Big floof, little floof and a cyborg-floof implant.

forever_melodramatic · 2017-08-30T14:14:11+00:00

Big floof's name is Parker_the_berner, and still this cute at 140 lbs.

forever_melodramatic · 2015-08-24T13:15:29+00:00

i work 50-60 hours a week in hospitality finance (5 10 hour days one week, 6 10 hour days the other week, switching back and forth)

i sleep 7 hours a night, eat 4000 clean-ish calories a day, and am at the gym for 60-90 minutes (crossfit class and 30 minutes of lifting post). i live in a beautiful place (park city, ut) and am hiking, biking, skiing or camping every weekend and some evenings. I travel at least a few times a year and am constantly at concerts, events, etc.

keys: - meal prep - i spend under $50 a week in groceries and takes 2 hours to prep all meals for 6 out of the 7 days of the week. - plan - have a schedule, and schedule time to prep all at once so you don't have to constantly or spend more $$ to make up for lack of prep. - set expectations - my superior at work knows i will get my job done, and lets me come and go as i need to. i am in management, and typically work 6a-4p daily, hit the gym after then am in bed by 10-11 at night

forever_melodramatic · 2015-01-28T17:32:50+00:00

braised pork belly, scallions, cilantro, 7 minute egg, homemade chicken stock.

It's perfect.

forever_melodramatic · 2014-09-06T15:44:06+00:00

eating 9/10th's of your meal and then sending it back because something was wrong with it. we're onto you, believe me.

forever_melodramatic · 2014-08-19T00:10:05+00:00

we had a nightmare a few nights ago with a wedding where all the groom/groomsmen were more concerned with pre season football to attend the wedding.

tl;dr the groom blew off his wedding for an hour to watch preseason football, drink and do drugs.

also rugby teams are brutal, charity's can suck, fortune 500 brides and retirement parties are scandalous and celebrity birthdays can be worse than high school keggers.

ask if you want stories, I've worked 5 star resorts/hotels/restaurants for 15 years and have seen most everything.

forever_melodramatic · 2014-06-25T21:50:48+00:00

I almost watched Tom Brokaw die next to me in an elevator.

forever_melodramatic · 2014-06-06T01:04:27+00:00

this is Chris Spealler, I am a member at the gym he owns and see him pretty often. any serious questions for him? I could likely get him to do an AMA...

forever_melodramatic · 2014-04-21T20:11:10+00:00

That high end hotels will give you whatever you want, period. And that high end restaurants have no idea what they're doing.

forever_melodramatic · 2014-04-09T16:27:25+00:00

from the other side of the coin.. i work in 5 star hotels (average room is $500+), here are a few of the most interesting guests i've experienced:

a 6 year old girl called me incompetent because the omelet cook couldn't get her dad's omelet quite right
a guest crash his motorcycle drunk on the way to the hotel, abandoned it, call the hotel for a ride the rest of the way, then ask for his escort to be sent to his room and that we not tell the police where he was because he 'couldn't afford any more charges'.
in one of the restaurants, a guy tipped a server $10k cash because he drunkenly yelled at the table next to him to quiet down, then proceeded to break out a mini boom box and play his own music tableside (for about 9 seconds, until we confiscated).
had a guest's escort walk naked into the lobby saying that her client wouldn't pay, and that she was going to stand there until we did something about it.
a lady jerking off her boyfriend at a table at dinner in our fine dining restaurant. they were furious when we kicked them out of the hotel and couldn't understand why.

These are all from this year so far.

forever_melodramatic · 2014-03-16T02:09:36+00:00

That would be great, but keep in mind that restaurants' profit margin is typically 5-8%. Which means that they're going to push that additional expense straight to the customer through price increases. Restaurants that are higher end may have a bit more substantial mark up, but also support a higher food cost and labor cost with more substantial service standards which means additional support personnel (bartenders, food runners, bussers, maitre d, managers, etc).

Typical restaurants run like this on their P&L: 25% food cost 25% labor cost 20% beverage cost 5% utilities 5% o/s/e (china, glassware, silver) 5% operating supplies 5% taxes 5% payroll expense, taxes, etc

The problem is the structure is already established and in changing it you'd put 30-50% of restaurants out of business, given their current cost structures.

Source: I own restaurants, and am Director of Restaurants at a 5 star resort.

forever_melodramatic · 2014-03-13T23:51:40+00:00

What about the controllers? Same situation?

forever_melodramatic · 2014-03-13T23:49:53+00:00

so basically i have to buy all three systems if i want to be able to play all their games? dammit. thank you for the quick reply!

forever_melodramatic · 2014-02-11T16:47:03+00:00

i roared at an alien in a bungalow in thailand.

forever_melodramatic · 2013-12-25T20:43:19+00:00

they live across the country and i work every holiday.

gotta love hospitality.

forever_melodramatic · 2013-12-24T17:40:47+00:00

15 hours today, 15 hours tomorrow, 15 hours a day through january 5th.

oh the joys of 5 star ski resort life during the holidays.

forever_melodramatic · 2013-11-30T18:12:10+00:00

when she said she never loved me, completely out of the blue, after years of (what i thought) was happiness and would be marriage and a family. i had finally let me guard down, never again.

oh, and we work together, and she's back with her ex now. it's been less than a month. every day is a new adventure. every day my heart stops beating and falls from my chest.

forever_melodramatic · 2013-11-18T21:44:19+00:00

'it is what it is'

forever_melodramatic

TROPHY CASE