#a lot of people do!

[canonkiller]

I just think everyone should take a moment to consider the question "what is your visual shorthand for cruelty?" and then follow it up with a critical "and who taught you that?"

specific examples include but are not limited to

why is an evil timeline character design disabled? (why do the heroes go through equally punishing battles and never lose an arm, a leg, an eye?)

why are the futuristic scifi terrorists uniformly darker skinned? (why are the heroes so much lighter?)

why is the greedy boss fat? (why are the heroes skinny?)

why is the criminal mastermind heavily scarred? (why is the brooding, traumatized hero unscathed?)

why is the predatory creep a bearded person in a dress and makeup? (why are none of the heroes trans women?)

who taught you that this is how things are?

how long do you plan on repeating it?

[butchfalin]

the funniest meltdown ive ever had was in college when i got so overstimulated that i could Not speak, including over text. one of my friends was trying to talk me through it but i was solely using emojis because they were easier than trying to come up with words so he started using primarily emojis as well just to make things feel balanced. this was not the Most effective strategy... until. he tried to ask me "you okay?" but the way he chose to do that was by sending "👉🏼👌🏼❓" and i was so shocked by suddenly being asked if i was dtf that i was like WHAT???? WHAT DID YOU JUST SAY TO ME?????????? and thus was verbal again

[agnesandhilda]

if female top nudity weren't viewed as inherently sexually explicit. oh brother. I would be letting those puppies hang like you wouldn't believe

[yeepof]

Local PHD student at wizard school HARRASSED!! FOR SHAME!!

[max1461]

Disgust has absolutely no ethical weight. If you are basing your ethical positions on the emotion of disgust you should stop, it is entirely unjustified and leads to a huge amount of harm.

[lazylittledragon]

some domestic shadowlachs <33

[visenyaism]

seven years ago in the name of tolerating free speech from all political perspectives my nasty ass evil university let an army of tiki torch wielding nazis shouting jews will not replace us march through grounds threatening the lives of students and community members with zero police presence. and today they retroactively changed campus policy around tents so they could send in the cops to bust up the gaza memorial vigil. genuinely fucking stomach turning

[scurvyboy]

au where fiddleford decided to start forgiving and stop forgetting way earlier in his life and is just a cool guy that is bad at hiding the fact that he knows things

[emberfaye]

You know what?

I love you, fics that take months to update. I click on the newest chapter and have no memory of this place and get to go back some chapters and rediscover how much i love everything about this story.

I love you, fics that take years to update. I think of you fondly, and know your names, go search for you and see an update from this year and scream, diving in uncaring of any missed details (i will finish the update and read you in reverse because this is a treat you have bestowed)

I love you, fics that probably will never update again. Thank you for being a roman empire for my mind, thank you for teaching me about the ephemeral fandom experience, for inspiring a thousand million what if-s, for being a comfort read and a nostalgia read and a reread.

I love you fic writers, who jump into projects and stories with enthusiasm. I love you when you succeed in pumping out those chapters and that love doesn't go away when you stop.

I love you fic writers who post and then get in your own head and never feel confident enough to update, whether it's at all or whether it's just that one story.

I love you fic writers, who have a fandom or media hurt you to the point of abandoning or having a hard time with their WIPs.

I love you fic writers, who lose interest or have life changes or illness or bad memory. Thank you for being part of the fandom, a core part of the fandom. Thank you for the time spent in the fandom.

I love you, fic writers who try out something new and then stop. You're so valid.

I love you, WIP fics that may or may not ever get finished. Thank you for brightening my day in the way only you could have.

[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.

[khytal]

I dreamed that I was playing mariokart and there was a track that took 3 days to complete and when I somehow managed to get 1st place a popup came onscreen that had a pic of koopa troopa and text that read “congratulations!! you’re gonna have so much sex” and I started laughing so hard I woke up

[wolfythewitch]

i have so much rage in me one day i think i will explode. i dont think i know how to forgive as much as i know how to forget

[ink-the-artist]

Love the contrast between the Americans’ “Apollo” and the Soviets’ “Sputnik.” You got the Americans naming their rocket after a Greek god trying to communicate the grandness and importance of this rocket. And you got the Soviets naming their rocket “fellow traveler.” Like a friend you go on an  adventure with together. This rocket is our little friend lol 

[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.

[thepixelatedcactus]

flying the original character artist flag with pride