does anybody even have a 9-5 anymore. at some point they started making you work 8 hours not including your lunch break so it's all 9-5:30s and 9-6s and we should have killed them for it
Show & Tell
One Nice Bug Per Day

Kiana Khansmith
Claire Keane
Sweet Seals For You, Always
hello vonnie
Lint Roller? I Barely Know Her
h
Alisa U Zemlji Chuda

izzy's playlists!
AnasAbdin
No title available

tannertan36

ellievsbear

Love Begins
dirt enthusiast
No title available

No title available

Kaledo Art
Not today Justin

seen from Malaysia
seen from Brazil

seen from United States
seen from United States
seen from Türkiye

seen from Indonesia

seen from United States
seen from United States
seen from Malaysia
seen from United States

seen from United States
seen from United States

seen from Canada
seen from Türkiye

seen from Canada

seen from United States

seen from Pakistan
seen from Türkiye
seen from United States
seen from Türkiye
@datamberstamp
does anybody even have a 9-5 anymore. at some point they started making you work 8 hours not including your lunch break so it's all 9-5:30s and 9-6s and we should have killed them for it
no amount of budgeting will make up for the fact that we simply do not make enough money
no amount of therapy will make up for the fact that we simply do not make enough money
no amount of working will make up for the fact that we simply do not make enough money
Whenever I think about the value of something being done by a person who really understands the job from a lifetime of experience, I think of my first restaurant job. My goal was to work every position, and I started with a year and a half in the dish pit at 16yo.
When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.
He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.
But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.
That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.
The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said
"When you work alone, you want to go home by midnight?"
we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight
Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.
Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:
and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever
"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.
If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.
[like, literally, he had done this math, he had these exact figures]
160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.
And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.
For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."
The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.
It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career
Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.
But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.
But I've thought about Claudio and what i learned from him many MANY times in my life.
$50,000 immediately dropped into my bank account wouldn't improve EVERYTHING but boy it sure would be a grand, sexy little start to a good, happy life path, don't you think
Reblog for unexpected $$$ dropping into your Bank account.
uhh did i forget how time works or was the first post in december 2018 and the second in august 2018
Reblog for time travelling $$$ dropping into your Bank account.
Girlfriend decided to spoil me with some new clothes 🥰 (ft her bra flying past me)
The people who consider abortion to be murder would be so upset to learn that throughout most of human history, the alternative to abortion and birth control was actually infanticide and not just having the baby and raising it. Especially in times of immense stress and reduced resources. Murdering babies was a thing humans and our ancestors did for thousands of years to ensure the survival of the species. Abortion and birth control has enabled us to live in a much gentler society.
Imo the people who are against abortion in that manner don't know the history of infanticide along with the whole trying to make woman raise babies they don't want.
On the contrary.
We're super familiar with it, because stopping infanticide is one of our big success stories.
Like Christians in the second centuries weren't condemning infanticide and the exposure of infants, telling men to keep it in their pants if they couldn't afford children, and adopting and raising abandoned children themselves.
We know about it. We're aware.
We just happen to consider abortion the present-day equivalent of infanticide. That is, in fact, why we oppose it.
Interesting how op's idea of a "gentler society" requires human sacrifice. That if someone is inconvenient, the ideal solution is societally acceptable slaughter. Disgusting.
It was no less disgusting then than it is now.
It is really interesting that you think terminating a pregnancy in the first and second trimester is exactly as inhumane as leaving a kicking, breathing, screaming newborn baby to die of exposure. I am not going to argue with you because that is a completely batshit way of thinking.
pardon me, just another thing to be aware of (that i don’t think many people get to see or learn about)— this was what was inside me by the time i got my abortion:
from 5-9 weeks, it’s a gestational sac. no fetus, not even a visible embryo, just tissue. About 85% of abortions in the US happen before 9 weeks of pregnancy.
Calling abortion ‘human sacrifice’ is beyond a reach. Early miscarriages happen as well, & the misinformation about what it is inside them just adds to the unearned guilt many people who experience miscarriages have. There is potential for life, but it is not a human being in the slightest. I encourage anyone & everyone to check out this website for more information about abortion.
The Issue of Tissue - myanetwork
Honestly there's nothing a child can do in public that's as much of a disturbance as an adult yelling at them
Only through an armed and organised workers movement can we begin the great work of creating structural oppression against men
“Cats don’t actually love you”
A cat is a small creature in the middle of the food chain that is fully aware that you are a very large thing that could stomp its head in at any moment and yet it chooses to rest its tiny little head on your leg for a nap and spreads out on the floor near you exposing its belly and its most sensitive organs. It brings dead mice and bugs to you to share food.
Don’t you get it? This tiny thing trusts you. It wants to help you too. It licks your leg thinking that it’s helping. It kneads on you to find comfort. It shares its body warmth with you in the cold and gives you your space in the heat. It hisses at other mammals it sees outside including other cats in an effort to protect its family.
Cats love you so so much. But they will keep trying to eat plastic.
"please advise" is the professional email equivalent of "girl help"
You’re not depressed. You just need $250,000 in your bank account.
Reblog to materialize $250,000 in prev's bank account
@importantcatpics
dick from a girl thats trying to chew through her muzzle to get at your neck
you invest in a stronger metal muzzle (smart), the frustration makes for great sex but it is a little unnerving feeling the cold bars pressed against your jugular all the time and hearing her teeth going chomp chomp chomp chomp chomp
I WISH TO BE UNNERVED! D:
and are they wrong
outing myself in the men's restroom by washing my hands
people should be allowed to have low ambition, and also be able to feed a family on the salary of a cashier at a convenience store.
“the pain of discipline is better than the pain of regret” pfft you can’t fool me regret is a later pain and discipline is a now pain there’s absolutely no contest