#get your full 8 hours

[verisimilar-entropy]

I hope joe sleeps...

[le-agent-egg]

I wasn’t gonna do sakuraoi week but. I saw wedding as a prompt. And

The girls ever yaaaay

Bonus!!

[icewindandboringhorror]

Hrmm... Revising my game and I feel like there's still sooo much writing left to do, for something that probably won't even amount to much, so.. I do want to narrow my focus more (especially given my health problems seeming to get worse/less energy the past few years), but I'm not sure how would be best to...

I currently have 5 characters as the Main ones with full planned questlines and such, with each character having 6 quests you can do for them. But I haven't really started the writing for the 5th main character. So then I was thinking, if I were going to write 6 full quests worth of content anyway... is it better to allocate that time on just doing a Complete 6 Quests for ONE single character, OR would it be better to do something like.. choose THREE side characters and do 2 quests for each of them? So that people have a wider variety to interact with and sort of sample around (of course with the idea that, once the first version of the game is released, IF people actually care about it enough to make it worth the effort, I would then add additional content to complete those 3 characters stories as well)

-

SO... If you were playing an interactive fiction sort of game centered around talking to & doing quests for a cast of characters (like there's no larger plot, more it's just about interacting with people, every character kind of has a self contained story, the focus is just learning about them and the world and exploring the area) --- Which would you rather have?

(and of course it would be stated up front which characters have only partial questlines, so people don't expect them to have full quests like the others and then get disappointed, or etc. etc.)

Basically, is it better to just focus in specifically on having one fully complete questline? Or for there to be a few stories that are not complete yet, but have more initial options available?

[ursanic]

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[ace-up-your-sleeve]

he makes me ill i need to kiss him.

[finalgirlsamwinchester]

me googling what a triple red eye is. sam.

[kohakhearts]

cons of going to a “good schoolTM”: insane workload, unbearable classmates, next to no support when you have any kind of extenuating circumstances Including literal hospitalization, etc

pros of going to a “good schoolTM”: the 9-5 lifestyle is genuinely a major improvement

[fakecats]

once i really get into my p5r replay i am going to go So hard trying to explore the different character dynamics other than joker and akechi sorry

[sunjoys]

my friends are FINALLY free for the summer (after ive spent 2 months wasting away waiting for them) and of course my work decides its the perfect time for me to go from 2 days of work every week to FOUR............ sick of this.

[eldritchlittleblackdragon]

I got impatient so I downloaded the Octopath Traveler II demo to tide myself over until the full game comes out. I'm really impressed that they just straight up let you play three hours of the actual game, you can choose any of the playable characters you want, AND you can use your save data from the demo to continue where you left off when the full game comes out.

I decided to start as Castti because she looks like she has a story that I'll really like. In the first Octopath, I played the Cleric (Ophilia) because I figured if I was going to have a character locked into my party for a while, it might as well be a healer since I'd probably want to have one in my party at all times anyway.

I was less concerned with maining a healer this time around and more with picking a character who looked like they be fun to play story wise. It just happened to work out the character in question was a healer again. (Albeit an apothecary instead of a cleric, which is fine by me since I found Alfyn from the first game to be a lot of fun to have in my party. And I have a bit of a bias towards making apothecary OCs and self-inserts too so there's that.)

Anyway, I'm about fifteen minutes in and having a good time so far.

[nomaishuttle]

NEWRLY FORGOT 2 UODATE UNGUYS. NOTTTT TO BRAG BUT I TOTALLY ACED THAT SHIT

[onyourstageleft]

im swearing off edibles I was so high last night that I laid in bed scrolling tumblr nonstop for almost Three Full Hours

[jadedbirch]

Gather around, my young friends and fellow dinosaurs, let me tell you about some BULLSHIT no one ever tells you about. I'm talking about menopause and perimenopause. Now, menopause has a very stringent medical definition. You have to not have had a period for exactly 12 months and a day to be considered in menopause. All the bullshit before that day once you start going through The Change is considered perimenopause. Here's some bullshit you might experience that people actually talk about when you're in perimenopause:

- shorter time between periods

- irregular periods

- hot flashes and/or cold flashes

- fucked up sleep

- OMG NIGHT SWEATS

- Vagina as dry as the Sahara desert

- lighter periods and/or endless bleeding like it's The Flood but it's in your pants

- lack of interest in Adult Fun Times

This time of joy can last anywhere from a couple of years to a god damn decade and there's no medical way right now to predict it.

Here's some of the REAL bullshit they don't tell you about but your dinosaur aunt is here to let you know:

- You can start perimenopause in your 30s, don't listen to idiot doctors who tell you you're "too young" because they don't know your body like you do.

- Perimenopause will make you HELLA DUMB. Seriously, I'm talking Bigly broken brain. Brain fog? Check. Short term memory? Wave goodbye to it. Ability to make words form out of thoughts? Yeah, good luck to you.

- Perimenopause can cause horrible fatigue because in addition to losing estrogen, you're also losing testosterone. Oh and that also leads to muscle wasting, cool cool.

- Things might suddenly hurt more because estrogen is known to be neuroprotective.

- If you're super lucky like I am, and like to collect rare illnesses, you might even get Burning Mouth Syndrome 💀

- And meanwhile, while you're going through this bullshit, you'll be getting gaslit by doctors who are operating based on 30 year old debunked data about how HRT causes breast cancer (not really) and that they shouldn't put you on it until you're in actual menopause. (Data shows starting HRT early can potentially prevent Alzheimer's in later years.)

- There are entire online clinics right now (I use Midi Health) focused on providing care for peri and menopausal patients and they will happily prescribe you HRT even if your regular PCP or OBGYN do not (if you meet the criteria). I've been pretty impressed with how holistically they view the patient. For full disclosure, I learned about them from my integrative health doctor and they do not accept Medicare (yet).

I'm 46 years old right now and I've been symptomatic for perimenopause for the last 8 years, although it's gotten the most dramatic in the past 2 years or so, which I hope means I'm almost done, holy hell. Yeah I was on the early side, but if it can happen to me, it can happen to you, so it's never too early to think about these things. And I hope to at least spare some of you the mind-fuckery I've been through because no one told me about most of this stuff, including my own mother who just DOESN'T REMEMBER what happened to her and now I completely understand why. And because I also have a connective tissue disease, I used to just dismiss my pain and fatigue as being caused by that illness rather than the loss of hormones.

Anyways, this is why we need Elders in our lives, so they can do Grandma Story Hour like I just did and validate you when the entire medical field tries to gaslight you. I hope you've found some or all of this educational/useful. Please share with your friends because we really do NOT talk about this stuff enough. (Ewwww Moon Blood!)

Stay well, and don't let the bastards grind you down!

[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.

[togglessymposium]

I notice that I’m confused. Adjusting for inflation and population, 75% of the 2023 Unites States GDP is… the economy in 2015 or 2016. From $76,000 per capita down to $57,000. Hardly the dark ages! This has pretty much always been true, right? At least in the modern era. If your entire economy is growing by a 4% a year, that compounds very quickly, and cutting a linear percentage off of that means going back in time a relatively modest amount. During the postwar boom, that would shrink down to only a couple years!

Going back in time to 2015 by making 3/4ths as much stuff (per capita) doesn’t even mean making 3/4ths of any given good; you can grow just as much food and offload the reduced production in to other stuff. In particular, you can trim down positional goods with a fairly minimal impact on quality of life, although I don’t know how much of the physical actually-real economy really is in that category. That seems like a difficult thing to measure, but I wouldn’t be enormously shocked to discover that some 15-20% of the actually-real economy gets thrown down the bottomless well of red-queen-race competitions; for example, shrinking the amount of wealth sunk in to advertising agencies would probably leave the relevant firms in basically the same relative position they are in now, with a slightly higher quality of life for the rest of us. And in a free market, allocation of resources should in theory take care of this ‘mostly automatically’, with the price of advertising rising faster than the price of food since demand for the latter is inelastic, perhaps helped along with some farm subsidies like we already have. So I don’t think that even necessarily puts you back the entire 25%, not in a way that matters!

Now, some of this may just be that economic growth numbers are basically fake, I suppose. Like, if the stock market goes up 10%, that doesn’t mean that the community has 10% more stuff to go around, it just means that a larger fraction of that stuff is controlled by the sort of people that own lots of stocks. But on paper it can look like the economy ‘grew’ for a bit, at least until inflation reaches its new equilibrium. But quite a lot of it is also real improvements in ‘worker productivity’, that is, in the force multiplier that technology offers to the typical man-hour in an aggregate of productive firms. And at least in principle, shrinking the overall labor-hour pool by 25% doesn’t seem like it would also tank the rate at which we reap these technological and capital gains; if we could grow at 4% per year in 2015 when the GDP per capita was $57,000, I don’t see why we couldn’t grow at 4% per year in 2023 if the GDP was $57,000 per capita. So we’d ‘keep pace’ in that sense, staying a fixed few years ‘behind schedule’, in exchange for workers getting an extra ten hours a week of leisure for their own use.

Now, this isn’t an argument that this plan is fine and we should just wave our magic wand and reduce full-time employment to 30 hours, because contra OP I do have a certain faith in the proposition that this stuff actually is complicated, even if robber barons do love to hide behind that complexity to justify their own evils. I’m not assuming this model is right. If nothing else, this would have to break as you cut back to really short work weeks like five hours. But I am saying that merely ‘making 25% less stuff’ doesn’t seem nearly as bad as it sounds, unless the GDP numbers are just wildly dissociated from the facts on the ground. For a 25% cut to be really scary, it seems like a great many other things have to be false, including most of what people point to to justify the current ordering of state power.

I'm up to the "I dunno maybe children working 13 hour shifts is bad, guys" part of Capital and it feels important to inform people that haven't read it yet that capitalists in the 19th century were not by any means wringing their hands and twirling their mustaches about employing children to squeeze out profits, they were hiring "experts" to write newspaper articles for them, explaining how "well, the socialists have these big demands about an 8-hour work day, and taking Saturdays off, but it's actually just so complicated, it's too complicated for most people to understand, we just NEED to hire children for night shifts because the stamina of their strong, youthful bodies is the only way we can survive as a business! It's science, you see. Economics doesn't work like that, just ask our economics professors at Oxford. You CAN'T turn a profit only working people 8 hours! Trust the experts, they know. It's just so complicated..."

That exact infuriating cadence that you read in New York Times articles, in the Atlantic Monthly, in the WaPo and all the other bourgeois rags where "everything is so complicated, and it's actually a lot more complicated than you think.." that has been around since the beginning. It is nothing new. So the next time you see some op-ed from Matt Yglesias or any of those other guys huffing their own farts about how "complicated" everything is, and how "unrealistic" a 30-hour work week is, remember that Marx was dealing with that exact class of "intellectuals" "explaining" how working 13 hours at age 10 was "vital" to the "moral fibre" of those poor kids.

[cozzyplace]

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