The container store palm beach gardens
Classical Fencing
2012.08.16 03:24 Classical Fencing
This subreddit is designed to help individuals look into Classical fencing and to facilitate discussion between groups of Classical fencers who are separated by distance. Furthermore, the hope is to further enrich the Olympic and Classical styles by casting critical, scholarly eyes on both. This subreddit is currently under construction. If you have a question regarding Classical fencing please head over to the fine folks at /Fencing and mention Classical in the title.
2014.04.06 22:38 CastawayFarAway What 3 items would you bring to a deserted tropical island if you were a castaway?
What 3 items would you bring to a deserted tropical island if you were a castaway? Please read the rules in the sidebar.
2017.11.08 02:36 1blockologist Pareto Network
Current, reputable & actionable content for the digital currency marketplace. Pareto is a peer to peer financial content marketplace, where the Pareto token gives transparent exposure to the value of information in the network.
2023.06.01 17:55 _Triple_ [STORE] 900+ KNIVES/GLOVES/SKINS, 50.000$+ INVENTORY. M9 Fade, M4 Poseidon, BFK Freehand, Crimson Kimono, Nomad Fade, Skeleton, Kara Lore, Bayo Autotronic, AWP Fade, Kara Damas, BFK Ultra, Kara Freehand, Kara Bright, M9 Damas, Omega, Tiger Strike, Flip MF, Bayo Tiger, Deagle Blaze, Talon & More
Everything in my inventory is up for trade. The most valuable items are listed here, the rest you can find in My Inventory
Feel free to Add Me or even better send a Trade Offer. Open for any suggestions: upgrades, downgrades / knives, gloves, skins / stickers, patterns, floats.
All Buyouts are listed in cash value.
KNIVES
★ Butterfly Knife Freehand FN #1, B/O: $2500
★ Butterfly Knife Ultraviolet FT, B/O: $822
★ Butterfly Knife Scorched FT, B/O: $616
⎯★ Bayonet Tiger Tooth MW #1, B/O: $1300
★ Bayonet Autotronic FN, B/O: $1050
★ Bayonet Tiger Tooth MW, B/O: $629
★ Bayonet Bright Water FT, B/O: $326
★ Bayonet Safari Mesh BS, B/O: $233
⎯★ Karambit Lore FT, B/O: $1110
★ Karambit Damascus Steel FT, B/O: $840
★ Karambit Freehand MW, B/O: $784
★ Karambit Bright Water MW, B/O: $759
⎯★ M9 Bayonet Fade FN, B/O: $1801
★ M9 Bayonet Fade FN, B/O: $1801
★ M9 Bayonet Damascus Steel FN, B/O: $751
⎯★ Nomad Knife Fade FN, B/O: $1156
★ Nomad Knife Slaughter MW, B/O: $544
★ Nomad Knife Blue Steel WW, B/O: $318
⎯★ Flip Knife Marble Fade FN, B/O: $646
★ Flip Knife Doppler (Phase 4) FN, B/O: $574
★ Flip Knife Gamma Doppler (Phase 1) MW, B/O: $552
★ Flip Knife Case Hardened FT, B/O: $257
★ Flip Knife Freehand FT, B/O: $255
★ StatTrak™ Flip Knife Bright Water FN, B/O: $287
⎯★ Huntsman Knife Lore FN, B/O: $461
★ Huntsman Knife Gamma Doppler (Phase 4) FN, B/O: $436
★ Huntsman Knife Doppler (Phase 3) FN, B/O: $353
★ Huntsman Knife Autotronic FT, B/O: $212
★ Huntsman Knife Bright Water FT, B/O: $129
★ Huntsman Knife Forest DDPAT MW, B/O: $129
★ Huntsman Knife Forest DDPAT BS, B/O: $123
★ StatTrak™ Huntsman Knife Rust Coat BS, B/O: $127
⎯★ Bowie Knife Gamma Doppler (Phase 2) FN, B/O: $375
★ Bowie Knife Gamma Doppler (Phase 1) FN, B/O: $363
★ Bowie Knife Tiger Tooth FN, B/O: $269
★ Bowie Knife Crimson Web WW, B/O: $192
★ Bowie Knife Bright Water FN, B/O: $159
★ Bowie Knife Ultraviolet FT, B/O: $126
⎯★ Stiletto Knife Slaughter FN, B/O: $616
★ Stiletto Knife Crimson Web FT, B/O: $412
★ StatTrak™ Stiletto Knife Night Stripe FT, B/O: $227
⎯★ Falchion Knife Lore FT, B/O: $214
★ Falchion Knife Autotronic FT, B/O: $192
★ Falchion Knife Scorched WW, B/O: $105
⎯★ Survival Knife Crimson Web BS, B/O: $216
★ Survival Knife Case Hardened FT, B/O: $198
★ Survival Knife Scorched FT, B/O: $111
⎯★ Shadow Daggers Fade FN, B/O: $368
★ Shadow Daggers Doppler (Phase 3) FN, B/O: $228
★ Shadow Daggers, B/O: $201
★ Shadow Daggers Damascus Steel FT, B/O: $108
★ Shadow Daggers Ultraviolet FT, B/O: $105
★ Shadow Daggers Black Laminate FT, B/O: $99
★ Shadow Daggers Forest DDPAT FT, B/O: $85
⎯★ Gut Knife Doppler (Sapphire) MW #1, B/O: $1700
★ Gut Knife Gamma Doppler (Phase 1) FN, B/O: $223
★ Gut Knife Marble Fade FN, B/O: $203
★ Gut Knife Doppler (Phase 2) FN, B/O: $191
★ Gut Knife Case Hardened BS, B/O: $127
⎯★ Navaja Knife Doppler (Phase 4) FN, B/O: $199
★ Navaja Knife Doppler (Phase 4) FN, B/O: $199
★ Navaja Knife, B/O: $138
★ Navaja Knife Damascus Steel FN, B/O: $111
⎯★ Classic Knife Urban Masked FT, B/O: $146
★ StatTrak™ Classic Knife Stained BS, B/O: $168
⎯★ Ursus Knife Doppler (Phase 3) FN, B/O: $476
★ Ursus Knife, B/O: $375
⎯★ Skeleton Knife, B/O: $1137
★ Talon Knife, B/O: $608
★ Paracord Knife, B/O: $305
★ Survival Knife Forest DDPAT FT, B/O: $97
GLOVES
★ Moto Gloves Transport MW, B/O: $204
★ Moto Gloves Polygon BS, B/O: $142
★ Moto Gloves Blood Pressure BS, B/O: $84
★ Moto Gloves Blood Pressure BS, B/O: $84
★ Moto Gloves 3rd Commando Company BS, B/O: $63
★ Moto Gloves 3rd Commando Company BS, B/O: $63
⎯★ Specialist Gloves Crimson Kimono WW, B/O: $1215
★ Specialist Gloves Tiger Strike FT, B/O: $672
★ Specialist Gloves Lt. Commander FT, B/O: $305
★ Specialist Gloves Lt. Commander BS, B/O: $140
★ Specialist Gloves Crimson Web BS, B/O: $137
★ Specialist Gloves Buckshot FT, B/O: $75
⎯★ Driver Gloves Crimson Weave FT, B/O: $359
★ Driver Gloves Imperial Plaid BS, B/O: $229
★ Driver Gloves Overtake BS, B/O: $77
★ Driver Gloves Racing Green FT, B/O: $48
⎯★ Sport Gloves Omega FT, B/O: $739
★ Sport Gloves Amphibious BS #2, B/O: $733
★ Sport Gloves Arid BS, B/O: $292
⎯★ Hand Wraps Giraffe MW, B/O: $212
★ Hand Wraps Leather FT, B/O: $160
★ Hand Wraps Desert Shamagh MW, B/O: $101
⎯★ Broken Fang Gloves Yellow-banded MW, B/O: $185
★ Broken Fang Gloves Needle Point FT, B/O: $67
★ Broken Fang Gloves Needle Point WW, B/O: $59
⎯★ Hydra Gloves Case Hardened BS, B/O: $65
★ Hydra Gloves Emerald FT, B/O: $65
★ Hydra Gloves Emerald BS, B/O: $62
WEAPONS
AK-47 Case Hardened BS, B/O: $130
AK-47 Bloodsport MW, B/O: $79
AK-47 Fuel Injector BS, B/O: $76
AK-47 Fuel Injector BS, B/O: $76
AK-47 Bloodsport FT, B/O: $70
AK-47 Neon Rider MW, B/O: $60
StatTrak™ AK-47 Aquamarine Revenge FT, B/O: $72
⎯AWP Fade FN, B/O: $1039
AWP Asiimov FT, B/O: $139
AWP Asiimov FT, B/O: $139
AWP Wildfire MW, B/O: $95
AWP BOOM MW, B/O: $93
AWP BOOM MW, B/O: $93
AWP Duality FN, B/O: $81
AWP Asiimov BS, B/O: $79
AWP Asiimov BS, B/O: $79
AWP Chromatic Aberration FN, B/O: $60
StatTrak™ AWP Hyper Beast FT, B/O: $68
StatTrak™ AWP Hyper Beast FT, B/O: $68
StatTrak™ AWP Electric Hive FT, B/O: $55
⎯Desert Eagle Blaze FN, B/O: $623
Desert Eagle Emerald Jörmungandr FN, B/O: $241
Desert Eagle Cobalt Disruption FN, B/O: $81
Desert Eagle Cobalt Disruption FN, B/O: $81
Desert Eagle Cobalt Disruption FN, B/O: $81
Desert Eagle Printstream FT, B/O: $54
⎯M4A1-S Blue Phosphor FN, B/O: $434
StatTrak™ M4A1-S Bright Water MW, B/O: $55
⎯M4A4 Poseidon FN, B/O: $1465
M4A4 Asiimov BS, B/O: $55
M4A4 Hellfire MW, B/O: $50
⎯USP-S Kill Confirmed MW, B/O: $72
USP-S Printstream FT, B/O: $69
StatTrak™ USP-S Kill Confirmed FT, B/O: $139
⎯AUG Flame Jörmungandr FN, B/O: $234
P90 Run and Hide FT, B/O: $147
Five-SeveN Candy Apple FN, B/O: $61
Trade Offer Link - Steam Profile Link - My Inventory
Some items on the list may no longer be available or are still locked, visit My Inventory for more details.
Send a Trade Offer for fastest response. I consider all offers.
Add me for discuss if there is a serious offer that needs to be discussed.
2023.06.01 17:52 TrainingTeaching [M4F] Lifelong childhood rivals brought together, forced to rely on each other to survive in the middle of a Mafia conspiracy
Nick’s earliest memories were of an unhappy home. His father, an alcoholic gambling addict, would regularly disappear for days, returning in the same clothes and not having shaved for days, and having blown all their savings on his binge. Eventually, in his mothers attempts to stand her ground, she tried to make him choose his family or the gambling. It drove him into a rage where he ended up beating her severely and running before the police came, and that was the last time he saw his father.
At 12 years old, his mother died of cancer that quickly spread through her body after first being discovered. Refusing to live with the parents of his father, he ran away and lived on the streets. For such a young boy, he was quite shrewd, shoplifting food from various grocery stores. Within just a couple months, he was devising schemes with teenagers to shoplift from department stores to mom and pop stores, and everything in between, selling the goods to local pawn shops. He learned how to learn the dead-zones of cameras, how to pry the security tags off of items, and how to distract security.
Then his friend gave him the idea of breaking into closed stores or vacation homes to rob them. He was careful, wearing a hoodie, tied to leave no stray hairs as evidence, a mask, gloves, different shoes, and a reversible jacket on the outside that he could flip around to quickly match a different description.
It was successful for the first few attempts, but then he decided to do a job on his own, and attempted to rob the wrong store.
He was casing the place, knocking on the door at the same time every day to ensure nobody was answering the door. Breaking a small window atop the lower floor and climbing a garbage pail to hop through. He went to the cash register, feeling like he hit the jackpot when he discovered more than a thousand in cash, totaling to a few thousand. But he wasn’t aware that the building wasn’t at all abandoned and was attached to a second building, and was a front for Patrick O’Sullivan, a member of the Irish Mob, and they just so happened to be doing a deal at the time.
He tried to run away, heading towards the door, but eventually ran into a boy not much older than he was. He always carried a switchblade with him as a last resort, pulling it on the boy. But he didn’t have it in him to stab the boy. He hesitated. And he got caught.
They forced him to take a seat at the table, and Patrick paced back and forth, Nick’s switchblade in hand. “So you want to steal from *me*?” He scoffs as he flicks open the switchblade. “Usually I would just cut off your fingers so you learn your lesson.” He turns to look at Nick was rage in his eyes. “But you *threatened my son*!?” he shouts into the boy's face, holding the knife just inches from his neck.
“Wait.” Nick hears a voice from behind him protest. Walking around him, narrowing his eyes as he gets a better look at his face, then nodding to himself. He has a different complexion than the others. “I recognize this kid. He’s the son of one of ours. Let him go, I’ll handle this.” he says as he turns to one of his associates, handling a much larger sum of money than NIck had just stolen, tossing it on the table in front of Nick. “This should cover the inconvenience.” He turns back to Nick and gives Nick a stern look. “I’ll make sure no threats to your family ever happen again. And this boy will make it up to you tenfold, *right*?” He gives Nick a small, almost imperceivable nod. Nick quickly agrees.
That was the day Nick met Lorenzo Columbo of the Italian Mafia. Nick never understood why he stepped in and saved him, Lorenzo only claimed that he saw ‘potential’ in him, but it earned Nick’s undying loyalty. He became like a father figure in Nick’s life, something he had never had prior. He gave him a place to stay with one of the maids, whose English wasn’t the best, but as she couldn’t have children of her own she took him as one of her own. Lorenzo taught him how to get by with less risk, *without* getting caught, while also teaching him the value of a hard work ethic.
But it wasn’t all smooth sailing, particularly when it came to family issues. Lorenzo’s daughter, Luna, never understood why her father brought Nick into their life. She was very attached, an only child, and being a few years younger than Nick, Lorenzo never explained what happened to her as she would have been too young to understand, and she tried to keep his direct family from getting involved in any ‘business’ issues. But he was trying to teach Nick how to be a man who could take care of himself, as he has already experienced so many things that no boy his age should have been exposed to.
Lorenzo was gone most of the time, handling business, unintentionally neglecting Luna. Like Nick, she was mostly raised by the maids, spending far more time with them than she spent with her own family. The maids and her dog were her primary companions. She never understood why Nick was allowed to join Lorenzo at work, but she couldn’t. She became increasingly jealous of the time spent with Nick, eventually despising him. She would be the first to remind Nick that he wasn’t really one of their family, and that he never would be. She would lash out, disobeying her fathers rules, but Lorenzo had a soft spot for children and she would be allowed to get away with it. The only rule he was extremely strict on is that she wasn’t allowed to leave the house without supervision, in that way he was overprotective of her, fearing that someone might take her away to get back at him.
Nick never understood why she hated him so much. He never did anything wrong to her, and she constantly targeted him. He didn’t ask for any of this, he just did as told, and tried to be obedient - something that Luna certainly was not. Due to how she treated him, he developed a distaste for her. Considering he spent a lot of efforts trying to stay in line and follow the rules, he never understood why she *never* followed the rules, and why he was judged so harshly for breaking the rules, while she could get away with anything. It didn’t seem fair. From that point, though he wasn’t one of their family members, it was almost like they had a never-ending sibling rivalry.
-----
6 years later…
Lorenzo asked Nick to speak to him privately. He confided that they had a major problem. One of the O’Sullivan brothers was dead. Lorenzo expressed that it breaks his heart to have to ask for this, but they need somebody to take the fall, and asked Nick if he could do it, promising that he would make it up to him and be there for him once he’s out.
To Lorenzo’s surprise, Nick gladly accepted. Nick felt that he owed his *life* to Lorenzo and would do *anything* for him, because he wouldn’t even be alive if it wasn’t for Lorenzo.
It wasn’t until the day of the trial that he was informed that *Luna* was the person he was taking a fall for. As much as that explained why Lorenzo needed somebody to take the fall - he couldn’t let his daughter go down, and it would be extremely poor optics if his daughter murdered one of them - he wondered to himself why it had to be her of all people. ‘It’s just like her to *literally* get away with murder!’, he thought to himself. But he was loyal, and still decided to do what he agreed to without dispute.
The part that really upset him was when she took the stand as a witness. She burst out crying, accusing Nick of being ‘crazed’, how all they were doing was hanging out peacefully and over a joke he snapped and couldn’t control himself, giving explicit detail about how brutal he was, how he grabbed the murder weapon - a relatively small but heavy ornamental statue - and just wouldn’t stop hitting him. She almost got it escalated from homicide to murder, and would have if Lorenzo didn’t pay for the best lawyer in the state. Nick tried his best to keep his cool, and had to accept that Luna finally got what she wanted… For Nick to be gone.
-----
10 years later…
Nick is finally released, and Lorenzo has provided him with a home. But they had to be discreet, as it would seem quite obvious if he fell right back in line after serving time for killing one of the Irish without permission.
One day, Lorenzo calls and says it’s an emergency, he needs Nick to meet him at the house urgently.
Nick arrives at the house, standing in the next room awaiting a moment to speak with Lorenzo.
“What do you mean you’re leaving!?” he hears the unmistakable bitterness of Luna’s voice speaking to her father. “You’re leaving me!?” Her voice is becoming increasingly distraught. “I guess I should be used to you leaving by now!” it sounds as if she’s on the verge of tears.
“Sweetie, this is urgent.” Lorenzo says calmly. “Tell me something new, dad!” she says with a scoff. After a brief pause. “... How bad is it?” she asks her father. He remains quiet. “Why aren’t you saying anything!?” Lorenzo breaths in deeply and sighs. “It’s nothing for you to worry ab-” Luna interrupts him. “I’m not a child!” she spats back at him. “Luna, watch your tone!” he says commandingly, leaving no room for dispute.
“I’m putting someone else in charge. You’re going to listen to everything he tells you to do in my absence. Do not give him a hard time, do you hear me? There will be no negotiation. Just because I’m not here, does not mean you can do whatever it is you want to, is that clear?” he demands.
“Yeah, whatever. Have a safe trip dad.” She stomps out of the room, Nick only seeing the back of her head as she speeds by, hiding her face, presumably to hide tears. She didn’t even notice him.
Nick enters the room, Lorenzo seeming relieved at his presence. Nick presumes that Lorenzo wasn’t sure if he would show up. He stands tall, hands clasped behind his back as Lorenzo takes a seat.
“Nick, I have to leave, and I’m leaving you in charge. I don’t have time to explain.”
Without hesitation, Nick responds. “How long can I expect you to be gone?”
“That is left to be determined…” Lorenzo says, sounding almost sad.
Nick gives a small nod. “I assume there will be an announcement of my authority to minimize insubordination? And I’ll need a briefing on your dealings, as well as a place to stay while you are gone.”
Lorenzo lets out a small chuckle. “Nicolaus, you already know all of my dealings. I have never kept any secrets from you. And you could choose any of the guest rooms here to stay in.” Ever since he was a child, Lorenzo was the only person to call Nick by his full name. To others, he was just Nick, or to the maid staff, he was Nicky as a term of endearment.
“You can trust that your business will be safe under my care, sir.” Nick says confidently.
“And my daughter?” Lorenzo tilts his head down, eyes looking up at Nick’s with a piercing gaze.
Up until this point, Nick has done a good job of keeping stone-faced. But he’s sure that at hearing about her, that Lorenzo could see a slight wince on his face.
“Yes sir, of course.”
-----
A little while later, Nick had taken some time to process the situation. He realized he needs to read between the lines of this situation and figure out why *he* was chosen for the job. It makes little sense. Optics are extremely bad, leaving a person with his history not only being accepted back, but now in charge?
Nick dared not question Lorenzo any further, not only because of his integrity and respect for authority, but because he knew if Lorenzo did not give any further information, it’s because he does not feel comfortable speaking around the others.
Then there’s the way he mentioned his daughter. Nick could sense that this means Luna is in danger. There must be some legitimate threat out there, one that his regular people couldn’t handle, or could not be trusted for. And that’s likely related to the reason he’s leaving too. The bad blood between us implies how serious the threat must be.
Nick has to come to terms with the fact that he’d had to dedicate nearly half of his life to her protection. Whether he likes it or not, fate keeps leading him right back to her. Not that she ever has shown any appreciation for it. But he wouldn’t have any life to live if it wasn’t for Lorenzo, so it’s decided. If he must stake his life for her protection again, then so be it.
He just hopes she will cooperate this time… Last he heard, Luna was always notorious for her rebelliousness and knack of getting in trouble. Seemingly even killing people on a whim, despite never being trained in combat.
He suspects keeping Luna in line might be an even more difficult job than the last one he had to do for her…
Once settled in a guest room and Lorenzo preparing to leave, he acts distant from most of the others, with a cold, calm demeanor, always seeming in control, much like Lorenzo. Aside from the maid staff, whom he is quite pleasant with. After all, some of them were the ones who raised him.
He decides it’s time to focus on his duties, approaching Luna’s bedroom door, actually feeling a bit nervous. Not about what she might do, as much as trying to keep himself in check, as he’s well aware of how much unresolved anger there is which has been ignored rather than dealt with. But knowing Luna’s rebellious nature, he knows he needs to establish authority while her father is gone.
He chuckles to himself at the irony of how facing Luna feels like a fate worse than prison.
He steels himself, face becoming stone, jaw slightly clenched, as he knocks on the door.
No longer is he the scrawny boy that she last saw, now a hardened man, looking far different from before. More imposing. Standing 6’1 with a scruffy face and long wavy hair, making his complexion seem darker than it is. In his mind, he expects to see a young, rebellious teenager answering the door, music playing in the background as she rolls her eyes at him in disdain for being interrupted.
-----
While Luna used to be adventurous and outgoing, she was never the same after that day she encountered Liam O’Sullivan.
Nobody but her father knew the truth. The reality that on that fateful day, Liam had tried to rape her. Well, more than tried, he *did* rape her. But she didn’t go easily. Maybe she would have been able to fight him off if her father taught her to defend herself how she always wanted to, but she fought back with all her might. And once he fell off balance, she grabbed the closest thing she could find, the statue, and lost control. Unable to stop swinging until he stopped moving. She never thought she would be capable of something so horrible.
That’s the real reason for her outburst at the trial. She was being forced to relive the most traumatic moment of her life. And it emphatically proved how horrible of a person she was. Sending another person to prison for what *she* did. No matter how much she hated Nick when they were young, that was a fate he didn’t deserve. She’s lived to regret the fact that she not only took one man's life, but ruined another man's life. It’s what she’s best at.
She became much more reserved, even more attached to her father and her dog, Shadow. No longer outgoing, she became very reserved around others, fearful. Especially men.
Her ‘rebelliousness’ and anger she shows others is just a front, not allowing them to see the darkness she harbors inside. Hiding her loneliness by being cold towards others, acting tough when she is extremely sensitive. She only has a few friends who could tolerate her and how much she pushes them away, a habit she formed because she doesn’t feel she can trust anyone. She never smiles, except when with her father or her dog.
Her looks and cold personality have always gotten her the most attention from strangers, yet she yearns for simple attention from one person in her life and that’s her father’s.
Deep down she has a sweet, caring heart, but it’s hidden and covered by layers of fear and trauma. Her guard is always up, especially in a house full of men that she hates. She hides her wounds from everyone. She spends her time mostly exercising, reading, or occasionally sneaking out of the house with Grayson, one of her fathers men that she had taken a liking to, as he helps her out whenever she does decide to sneak away. Eventually it led to a secret relationship between them.
Despite her attachment to Grayson, and their meaningless sex, she had never been able to fully let her guard down. Especially because Grayson has a bit of an abusive nature, to say it mildly. He *has* abused her before, hitting her, but it hadn’t left any major marks. Out of fear of losing the one man in her life that paid attention to her, she has allowed it. Hiding it from her father, because she knows what would happen if he found out. He is slowly destroying the little bit of her self worth that is left.
-----
The silence in Luna’s room is deafening, so she fills it with a mild audible sound of Spotify in the background. That still wasn’t enough to get her mind off of the conversation with her father. While it was the same conversation she’s had with him time and time again throughout her life, this time felt… Different. Very different.
She leans her head back on the headboard and checks to see if she has any text back from Grayson, whom she left a message asking “What the hell is going on?”, and as expected, there was none. She’s sure he knows her father is leaving, but isn’t sure if he knows why, or who will be put in charge. Just the idea makes her scoff, the last thing she needs is a babysitter.
Her dog joins her on the bed, nuzzling his head on to her lap, tail wagging, demanding pats, and coaxing a smile out of her. Shadow is the only thing keeping her from going insane in this house, knowing exactly when she needs comfort and never hesitating to provide it. He remains on the bed with her, resting his head on her thigh, never leaving her side. For a moment, she forgets what’s going on.
She hears a knock on the door, staring at the hard wood for a moment. She hopes it’s Grayson, checking on her to make sure she’s okay, and maybe if she’s lucky, even comfort her. She gets up and heads to the door with that thought on her mind. She wasn’t prepared for what she discovered.
Her heart drops. Familiar dark eyes that are engraved in her mind staring down at her with nothing but coldness in them. She blinks once, twice, wondering if her eyes are deceiving her. The lean boy she knew was standing there, but he was no longer small and lean, his features far more chiseled and distinguished. The suit he wore was striking, unable to hide the muscular frame beneath. She found herself speechless for a moment. It felt unreal for her to see him after he was unrightfully taken away.
He recognized her eyes at first glance, his eyes quickly breaking, darting to the abrupt movement at the side of the room, realizing it’s a dog, the dog's eyes darting between them, measuring our reactions. Even it seems frozen, confused by their reaction.
He notices how much she’s grown. Her face thinner, freckles and imperfections faded. While obviously older and taller, she seems… Smaller? Despite her never being as large as Nick, she had an aura about her that was almost intimidating. But now the air around her is… Different.
But it’s her hair that caught his eye most. Much longer than it used to be. Although he supposes it’s the same for him, it’s an integral part of her presence now. If he were to take a moment to consider it, he’d think she’s grown to look far more feminine and be quite beautiful. But he immediately speeds past those thoughts before they complete, focusing on his job he has to do.
Neither of them said a word, but their eyes spoke a million.
“Nick?” Her voice came out in barely more than a whisper, trying to comprehend if this is real. If so, she had no idea he was even out of prison, as nobody had informed her. A thousand questions ran through her mind. ‘How long has he been out? Why are you at my door? Are you even real? *How much do you hate me*?’ But she can’t bring herself to utter another word.
Having been anticipating conflict, the way she spoke his name almost threw him off, he expected that her father would have informed her that I was in charge, which is why he expected her to rebel, but that seems not to be the case. She seems to be genuinely surprised.
He narrows his eyes, a little, trying to read hers. He’s always prided himself on his ability to read people. But hers are hard to read, as she’s seemingly experiencing a rollercoaster of emotions, and he doesn’t understand why she would feel anything more than disdain based on his expectations. And honestly, it’s unsettling for someone like him to be around such raw emotion without being prepared for it.
As much as he wants to comment on their past, to call out what she did, or at least ask why… He decides against it. ‘Neither of us want to be in this situation. It’s just a job’.
He slowly takes in a deep breath, calculating his words. Standing tall and tilting his head back authoritatively as he begins to speak.
“Your father has put me in charge in his absence. Not just to oversee business matters, but I am personally responsible for your safety.” He leans in, maintaining eye contact, trying to convey the seriousness. “I will not be allowing any harm to come to you while you are my responsibility. If I give any orders, I will need you to obey immediately without question. If you have any questions, ask them later. I will need to know where you are and to give approval of where you are going at all times. I will need your phone number, you will have tracking turned on your phone at all times so I could monitor, and you will always answer when I call no matter what the circumstances. I don’t care where you are going, I only care about your safety. I will not tolerate any disobedience. I will not tolerate being ignored.” He pauses for a moment, to see how she is taking his words.
“I need you to tell me that you understand.” He maintains a serious look on his stone face as he awaits an answer.
Her brow furrows as he utters sentence after sentence, focused on how much his voice has changed and is no longer as soft as it used to be. She feels like she’s staring at a stranger, but then she begins to realize what he’s saying.
She shakes her head, feeling like he hadn’t even given her a chance to speak as he lays a newspaper's worth of rules in front of her. All she can do is let out a perplexed “Huh?” He’s the one her father left in charge of her? The one who never tolerated her? The one who spent half his life in prison because of her? There is no way… She scoffs, trying her best not to lose it on him, but it’s hard.
“I’m sorry, what? Do you really think I’m going to agree to this!?” she asks, with pure anger in her tone. She knows for a fact he doesn’t want to do this either, so why didn’t he say no to her father? How could he agree to look after the person that ruined his life? It only drives her crazier that the look on his face isn’t changing or reacting to her. She used to always know how to push his buttons and get a reaction. She looks over at Shadow, almost for assistance, but he is looking at Nick with a calm curiosity, even wagging his tail slightly. *It figures*, she thinks, *He usually hates men, but of course when she wants him to…*
“There will be no tracking my phone, no obeying you, no approval from you. I’m not doing this.” She pushes past him, out the door, her blood boiling, heart racing, palms sweaty and hands shaking. ‘How does he think he’d ever get away with this? When the hell did he get back anyway!?’
To her surprise, Lorenzo is with his men, including Grayson, putting on his coat in the living room. “Luna. I take it you spoke with Nicolaus?” He speaks confidently. *This is real…*
“Will you be okay?” Lorenzo asks, placing his hands on her shoulders. All she can think is *how could I possibly be okay?* as she fights back tears in her eyes.
“I’ll see you soon.” he says, stroking her cheek. She fears this might be the last time she ever sees him… And she doesn’t want to part like this. She wraps her arms around him, hugging him tight, enjoying his presence for as long as she has it. He soon breaks the embrace, seeming reluctant as he nods his head, departing through the door. She rushes back to her room before she allows her tears to escape.
-----
-----
I appreciate it if you’ve made it this far! I’m looking for a long-term partner to play out this scenario where I’ll be playing Nick.
Despite our rivalry, we end up being stuck together. In the middle of a life of crime and a criminal conspiracy, thrown into a situation where we must rely on each other. With myself as the protector, and you, who is thrown in to a world you've always been hidden from.
The mystery of what’s going on will only deepen. What’s *really* going on? Why is there danger? We’ll have to question trusting anyone.
This setting should leave it pretty open in the directions we could go, and while I have a few ideas of ways we can take it, I welcome your ideas as well!
As we get to know each other, while there’s so much that led to our rivalry, there’s much more that was secret and that we’re unaware of about each other. While we may handle things differently, with Nick relying on staying calm, and Luna relying on overreacting, we both have lived a life where we felt abandoned, and have our own ways of hiding what we think or feel, both of us having trouble getting closer.
He’s forced into a role of her protector, and she’s never been able to feel safe around people. And he never knew all that she went through, falling for the illusion she gives that she doesn’t care about anything, never knowing how badly she needs that protection. By giving her somebody she could actually feel safe around, and him coming to terms with the fact that he may voluntarily want to protect her if given a choice, there's many threads that could eventually evolve into them developing feelings for each other, as much as they may want to resist that happening.
Along the path, there may be a lot of drama and disputes, pushing each other away, but due to the situation, we’ll be forced back together.
Despite being a very lengthy introduction, I’m open to any length of responses, there’s no requirements in length! Whatever feels right! It’s all in good fun!
Feel free to let me know any adaptations or ideas you may want to include, or requests!
If interested, I hope to hear back from you!
submitted by TrainingTeaching to RoleplayPartnerSearch [link] [comments]
At 12 years old, his mother died of cancer that quickly spread through her body after first being discovered. Refusing to live with the parents of his father, he ran away and lived on the streets. For such a young boy, he was quite shrewd, shoplifting food from various grocery stores. Within just a couple months, he was devising schemes with teenagers to shoplift from department stores to mom and pop stores, and everything in between, selling the goods to local pawn shops. He learned how to learn the dead-zones of cameras, how to pry the security tags off of items, and how to distract security.
Then his friend gave him the idea of breaking into closed stores or vacation homes to rob them. He was careful, wearing a hoodie, tied to leave no stray hairs as evidence, a mask, gloves, different shoes, and a reversible jacket on the outside that he could flip around to quickly match a different description.
It was successful for the first few attempts, but then he decided to do a job on his own, and attempted to rob the wrong store.
He was casing the place, knocking on the door at the same time every day to ensure nobody was answering the door. Breaking a small window atop the lower floor and climbing a garbage pail to hop through. He went to the cash register, feeling like he hit the jackpot when he discovered more than a thousand in cash, totaling to a few thousand. But he wasn’t aware that the building wasn’t at all abandoned and was attached to a second building, and was a front for Patrick O’Sullivan, a member of the Irish Mob, and they just so happened to be doing a deal at the time.
He tried to run away, heading towards the door, but eventually ran into a boy not much older than he was. He always carried a switchblade with him as a last resort, pulling it on the boy. But he didn’t have it in him to stab the boy. He hesitated. And he got caught.
They forced him to take a seat at the table, and Patrick paced back and forth, Nick’s switchblade in hand. “So you want to steal from *me*?” He scoffs as he flicks open the switchblade. “Usually I would just cut off your fingers so you learn your lesson.” He turns to look at Nick was rage in his eyes. “But you *threatened my son*!?” he shouts into the boy's face, holding the knife just inches from his neck.
“Wait.” Nick hears a voice from behind him protest. Walking around him, narrowing his eyes as he gets a better look at his face, then nodding to himself. He has a different complexion than the others. “I recognize this kid. He’s the son of one of ours. Let him go, I’ll handle this.” he says as he turns to one of his associates, handling a much larger sum of money than NIck had just stolen, tossing it on the table in front of Nick. “This should cover the inconvenience.” He turns back to Nick and gives Nick a stern look. “I’ll make sure no threats to your family ever happen again. And this boy will make it up to you tenfold, *right*?” He gives Nick a small, almost imperceivable nod. Nick quickly agrees.
That was the day Nick met Lorenzo Columbo of the Italian Mafia. Nick never understood why he stepped in and saved him, Lorenzo only claimed that he saw ‘potential’ in him, but it earned Nick’s undying loyalty. He became like a father figure in Nick’s life, something he had never had prior. He gave him a place to stay with one of the maids, whose English wasn’t the best, but as she couldn’t have children of her own she took him as one of her own. Lorenzo taught him how to get by with less risk, *without* getting caught, while also teaching him the value of a hard work ethic.
But it wasn’t all smooth sailing, particularly when it came to family issues. Lorenzo’s daughter, Luna, never understood why her father brought Nick into their life. She was very attached, an only child, and being a few years younger than Nick, Lorenzo never explained what happened to her as she would have been too young to understand, and she tried to keep his direct family from getting involved in any ‘business’ issues. But he was trying to teach Nick how to be a man who could take care of himself, as he has already experienced so many things that no boy his age should have been exposed to.
Lorenzo was gone most of the time, handling business, unintentionally neglecting Luna. Like Nick, she was mostly raised by the maids, spending far more time with them than she spent with her own family. The maids and her dog were her primary companions. She never understood why Nick was allowed to join Lorenzo at work, but she couldn’t. She became increasingly jealous of the time spent with Nick, eventually despising him. She would be the first to remind Nick that he wasn’t really one of their family, and that he never would be. She would lash out, disobeying her fathers rules, but Lorenzo had a soft spot for children and she would be allowed to get away with it. The only rule he was extremely strict on is that she wasn’t allowed to leave the house without supervision, in that way he was overprotective of her, fearing that someone might take her away to get back at him.
Nick never understood why she hated him so much. He never did anything wrong to her, and she constantly targeted him. He didn’t ask for any of this, he just did as told, and tried to be obedient - something that Luna certainly was not. Due to how she treated him, he developed a distaste for her. Considering he spent a lot of efforts trying to stay in line and follow the rules, he never understood why she *never* followed the rules, and why he was judged so harshly for breaking the rules, while she could get away with anything. It didn’t seem fair. From that point, though he wasn’t one of their family members, it was almost like they had a never-ending sibling rivalry.
-----
6 years later…
Lorenzo asked Nick to speak to him privately. He confided that they had a major problem. One of the O’Sullivan brothers was dead. Lorenzo expressed that it breaks his heart to have to ask for this, but they need somebody to take the fall, and asked Nick if he could do it, promising that he would make it up to him and be there for him once he’s out.
To Lorenzo’s surprise, Nick gladly accepted. Nick felt that he owed his *life* to Lorenzo and would do *anything* for him, because he wouldn’t even be alive if it wasn’t for Lorenzo.
It wasn’t until the day of the trial that he was informed that *Luna* was the person he was taking a fall for. As much as that explained why Lorenzo needed somebody to take the fall - he couldn’t let his daughter go down, and it would be extremely poor optics if his daughter murdered one of them - he wondered to himself why it had to be her of all people. ‘It’s just like her to *literally* get away with murder!’, he thought to himself. But he was loyal, and still decided to do what he agreed to without dispute.
The part that really upset him was when she took the stand as a witness. She burst out crying, accusing Nick of being ‘crazed’, how all they were doing was hanging out peacefully and over a joke he snapped and couldn’t control himself, giving explicit detail about how brutal he was, how he grabbed the murder weapon - a relatively small but heavy ornamental statue - and just wouldn’t stop hitting him. She almost got it escalated from homicide to murder, and would have if Lorenzo didn’t pay for the best lawyer in the state. Nick tried his best to keep his cool, and had to accept that Luna finally got what she wanted… For Nick to be gone.
-----
10 years later…
Nick is finally released, and Lorenzo has provided him with a home. But they had to be discreet, as it would seem quite obvious if he fell right back in line after serving time for killing one of the Irish without permission.
One day, Lorenzo calls and says it’s an emergency, he needs Nick to meet him at the house urgently.
Nick arrives at the house, standing in the next room awaiting a moment to speak with Lorenzo.
“What do you mean you’re leaving!?” he hears the unmistakable bitterness of Luna’s voice speaking to her father. “You’re leaving me!?” Her voice is becoming increasingly distraught. “I guess I should be used to you leaving by now!” it sounds as if she’s on the verge of tears.
“Sweetie, this is urgent.” Lorenzo says calmly. “Tell me something new, dad!” she says with a scoff. After a brief pause. “... How bad is it?” she asks her father. He remains quiet. “Why aren’t you saying anything!?” Lorenzo breaths in deeply and sighs. “It’s nothing for you to worry ab-” Luna interrupts him. “I’m not a child!” she spats back at him. “Luna, watch your tone!” he says commandingly, leaving no room for dispute.
“I’m putting someone else in charge. You’re going to listen to everything he tells you to do in my absence. Do not give him a hard time, do you hear me? There will be no negotiation. Just because I’m not here, does not mean you can do whatever it is you want to, is that clear?” he demands.
“Yeah, whatever. Have a safe trip dad.” She stomps out of the room, Nick only seeing the back of her head as she speeds by, hiding her face, presumably to hide tears. She didn’t even notice him.
Nick enters the room, Lorenzo seeming relieved at his presence. Nick presumes that Lorenzo wasn’t sure if he would show up. He stands tall, hands clasped behind his back as Lorenzo takes a seat.
“Nick, I have to leave, and I’m leaving you in charge. I don’t have time to explain.”
Without hesitation, Nick responds. “How long can I expect you to be gone?”
“That is left to be determined…” Lorenzo says, sounding almost sad.
Nick gives a small nod. “I assume there will be an announcement of my authority to minimize insubordination? And I’ll need a briefing on your dealings, as well as a place to stay while you are gone.”
Lorenzo lets out a small chuckle. “Nicolaus, you already know all of my dealings. I have never kept any secrets from you. And you could choose any of the guest rooms here to stay in.” Ever since he was a child, Lorenzo was the only person to call Nick by his full name. To others, he was just Nick, or to the maid staff, he was Nicky as a term of endearment.
“You can trust that your business will be safe under my care, sir.” Nick says confidently.
“And my daughter?” Lorenzo tilts his head down, eyes looking up at Nick’s with a piercing gaze.
Up until this point, Nick has done a good job of keeping stone-faced. But he’s sure that at hearing about her, that Lorenzo could see a slight wince on his face.
“Yes sir, of course.”
-----
A little while later, Nick had taken some time to process the situation. He realized he needs to read between the lines of this situation and figure out why *he* was chosen for the job. It makes little sense. Optics are extremely bad, leaving a person with his history not only being accepted back, but now in charge?
Nick dared not question Lorenzo any further, not only because of his integrity and respect for authority, but because he knew if Lorenzo did not give any further information, it’s because he does not feel comfortable speaking around the others.
Then there’s the way he mentioned his daughter. Nick could sense that this means Luna is in danger. There must be some legitimate threat out there, one that his regular people couldn’t handle, or could not be trusted for. And that’s likely related to the reason he’s leaving too. The bad blood between us implies how serious the threat must be.
Nick has to come to terms with the fact that he’d had to dedicate nearly half of his life to her protection. Whether he likes it or not, fate keeps leading him right back to her. Not that she ever has shown any appreciation for it. But he wouldn’t have any life to live if it wasn’t for Lorenzo, so it’s decided. If he must stake his life for her protection again, then so be it.
He just hopes she will cooperate this time… Last he heard, Luna was always notorious for her rebelliousness and knack of getting in trouble. Seemingly even killing people on a whim, despite never being trained in combat.
He suspects keeping Luna in line might be an even more difficult job than the last one he had to do for her…
Once settled in a guest room and Lorenzo preparing to leave, he acts distant from most of the others, with a cold, calm demeanor, always seeming in control, much like Lorenzo. Aside from the maid staff, whom he is quite pleasant with. After all, some of them were the ones who raised him.
He decides it’s time to focus on his duties, approaching Luna’s bedroom door, actually feeling a bit nervous. Not about what she might do, as much as trying to keep himself in check, as he’s well aware of how much unresolved anger there is which has been ignored rather than dealt with. But knowing Luna’s rebellious nature, he knows he needs to establish authority while her father is gone.
He chuckles to himself at the irony of how facing Luna feels like a fate worse than prison.
He steels himself, face becoming stone, jaw slightly clenched, as he knocks on the door.
No longer is he the scrawny boy that she last saw, now a hardened man, looking far different from before. More imposing. Standing 6’1 with a scruffy face and long wavy hair, making his complexion seem darker than it is. In his mind, he expects to see a young, rebellious teenager answering the door, music playing in the background as she rolls her eyes at him in disdain for being interrupted.
-----
While Luna used to be adventurous and outgoing, she was never the same after that day she encountered Liam O’Sullivan.
Nobody but her father knew the truth. The reality that on that fateful day, Liam had tried to rape her. Well, more than tried, he *did* rape her. But she didn’t go easily. Maybe she would have been able to fight him off if her father taught her to defend herself how she always wanted to, but she fought back with all her might. And once he fell off balance, she grabbed the closest thing she could find, the statue, and lost control. Unable to stop swinging until he stopped moving. She never thought she would be capable of something so horrible.
That’s the real reason for her outburst at the trial. She was being forced to relive the most traumatic moment of her life. And it emphatically proved how horrible of a person she was. Sending another person to prison for what *she* did. No matter how much she hated Nick when they were young, that was a fate he didn’t deserve. She’s lived to regret the fact that she not only took one man's life, but ruined another man's life. It’s what she’s best at.
She became much more reserved, even more attached to her father and her dog, Shadow. No longer outgoing, she became very reserved around others, fearful. Especially men.
Her ‘rebelliousness’ and anger she shows others is just a front, not allowing them to see the darkness she harbors inside. Hiding her loneliness by being cold towards others, acting tough when she is extremely sensitive. She only has a few friends who could tolerate her and how much she pushes them away, a habit she formed because she doesn’t feel she can trust anyone. She never smiles, except when with her father or her dog.
Her looks and cold personality have always gotten her the most attention from strangers, yet she yearns for simple attention from one person in her life and that’s her father’s.
Deep down she has a sweet, caring heart, but it’s hidden and covered by layers of fear and trauma. Her guard is always up, especially in a house full of men that she hates. She hides her wounds from everyone. She spends her time mostly exercising, reading, or occasionally sneaking out of the house with Grayson, one of her fathers men that she had taken a liking to, as he helps her out whenever she does decide to sneak away. Eventually it led to a secret relationship between them.
Despite her attachment to Grayson, and their meaningless sex, she had never been able to fully let her guard down. Especially because Grayson has a bit of an abusive nature, to say it mildly. He *has* abused her before, hitting her, but it hadn’t left any major marks. Out of fear of losing the one man in her life that paid attention to her, she has allowed it. Hiding it from her father, because she knows what would happen if he found out. He is slowly destroying the little bit of her self worth that is left.
-----
The silence in Luna’s room is deafening, so she fills it with a mild audible sound of Spotify in the background. That still wasn’t enough to get her mind off of the conversation with her father. While it was the same conversation she’s had with him time and time again throughout her life, this time felt… Different. Very different.
She leans her head back on the headboard and checks to see if she has any text back from Grayson, whom she left a message asking “What the hell is going on?”, and as expected, there was none. She’s sure he knows her father is leaving, but isn’t sure if he knows why, or who will be put in charge. Just the idea makes her scoff, the last thing she needs is a babysitter.
Her dog joins her on the bed, nuzzling his head on to her lap, tail wagging, demanding pats, and coaxing a smile out of her. Shadow is the only thing keeping her from going insane in this house, knowing exactly when she needs comfort and never hesitating to provide it. He remains on the bed with her, resting his head on her thigh, never leaving her side. For a moment, she forgets what’s going on.
She hears a knock on the door, staring at the hard wood for a moment. She hopes it’s Grayson, checking on her to make sure she’s okay, and maybe if she’s lucky, even comfort her. She gets up and heads to the door with that thought on her mind. She wasn’t prepared for what she discovered.
Her heart drops. Familiar dark eyes that are engraved in her mind staring down at her with nothing but coldness in them. She blinks once, twice, wondering if her eyes are deceiving her. The lean boy she knew was standing there, but he was no longer small and lean, his features far more chiseled and distinguished. The suit he wore was striking, unable to hide the muscular frame beneath. She found herself speechless for a moment. It felt unreal for her to see him after he was unrightfully taken away.
He recognized her eyes at first glance, his eyes quickly breaking, darting to the abrupt movement at the side of the room, realizing it’s a dog, the dog's eyes darting between them, measuring our reactions. Even it seems frozen, confused by their reaction.
He notices how much she’s grown. Her face thinner, freckles and imperfections faded. While obviously older and taller, she seems… Smaller? Despite her never being as large as Nick, she had an aura about her that was almost intimidating. But now the air around her is… Different.
But it’s her hair that caught his eye most. Much longer than it used to be. Although he supposes it’s the same for him, it’s an integral part of her presence now. If he were to take a moment to consider it, he’d think she’s grown to look far more feminine and be quite beautiful. But he immediately speeds past those thoughts before they complete, focusing on his job he has to do.
Neither of them said a word, but their eyes spoke a million.
“Nick?” Her voice came out in barely more than a whisper, trying to comprehend if this is real. If so, she had no idea he was even out of prison, as nobody had informed her. A thousand questions ran through her mind. ‘How long has he been out? Why are you at my door? Are you even real? *How much do you hate me*?’ But she can’t bring herself to utter another word.
Having been anticipating conflict, the way she spoke his name almost threw him off, he expected that her father would have informed her that I was in charge, which is why he expected her to rebel, but that seems not to be the case. She seems to be genuinely surprised.
He narrows his eyes, a little, trying to read hers. He’s always prided himself on his ability to read people. But hers are hard to read, as she’s seemingly experiencing a rollercoaster of emotions, and he doesn’t understand why she would feel anything more than disdain based on his expectations. And honestly, it’s unsettling for someone like him to be around such raw emotion without being prepared for it.
As much as he wants to comment on their past, to call out what she did, or at least ask why… He decides against it. ‘Neither of us want to be in this situation. It’s just a job’.
He slowly takes in a deep breath, calculating his words. Standing tall and tilting his head back authoritatively as he begins to speak.
“Your father has put me in charge in his absence. Not just to oversee business matters, but I am personally responsible for your safety.” He leans in, maintaining eye contact, trying to convey the seriousness. “I will not be allowing any harm to come to you while you are my responsibility. If I give any orders, I will need you to obey immediately without question. If you have any questions, ask them later. I will need to know where you are and to give approval of where you are going at all times. I will need your phone number, you will have tracking turned on your phone at all times so I could monitor, and you will always answer when I call no matter what the circumstances. I don’t care where you are going, I only care about your safety. I will not tolerate any disobedience. I will not tolerate being ignored.” He pauses for a moment, to see how she is taking his words.
“I need you to tell me that you understand.” He maintains a serious look on his stone face as he awaits an answer.
Her brow furrows as he utters sentence after sentence, focused on how much his voice has changed and is no longer as soft as it used to be. She feels like she’s staring at a stranger, but then she begins to realize what he’s saying.
She shakes her head, feeling like he hadn’t even given her a chance to speak as he lays a newspaper's worth of rules in front of her. All she can do is let out a perplexed “Huh?” He’s the one her father left in charge of her? The one who never tolerated her? The one who spent half his life in prison because of her? There is no way… She scoffs, trying her best not to lose it on him, but it’s hard.
“I’m sorry, what? Do you really think I’m going to agree to this!?” she asks, with pure anger in her tone. She knows for a fact he doesn’t want to do this either, so why didn’t he say no to her father? How could he agree to look after the person that ruined his life? It only drives her crazier that the look on his face isn’t changing or reacting to her. She used to always know how to push his buttons and get a reaction. She looks over at Shadow, almost for assistance, but he is looking at Nick with a calm curiosity, even wagging his tail slightly. *It figures*, she thinks, *He usually hates men, but of course when she wants him to…*
“There will be no tracking my phone, no obeying you, no approval from you. I’m not doing this.” She pushes past him, out the door, her blood boiling, heart racing, palms sweaty and hands shaking. ‘How does he think he’d ever get away with this? When the hell did he get back anyway!?’
To her surprise, Lorenzo is with his men, including Grayson, putting on his coat in the living room. “Luna. I take it you spoke with Nicolaus?” He speaks confidently. *This is real…*
“Will you be okay?” Lorenzo asks, placing his hands on her shoulders. All she can think is *how could I possibly be okay?* as she fights back tears in her eyes.
“I’ll see you soon.” he says, stroking her cheek. She fears this might be the last time she ever sees him… And she doesn’t want to part like this. She wraps her arms around him, hugging him tight, enjoying his presence for as long as she has it. He soon breaks the embrace, seeming reluctant as he nods his head, departing through the door. She rushes back to her room before she allows her tears to escape.
-----
-----
I appreciate it if you’ve made it this far! I’m looking for a long-term partner to play out this scenario where I’ll be playing Nick.
Despite our rivalry, we end up being stuck together. In the middle of a life of crime and a criminal conspiracy, thrown into a situation where we must rely on each other. With myself as the protector, and you, who is thrown in to a world you've always been hidden from.
The mystery of what’s going on will only deepen. What’s *really* going on? Why is there danger? We’ll have to question trusting anyone.
This setting should leave it pretty open in the directions we could go, and while I have a few ideas of ways we can take it, I welcome your ideas as well!
As we get to know each other, while there’s so much that led to our rivalry, there’s much more that was secret and that we’re unaware of about each other. While we may handle things differently, with Nick relying on staying calm, and Luna relying on overreacting, we both have lived a life where we felt abandoned, and have our own ways of hiding what we think or feel, both of us having trouble getting closer.
He’s forced into a role of her protector, and she’s never been able to feel safe around people. And he never knew all that she went through, falling for the illusion she gives that she doesn’t care about anything, never knowing how badly she needs that protection. By giving her somebody she could actually feel safe around, and him coming to terms with the fact that he may voluntarily want to protect her if given a choice, there's many threads that could eventually evolve into them developing feelings for each other, as much as they may want to resist that happening.
Along the path, there may be a lot of drama and disputes, pushing each other away, but due to the situation, we’ll be forced back together.
Despite being a very lengthy introduction, I’m open to any length of responses, there’s no requirements in length! Whatever feels right! It’s all in good fun!
Feel free to let me know any adaptations or ideas you may want to include, or requests!
If interested, I hope to hear back from you!
2023.06.01 17:50 Elias8477 Docker SQLite3 vs Central MYSQL database
How do you recommend setting-up a home server? Do you give each container its individual volume where you store the (default) SQLite3 files and back those up? Or do you modify each service to use a central database?
submitted by Elias8477 to selfhosted [link] [comments]
2023.06.01 17:48 foxyboomer6789 Potato Head
The potato. A staple in people’s diets. An ugly mass. But one that can cause beauty in others if you follow the instructions.
Melinda walked into the store situated in the middle of nowhere, the land dried up and barren. It Painted a swamp green with windows not allowing you to see the commodities inside. As she entered there was all nature of things. Packets of Vitamin Powder labelled ‘vitamin H’ which were a bright purple as if it was shouting at you that it most likely contained a bunch of E numbers. Lemons placed individually in a jar with a skull and cross bones. And lastly a basket of potatoes which were labelled ‘name your price’.
She picked one up, and seeing as it was name your price she decided to pay nothing and left the store with the complimentary instruction manual. An instruction manual for a potato.
When she got home she sat in front of the potato staring at it as if she expected it to magically perform some sort of act for her. Because Melinda wasn’t a fan of reading instructions. They were just so tedious and boring, but alas the potato did nothing so she had to open the manual.
“Want to be beautiful?”
Melinda was not fond of her looks. So she continued reading.
“Open the back of the potato and remove pins and desired features”
Melinda did not care to question the absurd instructions and opened the back of the potato which seemed to have a little door which it certainly didn’t have before. She pulled out some pins and the ‘desired features’ which were large luscious lips, pink like the roses that grew around the house opposite her. Home to the most beautiful woman. The next feature a small button nose followed by fox eyes. Ingredients for the most beautiful woman in Melindas eyes.
The next step. “Prick finger with one of the pins and place blood on the top of the potato”
Melinda did this, the blood somehow absorbing into the potato. The next step instructed her to pin the desired features on the potato. She pinned the lips, eyes and nose onto it. And waited. Soon her whole face began to transform, warping and twisting from her previous appearance to the new ‘improved’ look. But although she loved the look she wanted more.
She removed the features from the potato ready to put even better ones in their place. But she should have read the warning at the beginning of the manual.
“Under no circumstances remove desired features from the potato once placed”
The new features upon her face began to decay, rotting like a corpse. Falling upon the floor. Her face now completely blank. Just skin. And sight indents where her nose, mouth and eyes would have been. The potato opposite her now a spitting image.
submitted by foxyboomer6789 to shortscarystories [link] [comments]
Melinda walked into the store situated in the middle of nowhere, the land dried up and barren. It Painted a swamp green with windows not allowing you to see the commodities inside. As she entered there was all nature of things. Packets of Vitamin Powder labelled ‘vitamin H’ which were a bright purple as if it was shouting at you that it most likely contained a bunch of E numbers. Lemons placed individually in a jar with a skull and cross bones. And lastly a basket of potatoes which were labelled ‘name your price’.
She picked one up, and seeing as it was name your price she decided to pay nothing and left the store with the complimentary instruction manual. An instruction manual for a potato.
When she got home she sat in front of the potato staring at it as if she expected it to magically perform some sort of act for her. Because Melinda wasn’t a fan of reading instructions. They were just so tedious and boring, but alas the potato did nothing so she had to open the manual.
“Want to be beautiful?”
Melinda was not fond of her looks. So she continued reading.
“Open the back of the potato and remove pins and desired features”
Melinda did not care to question the absurd instructions and opened the back of the potato which seemed to have a little door which it certainly didn’t have before. She pulled out some pins and the ‘desired features’ which were large luscious lips, pink like the roses that grew around the house opposite her. Home to the most beautiful woman. The next feature a small button nose followed by fox eyes. Ingredients for the most beautiful woman in Melindas eyes.
The next step. “Prick finger with one of the pins and place blood on the top of the potato”
Melinda did this, the blood somehow absorbing into the potato. The next step instructed her to pin the desired features on the potato. She pinned the lips, eyes and nose onto it. And waited. Soon her whole face began to transform, warping and twisting from her previous appearance to the new ‘improved’ look. But although she loved the look she wanted more.
She removed the features from the potato ready to put even better ones in their place. But she should have read the warning at the beginning of the manual.
“Under no circumstances remove desired features from the potato once placed”
The new features upon her face began to decay, rotting like a corpse. Falling upon the floor. Her face now completely blank. Just skin. And sight indents where her nose, mouth and eyes would have been. The potato opposite her now a spitting image.
2023.06.01 17:38 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full [R-word censored by jobs] to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to jobs [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full [R-word censored by jobs] to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:37 rj8264829173 Help me identify this tomato!
 | Hi all! This is my first year attempting container gardening and my tomato is doing great! Only problem, I have no idea what kind of tomato it is. I purchased the plant when it was small and never looked at the label. Here is the last video I took of all the fruit. My best guess is Roma because of the shape and size but would love some confirmation. submitted by rj8264829173 to gardening [link] [comments] |
2023.06.01 17:34 lilwook2992 Container for soiled diapers?
Hi all—my wife and I are expecting LO in Sept and plan to cloth diaper. We are working on building our stash and establishing our setup now.
What is the best way to store soiled diapers (plan to EBF)? We live in a small NYC apartment (in-unit washer-dryer), so my wife is worried about the smell. She wants a pail with a lid and I’ve said that I think a hanging bag that is open at the top (like the esembly one) will allow for air flow to prevent nastiness. When we look online, lots of resources just say to use a pail, so wife is confused why I think a non-sealed container is better, but the impression that I’ve gotten from this sub is that open-air is necessary. My main question is: would this mean the small apartment would be smelly? Any other tips for seamless cloth workflow in tight spaces would be great!!
submitted by lilwook2992 to clothdiaps [link] [comments]
What is the best way to store soiled diapers (plan to EBF)? We live in a small NYC apartment (in-unit washer-dryer), so my wife is worried about the smell. She wants a pail with a lid and I’ve said that I think a hanging bag that is open at the top (like the esembly one) will allow for air flow to prevent nastiness. When we look online, lots of resources just say to use a pail, so wife is confused why I think a non-sealed container is better, but the impression that I’ve gotten from this sub is that open-air is necessary. My main question is: would this mean the small apartment would be smelly? Any other tips for seamless cloth workflow in tight spaces would be great!!
2023.06.01 17:34 welp007 Jamie Dimon CEO of JPMorgan Chase was deposed last Friday in the Jeffrey Epstein case. This deposition revealed an email stating that Mr. Dimon was to be treated to “heavy snacks” at Epstein’s home in the U.S. Virgin Islands.
 | By Pam Martens and Russ Martens: June 1, 2023 ~ submitted by welp007 to Superstonk [link] [comments] After much delay and legal protests by JPMorgan Chase, its Chairman and CEO, Jamie Dimon, was forced by a Manhattan federal court to testify under oath in a deposition about what he personally knew about the bank’s long-term customer relationship with child sex trafficker Jeffrey Epstein. (Epstein died in a Manhattan jail on August 10, 2019. His death was ruled a suicide by the medical examiner.) The deposition was held last Friday, May 26, at the offices of JPMorgan Chase in Manhattan. In a surprise move, opposing counsels agreed yesterday to release the transcript of the deposition, with some segments marked as sensitive and redacted. The deposition arose as a result of two lawsuits being heard by Judge Jed Rakoff in the U.S. District Court for the Southern District of New York. One lawsuit is on behalf of an alleged sexual assault victim of Epstein, Jane Doe 1. The other lawsuit was brought by the Attorney General’s office for the U.S. Virgin Islands (USVI) where Epstein maintained a secluded compound on a private island he owned. According to Dimon’s version of events, he lived a cloistered existence in a corner office on the 48th floor of 270 Park Avenue where even the executives who directly reported to him and worked only “a couple hundred feet” away from his office, never shared with Dimon the bank’s many years of internal investigations about Epstein’s massive cash withdrawals from his accounts at the bank, that sometimes averaged more than $20,000 to $40,000 a month, or its investigations of Epstein’s sex trafficking of underage girls. According to the lawsuits, Epstein had accounts at the bank from 1998 to 2013, at times amounting to hundreds of millions of dollars. According to Dimon, even the former Director of the Division of Enforcement at the Securities and Exchange Commission, Stephen Cutler, who became General Counsel at JPMorgan Chase in February of 2007, worked in the office next door to Dimon and reported to Dimon, didn’t share his numerous objections with Dimon to keeping the Epstein accounts at the bank. An email was introduced by opposing counsel during the deposition, showing that as far back as 2011, Cutler had written in an email referring to Epstein that “This is not an honorable person in any way. He should not be a client.” According to the deposition transcript, it was two executives who worked on the 48th floor with Dimon, Jes Staley and Mary Erdoes, who decided to retain Epstein as a client after his Florida indictment, arrest, jail term and after multiple internal investigations of his large cash withdrawals from his JPMorgan Chase accounts. Despite dozens of news articles about Epstein being indicted in Florida for soliciting sex with a minor in 2006; despite bestselling author, James Patterson’s 2016 book, “Filthy Rich,” covering Epstein’s sexual assaults on young girls; notwithstanding Julie Brown’s blockbuster series on Epstein’s crimes against young women in the Miami Herald in 2018, which caused a viral media storm, Dimon’s under-oath position in the deposition was this: “I don’t recall knowing anything about Jeffrey Epstein until the stories broke sometime in 2019. And I was surprised that I didn’t even — had never even heard of the guy, pretty much, and how involved he was with so many people.” That testimony came despite Dimon stating during the deposition that he read the following newspapers: the New York Times, the Financial Times, the Washington Post, and the Wall Street Journal. Another serious challenge to Dimon’s efforts to distance himself from any knowledge of Epstein or involvement with him came toward the end of the deposition when well-known lawyer, David Boies, of law firm Boies, Schiller & Flexner LLP, introduced an email directly referring to an Epstein meeting with Dimon. (Boies is one of the lawyers representing the Jane Doe 1 victim of Epstein in her lawsuit against the bank.) The exchange went as follows: Boies: “On February 26, 2010, Lesley Groff writes Mr. Epstein on the subject of, Jes [Staley] and Jamie. ‘Shall I have Lynn prepare heavy snacks for your evening appointments with [redacted], Jes Staley and Jamie Dimon? Or is this to be a nice, sit-down dinner at 9 p.m.?’ And Mr. Epstein replies, ‘Snacks.’ “ Dimon responds: “I have never had an appointment with Jeff Epstein. I’ve never met Jeff Epstein. I never knew Jeff Epstein. I never went to Jeff Epstein’s house. I never had a meal with Jeff Epstein. I have no idea what they’re referring to here.” The overall thrust of the U.S. Virgin Islands case against the bank is presented in its second amended complaint as follows: “…based on documents reviewed and interviews conducted by the Government, JP Morgan knowingly facilitated, sustained, and concealed the human trafficking network operated by Jeffrey Epstein from his home and base in the Virgin Islands, and financially benefitted from this participation, directly or indirectly, by failing to comply with federal banking regulations, [redacted]. JP Morgan facilitated and concealed wire and cash transactions that raised suspicion of—and were in fact part of—a criminal enterprise whose currency was the sexual servitude of dozens of women and girls in and beyond the Virgin Islands. Human trafficking was the principal business of the accounts Epstein maintained at JP Morgan. “Upon information and belief, JP Morgan turned a blind eye to evidence of human trafficking over more than a decade because of Epstein’s own financial footprint, and because of the deals and clients that Epstein brought and promised to bring to the bank. These decisions were advocated and approved at the senior levels of JP Morgan, including by the former chief executive of its asset management division and investment bank, whose inappropriate relationship with Epstein should have been evident to the bank.” The second amended complaint by the U.S. Virgin Islands also adds a Fifth Count, charging JPMorgan Chase with obstruction. It reads in part: “By providing financing for Epstein’s sex trafficking organization from at least 2000 through about August 2013, and concealing its actions thereafter, JP Morgan obstructed, interfered with, and prevented the federal government’s enforcement of the TVPA [Trafficking Victims Protection Act] against Epstein. To the extent that the federal government was able to ultimately charge Epstein with TVPA violations, the filing of these charges was delayed by JP Morgan’s actions. Because of that delay, women and girls in the Virgin Islands were coercively caused to engage in commercial sex acts.” The second amended complaint also incorporates information obtained from a deposition of Mary Erdoes, one of the highest female executives at JPMorgan Chase. Much of the new information is stunning in terms of just how much it alleges that the bank knew about Epstein’s sex trafficking while it displayed a callous disregard for the underage girls being impacted by its failing to take action. It reads in part: “In 2006, a JP Morgan Rapid Response Team noted that Epstein ‘routinely’ made cash withdrawals in amounts from $40,000 to $80,000 several times per month, totaling over $750,000 per year. In addition, Mary Erdoes admitted in her deposition that JP Morgan was aware by 2006 that Epstein was accused of paying cash to have underage girls and young women brought to his home. In the years that followed, JP Morgan employees, including senior executives, emailed internally that Epstein was under investigation or had been sued for trafficking or sexual abuse. This includes an email in 2010 between Mary Erdoes and Jes Staley regarding a federal investigation of Epstein for child trafficking; a 2011 email summarizing a few 2010 news stories connecting Epstein to human trafficking and promising to ‘monitor the accounts and cash usage closely going forward;’ and a 2011 compliance memo noting that ‘[n]umerous articles detail various law enforcement agencies investigating Jeffrey Epstein for allegedly participating in child trafficking and molesting underage girls’ and that ‘Epstein had settled a dozen civil lawsuits out of court from his victims regarding solicitation for an undisclosed amount.’ Internal emails also questioned who Epstein’s clients were, circulating an article regarding whether Epstein was running a Ponzi scheme. “Indeed, Epstein’s behavior was so widely known at JPMorgan that senior executives joked about Epstein’s interest in young girls. In 2008, for example, Mary Erdoes received an email asking her whether Epstein was at an event ‘with miley cyrus.’ In her deposition, Mary Erdoes testified that JP Morgan terminated Epstein as a customer in 2013 after she became aware that the withdrawals were ‘actual cash.’ However, Epstein had made substantial cash withdrawals every year he banked with JP Morgan, including more than $800,000 per year in 2004 and 2005.” There is also this devastating claim in the U.S. Virgin Islands’ complaint: “One internal document [obtained from JPMorgan Chase] describes the account of Epstein’s ‘assistant or young lady he brought over from Prague (or some place like that),’ clearly referring to Jane Doe 1. The document describes charges in New York, Palm Beach, and St. Thomas for lingerie and other sexually explicit material. Elsewhere, JP Morgan describes media reports referring to the fact that Epstein purchased her at age 14. She remained a customer of JP Morgan, and Epstein paid her more than $600,000, from his accounts at JP Morgan, including more than $165,000 after Epstein’s plea.” One of the more curious parts of the deposition on Friday came when Boies asked Dimon the following: “In the entire time that you have been the chief executive officer of the bank, who are the three bank customers whose business with the bank has been most reputationally damaging to the bank?” It should have taken Dimon about 1 second to blurt out the name Bernie Madoff as his biggest regret. JPMorgan Chase and its predecessor bank held the business account for Madoff for decades as he conducted the biggest Ponzi scheme in history. On January 7, 2014, the U.S. Department of Justice charged JPMorgan Chase with two criminal felony charges over the way it handled the Madoff account. The bank admitted to the charges and entered a deferred prosecution agreement. (This would be the first two felony charges, with three more felony charges for rigging foreign exchange, precious metals and Treasury markets to follow over the next six years.) (See our 2014 report: JPMorgan and Madoff Were Facilitating Nesting Dolls-Style Frauds Within Frauds.) But instead of giving Boies the name of Madoff, or any other human customer, Dimon instead named Bear Stearns, an investment bank purchased by JPMorgan Chase in the early days of the financial crisis in 2008. For a stunning look at the totality of the major crimes and charges that have occurred on Dimon’s watch, see JPMorgan Chase’s rap sheet here. |
2023.06.01 17:34 Every_Housing8646 AITA for asking for privacy, despite it not being my house?
29F and I became homeless in March after being unable to afford the $650 rental increase they implicated 2 months prior. I couch hopped until 2 weeks ago, when a family friend said I could stay in their "spare living room that they use as storage". I was incredibly grateful and offered them $700 a month + purchasing my own food and helping with their food cost a month. In total I have given them the $700 + around $450 for groceries. I organized the living space they offered me, have done loads of dump runs/goodwill runs for them and also do house chores.
The issue started happening a week in, when their daughter (12) started coming in to the space around 5am to watch TV/eat and would sit directly on my feet while I slept. Or I woke up to the husband several times letting the dog out the back door (connected to this living space), despite the dog pen being on the opposite side of the house. Twice now I've woken to find him standing at the back of the couch watching me. A few days ago I also woke to find their best friend (a male to female transgender) standing over me and watching me sleep as well. I don't know this person. The wife also has started using the room again and sits up until midnight or later watching her TV shows so I can't lay down and sleep. And they've started asking me to watch their kid A LOT. Whether they are going to the store, going to take a nap (4+ hour naps) or just pawning the kid off on me because I'm leaving and "Hannah can keep you company". Even if the kid wants to go to the park/beach, the wife will be like "oh go ask Jenna to bring you". There's no privacy. I mean, they wife even comes in randomly and says things like "See, isn't it so relaxing to have your own space? This is my idea of relaxation." Also, their kid has been eating the food I bought for myself and kept stored in the space I pay for. She will open it right in front of me and be like "oh, is this yours? So good" while chewing with her mouth open staring at me.
Well, yesterday I had asked the wife for privacy because I was sick as a dog and wanted to rest but everyone kept coming in to talk to me or sit on my feet to watch TV loudly (they usually use their other livingroom). The wife looked off put immediately and I heard them running their mouths to each other about me being ungrateful of their kindness. Now I feel uncomfortable. I don't think it was a big ask, since I paid for this space and they NEVER used it prior to me being here.
submitted by Every_Housing8646 to AmItheAsshole [link] [comments]
The issue started happening a week in, when their daughter (12) started coming in to the space around 5am to watch TV/eat and would sit directly on my feet while I slept. Or I woke up to the husband several times letting the dog out the back door (connected to this living space), despite the dog pen being on the opposite side of the house. Twice now I've woken to find him standing at the back of the couch watching me. A few days ago I also woke to find their best friend (a male to female transgender) standing over me and watching me sleep as well. I don't know this person. The wife also has started using the room again and sits up until midnight or later watching her TV shows so I can't lay down and sleep. And they've started asking me to watch their kid A LOT. Whether they are going to the store, going to take a nap (4+ hour naps) or just pawning the kid off on me because I'm leaving and "Hannah can keep you company". Even if the kid wants to go to the park/beach, the wife will be like "oh go ask Jenna to bring you". There's no privacy. I mean, they wife even comes in randomly and says things like "See, isn't it so relaxing to have your own space? This is my idea of relaxation." Also, their kid has been eating the food I bought for myself and kept stored in the space I pay for. She will open it right in front of me and be like "oh, is this yours? So good" while chewing with her mouth open staring at me.
Well, yesterday I had asked the wife for privacy because I was sick as a dog and wanted to rest but everyone kept coming in to talk to me or sit on my feet to watch TV loudly (they usually use their other livingroom). The wife looked off put immediately and I heard them running their mouths to each other about me being ungrateful of their kindness. Now I feel uncomfortable. I don't think it was a big ask, since I paid for this space and they NEVER used it prior to me being here.
2023.06.01 17:33 OwlCouncil23 Solar Sanctuary (Book 1) - Chapter 3
Previous Chapter Table of Contents
Sarah's Perspective
As I looked up at my boss, I could feel my heart racing with nervousness. No matter how much I do my job, whenever I’m asked a question, I feel like I’m back in school and didn’t do the homework. “Sarah, would you be so kind as to please explain what Dr. Shepherd’s report means in plain English,” my boss asked, bringing me back to the present moment?
I took a deep breath and looked down at the report Isaac had prepared, scanning through the pages to identify the parts my boss referred to as “not plain English.” As I flipped through the pages, I could feel my palms starting to sweat with anxiety as every pair of eyes bore down on me.
Finally, I found the section my boss referred to and started summarizing the key findings in my own words. “The object was observed for six months before reaching the heliosphere, which is the space we believe is the edge of our solar system,” I said, trying to keep my voice steady. I paused, looking for the next section.
“Then, the new telescope gave us good readings and measurements on size and speed. This thing appears to be very big,” I continued.
“Approximately two weeks ago, the object completed a turning maneuver and turned on the engines to slow down. In those two weeks, we have seen a measurable reduction in speed. The transit estimate time for the entire heliosphere went from approximately four months to two years, give or take one year, due to the margin of error in our calculations,” I finished, looking up to see the other diplomats and delegates in the room staring at me with varying degrees of concern and disbelief.
“Any questions?” I asked, hoping that someone would come forward with a reassuring response and take the focus away from me.
As I finished my summary, my boss looked at me and said, “Thank you, Sarah. Why is there such a large uncertainty?” I blinked, trying to understand the question and how to answer it.
After a moment, I slowly replied, “Because we don’t know what the object will do. It might cut its engines after slowing down 1% or increase engine power and slow down further. There are many factors that could come into play, and we are still trying to understand them.”
My boss nodded, deep in thought, and then continued, “In light of the clear images we now have, we know this will be some form of first contact. We must be prepared no matter the kind of first contact. We will be relocating to Texas to better coordinate between all the teams involved, science, diplomats, military, and others.”
I couldn’t believe it. I knew we were talking about moving, but now it was happening. I couldn’t wait to call Issac and tell him the good news. I was finally going to see my kids daily, not monthly.
My boss continued, “Anyone not transferred to Texas with us will receive new assignments over the weekend and need to report to their new departments. It was a pleasure serving with you all. For those of us moving to Texas, you have two weeks off to make it there without any issues. We will have our first all-hands meeting on the Monday after two weeks. If you have any questions, please address them to your coordinators.”
As the meeting ended, I felt a sense of excitement and relief wash over me. I said my goodbyes to the few colleagues I knew were not coming with us to Texas and headed toward the front door. The thought of being closer to my children was a huge weight lifted off my shoulders.
Once outside, I hailed a taxi and quickly gave the driver my address. I couldn’t wait to call Issac and tell him the good news. As I dialed his number, my heart raced with anticipation, but to my disappointment, he didn’t pick up. So, I decided to text him instead. I told him I had good news and asked him to call me back as soon as possible.
As we drove through the city, I pulled out my phone and looked up plane tickets to Texas. A flight was available on Tuesday morning, which would be perfect timing for me to finish everything over the weekend and turn in my keys on Monday.
The taxi dropped me off in front of my apartment building before Issac could call me back. As I walked up the stairs to my apartment, I couldn’t help but feel a sense of melancholy. The apartment was now nearly empty, with nothing but a blow-up mattress in the living room, a cheap chair I had picked up from a local store, and a single suitcase I had taken back and forth from Texas. No pictures, mementos, or personal touches would make this place feel like a home. All of that already moved, and I was here alone.
I walked to the kitchen and reheated some takeout on my only plate. As I sat down to eat with a plastic spoon, I felt a wave of gratitude. My “Bachelor Lifestyle” was finally ending, and I couldn’t wait to be reunited with my children. It was time to start fresh in Texas, and I was ready for a new beginning.
After finishing my meal, I washed the plate and decided to frame it as a bittersweet reminder of what I went through when I got home to Texas. I froze mid-wash, realizing this was precisely what Issac went through when we decided to move to New Your City. With a shudder, I resolved that I would apologize for what I had put him through.
---
John Cooper, 3 months after object turned on engines.
I spent my last day in the office at Langley poring over the latest images and reports from NASA. A sinking feeling grew in my stomach as I looked through the data. The eggheads have been geeking and writing report after report of all the wonderful and crazy things they were discovering. My job as the realist was to look at the worst-case scenario.
The images showed what appeared to be an alien craft, and the size of it was measured in thousands of miles. I prayed that the eggheads had made a mistake, that they had added a zero or two or misplaced the decimal point, but deep down, I knew that was wishful thinking. It would change everything we knew about our place in the universe if it was real.
Even more troubling were the tubes that the eggheads didn’t label as anything but suspiciously looked like launch tubes to me. They were estimated to be multiple miles in diameter. To put that into perspective, it was large enough to engulf a small Midwestern town and still have plenty of room for some cows. My mind raced as I tried to make sense of what I was seeing.
Pouring a finger of whiskey, I sat down at the computer to hammer out my last report from this office. Thankfully the eggheads have been adding “Layman’s Abstracts” as they labeled it, so my job was now to add the things their Utopian minds didn’t think of.
Still, I kinda felt offended by the label “Layman’s.” The first time I read it, I thought it said “Lame-man’s.”
As I sat there, sipping my whiskey and staring at the screen, I couldn’t help but wonder what the aliens’ ultimate goal was. Did they want to conquer us, or were they just passing through? Did they want to teach us something, or were they studying us like lab rats? And what did their presence mean for our future?
The fact that the aliens had brought about world peace was a silver lining but also a double-edged sword. It was true that no one wanted to waste bullets on each other anymore, but the new threat also had us all on edge. We were all just waiting for the other shoe to drop.
I chuckled, imagining the aliens compensating with big guns for something, but I knew better. The reality was rarely that simple. The fact was were finally working together, sharing information and resources to prepare for the unknown.
Reagan was absolutely right. Nothing united humanity quite like a universal outside threat. We were shipping bullets and missiles to every country willing to build a bunker deep enough to hide it. We were basically treating explosives and ammo like candy on Halloween. And no one was complaining about budgets since there was a decent chance the banks would go away if the world ended.
Maybe?
I took a sip of my whiskey and leaned back in my chair. The idea of the aliens compensating with big guns for something still lingered in my mind. I wondered if they were as afraid of us as we were of them. Or maybe they were just being cautious. After all, they were the ones with the advanced technology.
As I finished typing up my report and printed out a few copies. As the printer spit out each document, I placed it in an envelope, sealed it with my stamp, and hand-wrote the date and time. One was for my official file. The next was for my boss. The last was for his boss.
As I walked over to my boss’s office with the two envelopes I had just sealed, I was already running through the list of things I needed to do next. This was the last time I would make this walk, at least until the next time I get stationed here. If the world doesn’t end at the next of this next assignment.
Once I arrived at my boss’s office, I knocked on the door and waited for him to call me in. As I entered, I handed him the envelope meant for him and explained that it contained my final report from Langley. I then gave him the second envelope, which was for his boss. As he took it from me, he thanked me for my work in this office and asked how my preparations for the move to Texas were going. I told him everything was in order and that I needed to pack my personal belongings and transfer my equipment.
He wished me luck and said he was sad to see me go. I said it was only sad if everything got blown to smithereens. Otherwise, we had more dances to have in the future. He nodded and ripped open one of the envelopes I delivered.
I left his office and walked out of the building to the car. All I had to do was load my single luggage case of clothing and momentous up my car and set off on the long 20 drive to Texas. Maybe longer if I got stuck in New Orleans again. In any case, I had to be there on Monday at a 9 am meeting as the new security advisor for future operations.
---
Issac’s perspective
Eventually, I saw my wife’s missed call and text messages and called Sarah back. She told me the good news that she was being transferred full-time to Texas. And I couldn’t be happier. It had been months of her flying back and forth. The thought of her finally being here with me was comforting. The next day I called my brother and explained the situation to him. He and his friend were more than happy to help with the kids while I picked up Sarah from the airport.
I arrived at the airport early, eagerly awaiting Sarah’s plane’s landing. As soon as she stepped out of the terminal, I ran up and embraced her tightly. It felt like the world had stopped spinning, and for a moment, everything was perfect.
We returned to the house, and Sarah asked about my brother’s friend after greeting the kids. I could tell by the look on her face that she had figured out something I had missed. My brother and his friend exchanged nervous glances.
They said they’ve known each other for a while. They met at work. But then Sarah dropped the bombshell question: “How long have your brother and his friend been dating?”
My brother and his friend froze, and I felt like the world had come to a screeching halt. I had no idea that they were even dating, and it never occurred to me to ask. I felt like a complete fool for not putting two and two together. And after the initial shock, everything seemed to work out just fine. My brother and his friend seemed happy, and I was glad they had found each other.
Life was going well for me. Working with Sarah and Miles in the same building was great, and I enjoyed my job. However, the looming thought of the end of the world was always in the back of my mind. Ignoring the reports and rumors of the aliens and their intentions took a lot of work. But I tried to focus on the positive aspects of my life and not let the fear consume me.
That didn’t stop the reports pouring in, each more detailed than the last. We learned that the object was much larger than we had initially thought. And it seemed to be dumping an unbelievable amount of energy to slow down. All the instruments and measurements showed that it was slowing down at a gradual linear rate.
Five months later, I was in Miles’ office discussing the latest information packet from the Mars orbital satellites. We repositioned them to get good images of the opposite side of the object, and what we saw was both fascinating and terrifying.
The object was covered in strange symbols and markings, and as we zoomed in, we realized that they were not random. There was a pattern to them, and it was clear that they were not of human origin. There were also tubes and what appeared to be doors, hatches, windows, and hangers in various places.
Miles looked at me with a quizzical expression and asked, “What do you think, Isaac? How large do you think those doors are?”
I shifted in my seat uncomfortably. “I’m not really sure, Miles. I don’t have a point of reference to make an accurate guess. Everything would be pure speculation and useless.” I said, trying to evade the question.
Miles pushed me further, insisting that I give it a guess. I took a deep breath and said, “Well, if I had to guess, gun to the head, I wouldn’t be surprised if they were at least a mile high and 10 miles wide for the large ones. But the smaller ones were squished into little pixels, so they’re probably smaller than that.”
Miles raised his eyebrows in surprise. “That’s roughly what I was guessing as well. That’s huge,” he said, his voice trailing off as he tried to process the scale of the object we were dealing with.
I nodded in agreement. “It’s almost incomprehensible,” I said, feeling a sense of unease creeping over me as we discussed the object’s sheer size and complexity.
Obviously trying to change the subject, He asked, “Issac, do you have the data on positioning for the object. We’ve been tracking its deceleration for the past 6 months.”
“Sure thing, Miles,” I said, looking up the data on my tablet, “I have the latest data on the object’s speed and trajectory.”
Miles leaned forward, his eyebrows raised with interest. “Great, let’s see it.”
I pulled up the graph I had been working on that morning, indicating the steady deceleration the object had been experiencing. I handed the tablet to Miles, watching as he studied the information. His face looked like he was checking my math as he absorbed the information.
“What about future projections?” Miles asked, looking up from the tablet, and handing it back.
I quickly changed files and handed the tablet back to him, showing him the potential trajectory range of the object. “If it continues on this path, it will be in planetary orbital speeds to match Earth and within 10 lunar orbits of Earth,” I explained, gesturing to the graph with my hand.
Miles furrowed his brow, processing the information. “That’s closer than I was hoping for,” he said, looking back at the tablet. “That will give us a very near-earth orbit opportunity for observation and samples. Maybe even drop a rover on it.”
I nodded in agreement, feeling a sense of unease growing inside me. “Yes, it’s a bit too close for comfort for me,” I countered.
Miles looked up at me pensively and asked, “What’s the highest probability path?”
I thought for a moment, took the tablet from him, and highlighted the data and trajectory predictions, “Based on our data, there’s roughly a 10% chance that the object will be just beyond the moon when it’s in the same place.”
Miles sighed, sinking in his chair, defeated and deflated, “That might cause some problems for sample gathering, and we could lose out on many imaging possibilities.”
Sitting up straight, he took out a pad of paper. He started scribbling down some project ideas, occasionally glancing at me for my opinion. “What do you think the chances are that the object will get caught in our orbit?” Miles asked, looking up from his notepad.
I hesitated momentarily, weighing my words carefully, “It’s not impossible. I’d say it’s a decent chance, but we have to be very careful with any attempts to capture it. If we get it wrong, it could crash into Earth and cause a mass extinction worse than the one that killed the dinosaurs.”
---
The following is an expert from the Blog The Illuminati Insider
Greetings, fellow truth-seekers. It is I, the Illuminati Insider, here to share with you some exclusive information that will blow your minds and shake the very foundation of your beliefs.
My fellow conspirators, listen closely to the words I am about to say. I have uncovered some information that will make your hairs stand on end and your blood run cold. The craft we’ve been tracking for the past 6 months is not what we thought it was. It’s not some puny little thing that will fizzle out before it gets close to our planet. Oh no, my friends. This craft is as big as the continental United States, and it has cannons the size of cities.
I can hear you gasping in disbelief, but I assure you, this is not a drill. The object we have been tracking is not of this world. It’s a behemoth, a juggernaut, a beast that could obliterate our planet in a matter of minutes. This is not going to be a peaceful meeting, mark my words. We are in the midst of the war of the worlds.
We must prepare ourselves for the fight of our lives, my dear comrades. We must gather our resources, our weapons, our courage, and our faith, for we are about to face the ultimate challenge. This is not a time for hesitation, for second-guessing, for doubting. We must act, and we must act fast.
I know some of you might think that this is just another conspiracy theory, that I am just some lunatic spouting off nonsense. But I assure you, I have seen the evidence with my own eyes. I have talked to insiders, whistleblowers, and other brave souls who have risked everything to bring us this information.
We are not alone in this fight, my friends. We have each other, and we have the power of knowledge. We know what’s coming, and we can prepare ourselves accordingly. We can join forces, share our resources, and strategize our attack. We can fight this beast with all our might, and emerge victorious.
So, my fellow Illuminati insiders, let us not waste another moment. Let us band together and prepare for the war of the worlds. Let us show this alien force that we will not be taken down without a fight. Let us be brave, let us be fierce, let us be victorious.
So, my friends, stay vigilant, stay alert, and stay strong. We are in this together, and together we will prevail. Let’s show the world what we are made of.
Yours truly,
The Illuminati Insider
---
The following is an excerpt from the blog GalacticGuru.net
Welcome, fellow seekers of truth and knowledge. This is the Galactic Guru, and I am here to share with you some important information that could save your life and the lives of your loved ones.
As we have been tracking the strange craft that has been approaching our planet, it has become clear that this is no ordinary visitation. This is an invasion, my friends, and we must be prepared for the worst.
We have reason to believe that the aliens who are approaching our planet are not friendly. They are not here to make peace, to share knowledge or technology, or to be our friends. They are here to conquer us, to destroy us, to take over our planet, and to enslave our people.
We must not take this threat lightly, my fellow galactic warriors. We must be ready to defend ourselves, our families, and our way of life. We must stockpile weapons, ammunition, food, and seeds, and antibiotics to prepare for the coming invasion.
I urge you all to take action now, before it’s too late. Gather your resources, arm yourselves, and prepare for the worst-case scenario. We must be ready to fight for our survival, for our freedom, and for our future.
We must also remember that we are not alone in this fight. There are other like-minded individuals out there who are also preparing for the coming invasion. We must join forces, share our resources, and strategize our attack. Together, we can fight this alien force with all our might and emerge victorious.
We must also remember that knowledge is power. We must stay informed, stay vigilant, and stay aware of any new developments in this alien invasion. We must be ready to adapt to any situation, and we must be prepared to make sacrifices for the greater good.
So, my fellow warriors, let us not waste another moment. Let us prepare ourselves for the coming invasion, and let us fight for our survival. We can do this, my friends. We are strong, we are brave, and we are united. Together, we will defeat the alien invaders and protect our planet from harm.
Stay strong, stay vigilant, and stay prepared. The Galactic Guru is with you, always. And to get 20% off your next order please use our promo code. We will even give you free shipping if you do.
The following was left as a comment and promptly removed from the blog post above.
The GalacticGuru.net has always been a source of knowledge and information for those who seek to uncover the truth about the mysteries of the universe. However, I cannot help but feel angry at the recent post about the impending alien invasion and the need to stockpile weapons, ammo, food, seeds, and antibiotics.
While the post may seem like a call to action for those who want to protect themselves and their families, it is also a blatant attempt to profit from people’s fears and anxieties. It is an exploitation of an emergency situation to make money off the backs of those who are genuinely concerned about the future of our planet.
Moreover, the post fails to address the elephant in the room. The elites, the ones who are truly in power, are not concerned about the impending invasion. They have already made arrangements to join their alien overlords and sell us all out.
While the common people are being urged to stockpile weapons and food, the elites are secretly building their spaceships and packing their bags to leave the planet. They have no intention of fighting for our survival or protecting our way of life. They are only concerned about their own interests.
It is time for us to wake up and realize that we are being manipulated by those in power. We must not fall prey to fear-mongering and conspiracy theories that only serve to divide us and distract us from the real issues at hand.
Instead, we must come together, unite as a people, and demand that our leaders take responsibility for their actions. We must demand transparency, accountability, and a plan of action that truly puts the interests of the people first.
The GalacticGuru.net should be ashamed of itself for using an emergency situation to make money. It is time for us to hold them accountable and demand that they use their platform to promote truth, not fear, and to stand up for the common people, not the elites.
Previous Chapter Table of Contents
submitted by OwlCouncil23 to u/OwlCouncil23 [link] [comments]
Sarah's Perspective
As I looked up at my boss, I could feel my heart racing with nervousness. No matter how much I do my job, whenever I’m asked a question, I feel like I’m back in school and didn’t do the homework. “Sarah, would you be so kind as to please explain what Dr. Shepherd’s report means in plain English,” my boss asked, bringing me back to the present moment?
I took a deep breath and looked down at the report Isaac had prepared, scanning through the pages to identify the parts my boss referred to as “not plain English.” As I flipped through the pages, I could feel my palms starting to sweat with anxiety as every pair of eyes bore down on me.
Finally, I found the section my boss referred to and started summarizing the key findings in my own words. “The object was observed for six months before reaching the heliosphere, which is the space we believe is the edge of our solar system,” I said, trying to keep my voice steady. I paused, looking for the next section.
“Then, the new telescope gave us good readings and measurements on size and speed. This thing appears to be very big,” I continued.
“Approximately two weeks ago, the object completed a turning maneuver and turned on the engines to slow down. In those two weeks, we have seen a measurable reduction in speed. The transit estimate time for the entire heliosphere went from approximately four months to two years, give or take one year, due to the margin of error in our calculations,” I finished, looking up to see the other diplomats and delegates in the room staring at me with varying degrees of concern and disbelief.
“Any questions?” I asked, hoping that someone would come forward with a reassuring response and take the focus away from me.
As I finished my summary, my boss looked at me and said, “Thank you, Sarah. Why is there such a large uncertainty?” I blinked, trying to understand the question and how to answer it.
After a moment, I slowly replied, “Because we don’t know what the object will do. It might cut its engines after slowing down 1% or increase engine power and slow down further. There are many factors that could come into play, and we are still trying to understand them.”
My boss nodded, deep in thought, and then continued, “In light of the clear images we now have, we know this will be some form of first contact. We must be prepared no matter the kind of first contact. We will be relocating to Texas to better coordinate between all the teams involved, science, diplomats, military, and others.”
I couldn’t believe it. I knew we were talking about moving, but now it was happening. I couldn’t wait to call Issac and tell him the good news. I was finally going to see my kids daily, not monthly.
My boss continued, “Anyone not transferred to Texas with us will receive new assignments over the weekend and need to report to their new departments. It was a pleasure serving with you all. For those of us moving to Texas, you have two weeks off to make it there without any issues. We will have our first all-hands meeting on the Monday after two weeks. If you have any questions, please address them to your coordinators.”
As the meeting ended, I felt a sense of excitement and relief wash over me. I said my goodbyes to the few colleagues I knew were not coming with us to Texas and headed toward the front door. The thought of being closer to my children was a huge weight lifted off my shoulders.
Once outside, I hailed a taxi and quickly gave the driver my address. I couldn’t wait to call Issac and tell him the good news. As I dialed his number, my heart raced with anticipation, but to my disappointment, he didn’t pick up. So, I decided to text him instead. I told him I had good news and asked him to call me back as soon as possible.
As we drove through the city, I pulled out my phone and looked up plane tickets to Texas. A flight was available on Tuesday morning, which would be perfect timing for me to finish everything over the weekend and turn in my keys on Monday.
The taxi dropped me off in front of my apartment building before Issac could call me back. As I walked up the stairs to my apartment, I couldn’t help but feel a sense of melancholy. The apartment was now nearly empty, with nothing but a blow-up mattress in the living room, a cheap chair I had picked up from a local store, and a single suitcase I had taken back and forth from Texas. No pictures, mementos, or personal touches would make this place feel like a home. All of that already moved, and I was here alone.
I walked to the kitchen and reheated some takeout on my only plate. As I sat down to eat with a plastic spoon, I felt a wave of gratitude. My “Bachelor Lifestyle” was finally ending, and I couldn’t wait to be reunited with my children. It was time to start fresh in Texas, and I was ready for a new beginning.
After finishing my meal, I washed the plate and decided to frame it as a bittersweet reminder of what I went through when I got home to Texas. I froze mid-wash, realizing this was precisely what Issac went through when we decided to move to New Your City. With a shudder, I resolved that I would apologize for what I had put him through.
---
John Cooper, 3 months after object turned on engines.
I spent my last day in the office at Langley poring over the latest images and reports from NASA. A sinking feeling grew in my stomach as I looked through the data. The eggheads have been geeking and writing report after report of all the wonderful and crazy things they were discovering. My job as the realist was to look at the worst-case scenario.
The images showed what appeared to be an alien craft, and the size of it was measured in thousands of miles. I prayed that the eggheads had made a mistake, that they had added a zero or two or misplaced the decimal point, but deep down, I knew that was wishful thinking. It would change everything we knew about our place in the universe if it was real.
Even more troubling were the tubes that the eggheads didn’t label as anything but suspiciously looked like launch tubes to me. They were estimated to be multiple miles in diameter. To put that into perspective, it was large enough to engulf a small Midwestern town and still have plenty of room for some cows. My mind raced as I tried to make sense of what I was seeing.
Pouring a finger of whiskey, I sat down at the computer to hammer out my last report from this office. Thankfully the eggheads have been adding “Layman’s Abstracts” as they labeled it, so my job was now to add the things their Utopian minds didn’t think of.
Still, I kinda felt offended by the label “Layman’s.” The first time I read it, I thought it said “Lame-man’s.”
As I sat there, sipping my whiskey and staring at the screen, I couldn’t help but wonder what the aliens’ ultimate goal was. Did they want to conquer us, or were they just passing through? Did they want to teach us something, or were they studying us like lab rats? And what did their presence mean for our future?
The fact that the aliens had brought about world peace was a silver lining but also a double-edged sword. It was true that no one wanted to waste bullets on each other anymore, but the new threat also had us all on edge. We were all just waiting for the other shoe to drop.
I chuckled, imagining the aliens compensating with big guns for something, but I knew better. The reality was rarely that simple. The fact was were finally working together, sharing information and resources to prepare for the unknown.
Reagan was absolutely right. Nothing united humanity quite like a universal outside threat. We were shipping bullets and missiles to every country willing to build a bunker deep enough to hide it. We were basically treating explosives and ammo like candy on Halloween. And no one was complaining about budgets since there was a decent chance the banks would go away if the world ended.
Maybe?
I took a sip of my whiskey and leaned back in my chair. The idea of the aliens compensating with big guns for something still lingered in my mind. I wondered if they were as afraid of us as we were of them. Or maybe they were just being cautious. After all, they were the ones with the advanced technology.
As I finished typing up my report and printed out a few copies. As the printer spit out each document, I placed it in an envelope, sealed it with my stamp, and hand-wrote the date and time. One was for my official file. The next was for my boss. The last was for his boss.
As I walked over to my boss’s office with the two envelopes I had just sealed, I was already running through the list of things I needed to do next. This was the last time I would make this walk, at least until the next time I get stationed here. If the world doesn’t end at the next of this next assignment.
Once I arrived at my boss’s office, I knocked on the door and waited for him to call me in. As I entered, I handed him the envelope meant for him and explained that it contained my final report from Langley. I then gave him the second envelope, which was for his boss. As he took it from me, he thanked me for my work in this office and asked how my preparations for the move to Texas were going. I told him everything was in order and that I needed to pack my personal belongings and transfer my equipment.
He wished me luck and said he was sad to see me go. I said it was only sad if everything got blown to smithereens. Otherwise, we had more dances to have in the future. He nodded and ripped open one of the envelopes I delivered.
I left his office and walked out of the building to the car. All I had to do was load my single luggage case of clothing and momentous up my car and set off on the long 20 drive to Texas. Maybe longer if I got stuck in New Orleans again. In any case, I had to be there on Monday at a 9 am meeting as the new security advisor for future operations.
---
Issac’s perspective
Eventually, I saw my wife’s missed call and text messages and called Sarah back. She told me the good news that she was being transferred full-time to Texas. And I couldn’t be happier. It had been months of her flying back and forth. The thought of her finally being here with me was comforting. The next day I called my brother and explained the situation to him. He and his friend were more than happy to help with the kids while I picked up Sarah from the airport.
I arrived at the airport early, eagerly awaiting Sarah’s plane’s landing. As soon as she stepped out of the terminal, I ran up and embraced her tightly. It felt like the world had stopped spinning, and for a moment, everything was perfect.
We returned to the house, and Sarah asked about my brother’s friend after greeting the kids. I could tell by the look on her face that she had figured out something I had missed. My brother and his friend exchanged nervous glances.
They said they’ve known each other for a while. They met at work. But then Sarah dropped the bombshell question: “How long have your brother and his friend been dating?”
My brother and his friend froze, and I felt like the world had come to a screeching halt. I had no idea that they were even dating, and it never occurred to me to ask. I felt like a complete fool for not putting two and two together. And after the initial shock, everything seemed to work out just fine. My brother and his friend seemed happy, and I was glad they had found each other.
Life was going well for me. Working with Sarah and Miles in the same building was great, and I enjoyed my job. However, the looming thought of the end of the world was always in the back of my mind. Ignoring the reports and rumors of the aliens and their intentions took a lot of work. But I tried to focus on the positive aspects of my life and not let the fear consume me.
That didn’t stop the reports pouring in, each more detailed than the last. We learned that the object was much larger than we had initially thought. And it seemed to be dumping an unbelievable amount of energy to slow down. All the instruments and measurements showed that it was slowing down at a gradual linear rate.
Five months later, I was in Miles’ office discussing the latest information packet from the Mars orbital satellites. We repositioned them to get good images of the opposite side of the object, and what we saw was both fascinating and terrifying.
The object was covered in strange symbols and markings, and as we zoomed in, we realized that they were not random. There was a pattern to them, and it was clear that they were not of human origin. There were also tubes and what appeared to be doors, hatches, windows, and hangers in various places.
Miles looked at me with a quizzical expression and asked, “What do you think, Isaac? How large do you think those doors are?”
I shifted in my seat uncomfortably. “I’m not really sure, Miles. I don’t have a point of reference to make an accurate guess. Everything would be pure speculation and useless.” I said, trying to evade the question.
Miles pushed me further, insisting that I give it a guess. I took a deep breath and said, “Well, if I had to guess, gun to the head, I wouldn’t be surprised if they were at least a mile high and 10 miles wide for the large ones. But the smaller ones were squished into little pixels, so they’re probably smaller than that.”
Miles raised his eyebrows in surprise. “That’s roughly what I was guessing as well. That’s huge,” he said, his voice trailing off as he tried to process the scale of the object we were dealing with.
I nodded in agreement. “It’s almost incomprehensible,” I said, feeling a sense of unease creeping over me as we discussed the object’s sheer size and complexity.
Obviously trying to change the subject, He asked, “Issac, do you have the data on positioning for the object. We’ve been tracking its deceleration for the past 6 months.”
“Sure thing, Miles,” I said, looking up the data on my tablet, “I have the latest data on the object’s speed and trajectory.”
Miles leaned forward, his eyebrows raised with interest. “Great, let’s see it.”
I pulled up the graph I had been working on that morning, indicating the steady deceleration the object had been experiencing. I handed the tablet to Miles, watching as he studied the information. His face looked like he was checking my math as he absorbed the information.
“What about future projections?” Miles asked, looking up from the tablet, and handing it back.
I quickly changed files and handed the tablet back to him, showing him the potential trajectory range of the object. “If it continues on this path, it will be in planetary orbital speeds to match Earth and within 10 lunar orbits of Earth,” I explained, gesturing to the graph with my hand.
Miles furrowed his brow, processing the information. “That’s closer than I was hoping for,” he said, looking back at the tablet. “That will give us a very near-earth orbit opportunity for observation and samples. Maybe even drop a rover on it.”
I nodded in agreement, feeling a sense of unease growing inside me. “Yes, it’s a bit too close for comfort for me,” I countered.
Miles looked up at me pensively and asked, “What’s the highest probability path?”
I thought for a moment, took the tablet from him, and highlighted the data and trajectory predictions, “Based on our data, there’s roughly a 10% chance that the object will be just beyond the moon when it’s in the same place.”
Miles sighed, sinking in his chair, defeated and deflated, “That might cause some problems for sample gathering, and we could lose out on many imaging possibilities.”
Sitting up straight, he took out a pad of paper. He started scribbling down some project ideas, occasionally glancing at me for my opinion. “What do you think the chances are that the object will get caught in our orbit?” Miles asked, looking up from his notepad.
I hesitated momentarily, weighing my words carefully, “It’s not impossible. I’d say it’s a decent chance, but we have to be very careful with any attempts to capture it. If we get it wrong, it could crash into Earth and cause a mass extinction worse than the one that killed the dinosaurs.”
---
The following is an expert from the Blog The Illuminati Insider
Greetings, fellow truth-seekers. It is I, the Illuminati Insider, here to share with you some exclusive information that will blow your minds and shake the very foundation of your beliefs.
My fellow conspirators, listen closely to the words I am about to say. I have uncovered some information that will make your hairs stand on end and your blood run cold. The craft we’ve been tracking for the past 6 months is not what we thought it was. It’s not some puny little thing that will fizzle out before it gets close to our planet. Oh no, my friends. This craft is as big as the continental United States, and it has cannons the size of cities.
I can hear you gasping in disbelief, but I assure you, this is not a drill. The object we have been tracking is not of this world. It’s a behemoth, a juggernaut, a beast that could obliterate our planet in a matter of minutes. This is not going to be a peaceful meeting, mark my words. We are in the midst of the war of the worlds.
We must prepare ourselves for the fight of our lives, my dear comrades. We must gather our resources, our weapons, our courage, and our faith, for we are about to face the ultimate challenge. This is not a time for hesitation, for second-guessing, for doubting. We must act, and we must act fast.
I know some of you might think that this is just another conspiracy theory, that I am just some lunatic spouting off nonsense. But I assure you, I have seen the evidence with my own eyes. I have talked to insiders, whistleblowers, and other brave souls who have risked everything to bring us this information.
We are not alone in this fight, my friends. We have each other, and we have the power of knowledge. We know what’s coming, and we can prepare ourselves accordingly. We can join forces, share our resources, and strategize our attack. We can fight this beast with all our might, and emerge victorious.
So, my fellow Illuminati insiders, let us not waste another moment. Let us band together and prepare for the war of the worlds. Let us show this alien force that we will not be taken down without a fight. Let us be brave, let us be fierce, let us be victorious.
So, my friends, stay vigilant, stay alert, and stay strong. We are in this together, and together we will prevail. Let’s show the world what we are made of.
Yours truly,
The Illuminati Insider
---
The following is an excerpt from the blog GalacticGuru.net
Welcome, fellow seekers of truth and knowledge. This is the Galactic Guru, and I am here to share with you some important information that could save your life and the lives of your loved ones.
As we have been tracking the strange craft that has been approaching our planet, it has become clear that this is no ordinary visitation. This is an invasion, my friends, and we must be prepared for the worst.
We have reason to believe that the aliens who are approaching our planet are not friendly. They are not here to make peace, to share knowledge or technology, or to be our friends. They are here to conquer us, to destroy us, to take over our planet, and to enslave our people.
We must not take this threat lightly, my fellow galactic warriors. We must be ready to defend ourselves, our families, and our way of life. We must stockpile weapons, ammunition, food, and seeds, and antibiotics to prepare for the coming invasion.
I urge you all to take action now, before it’s too late. Gather your resources, arm yourselves, and prepare for the worst-case scenario. We must be ready to fight for our survival, for our freedom, and for our future.
We must also remember that we are not alone in this fight. There are other like-minded individuals out there who are also preparing for the coming invasion. We must join forces, share our resources, and strategize our attack. Together, we can fight this alien force with all our might and emerge victorious.
We must also remember that knowledge is power. We must stay informed, stay vigilant, and stay aware of any new developments in this alien invasion. We must be ready to adapt to any situation, and we must be prepared to make sacrifices for the greater good.
So, my fellow warriors, let us not waste another moment. Let us prepare ourselves for the coming invasion, and let us fight for our survival. We can do this, my friends. We are strong, we are brave, and we are united. Together, we will defeat the alien invaders and protect our planet from harm.
Stay strong, stay vigilant, and stay prepared. The Galactic Guru is with you, always. And to get 20% off your next order please use our promo code. We will even give you free shipping if you do.
The following was left as a comment and promptly removed from the blog post above.
The GalacticGuru.net has always been a source of knowledge and information for those who seek to uncover the truth about the mysteries of the universe. However, I cannot help but feel angry at the recent post about the impending alien invasion and the need to stockpile weapons, ammo, food, seeds, and antibiotics.
While the post may seem like a call to action for those who want to protect themselves and their families, it is also a blatant attempt to profit from people’s fears and anxieties. It is an exploitation of an emergency situation to make money off the backs of those who are genuinely concerned about the future of our planet.
Moreover, the post fails to address the elephant in the room. The elites, the ones who are truly in power, are not concerned about the impending invasion. They have already made arrangements to join their alien overlords and sell us all out.
While the common people are being urged to stockpile weapons and food, the elites are secretly building their spaceships and packing their bags to leave the planet. They have no intention of fighting for our survival or protecting our way of life. They are only concerned about their own interests.
It is time for us to wake up and realize that we are being manipulated by those in power. We must not fall prey to fear-mongering and conspiracy theories that only serve to divide us and distract us from the real issues at hand.
Instead, we must come together, unite as a people, and demand that our leaders take responsibility for their actions. We must demand transparency, accountability, and a plan of action that truly puts the interests of the people first.
The GalacticGuru.net should be ashamed of itself for using an emergency situation to make money. It is time for us to hold them accountable and demand that they use their platform to promote truth, not fear, and to stand up for the common people, not the elites.
Previous Chapter Table of Contents
2023.06.01 17:29 its345am Gnats in my potatoes
I'm growing potatoes in 5 gallon bucket but I over watered my potatoes a few times and then it rained so it's super over watered. I'm a first time gardener btw. So now I have a bunch of gnats in bucket and they are also invading my nearby container peppers. They've been there for over a month now I'm not sure how to get rid of them or if I should even eat the potatoes now bc it's been invested with gnats for over a month now. I tried to cut back on watering but it didn't seem to be helping. Any Advice?
submitted by its345am to gardening [link] [comments]
2023.06.01 17:29 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to iQuit [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:20 24hrjunkteam1 How can you reduce the amount of waste you produce?
There are several ways you can reduce the amount of waste you produce:
submitted by 24hrjunkteam1 to junkremovalca [link] [comments]
- Practice the 3Rs: Reduce, Reuse, and Recycle. Reduce your consumption by being mindful of what you buy and opting for products with less packaging. Reuse items whenever possible instead of buying new ones. Recycle materials that can be recycled according to your local recycling guidelines.
- Use reusable products: Instead of disposable items, choose reusable alternatives. For example, use a reusable water bottle instead of single-use plastic bottles, carry a cloth tote bag for shopping, and opt for reusable food containers instead of disposable ones.
- Compost organic waste: Set up a composting system for food scraps and yard waste. Composting not only reduces waste sent to landfills but also creates nutrient-rich soil for gardening.
- Avoid single-use items: Say no to single-use items like plastic cutlery, straws, and coffee cups. Carry your own reusable alternatives or choose products made from biodegradable or compostable materials when necessary.
- Buy in bulk: Purchase items in bulk to minimize packaging waste. You can use reusable containers or bags to store bulk items at home.
- Repair and repurpose: Instead of throwing away broken items, try to repair them or repurpose them for other uses. This extends the lifespan of the product and reduces waste.
- Opt for digital alternatives: Reduce paper waste by opting for digital formats whenever possible. Read books, magazines, and newspapers online, and choose electronic billing and communication methods.
- Donate or sell unwanted items: Instead of throwing away items you no longer need, consider donating them to charities or selling them. Someone else might find value in what you no longer use.
- Practice conscious consumption: Before making a purchase, ask yourself if you really need the item and consider its environmental impact. Opt for products that are durable, made from sustainable materials, and have minimal packaging.
2023.06.01 17:20 DillonFromSomewhere Restaurant Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
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Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:17 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to anti_restaurant_work [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:17 DrYangHF7 Please don’t give up on Down syndrome children! (唐氏综合症)
 | Presentation by a fellow Dharma practitioner. submitted by DrYangHF7 to CittaPureLand [link] [comments] (1). My child was diagnosed with Down syndrome after birth My daughter was born on December 6, 2016. Originally, my family was very happy, especially my husband, who said before the birth of my daughter that he wished he could have a daughter. However, when the doctor came to see the baby at home a few days after the birth, the doctor pointed out that the baby's face and palm were different from a normal child. I didn't care much about what the doctor said. I thought the doctor was scaring me. My baby was sent to the hospital for a full body checkup because of jaundice. Two days before she was one month old, the doctor specifically called my husband. The doctor said the child must have Down syndrome. Then, he called me over and told me face-to-face that the baby was a psychopath. I was so baffled by what the doctor said and I replied, "You're the one who's a psychopath." The doctor responded with a black face, "The test results are out. The child has Down syndrome. What is it if not neurosis? There is no cure for this disease so far, and the life expectancy is short." When I heard that, I immediately burst into tears and felt like the sky was falling. I couldn't believe how such a cute baby could have Down syndrome! (2). It is because I gave birth to the child, and I strongly disagreed with sending her away I kept looking up information about Down syndrome on the internet, hoping to find a cure for it. During that period of time, my mother-in-law from Taiwan frequently called me, asking me what to do for my child’s future. She said it was difficult to raise a child like that, so I should send her away. My husband also stated that he wanted to throw the child out after finding out she had this disease. I said, "I will raise my own child no matter what, I will not throw her away." Hearing my mother-in-law and husband's words at that time my heart was cold, although I didn't rebuke them for anything. Nevertheless, receiving such negative energy every day made me stressed. (3). I Encountered Dharma online One day my husband's aunt came to my home and asked me if I wanted to try Dharma. I thought to myself, "Is this child’s disease related to our ancestors?" I felt hope. I searched online with a trying mind. Suddenly, I found a presentation on curing Down syndrome via Dharma. I quickly finished reading the article and saw the QQ number left in the article. I added the other party with the intention of trying. I thought it must be a scam, but it is true! I even got in touch with the mother of the child in the article. I was happy! I was so happy! I was grateful to the Dharma practitioner for bringing me to Buddhism! The fellow Dharma practitioner sent me some karma videos, and I realized that my child's disease was the retribution of bad karma. The bad karma came from the parents and the child's past lives. The Dharma practitioner offered me Dharma treasures and scriptures, and after I received them, I couldn't wait to recite. (4). After the scripture recitation, I felt hope for my child On the first day of scripture recitation, I was chilled. On the third day, I had a dream that the good teacher instructed me that the child had an affinity with the Bodhisattva in her past life. I should not worry too much. The child would be fine in the future! The dream was very real and gave me strength and confidence. I felt hope for my child. (5). After reciting the scriptures, my gynecological conditions improved and the relationship between my husband and I became harmonious When I started reciting scriptures, my husband was against it, saying how could reciting scriptures save a baby? So I didn't dare recite when he was home. After reciting scriptures, my previous sleepiness and gynecological problems gradually improved. My dreams are getting better and better, and my nightmares are decreasing. I also dreamed that the aborted child was ascended away. Later, when my husband found that I continued reciting scriptures, he said, "Since you have time to chant, come and help me in the store. I can't do it alone." At that time, I had to take care of the baby, do the laundry, and cook during the day. After helping him in the store, I was too busy to recite the scriptures. It was a very stressful time. I discussed the situation with a fellow practitioner, who suggested I recite the Heart Sutra and Mantra to Untie Karmic Knots. After I recited these sutras and mantras to him for a while, the situation really improved. He no longer opposed me reciting the scriptures. He even helped me buy fruits for offering to the Bodhisattva. He came alone with me every time I performed life liberation. When we ate out, he informed the waiter that I did not eat non-vegetarian food. Our relationship is getting better and better. (6). Two months after reciting the scriptures, my mother-in-law surprisingly found that the child's face had changed Two months after reciting the scriptures, I had a video call with my mother-in-law. She said that the child's face seemed to have changed and was different. I took a picture of the child to compare her with before. Originally her eyes were very dull, but now they are bright and lively. Her original palm line was broken, but now it is a unbroken line. I didn't expect this! What surprised me even more was that the baby could smile by three months old! The doctor said that Down syndrome babies are very susceptible to illness. However, from the beginning of my recitation, she has not been sick except for the flu. Initially, she got to bed every night until the wee hours of the morning. Now, she gets to sleep alone at 8 or 9 pm. https://preview.redd.it/bvnwjj27bf3b1.jpg?width=679&format=pjpg&auto=webp&s=8dde162536dc787812296b3ad130c5e9a1757746 The first photo was taken when she was born in the first month of life. She was just diagnosed with Down syndrome. She had a dull gaze (Photo 1). The second photo was taken 2-3 months after studying Buddhism. My mother-in-law said the child's face had changed a lot. I was really happy, and I was more motivated to recite the scriptures (Photo 2). The third photo was taken when I practiced Buddhism for more than six months. Her face, speech and movement have all improved significantly. As a terminal medical condition she is progressing so quickly (Photo 3)! Finally, there is hope for the child. Down syndrome babies have a cure! Now my husband also has confidence in the baby's recovery. He was reluctant to hold her when he found out about her condition. Now, after seeing the changes in the baby, he never said he wants to throw her away, but played with her happily every day. He likes her more and more. When he sees that I am tired of taking care of the baby and reciting scriptures every day, he will help me look after the baby. I believe that through practicing Buddhism and reciting scriptures, my baby's condition will become better and better! Presenter: Ling Ling, Zhejiang Province, China. Source: Master Lu’s Citta Dharma Communion of North Malaya District. Posted: 2020-03-18 Translator: Frank 原文如下： 佛法改变了我孩子的容貌 : 请勿放弃每一个唐氏综合症的孩子！ 同修分享： 一、孩子出生 医生诊断患了唐氏综合征： 2016年12月6日我的女儿出生了，本来一家人都很高兴的，特别是我的老公，在女儿出生前他就说希望能生一个女儿。可是老天和我们开了一个天大的玩笑，孩子出生后没几天医生来家里看宝宝，说宝宝面相和手掌和正常孩子不一样。当时医生说的时候我没有在意，觉得医生在吓我。 直到宝宝因为黄疸病送到医院做了一个全身检查，到宝宝快满月的前两天检查结果出来了，医生特地打电话给我老公说，孩子一定是唐氏综合症。然后直接把我叫过去和我说孩子就是个神经病，当时我被他说得莫名其妙，我说：“你才是神经病呢。”医生黑着脸说：“检查结果出来了。孩子是唐氏综合症，不是神经病是什么？而且这种病到目前还没有办法医治，寿命也不长。” 当时一听，我眼泪马上就流了下来，感觉天就像塌下来一样。心里一直不敢相信这么可爱的宝宝怎么会是唐氏综合症呢？！ 二、孩子是我生的，坚决不同意送走孩子： 后来我就一直在网上查关于唐氏综合症的资料，希望能找到唐氏综合症的治愈资讯。那段时间婆婆每天从台湾打来电话，问我孩子将来怎么办？而且这样的孩子很难养的，让我把孩子送走。老公知道孩子有这种病后也是说要把孩子扔掉。我当时就说了；“我自己生的孩子无论如何我都要养，不会扔掉的。”听到婆婆和老公的话当时心都凉了，但我没有说他们。每天接受这样的负能量让我压力很大。 三、网路有缘认识佛法： 直到有一天老公的阿姨来到我家，问我要不要试试佛法。我当时心想，孩子这样是不是和我们祖上有关。抱着试试的心态在网上查询资料，突然看到一篇关于唐宝通过学佛唸经治愈的文章，上面还有孩子照片，感觉一下子找到了希望，我很快就把文章看完了，看到了文章上留的QQ号，抱着试试的心态加了对方。本以为是骗人的，没想到是真的！我还联络上了那篇分享里孩子的妈妈，真的好高兴！感恩师兄们带我走进佛法！ 师兄们发了一些因果视讯给我看，我才明白孩子这样都是因果报应，这和父母的业障以及孩子自身前世的业障有关。师兄们结缘给了我法宝和经书，收到后我就开始迫不及待地念经了。 四、唸经后 感觉孩子有希望了： 第一天唸经的时候浑身发冷。唸经到第三天的时候就梦到善知识梦里指点，说孩子前世和观世音菩萨有缘，不用太担心，今后孩子会很好的！梦境很真实，给了我很大的力量和信心，感觉孩子有希望了。 五、唸经后 妇科病好转 夫妻关系和睦： 唸经后以前的犯困、妇科病都逐渐好起来了。而且梦境也越来越好，噩梦也少了，还梦见打胎的孩子被超度走了。刚开始唸经的时候老公是反对的，说唸经怎么可能救孩子呢。所以他在家的时候我都不敢唸经。 他看我后来还是继续唸经，就说：“既然你有时间唸经，那你来店里帮我忙吧，我一个人忙不过来。”我白天要带孩子、洗衣服、做饭，唸经本来就忙不过来，还要去店里帮忙，那就更没有时间了。那段时间压力真大。后来和一位师兄说起这个情况，那位师兄让我给老公念心经和解结咒。我给他念了一段时间的经文后，情况果然好转了，到现在也不再反对我念经了，每次还帮我买供菩萨的水果，每次去放生的时候还会陪我一起去，出去吃饭时还会关照服务员我不吃荤的，我们的关系越来越好了。 六、唸经后两个月 婆婆惊讶孩子面相变了： 唸经两个月后的一天，有一次和婆婆视讯，婆婆说怎么孩子好像面相变了，有些不一样了。我拍了孩子的照片和之前做对比，原本宝宝的眼神是很呆板的，现在眼神有神了。原来掌纹是断掌的，现在掌纹成一条线了。这是我想不到的！没想到，到了宝宝三个月的时候竟然宝宝会笑了！孩子从我念经到现在已经发生了很大的变化。 医生说唐宝宝是很容易生病的，可是从我念经开始除了感冒没怎么生过病，从原先每晚要到凌晨才睡觉到现在一到晚上八九点就自己睡觉了。 第一张照片是孩子出生后满月时拍的照片，那时孩子刚确诊为唐氏综合症，目光呆滞。 第二张照片是学佛两三个月后拍的照片，婆婆说孩子的面相变化了不少。我真的很欢喜，唸经更有动力了。 第三张照片是学佛半年多时孩子的照片，孩子面相、语言、运动都有了更大的进步。医学上的绝症进步这么快，孩子终于有希望了，唐氏综合症真的有救啊！ 现在老公也对宝宝的恢复有信心了。原来知道宝宝的情况都不愿意抱她。现在看到宝宝的变化后再也没说过要扔掉她之类的话，每天都很开心地陪她玩，现在也越来越喜欢她了。而且看到我每天既要带宝宝又要念经很累，都会主动帮我带宝宝了。 我相信通过学佛唸经，宝宝的情况一定会越来越好！ 浙江 玲玲师兄分享 北马卢台长心灵法门共修会 2020-03-18 |
2023.06.01 17:16 PritchettRobert506 [HIRING] 25 Jobs in MS Hiring Now!
2023.06.01 17:16 stunninglymediocre Advice and Recommendations for noob DIYer?
I've always wanted to work on my cars (2009 RAV4 and 2013 Honda Pilot) as a hobby, to learn, and to try to save some money on the regular maintenance-type stuff (oil changes, transmission drain/fill, brakes, and similar things). I'm pretty handy in other areas and I think I'm ready to take the plunge here. I have a good mechanic ratchet set and "general use" tools. What else do I need/should I get? Ramps? Jack? Jack stands? All of the above? What do people use for containing, measuring, and disposing of used fluids?
Opinions on Harbor Freight vs. other auto stores (e.g., Advance Auto)?
All advice is appreciated, including any that will help me avoid rookie mistakes!
submitted by stunninglymediocre to MechanicAdvice [link] [comments]
Opinions on Harbor Freight vs. other auto stores (e.g., Advance Auto)?
All advice is appreciated, including any that will help me avoid rookie mistakes!
2023.06.01 17:12 MrBoldfaceYT how to fix unreal engine crash?
 | playing gta and got this crash anyone know a fix? submitted by MrBoldfaceYT to unrealengine [link] [comments] |
2023.06.01 17:07 Westinwest U A
I. All-New Series Event "Greetings From Eros" Now Available! ※Unlock Condition: Clear main story "2-24"
"Playground of Destiny" is a limited-time club event, where members can work together to get great rewards, and compete with other clubs for rankings and team honors that symbolize the club's strength!
In order to protect the rights and interests of Masters and the clubs, additional restrictions and regulations will be introduced to joining and withdrawing from clubs while the "Playground of Destiny" season is in progress. 1. During the "Playground of Destiny" season, clubs can only clear inactive members who have not logged on for more than 3 days. 2. During the "Playground of Destiny" season, members can leave a club on their own, but their personal season progress and Operation Vouchers will be reset.
For Masters who plan to change clubs, we recommend doing so before the start of the "Playground of Destiny" season! Try not to change clubs during the event season to avoid any unnecessary losses.
III. Other Updates 1.First-Time Purchase Rewards Update ※Launch Schedule: Jun. 1, after maintenance. ※Update Info: There’s an upgrade on first-time purchase rewards. You can obtain rewards of different levels according to the amount of your first-time purchase. Rewards include ultra figurine "Tia", special edition "Tia·Cheshire Cat Ver." , Tia Exclusive Adornment, and a ton of other great stuff! ※Gentle Reminder: After maintenance, the old first-time purchase rewards will not be available. Rewards will also expire so please make sure to claim beforehand.
2.Beginner Gifting Event "FULI Collector Moe Pal" Now Available! ※Launch Schedule: Jun. 1, after maintenance. ※Event Info: FULI Corporation has prepared beginner’s gifts for Collectors. Sign in to the game daily to get great rewards and the access to purchase "1/7 New Star Gift Pack", which includes "Eternal Badge Piece", "Moe Pal Gift Pack" (can be used to redeem figurines), "Diamonds" and other rewards. ※Gentle Reminder: Only accounts with newly created characters after launching can participate in this event.
submitted by Westinwest to 55555551 [link] [comments]
- All-New Figurine "Sita" Rate Up For A Limited Time ※Event Schedule: Jun. 2, 06:00 - Jun. 22, 23:59 ※Event Portal: "FULI Blind Box" → "Limited Rate Up" ※Event Info: You can order Blind Boxes using "Diamonds" or "Limited Blind Box Cards". When obtaining an Ultra figurine, there will be a higher chance for it to be the "TENMA" figurine, "Sita", with a chance to directly obtain a Collector 1-Star "Sita" (Pink 1-Star).
- Personal Designer Brand "NIGHT-9" and "SNOW-A" Figurine Option Rate Up Event Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 22, 23:59 ※Event Portal: "FULI Blind Box" → "Brand Exclusive" ※Event Info: When you order a NIGHT-9/SNOW-A figurine using "FULI Wishes" in "Brand Exclusive", you can freely choose the figurine you like from a specific list of figurines, and the chance of getting the chosen figurine will be boosted (the chance of getting an Ultra figurine remains the same).
- Limited Special Edition Pack "Sita·Melancholic Flower Ver." In Stock (Limited-Time In Stock) ※Event Schedule: Jun. 2, 06:00 - Jun. 22, 23:59 ※Event Info: Purchase the Sita Limited Special Edition Pack to obtain the Limited Special Edition "Sita·Melancholic Flower Ver.". This will not be available through any other means once the pack is no longer available. Masters who are interested, don't miss out on this!
- All-New Story Dungeon "Juxtaposition of Light & Darkness" Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 16, 23:59 ※Event Portal: Greetings From Eros → Juxtaposition of Light & Darkness ※Event Info: You can unlock the corresponding achievements in "Battle Log Chip" according to your story unlock progress, and get tons of the event exclusive items including "Employee Tag", which can be used to unlock "Fortune Puzzle".
- All-New Challenge Dungeon "Mech Battlefront" Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 16, 23:59 ※Event Portal: Greetings From Eros → Mech Battlefront ※Event Info: Challenge stages of different difficulties to earn great rewards. Use "Fusion Cell" to quickly sweep stages you've already cleared to obtain the event item, "Drink Voucher", and figurine development resources. ※Gentle Reminder: During the event period, there will be a new event idle drop item, "Fusion Cell", which can be used to sweep stages in the challenge dungeon. The event idle drop will end at 23:59, Jun. 15, but you can still claim the rewards before 23:59, Jun. 16, so you don't need to hold on to your phone and wait!
- "Fortune Puzzle" Bingo Event Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 16, 23:59 ※Event Portal: Greetings From Eros → Fortune Puzzle ※Event Info: During the event, use the event item, "Employee Tag" to activate the "Fortune Puzzle". You will get rewards for flipping over each puzzle piece or connecting a straight line. Complete the entire puzzle to obtain the Grand Prize!
- Event Store "Borderline Cafe" Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 16, 23:59 ※Event Portal: Greetings From Eros → Borderline Cafe ※Event Info: During the event, you can use the event item "Drink Voucher" to redeem luxurious rewards including new limited Otaku Furniture, "Employee Tag", "Skin Coins" and "Limited Blind Box Cards"!
- Sign-In Event "Daily Sign-In" Now Available! ※Event Schedule: Jun. 2, 06:00 - Jun. 15, 23:59 ※Event Portal: Greetings From Eros → Daily Sign-In ※Event Info: During the event period, sign in to the game daily to get great rewards such as "Fusion Cell", "Employee Tag", etc.
- All-New Packs In Stock 10.1 "Daily Selection" Event Packs ※In Stock Time: Jun. 2, 06:00 - Jun. 15, 23:59 ※Event Portal: Store → FULI Store ※Event Info: During the event, the Daily Packs will be replaced with the Event Limited Daily Packs. 10.2 Event-Limited "Frontline Supply Station" Card Packs ※In Stock Time: Jun. 2, 06:00 - Jun. 22, 23:59 ※Event Portal: Store → FULI Store ※Event Info: These packs contain various items including "Limited Blind Box Cards". 10.3 Event Limited "Combat Intel Room" Bingo Packs ※In Stock Time: Jun. 2, 06:00 - Jun. 16, 23:59 ※Event Portal: Store → FULI Store ※Event Info: These packs contain various items including "Employee Tag" and "FULI Wishes".
- "Sita" Exclusive Adornment In Stock at "Adornments Store" ※In Stock Time: Jun. 2, 06:00
"Playground of Destiny" is a limited-time club event, where members can work together to get great rewards, and compete with other clubs for rankings and team honors that symbolize the club's strength!
In order to protect the rights and interests of Masters and the clubs, additional restrictions and regulations will be introduced to joining and withdrawing from clubs while the "Playground of Destiny" season is in progress. 1. During the "Playground of Destiny" season, clubs can only clear inactive members who have not logged on for more than 3 days. 2. During the "Playground of Destiny" season, members can leave a club on their own, but their personal season progress and Operation Vouchers will be reset.
For Masters who plan to change clubs, we recommend doing so before the start of the "Playground of Destiny" season! Try not to change clubs during the event season to avoid any unnecessary losses.
III. Other Updates 1.First-Time Purchase Rewards Update ※Launch Schedule: Jun. 1, after maintenance. ※Update Info: There’s an upgrade on first-time purchase rewards. You can obtain rewards of different levels according to the amount of your first-time purchase. Rewards include ultra figurine "Tia", special edition "Tia·Cheshire Cat Ver." , Tia Exclusive Adornment, and a ton of other great stuff! ※Gentle Reminder: After maintenance, the old first-time purchase rewards will not be available. Rewards will also expire so please make sure to claim beforehand.
2.Beginner Gifting Event "FULI Collector Moe Pal" Now Available! ※Launch Schedule: Jun. 1, after maintenance. ※Event Info: FULI Corporation has prepared beginner’s gifts for Collectors. Sign in to the game daily to get great rewards and the access to purchase "1/7 New Star Gift Pack", which includes "Eternal Badge Piece", "Moe Pal Gift Pack" (can be used to redeem figurines), "Diamonds" and other rewards. ※Gentle Reminder: Only accounts with newly created characters after launching can participate in this event.
- New Figurines In "Covenant" ※Launch Schedule: Jun. 2, 06:00 ※Info: In "Covenant", figurines will finally make up their minds to express their affection to Master. The figurines available for "Covenant" this time include: "Sita", "Akechi Mitsuhide", "Empress [Black Rock Shooter]", and "Dead Master".
2023.06.01 17:05 trueproteinbars Cuisine of Freetown: Delighting Your Palate with Sierra Leonean Flavors
One of the most well-known Sierra Leonean dishes is Jollof rice. It's a one-pot dish made with rice, tomatoes, onions, peppers, and spices such as ginger and cumin. You can find it served at almost every restaurant in Freetown.
Another favorite dish among locals is Cassava Leaves. The leaves are cooked with palm oil, onions, fish or meat stock cubes for flavoring. Some variations add peanut butter for added richness.
Pepper Soup is also another popular local delicacy made from chicken or goat meat seasoned with spicy pepper sauce soup consisting of spices like alligator pepper corns , bay leaves and other fragrant herbs to season it up
Last but not least on our list is Okra Stew which consists mainly of okra vegetables (a slimy vegetable) stewed in tomato broth along with shrimp or beef chunks typically served over white rice
These traditional Sierra Leonean dishes offer an explosion of flavors that will delight your palate!
For those who want a taste of authentic local fare, head to Mama's Restaurant in Lumley Beach or Paddy’s Kitchen in Aberdeen. Both offer deliciously prepared cassava leaves, pepper soup and other classic dishes.
If you’re looking for something more upscale, try The Hub restaurant at Wilberforce or Sai Wine & Champagne Café at Murray Town. These restaurants pair delightful ambiance with mouth-watering fusion cuisines.
For seafood lovers, Jam Lodge and Balmaya Restaurant are excellent options offering fresh catches straight from the sea to your plate!
If you're seeking street food adventures then check out Victoria Park where multiple vendors sell cheap but tasty treats like fried plantains (dodo), roasted peanuts and grilled corn on the cob!
No matter what type of culinary experience you seek in Freetown; there is always something that will satisfy your craving!
One such restaurant is Kendejah Restaurant in Philadelphia. This family-owned establishment offers classic dishes like cassava leaves and jollof rice, as well as unique options like plantain fufu and fried fish with okra soup.
Another option is Bintimani Restaurant in Staten Island, New York. Here you can enjoy a variety of traditional stews made with goat or chicken, along with sides like fried plantains and rice balls.
For those on the West Coast, Mama African Braai in Los Angeles is a must-visit for Sierra Leonean food lovers. With its laid-back atmosphere and flavorful menu items like peanut stew and grilled chicken suya skewers, this spot has quickly become a local favorite.
Whether you're a fan of spicy stews or savory meat dishes, there's no shortage of delicious Sierra Leonean cuisine to be found throughout the United States!
Whether you're a foodie or just someone looking for new culinary experiences, Sierra Leonean cuisine is definitely worth exploring. So why not book your flight now and taste the amazing flavors of Freetown? With cheap flight to Freetown available online, it's now easier than ever before to indulge in this delightful cuisine!
submitted by trueproteinbars to u/trueproteinbars [link] [comments]
Introduction to Sierra Leonean cuisine
Welcome to the vibrant and flavorful world of Sierra Leonean cuisine! Nestled on the West Coast of Africa, this stunning country offers a culinary experience like no other. From succulent seafood dishes to hearty stews and irresistible street food, Sierra Leone's gastronomic scene is sure to tantalize your taste buds. In this blog post, we will explore some of the most popular dishes in Freetown – the capital city – as well as where you can find them both in Sierra Leone and abroad. So get ready for a mouthwatering journey through the flavors of Freetown! And if you're looking to travel there soon, be sure to check out our tips for finding the best flights and cheap ticket to Freetown.The most popular Sierra Leonean dishes
Sierra Leonean cuisine is a melting pot of different cultures, and its dishes are flavorful and aromatic. Here are some of the most popular Sierra Leonean dishes that you should try when visiting Freetown.One of the most well-known Sierra Leonean dishes is Jollof rice. It's a one-pot dish made with rice, tomatoes, onions, peppers, and spices such as ginger and cumin. You can find it served at almost every restaurant in Freetown.
Another favorite dish among locals is Cassava Leaves. The leaves are cooked with palm oil, onions, fish or meat stock cubes for flavoring. Some variations add peanut butter for added richness.
Pepper Soup is also another popular local delicacy made from chicken or goat meat seasoned with spicy pepper sauce soup consisting of spices like alligator pepper corns , bay leaves and other fragrant herbs to season it up
Last but not least on our list is Okra Stew which consists mainly of okra vegetables (a slimy vegetable) stewed in tomato broth along with shrimp or beef chunks typically served over white rice
These traditional Sierra Leonean dishes offer an explosion of flavors that will delight your palate!
Where to eat in Freetown
When it comes to experiencing the flavors of Sierra Leone, Freetown is a foodie's paradise. The city boasts an array of eateries that serve up traditional Sierra Leonean dishes alongside international cuisine.For those who want a taste of authentic local fare, head to Mama's Restaurant in Lumley Beach or Paddy’s Kitchen in Aberdeen. Both offer deliciously prepared cassava leaves, pepper soup and other classic dishes.
If you’re looking for something more upscale, try The Hub restaurant at Wilberforce or Sai Wine & Champagne Café at Murray Town. These restaurants pair delightful ambiance with mouth-watering fusion cuisines.
For seafood lovers, Jam Lodge and Balmaya Restaurant are excellent options offering fresh catches straight from the sea to your plate!
If you're seeking street food adventures then check out Victoria Park where multiple vendors sell cheap but tasty treats like fried plantains (dodo), roasted peanuts and grilled corn on the cob!
No matter what type of culinary experience you seek in Freetown; there is always something that will satisfy your craving!
Sierra Leonean restaurants in the United States
If you're craving Sierra Leonean cuisine but can't make the trip to Freetown, don't worry! There are several restaurants in the United States that serve authentic Sierra Leonean dishes.One such restaurant is Kendejah Restaurant in Philadelphia. This family-owned establishment offers classic dishes like cassava leaves and jollof rice, as well as unique options like plantain fufu and fried fish with okra soup.
Another option is Bintimani Restaurant in Staten Island, New York. Here you can enjoy a variety of traditional stews made with goat or chicken, along with sides like fried plantains and rice balls.
For those on the West Coast, Mama African Braai in Los Angeles is a must-visit for Sierra Leonean food lovers. With its laid-back atmosphere and flavorful menu items like peanut stew and grilled chicken suya skewers, this spot has quickly become a local favorite.
Whether you're a fan of spicy stews or savory meat dishes, there's no shortage of delicious Sierra Leonean cuisine to be found throughout the United States!
Conclusion
Sierra Leonean cuisine is a must-try for anyone who wants to experience the unique and delicious flavors of West Africa. Freetown, the capital city, offers numerous restaurants and food stalls that serve traditional dishes like cassava leaves stew, jollof rice, and fried plantains. For those who can't travel to Freetown yet want to try Sierra Leonean cuisine, there are also several restaurants in the United States that offer authentic dishes.Whether you're a foodie or just someone looking for new culinary experiences, Sierra Leonean cuisine is definitely worth exploring. So why not book your flight now and taste the amazing flavors of Freetown? With cheap flight to Freetown available online, it's now easier than ever before to indulge in this delightful cuisine!
2023.06.01 17:04 RollingTit In my raised beds, I spread some of these seeds and they all sprouted so well, it's a hummingbird flower mix. This plant is the most prevalent popping up. Out of those listed, does anyone know which it is?
 | submitted by RollingTit to PlantIdentification [link] [comments] |