Most of the better pizza places by me never used them on the first place. You use a quality box to begin with and it’s not an issue, especially since delivery isn’t comming here.

Eating an entire bag of any jelly beans it’ll turn your poop rainbow.

Frankly I don’t feel like it’s spring until I’m shitting some kind of unnatural shade.

I don’t understand the framing of this at all. Stick blenders are incredibly useful. But they’re not a substitute for standard blenders. And while the attachments here are standard to the point that they come with every stick blender, they’re pretty useless. If they work at all, they break. And I don’t know anyone who…

I don’t understand the framing of this at all. Stick blenders are incredibly useful. But they’re not a substitute…

The very weird thing is that Brach’s actually manufacturers good jelly beans that are completely different then their own Brach’s brand ones. Usually branded for some one else. Like they made the Smucker’s jelly beans while those still existed, which were decent.

I’ve not tried any of the “tiny” jelly beans, they look…

I think, they were pretty awful but there’s something about them that makes the awfulness edible once you get past the revulsion.

Yeah you tend to largely see them at actual candy shops, and name brand candies tend to be priced higher and seperate from the standard mixed stuff.

That’s what I meant by “pick and mix”, that more refers to various old school candies sold by the pound. But it’s the same concept as your Jelly Belly by the flavors thing, that’s just branded. You can also often get Skittles, Starbursts and what have that way at candy shops.

Aren’t related to jelly beans.

That is sort of the problem with jelly belly. They’re an excellent jelly bean from a quality standard. And I fucking love jelly beans. Buy I never buy the damn things. There’s just too much of a mystifying mix of flavors going on there. I can deal with blah flavors mixed in with a good one. But there’s stuff in there…

I spent years as a bartender where constant contact with hot water, harsh detergent and sanitizers dries had so bar they frequently split and scar for months on end. And currently work a sales job that sees a lot of time out doors, messing with boxes and hand washing. And thus freakishly chapped hands.

I spent years as a bartender where constant contact with hot water, harsh detergent and sanitizers dries had so bar…

Home made excel spreadsheets would be an improvement. Most places use scrap paper or simple work sheets they threw together in word and printed out in bulk 10 years ago.

No. Dishwasher is a different job. Bus boys can’t practically be in the kitchen washing dishes during service as they’re on the floor working tables. Dropping checks, clearing tables, often running drinks and food as well.

“There’s a huge difference between fresh shrimp on ice at the meat counter and bagged frozen shrimp”

A bit of baking soda in there helps too firms it up and helps prevent over cooking.

If it wasn’t clear. Nowhere requires you to tip out kitchen staff. Staff sometimes pass money to the kitchen. But it is not common. Management can not make this happen, trying to do so would often be illegal. It’s voluntary.

Things that might help:  cost money

You got that a bit garbled.

whereby all tips are metered out based on hours worked on the tipped employee’s paycheck.

The median income for a server in the US is around $21k/year, and yes that includes tips.

And trust me $200-300 a night is not as common an occurrence now as it was 15 years ago. That was around when I started in the business, and I was still bartending till about 3 years ago. Everyone is making less money than they…

How does one pay their bill in such a way that it actually makes it to the business? Wouldn’t Salty Waitress just pocket it and go buy a jetski and a 3rd house?

How does one make a deposit at the bank in such a way that it actually makes it to their account? Wouldn’t Salty Teller just pocket it and go buy a jetski and…