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Donald Rumsfeld is a Lizard from OuterSpace

Winston

Winston

Advanced stage dementia patient pls support my run
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He wouldn't directly answer the question. That's Lizard Law. If someone directly asks you if you're a lizard, you have to say yes. So, that's why he deflected the question with a story about a guy buying him dinner.

NSFW - Profanity.
 
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Winston said:
He wouldn't directly answer the question. That's Lizard Law. If someone directly asks you if you're a lizard, you have to say yes. So, that's why he deflected the question with a story about a guy buying him dinner.
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So it's basically like being a cop.
 
Winston said:
That's where the cops got that rule.
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So what you're saying is, the cops are lizard people? That explains the molting at Dunkin Donuts last night.
 
Kobie said:
So what you're saying is, the cops are lizard people? That explains the molting at Dunkin Donuts last night.
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And all the heat lamps.. I mean food warmers ;)
 
Winston said:
And all the heat lamps.. I mean food warmers ;)
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I work in a kitchen. The heat lamps aren't food warmers, they're plate warmers. Every goddamn plate I touch feels radioactive.
 
Kobie said:
I work in a kitchen. The heat lamps aren't food warmers, they're plate warmers. Every goddamn plate I touch feels radioactive.
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haha, no kidding? I've worked a lot of lines before. And you're right, I can't count how many times the Expo has cussed out anyone in range when picking food out of the warmer.
 
Winston said:
haha, no kidding? I've worked a lot of lines before. And you're right, I can't count how many times the Expo has cussed out anyone in range when picking food out of the warmer.
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I am the expo.

Filibuster incoming ...

I worked in journalism (mostly sports, but some hard news, a lot of design and editing) for about 15 years before the layoff hammer hit. Kinda floated for a bit ... really had no clue what I wanted to do.

Good friend of mine has been a kitchen manager for several years, basically hands me a line job. Work that for a few months, expo gets fired, I get that gig, and I've run with it. Got a new job lined up basically running the catering and food service for a local children's nonprofit (hanging on to the restaurant gig, since the money is great, I get tips as an expo). I am the main liaison between the front and back of the house. I keep tabs on everything. I know where every server is at any given time. I can jump behind the line if needed; I can bartend if we run into a pinch; I can barback, bus, dish ... whatever needs done, I do it. My life has changed so much in the last two years, but for the better. I've kinda done the opposite of everyone else -- instead of taking some **** food service job out of college until I get a career going, I had the career and now can just **** around in a restaurant.

And yeah, if I'm expo, don't touch the food in my window. That's my house.
 
Kobie said:
I am the expo.

Filibuster incoming ...

I worked in journalism (mostly sports, but some hard news, a lot of design and editing) for about 15 years before the layoff hammer hit. Kinda floated for a bit ... really had no clue what I wanted to do.

Good friend of mine has been a kitchen manager for several years, basically hands me a line job. Work that for a few months, expo gets fired, I get that gig, and I've run with it. Got a new job lined up basically running the catering and food service for a local children's nonprofit (hanging on to the restaurant gig, since the money is great, I get tips as an expo). I am the main liaison between the front and back of the house. I keep tabs on everything. I know where every server is at any given time. I can jump behind the line if needed; I can bartend if we run into a pinch; I can barback, bus, dish ... whatever needs done, I do it. My life has changed so much in the last two years, but for the better. I've kinda done the opposite of everyone else -- instead of taking some **** food service job out of college until I get a career going, I had the career and now can just **** around in a restaurant.

And yeah, if I'm expo, don't touch the food in my window. That's my house.
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That's cool. I'd be interested in reading some of your editorials or pieces. If you want to block the name out for anonymity, I totally understand. I am your total 180. Kind of funny actually. I worked in food service, restaurants and catering from age 15-28. Dish>Prep>Line. I have mad skills on a flat top/sandwich line. I can juggle orders and sautee. Run multiple stations, within reason, all without popping. But, the service industry lifestyle was getting to me. Spending leisure time getting drunk. Long hours and Low pay. I spent years working 2 jobs. I just recently quit both jobs to go to work for a grocery store. I had reached my limit. And I was either going to double down and get a mortgage and work 2 jobs until I got offered a chef position somewhere. Or leave the kitchen behind, at least for now. So, I can realign my life with my interests. And I'm enrolled in community college this semester for the first time since 2008. Kind of funny we're on the opposite ends of the spectrum. I kinda miss the kitchen, the thrill of the rush. I lived with it for so long, I have Stockholm syndrome. And being "busy" at a grocery store, when people say they're slammed, I have to think privately back to tickets printing to the floor, running out of prep, and plating big tops all by myself. Congrats on your career pathway!
 
Winston said:
That's cool. I'd be interested in reading some of your editorials or pieces. If you want to block the name out for anonymity, I totally understand. I am your total 180. Kind of funny actually. I worked in food service, restaurants and catering from age 15-28. Dish>Prep>Line. I have mad skills on a flat top/sandwich line. I can juggle orders and sautee. Run multiple stations, within reason, all without popping. But, the service industry lifestyle was getting to me. Spending leisure time getting drunk. Long hours and Low pay. I spent years working 2 jobs. I just recently quit both jobs to go to work for a grocery store. I had reached my limit. And I was either going to double down and get a mortgage and work 2 jobs until I got offered a chef position somewhere. Or leave the kitchen behind, at least for now. So, I can realign my life with my interests. And I'm enrolled in community college this semester for the first time since 2008. Kind of funny we're on the opposite ends of the spectrum. I kinda miss the kitchen, the thrill of the rush. I lived with it for so long, I have Stockholm syndrome. And being "busy" at a grocery store, when people say they're slammed, I have to think privately back to tickets printing to the floor, running out of prep, and plating big tops all by myself. Congrats on your career pathway!
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Thanks, man.

Interviewing for new positions has been interesting, since I can draw on both the newsroom and the restaurant experience. Basically, now, I'm always on deadline. And the new gig is going to be CAKE compared to what I have to deal with at a high-volume, $5M a year restaurant. Oh, we're slammed? No, we're ****ing not. I'll show you slammed ...

About the only thing I haven't nailed yet at the restaurant is grill. I'm bad on meat temps. Flat top, apps, fryers, have no fear. That ****'s easy now.
 
Kobie said:
Thanks, man.

Interviewing for new positions has been interesting, since I can draw on both the newsroom and the restaurant experience. Basically, now, I'm always on deadline. And the new gig is going to be CAKE compared to what I have to deal with at a high-volume, $5M a year restaurant. Oh, we're slammed? No, we're ****ing not. I'll show you slammed ...

About the only thing I haven't nailed yet at the restaurant is grill. I'm bad on meat temps. Flat top, apps, fryers, have no fear. That ****'s easy now.
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I'm passable at temps but, I've worked 3-4 restaurants where my primary role was steaks and protein. The way I learned was the finger method. Where you tap your thumb to each of your fingers and feel the tautness of your palm. I can usually hit a steak temp within 5-10 degrees. It just take repetition. Cooking is almost a trade, in itself. I don't often hear it lumped in with the trades. But, I would consider it blue collar, specialization oriented career.
 
Winston said:
I'm passable at temps but, I've worked 3-4 restaurants where my primary role was steaks and protein. The way I learned was the finger method. Where you tap your thumb to each of your fingers and feel the tautness of your palm. I can usually hit a steak temp within 5-10 degrees. It just take repetition. Cooking is almost a trade, in itself. I don't often hear it lumped in with the trades. But, I would consider it blue collar, specialization oriented career.
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I'll get it eventually, I just don't have much experience on grill. We've got a few great grill guys, so there's no sense in sticking me on my weakest station if I'm just jumping back to help out.
 
Kobie said:
I'll get it eventually, I just don't have much experience on grill. We've got a few great grill guys, so there's no sense in sticking me on my weakest station if I'm just jumping back to help out.
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And everything comes to a screeching halt when servers start messing with the window.
 
Winston said:
And everything comes to a screeching halt when servers start messing with the window.
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Our KM doesn't stand for it and isn't averse to chewing them out, but I'll get it next. "Don't let them touch the window." What am I supposed to do, tackle them?

Fortunately, when we're busy, they know I'm good enough that they'll back off, and when we're not busy, we're all in IDGAF mode as long as everything goes out right.
 
Winston said:
And everything comes to a screeching halt when servers start messing with the window.
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"No, bitch, this is not your wing dip. Yours is still on the board."
 
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