#i NEED to get my own apartment soon

[zaytoon-nabulsi]

overstimulated and sensitive (<- going to kill myself)

[brown-little-robin]

it went fine yesterday btw :}

[opiumvampire]

this is long sorry but i wanted to make a statement for the press (treat tumblr like a public diary) and the children of divorce (mutuals)

i know that obviously i am heartbroken that joeff and i had to split and part of me is really angry that it had to happen that way but its not like its anyone’s fault. this is a no fault divorce. we love each other we just couldn’t continue the relationship. but i go home and i see him and we hang out and its normal but then i remember that the future we wanted is dead and THAT is a horrible feeling but the worst feeling would be not having him in my life at all and i am glad that we love each other enough to be friends and we were friends for so long before we started dating bc then we know that we can do it. im glad we’re going to be apart for a few weeks bc it is still really raw but ultimately it is for the best and we agree that we are soulmates just maybe not romantically. which sucks but the right person for us will be glad that we didnt force ourselves to stay together just for the comfort of familiarity. i just have to tell myself that it wasnt a waste of time and everything will make sense eventually even if it doesnt right now and i want to be mad but theres nothing to be mad about except sometimes life is unfair but you live it anyway.

[pisshandkerchief]

my relationship with my roommates is rapidly souring I need my own apartment so bad

[kagedbird]

So everyone in the Airbnb I live in is back from winter break, and my actual downstairs roommate (it's just us two) has decided he lives in the fucking bathroom every time I need it (out of coincidence but still, mate, hurry the fuck up) to the point where I asked the owners if I could just use the upstairs bathroom and it was the first time I've ever gone upstairs before (since we're usually not allowed) and hoLY SHIT THAT WAS TERRIFYING. THOSE STAIRS ARE A DEATH TRAP.

Anyways: here's to getting my first apartment at some point this year because I Cannot take this shit anymore. Please.

[ichigosoju]

🍪🥛

[andromeda3116]

i know that the "adulting sucks" thing has been overdone to the point of obnoxious, but seriously

seriously

adulting fucking sucks

[cuteniaarts]

Fanny, my sweet, beautiful girl

17.11.2012 – 14.04.2019

[cmdonovann]

uh, sort of tangentially related to my bookposting, look! the rosaries and necklaces and stuff for my kofi shop are finally organized!

(coughs) pay no mind to the fact that all the books for my shop are a mess rn tho >_<

[visdiefje]

Man I can't wait until I can recover alone for a while

[aro-aizawa]

ha. ha. hahaha. yeah i always love this feeling its great :)

[hairtusk]

I'm one more minor inconvenience away from an actual, fully-fledged nervous breakdown

[thetangibleghost]

my parents had my sisters hebrew teacher over and i let her into the garage and one: she genuinely asked if my name was bagel. and then when I went up stairs to tell my stepdad she was there he was like 'something you should know about her is that shes the most dominant woman. like she dominates especially men, shes so-' and i genuinely dont know how long he would have done that for because i was like 'no' and walked the fuck away.

[readwritealldayallnight]

Simon ‘Ghost’ Riley, who from the moment he laid eyes on you, has only ever referred to you as his wife

You, this sweet little thing, running through the halls on base one day when you turn a corner and nearly run headfirst into the Lieutenant, who’s walking alongside Soap

“Oh! Sorry about that, sir.” You told him, never slowing down in your hurried pace as you snuck around his large frame and continued down towards whatever you were evidently late for

The only reason his gaze had followed your retreating form, was that unlike everyone else, you had met his eyes when you spoke, even smiled warmly up at him

That one smile and he was done for

“Who was tha’?” The sergeant had questioned, seeing Ghost’s attention still fixated on you.

“Think that was my wife.”

“Yer what?!”

Simon ‘Ghost’ Riley, who makes it a point to let everyone know that you are in fact his wife

Well, everyone apart from you apparently

He would certainly never abuse his position as a Lieutenant, but some new recruit had the audacity to whistle at you as you walked by? Well 100 laps around the base don’t exactly run themselves

Another soldier saved you a seat next to him in a briefing? He can enjoy scrubbing toilet seats for the next week in that case

Someone actually had the bollocks to ask you for your phone number? Perfect, he needed a volunteer for demonstrating hand to hand combat to the recruits, medics on standby of course

By the time he properly introduces himself to you for the first time, it’s understood by everyone else around that you are, for all intents and purposes, Mrs Riley

Simon ‘Ghost’ Riley, who listens to you tell him your name in a voice that resembles music to his ears, hardly bothering to remember your last name, seeing as it’ll be changing soon enough anyway

“You can call me anythin’ you want, love.” His deep, gravelly voice had sent shivers down your spine, cheeky smirk widening beneath his mask. “So long as you call me, that is.”

By the end of your first date, (you were sitting alone in the dining hall and he wordlessly joined you what do you mean this isn’t a date) he’s wondering if you’ll insist on a ceremony or if he can sweep you away to the nearest courthouse and make this official, slipping a ring onto you finger and himself into you

You had laughed when he put his number into your phone and named himself ‘Husband’, certain that the man was only messing with you, some kind of hazing that you apparently weren’t aware Lieutenants played on the new communications hire, but it was only fair seeing as he’d saved your contact under ‘Wife’

Simon ‘Ghost’ Riley, who is over the moon every time you play along, even if he knows you believe you’re only playing

“Ach, thanks Lt. Just what I needed.” Soap said, seeing Ghost’s approaching form enter the common room, holding a steaming cup of tea in each hand

“S’for my wife. Get your own.” The older man gruffly replied, sliding the mug onto the side table next to where you’re curled up on the couch, reading a book

“Aw, thank you honey.” You giggled, smiling up as him with an expression he thinks would taste even sweeter than honey if he were to run his tongue across your upturned lips

“Happy wife, happy life, sergeant.” Ghost shrugged, ignoring the other man’s pout, landing next to you and reaching an arm behind you across the back of the couch

“God, maybe I really should keep you.” You’d laughed, reaching a leg out to dig your socked toes into his muscled thigh, teasing him

Grasping your foot into his large, strong hands, he began massaging it, uncaring that you were only two of the many people in the common room, not when you looked at him like that, smiling together as though you truly were nothing more than a married couple

Simon ‘Ghost’ Riley, who surprised you one day, insisting he needed your help with something crucial off base, and drove you to a local shopping outlet to look at none other than dresses

“Is there some sort of party happening?” You’d questioned, confused out of your mind

“Suppose you could consider it a party.” He’d answered, leading you through the many racks of dresses, you noticed were all, very conveniently, white

“Now while you’re lookin’ through dress sizes,” he’d added, taking your left hand in both of his. “You know your ring size? Got my own shoppin’ to do ‘round here.”

Series masterlist

[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.

[sunuism]

i realised recently that i’m kinda done with the dorm life and it’s time to move out