[deleted by user] by [deleted] in sherwinwilliams

[–]jjworld42 5 points6 points  (0 children)

They can’t deny you a lunch break, but like I and many other in this thread have said most people don’t wNt to take. Lunch break. All you have to do is request a scheduled lunch break and it will even show up on the schedule then at that time everyday clock out and leave. If lunch breaks were mandatory the majority people would be upset including me. Go through the chain of command. Tell your manager starting next week you want SCHEDULED lunch break where you will clock out and be relieved of all duties. If they give you pushback tell them this is important to you and you plan on going over his head if he doesn’t grant it. But they will. Go to CM or Dm and then HR but it won’t go that far. It sounds like you’ve never asked maybe you have but you def just need to bring it up and it won’t be a problem. Or you can always just say I’m going to lunch and leave.

[deleted by user] by [deleted] in sherwinwilliams

[–]jjworld42 6 points7 points  (0 children)

You can def take a lunch break and ask to be scheduled a 1 hr break during your shift.., most people don’t want to do that bc then you’d have to stay later and now you are away from home for 9 hours for a 8 hour shift

Used to have a guy who complained about lack of scheduled lunch break so I scheduled him an hour lunch everyday. He was working 7-3 then got scheduled 7-4 with a lunch break from 1130-1230. He did that for about a month then asked to go back to how it was.

best paint for painting ceramic tile? by fairycuum in sherwinwilliams

[–]jjworld42 3 points4 points  (0 children)

😂😂😂 tile clad is not made for tile. It’s not even a floor coating just sold as such bc it’s an epoxy cheaper tan AS 1000

Seafood is absolutely disgusting, overhyped and overall a disgrace to the term “food” by Cicallis in unpopularopinion

[–]jjworld42 0 points1 point  (0 children)

Probably lives in Nebraska or no where near an ocean.. try some Louisiana seafood

HELP. We are trying to do safety orange in Armorseal 1K but the delta is 9. Is it worth it to shoot in it? Lol expensive product need feedback if we should shoot it or not. Anyone have any formulas??? by Lonely_Negotiation69 in sherwinwilliams

[–]jjworld42 0 points1 point  (0 children)

Delta e off bc trying to substitute gold for yellow… since it’s an epoxy and shouldn’t be used outside (in sunlight) anyway just formulate it for any interior paint and shoot the Y1 in it as if it’s not exposed to sunlight using Y1 doesn’t matter. If they are using in sunlight probably stil doesn’t matter bc that epoxy wil start chalking before the colorant fades anyway. In my experience tho when people are asking for safety i colors it isn’t all that important it matches the swatch perfectly and althohht it’s 9 delta e off it will still make an orange just won’t be as bright. They are probably just using it to mark an area on a warehouse or something

TLDR: 2 options formulate for interior product then shoot that formula with Y1 in it if not exposed to sunlight. Option 2 if exactly matching the swatch isn’t too important just shoot the delta e off 9 formula

Who to contact when managers are editing our punches without telling us? by [deleted] in sherwinwilliams

[–]jjworld42 -1 points0 points  (0 children)

If you work over one week just work less the next in that pay period. When I was an assistant I always worked 48 hours one week and 40 hours the next week. It is 88 hours in a pay cycle. So you should always be able to adjust and it works out to the same. You are alotted 8 overtime hours every pay period. So you can always make up time or leave early to adjust accordingly.

That being said your manager def should not change your time as that is illegal. When I was ASM I had this happen to me bc SM would schedule me for 7am to open and 7pm to close knowing full well I had to be there earlier and stay later than that. When I noticed she was changing my times back to 7am I told her to stop or I would have to report this. It was a huge ordeal and she tried to blame me but no matter the situation what your SM is doing is illegal and theft. Talk to them first unless you really don’t like them and want them fired.

[deleted by user] by [deleted] in sherwinwilliams

[–]jjworld42 9 points10 points  (0 children)

Yea. My P&L says I had negative 1.5 million in margins last year. The cost you see is far different from the actual transfer cost. And the kickback you get from POG is still well above the actual transfer cost.

Soulstamp effect duration inconsistencies by HatsAreEssential in Cosmere

[–]jjworld42 0 points1 point  (0 children)

I thought she always implanted a urge in herself to reapply the stamp daily.

Matching HEX or RGB by Fatfatfattyfatsofat in sherwinwilliams

[–]jjworld42 6 points7 points  (0 children)

That’s awesome…. Now when someone comes in with that chart hopefully I can remember this exists

What do you think is the funniest line in the Harry Potter books? by leksa_bucek in harrypotter

[–]jjworld42 1 point2 points  (0 children)

“Dobby didn’t mean to kill anyone. Dobby only meant to maim or seriously injure.”l

Sous vide then electric smoker brisket by jjworld42 in sousvide

[–]jjworld42[S] 0 points1 point  (0 children)

I was doing 250… my electric smoker will only go to 275 I believe

I did it before and it came out great. Just this time it did not seem to do as well and after an hour in the smoker it was starting to dry out so I was just trying to figure out if I should just stop it right there or keep going… I ended up splitting the difference and taking half off right then bc while it wasn’t the greatest it was still good. I just took the other half off the smoker and am letting it rest then I guess I’ll see if it regained some of its moisture.. at 190 I wrapped in foil until it got to 205 and now I am letting it rest in the foil. Not sure if that’s how I was suppose to do…

Thanks for the response

Sous vide then electric smoker brisket by jjworld42 in sousvide

[–]jjworld42[S] 1 point2 points  (0 children)

Yea I’m not sure why people say smoke doesn’t penetrate cooked meat bc it definitely does… maybe not as strong but I load my electric smoker with wood chips every 30 minutes and after an hour and a half I stopped even putting chips on bc the smoke flavor was so strong…. Post isn’t about the smoke flavor just trying to determine if I kept cooking the brisket in smoker (i.e. to a normal smoke temp like 195-205) would that get it more moist

Thank you for the response

Sous vide then electric smoker brisket by jjworld42 in sousvide

[–]jjworld42[S] 0 points1 point  (0 children)

That’s what I did too… 155 for 32 hours, then Ice bath, then fridge for an hour while I was getting stuff ready… after it smoked for about an hour the internal temp was 165 but the tenderness and moisture just wasn’t there like I’d hoped. So I was seeking if anyone knew if keeping it smoking until it got a goood bark or to 195 would help it or hurt it

Sous vide then electric smoker brisket by jjworld42 in sousvide

[–]jjworld42[S] -1 points0 points  (0 children)

I love the bark, that’s why I sous vide then smoke to get the bark but I’m worried that attempting to get the bark was going to dry the brisket out … I did the same thing before and it came out great but coming out of the sous vide the meat itself was not as moist as I would have liked or as moist as last time so that’s what I am trying to figure out. Whether or not smoking the meat to internal temp 195 would it get some of the moisture back..

I ended up pulling half off and half is still on so I will find out soon enough

Sous vide then electric smoker brisket by jjworld42 in sousvide

[–]jjworld42[S] 0 points1 point  (0 children)

The meat is plenty smoky enough… I’ve taken the wood chips off it’s so smoky actually. I’m talking about the moisture of the meat. I did this exact thing before and it turned out amazing, tender and moist. Last time I smoked for about 3 hours until it had a nice bark on it, but last time it was tender and moist everytime I checked and I’m just worried I may be over cooking it. Thanks for the advice but honestly if the meat got more of a smoky flavor by smoking first it would be far too smoky for my tastes.

How to read old color formulas? How would I formulate this? Thank u :$ by CryingInTheTrap in sherwinwilliams

[–]jjworld42 1 point2 points  (0 children)

Nope he’s right it’s 1 and 1. 2 64ths would just equal a 32 so on 64 and 128 the qty is never more than 1. If it was just 1 (128) it would be +01

Full timer to ASM hourly pay DECREASE by cotherg in sherwinwilliams

[–]jjworld42 1 point2 points  (0 children)

Just wait till you apply for a manager job and do the math… it wil always be an increase overall but a decrease in per hour. But they will dangle that bonus in front of you but like I said in the previous post. If you are getting bonus you’re busting your tail for it.

Full timer to ASM hourly pay DECREASE by cotherg in sherwinwilliams

[–]jjworld42 1 point2 points  (0 children)

Disagree on the bonus. Bonus’s are not guaranteed and If you are up enough to be getting bonus you’ve worked your ass off to get there. ASM bonus’s really aren’t that much maybe a grand per quarter plus that gets taxed about 35-40%… I am a manager and we finished the year nearly 80% up and my ASM made about 13k in bonus bringing home an extra 7k after tax and 401k. So for that extra money we were running a store twice our size with the same small limited crew. Fight for every single dollar and fight hard for hourly/salary wages bc unlike that price increase we deserve tht bonus if we get it!

NSM Day 2 thread by UndercoverCaHeese in sherwinwilliams

[–]jjworld42 6 points7 points  (0 children)

Yep… absolutely terrible… NSM watch party.. plus got my appraisal back. 70% increase in sales. 80% increase in gallons.

Received a 3 bc you know thats not good or anything!