#home service industry

[ex-foster]

The just-world theory explains how people rationalize injustice by assuming that victims must have done something to deserve their suffering. This mindset leads to harmful stereotypes and mistreatment of foster kids in several ways:

1. The "Bad Kids" Stereotype

People assume that if a child was removed from their family, they must have done something wrong rather than recognizing that they were victims of neglect or abuse.

Foster kids are often labeled as "troubled," "problematic," or "difficult," even when their behaviors are normal responses to trauma.

Teachers, caregivers, and peers may expect them to act out, leading to a self-fulfilling prophecy where the child is treated unfairly and then struggles because of it.

2. The "Liars" Stigma

When foster youth report abuse, neglect, or mistreatment, they are often dismissed as attention-seeking or manipulative.

This skepticism stems from the belief that caregivers or adults wouldn't harm a child unless the child provoked it.

Many foster youth hesitate to speak up about mistreatment because they fear being disbelieved or retaliated against.

3. The "They Must Have Deserved It" Mindset

People struggle to accept that children can suffer horrific abuse through no fault of their own, so they look for reasons to blame the child (e.g., "Maybe they were difficult for their parents," "Maybe they acted out in their foster homes").

This mentality leads to less sympathy for foster kids and prevents society from addressing the real systemic failures that harm them.

4. The "Unadoptable" or "Damaged Goods" Assumption

Some people assume that foster youth have inherent behavioral issues that make them undesirable to adopt.

This discourages people from fostering or adopting older kids, reinforcing a cycle where many children remain in the system without stability.

Foster kids are sometimes treated like they are broken beyond repair instead of being seen as resilient individuals in need of support.

5. The Criminalization of Foster Youth

Former foster kids are overrepresented in the juvenile justice system because they are more likely to be policed and punished for behaviors that would be overlooked in non-foster youth.

If a foster youth has a meltdown or runs away, they are treated as delinquents rather than traumatized kids in crisis.

The assumption that foster youth are more prone to criminality results in harsher treatment from schools, law enforcement, and the legal system.

6. The Myth That Foster Kids Don’t Value Family or Attachment

Some assume that foster youth don’t care about relationships because they have been moved around or have strained family ties.

In reality, many former foster kids deeply long for connection and stability but struggle due to repeated losses.

Society’s unwillingness to recognize this leads to further isolation, reinforcing the idea that foster kids are emotionally distant or incapable of love.

[pigeonflavouredcake]

Working in the service industry is so fucking degrading.

I'm paid minimum wage to clean up other people's mess in hotel rooms and it's so bad. Sure some customers are decent and put the rubbish in the bin and an even fewer number in that some are so kind they strip the bed before they leave but most are vile because

urrrdurr someone will clean it up. It gives you a job to do you should be grateful fjfjdjskd

I'm not grateful for cleaning up a maccies bag worth of chicken nuggs from under a bed. How can I be grateful that you took 2 bites of a 12 piece and decided to throw the rest on the floor, leave it there all night and use your sheets as a napkin.

And don't say "damm people live like that" because NO THEY DO NOT THAT'S EXACTLY WHY THEY'RE DOING IT IN A HOTEL ROOM

[ofbetterbodies]

why must I be expected to survive in these times I literally get paid $18.96 an hour

[mini-and-mighty]

Mental health medication is wild because yes, while I'm still incredibly overwhelmed like 60-70% of the time, it feels completely different.

Before meds I felt like I was constantly on the verge of a panic attack and it would be hard to breathe at any moment.

And now it just feels like this haunting dread that plays like background music in my brain.

Neither of those are "great" but I'll take the latter any day because at least with my meds I can go to work, do laundry, even hold a social conversation like I'm some fancy pants with functioning neurotransmitters.

[cowboysmp3]

would anyone like to give me a job. maybe.

[grplindia]

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[awpumaconstructionreviews]

A.W. Puma Construction Reviews the Real Need for Expert Intervention in Small Remodeling Projects Like a Bathroom Makeover

If you are considering having your home remodeled or even just thinking about remodeling a small space in your house such as your bathroom, you may have been advised to hire the best experts for the job. While you may think you have it all under your control, the truth is that you need to make sure that you have the best people helping you out in the process of having your space remodeled. This is something that is especially true for spaces like the bathroom which are small and still need to be done up meticulously. Hiring experts like A.W. Puma Construction - Remodeling, Renovation + Restoration Services in Boston, MA, maybe the right choice for you when you want to make sure that an impeccable remodeling job is done.

It is important to understand that remodeling of space is not just about how your home looks and feels. There are a lot of technicalities that go into the making of your house, which is why you need to make sure that you hire the most viable professionals for the job. Here are a couple of reasons why you need to hire the best remodeling pros when it comes to working on spaces like the bathroom:

Small space design:

Working on larger spaces may be cakewalk but the real challenge is in the designing of smaller spaces. You need to make sure that you are able to make complete use of the space available to you without making it unsafe or overly cluttered. This is especially true for a bathroom space in which you have to be doubly sure about keeping it safe.

The technical aspects:

An important factor in having your bathroom designed is how you plan to get your plumbing and utility jobs done. When you have a professional by your side, you do not have to worry about going wrong. If the plumbing and piping in the Bathroom are not done effectively, having it redone can be time-consuming and can cost you a fortune to have all of it done again. With the help of a professional designer, you can be sure about getting it right the first time.

The finishing materials:

When you are working on the design of your bathroom space, you need to ensure that you have the right kind of finishing materials used in the process. This is highly important because the fact that finishing materials of a bathroom decide the effectiveness and safety of the design. As per A.W. Puma Construction Reviews of How to Approach a Bathroom Remodeling Project with Efficiency, the finishing materials are the most important in a bathroom space. It is because of such reasons that you need to make sure to get a professional designer involved in the job of designing a bathroom space. Working with the right expert can make all the difference for your project.

[nah-thanks-m8]

Former line cook here: if you did this, I didn’t care who you were or where you were going. My knees were aching from standing there all day, everything smelled of grease and sweat, and I was furiously trying to clean and go home.

I wished violence upon you in every fold of that burrito, every bubble in that grilled cheese, every salt flake on that fry.

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.

[rrfinpay]

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[mothice]

my manager hit my hat, which is unfortunately connected to my head, and it hurt. which made me question at what point is it abuse. he keeps hitting me. my hands, my arms, now my head. i know its a joke, guys joke around like that right? but my head hurts, and deja vu is hitting me too

[bluealexa]

Oh damn that last bit. They fucking kept the bar open late, kept the bartender there late, and they wanted to change the fucking tunes?

If I am in a place no where near closing, I MIGHT ask if they can change the tunes - but even then only once. After that I can fucking leave if I don’t like it. AND NEVER AT OR AFTER CLOSE goddamn you are not welcome anymore, go the fuck home.

Obsessed with this girl. Queen shit.

[dreamclean123]

House Cleaning Experts

Why House Cleaning Experts Are the Right Choice for Your Home

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Consistent Results, Every Time One of the biggest benefits of hiring experts is the consistency they provide. Professional cleaning services are dependable and consistently deliver the same high standard of service. You won’t have to worry about overlooked areas or unfinished jobs, as experts are trained to ensure that no corner is left untouched.

Save Time and Energy Cleaning can be a tiring chore, especially when you have a busy schedule. House cleaning experts relieve you of that burden, delivering a thorough clean in a fraction of the time it would take you. Whether you need a quick tidy-up or a deep clean, professionals work efficiently, allowing you to concentrate on what matters most to you.

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Customized Services for Your Home Every home has its own character, and cleaning professionals recognize that. Whether you require a thorough clean after renovations, regular maintenance, or specialized services like carpet or upholstery cleaning, experts provide customized options to meet your specific needs. You can be confident that every corner of your home will receive careful attention.

Assurance and Comfort Hiring cleaning professionals means you gain more than just a tidy home—you gain peace of mind. With trained and experienced individuals handling your cleaning tasks, you can relax knowing that the results will meet your expectations. Additionally, many cleaning companies offer satisfaction guarantees, ensuring your home is cleaned to your liking.

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Start Your Journey Today Don’t compromise on the cleanliness of your home. Rely on the professionals at Dream Clean 123 to deliver top-notch cleaning services, leaving your space immaculate and inviting. Reach out to us today to arrange your cleaning and discover the difference!

[rvijayakumar]

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[sktplasteringpainting]

Choosing the Best Plasterers in Kellyville: A Complete Guide

When it comes to home renovations or new constructions, quality plastering work can make a significant difference in the overall finish and durability of your property. If you’re searching for skilled plasterers in Kellyville, this guide will help you understand the importance of hiring experienced professionals and what to look for in a reliable service. Why Hire Professional Plasterers in…