#they have an UNDERSTANDING

[merelyspecters]

sayid and danielle would make each other better/worse/better/worse/better/worse/better/wor

[therealraewest]

MK actively getting the tar kicked out of him and STILL yelling at Scarlet to please stop doing murder

[robyn-i-guess]

liking someone platonically is so embarrassing like. yeah i admire you. yeah i think about you all the time. yeah i look forward to every time i see you even if it's only for a minute. yeah it's all platonic and yeah i couldn't explain this because it'd sound romantic. fucking hell

[inkskinned]

please i love you i'm begging you bring back suspension of disbelief bring back trusting the audience like. i cannot handle any more dialogue that sounds like a legal document. "hello, i am here to talk to you about the incident from a few minutes ago, because i feel you might be unwell, and i am invested in your personal wellbeing." "thank you, i am unwell because the incident was hurtful to me due to my childhood, which was bad." I CANT!!!!

do you know how many people are mad that authors use "growled" as a word for "said"? it's just poetics! they do not literally mean "growled," it's just a common replacement for "said with force but in a low tone." it's normal! do you hear me!! help me i love you please let me out of here!!!

[holographings]

someone on twitter said Imagine what s2 jayce would give to talk to s1 viktor just one more time. and someone had a time travel alternate dimension fic ready to go. and i read it. and now my face is being eaten by 3750 feral dogs i think

[mod2amaryllis]

i love being married to a straight guy. this morning we were parallel chilling and i glance at his computer and he's watching a drill fight tournament. as in, guys attaching drills to the same rod and turning them on until one breaks. to find the strongest drill. jose noticed me staring and rolled out of the way so i could see the screen. he knew every drill brand and told me their quality and price. i watched the whole thing without comment. the violence was enchanting. i never would have found this. he's a vector to an entirely alien, often beautiful, world.

[butchfalin]

the funniest meltdown ive ever had was in college when i got so overstimulated that i could Not speak, including over text. one of my friends was trying to talk me through it but i was solely using emojis because they were easier than trying to come up with words so he started using primarily emojis as well just to make things feel balanced. this was not the Most effective strategy... until. he tried to ask me "you okay?" but the way he chose to do that was by sending "👉🏼👌🏼❓" and i was so shocked by suddenly being asked if i was dtf that i was like WHAT???? WHAT DID YOU JUST SAY TO ME?????????? and thus was verbal again

[poorly-drawn-mdzs]

Expertise can't help you here.

[merelyspecters]

as someone who has admittedly blocked the whole lost tag for fear of spoilers, i really thought there would be more sayid/danielle content out there

[rafeandonlyrafe]

well 🧍‍♀️ as a reminder this blog is NOT a safe space for trump supporters but it IS a safe place for women, queers, trans ppl, people of color, undocumented people, and any marginalized group.

[mcworm]

JUST SAW A FED-EX DRIVER JUMP OUR OF HIS TRUCK AT A REDLIGHT AND RUN UP TO A SECOND FED-EX TRUCK (THREE CARS AHEAD) AND THE GUY LEANED OUT AND THEY JUST KISSED ON THE LIPS? HELLO?

[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.

[anarchopuppy]

I, a hearing person who likes subtitles just as a preference, shouldn't have to read a subtitle that's obvious nonsense, go back a couple seconds, and listen again in order to figure out what's going on. An accessibility feature should not be the most half-assed part of a professionally made production. Scripted media has absolutely no excuse for not having subtitles or having subtitles that aren't perfectly verbatim. Professional captioning services should be ashamed of the shoddy work that they put out. Captions should be treated as a part of the production, just like filming, editing, audio balancing, etc - and anything that releases with missing or bad captions should be seen as unfinished

[inkskinned]

i got rickrolled today but it didn't work because i have adblocker installed, so youtube just told me i violated the terms of service. yesterday i was trying to edit a picture as a joke for my girlfriend, and google made me check a box to prove i'm human because i wasn't "searching normally".

it isn't just that capitalism is killing fun and whimsy, it is that any element of entertainment or joy is being fed upon by this mosquito body, one that will suck you dry at any vulnerability.

do you want to meet new friends in your city? download this app, visit our website, sign up for our email list. pay for this class on making a terrarium, on candlemaking, on cooking. it will be 90 dollars a session. you can go to group fitness, but only under our specific gym membership. solve the puzzle, sign up for our puzzle-of-the-month-club. what is a club if not just a paid opportunity - you are all paying for the same thing, which makes you a community.

but you're like me, i know it - you're careful, you try the library meetings and the stuff at the local school and all of that. the problem is that you kind of want really specific opportunities that used to exist. you are so grateful for libraries and the publicly-funded things: they are, however, an exception - and everything they have, they've fought tooth-and-nail to protect. you read a headline about how in many other states, libraries have virtually nothing left.

do you want to meet up with your friends afterwards? gift your friends the discord app. you can choose to go to a cafe (buy a coffee, at least), a bar (money, alcohol) or you can all stay in and catch a movie (streaming) or you can all stay in bed (rent. don't get me started) and scream (noise complaint. ticket at least).

you want to read a new book, but the book has to have 124 buzzwords from tiktok readers that are, like, weirdly horny. you can purchase this audiobook on audible! your podcast isn't on spotify, it's on its own server, pay for a different site. fuck, at least you're supporting artists you like. the art museum just raised their ticket price. once, they had a temporary exhibit that acknowledged that ~85% of their permanent art galleries were from cis white men, and that they had thousands of works by women (even famous women, like frida! georgia o'keefe!) just rotting in their basement. that exhibit lasted for 3 months and then they put everything away again.

walmart proudly supports this strip of land by the street! here are some flowers with wilting leaves. its employees have to pay out-of-pocket for their uniforms. my friend once got fined by the city because she organized a community pick-up of the riverfront, which was technically private property.

no, you cannot afford to take that dance class, neither can i. by the way - i'm a teacher. i'm absolutely not saying "educators shouldn't be paid fairly." i'm saying that when i taught classes, renting a studio went from 20 bucks an hour to 180 in the span of 6 months. no significant changes to the studio were made, except they now list the place as updated and friendly. the heat still doesn't work in the building. i have literally never seen the landlord who ignores my emails. recently they've been renting it out at night as an "unusual nightclub; a once-in-a-lifetime close-knit party." they spent some of those 180 dollars on LEDs and called it renovating. the high heels they invite in have been ruining the marley.

do you want to experience the old internet? do you want to play flash games or get back the temporary joy of club penguin? you can, you just need to pay for it. i have a weird, neurodivergent obsession with occasionally checking in to watch the downfall and NFT-ification of neopets. if i'm honest with you all - i never got into webkins, my family didn't have the money to buy me a pointless elephant. people forget that "being poor" can mean literally "if i buy you that toy, i can't afford rent."

you and i don't have time to make good food, and we don't have the budget for it. we are not gonna be able to host dinner parties, we're not made of money, kid. do you want some kind of 3rd space? a space that isn't home or work or school? you could try being online, but - what places actually exist for you? tiktok counts as social media because you see other people on it, not because they actually talk to you.

there was a local winter tradition of sledding down the hill at my school. kids would use pizza boxes and jackets and whatever worked, howling and laughing. back in september, they made a big announcement that this time, rules were changing, and everyone must pay 10 dollars to participate. when im not scared shitless, i kind of appreciate the environmental irony - it hasn't gone below 40. so much for snow & joyriding.

i saw a bulletin for a local dogwalking group and, nervous about making a good first impression, showed up early. the first guy there grimaced at me. "sorry," he said. "there's a 30-dollar buy-in fee." i thought he was joking. wait. for what? the group doesn't offer anything except friendship and people with whom to walk around the city.

he didn't know the answer. just shrugged at me. "you know," he said. "these days, everything costs money."

[collaredkittyboy]

[mynnthia]

was talking with a friend about how some of dunmeshi fаndom misunderstands kabru's initial feelings towards laios.

to sum up kabru's situation via a self-contained modernized metaphor:

kabru is like a guy who lost his entire family in a highly traumatic car accident. years later he joins a discord server and takes note of laios, another server member who seems interesting, so they start chatting. then laios reveals his special interest and favorite movie of all time is David Cronenberg's Crash (1996), and invites kabru to go watch a demolition derby with him