#SORRY I JUST!!! FEEL FEELINGS!!!!!

[beesinspades]

I love trigun so much.....i love vash so much.....it just feels so special. it's literally become my muse I've never drawn this much in my entire life I'm just so enamored with it and vash and aaahhh. a few weeks ago a friend told me that it's like vash was made in a lab specifically for me and I mean. yeah. I love him I love him so so much he's literally my dream fictional character it's like I won the fictional character jackpot. he's so so special to me nightow I owe you my life

[robyn-i-guess]

liking someone platonically is so embarrassing like. yeah i admire you. yeah i think about you all the time. yeah i look forward to every time i see you even if it's only for a minute. yeah it's all platonic and yeah i couldn't explain this because it'd sound romantic. fucking hell

[pouletpourri]

"You just have to look closely."

[soranker]

laios985

[edgebug]

the thing that sucks most about Joanne Rowling being a terf is that she is actively hurting real life trans people every day.

the second worst thing about joanne being a terf is that the Harry Potter intellectual property is So Much Larger than her. look at the credits for just one of the harry potter movies. every single one of those people put YEARS of time and effort and dare i say love into those films. think of all the people involved in theme park design and operation who put together the wizarding world park lands and detailed them so lovingly and fully

and yet even though the intellectual property of harry potter is so much larger than joanne, she's poisoned the whole well

i feel so. so immensely sorry for every person involved in the harry potter ip who isn't jkr. doubly sorry for every trans person involved. it's fucking sad

[hinamie]

to moving forward

[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.

[urmumhaha]

I wish butch n femme balls existed. Not to b a fucking sap n a massive dyke but wow. Ugh even. Just wanna wear a gown n stilettos n have my honey greet me w a bouquet before we leave n we wear matching or complimentary jewelry n spend hours on my hair and makeup to impress. N then when we get there my honey will spin me around the room for a brief dance before grabbing something to drink, wine for me n whiskey for her, as we chat w other dykes n celebrate butchfemmeness. Or whatever

[mist-the-wannabe-linguist]

Dunno how to put it properly into words but lately I find myself thinking more about that particular innocence of fairy tales, for lack of better word. Where a traveller in the middle of a field comes across an old woman with a scythe who is very clearly Death, but he treats her as any other auntie from the village. Or meeting a strange green-skinned man by the lake and sharing your loaf of bread with him when he asks because even though he's clearly not human, your mother's last words before you left home were to be kind to everyone. Where the old man in the forest rewards you for your help with nothing but a dove feather, and when you accept even such a seemingly useless reward with gratitude, on your way home you learn that it's turned to solid gold. Where supernatural beings never harm a person directly and every action against humans is a test of character, and every supernatural punishment is the result of a person bringing on their own demise through their own actions they could have avoided had they changed their ways. Where the hero wins for no other reason than that they were a good person. I don't have the braincells to describe this better right now but I wish modern fairy tales did this more instead of trying to be fantasy action movies.

[letmetellyouaboutmyfeels]

I am incredibly serious right now when I beg you all, please, and if you have Twitter or Tiktok or whatever to please spread the word: click on an author's profile on Ao3.

You want to know if an author has written more? Want to know if they're still writing? Want to see more from them? Want to know if they've written a trope or kink or sex scenario you enjoy?

Click on their name. And look at their profile.

I cannot tell you how many times in the last six months someone has read a new or newer fic of mine and said they (a new reader who has read nothing else I've done) "can't wait to see what you do next!" I've written 50+ fics and over a million words already.

"I don't know if you're still writing..." click on my profile. I am. I literally wrote a 128k+ fic for that ship last month.

"Would you ever do X?" "Please do Y!" I already did. Click on my name and look at my works.

Archive of our Own is a library. It's an archive. Not social media. It is your responsibility to fight back against the laziness that corporate algorithms have trained into you.

Click my author name. Just click it. Just click it.

Before you demand more, or ask if a writer will do XYZ, or wonder if the author still writing, or anything - click on their profile. Click on the author's profile.

I'm not trying to be mean or condescending or anything like that. I'm just exhausted. It's disheartening and frustrating to repeat myself ad nauseam, because someone couldn't take thirty seconds to do the tiniest bit of work to see if I've written lately, if I've written more for their ship, or scan my works to see if I've written what they're asking for. Please. Please. I'm begging.

Click the author's name, and explore before you ask.

[honeypleasejustkillme]

i thought i was at my lowest but holy shit it gets lower

[anxiouslittlecarrot]

I want everybody who’s calling Ken a Trophy Husband to know that he’s actually a Trophy Boyfriend, because when Ruth Handler invented Ken in the 1960s, she was adamant that he would never marry her and instead be her “handsome steady”, so that Barbie remained a figure of independence for the little girls and was never put in the position of housewife.

Her house is hers. She bought it and furnished it with money she made in her own job. In STEM, in politics, in healthcare, in fashion, in academy, in customer service. Her credit card is in her name (women in the US couldn’t have their own regardless of marital status until 1974). And it’s all pink and fashionable because femininity and badassness aren’t mutually exclusive. No matter who you are, you can be anything.

That’s why Barbie’s slogan is “you can be anything”. Teaching these ideals to little girls is why Barbie was created. Empowering women and empowering femininity is the original meaning of the Barbie doll. It’s not that you have to be all this to be a woman, but if you are all or some of this, you too are awesome.

And somehow pop culture deliberately changed that narrative. Sexualised, bimbofied, and villainised her, when she actually isn’t responsible for the impossible beauty standards — people are, she’s just a stylised, not-to-scale toy like most others.

Men are frothing because he’s just Ken and I guess they were expecting her to be just Barbie, but that’s exactly what Ken is. Canonically. A badass woman’s himbo boyfriend.

This movie has the potential to radically change the way we collectively see Barbie into what Ruth Handler originally intended, I’m so very excited

[anbaisai]

how it felt to wake up today

[pencilmint]

Sunset in Shinjuku

[sylvaridreams]

Rips off my shirt to reveal I'm wearing another shirt that days I ❤️ CHARACTERS THAT SUCK

[spoopdeedoop]

WYD WHEN MY GANG PULL UP !!!