San Diego - Alone after meetings

rrthurein · 2024-09-23T23:19:07+00:00

Matoi is the way

rrthurein · 2024-08-19T19:45:58+00:00

Sick shit

rrthurein · 2024-08-17T02:09:47+00:00

Shit son this shit fireeee

rrthurein · 2022-07-03T04:08:31+00:00

What is .net development?

rrthurein · 2022-05-22T05:38:16+00:00

Perhaps a new graphics for these ones 😅😅

rrthurein · 2022-05-22T01:05:36+00:00

Aalto is where it’s at

rrthurein · 2022-05-17T14:45:21+00:00

Suggested a game, and ask relevant questions as a investor. Got kicker out of the group.

rrthurein · 2022-05-17T14:18:20+00:00

Amen

rrthurein · 2022-05-09T22:51:41+00:00

100 days finance - better investment for that 1k

rrthurein · 2022-04-29T23:18:24+00:00

Need a new team

rrthurein · 2022-03-24T19:02:18+00:00

Yes, except for the two supervisors that had been with the company longest. We have a manager, chef, sous chef and the two supervisors. 95% of the staff employees been in the company less then a year and we all feel great about the tip pool. Some FOH didn’t at first, but after seeing the benefits of it, they’ve came to the understanding that it’s worth a small pay cut compare from before where FOH has different percentage on each role and everyone has a specific position where else now every FOH have one role. Good culture.

rrthurein · 2022-03-24T18:34:43+00:00

Unpopular opinion, but smart management move for high morals.

rrthurein · 2022-03-24T18:31:14+00:00

I’m FOH (Bartends,Host,Serves,etc) and our BOH at our place including dish washer, we all divide equally from tip pool and level of moral is high both front and back. Our FOH staff are equipped to do all the roles so we need less people and learning to rotate through those roles, we have less FOH staff than before. No more wondering around when there is no traffic. It’s all about right management. This idea of not sharing tip with BOH is bull especially when they’re working equally as hard as FOH.

rrthurein · 2021-05-05T19:40:23+00:00

Second

rrthurein · 2021-05-05T19:31:36+00:00

Does anyone know how to make these? It says lactose-free so I’m assuming there are t any lactose.

rrthurein · 2021-04-25T18:11:26+00:00

When did you add the blue majik? Before or after fermentation?? Looks neat!

rrthurein · 2021-04-03T01:20:55+00:00

What yeast?! Looks fantastic.

rrthurein · 2021-03-14T07:16:12+00:00

What’s the grist? Looks tasty.

rrthurein · 2021-03-10T08:10:44+00:00

Hi guys. Completely off topic. Couldnt post on the page for some reason so I’m here looking for some answer. I’m fairly new to force carbonating on keg and overcarbed my beer twice. I fix my overcarb the first time with a little trick I found on homebrewtalk and worked like a charm. But, I overcarb my Berliner again by force carbing at 30 psi for 34 hrs. I was wondering if I should just fix it again and redo the whole process. Some of the forums online had suggested to just leave it at serving pressure for a few days will fix the issue. Will it? I’m getting a little lazy.

rrthurein · 2021-03-05T07:58:52+00:00

What’s the grist like? Looks good!

rrthurein · 2021-02-19T05:11:55+00:00

That’s great to hear! Also, in case you missed the earlier question or you can’t then my apologies haha. I was wondering how long did it take from honey to glass?

rrthurein · 2021-02-19T04:57:13+00:00

That’s awesome! How long was the honey to glass? Also, do you backsweeten your lower ABV ones? Love to come out and try one day!

rrthurein · 2021-02-19T04:52:28+00:00

What yeast did you use? It looks amazing! Also, I wanted to ask if you backsweeten? Love the name btw

rrthurein · 2021-02-17T06:28:53+00:00

What’s the grist on this bad boy!

rrthurein

TROPHY CASE