Discover Top Posts Tagged with #driving crazy

He's driving to destroy

#art #drawing #invader zim #iz #fanart #zim #car #driving #drive #driving crazy

guys i’m in a sketchy uber in the middle of chicago if you don’t hear from me again tell Niall i loved him 😭😭💀

#help #sketchy uber #lots of traffic #driving crazy #i hope i’ll make it #i hate chicago driving #niall horan #one direction #harry styles #louis tomlinson #liam payne #zayn malik #1d

Some Ericka + Moon fun! While I agree with alot of @lovelylivelyv 's sentiment on Moon's character being handled badly, I can't really hate Moon. She had the potential to be a good character, she was just poorly handled. Alot of this came out of that since Ericka was in a similar situation once and prefers to teach others and convince them to do better than fight them.

That is, if she thinks they'll listen.

1. Despite Ericka's issues with the Magic High Commission (...Mostly Rhombulus and Heckapoo) and Mina, I think Ericka woukdn'r have a problem with Moon. Moon's alot more reachable than the others and I think Ericka'd ultimately empathize. After all, she was in a similar situation. The only problem (Besides the Star and Eclipsa-like clash between Ericka's more bouncy, crazy, free-spirited and optimistic nature and skewed morals and Moon's much more uptight, reserved, and straight-laced one) is Ericka DOES agree that working with Mina behind Star and Eclipsa's back was a stupid thing to do and a breach of trust. Even if she doesn't judge all that harshly for it. ("I mean, not only did I date a guy while trying to kill him, I ran a whole monster cruise death trap and knowingly helped my Great-Grandfather retrieve a magical weapon of mass destruction. I am the LAST one who should be judging here.")

2. Here's an idea I've had for a while: I feel like Ericka and Moon have completely different reactions when it comes to seeing what the other side thinks of them. While Moon takes things seriously and personally, getting offended and trying to correct with her OWN misconceptions, Ericka ENJOYS any opportunity to see things from the other side after a lifetime of only learning from Great-Grandfather and finds the fact monsters had silly misconceptions of their own about humans funny and almost adorable compared to her own. She forgives and forgets far more easily than Moon and can even laugh at the monsters' dark humor and join in with her own jokes about the past...something that drives the much more uptight, serious ex-Queen up the wall.

It's fun playing with the clashes between these two. While Ericka's willing to easily forgive Moon for her mistakes and past views of monsters since she sees hope for Moon to do better, she can't help but enjoy how easy it is to play with the much more straight-laced women's head a little. Even with their difference in rank and power. Perhaps it's Ericka's way of trying to get her to lighten up, her seeing some of her old self, Great-Grandfather, or even Drac in the other woman, or it's merely Ericka's mischievious "I will cause problems on purpose" side coming out. Who can say?

And Moon, while she can't help but like the charming, friendly woman that oddly reminds her of her own daughter (they even relate to eachother on many things, including parenthood, being one of the leaders of their community, and having been an accomplice to Genocide once); she finds her VERY odd and at times talking to her is like dealing with Eclipsa, Mina, and Star all at once...with the challenge of Ericka KNOWS full well what she does drives Moon nuts and enjoys it immensely.

Basically, Ericka enjoys bending or breaking MANY of the rules Moon has spent her whole life upholding. She lives by her OWN rules, and it causes clashes between the two.

Bonus that didn't make it due to space:

Moon: You...What do you MEAN you find all this... FUNNY?

Ericka: Mmmm, Sounds like SOMEONE still has hate they haven't let go of yet. Not to mention some control issues. C'mon, Moon. Even YOU have to admit the irony of them being just as scared of us as we are of them is atleast a LITTLE BIT funny!

Note: Yes, Ericka copying Drac's "When will you Van Helsings learn to let go of the hate?" Pose and phrase was 100% intentional.

I strongly associate these 2 with "What I know Now" from Beetlejuice since Ericka not only had been an accomplice to Monster Genocide who learned she was wrong about Monsters and made a heel-face turn (but betrayed someone she loved in the process and nearly ended up dead because of it,) but she grew up trying to live up to the rigid, serious rules and expectations of being a Van Helsing and ultimately rejected them in favor of making her own future. So "If I knew then what I know now" is both her trying to tell Moon what she learned about Monsters and taking rules and life seriously.

@lovelylivelyv @black-ak9 @hotelt-resurrection @serial-serializednovelreader @deathfangirl9 @wingingfromthezing @heartsong1994 @ebevkisk @kittyball23

18 THINGS THAT DRIVE CHEFS CRAZY by chef Paul Sorgule

The days of the tyrannically angry, shouty chef may be largely a thing of the past in today’s top kitchens, but there are still things that are guaranteed to push even the calmest and most professional chefs to boiling point, especially when the quality of the finished dish, kitchen morale or the fluidity of service is at risk.

Chef Paul Sorgule ,who has spent over four decades in professional kitchens and writes about the psychology of this unique environment over on his Harvest America Ventures blog, has selected 18 such points below. Do you agree?

18 THINGS THAT DRIVE CHEFS CRAZY

1. UNDEPENDABLE VENDORS

Chefs take pride in their ability to produce consistently great food, in a timely fashion, that exceeds the expectations of the guest. This is, after all, the core of their job description. This is difficult to accomplish if vendors fail to produce the right food, at the expected quality level, at the time requested. When vendors fall down in this regard the chef’s system falls apart.

2. SALESPEOPLE WHO DON’T KNOW THEIR PRODUCTS

Although I do hate to generalise – far too many salespeople today do not understand the chef, the kitchen, or the product that they are trying to sell. “Where is it from – what farm – what part of the country? How was the animal raised? What is the flavour profile of that pork? What is the typical yield from a case of…? What is the shelf life of that cryovac meat? When was the fish caught and how was it handled?” These are not unusual questions, nor are they unrealistic expectations of a person whose job it is to sell a product.

3. BEING LATE

The real test to punctuality is whether or not the person is present, at the scheduled time, and fully ready to work or engage. Failure in this regard is the quickest way to experience the wrath of a chef.

4. NO CALL/NO SHOW

This one is simple – unless you are in the hospital, or are in the midst of a real family emergency, if you do not show up, or call to explain why, you are done in the chef’s mind. Some chefs lose their cool over this while others simply write the person off. The real tragedy here is the impact that this has on the person’s teammates.

5. DULL KNIVES

To a chef, this is the most basic requirement of a cook – take care of your tools! When a chef sees a cook with a knife that is unable to perform because there is no proper edge – well, let’s just say that the cook will not have to wait too long to feel the presence of the chef.

6. A LACK OF RESPECT FOR INGREDIENTS

Everything that a cook works with has value – not just monetary value, but even more importantly a connection to the hard work and passion of the person (farmer, fisherman, rancher, cheese maker, charcutier) who toiled over the process of growing, raising, or preparing that ingredient. When a cook fails to show respect for this – the chef views it as an affront to all of those individuals, the chef, the restaurant, and the guest who will eventually consume the finished product.

7. NOT LABELLING AND DATING

Everybody knows how important this is – label and date, first in-first out. These rules are imbedded in every employee’s subconscious in an effort to preserve the quality of ingredients, minimise waste, and make sure that costs are controlled. So – why is it that so many fail to follow this simple rule that takes but a few seconds to accomplish?

8. WASTE

Profit margins in a kitchen are very slim. It doesn’t take much to turn a potential profit into a loss. Profitability in a restaurant kitchen is everyone’s responsibility and a good place to start is eliminating or at least – minimising waste. Use everything! Find a use in stocks, purees, soups, features, staff meals, etc. As a wise French chef once told me: “You don’t make money on the onion – you make it on the onion peel. You don’t make money on the lobster – you make it on the lobster shells.”

9. THINGS NOT RETURNED TO THEIR PROPER PLACE

We learn to practice mise en place at our stations, and most cooks through trial and error, pick up on this rather quickly. The same mise en place needs to take place throughout the rest of the kitchen. How much time and product is wasted because items were not returned to their rightful home?

10. SLOPPY COOKS / POOR SANITATION

Cleanliness is the first rule of the kitchen. Personal cleanliness, uniform cleanliness, station cleanliness and sanitation – these are the absolutes of any kitchen. When a cook doesn’t look or work clean the chef has every right to be livid.

11. BEING THE TASTE TESTER

“Chef – taste this and let me know what you think?” This is, of course, a reasonable request by a cook – one that every chef insists on until the cook has built a trustworthy palate. The typical response from a chef would be: “Have you tried it first – what do you think?” When the cook states that he hasn’t tried it yet – the chef sighs with disappointment. This transference of responsibility drives a chef crazy.

12. CARE FREE ATTITUDES ABOUT BROKEN CHINA AND GLASSWARE

It happens – a misplaced item on a shelf, an over-burdened server tray, a plate too hot to handle, or a glass rack stuck in the dish conveyor. Suddenly we have china casualties. We expect this in a kitchen, but we must try to avoid it. That tray of broken dishes might equate to much of today’s profit margin. When carelessness and an aloof attitude result in breakage, or even worse, when people laugh at the broken result – the chef has to pause and collect him or herself.

13. NOT BEING READY

Whatever it takes, when those dining room doors open, when the bus arrives, when the bride and groom return from the church – the kitchen must be ready. There is no excuse – this is the Cardinal rule. If the kitchen is not ready it is ultimately the chef’s fault – when a cook or other staff are the cause, then the chef’s temperature is near boiling point.

14. INCONSISTENCY

Learn how it should be done, ask questions, make corrections, but when you know how it should be done, it must be done that way each and every time.

15. CUSTOMERS BEING RUDE AND CONDESCENDING TO SERVICE STAFF

Many things happen inside the restaurant that create tension – we deal with this. When a guest causes this tension because he or she feels entitled to do so at the staffs’ expense, then the chef will always come to the defence of the team.

16. NOT DOING YOUR JOB TO THE BEST OF YOUR ABILITY

If you don’t know then it is the fault of inadequate training. When you know and fail to execute towards excellence, then the chef will shake his or her head in disbelief. When this happens frequently, then the chef may lose it.

17. LACK OF TEAMWORK

If a staff member fails to step in to help, if he or she is opposed to taking a few minutes to help the dishwasher, if a line cook who is caught up doesn’t see the need to help service staff by clearing trays or making more coffee, if the right hand avoids helping the left hand then a chef will find it necessary to state his or her disappointment.

18. NOT MY JOB

These are three words that can only be uttered once in a kitchen.

#paul sorgule #crazychef #cheflife #chef #at work #kitchenlife #driving crazy #temper tantrum #tension #chefpaulsorgule

SCRATCHY BEARD

Or should I say, scratchy skin, Under the beard takes me in…. Driving me crazy But I’m too lazy To shave the thing off and be done! – Jonathan Caswell

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