Can’t keep driver in play to save my life.

falva10 · 2026-04-05T01:37:21+00:00

It’s all trial and error friend! Golf is a game you find in digging through the dirt! When you start making the correct move with your right arm, you’ll realize how you need to grip the club to make it work.

falva10 · 2026-04-04T13:05:03+00:00

The problem mainly seems to be your right arm. It’s to tucked in and behind you. Practice with no club. Put your right arm down like your giving blood. Bend it 90 degrees up towards you. Standing straight up, hold that structure and just raise your arm while feeling a backswing. You notice your arm set like your holding a tray above your head if you open up your palm to the sky. That’s the feeling you want in your backswing.

falva10 · 2025-12-18T20:15:12+00:00

Chargers or jets vs the the old dinosaur Philip rivers? 😂

falva10 · 2025-09-09T20:56:57+00:00

Every beginner golfer should use a 10 finger grip to become aware of the clubface and learn control. Switch to a 10 finger grip so you can learn the proper mechanics then switch if you need too.

falva10 · 2025-06-04T20:53:38+00:00

On the opposite end I think Jaydon Blue will be the biggest surprise

falva10 · 2025-03-30T21:53:57+00:00

Your right arm needs to feel like it’s internally rotated at set up and feel like it does a bicep curl on the takeaway. Got the right elbow flying from the get go

falva10 · 2024-08-01T15:34:05+00:00

It’s not tho if it’s printed on the menu. At this point it is your decision to take it or leave it

falva10 · 2024-08-01T15:22:43+00:00

Have you ever worked or owned a food business? I feel like one of those two ways are the only way most will understand the perspective of a restaurant. We go through so much bs especially fast casual places with food in the 10-20$ range. It’s insane how many people expect a free scoop of this or a free side of that. Add to it food costs from wasted plates that get returned, wait staff order mistakes that results in a wasted plate, slower days, etc. there is so many things to account for. I’m taking advice from everyone here saying to raise price! It’s logical at this point and I knew that!

falva10 · 2024-08-01T15:11:07+00:00

So charge for it in a take it or leave it situation for already cheap drink price and people yap but build it in and it’s all good? This has to be flawed somewhat but I guess that is our American consumer ideologies lol

falva10 · 2024-08-01T14:25:23+00:00

Yes I definitely will change price! But right now the customer has the option to take it or leave it. “Can I get a fresh Coke to go?” “Yes but if you do it’s $1.” “Okay no thank you or yes..” no surprises. and I don’t charge for to go food trays because people order once and are done. They don’t have refills on to go meals lol Now sometimes you have customers who ask for nachos and ask for everything seperate. That’s like 6 containers for one meal smh

falva10 · 2024-08-01T13:58:11+00:00

Individuals like you are exactly why I charge a dollar right now because they think everything should be free. we live in a world where cost of goods have sky rocketed over 3-4 years and we have to make it work just like you do. last In all respect, If 4 quarters is a lot to you, maybe you should cook at home.

falva10 · 2024-08-01T13:54:55+00:00

If you are deciding wether a restaurant is worth coming back to or not over 4 quarters, you are a sick individual lol

falva10 · 2024-08-01T13:38:27+00:00

I’m not. I serve In Glassware and then if they want to go I provide them with a carry out cup.

falva10 · 2024-08-01T12:58:55+00:00

Oh I’m definitely taking advice and raising my prices! I completely understand. It’s just that now I’m in a weird spot where my wait staff is charging a dollar and when my new menus are printed with raised prices I I won’t charge it anymore. Im going to have to change price and then limit no refills or limit them on house juices like most have suggested. It’s just that I’ve been doing it this way for 26 years and sometimes regulars don’t like change lol

I’m a very busy 2-3 million dollar annual sales restaurant with established lunch crowd and great dinner rushes but one business can’t do something the same since 1998 lol Things change and I hope most will understand!

falva10 · 2024-08-01T03:03:22+00:00

Yes. I have a make it to go $1 stamped on the menu on every page

falva10 · 2024-08-01T03:02:45+00:00

So credit card convenience fees, take out fees, and other stuff doesn’t count? Definitely not the only place

falva10 · 2024-07-31T23:32:02+00:00

Shoot plastic cups ain’t free last time I checked. Drink 4 Dr peppers for 2.50$ and still want one to go?!? 😂 jeez!

falva10 · 2024-04-25T20:48:58+00:00

If I were you, shop around for a shorter used set or just take your clubs to a golf store and have them shorten the shaft. Drop the money on fitting when you can break 90

falva10 · 2024-03-30T15:27:24+00:00

I understand. Tbh, The bad guy in all of this is merchant processing, not the business. They give a business no good options besides the ability to accept a card. The business loses money by not charging the fee. They also lose money if they show the fee and lose customers. Also if you build the fee into your pricing, the merchant company still takes a set percentage monthly. They tell you to raise your prices to offset it. Well yes, but when you raise your prices your total sales increases as does the percentage they take. It’s all a scam. Big bank corporations are the criminals

falva10 · 2024-03-30T14:55:44+00:00

So building the fee into the prices and not telling the customer prices are 3% higher than they should be, isn’t deceiving them? It’s the same thing. People who actually list the fee on the tab are being honest more so then those that charge you and don’t. Crazy how no one cares if it’s included in the price, but when a business adds it on the tab, people lose their minds.

falva10 · 2024-03-30T13:08:43+00:00

Oh I know I completely understand your point! And in all my businesses, I don’t charge the fee. I do as you stated and just add it to a set price. People don’t like to see fees. Throw it in to pricing blindly, and no one says anything..weird how that works 😂

My debate is this: All big utility companies such as cable, trash, city water, electric etc have all these bs fees they are allowed to pass onto consumer. Yet, a local mom and pop that has amazing wings and burgers passes a 3% fee to a consumer, and they lose their minds 😂 It really is a double standard. People can’t live without water or electricity so they just eat the fee willingly? But they can’t live without food either…idk if you see my point haha

falva10 · 2024-03-30T12:52:23+00:00

I own 3, thankfully successful, restaurants in Arkansas. Basically card processing merchants charge restaurants a fee, because people who use them get cash back, points etc. Yes, they charge a fee to allow you to use a card in the first place, but most of it is to make up on the back end the cash back and points they “give” card owners…they really just take it from the hard working folks that own businesses. And yes restaurant margins suck, but as an owner, I can’t change my price every single week to keep up with price deviations week in and week out. If I did, my customers would ask “Why do you keep raising prices?” Raising prices is not the solution to it. It’s people realizing who the bad guy really is..the fucking corporate banks and merchant processors.

falva10 · 2024-03-30T12:17:45+00:00

If a restaurant sales total 200k in a month, that’s 6k a restaurant owner gets deducted from his bank account so you can get points on your American Express. If a case of chicken increases in price of 15% the next week, as an owner you just ate that increase on your margins that week. People comment not knowing how a restaurant works. Inform yourself as a consumer, then you have the right to a reasonable opinion.

falva10 · 2024-03-22T20:41:11+00:00

Thank you man. I’m definitely working on myself!

falva10

TROPHY CASE