i’m really on some green homer shit

Origami Around

ellievsbear

Product Placement
Sweet Seals For You, Always

pixel skylines

@theartofmadeline
we're not kids anymore.
AnasAbdin
Not today Justin
occasionally subtle
sheepfilms
will byers stan first human second
Monterey Bay Aquarium
One Nice Bug Per Day

shark vs the universe
d e v o n

roma★
hello vonnie
almost home
todays bird

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@pepperyjustice
i’m really on some green homer shit
I'm sure the cat is just sleeping, but its pose and the petals reminded me of a painting.
"The Grief of the Pasha" by Jean-Leon Gerome.
black mackerel tabby
thats a fukcing tigre
wait i dont give a fuck
Computer simulation of a world where eye floaters are replaced by bart
need a trip to m&s, but sadly on the wrong side of the atlantic
For well made underwear, or for that strawberries & cream sandwich they’re going to end up in court about?
for a sausage roll and their frangiapane cake, but tell me about this illicit sandwich?
Oh so a couple of months ago they made this strawberries and cream sandwich, right, looks like this:
And it went viral instantly. Couldn’t move for a few weeks for random people and other brands displaying other (mostly AI generated) British inspired sandwiches that are arguably not sandwiches.
HOWEVER
We have a small thing here called VAT, which is more or less the same as the goods tax Americans pay on their stuff, but it’s rolled into the price and not added on at the till when you go to pay.
But VAT is a deep and mystical art, with different rates for different things and sometimes those rates are changed or temporarily reduced or frozen and whatnot. It doesn’t matter to the average person on the street, because as I say, all you see as a consumer is one single price. Whether that’s made up of X amount of VAT or not doesn’t really matter to you - but it really, really matters to HMRC.
And HMRC are, let me stress this, absolute bastards.
You do not want to get on the wrong side of HMRC because you will lose and they will take you for all you’ve got and then some.
The problem with this sandwich is that … it might not be a sandwich. It definitely *looks* like a sandwich, and it’s very much being treated as sandwich for VAT purposes - which is to say, it is VAT exempt. We don’t pay VAT on sandwiches, it’s just one of the VAT rules.
We *do* pay VAT on confectionary, and that’s where this gets sticky for M&S. It’s got a sweet cream filling, strawberries and cream are considered a dessert, and even the bread is sweetened. Which … might make it a cake. And if it *is* a cake, or at least a confectionary product … HMRC will want their pound of VAT.
So it might all go to court.
amazing. things are heating up in the confectionery tax fandom.
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.
If a girl is to do the same superman thing where he takes off his disguise, we just look pervy. Not the same effect
First of all: bullshit.
Secondly: If you are not doing the Linda Carter spin, then you’re doing it wrong.
how did you do that so smoothly?
thats some broadway musical shit
But seriously, I think I love you.
heck no, i’m callin dibs
Sorry friend, thatseanguyblogs called dibs first. ;)
By the way, folks… We’re super engaged. Just fyi. :P
Well, we never got around to making a wedding gif, but still super-married and loving it. Happy Valentine’s Day!
Joe Peters, b. 1983 american
glass artist
Overcompensation