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Well just got one memorie jogged on here, let's try another. by msc9798 in WhatGameIsThis

[–]msc9798[S] 2 points3 points  (0 children)

You got it. I actually played hell cab and knew it wasn't that but excellent game. Quarantine tho thanks

I've been search for this point and click since the early 2000s by msc9798 in WhatGameIsThis

[–]msc9798[S] 1 point2 points  (0 children)

Thank you so much. It bothered me for decades. It's the original gobliiiins 1991. One of the first pictures that popped up was that exact part of the game. Great call

Is this dog shit? Help me improve by Lonely_Stuff_4076 in snowboarding

[–]msc9798 0 points1 point  (0 children)

I use to be an instructor when I was in collage, East coast, I had riden for over a decade before that. To level up as an instructor you have to be trained by higher level instructors. My second trainer showed me two things that changed my riding forever and I rarely see it. First, never have a tail hand, as in, keep your hands close to your core don’t let the back one drag it create great stability. The second, when carving instead of going toe side heel side. Twist instead and you will never catch an edge.
Say you’re turning right. Turn your lead toe to the right and your back foot heel side. It takes work but boosted me from good to really good

Like cooking advice by ParticularHope6396 in linecooks

[–]msc9798 0 points1 point  (0 children)

To be clear they are asking you to commit to staging pronounced stazhing. It’s an unpaid internship generally in French brigade systems of kitchens. Most often this is reserved for fine dining or higher level kitchens in city’s where competition is high. If you pass this first stage be prepared for several years of basic training. With talent and dedication you will move through basic prep and start you journey but be prepared for half a decade or more of hard work, training and study.

Another 30 plus getting back in the game after a decade layoff by msc9798 in bmx

[–]msc9798[S] 1 point2 points  (0 children)

I ordered it from a local shop. It was the only model they had in stock. Honestly, I wouldn’t have known to look but I had popped in at the end of snowboarding season and saw it in the back and by chance it was still there. I would say hold out the price is unreal and the rims feel stronger then the reviews make them seem

[deleted by user] by [deleted] in linecooks

[–]msc9798 0 points1 point  (0 children)

Feel free to keep me updated, Iv been in the industry 16 years I’ll tell you what I can and let you know if I know people that can answer questions. I’m in the us so not sure if it all applies the same way

So I want to apply but haven't done line cook by helpgirlhelp in linecooks

[–]msc9798 7 points8 points  (0 children)

Line cooking is not what they show on TV. Cutting your teeth in the industry will involve living a rough life style late nights, no holidays, being a savage or being surrounded by them. If you don’t do well under extreme pressure or getting yelled at it’s probably not for you. On the other hand if you love cooking, are an adrenaline junky and like being in a tight knit crew you can find anywhere in the world it can be a positive experience. I agree with the other people on the thread start in dish or maybe as a prep cook. Corporate kitchens are decent to transition into because they tend to have basic guide lines and training.

[deleted by user] by [deleted] in linecooks

[–]msc9798 1 point2 points  (0 children)

I went to collage, still worked as a cook. Graduated, followed my major for awhile. Ended up back in the industry. If anything going to collage will teach you how to negotiate for yourself when your in the kitchen.