#he washes dishes

[galaxii-star]

why is alan so malewife material

[alenseress]

[nothingbizzare]

Doodles I made in class hehe

[imperatorrrrr]

new article/q&a about Nico Hischier just dropped.

best tidbits below:

Q: What moment in your life would you like to experience again? A: The moment when I stepped onto the ice before my first NHL game.

Q: Common misconception about hockey players? A: That goalies are a bit crazy for standing in goal and letting pucks get shot at them.

Q: Which sports star's training would you like to follow? A: I would be interested to know how Roger Federer trains.

Q: What title would you give your biography? A: From Little Valais to Big New York

Q: Last time you cried? A: After the World Cup final there were emotional moments and some tears were shed. I had never played in a final before, now I know what it feels like. And when you lose, the motivation for the next time is even greater so that you don't experience that feeling again.

Q: What didn't you eat as a child that you like to eat now? A: Onions! As a child I hated them, my mother was not allowed to cook anything with onions. And today I love them.

Q: Most emotional locker room moment? A: Difficult, because there were a few. Emotionally, it's not easy when players are traded during the season or coaches who have been with the club for a long time have to leave. These are not pleasant conversations as a team. In contrast, the moment when the playoffs are clinched, for example, is very special. That's why there is no one moment; in the locker room it's a rollercoaster of emotions.

Q: What advice do you give to young players who dream of the NHL? A: Don't be afraid to make mistakes, because you learn from them. Go your own way, have fun in training and in games.

Q: Are you afraid of getting older? A: No, I try to have the attitude of looking forward to what is still to come.

Q: Four weeks in a monastery or in prison – what would you choose? A: To the monastery, of course

Q: What could you never be persuaded to do? A: A dance competition

Q: What household chore do you put off the longest? A: Vacuuming

Q: What prank have your teammates played on you? A: In the locker room, your helmet is always on the top shelf. They put a cup of water underneath it. If you take your helmet off the shelf, you pour the water on your face. I found out a few years ago that this is a popular joke.

Q: When can you laugh at yourself? A: When I’m in a good mood I can always laugh at myself

Q: What are women better at than men? A: Oh, in many things. They are better at coordinating things, they can absorb a lot of information better and faster. Luckily there are women.

[fairyofshampgyu]

He is literally my wife. 👑💖🌸🌷🎀👛🩰

[violent138]

Bruce is just hanging out at Clark's place, and watches Clark as the alien busily fixes his sink. Bruce has definitely slept rough, travelled all over the place with minimal resources and trained in some of the worst conditions, but he's never had to do any of this.

Simple things like maintaining a flat, paying rent, arguing with a landlord, buying groceries, decorating a house, these aren't really a part of his life at all. When he catches Bruce staring, Clark defensively declares he likes making the repairs himself, and Bruce replies that he's just fascinated by all the components that make up Clark's life.

[sentientsky]

hello harlan how does it feel to hold my still-beating heart in your hands

[gremlin-boah]

After seeing Dutch and John, it makes me wonder if Dutch and Arthur also do the starring contest to know how to do the dishes... Or do they just fight... Or argue... 🤔

(love you gremlin take care 🫶🏼)

I think he actually likes washing dishes. @pinescent-and-gingerbread

(Awweeee. Luv yu tuu 🫶)

[ebbpettier]

simon snow uses three in one shampoo and yet baz still wants to fuck him. lets sit down and have a moment of silence for his standards. he's a goddamn hero.

[clairedaring]

Will you still be here when I wake up tomorrow?

MY STAND-IN (2024) | 1.01

[ilovemesomevincentprice]

Vincent Price - The Bat (1959)

[nikoisme]

OKAY YEAH FUCK THIS. Each time Jay says he will release the saga "soon" or "in the next few months" he drops the trailer and release date the next day

[existingingrey]

Married your honor.

Damn, what a picky bastard, seriously.

백공죽 Expanded Version.

[evilkaeya]

Chuuya gets so used to Dazai breaking into his apartment that it even surprises Dazai. He comes back from a mafia meeting at 10pm and Dazai is in his living room. He goes "Chuuya! I ate all the leftovers! Hope you don't mind." Chuuya just rolls his eyes and says, "Put the dishes in the sink and close all the windows before you come to bed" and leaves. It shocks Dazai so much he forgets to move for ten minutes.

[sebbianas]

drarry headcanon where draco, for the first few months they started living together, thought that harry secretly hired a house elf because every time he leave dishes in the sink or leave clothes lying around it disappears in an hour or so. after a few months he casually brought up the fact that he has never met their house elf and the conversation goes like

draco: why havent i met our house elf

harry: what house elf?

draco: the one who’s been cleaning our house?

harry: we dont have a house elf

draco: then who’s been cleaning our house?!?

harry: me you fucking slob

draco: oh

[weaselle]

being a line cook is insane but people do it anyway

do you want to know the secret to why line cooks stay line cooks?

We're addicted to a certain aspect of the job. A sort of combination of Pride and Power.

See, most of what is going on in that restaurant comes down to you. If the restaurant was a dairy, you'd be the cow, everything is based on what you produce; how much, how fast, and of what quality.

And it's INSANELY hard for most people to do. It requires you to keep mental track of tons of stuff while doing complicated physical creation in a dangerous environment under intense pressure

Any line cooks reading this? let me recreate a moment most of us have had many many times

For the rest of you this will be a nice window into the line cook experience

you have a rail FULL of tickets, and the printer will NOT stop printing more.

You've got a stove FULL of stuff you're cooking, and half of it is for stuff you don't even have a ticket for, because of something on a table that already went out was wrong or missing, or a server forgot to put something on a ticket and needs it in a hurry, or...

the tickets you are working on are for tables that finished their appetizers 45 minutes ago, and it could be an hour before you even get a chance to read whatever the printer is currently printing.

You have a head FULL of stuff you're tracking: how quickly the sauce is thickening in this pan, whether the garlic is about to burn in that pan, how long before you drain the pasta in that pot before it over cooks. As soon as the thing in the oven for table 31 is 5 minutes from done you gotta put the other thing on the flat top to go with it, you're putting together Something on your board and you can't finish it because you need a refill of an ingredient from the walk-in but you can't go get it because if you leave the kitchen you'll burn the thing in the salamander. And you can't plate the thing in salamander yet because the Something you're putting together on your board is taking up all the room you had left in this disaster of a kitchen

Three people have just told you complicated changes to dishes you have to organize and keep in your head. Something like

"24 needs 3 gnocchi not 4, and 2 with no rosemary; 3 needs all 4 gnocchi to have extra rosemary, 2 with no garnish; 22 needs an extra gnocchi extra garnish no rosemary, salads are almost out you can go in 3 or 4 minutes"

The manager, assistant manager, about 8 servers, and a fuckton of people at tables are all waiting on YOU with an impatience bordering on fury.

right? sound familiar? okay that's not the moment, that's just the dinner rush on a night somewhere between bad and average.

The moment happens when, during this insanity, you reach an internal place where you become completely overwhelmed. Panic and frustration and over stimulus all rise up and wipe your brain completely clean. You can't think, you have no idea what to do, you want to run away, you want to quit, you can barely think of your own name, everything feels completely impossible.

And then. The Moment

You pull it back together.

You stop being overwhelmed, you stop panicking, you insist that it IS possible, and that you are going to do it. You decide what has to happen and you start. You clear all the clutter you can from your kitchen. You pull all your tickets as far down the rail as possible and scan through the tickets on the printer so you have an idea of how things are going to go. You write down a couple of times on tickets that you would usually keep in your head but you need the brain space. You group the tickets according to not only time but what dishes they have in common so you can do batches of things. You decide if you can just get these two things out of your way you'll be in a much better position and so you concentrate on getting those two things cooked and plated. You beg the dishwasher to grab you the thing you need from the walk-in. You call your assistant manager or manager into the kitchen and you tell them you need them to start you 8 gnocchis: 3 no rosemary one extra garnish, 4 extra rosemary two no garnish, and one normal.

Right? Okay so first of all, as you can see... The job is INSANE

and second of all. Not everybody is capable of that Moment. The moment you stare already-existing catastrophic failure in the face and tell it No. That moment.

and you have to be capable of that moment if you want to be a line cook.

Which means pretty close to zero other people in that restaurant can do what you can do.

So now let me tell you a story.

I was 19 years old. I was a line cook at an italian joint. We're slammed off our ass one night, and the manager is in the little galley kitchen with me, and he's just standing there because he isn't good enough to not be in the way if he tries to help

and he's over my should about everything, telling me to drain that more or turn the heat down on this etc.

Finally, I stop completely, look him dead in the eye, and say "Tony, i'm not cooking another thing until you leave this kitchen."

I'm 19. Ive worked here six months. Tony is twice my age and married to the owner's daughter. There is a heavy pause.

Then Tony turns around and walks out of the kitchen.

What's he going to do, send me home? Zero other people in this restaurant can do the thing that makes it a restaurant. If i go home the customers are going home too.

And that's the real reason most line cooks stay line cooks even though the job feels like a war you never win.

It's that interplay of Pride and Power. For those few hours, the restaurant is happening because of you.

That's the power.

For the other part, try pulling a cook off the line during the rush. You can't. Even if they are in the weeds. Maybe even especially if they are in the weeds.

Once i was working with a cook who, in the middle of the dinner rush, sliced is hand open - a cut both deep and wide, pouring blood. No bandage we had was going to be a solution for it.

So he popped a latex glove on that hand, triple wrapped a rubber band around his wrist to keep the blood in, washed with soap, and went right back to cooking.

Because it was the dinner rush and no one else could do the job, and he wasn't coming off that line.

30 minutes in he had to swap gloves because it had filled with blood like a water balloon and was making it hard to cook. Leaving the line was never even a question.

that's the pride