The Bright Sessions
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Sweet Seals For You, Always
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@tinkertailorsoldiersasspy
[OOC] - Finished my carrd!
Still sprucing up m blog. A new layout will be forthcoming, but for the most up-to-date information please visit my card!
https://tinkertailorsoldiersasspy.carrd.co/#
This link will go in the blog description soon, but I just finished ths so I’m headed to bed. See you guys later!
Promotional photograph of Brenda Bakke as Texas Air Ranger Sgt. Nim from the 1989 film "Gunhed". Scanned from my personal collection.
US Book ban on LGBTQIA books
The nationwide book ban bill, HR 7661, has progressed out of committee and into the House. Here's what you need to know to take action.
At least hit the shiny repost button if you're going to do nothing else. This should not stand.
Stop the bill dead in its tracks. LGBTQIA people have a right to be represented in books.
Vinyl records are circular because it's an efficient use of space: the grooves that encode the music are laid out in a spiral on the disc, so that the needle only has to move as far as the disc's radius to read the entire thing. Before this clever idea was thought of, the grooves were instead laid out in a straight line, and every LP was a narrow rectangle more than a thousand feet long. To flip an album to side b at least two people were needed, one at each end, coordinating via shouted instructions.
Trussardi Fall 2018
learning that constantly thinking about and analyzing and interpreting my traumas isn’t actually healing . and don’t get me wrong its made me a very effective communicator and emotionally intelligent person. but actually im supposed to be moving on and experiencing new things and happiness and stuff and not just compulsively reliving and recontextualizing the past. oops!
Best therapist I ever had helped me unpack my trauma and then, crucially, helped me pack it away again
Except this time it's all correctly labeled so when I start experiencing issues related to them I'm not just drowning in undefined pain.
I'm like: "ah shit the Childhood Neglect container is leaking all over everything! I better mop it up and put it in a new container"
And sometimes something comes up and I'm like: "ah. This belongs in the religious trauma box. Let me put it away and then I can do art until I feel better"
You unpack your trauma to organise it and correctly label it do you know how to handle it. But you still pack it away so you can live your actual life
Black Rain (1989)
an Iraqi gamer's beautiful review of Disco Elysium
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.
Brenda Bakke
you’re 23 and you learn rosemary kennedy was lobotomized at 23 and you’re like my god she was barely an adult. then you’re 27 and you’re like holy hell amy winehouse was just starting her life. and then, presumably, you reach 36 and you’re like christ alive marilyn monroe was only 36. and so on and so forth
This is a reminder for those who handmake Christmas presents that now is not too early to start. It may in fact be a good time to start if you have a lot to make/your craft takes a long time. You should maybe start it now, whether that's brainstorming or actually doing the crafts!
Translating this into tumblr's preferred public service announcement format for this kind of alert:
Elle France, June 1999.
Ph. Phillip Dixon
