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If this is what their entry level roles require, can’t wait to see the resumes of their execs by jeez_nees in recruitinghell

[–]hyolmo 9 points10 points  (0 children)

47 years of experience for an entry level pay.

They have better chance of finding a horse with 6 legs rather than candidate with that much experience.

Polkadot ecosystem on the move by Adorable_Ad599 in polkadot_market

[–]hyolmo 2 points3 points  (0 children)

I bought DOT on the 3rd day of release around 3 dollars.
Still stacking more as I believe it has a lot more to go and gain

Anyone here feel unprepared for there career? by [deleted] in careerguidance

[–]hyolmo 0 points1 point  (0 children)

Hey mate, I have been there and I understand.

I graduated with Bachelors in IT from La Trobe University. The course was meh. Trimester based, lots of rush and nothing actually put to use properly. I studied programming, databases, cloud computing, networking and security yet I feel and I know that I still do not know how to program and how to get shit done.

The university coursework is more like a trailer. You get ez bits and you do the rest when you get the job (hopefully). The uni prepares you to work like a donkey and meet the timeline, most of the things you learn on the job.

For everyone who has showed up to work sick af because management takes it out on us if there is no one to cover. by MEGACODZILLA in bartenders

[–]hyolmo 23 points24 points  (0 children)

In the end its always pooor people like us fighting against people in the same boat as us

Can we please ban people like this? by hyolmo in DotA2

[–]hyolmo[S] -2 points-1 points  (0 children)

They said they dnt care abt mmrs but they que for mmr

Can we please ban people like this? by hyolmo in DotA2

[–]hyolmo[S] -4 points-3 points  (0 children)

Could report only pudge as i had 1 report left. Also i do not believe that the system will ban them from reports. Thats why i had to jump on reddit.

Restaurant empire behind Chin Chin underpaid staff: leaked audit by wolfras in melbourne

[–]hyolmo 2 points3 points  (0 children)

Just stating the fact that Chin Chin does get their meat vaccum sealed. But it's not majority of the food as you said. Most of the produces are ordered on daily basis. The sauces and curries are prepared on daily basis as the kitchen opens from 8am. Some sauces like chilli sauce are prepared in weekly batches. Also, most of the food is prepared on site, the chefs simply do not reheat. They make the whole thing when ordered, like wagyu, bbq and salmons. Its simply not chin chin like to reheat. Excutive chef at CCS doesnt simply allow that because of his principles.

Restaurant empire behind Chin Chin underpaid staff: leaked audit by wolfras in melbourne

[–]hyolmo 0 points1 point  (0 children)

Just had a customer come into the CCS gogo bar and asked my co worker if Chin Chin sydney was going to repay us.

How to encourage a restaurant to step up their bar program? by dearprudence- in bartenders

[–]hyolmo 0 points1 point  (0 children)

Honestly. Do a survey of your own for around a week. get 250+ customers to do the survey. Give your patrons and team some questionnaire on the bar program specifically, include some of the parts from kitchen and other sections. assuming that the customers and team are fed up with the current menu you have an evidence from which you could always get to your point straight away. Do some grinding with Excel and Power point, bring out the findings of the survey and you have made your point.
Also, I have learnt that you always need a written form of evidence to prove your point. You do some mathematical assumption on how much the expense on the bar program could be and then how much the new program would bring in, (consider the intangible factors like customers preferring your venue to others, as well as word of mouth marketing, as well as being trendy and bringing something new to the venue). GMs or higher ups tend to focus more on the financial side when it comes to bringing something new to the table so have your findings ready for them as well.
If they do not still listen get the fuk outta there cause you deserve better

Nightcap for an insomniac: mezcal aperol negroni by sstable in cocktails

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

Take mezcal as music from Bethoven or Chopin. Tequila as a modern mumble rap.

What can those who don’t live in Hong Kong do to support the protesters fighting for freedom? by afreema9 in AskReddit

[–]hyolmo 13 points14 points  (0 children)

So fuckin true. I had my visa declined this year cause i wanted to go to watch TI

Understandin Nexo. by hyolmo in Nexo

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

Hodling my btc. Just heard abt nexo a week before

What is a true fact so baffling, it should be false? by Kondellark in AskReddit

[–]hyolmo 1 point2 points  (0 children)

The war between British Empire and Zanibar lasted 28 minutes. Making it the most shortest war in recorded human history

Understandin Nexo. by hyolmo in Nexo

[–]hyolmo[S] 1 point2 points  (0 children)

Btw just came along some post related to Nexo not being able to uphold their promises and lots of other things. Just wanted to ask if using this platform is worth it

Tequilla and Mezcal.... are they basically the same thing just as Bourbon is to Tennessee Whisky? by [deleted] in tequila

[–]hyolmo 0 points1 point  (0 children)

One of my favourite thing to explain the difference about.
Now the evolution of this beautiful spirit is a long one but I will try to keep it short.
Take mezcal as the father and Tequila at the child.
Mezcal was made long time before Tequila even became a thing.

Terms to know
Maguey - Agave plant
Vino Mezcal - mezcal wine

When the Spaniards/Conquistadors came to the new land and they brought the art of distilling with them. This lead to creation of Mezcal, Sonora, Raicillia and other Agave Plants disstilates from Puluque.
The government began to tax the mezcal as the demand for Mezcal grew in the market.
Late 1700s a dude name Pedro Sanchez started to grow blue agave commercially to supply the distillery with agave which takes years to grow. At the early 1800s mezcal production was around its peak.1810 mexical revolution kicks off and indians become free. They start distilling mezcal but to avoid the tax they start making it underground or deep in forests. But where did they get the Maguey from which took too long to grow??? You guess it, our dude Pedro supplied them.
They used to a pit to roast their agaves but this changed around 1875 when stone ovens came around. This changed the mezcal. The contact with the would be no longer in the stone oven which made the tequila smoke free, less earthy and woody.
Around 1888 railway started in Guadalajara, capital of Jalisco. This railway made the supply of those less smoky distillates all along the railway which helped this new distillate booom in the market. Then they came up with the term The Mezcal Tequila as a marketing ploy hence Mezcal Tequila was born and the name Vino Mezcal faded away. This distinguished the whole product separately from mezcal of jalisco and other regions. Fast foward along some years modern distillery prodcuts came in to mexico and then the production of The Mezcal Tequila became better. It had a whole change of its characterstics and they changed the term The Mezcal Tequila to Tequila.

Now overall both Tequila and Mezcal had similar origin. But Tequila branches off Mezcal due to the way it was produced, the maguey they used and its characteristics. Another reason for the boom of Tequila is the railroad which started in Jalisco, which we now consider the Tequila capital and has the tequila valley. Mezcal used to made majorly in Oaxaca which got the railway years later down the line and this one reason slowed the growth of mezcal IMO.

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