#all of this is just. a lot.

[tariah23]

White people are miserable, racist losers period. They’ve even been getting mad at Japanese people for correcting them about Yasuke as well.

[adriles]

they are Cancelling me for dealing with my grief as best i can . also for the vicious war Crimes

[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.

[stil-lindigo]

lead balloon (the tumblr post that saved me)

if this comic resonated with you, it would mean the world to me if you donated to this palestinian family's escape fund.

--

no creative notes because this isn't that kind of comic.

I know I don’t owe any of you anything but I still felt compelled to write about my long term absence. And I feel far enough away from the dangerous spot I was in to be able to make this comic. I have a therapist now, and she agreed that making this could be a very cathartic gesture, and the start of properly leaving these thoughts behind me. I am still, at seemingly random times, blindsided by fleeting desires to kill myself. They’re always passing urges, but it’s disarming, and uncomfortable. I worry sometimes that my brain’s spent so long thinking only about suicide that it’s forgotten how to think about anything else. Like, now that I've opened that door for myself, I'll never be able to fully shut it again. But I’m trying my best to encourage my mind in other directions. We'll see how that goes.

I am still donating all proceeds from my store to Palestinian causes. So far, I've donated over $15K, not including donations coming from my own pocket or the fundraising streams which jointly raised around $10K. In the time since I made my initial post about where this money would be going, the focus has shifted from aid organisations to directly donating to escape funds.

If you'd like to do the same, you can look at Operation Olive Branch, which hosts hundreds of Palestinian escape funds or donate to Safebow, which has helped facilitate the safe crossing and securing of important medical procedures for over 150 at-risk palestinians since the beginning of the genocide.

[serialunaliver]

when people talk about serial killers that target women they do not often enough specify it's typically a vulnerable demographic of women (sex workers, often ones in poverty) rather than like, a random woman jogging in an upper class neighborhood. these sex workers are a favorable target due to cops not giving a shit, stigmatization of sex work resulting in these women being isolated, and already existing violent misogyny towards them in our society.

[keymintt]

more public art! these fellas were printed on vinyl for the sides of a traffic cabinet

[bastardlybonkers]

i feel like not enough ppl are factoring in the cultural clash between laios and shuro and the many micro agressions shuro faced while being in their group. literally the name 'shuro' in itself is one

his name is toshiro 😭 lets also not forget that he has his own communication issues, in the opposite way that laios does- thats literally a factor in their argument, that his envy for laios's ability to express himself sincerely manifested as part of his distaste for him.

ig all this to say like, was their fight heart wrenching, especially when reading laios as autistic? absolutely. anybody whos ever been in laios's position knows how much it hurts to realize someone you thought was your friend doesnt actually like having you around, especially when they didnt tell you and you had no way of knowing due to not understanding their cues. but im begging yall to step back and see the nuance of this situation cause im gonna be real a lot of you are kinda just brushing over it acting like everything is toshiros fault and that hes a terrible person when in reality hes an average guy who really, really clashed with laios and it led to a very long misunderstanding due to their supremely opposite methods of communication. even laios and toshiro, after letting everything out in their fight, were able to come to an understanding and start a foundation for an actual friendship built on better communication

ok yknow what Edit: i shouldve made it even more explicit at the end of this post, i hadnt thought i would need to since i started the post with this, but i think a few too many people are missing my point so i just wanna clarify. i shouldnt have said 'really clashed' and left it at that because yeah they did, but it wasnt just their opposite methods of communication, it is also very much that toshiro was experiencing microaggressions via laios. it may have been unintentional on laios's part, but it still happened and wore him down, made it harder for him to communicate on top of both the more subtle social cues that he was raised with and his own communication difficulties. i also want to say that the fandom reaction to toshiro and the complete ignorance of this point is also racist tbh or at the very least ignorant. i understand that the anime did not cover this panel, and neither did the manga, as this was an omake, but im gonna be real with you guys. there are enough context clues within the story to clue you into this. if you didnt pick up on it thats ok, but i think this is a good lesson in picking up subtext in the stories that youre watching and/or reading. kui shouldnt have to explicitly say 'by the way laios was racist to toshiro' for this point to be understood, and at the very least, when the author portrays a character in a sympathetic light (as kui clearly does) it should make you question Why they are doing so and what makes them sympathetic, rather than youre immediate and only reaction to be 'well i hated what this guy did/said so i hate them and they suck'. idk exactly how to finish this, just. idk. question your biases and gut reactions to things you see in media and stories, and think about whether or not theres subtext that youre missing.

[sawkinator]

My Stardew Valley hot take is that I simply do not think the fishing minigame is as bad as people make it out to be

[ciearcab]

how do you live?

[inkskinned]

probably time for this story i guess but when i was a kid there was a summer that my brother was really into making smoothies and milkshakes. part of this was that we didn't have AC and couldn't afford to run fans all day so it was kind of important to get good at making Cool Down Concoctions.

we also had a patch of mint, and he had two impressionable little sisters who had the attitude of "fuck it, might as well."

at one point, for fun, this 16 year old boy with a dream in his eye and scientific fervor in heart just wanted to see how far one could push the idea of "vanilla mint smoothie". how much vanilla extract and how much mint can go into a blender before it truly is inedible.

the answer is 3 cups of vanilla extract, 1/2 cup milk alternative, and about 50 sprigs (not leaves, whole spring) of mint. add ice and the courage of a child. idk, it was summer and we were bored.

the word i would use to describe the feeling of drinking it would maybe be "violent" or perhaps, like. "triangular." my nose felt pristine. inhaling following the first sip was like trying to sculpt a new face. i was ensconced in a mesh of horror. it was something beyond taste. for years after, i assumed those commercials that said "this is how it feels to chew five gum" were referencing the exact experience of this singular viscous smoothie.

what's worse is that we knew our mother would hate that we wasted so much vanilla extract. so we had to make it worth it. we had to actually finish the drink. it wasn't "wasting" it if we actually drank it, right? we huddled around outside in the blistering sun, gagging and passing around a single green potion, shivering with disgust. each sip was transcendent, but in a sort of non-euclidean way. i think this is where i lost my binary gender. it eroded certain parts of me in an acidic gut ecology collapse.

here's the thing about love and trust: the next day my brother made a different shake, and i drank it without complaint. it's been like 15 years. he's now a genuinely skilled cook. sometimes one of the three of us will fuck up in the kitchen or find something horrible or make a terrible smoothie mistake and then we pass it to each other, single potion bottle, and we say try it it's delicious. it always smells disgusting. and then, cerimonious, we drink it together. because that's what family does.

[ot3]

i love the artistic stylings of studio ghibli as much as anyone else does but im kind of sick of anything with like vivid environments and big blue skies being branded as ghibliesque. because its like. you know where else you can hypothetically find some vivid environments with big blue skies? my friend the great and wonderful outdoors are here for you

[cryptocism]

that half-blank, half-apocalyptic look

"i can b ur angle or yuor devil" etc etc "get a man who can do both" etc etc

obsessed with this vamp i think he should get to do whatever he wants forever

[adriles]

when we’re done with our overwhelming grief we’ll eat i guess

[grapehyasynth]

I really feel tremendous grief for friendships that kind of petered away in the face of life's currents. There are people with whom I formed deep, unique, vibrant, life-changing connections, and then we had to go our separate ways and it was too hard to maintain long-distance. There wasn't a fight, it just sort of faded. And I feel like I have more friendships like this than friendships that have endured, so maybe I just have to get used to it. But if grief is all the love we have left over - well, I never did get to finish loving them. I love them, and I miss them, and I probably always will.

[pickled-flowers]

Sex positivity is also about not calling Ace people prude and using virgin as an insult 👍 hope that helps

[tariah23]