#lots of restaurants

[wonwoonlight]

AHHH so i saw u learned korean and have some advice ?? what would u recommend in terms of grammar before u started to just like,, consume media? i’m going to korea this year and i have a basic ?? grasp of the language ?? but idk where to start w grammar… like should i kinda just learn the sentence structure and some verb endings ?? LOL

so sorry for the frantic ask .. i am stressed ! it does not feel real that i’m gonna go there and i’m worried i’ll just die from culture shock

hi hiii. i really just read a lot of grammar books and did the exercises provided in there; mind you this was like... ten years+ ago so internet wasn't my first go-to, so i'm not sure what is a good website to start learning korean.

but i think if you look up basic korean grammars (maybe on youtube?) they would probably teach what you need if you're simply here for a visit! the basic grammars is probably the only thing you'll need if you're not going to be using the language excessively.

no need to be sorry!! haha, and if it ever comes to it, you can always either memorize some important sentences or simply use google translate and show them the korean translation to ask stuff lol i hope you'll enjoy your time in south korea <33 the weather here has been so wonky tho😣be sure to check the weather app (and even the weather app lies sometimes...... jeez).

Seoul is... well, quite foreigners friendly comparably bc there are a lot of visitorss, but English is still not as common unless you go to like university areas (Sinchon, Hongdae), Itaewon, and Myeongdong. You'll be fine though, don't worry!!

[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.

[homosexualslug]

realized that both the beginning and the end of the happy paris stage of Loumand's relationship has this same contrasting orange to blue/green color scheme. and like. the visual metaphor of Armand literally leaving his cold, lifeless world behind him and choosing the bright, golden warmth of life with Louis instead of killing him like he was supposed to in that tunnel. but as soon as he chooses the coven over Louis, he separates from the warmth like oil in water that was never supposed to be there. and now he's back out in the cold. I'm normal about this, btw.

[lilybug-02]

Hornet joins the festivities!

Bug Fact: The Hercules beetle is the longest species of beetle on Earth and one of the largest flying insects, measuring up to 7 inches!

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Masterpost

[shaymoo22]

Welcome To Santini's

Inspired by the Santini restaurant in Riyadh.

____________________________________________

So yeah. I've built another restaurant! This is for your sims who want to have a luxury dining experience! I have also included an office and full size kitchen for those who want to have a nice gameplay experience if you want to own this restaurant.

____________________________________________

Size: 40x30 (recommended in Brindleton Bay)

Price: $465,168

Pack Used: Get Famous, City Living, Get Together, Get to Work, Dine Out (required), Spa Day, Romantic Garden Stuff Pack

EA ID: Shaymoo22

____________________________________________

🚨IMPORTANT BEFORE DOWNLOADING 🚨

Some items were placed with TOOL mod and bb.moveobjects

The CC Set for Bostny's Modern Kitchen Set was not included since it is still in Early Access - This is required for the bar you see!! (but however you choose to retrieve this set is your decision 👀)

Also the restaurant food items are a mix between Somik & Severinka and ATS4. However, you can choose to include your own custom food menu or the preset version in the game.

if anything is missing or does not work, please message me

Download: Google Drive CC List Here - As always, thank you to the amazing cc creators!

[aestheticpixelz]

aesthetic sims 4 restaurants for every world 🍷

I’m in the process of creating my own ultimate save file. I’m starting off by placing aesthetic restaurants that fit the vibe of each world and include fun gameplay. These are all no-cc gallery lots!

You can find all the restaurants⤑ here

💕thanks to all the builders for your amazing lots @simdoughnut, @miss-unfortunate-yt, @aashwarr, & @waflstuff. Unfortunately, I couldn't find a tumblr associated with most of these creators, so if one of these is yours, let me know and I'll tag you!😊

[alerionjkeee]

Mirador del Amor

08.08 I celebrate my birthday and according to tradition (which I skipped last year lol) I have prepared a small gift for you - this restaurant! the last year has been hard for me both irl and as a simmer, but I express my deep gratitude to everyone who supports me, likes my posts and uses my builds - you are the best!💜💜

I always would love to see your screenshots, so feel free to tag me @alerionjkeee

No CC Lot size: 30x20 Lot type: Restaurant Located in: Ciudad Enamorada Playtested

Recommended have all packs and pre-orders. Make sure to enable “bb.moveobjects” before placing the lot!

Download ZIP file - (SFS)

[my-autism-adhd-blog]

Social Battery

Kingfisher Psychology

[cubzikbuilds]

Steakhouse cactus-grill

Лот построен в рамках пака "ресторан в каждом городе" от TheSimsLab

Cactus Grill Steakhouse is a unique space that combines modern design and the atmosphere of desert vegetation. Here you can enjoy the best meat dishes in the city, relax in a cozy atmosphere and spend an evening in a great company! ------------------------- Стейкхаус "Кактус-грилль" — это уникальное пространство, сочетающее в себе современный дизайн и атмосферу пустынной растительности. Здесь вы сможете насладиться лучшими мясными блюдами в городе, отдохнуть в уютной обстановке и провести вечер в прекрасной компании!

-cc free -Oasis Springs -30x20 -lot type: restaurant -Dont forget bb.moveobjects on :)

Download

@s4realtor @publicvanillabuilds @sssvitlanz thank u!

[icewindandboringhorror]

On average, what is the total MONTHLY amount that you spend on dining out*?

*(This doesn't only count going out to restaurants, but also stuff like picking up fast food to bring home, getting a coffee on the way to work, getting a premade sandwich from a grocery store deli during lunch, buying a quick snack from a convenience store or food cart whilst walking somewhere, ordering a pizza or any other food to be delivered to your home, etc.)

*(If you often dine out in groups/as a household: calculate and divide the costs so that you get a Per Person average. This is for YOU individually, NOT the total household/group costs)

(I'm sure polls similar to this have been made before (very common topic), I just haven't personally seen one that I can remember, so, I was curious to do my own! I was discussing this with a group of people today and it was very interesting to see how widely the number varied between individuals. :0c )

(Reblog for bigger sample size if you can, and feel free to explain your answer in tags if there's anything extra to add!)

[wandyward]

restaurant like grandma's 🥪

Origin ID: WandyWard Download - simfileshare v1. or v2. (with mod basemental drugs)

Moonwood Mill

No CC

20 x 15

price: 48 064 §

Если вы будете брать участок из галереи, то он будет отображаться, как постройка с СС-контентом. Я пыталась это исправить, но не вышло. ___ If you take a plot from the gallery, it would be displayed as a building with cc content. I tried to fix it, but it didn't work out.

[hyggetrait]

Welcome to El Árbol Fusion Restaurant

Functioning Hours:

Sunday -Thursday 10:00am - 9:00pm ET 

Friday -Saturday 10:00am - 12:00am ET

Located in Windenburg, El Árbol is the latest restaurant opened by humanitarian chef Jorge Andris. With a minimal but tropical decor, imported wines from all over the sim's world, and delicious gastronomic haute cuisine we are sure this latest hot spot will delight any sim's pallet.

Gallery ID: NicoleSimblr

Make sure to check the ‘include custom content’ checkbox otherwise my builds wont come up.

Additional Information, including CC list below.

Important Information:

Enable bb.moveobjects when placing down

I use gshade preset Tofu by @ellcrze, so colors might look different for you

Always feel free to tag me if you download and use the lot, it makes me so happy! 

This build uses a lot of items from the dessert luxe pack, so I highly recommend having that pack which hopefully everyone has since it was free!

CC Information

note the * denote the cc that is not required or only use one item from a set and are simply decor elements you can pass up.

Tuds - Inds 01-03, Cave, NCTR - note all of these sets are required

Myshunosun - Gale Dining (I would argue this is also required)

HeyHarrie - Brownstone (wallpaper, windows), SPOONs (Couches), Jardane

Harlix - Orjanic (columns), Jardane

CharlyPancakes - CHALK pt 2 (Floor)

Pierisims - MCM (plant), Davids Apartment (Rug)*

[majunju]

you draw a lot of lumine and stelle, so can we see aether and caelus?

srry i like girls

[katesimblr]

Lunch Park

I have built a small lunch park. It invites your Sims to spend their lunch break with pizza or waffles. There is also a small park to stretch your feet or enjoy nature before going back to work. The lot is a gift for all my patreons. No matter what membership level.

Thanks to all creators who made this house possible with their CC, like @chicklet, @kkbsmm, @lady-moriel and many many more.

Download CC

Download tray files

[turtleblogatlast]

Love the thought of Leo just casually being well traveled to absurd degrees. Like one day they’re facing their new Big Bad of the year and like, Draxum or whoever says that the key to their fight is located somewhere in, like, Latvia or some place, but no one knows where to start.

Then Leo’s like “oh I know a place” and when asked how the heck he could know of one it smash cuts to Leo falling through the ceiling of said place due to a portal mishap.

Also love the idea of Leo, being as accidentally (and then later, purposefully) well traveled as he is, sometimes taking his family on outings to different places all over, maybe to some new Yokai spots he found along the way.

In these places, Leo 100% lets his bros get scammed by tourist traps.

[moeblob]

...and they were coworkers. (an actual conversation from my last job)