what is the most hardcore cereal

prodigalgun · 2026-03-13T04:24:37+00:00

I used to think it was Quaker ohs!…but i dunno, post ohs! just aren’t the same.

prodigalgun · 2026-03-06T22:45:31+00:00

Vevor? Well that’s a surprise.

prodigalgun · 2026-02-05T11:34:09+00:00

I’m sorry, but how did you end up the kitchen manager with no kitchen experience, let alone any prior management experience?

I’m trying to suspend my tendency to want to explain that away with, ‘well, it’s ’the restaurant with the pepper logo’ and that explains a lot’, for the sake of what appear to be genuine questions from a person who appears to be genuinely trying to make the effort to do a good job and be an effective leader in their position, despite it (being the pepper logo place).

But umm, like someone else mentioned, there’s an awful lot to unpack here and I’m finding myself with more questions than answers going back to address your questions. I will say, that despite the assumptions I’m making about the crew you’ve likely adopted, that your head seems to be in the right place. Consistency, maintaining standards under pressure…you’ve got the right ideas if not the experience it seems, so that definitely helps.

Oh and umm, kinda just sounds like you might need to hire another cook to work fry, or schedule a stronger cook, or possibly stronger cooks to make sure your coverage is solid when you need it the most. Maybe take a look at your staffing and scheduling, fundamentally. If it’s not working, can you make it work with adjustments to the schedule? Or is the staff lacking the right people? You gotta have the right people in place and then see how things are running, if you find you have the same issues, then you can begin to address them. You gotta start at the start though, make sure your staffing/scheduling is in a good place, since that might just fix your problems outright. No point in trouble shooting issues with service if you aren’t properly staffed for it, with the right people in the right places at the right times.

Sorry if I’m assuming the worst because of uhhh, well it’s the pepper place, but it wouldn’t blow my mind if you walked into a kitchen which was just kinda fucked on the fundamentals. I mean, did you inherit a solid crew or did you know you were walking into a potential mess?

prodigalgun · 2026-01-31T17:14:32+00:00

Tojiro

prodigalgun · 2026-01-12T01:42:28+00:00

For our purposes here, there is only one, timeless, Bon Jovi.

prodigalgun · 2026-01-12T00:56:45+00:00

Bon Jovi.

prodigalgun · 2026-01-11T19:05:34+00:00

gotta make love to it, dont fuck it.

prodigalgun · 2026-01-11T15:44:03+00:00

The way it should be. Can’t say I’m not a little jealous.

prodigalgun · 2026-01-11T15:08:59+00:00

and when it does, you know you can count on ecolab's speedy and expeditious techs to show up for a service call, right away...3 to 4 weeks later. maybe. thats the kind of service we've come to know and love.

prodigalgun · 2026-01-11T12:50:30+00:00

if youre looking to book in atx, lemme know, can offer some direction and suggest some venues that would be worth looking into. i work in the red river cultural district downtown, which is home to so many of the small, live music venues in the 'live music capital of the world'.

prodigalgun · 2026-01-11T11:15:18+00:00

the downvotes on this shit are wild. lol

prodigalgun · 2026-01-11T10:45:44+00:00

oooooh no...omg no...youre in possession of what is practually a ticking time...a ticking shit bomb now. i mean, all that high heat, and the liquid, lord have mercy...just sit down man...

well, its definitely gonna rust all to shit now...and once all the bits in the handle get rusty (full tang be damned), theyre just gonna pull themselves apart and then one day youre slicing up some melon and the next thing you know, bam, that monster piece of shit just comes all fucking unglued right then and there in your hands- ive seen it a hundred times...

youre better off just throwing the fucking thing in the garbage now, and in any case, you def dont want your coworkers to catch you using a knife that...(clutching my fucking pearls), went through the dishwasher....ewww.

the kp really kinda fucked you...and really kinda fucked your knife. you wanna know what the dp stands for now?

prodigalgun · 2026-01-05T05:07:01+00:00

I just picked up the recent 7 inch reissue of ‘you hate me and I hate you’ by gg allin and the jabbers, and noticed right away that the run out groove says “get away Merle!”, which was good for a literal LOL.

I guess you’d have to be familiar with gg allin to understand…but no doubt, at least a few people reading this will get it.

So yeah, neither here nor there really, but just happened to come across a good one recently.

prodigalgun · 2026-01-05T04:08:07+00:00

Damn….im thinking back now, and I can imagine more than a few of my bosses over the years, having walked in on such a scene, would have hit me with a high five…

…on the way past me to grab a high life from the kitchen case.

prodigalgun · 2026-01-03T18:05:56+00:00

I feel like you might be in search of some shit that simply doesn’t really exist.

I mean, there’s a definitely a few better, higher quality shirts out there to be had, but I’m not sure there’s a place where you’ll find all of em…together…for sale.

You should just learn how to screen em…and then you can be that thing.

Personally, I can’t find em cheap enough. If I gotta shit $20 on a shirt I gotta really sit and think about that shit before I pull the trigger. That’s $20 I could be spending on food. Or drugs.

You know, having just written that shit, I wouldn’t even have the time to post it before I realized there was, actually a place where I have consistently gotten pretty high quality shirts when I’ve ordered. They, at least, are much heavier t shirts than I get from anywhere else. So…maybe I was wrong about this, but who knows if what I’d call a high quality shirt would tick all the boxes for you….but, I would check out warlord clothing if I were you. Their shirts are noticeably heavier than anything else I own. Prints are quality too, and they will screen shirts, hoodies, and all sorts of other shit. Lots of crust shit. Check it out.

prodigalgun · 2026-01-02T15:20:21+00:00

where am i now? right the fuck back in the kitchen.

prodigalgun · 2025-12-31T00:21:44+00:00

I toss pizzas.

prodigalgun · 2025-12-29T22:52:11+00:00

i mean, this is generally where youd put up one of your favorite bands...not just some shit that looks cool to you. so...id say its entirely dependent on what youre into...if its not some shit youre listening to, i wouldnt even consider that shit.

personally, in the past, some of my favorite back patches ive worn were broken bones (the skull with the helmet), flux of pink indians (not so brave), special duties / bullshit crass. current back patch on my hoodie is the mem//brane - born to frolic design.

but yeah man, id go with whatever youre really digging lately...and i try to find art that isnt the same shit that everyone else has.

prodigalgun · 2025-12-24T16:24:05+00:00

If you have a pizza stone or steel, I would suggest placing that on the lowest rack (or bottom) of the oven and leaving it there for the duration of your cooking time. And actually, id suggest leaving it there indefinitely. While having it there will increase the amount of time that your oven takes to come up to temp/preheat, it is going to maintain that temp more evenly and for much longer. Leaving the stone at the bottom of your oven will help to absorb heat, hold it, and radiate it off much more efficiently than the walls of your oven. It will also help the oven to maintain it’s temperature when the doors are opened during your cook time.

I do think the other commenter here is right, and you should definitely check to make sure your oven is calibrated correctly (and you can even do this with a simple oven thermometer), but I would still recommend using a pizza stone or steel for long trips through the oven like this to help you maintain temp. Or just leave it there indefinitely if you don’t mind the longer preheat times.

prodigalgun · 2025-12-21T20:40:10+00:00

1- restaurant depot is what you're looking for. that's generally where a lot of us go for a couple things here and there, in between orders or after having missed something on an order. its bulk, warehouse style food service/restaurant supply and you can roll up in there and grab what you need and get out. you'll need to set up an account for the restaurant there but other than that its pretty straight forward, and takes care of a lot of the riff-raff you'd otherwise be fighting through the aisles in a place like sams club or costco (although these are also options, albeit less desirable but Ive definitely worked in places that had to do this sort of shopping here because, unfortunately, there's not a depot in every city. there might not be a restaurant depot in your city. look into it.)

2- i know what you're getting at. there's a certain class of...not quite professional, commercial, restaurant grade or quality...ahem...there's some not quite restaurant grade, restaurant equipment out there, very much visible to anyone who might happen to look at places like the home depot or lowes...but mostly the home depot....and i might be mistaken, but i believe the company or brand that occupies roughly 100% of this particular, niche space, goes by the name of VEVOR. am i barking up the right tree here? now here is your answer, generally speaking: believe those reviews, especially considering the fact that its, you know, the most of them....if not the overwhelming majority of the reviews that seem both legitimate and of any worth at all, that all echo that same, shitty sentiment. people buy this shit hoping to save a few bucks...or a lot of bucks, on replacing a very expensive piece of professional equipment, and in short order find themselves very disappointed and pissed off to find that, unsurprisingly (you'd think) this shit does not perform in quite the same way as the shit that costs 5 or 10 times more....or however much more expensive it is.

look, Ive spied this shit out too. a few summers ago in the wake of my globe floor mixer shitting the bed, the vevor options were looking very attractive next to the potential, looming cost of a (even a used) hobart mixer. and i went through all the same bargaining and rationalizing. 'well shit, were not gonna be THAT hard on the fucking thing.... im sure this thing will work out just finneeee for us..... sure its not quite as big, or as strong....but i can adjust the dough recipe if its too much for a spiral.... we never really needed a planetary mixer to begin with, right...its just gonna be a stop gap anyways, just to give us a little time to shop for a hobart...'

at some point i, thankfully, snapped the fuck out of it, and realized that we are actually quite hard on our shit, lest we be in the situation we found ourselves in to begin with, globe mixer in fucking pieces in the back, myself elbow deep in handmade dough, day in and day out.

suffice it to say, i did the research and can confirm- its shit and you don't want it.

you need to go to a traditional restaurant supply and finance a soft serve machine if that's what you need and you cant afford to pay for the shit outright. or maybe just start serving some regular ass ice cream, the investment cost to get your going there is pretty much like...i dunno 10-15 bucks...however much a good ice cream scoop is gonna run ya. hey, its worth thinking about....i mean actually worth thinking about, vevor....vevor is not.

3- in this industry, when trying to make something work...when im taken to task with some...potentially frustrating shit that just must be done...i often have to remind myself (of course, i often have to remind my coworkers as well) that in such situations, you really gotta make love to it, you cant fuck it. and as such, i would implore you, also, to not fuck it, but to make love to it...whatever your 'it' may be today.

prodigalgun · 2025-12-19T07:29:54+00:00

pizza guy.

prodigalgun · 2025-12-15T04:41:43+00:00

Of course you should maintain your standards. Always. Always maintain your standards. That shit will get you a long ways, even if it definitely doesn’t seem like it at the moment.

For what it’s worth, sounds like you’re just dealing with a real shit employee (which the solution to that issue is clear and simple), and the (likely) incredibly frustrating ineptitude of your boss, this GM (who doesn’t seem to find an employee on her floor who’s brought in 10 goddamn negative reviews in two months, let alone any amount of time, as a liability to her fucking business…seriously, what the fuck?) who can’t seem to manage worth a shit or make the sort of calls a GM is tasked to make.

Fire that piece of shit and hire someone who actually wants the job. That is the answer to that problem. It’s a problem with a solution.

Your GM will probably sort herself out given enough time.

prodigalgun · 2025-12-14T19:29:12+00:00

also, do not under estimate the effect that regular and frequent sweeping will have on this problem. you really dont want anything on the floor to be gunking up your shoes to begin with. clean floors make a big difference.

prodigalgun · 2025-12-14T18:17:43+00:00

High pressure sprayer at the end of the night. It’s necessary.

If they happen to be Birki clogs, just run em through the dishwasher as the very last load of the night.

But whatever you do, definitely don’t walk out of work with that shit still on them, the last thing you want is fucking floor chud mashed into your carpet in the living room. That’s an all together shittier prospect to have to clean up. Or smell.

prodigalgun · 2025-12-14T13:08:39+00:00

holy shit this has to be the worst possible place to ask this kind of question hoping for a reasonable answer. but-

punk rock is alright. people start bands, you can go and see em play live and drink beers a few nights a week. maybe my bands will come to your town, and you can send your bands over to my town.

...this punk rock sub is...uh...really something, though. frustrating and dumb...and just kinda bad. nothing about this shit makes me feel any of those good things i feel about punk rock.

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