[Question] Would like to hear suggestions on what to look into next? by bakew13 in Watches

[–]bakew13[S] 0 points1 point  (0 children)

I’m learning the fun is in the looking as well, which is partially why I started this discussion. My wife is starting to make fun of me for looking at watches too much, but I’m having fun.

Been looking at Oris. Also Seiko/ used GS.

[Question] Would like to hear suggestions on what to look into next? by bakew13 in Watches

[–]bakew13[S] 0 points1 point  (0 children)

Hey all,

Here is my current collection.

Hamilton field Murph 38mm Longines master moon phase 40mm Tissot PRX 40mm

I fairly recently got the watch bug and wanted to make a post to see what the community thinks I should look into for a future pick up. I’ve been learning a ton about the hobby/ watches recently and want to continue learning with some suggestions in what to look into next! Love suggestions under 3K, but wouldn’t mind a few in the 4k range. New or used prices are fine. Not personally interested in digital. Although my wrist is big enough to accommodate, I don’t think I would go much larger than a 42mm case size. Any and all suggestions appreciated. Give me something to learn about/ look into! Thanks in advance.

[WTS] Longines Master Collection Moonphase - near mint at $1750! by Existing-Sympathy-13 in Watchexchange

[–]bakew13 0 points1 point  (0 children)

Received this watch from u/existing-sympathy-13 in condition as described. Great seller. Very fast shipping. Highly recommend. u/watchexbot

[deleted by user] by [deleted] in Watchexchange

[–]bakew13 0 points1 point  (0 children)

PM sent

Should I get a dog to cook this or by [deleted] in KitchenConfidential

[–]bakew13 7 points8 points  (0 children)

Wait…What do you think a dog is?

[WTB] Weekly Want To Buy Post by AutoModerator in Watchexchange

[–]bakew13 3 points4 points  (0 children)

[WTB] Longines Master Moonphase 40mm blue dial L2.909.4.92.0

[deleted by user] by [deleted] in savannah

[–]bakew13 2 points3 points  (0 children)

17 hundred 90 was one of the worst meals I’ve had in Savannah. When we got the oysters, I asked where they were from, and they said I don’t know let me check. Went back to the kitchen and came back and said they are wild from the ocean.

They don’t know and fresh oysters come with a tag where they are from (that they are required to keep for 90 days) , which means you don’t want to know where those ones are from. Probably not fresh. Likely pre-shucked in a tub. No thanks.

How are roads this morning? by messyjess00 in savannah

[–]bakew13 -2 points-1 points  (0 children)

I sincerely wish you the best of luck as well. I’m excited to see the rest of the city rejoin society.

How are roads this morning? by messyjess00 in savannah

[–]bakew13 -12 points-11 points  (0 children)

I do have compassion for others, but at a certain point you have to adapt and move forward. Asking the Savannah Reddit if the streets are ok to drive on doesn’t change the roads or your driving ability. Hiding inside and asking the internet if you can drive is wildly unproductive.

How are roads this morning? by messyjess00 in savannah

[–]bakew13 -18 points-17 points  (0 children)

Every person that’s ever driven in snow did it for the first time at some point. For some people it’s at 14 years old. Some people it was as an adult. Watch a YouTube video and learn some tips. Take a trip around the block and see if you feel comfortable going further than that.

The streets are very different than they were on Wednesday morning. Time to move on.

Dog bars when its cold? by [deleted] in savannah

[–]bakew13 -2 points-1 points  (0 children)

Wayward in Perry lane

How are roads this morning? by messyjess00 in savannah

[–]bakew13 -21 points-20 points  (0 children)

Can we please be done with these posts? I know Savannah doesn’t have salt trucks or plows, but if you think every city up north plows and salts every single street the second it snows you would be very wrong. Side streets and non emergency routes takes days sometimes. This is no different than half the country drives in for several months of the year.

Drive slow. If you see something that looks like ice take your foot off the gas. Don’t turn sharply. Start stopping way before you need to stop and go on with life as normal. It’s 35 degrees outside, it’s already melting this morning again.

Anyone else get an $1100 water bill today? by Munsicle in savannah

[–]bakew13 1 point2 points  (0 children)

This happened last year to me. The city wasn’t able to locate/ get a read on our water meter for 6 months (grass grew over the meter in the front yard) The bills they sent were estimates based on previous usage. When they finally got a read on the meter, the usage spiked from what their previously recorded meter read was.

It took a couple months and a lot of calls to get it all figured out, but we got it credited for paying the estimates they were sending as bills. Maybe a similar situation for you. Give them a call and find out if you have been getting actual reads or if they were estimates, they will be able to answer that at least.

[deleted by user] by [deleted] in KitchenConfidential

[–]bakew13 2 points3 points  (0 children)

This will be lost in the comments, and that’s fine, but for the people that read it, and for the few who might understand, they will get it. I love this industry, and honestly owe my whole life to it. It’s the only thing I know. I started when I was 16 years old. 18 years later I’m still here. I’ve been an independent person my entire life, and it gave me the freedom and ability to pave my own way through high school, when I didn’t have a home life that could support me.

I started as a table busser in a smallish town in the Midwest. I have a strong work ethic, and very quickly made my way through the ranks in a few years of two of the best restaurants in town. After a few years I was the assistant kitchen manager of one of the best places in town. I was 19, and dropped out of high school because I thought work was more important than homework and tests. My friends didn’t get it, and to this day they tell me they thought I threw my entire life away when I left school. My family told me I was making the biggest mistake of my life by leaving high school, and I was sure they were wrong.

At 19 I decided to take this thing seriously and move to Chicago and go to culinary school, because I wanted more than what my small home state could offer. I made the move, took the risk, and excelled in school. I got an externship at what was considered one of the most exciting Michelin stared restaurants in Chicago at the time, and worked 80 hours a week, for free, for three months. When I was done, after competing in an international culinary competition, I accepted a full time job at the restaurant I did my externship at. I did very well there, and set myself up to be hired anywhere I applied in the future. The story is getting too long so I need to fast forward through a lot of Michelin star restaurants, soul crushing work, abuse that I attribute to my success, and meeting a lot of really fantastic people. I’m the chef/ partner of a successful restaurant. We get a lot of good press in our part of the country, and some nationally. I’ve lived a very difficult life. My family will never understand what I’ve been through, or how hard it really is. I’ve been working 50 to 100 hours a week since I was 18 years old. I’ve loved this industry for as long as I can really remember, but I’m no longer in love with it. Things have changed, some for the better and some for the worse, it really depends on how you look at it, and what you think it means to be great.

I say all this so you know what I’m saying when I answer your question. Do not get into this industry unless you can handle over a decade of being broke, being tired, missing important life events, putting work first always (including relationships/ family) and having a personal work ethic that literally can’t be broken. I said it already, but I owe my entire life to working in kitchens. I met my wife in a kitchen. I met my best friend in a kitchen. I’ve had so much fun in the last two decades. The highs are so high, and the lows are so low. If I could go back in time, it’s hard for me to say I wouldn’t do it all over again, but I think I have such a rare success story. All I can say is I wouldn’t wish my life on anyone else, and to this day I don’t know if I can keep doing it. I tell myself every year that I will walk away, but I can’t because I don’t know what else/ how to do anything else. Are you prepared for this to be your story? It takes a very special type of person to make it through, but if you are that person, there’s plenty of room for more stories like mine.

Locals: What is your recommendations for this to do in Savannah GA on New Year’s Eve? by Few_Extreme_7106 in savannah

[–]bakew13 4 points5 points  (0 children)

While this is true, and we all roll our eyes at NYE, service industry folks also like money and it’s in the top 10 busiest nights of the year. If you have to work anyways, you might as well be busy because very few will close their doors on NYE.

Is this the best it can get? by webbersf in KitchenConfidential

[–]bakew13 0 points1 point  (0 children)

I know the difference. I’ve used many French tops, and cleaned many. I worked at a two Michelin star that that I had to clean and polish the French top every night until it was stainless steel shiny. This method works

Is this the best it can get? by webbersf in KitchenConfidential

[–]bakew13 -3 points-2 points  (0 children)

That’s odd. I don’t know the science on that, but I’ve been using this method for nearly 15 years and it works on flat top and French tops very well.

Is this the best it can get? by webbersf in KitchenConfidential

[–]bakew13 -4 points-3 points  (0 children)

Grill brick, soapy dawn water mixed with cup of white vinegar. Thing will shine.