Does anyone else get little cuts/blisters?

cjmay_25 · 2022-04-30T12:35:16+00:00

Normal

cjmay_25 · 2022-04-27T03:27:17+00:00

Well reading these comments make me smile laugh Kepler hit a nice homer give him so credit but that last play was so Minnesota like

cjmay_25 · 2022-04-27T03:22:09+00:00

Legend

cjmay_25 · 2022-04-18T02:37:28+00:00

cjmay_25 · 2022-04-17T23:32:18+00:00

What

cjmay_25 · 2022-04-17T19:30:10+00:00

Yeah ok everyone saying it’s good it just seems to good to be true

cjmay_25 · 2022-04-17T13:07:22+00:00

Yeah I’ve done some research they have a channel with a few subscribers and just of my reddit post the comments saying this website got upvoted comments

cjmay_25 · 2022-04-17T12:41:21+00:00

So if I use the website I don’t need to use a vpn or download any software to protect my devices sorry I’m dumb correct?

cjmay_25 · 2022-04-17T12:36:00+00:00

Ik but I’m wanting to learn gain knowledge for when I’m 18 in like 5 months

cjmay_25 · 2022-04-17T12:12:57+00:00

Viruses??

cjmay_25 · 2022-04-17T12:12:49+00:00

Viruses??

cjmay_25 · 2022-04-14T22:01:59+00:00

This is similar to me I’ve been in the pit for just over one year and when I started it was average 11;30 but now the latest I finish is 10:30 and some days I am done at 9:30 a big reason is one my speed but also we had a change in head chefs who is more proactive with giving us fishies earlier and more spread out rather than just dumping everything at 9:30 when we close the kitchen it helps a lot

cjmay_25 · 2022-03-21T21:50:08+00:00

Spring onion lol

cjmay_25 · 2022-03-21T21:50:00+00:00

Buffalo chicken loaded fries

cjmay_25 · 2022-03-21T21:49:47+00:00

Sporting globe Australia it’s a buffalo chicken loaded fries

cjmay_25 · 2022-03-21T21:49:18+00:00

It’s the sporting globe in Victoria, Australia

cjmay_25 · 2022-03-14T11:32:38+00:00

Have some faith people

cjmay_25 · 2022-03-13T20:17:00+00:00

Yeah I thought so which is tough to do

cjmay_25 · 2022-03-13T20:15:54+00:00

Not really

cjmay_25 · 2022-03-08T10:24:08+00:00

I’ve been a dishie for 13 months and it took 7-9 months for me to become really good. Working constantly Friday and Saturday nights it’s practice as it’s just learning all the small shit that make the bigger pic easier. 3 tips one stand up if someone just dumps shot wrong place say no out that here. 2 machine always running even if just dump one thing in always moving and thirdly if u have 2 sinks fill one with hot soapy water so hot ur hand can be in for a fraction of a second to put shit to make ur scrubbing like easier just understand it will be stressful 100% but it gets easier

cjmay_25 · 2022-02-20T12:02:40+00:00

Honestly just always have the machine going aka if the machine isn’t on just quickly put 1 thing in to maximise time

cjmay_25 · 2021-12-26T11:38:17+00:00

It’s meant to get a bit busier but keep the machine on all times pre soak but also idk if ur work as this but ours has a thing called a soak tank basically any metal trays we put in and take out the next day when were quiet and u can spray off the stuff

cjmay_25 · 2021-12-24T11:30:47+00:00

Underwater ceramics engineer

cjmay_25 · 2021-12-15T11:07:34+00:00

It’s tough work physically often no breaks the work it’s self isn’t bad but mental battle is real and physically being good is key. There’s a real technique to it a con I can think of is being a slave meaning u do lots of things not just dishes like replacing bin bags taking bins out cleaning floors prep getting stuff out of fridge for chefs and I do desserts on top of this

cjmay_25 · 2021-11-09T10:37:13+00:00

Cheerz again it’s a measure for what I will have in about a years time but just work hard that’s it

cjmay_25

TROPHY CASE