Personally Me

I saw. I liked. I reblogged. Let's be internet friends. Wanna get to know me? Read my tags.

[swimdontdrift]

Wow feel down an Anna Kendrick interview rabbit hole, I've literally time traveled

[swimdontdrift]

Still in the hole but I've been clicking long enough that I've finally gotten to the more recent videos and I'm pleased to find I still enjoy her very much

[swimdontdrift]

Wow feel down an Anna Kendrick interview rabbit hole, I've literally time traveled

[clementine-kesh]

the big three questions of media analysis: what the author wanted to say, what they actually said, and what they didn’t know they were saying

[clementine-kesh]

for the last one i don’t just mean oh the author inadvertently wrote in gay subtext or whatever i’m talking about media as a cultural artifact which can reveal a ton about societal norms, biases, ideals, etc. it’s all about positionality and an unexamined positionality is often the most revealing of all

[middlering]

My favorite genre of self-portrait is cartoonists being bothered by their characters while trying to draw

Bill Watterson – Calvin and Hobbes (1986)

Hergé – Tintin (1947, Tintin Magazine)

Jeff Smith – Bone (1993, Bone Holiday Special)

Walt Kelly – Pogo (1950, Maclean's Magazine)

And a bonus:

Berkeley Breathed – Bloom County

[swimdontdrift]

can't believe I was big into YouTube from 2010-2016 and never watched Smosh but now nearly a decade later I've fallen into the Smosh rabbit hole bc I saw one of the cast members on a podcast and thought they were hot and funny

[animentality]

[weaselle]

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.

[xenofact]

[londonsboy]

it’s crazy how i will be having the worst time of my life and i will still be on here . Reblogging posts

[magicalgirlmindcrank]

Driving out here is fun cuz you just accidentally cross state lines. There's like fifteen of you fucks out here jammed into the space of the central valley.

[magicalgirlmindcrank]

Gotta get that down to three, max

[magicalgirlmindcrank]

I can fix the east coast

[magicalgirlmindcrank]

My Humble Proposal

[official-virginia-posts]

Official Post of Long Virginia

[saucefunk]

SINNERS SWEEP

[boniver]

who’s an artist (openers included of course) you saw live and were just fully in the moment and loved how good they were? reblog and share in the tags if you wish

[winterstaryu]

"I did it for you" has gotta be my favorite form of betrayal. You gave me a gift I never asked for, and now I have to look around at the world you destroyed with the knowledge that it was gift wrapped and addressed to me.

[hoofpeet]

this thing is like an animal thats not fully domesticated yet

[mihai-florescu]

[tomfordvelvetorchid-deactivated]

I love when someone I don’t even know has me blocked. An unknown storyline

[silvermoon424]

Bro absolutely COOKED with this.

[ohnoitstbskyen]

If you ever hear the phrase "fascism is aesthetics as politics," that's what this post is talking about.

It's not about being tough on crime, because the absolute toughest most brutal measure you could take against "crime" as a social problem is to alleviate poverty, and increase access to education, healthcare and social mobility.

It's about performing "tough on crime" as an aesthetic by enacting violence against a prop, i.e. minorities and the impoverished, who are fetishized and objectified to represent "crime." They are brutalized as punishment for crime, but never with the purpose of alleviating the problem of crime.

This is why a lot of conservatives and other right wingers can get straight up angry when you suggest things like reform or social measures to reduce crime. They don't want crime to be reduced, they want an eternal war against "crime" because it provides an arena for the righteous to demonstrate virtue by brutalizing their enemies.

[alocalfrog]

Can you imagine suing Boeing and coming home to find Boeing's faulty plane parts washed up in your backyard?

[snoopy-dot-com]

[strawberriesshi]

[the-composite-doll]

@infamouslydorky