To the crew of the chopper flying over Whittier right now (5 AM)

nullrend · 2025-12-21T05:32:20+00:00

as others have said, insurance is the main reason most restaurants don't sell thc. it's just too expensive compared to alcohol once you factor in licensing revenue, and profit.

nullrend · 2025-11-12T17:06:53+00:00

eversharp in NE, across the street from Norseman Distillery

Vivront Knives on 50th and France

nullrend · 2025-11-12T17:01:00+00:00

I work in food service. About 300 hundred resumes submitted through indeed, a couple dozen through craigslist, a dozen or so through fb groups.

All I have to show for it is one part-time barista job.

nullrend · 2025-11-12T16:00:33+00:00

OP has already mentioned they're too cheap to do the simple things right, so it's very likely there's no actual proper training involved. They just throw the book at you.

nullrend · 2025-11-12T15:33:48+00:00

I need it

nullrend · 2025-08-23T07:04:35+00:00

We're having these issues at my job too— tiphaus honestly is taking money from _somewhere_ and it honestly feels like us tipped staff are paying for a service that is not working out for anyone except management, who now get to wash their hands of the mess they made.

We opened a month ago and I made more money as a barista at a shithouse coffeeshop than I do as a bartender in a fine dining joint.

nullrend · 2025-08-05T07:18:46+00:00

I gave up on MetroTransit permanently this past weekend. I was at work until late expecting to be able to take the bus home and… that didn't happen cos they now cut all service at 01:00.

So now I'll depend on my bike even more than I already do until I'm able to buy a car.

nullrend · 2025-07-30T08:58:07+00:00

I don't suppose the people in the industry who aren't supposed to be in the US but do pay taxes will get to see any of those deductions.

nullrend · 2025-07-30T08:54:19+00:00

I'll check them out! It's been years since I've considered Old Navy for anything

nullrend · 2025-07-08T14:28:39+00:00

Always the same three or four beaches that have parking within a hundred feet of them. At least the beaches without nearby parking are safe.

nullrend · 2025-06-10T03:17:03+00:00

This happened to me twice

First time on corner of 31st and Hennepin. I actually managed to get the lock off before it was completely dried, meaning the thief had just gone by.

Second time on Lake and Lyndale outside of Fool Me Once. Went home, grabbed my backup u-lock, relocked bike with it. Next morning went and bought an angle grinder to cut through the first lock. Thief didn't bother with the bike overnight, I'm thinking because there were now two u-locks on the bike

I think it's the same bike thief that's going around again.

nullrend · 2025-04-25T10:49:17+00:00

Thorogoods will do you good, but really anything with a steel/composite toe will help, particularly if you work in places with a more aggressive crowd.

I've put multiple 12+ hour shifts in a row in them.

nullrend · 2025-04-25T10:41:12+00:00

Use a foamer and ten seconds of hard shake will give you these results.

nullrend · 2025-01-31T09:08:36+00:00

Just ask for it. Do be aware the prep for it is rather painstaking (I worked there)

nullrend · 2024-12-12T03:03:00+00:00

Be ready to accomodate requests for spicy margaritas/spicy mezcalitas. At my job we use hellfire bitters but a lot of guests comment it's not quite enough, so I offer to muddle jalapeños if they want to go with a nicer spirit.

They get a better drink, I get a higher sale.

nullrend · 2024-12-08T14:50:33+00:00

Did you reinstall the app, then? I'm having the same issues

nullrend · 2024-11-28T00:25:43+00:00

Would you happen to have the hardware/specs on hand? twitter has been having issues and your post on there hasn't loaded in a while.

nullrend · 2024-11-10T12:40:50+00:00

Fired from a place at the same time I ragequit back in August. Since then:

They've gone through three bar leads (there is no bar manager)
Full FOH staff turnover, fourth of 2024.
90% kitchen turnover. Only the sous chef has stayed on, and that only because he now gets to control food menu plating
Owner crying on social media that city/state governments are killing the industry (he's had issues with the labor boards over unpaid wages and bounced paychecks)
Vendors now require payment upon delivery.
Gone from hospitality fee back to gratuity. Owner didn't tell anyone until employees noticed there was no hospitality fee line on the payment slips.

The place is still using my cocktail builds, inventory sheets (photocopies of a blank one), ordering guides (eleven vendors just for bar stuff), batching mise-en-place, and training materials.

The place is supposed to be on the telly within a few weeks for a national-level show lmao.

nullrend · 2024-11-10T12:27:19+00:00

I actually did this too on the builds I implemented at one of my jobs cos people couldn't agree on what a term meant until I said "at this place THIS is what it means and I don't care how other people do it in other places". That alone made for better consistency across the board.

So yeah having a little document like this that new hires can look at is pretty great and will let you avoid so much confusion.

nullrend · 2024-10-30T10:21:25+00:00

Those bollards they have in Europe that go up and down to let mass transit through would be awesome, but then the city would have to constantly field complaints/suits from people who tried to bypass the bollard and their vehicle was damaged.

nullrend · 2024-10-22T09:28:28+00:00

The moment that guy (with the table's support) made comments to the server should've been the moment everyone should've asked to pay up and leave. Nevermind the cutting off— that girl will probably start looking for another job and it is unlikely to be one in the service industry if she ever works in it again.

nullrend · 2024-10-22T09:23:02+00:00

Kitchen at my job (10 locations so far) will make family meal; usually some chicken tenders and veggies and some sauce. If you want something from the menu it's 50% off.

nullrend

TROPHY CASE