#all can get fast food after

[shadelorde]

okay so I saw someone say celiac disease isn’t a disability because ‘all you have to do is avoid gluten’ and I. I’m about to lose my shit.

are you not fucking aware of how much gluten is present in everyday life? Are you not aware how mild cross-contamination can KILL people with celiac? Are you not aware how some kids are raised EATING GLUTEN, IRREVERSIBLY destroying their immune system and the lining of their stomach because their parents didn’t know or didn’t bother to find out what was wrong?

You can help mitigate the effects of some disabilities by doing certain things, but that doesn’t make them NOT disabilities.

Celiac disease is an autoimmune disorder. It is not the same as a mild intolerance. It can and will destroy your stomach and intestines.

Jesus fucking Christ.

[suncaptor]

yeah this cannot go on i need to take something like my chest is exploding i can't calm down it's 7am i feel insane insane insaneeeee

[pointyfruit]

Just imagined a complex animated short about Bloodmoon huntin for ye good ol blood except it was in the perspective of one of the children that get hunted.

I almost made myself cry.

[thepandalion]

not to be annoying or anything but it's been 9 years since the release of indie game undertale

[sixofravens-reads]

on the drive to the park today I passed the library and thought "I haven't been reading as many library books as I hoped to this year, when I get home I should go through my For Later list and just choose 5 or so that look interesting!"

and uh

as usual my holds-requesting exceeds expectations.

[cinemacrypt]

Weeping sobbing shitting my dick WHY DID I MOVE IN WITH A FUCKING PROFESSIONAL THERAPIST

[e-m-p-error]

Which of your muses is the best at cooking?

Which of them is the worst at cooking?

Which of your muses is more likely to burn their food, whether or not they can cook?

Which of your muses is more likely to eat something even if it has fallen on a dirty floor?

Which of your muses is more likely to talk in their sleep?

Which of your muses sleeps the most?

Which of them is more likely to suffer from insomnia?

Which of your muses is more likely to have sleepwalking episodes? {{ Pick whichever muses. <3 }}

𝐓𝐄𝐋𝐋 𝐌𝐄 𝐖𝐇𝐈𝐂𝐇 𝐌𝐔𝐒𝐄 !

Which of your muses is the best at cooking?

Vick is really good at cooking! He makes cozy cooking Voxtube videos and it is a way that he relaxes!

Valentino is a surprisingly good cook but it takes a lot for him to cook for someone. He only sees cooking for someone as a sign of love and he will not do it for you if he does not love you dearly.

Velvette is a lover of all things food and enjoys cooking and making potions. She can heal you with her food or kill you with it depending on what she wants to do!

Bee is a fantastic cook and she prides herself on her food conjuring!

Which of them is the worst at cooking?

Ostello cannot cook very well at all. He could probably burn water and has made mistakes while trying to cook. Usually he orders food in.

Fizzarolli is an awful cook, he can burn cereal and nobody knows how he's done it.

Cash is a good cook if and only if you count preparing frozen meals and boxed dinners as cooking.

Which of your muses is more likely to burn their food, whether or not they can cook?

Fizzarolli, hands down. He can burn anything even if he doesn't cook. Don't let him get involved with food preparation.

Which of your muses is more likely to eat something even if it has fallen on a dirty floor?

Cash will eat anything even if iit's off the floor or in the dirt. Food is food.

Barbie is the same way, she learned from her daddy.

Mammon will scoop food off the floor to eat it if he likes it enouogh.

Which of your muses is more likely to talk in their sleep?

Valentino murmurs a lot in his sleep when he's dreaming. He doesn't speak very clearly, however.

Bee talks in her sleep but her words never make much sense.

Athan talks a lot in his sleep and is very forthcoming with information when sleepy.

Which of your muses sleeps the most?

Already answered here!

Which of them is more likely to suffer from insomnia?

Vick suffers from insomnia like nobody's business. It was a problem when he was alive, too, and is the reason why he died.

Which of your muses is more likely to have sleepwalking episodes?

Fizzarolli has them from time to time.

[trauma-trove]

I hate that I'm held at social gunpoint to never EVER be anything but picture perfect niceness while doctors and nurses bully me and treat me like shit. It drives me insane. I tried being transparent with my last nurse about how my dietary problems, thyroid probpems, and chronic pain treatment was really going to interfere with a procedure and that I wanted to schedule it AFTER my other appointments and procedures. She told me "well, I can't do anything about that. The doctor wants it done." I tore the instructions she gave me right in front of her. They were salvageable. I could tape them together. But she looked at me like I called her a fucking slur.

"Oh but think of the doctor/nurse/receptionist you're doing that to! Every time a patient loses it, more medical practitioners leave the field!"

I.

Don't.

Care.

You're DOING this TO ME. I have the right of being the victim here. If someone is pushed and forced and coerced and bullied and assaulted enough times, they have a right to treat their offenders like shit.

I'm fucking sick of it.

[starswallowingsea]

honestly wrt that last post about being 22. i was talking to one of my coworkers at the museum last week about how i wasnt sure i wanted to stay in the museum field anymore or if i wanted to enter right away because i enjoyed my job at a&w and was still guaranteed a job there if i wanted it when i came back and was making $14/hr and probably going to be slowly getting raises past that the longer i stayed (and probably getting more training on other things like food orders and scheduling) and honestly? i actually really like being in the restaurant industry. i've been in it in one form or another since i was 16 and its something that makes me feel good. as much as i complain about it i dont actually mind it that much and it makes me feel like i'm doing something important, even if thats just making fast food meals yknow.

[whoredmode]

Ship name: "Dexteros", "Antexter", "Antex", "Deros" orrrrr something else?

;)

hmmmm dexteros sounds like some sort of medication but is also the most…collective?🤔 shares both of their names the most equally i think. so i’ll go with that one.

[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.

[evadingreallife]

I feel like ive single handedly invented a new type of AITA mental crisis cause i (temporarily living alone and generally trying to mind what i eat bc of kinda-health reasons) just got super angry at my parents cause they just. keep. pushing food on me. And by that i mean for example that tonight they were having pizza and asked me if i wanted to go and take some too and i said no i dont but when we met mom gave me this whole package which i now see its appetizers+a couple of pizza slices, of which i had asked for NONE and they know fully well im trying not to eat fried/super oily foods cause SEVERE ACNE (and other stuff) and also if i have food i like in front of me i am totally unable to not eat it or not finish it. Its in MY DNA. I really cannot. AND I DIDNT WANT IT OR NEED IT. IM NOT STARVING. IM NOT EVEN WITHOUT FOOD HERE. I GOT GROCERIES FOR FUCKS SAKE. I AM JUST ON THE WRONG SIDE OF HEALTHY/OVERWEIGHT AND DAD HAS DIABETES I DO NOT WANT THIS FOR ME. WHY. DO. THEY. KEEP. PUSHING FOOD. ON ME.

Sincerely,

An exhausted daughter

Edit: the first person coming @ me saying "just accept your body something something" will get shot with extreme prejudice. This is so not about that it's not even funny

[xviruserrorx]

I don't understand why people get frustrated at things they knew were gonna happen because someone else is chronically I'll and it's happened multiple times before so it's not like it's new, like oh yeah sorry for existing like this

[pears-trinkets]

.

[sapsolais]

<3

[ineffabeatlemindpalace]

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