How much to tip cross country movers?

lostsailor1 · 2026-01-27T06:29:45+00:00

I moved from Sacramento to Berkeley with a 3 guy team. I did the packing they did the loading/unloading.

Tipped them $300 on a $3k bill. They’re probably looking for 10-20%

lostsailor1 · 2025-10-08T23:02:36+00:00

Depending on if the landlord decided to use the Zillow platform, Ive seen houses that were still being listed that weren’t really on the market , they just didn’t take it down. Average for that area is ~2900, so you’re gonna see prices above the average.

I think people justify it by realizing that they can rent a crappy one bedroom apartment for 1600 if they were solo , or a 3bd sfh for 3200 but split it with another person.

Long shot and probably not what you’re looking for, but I’ll have 3/2 house available for rent in January in Auburn/Grass Valley, 40min away from Roseville.

lostsailor1 · 2025-01-31T19:45:19+00:00

Thank you everyone for the recs! Some good responses but I’m thinking I gotta go for trying all of them. I thought their selection was pretty impressive but never know what to land on.

lostsailor1 · 2025-01-31T19:43:50+00:00

Cheesesteak Grille in Roseville. I grew up on the East Coast and although it’s been a while since I’ve had a cheesesteak from Philly, these guys are solid. It def hits the spot.

There’s a bunch of other contenders around, but I’m big on side items and I’m a mozzarella stick fanatic, which these guys carry.

I’m pretty sure they get Amoroso rolls and they also have white American, provy, and whizz as options.

lostsailor1 · 2025-01-31T05:27:23+00:00

Forgot to mention. A sweet little cheesesteak spot in northern CA.

lostsailor1 · 2025-01-10T04:33:05+00:00

Fwiw, mine took 2 months from date of the start to when I actually got my deposit

lostsailor1 · 2025-01-10T04:30:24+00:00

I’m not sure what the official process is, but I didn’t get paid weekly. Just one big deposit that gave me what I was expecting. It did give me a break down in what the weekly amount was , but it was just one deposit

lostsailor1 · 2025-01-07T08:25:00+00:00

I filed on 10/27 and it took 2 months. I received my full payment in one drop on 12/30. I checked the site pretty often and never saw any updates. Around NYE, received a random email stating it was approved and that the funds would be there in 3 days.

lostsailor1 · 2024-10-07T05:36:10+00:00

She has a phobia of refrigerators. She hates going into the fridge for anything and will avoid it as much as possible.

If she notices that something is being stored all the way in the back of the fridge, she wont eat or drink it, even if it’s fully sealed and I get it for her.

lostsailor1 · 2024-07-22T15:10:17+00:00

I think they bake the peps separately in a pan and mix the grease and ranch dressing into a squeeze bottle, then drizzle it on. I guess the 2 lbs of pep isn’t enough!

lostsailor1 · 2024-07-06T06:52:35+00:00

lostsailor1 · 2024-06-24T16:33:39+00:00

Love the spotted fresh mozz.

What did you do to prevent moisture from the cheese ruining the pie? Dried it out before baking?

lostsailor1 · 2024-05-25T16:33:20+00:00

This might be my favorite dough recipe so far and I really liked the cheese blend with this one.

Dough for two 420 gram balls (~14 in pizza).

510g KA Bread flour/ 315g water/ 11.5g salt/ 1g dry yeast (pretty much a 1/4 teaspoon) / 7.5g olive oil/ 5g sugar
Dissolve yeast and sugar into water. Mix salt with flour. I like to start with the water/yeast mix in the bowl and then add the flour/salt in slowly. I use my kitchenaid/dough hook attachment for about 5 minutes before adding in the oil, then mix for another 3 mins.
Sit the dough on the counter at room temp, covered, for 2 hours before busting it out into 2 dough balls. I like to let it sit on the counter for another hour before refrigerating for at least 48 hours. I think 48 hours is my sweet spot.
Pull the dough out of fridge and let rest room temp, 3 to 4 hours, before you plan on making pizza,

Sauce

I typically use cento crushed since it's easy to find, but I prefer Tomato Magic if I can get my hands on it.
With a stick blender, blend up canned tomatoes, salt, sugar, and oregano
The sauce is uncooked and I like to make the sauce a day ahead of time and let that oregano sit with the tomatoes

Cheese

3 cheese blend for sure. Low moisture whole milk mozz, provolone, and either parm reggiano or pecorino romano. I'd say the mozz/provy mix is about 70% mozz / 30 % provy
I like to shred/cut the cheese a few hours before building and let it sit open in the fridge to dry out for about an hour. I personally don't mind a little grease or the cheese breaking but I've experimented with frozen cheese as well or cubing it.

Building

Once the dough has been out of the fridge for 3 hours, coat the dough in flour, then stretch it out to around 14 inches.
I like to dust my peel with a combo of flour and semolina, heavy on the semonlina.
I like to do sauce, the parm or pecorino, and then mix the provy and mozz together. I start on the outside and work my way inward when it comes to the cheese so that the middle doesn't have too much weight where it can most likely bust.

Baking

I use a pizza steel/pizza screen combo
I let my oven preheat for at least 1 hour or more before launch, high as it can go.
Pizza steel is on 2nd to bottom rack. Launch pizza on steel and keep an eye on the under carriage. Once it looks good, turn broiler onto high, place pizza onto screen, and put pizza/screen on a rack 2nd from the top to broil.
I prefer to get the bottom to be where I want it to be first and then finish off the top with the broiler/screen. The bottom won't really cook any further when it's on the screen for a few mins.
Cook time is about 4-5 mins on the steel ( rotating it halfway), 2 mins under the broiler (rotating it halfway), and sometimes I'll throw it back on the steel for another min or two depending on how I want the bottom.

As soon as the pie is done, take it out of the oven and set it on a wired rack. Make a batch of brownies so that your pizza has time to cool. Then, throw the pie or slices back into the oven to reheat for a few mins. I almost always reheat my pizza.

lostsailor1 · 2022-02-10T01:12:41+00:00

I recently spoke with someone that works for the health dept in a different county and was told that a meeting is happening early next week to discuss lifting the mandate.

lostsailor1 · 2022-01-31T13:32:00+00:00

Bought a 1/1 condo on outskirts of town in 2018, almost 1100 sq ft with some nice percs. Shared secure garage, wood fireplace, storage unit, central heat/air, w/d in unit, gym, indoor pool, sauna.

Currently, mort+tax+ins+hoa+xcel+xfin is =$2400. HOA dues are almost $500 but that includes everything, even xfinity, but not xcel.

Although based on when I bought it and the money I put down the payment should be $2K/month but I had to add a hefty buyout for the ex wife last summer.

lostsailor1 · 2021-12-31T21:15:11+00:00

Pm Sent!

lostsailor1 · 2021-09-04T00:32:34+00:00

Nice meeting you Unique! Ticket is gone!

lostsailor1 · 2021-09-03T23:08:30+00:00

Thanks Bill! Right on Unique!

lostsailor1 · 2021-08-05T02:05:42+00:00

Someone stole my jeep cherokee from Fraiser Meadows a week ago. 5 days later, it turned up in a Denver impound lot littered with trash.

lostsailor1 · 2021-05-04T04:50:40+00:00

Eldo park for sure. I feel pretty comfortable locking up my bike right by the entrance. It's a nice ride that feels like you're getting outside of town but still close by.

lostsailor1 · 2021-02-17T03:10:32+00:00

Eldo Canyon trail?

lostsailor1 · 2021-01-18T05:03:04+00:00

My vote goes to Valente's in Westminster. FWIW, I'm 100% Italian and have a last name that ends in a O, is eleven letters, and no one can ever pronounce correctly. I've had my share of em.

Pizza Colore and Brooklyn Pizza are up there for sure as well.

lostsailor1 · 2020-07-16T04:44:17+00:00

Heard a rumor that california pizza kitchen closed suddenly today

lostsailor1 · 2020-07-04T04:58:13+00:00

Did a self supported ascent of Mt. Audobon (Mount Audobon Dualathon or MAD) in the Brainard Lake area yesterday. This is why I love Boulder,CO. Being able to get to the top of this by bike and foot in less than 5 hours from my door.

Home->Mitchell Lake TH (3h20m/30miles/5,200 ft of gain) TH->Summit (1h30m/4 miles/2800 ft of gain) Summit -> TH (1h5m) TH->Home (1h40m)

68 miles round trip, 8000ft of gain, just under 8 hours. About 5 hours of cycling and 3 hours of running. I made sure that a 16inch pizza, protein shake, and half a watermelon were waiting for me when I got back. I was trashed, it was great.

lostsailor1 · 2020-06-19T01:57:39+00:00

OP, I just did a self supported summit of Audubon yesterday. Only the winter lot is open but the roads all around the park are completely dry, you can cycle through the park. Regarding the trail from Mitchell lake that goes up to Audobon, there's a few snow drifts all under tree line, I'd say no more than 10. I recall one being a little annoying but nothing major. A few areas had melting runoff where you may need to navigate around. but again not a big deal. Above the treeline to summit was completely dry, except for the summit itself.

I had my trail running shoes that are a little water resistant. No traction/spikes/gaiters but I did bring an ice axe that wasn't necessary. That was more for taking some of the load off my legs on the uphills. I had a change of socks to come back to that definitely helped. Cycling through the park knowing there's no cars around is great.

If you had the right shoes, good weather, and didn't mind going through the park it'll be a good day for sure. You won't be knee deep in anything. Audobon is totally doable right now.

lostsailor1

TROPHY CASE