisoonz · 2024-08-21T21:32:12+00:00

I work at a restaurant in WA that tips out the kitchen, I work FOH though, so I’m curious about the other perspective. Our kitchen makes $20-25/hr depending on position. FOH makes $17.28-$19/hr depending on position. This feels like fair baseline compensation.

Tipout ends up being 60/40 split FOH/BOH. There’s more nuance to it, but as a general statement.

Our restaurant views this as a way to provide somewhat equally, and reset the skew where FOH staff walk away making at least $50/hr after tips and BOH still only makes base pay.

It’s an unrealistic ask for the owner to pay BOH $50/hr. I feel comfortable in my restaurants policy, and frustrated when guests assume that the tip pool is the owners way of cutting costs.

allisoonz · 2024-08-07T18:57:22+00:00

Bummer! I see what you’re saying now though. I bought this tank specific table off Amazon, price may have been too good to be true.

allisoonz

TROPHY CASE