#sorry i have to do this

[blockgamepirate]

What sucks is that I can feel that a major split in the fandom is probably inevitable now

I guess this is doomposting but I can already see it happening

idk, I'm gonna support the workers in any case

I don't particularly care about the current argument over the union, it's pure distraction to shift the discussion away from the actual problems, as if anyone here actually cares about the union and not just what the union can possibly facilitate

But I do care about the employees and former employees of QSMP and they deserve respect and dignity and credit, not slander or vague passive-aggressive accusations

Which I've unfortunately seen even from people I know and care about, even people I follow or used to follow here on Tumblr, even people I consider friends

So, I feel like I should just be honest here, idk how I'm gonna handle this diplomatically in order not to burn too many bridges unnecessarily, because I don't actually want to lose people over this, but I do also have principles

I had no animosity towards Quackity before this, I hope you can see that from my blog history; I've never been a cc!Quackity hater. Unfortunately at this point I do need to see him do better than this, because his employees and former employees deserve better

If he does actually try to make it all up for them, if he actually talks to them with respect and a willingness to listen to their concerns and their experiences, then I have no more beef with him

I don't think he's a bad person, but he is doing a bad thing

That's all

[pengugu09]

I was scrolling on my book and found this weird ahh egg drawing😭😭😭

Anyways-

Yuuma.😍🩷🩷🩷

[nathaniacolver]

arcane ships be like

i love a show that teaches equality (😭😭😭)

[pangur-and-grim]

a lot of you probably knows Belphie's story, but I'll summarize just in case.

Devon Rex cats are better for people with allergies (less shed fur + less Fel d1 protein in their saliva), so on February 16, 2024, I went the breeder route and put down a deposit. before Belphie even opened his eyes, he was mine!

every Friday, the breeder sent me a new photo. I had a broken leg, and was basically rotting in bed at that point, so it was the best part of my week. then, at 12 weeks old, I BROUGHT HIM HOME!

at first, he was so alive! like a wind-up monkey that never shut off. he dangled from the wall-hangings, savaged my feet as I walked, and used my elderly cats as jumping poles to do cool acrobatics over. but all this gradually faded.

first, he stopped playing. then he stopped climbing. then he stopped moving much at all. my vet ran tests on him and found multiple pathogens (calcivrius + mycoplasma), but the medication didn't help - he kept declining.

on September 17th, I woke up to find him swollen like a balloon. we finally had an answer: he had Feline infectious Peritonitis, aka FIP. before 2017, this would've been a death sentence. he would've kept bloating until he drowned in his own fluids. and before 2024, I would've been forced to inject him with black market drugs. but thankfully, South Tower Animal Hospital in Fergus, Ontario was doing a study on the oral medication! we drove two hours, enrolled him, and left with the GS-441524 pills.

and he went from those photos above.....to this:

I thought Belphie would die as a kitten. I'd accepted that he would never grow up. but now he gets to LIVE!

and all for the low cost of $7,553.....ahhhahaha........god.

that + a recent home disaster has wiped out my savings, but I still need to pay for Belphie's medication. to remain in this study, I need to do bloodwork monthly until Feb 2025, and he'll need daily pills until March 2025.

I've put a risograph print + enamel pin set up at greerstothers.shop. I hate asking for help, but if you'd like to support Belphie's continued treatment, please consider checking them out!

[potofsoup]

Oh look, it seems like there's a Republican-led movement to purge voter rolls in the lead-up to the election! It's almost as if your vote matters and they don't want you to vote! Anyway, I whipped up a quick map (based on this) that shows when the voter registration deadline is in each state. There are a few deadlines coming up in the next week or so.

If you live in a state that regularly purges voter rolls for infrequent voters (the orange ones in the first map), or if you moved recently, it's good to check if you're still registered to vote.

Vote.org makes it super easy to check your registration: https://www.vote.org/am-i-registered-to-vote/

Just put in your address and DOB and they'll tell you whether you're registered. (And they give you a quick link to register online if it turns out that you're not! Only the 9 states in white on my map don't have online registration, and for those they provide instructions on how to do it via mail or in person.) If you want an extra verification, find your state's election website and double-check there.

So yeah, give yourself peace of mind -- do a quick check. :)

[marfian]

So act 3 huh

[mutualcombat]

*bites ur scruff*

[full on twitter]

[hinamie]

to moving forward

[majubengel]

One Piece final battle

poorly drawn extra:

[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.

[urdreamwife]

Wanda as your cat 🐱 pspspspspspspspssppsspspspspspspspspsps 🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻

[inkskinned]

this is just my opinion but i think any good media needs obsession behind it. it needs passion, the kind of passion that's no longer "gentle scented candle" and is now "oh shit the house caught on fire". it needs a creator that's biting the floorboards and gnawing the story off their skin. creators are supposed to be wild animals. they are supposed to want to tell a story with the ferocity of eating a good stone fruit while standing over the sink. the same protective, strange instinct as being 7 and making mud potions in pink teacups: you gotta get weird with it.

good media needs unhinged, googling-at-midnight kind of energy. it needs "what kind of seams are invented on this planet" energy and "im just gonna trust the audience to roll with me about this" energy. it needs one person (at least) screaming into the void with so much drive and energy that it forces the story to be real.

sometimes people are baffled when fanfic has some stunning jaw-dropping tattoo-it-on-you lines. and i'm like - well, i don't go here, but that makes sense to me. of fucking course people who have this amount of passion are going to create something good. they moved from a place of genuine love and enjoyment.

so yeah, duh! saturday cartoons have banger lines. random street art is sometimes the most precious heart-wrenching shit you've ever seen. someone singing on tiktok ends up creating your next favorite song. youtubers are giving us 5 hours of carefully researched content. all of this is the impossible equation to latestage capitalism. like, you can't force something to be good. AI cannot make it good. no amount of focus-group testing or market research. what makes a story worth listening to is that someone cares so much about telling it - through dance, art, music, whatever it takes - that they are just a little unhinged about it.

one time my friend told me he stayed up all night researching how many ways there are to peel an orange. he wrote me a poem that made me cry on public transportation. the love came through it like pith, you know? the words all came apart in my hands. it tasted like breakfast.

[brucie-baby]

the fact that alfred was the one to put up jason's memorial is so important to me

[i-hear-a-sound]

free my boy luigi mansion bc the cops definitely just turned a random fucker into a patsy after being unable to find the actual killer. no ‘criminal’ is a genius don’t get me wrong but there’s having the mildest amount of common sense expected of a living entity on planet earth and then there’s carrying around the weapon used to commit the crime *edit THAT IS BELIEVED TO BE FUCKING 3D PRINTED + the full 3 page manifesto explaining the motives for the crime not just in public but in a fucking McDonald’s

[letmetellyouaboutmyfeels]

I am incredibly serious right now when I beg you all, please, and if you have Twitter or Tiktok or whatever to please spread the word: click on an author's profile on Ao3.

You want to know if an author has written more? Want to know if they're still writing? Want to see more from them? Want to know if they've written a trope or kink or sex scenario you enjoy?

Click on their name. And look at their profile.

I cannot tell you how many times in the last six months someone has read a new or newer fic of mine and said they (a new reader who has read nothing else I've done) "can't wait to see what you do next!" I've written 50+ fics and over a million words already.

"I don't know if you're still writing..." click on my profile. I am. I literally wrote a 128k+ fic for that ship last month.

"Would you ever do X?" "Please do Y!" I already did. Click on my name and look at my works.

Archive of our Own is a library. It's an archive. Not social media. It is your responsibility to fight back against the laziness that corporate algorithms have trained into you.

Click my author name. Just click it. Just click it.

Before you demand more, or ask if a writer will do XYZ, or wonder if the author still writing, or anything - click on their profile. Click on the author's profile.

I'm not trying to be mean or condescending or anything like that. I'm just exhausted. It's disheartening and frustrating to repeat myself ad nauseam, because someone couldn't take thirty seconds to do the tiniest bit of work to see if I've written lately, if I've written more for their ship, or scan my works to see if I've written what they're asking for. Please. Please. I'm begging.

Click the author's name, and explore before you ask.

[areyouscaredyet]

im not particularly religious but i think it’s very cute that Trans Day of Visibility and Easter are on the same day this year :)

its no question that something like this could be triggering or upsetting to a number of queer ppl given the current sociopolitical climate, so i want everyone to remember that u are loved! Regardless of what u or others believe, there are ppl who will love and support you always. Give yourself patience and treat yourself with care!!!

happy and peaceful TDOV everyone!! And Easter to those who celebrate :D