#home service industry

[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

[i-meticulous4life]

It seems to be deceased may have loved the color yellow or maybe a particular type of yellow flowers. The light glows flowers that hang and droops from the trees and/or branches around the casket. The light from the torchier seems to highlight all the different shade of yellow too.

[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]

Immediate Hiring MEDICAL REPRESENTATIVE, Salary Up to 25k All Uttar Pradesh & Uk (MNC'S) Call me Now At - 8188998899, 8188998866 Email- your Resume rajeevgrpl@gmail.com Visit: www.bhartihr.com

[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.

[awpumaconstruction]

A.W. Puma Construction Reviews How You Can Get Your Home Remodeling Done Within a Short Time Span

If you are considering getting a home remodeling done, there may be a lot of things that may be having you on the edge. Among the many things that a lot of people worry about is the time that may be taken in the process of having your home remodeled. There are people that constantly put off having to remodel their homes because of the fact that it may take a long time to get done. However, when you choose to rely on experts like A.W. Puma for Restoration & Remodeling of your house, you can be sure about getting the home remodeled within a short span of time.

While it is important to have the right experts on board in the process of having your home remodeled, it is also important to make sure that you have certain other factors sorted. There are a lot of things that can influence how long a home remodeling project has to go on for. When you are aware of what you should keep in mind, you may be able to do a quick job of having your house remodeling done. Here is how you can expedite the process of having your home remodeled:

Get plans ready:

Working on designs and plans as the remodeling gets on may not be the best way to approach the modeling process of your house. You need to make sure that you have your plans and design ideas ready in advance. You need to make it a point to get all the ideas on board so that you can estimate exactly how long it will take you to get the jobs done while you are on the task. While a few small changes and improvements here and there do not hurt, having to formulize completely new design plans may not be the wisest thing to do if you are seeking to save time on your house remodeling project.

Get all the permissions in place:

There may be a lot of permissions and certifications that you may have to get before you are able to embark on your home remodeling project. It makes sense to have all the paperwork ready and set before the project begins. This is something that will help you ensure that your project runs smoothly and without glitches.

Have all the finishes finalized:

An important part of design is to make sure that you have all the finishes finalized even before you start on the project. This will help you make sure that you have enough time to source the finishing materials and that you do not have to halt your project when the materials are yet to arrive. When A.W. Puma Construction Review Things That You Can Base Your Home Remodeling, one of the most important factors is the feel of the house and that is something that is achieved by having the right finishing materials.

These are some ways in which you can have your home remodeling done with ease and on time.

[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.

[i-meticulous4life]

I-meticulous4life pet

We sometimes see support dogs and cats at funerals home and/or funeral services. Other times I see an escorted beloved pet of the deceased attending the funeral service and burial.

Should a pet of the deceased be allowed are the funeral service?

How would you handle the request?

[sktplasteringpainting]

Plasterers in Baulkham Hills

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[kadambarimmr123]

The Online On-Demand Home Services Market size is projected to reach USD 12.09 Bn at the end of the forecast period at a CAGR of 40.5%.

[normal-enderman]

Oh my goodness! These women all look so real and human! There's so much personality in how they are painted! I'm in love with how this artist portrayed these women! How lovely!

im not even joking rn this fucking painting made me start uncontrollably sobbing. Do you know how long it took to paint? How expensive it was? The cat was content for hours and so loved that the girl held him there and paid for him to be painted with her. Imagine having such a bond… imagine being so loved and loving so much back…

[rvijayakumar]

Shop Relocation Service

Our Shop Relocation Service assures a smooth move for your company. We understand inventory management, sensitive fixtures, and continuity problems when transferring a store. We are trustworthy Packers and Movers in Hosur, plan and execute every aspect, from packing and removing fixtures to safely shipping and reinstalling everything. We undertake the hard work to minimize downtime so you can welcome clients to your new site. Our quick and reliable shop relocation service keeps your company functioning smoothly every step of the way.

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