#AND THE DO OVER

[mayhemchicken-artblog]

in the hour or so it took me to draw this op turned reblogs off

EDIT: reblogs are STAYING OFF. op was right and correct and i have never regretted making a post as much as this one. if you want to reblog my art you can reblog something else from my blog. or commission me, lord knows i deserve financial compensation for the nightmare this post has put me through

[christadeguchi]

make men slutty again.

HEAT STROKE | GQ CHINA Photographer: Wintam; Editor & Image: Shawn Gao Ding; Makeup: Lucas; Hair: Tao Liu; Art: Grade 2 & Lei Min; Art Assistant: Jiang Mi; Models: Kim; Ye Hao, Yu Hang, Ho Jun; Fashion Assistant: Yiyi, Coco; Photography Assistant: Li Zhenxi; Song Luanyi

bonus as rightfully added by @polyabathtub:

[mangozic]

my dead goth son and his friendly neighborhood personified concept of insanity

[druid-for-hire]

[image id: a four-page comic. it is titled "immortality” after the poem by clare harner (more popularly known as “do not stand at my grave and weep”). the first page shows paleontologists digging up fossils at a dig. it reads, “do not stand at my grave and weep. i am not there. i do not sleep.” page two features several prehistoric creatures living in the wild. not featured but notable, each have modern descendants: horses, cetaceans, horsetail plants, and crocodilians. it reads, “i am a thousand winds that blow. i am the diamond glints on snow. i am the sunlight on ripened grain. i am the gentle autumn rain.” the third page shows archaeopteryx in the treetops and the skies, then a modern museum-goer reading the placard on a fossil display. it reads, “when you awaken in the morning’s hush, i am the swift uplifting rush, of quiet birds in circled flight. i am the soft stars that shine at night. do not stand at my grave and cry.” the fourth page shows a chicken in a field. it reads, “i am not there. i did not die” / end id]

a comic i made in about 15 hours for my school’s comic anthology. the theme was “evolution”

[shesmore-shoebill]

"I had choice paralysis :(" is a KILLER line.

He's such a comedic powerhouse, I'm glad more people are getting exposed to him :'D

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[thatrandomblogsays]

Annabeth: I, a child, had to earn Thalia’s love, that’s how the world works! I have to earn my moms love. Love is transactional, you gotta be worthy of it first silly :)

Percy, listening to this on the train

[clumxy]

PINES. PINES. PINES. PINES.

[Image description: art of Mabel and Dipper from Gravity Falls. They're grinning, and they each have one eye glowing yellow. They have their arms around each other, and they make a triangle symbol together with their fingers.

[daisywords]

One of my biggest nitpicks in fiction concerns the feeding of babies. Mothers dying during/shortly after childbirth or the baby being separated form the mother shortly after birth is pretty common in fiction. It is/was also common enough in real life, which is why I think a lot of writers/readers don't think too hard about this. however. Historically, the only reason the vast majority of babies survived being separated from their mother was because there was at least one other woman around to breastfeed them. Before modern formula, yes, people did use other substitutes, but they were rarely, if ever, nutritionally sufficient.

Newborns can't eat adult food. They can't really survive on animal milk. If your story takes place in a world before/without formula, a baby separated from its mother is going to either be nursed by someone else, or starve.

It doesn't have to be a huge plot point, but idk at least don't explicitly describe the situation as excluding the possibility of a wetnurse. "The father or the great grandmother or the neighbor man or the older sibling took and raised the baby completely alone in a cave for a year." Nope. That baby is dead I'm sorry. "The baby was kidnapped shortly after birth by a wizard and hidden away in a secret tower" um quick question was the wizard lactating? "The mother refused to see or touch her child after birth so the baby was left to the care of the ailing grandfather" the grandfather who made the necessary arrangements with women in the neighborhood, right? right? OR THAT GREAT OFFENDER "A newborn baby was left on the doorstep and they brought it in and took care of it no issues" What Are You Going to Feed That Baby. Hello?

Like. It's not impossible, but arrangements are going to have to be made. There are some logistics.

[hansoeii]

guess who finally finished the main part of their final and can now draw poolverine without feeling guilty?? It is I!!!

[ghcstcd]

Sockeye salmon, if he was just a little buddy

[pigswithwings]

above all else a trans woman is a person. above all else a trans women is a woman who goes to the same grocery store as you and buys fruits in the same grocery cart as you and goes home and eats her dinner the same as you. above all else a trans woman is a woman who dresses like you do and talks the same way you do. above all else a trans woman is a woman who wants to be cared about the same way you want to be cared about and a trans woman is a woman who makes friends the same way you make friends. above all else you should care about trans women because they are people. treat her as such.

[jakeperalta]

I'm curious. what job would you do if money was no object (you just automatically had an income you could live comfortably on)? including work like volunteering, studying etc. please share in the tags :)

[chase-prairie]

Loving reminder from your land history auntie:

North American golf courses have had 50-100 years of arsenic and mercury based fungicide and herbicides applied to their soils.

Do not eat anything that has been grown on a golf course or downstream from a golf course. I know it sounds cool and radical, but you are too valuable to poison yourself with heavy metals.

Protect each other, turn your local golf course into a pollinator garden, not a sex forest or community garden.

[pien-art]

make what you love, do what you love :) filet crochet 50 x 37 cm prints available here dyke version here

[batcavescolony]

*Talia visiting Damian*

Talia: Damian, how are you? *glares at Dick*

Damian: I am doing well mother

Dick: *from behind him* *mouthing: why the fuck are you here?*

Talia: oh that's great! I see you have a new pet? *Mouthing back: to see MY son*

Damian: this is Haley, Grayson's dog, she's staying with me while he goes on a mission.

Dick: *flipping Talia off where Damian can't see* yep, he's so good with animals

Talia: I'm aware *throws a knife at him*

Dick: *throws it back*