Fort jackson 4th of july 2022
Fortnite: Battle Royale
2017.09.13 06:14 Dream_Paragon Fortnite: Battle Royale
The developer supported, community run subreddit dedicated to the Fortnite: Battle Royale game mode by Epic Games.
2008.01.25 12:19 'Til all are one! Transformers News and Community!
This is a family-friendly community for all things Transformers -- mostly the toys, but also the cartoons, movies, and comics.
2014.08.14 03:04 reached Five Nights at Freddy's
Official subreddit for the horror franchise known as Five Nights at Freddy's (FNaF). Official Discord Server: will be updated soon
2023.06.01 18:22 BlueJayin NightOwl July 4th Drop Info, FAQ, & More
July 4th Drop List
Daz is still deciding on what to drop and this list will be constantly updated:- Strawberry Popesicle- Popesicle x Cookie Smasher
- CPT OG- Marathon OG F4 x Creme De La Compton F3
- ...
Phenohunting Club t-shirts will be available this drop.
At the moment there's no ETA on the NighTOwel V2, Night HOwl speaker, NightOwl Backpack or NightOwl Headlamp, but details on a bundle are soon to come.
If you missed a chance to get a FunkOwl, they may make an appearance for the July 4th drop *subject to change*.
Next big NightOwl drop should be the Halloween 2023, but things can change.
---
FAQ
"Do I need TSB Premium to make a purchase, or do I purchase through Premium?"
No, you don't need TSB Premium to make a purchase. If you purchase regularly from the breeders on TSB, you may benefit from some of the features offered. Premium for the NightOwl storefront gets you 48 hours early access to drops, but you will be competing with other premium members who may want that limited cultivar. Having a Premium membership doesn't guarantee you the drop."How do I register for a free account?"
There should be a sign-in button at the bottom of the page, or the NightOwl Store page. Look at this image to help"Where does everyone get all the NightOwl Merch (Stickers, Ashtray, Patch, Pins, Plant tags, FunkOwl, t-shirts, hats, etc) ?"
The Seed Bazaar, that's where you can order direct with NightOwl."Does TheSeedBazaar ship worldwide?
NightOwl ships worldwide"Do I have to pay customs?"
No user has confirmed being charged any custom fees."Are NightOwl packs sealed?"
None of my packs are heat sealed due to the design of the packaging. I've reached out to a few different places to help design a security seal sticker, but there have been no options yet that don't take away from the design of the packaging and interrupt the strain label or text. When I figure out a solution for this you guys will be the first to know!Link to Daz' comment
When you order from one of my distributors the packs will come with 3 seeds. I do occasionally throw a few extra seeds in random packs that are sent out to distributors, but don't expect more than 3 unless you're ordering direct from me through the seed bazaar. Other than that the packs are true to their labels, 3 seeds.
"My pack has a blank label, how do I know what I have?"
Those are the "Secret Owl Society" packs, they come labeled with UV ink. Daz/ Seedbanks almost always provides a small blacklight keychain, use it to reveal the pack name."Are there any freebies?"
IF YOU ORDER DIRECT FROM TSB, Nightowl will give you two extra feminized seeds with the three feminized seeds purchased. Only applies to fem seeds not regs.Most of the time there's a promo if you purchase five packs you can earn a tester pack.
"I made X amount of orders during the drop totaling 5 or more packs, do I qualify for a tester?"
If the promo is active, and If you made your orders during the same drop, you qualify for a tester pack. To ensure you get the tester mention it in the comments of your last order, or send an email."I got a confirmation email, it still says "processing", should I be worried?"
As long as you have a confirmation email, then there's nothing to worry about your order has been received."Received tracking, no movement on the order since being scanned into Denver, or not scanned at all"
Sometimes USPS does not update the location of the package, please be patient and allow at least 7-14 business days before contacting for support.Order related issue?
NIGHTOWLSEEDS AT GMAIL DOT COM"What do I do with my Coupon/ Redeem/ Scratch card"
Mail it in for the next drop, or any future drop NightOwl has specifically on TSB. When checking out select "mail-in cash/ money order". Once you complete the order, you should then get an email with mail-in details. Seedopoly prizes/ discounts had to be claimed by August 2nd, 2021 they're not valid anymore."My pack of NightOwl came with 3 seeds, did "insert seedbank" take seeds out?"
No, authorized seed banks wouldn't take seeds out, they have a working relationship with Daz, their customers, and NightOwl.When you order from one of my distributors the packs will come with 3 seeds. I do occasionally throw a few extra seeds in random packs that are sent out to distributors, but don't expect more than 3 unless you're ordering direct from me through the seed bazaar. Other than that the packs are true to their labels, 3 seeds.Link to Daz comment
"Why 3 Reg seeds in a Auto reg pack"
Hey there! I do 3 seed packs for the regs for a few different reasons. For starters, I keep any males I’m using or testing as small as possible to prevent cross contamination between different projects. Since I typically only release fems (but constantly have photo x auto projects going on) keeping the males small makes isolation and clean up far easier. Small males offer less pollen so I make far fewer seeds, typically about an eighth of the number of seeds that I aim for with a feminized plant. In reality it is far easier to get a massive number of seeds from reg pollen, so I expect people that get these to be able to make a tremendous number of beans with them. I have never done a full on auto reg pollination. I’ve never smacked an auto male plant to let it’s pollen fly, as that would cause a logistical nightmare in my breeding program. All of my auto reg pollinations are very isolated, controlled, and precise. I’ve also never done a regular auto project for release. Each time I’ve released regs, including the upcoming drop, the seeds were made for my own personal stock to work from in the future. The Chem 91 x Chemdogging F2 generation provided a whole palette of flavors that I would never have expected to pop out, as well as some seriously impressive plants structurally. Out of the three males I kept from this line all three put out trichomes and intense aromas. They were quite possibly the nicest males I’ve ever encountered. I know some people won’t see the extreme value that are inherent with these seeds, but to me $50 isn’t nearly what they are truly worth. Their value is immensely greater than that, but every few years I like to put out regs at a more than fair price so that the auto gene pool doesn’t get stagnant, and so those that want to do true work to continue creating new photo x auto crosses can do that. I would have done just about anything to have access to regular auto genetics of this quality a decade ago, but they simply did not exist then. It took a lot of time, dedication, and work to be able to offer these today. If someone is unable to see the value in them then they probably wouldn’t want to be growing regs anyway. To keep up with inflation I should have already raised my pack prices to about $60, but I know it’s tough trying to afford to survive these days, and growing should be a respite from that, so I’ve stuck to $50 a pack. Every single one of my costs to produce seeds has increased significantly and I’ve eaten that instead of passing the costs on. I do what I do because I’m passionate about it. I love cannabis. I’ve dedicated my life to it and will continue to provide the absolute best of my ability for as long as I am able to do this.Link to Daz' comment
"Where do I order bulk?"
NIGHTOWLSEEDS AT GMAIL DOT COM---
WATCH OUT FOR SCAMS CLICK THIS TO READ COMMON SCAMS)
---Social Media Accounts for Daz and NightOwl
Daz' personal account was banned at 30k, a couple new backup accounts were created.All the current IG Accounts:
2023.06.01 18:20 Suckerhcg Promo-Code for a cancelled race don't work - no help via support for weeks
Hi, this is my first time I write in this sub and just cause I don't got any response on my last Mails/Tickets from the Sparta Support... (Spartan Germany/Austria)
Me and my friends (8 people total) bought Tickets for the Spartan Night Race which should have taken place on 1st on July 2022 in St. Pölten (Austria)
On the same night, after we arrived in St. Pölten - we got the information that the race is canceled cause of Rain and heavy storm. (the wind torned down Barries)
The next Day we all got an E-Mail with promo codes, which should be replace the costs of the ticket next year.
The mail text ".. All registered Night Sprint participants can take part in tomorrow's Sprint or in a future Sprint/Night Sprint in Austria up to and including St. Pölten 2023 free of charge..."
3 Weeks ago me and my friends met together and wanted to registebuy the new ticket for the sprint on 1st July 2023 in St. Pölten (Sprint). Then we realised not a single Promo Code from any mail is working.
Then I opened a Ticket on Spartan Germany Ticket homepage (and sent a extra mail). Until now, I got not a single response from the Sptaran Support Team and I don't really know - what I can do now. We really don't want to pay the Race again - particularly cause we allready paid last cancled years race and got a Mail which states that we register free next year (so this year)...
Anything I can do about it? How is the Support this bad so far, that I dont got a single respsonse?
Thanks all!
submitted by Suckerhcg to spartanrace [link] [comments]
Me and my friends (8 people total) bought Tickets for the Spartan Night Race which should have taken place on 1st on July 2022 in St. Pölten (Austria)
On the same night, after we arrived in St. Pölten - we got the information that the race is canceled cause of Rain and heavy storm. (the wind torned down Barries)
The next Day we all got an E-Mail with promo codes, which should be replace the costs of the ticket next year.
The mail text ".. All registered Night Sprint participants can take part in tomorrow's Sprint or in a future Sprint/Night Sprint in Austria up to and including St. Pölten 2023 free of charge..."
3 Weeks ago me and my friends met together and wanted to registebuy the new ticket for the sprint on 1st July 2023 in St. Pölten (Sprint). Then we realised not a single Promo Code from any mail is working.
Then I opened a Ticket on Spartan Germany Ticket homepage (and sent a extra mail). Until now, I got not a single response from the Sptaran Support Team and I don't really know - what I can do now. We really don't want to pay the Race again - particularly cause we allready paid last cancled years race and got a Mail which states that we register free next year (so this year)...
Anything I can do about it? How is the Support this bad so far, that I dont got a single respsonse?
Thanks all!
2023.06.01 18:19 AutoModerator WATCH Spider-Man Across the Spider Verse (2023)OnLine For Free Streaming On reddiT 4k-movies
Marvel Comics! Here’s downloading or watching Spider-Man: Across the Spider-Verse streaming the full movie online for free on 123movies & Reddit, including where to watch the anticipated Pixar’s Movie at home. Is Lightyear 2023 available to stream? Is watching Spider-Man: Across the Spider-Verse 2023 on Disney Plus, HBO Max, Netflix, or Amazon Prime? Yes, we have found a faithful streaming option/service.
WATCH NOW >>> Spider-Man Across the Spider Verse (2023)OnLine For Free
Over 25 years ago, a little boy named Andy received a Buzz Lightyear action figure in the 1995 Pixar film Toy Story. Now, all these years later, audiences will finally see the movie that inspired that action figure in the Toy Story spin-off movie, Lightyear, which is soaring into theatres this weekend.
This is not the Buzz Lightyear you know and love—the one who is best friends with Woody and voiced by Tim Allen. This is the original Buzz Lightyear, a bonafide space ranger voiced by Chris Evans, who is stranded on a hostile planet that is 4.2 million lightyears from Earth, alongside his commander and crew. The Lightyear cast also includes the voices of Keke Palmer, Peter Sohn, James Brolin, Taika Waititi, Dale Soules, Uzo Aduba, and Isiah Whitlock Jr.
Play the Latest Hitson Amazon Music Unlimited (ad)
Generally, with their cinematic releases, Disney and Pixar tend to follow either a 30-day release window or a 45-day release window. We don’t know which one they’re going with yet for Lightyear, but this means that given the movie’s global release date is June 17, we can expect Lightyear to be on Disney Plus sometime between July 21 and August 3, 2022.
Just click the link below to watch the full movie in its entirety. Details on how you can watch Spider-Man: Across the Spider-Verse COUGHING for free throughout the year are described below. If you’re a fan of the comics, you won’t want to miss this one! The storyline follows Spider-Man: Across the Spider-Verse Coughing as he tries to find his way home after being stranded on an alien planet. Spider-Man: Across the Spider-Verse COUGHING is definitely a Spider-Man: Across the Spider-Verse Coughing movie you don’t want to miss with stunning visuals and an action-packed plot! Plus, Spider-Man: Across the Spider-Verse Coughing online streaming is available on our website. Spider-Man: Across the Spider-Verse Coughing online free, which includes streaming options such as 123movies, Reddit, or TV shows from HBO Max or Netflix! Spider-Man: Across the Spider-Verse Coughing Release in US Spider-Man: Across the Spider-Verse Coughing hits theaters on September 23, 2023. Tickets to see the film at your local movie theater are available online here. The film is being released in a wide release so you can watch it in person.
Lightyear can all be streamed using an HBO Max or Hulu subscription. If you’d prefer to rent the movies, only the first two are on Prime Video. Otherwise, all three films can be rented on YouTube, Apple TV+, or Google Play Movies & TV.
The second film in the franchise, Lightyear, will be released on June 17, 2022. Right now, it’s not confirmed where the movie will be streamed after its big-screen release.
ZASXCDVFBGNHMJ,K.L
submitted by AutoModerator to SpiderManSpiderhd [link] [comments]
WATCH NOW >>> Spider-Man Across the Spider Verse (2023)OnLine For Free
Over 25 years ago, a little boy named Andy received a Buzz Lightyear action figure in the 1995 Pixar film Toy Story. Now, all these years later, audiences will finally see the movie that inspired that action figure in the Toy Story spin-off movie, Lightyear, which is soaring into theatres this weekend.
This is not the Buzz Lightyear you know and love—the one who is best friends with Woody and voiced by Tim Allen. This is the original Buzz Lightyear, a bonafide space ranger voiced by Chris Evans, who is stranded on a hostile planet that is 4.2 million lightyears from Earth, alongside his commander and crew. The Lightyear cast also includes the voices of Keke Palmer, Peter Sohn, James Brolin, Taika Waititi, Dale Soules, Uzo Aduba, and Isiah Whitlock Jr.
Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Watch Now: Spider-Man: Across the Spider-Verse Free Online
With this new Toy Story adventure coming to theatres, you may feel the urge to revisit the classics. The decider is here to help with that. Read on to find out what Toy Story movies to watch before Lightyear and how to stream the Toy Story.Play the Latest Hitson Amazon Music Unlimited (ad)
Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Can I Stream Spider-Man: Across the Spider-Verse?
You can’t stream Lightyear yet — but you’ll be able to soon. As a Disney movie, you can expect Lightyear to drop on their streaming service, Disney Plus, in the coming weeks, but the exact date of when that might happen hasn’t been announced yet.Generally, with their cinematic releases, Disney and Pixar tend to follow either a 30-day release window or a 45-day release window. We don’t know which one they’re going with yet for Lightyear, but this means that given the movie’s global release date is June 17, we can expect Lightyear to be on Disney Plus sometime between July 21 and August 3, 2022.
Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Where To Watch Spider-Man: Across the Spider-Verse Online
With a new Lightyear coming out very soon, you may want to rewatch all the movies. Or, if you haven’t given the animated adventure films a shot, now is your chance.Just click the link below to watch the full movie in its entirety. Details on how you can watch Spider-Man: Across the Spider-Verse COUGHING for free throughout the year are described below. If you’re a fan of the comics, you won’t want to miss this one! The storyline follows Spider-Man: Across the Spider-Verse Coughing as he tries to find his way home after being stranded on an alien planet. Spider-Man: Across the Spider-Verse COUGHING is definitely a Spider-Man: Across the Spider-Verse Coughing movie you don’t want to miss with stunning visuals and an action-packed plot! Plus, Spider-Man: Across the Spider-Verse Coughing online streaming is available on our website. Spider-Man: Across the Spider-Verse Coughing online free, which includes streaming options such as 123movies, Reddit, or TV shows from HBO Max or Netflix! Spider-Man: Across the Spider-Verse Coughing Release in US Spider-Man: Across the Spider-Verse Coughing hits theaters on September 23, 2023. Tickets to see the film at your local movie theater are available online here. The film is being released in a wide release so you can watch it in person.
Lightyear can all be streamed using an HBO Max or Hulu subscription. If you’d prefer to rent the movies, only the first two are on Prime Video. Otherwise, all three films can be rented on YouTube, Apple TV+, or Google Play Movies & TV.
The second film in the franchise, Lightyear, will be released on June 17, 2022. Right now, it’s not confirmed where the movie will be streamed after its big-screen release.
Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse on Netflix?
Lightyear is not available to watch on Netflix. Suppose you’re interested in other movies and shows. In that case, one can access the vast library of titles within Netflix under various subscription costs depending on the plan you choose: $9.99 per month for the basic plan, $15.99 monthly for the standard plan, and $19.99 a month for the premium plan.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse on Disney Plus?
No sign of Lightyear on Disney+, which is proof that the House of Mouse doesn’t have its hands on every franchise! Home to the likes of ‘Star Wars, ‘Marvel’, ‘Pixar’, National Geographic’, ESPN, STAR, and so much more, Disney+ is available at the annual membership fee of $79.99 or the monthly cost of $7.99. If you’re a fan of even one of these brands, then signing up to Disney+ is worth it, and there aren’t any ads, either.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse on HBO Max?
Sorry, Lightyear is not available on HBO Max. There is a lot of content from HBO Max for $14.99 a month, such a subscription is ad-free, and it allows you to access all the titles in the library of HBO Max. The streaming platform announced an ad-supported version that costs a lot less at $9.99 per month.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse on Hulu?
They’re not on Hulu, either! But prices for this streaming service currently start at $6.99 per month or $69.99 for the whole year. The ad-free version costs $12.99 per month, $64.99 per month for Hulu + Live TV, or $70.99 for the ad-free Hulu + Live TV.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse 2022 on Amazon Video?
Unfortunately, Lightyear is not available to stream for free on Amazon Prime Video. However, you can choose other shows and movies to watch from there as it has a wide variety of shows and movies that you can choose from for $14.99 a month.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Is Spider-Man: Across the Spider-Verse on Peacock?
Lightyear is not available to watch on Peacock at the time of writing. Peacock offers a subscription costing $4.99 a month or $49.99 per year for a premium account. Like its namesake, the streaming platform is free with the content out in the open. However, limited.Brain Scan Uncovers Real Cause of Tinnitus (It's Genius)
Who Is in the Spider-Man: Across the Spider-Verse Cast?
Captain America himself, Chris Evans, will be the voice of the film’s titular Space Ranger. Apart from Evans, Keke Palmer (Scream Queens), Dale Soules (Orange Is the New Black), and Taika Waititi (Jojo Rabbit) have also been announced as part of the cast, lending their voices to other ambitious recruits at Star Command. The voice cast includes Uzo Aduba, James Brolin, Mary McDonald-Lewis, Efren Ramirez, Peter Sohn, and Isiah Whitlock Jr. Bonus: Check out this featurette where the cast talks about what Buzz Lightyear means to them.ZASXCDVFBGNHMJ,K.L
2023.06.01 18:12 No-Background-421 Move out sale! LG 6 cu. ft 1-Door Refrigerator, Smart Inverter for 10k ONLY
 | Hi people of Reddit! I’m moving back to our province and I’m selling my 10-month old LG inverter refrigerator. Nabili ko siya July 2022 for P16,345.00 and I’m willing to give it away for 10k nalang (slightly negotiable) as I will use the money rin for my moving. It has 10 Year Warranty on Compressor, and 2 Year Warranty on Parts and Service, Pocket Handle. No issues at all and never been repaired or nagloko eversince I got it. I live with my sister lang din naman and madalas din ako wala sa bahay bc I travel a lot. See attached photos of the actual itsura of the item and the receipt as well. :) I still have the box pa rin. Let me know if you’re interested and let’s arrange the shipping! submitted by No-Background-421 to phclassifieds [link] [comments] |
2023.06.01 18:09 dcfb2360 Here’s a very surprising stat: Bmore was 4th in sacks in 2022 🤯 (factoring in ties its 4th of 18)
submitted by dcfb2360 to ravens [link] [comments]
2023.06.01 18:01 TheDenverAffiliate "Best-kept secret in Denver, CO.
"Best-kept secret in Denver, CO. “If you’re looking for a house painter, choose who the designers use in DNVR.”
By Sandra Hanson of The Denver Affiliate
https://preview.redd.it/vg67g3a0kf3b1.jpg?width=1934&format=pjpg&auto=webp&s=49592d86b8b7e853ab87dd6b3e9cd2f9b5f4ef89
submitted by TheDenverAffiliate to denverrealestate [link] [comments]
By Sandra Hanson of The Denver Affiliate
https://preview.redd.it/vg67g3a0kf3b1.jpg?width=1934&format=pjpg&auto=webp&s=49592d86b8b7e853ab87dd6b3e9cd2f9b5f4ef89
2023.06.01 17:55 TheEvenDarkerKnight Sick for one year, including cognitive decline. Don't know what to do.
5'11', 320 lbs, 26M, CoQ10 and multivitamin
Hi, I have been dealing with a problem for over a year. I had high cholesterol for a while and was put on atorvastatin in July 2021. My cholesterol decreased but I began having problems with memory so bad that I did not know how to get to my doctor's office. In April 2022, I asked my NP to quit and she told me I was depressed and put me on 10 mg lexapro but within days of taking it I developed head pressure in the right side of my head (which I still have), dry mouth with white saliva, migraines, yellow stool, and felt sick. I thought all of these were the medications so I decided to just quit them and hope things would resolve. On average it said that memory problems from statins take 3 weeks to go away so I just wait.
The next 6 weeks I continue having problems. I felt like I had amnesia. I thought this was migraines, which I never had previously. I worked from home in a cognitively demanding job and couldn't look at my screen too long or work too long without getting migraines. My brain felt slow. It wasn't like the memory problems I had with statins. My brain felt slower and it was slower to make connections. Things I could do easily I could not anymore, like math and problem solvong. I used to have good memory for things I did the day prior but not anymore. Anyway after 6 weeks I am unable to remember the names of my neighbors and other distressing memory problems like what im supposed to do at work. Visit PCP again and get blood taken. I had slightly elevated ALT, above high normal plasma protein, alanine aminotransferance, and albumin. Decide to see virtual PCP who seems to take me more seriously. I get many memory bloods including B1, thyroid, CBC, glucose, and other vitamins. Main thing is slightly elevated RBC and I am pre-diabetic. I get a shivering, tingling sensation on either side of my head all the time, along with problems with memory (like not knowing the name of my favorite movies). Symptoms improve when I lay flat on my back or taken CoQ10 but get worse with sugar.
Around this time I get sleep apnea test. Sleep doctor, virtual doc, and doc in my family are confident I have sleep apnea due to neck size and reported snoring. I don't get the results until 6 months later indicating I don't have it. I started getting this yellow and blueish mucus coming from my mouth all the time. I visit urgent care but no one is interested in testing the mucus or anything? I get prescribed antibiotics but im scared to take them if I don't know what I'm actually dealing with. Memory issues and headaches get worse. Feels like a shocking sensation on my head. I visit a neurologist who gives me an EEG. EEG is normal, he says I have no issue. A few weeks later I go to the hospital for an emergency visit. They take blood and urine and do tests. Some kidney value was very high but they said no issue and sent me home.
In the fall I feel sicker in my abdominal region, especially after eating. Strange stool, falling asleep after eating, milky white substance as well as excess saliva. Strange, severe ear pain begins, mostly associated with eating. Thumping sounds in ears. Tingling sensation through my body from right side of abdomen. Tingling sensations in head. Sugar headaches. Can't remember the names of my coworkers. Very fatigued. Can't go for walks anymore. I test my glucose at home randomly but it's always normal.
New PCP. I take more blood tests associated with memory. A1C drops to 5.9 from 6.0. Some liver value (I forget what, but not ALT or AST, BUN something?) is very low but I am told no problem. Fired from my job because I am too dumb to do it now.
In February I see a new neurologist. I get sleep deprived EEG, MRI without contrast, and MRA without contrast. Somehow all normal. She diagnoses me with chronic fatigue syndrome, deja vu seizure disorder, and a few migraine conditions. I am prescribed Nurtec. It relieves head pressure but doesn't resolve cognitive issues.
Shortly after, I visit new doc PCP about stool problems. I get stool studies which I am still waiting for the results on. Through this whole time I suddenly developed problems with erections and libido. When I was on statins my testicles appeared weird, like they shrunk. Hair also became very thin. Didn’t become real problem until recently. Visit another virtual doctor who gets me a urologist referral but i will have to wait for when I have insurance again. I know my weight is high but I've lost 30 lbs with no improvement. As for COVID, I have three vaccinations and was strict in regards to masking and distancing until mid 2022. I took several tests from March 2022 to the end of last year with no positive once.
Is my life over? Did I miss some infection? I was very smart since I was a child and consistently the top of my class. I went to school for engineering. I was a top performer at work. I don't know how that has all seemed to disappear in just some months a year ago. In the five years before this, I got sick maybe only once.
submitted by TheEvenDarkerKnight to AskDocs [link] [comments]
Hi, I have been dealing with a problem for over a year. I had high cholesterol for a while and was put on atorvastatin in July 2021. My cholesterol decreased but I began having problems with memory so bad that I did not know how to get to my doctor's office. In April 2022, I asked my NP to quit and she told me I was depressed and put me on 10 mg lexapro but within days of taking it I developed head pressure in the right side of my head (which I still have), dry mouth with white saliva, migraines, yellow stool, and felt sick. I thought all of these were the medications so I decided to just quit them and hope things would resolve. On average it said that memory problems from statins take 3 weeks to go away so I just wait.
The next 6 weeks I continue having problems. I felt like I had amnesia. I thought this was migraines, which I never had previously. I worked from home in a cognitively demanding job and couldn't look at my screen too long or work too long without getting migraines. My brain felt slow. It wasn't like the memory problems I had with statins. My brain felt slower and it was slower to make connections. Things I could do easily I could not anymore, like math and problem solvong. I used to have good memory for things I did the day prior but not anymore. Anyway after 6 weeks I am unable to remember the names of my neighbors and other distressing memory problems like what im supposed to do at work. Visit PCP again and get blood taken. I had slightly elevated ALT, above high normal plasma protein, alanine aminotransferance, and albumin. Decide to see virtual PCP who seems to take me more seriously. I get many memory bloods including B1, thyroid, CBC, glucose, and other vitamins. Main thing is slightly elevated RBC and I am pre-diabetic. I get a shivering, tingling sensation on either side of my head all the time, along with problems with memory (like not knowing the name of my favorite movies). Symptoms improve when I lay flat on my back or taken CoQ10 but get worse with sugar.
Around this time I get sleep apnea test. Sleep doctor, virtual doc, and doc in my family are confident I have sleep apnea due to neck size and reported snoring. I don't get the results until 6 months later indicating I don't have it. I started getting this yellow and blueish mucus coming from my mouth all the time. I visit urgent care but no one is interested in testing the mucus or anything? I get prescribed antibiotics but im scared to take them if I don't know what I'm actually dealing with. Memory issues and headaches get worse. Feels like a shocking sensation on my head. I visit a neurologist who gives me an EEG. EEG is normal, he says I have no issue. A few weeks later I go to the hospital for an emergency visit. They take blood and urine and do tests. Some kidney value was very high but they said no issue and sent me home.
In the fall I feel sicker in my abdominal region, especially after eating. Strange stool, falling asleep after eating, milky white substance as well as excess saliva. Strange, severe ear pain begins, mostly associated with eating. Thumping sounds in ears. Tingling sensation through my body from right side of abdomen. Tingling sensations in head. Sugar headaches. Can't remember the names of my coworkers. Very fatigued. Can't go for walks anymore. I test my glucose at home randomly but it's always normal.
New PCP. I take more blood tests associated with memory. A1C drops to 5.9 from 6.0. Some liver value (I forget what, but not ALT or AST, BUN something?) is very low but I am told no problem. Fired from my job because I am too dumb to do it now.
In February I see a new neurologist. I get sleep deprived EEG, MRI without contrast, and MRA without contrast. Somehow all normal. She diagnoses me with chronic fatigue syndrome, deja vu seizure disorder, and a few migraine conditions. I am prescribed Nurtec. It relieves head pressure but doesn't resolve cognitive issues.
Shortly after, I visit new doc PCP about stool problems. I get stool studies which I am still waiting for the results on. Through this whole time I suddenly developed problems with erections and libido. When I was on statins my testicles appeared weird, like they shrunk. Hair also became very thin. Didn’t become real problem until recently. Visit another virtual doctor who gets me a urologist referral but i will have to wait for when I have insurance again. I know my weight is high but I've lost 30 lbs with no improvement. As for COVID, I have three vaccinations and was strict in regards to masking and distancing until mid 2022. I took several tests from March 2022 to the end of last year with no positive once.
Is my life over? Did I miss some infection? I was very smart since I was a child and consistently the top of my class. I went to school for engineering. I was a top performer at work. I don't know how that has all seemed to disappear in just some months a year ago. In the five years before this, I got sick maybe only once.
2023.06.01 17:51 Able_Possession8736 Defending the Draft 2023: WASHINGTON COMMANDERS
Defending the Draft: 2023 Washington Commanders 8-8-1
Preface:
Hope.
This 2023 season will be the most interesting for the Commanders franchise in a long long time. We enter this season with more uncertainty than I have ever been a part of, however, the one thing the fan base is certain of... is the future is brighter. Dan Snyder purchased the franchise in 1999 and subsequently done nothing but run a blue blood franchise into the ground. This team has lacked direction for a long time and a large part of that was due to Dan Snyder's meddling in the day-to-day football operations of the team. Starting his ownership with signing washed up HOF veterans, to then overspending in free agency (Albert Haynesworth is arguably the worst free agent signing of all time), drug scandal with thetraining staff, the mishandling of the RG3 and Kirk Cousins situation, Not resigning Trent Williams, and lastly we've now reached tumultuous time where his off the field issues have hung a dark cloud over a once proud franchise. Although, lol, his most egregious mistake may be hiring Jim Zorn as head coach. It's egregious that his only punishment is a 6 billion dollar payout for his franchise. I hope the banks bury him and he faces the deserved legal actions. As of now there had been an agreement to sell the franchise to 76'rs and NJ Devils owner, Josh Harris.... and is 20ish members of his parliament. We await to hear news of the reviews from the NFL financial committee to close out the process. Last news I came across was he has cut down the number of minority owners to 20. It will be a pleasure when this agreement is finalized. He could be a terrible owner, but it would still be an upgrade from Synder. Harris, seemingly has been a hands off owner and properly allows the people he's hired to operate the team. This last sports season he's had both of his teams deep in the playoff hunt. This season will be interesting. A lot of questions all around: Sam Howell? Chase Young? Ron Rivera? Eric Bienemy? Josh Harris? I'm not sure of those answers, but I'm very excited to find them out.
Coaching:
HC- Ron Rivera OC- Eric Bieniemy DC- Jack Del Rio
Key Additions: Eric Bieniemy
Ole' Riverboat Ron Rivera is back and going into his 4th season with the Washington Commanders, hopefully his last. I believe Ron Rivera is a leader of men, but I highly question his actual coaching skills and team building. I've currently seen enough of this coaching regime and front office to safely say let's move on. There's been several things that I believed were firable offenses.... the Carson Wentz trade. Some rumors have said that this was a Snyder push. Not entirely positive, but Ron bragged that it was his call. Our team at that point was not a qb away from being really good, let alone a Carson Wentz level of qb. The next fireable offense was starting Wentz over Hienke when the playoffs were on the line. Wentz ended up being benched for Hienke, but it was too little too late. The next fireable offense was not realizing we were eliminated from the playoffs. Going into the last week of the season Ron planned on starting Hieneke. Pretty odd to not know you're out of the playoffs, let alone to test Sam Howell out for next season. Additionally, there's been some pretty questionable roster creation decisions. I absolutely hate the versatile secondary and offensive line philosophy. We currently have a patch work offensive line that has the means to fluctuate between average to below average. Not a single player on the line is top 5 at their respected position. Two years ago we had a top 10 o-line, but that had Brandon Sherff playing like a top 5 guard and Charles Leno having his best season. Our o-line took a significant step back this past season and now looks to be our biggest weakness. Ron has shown to trust his own board and has reached (according to the consensus big board) with every single pick so far. People mistake 2019 as one of his drafts ( Sweat, McLaurin, Holcomb), but he was hired at the end of the season. Take this with a grain of salt as it takes at least 3 years to properly review a draft. Rons 1st round picks have been the following: 2020 pick 2 Chase Young- the correct pick at the time, but hard to botch the 2nd overall pick, 2021 pick 19 Jamin Davis- hated the pick at the time, too early for a linebacker... let a lone a project. On tape he looked lost a lot and made up for it with his elite athleticism. He's shown progress, but nothing showing he's worthy of the pick. 2022 pick 16 Jahan Dotson- looks to be an absolute baller, had him ranked above Olave in the pre-draft process. Was a slight reach above the consensus board, but flashed high end ability. Davis has been the only mistake in the 1st round thus far. When I say mistake I don't necessarily mean player, but the roster building philosophy. Whether reaching on Phidarian Mathis in the 2nd round of 2022. Lol, he was older than Payne coming out of the draft, one year of good production, and was taken a round too early. In the next round Brian Robinson was taken and was really just a body. Haven't really seen anything elite with him so far and was a meh pick. John Bates in the 4th round was egregious. Now I have to give credit where it's due. Kam Curl was an absolute steal and can solidify himself as top 5 safety this season if he continues to play this well. Our other starting safety in Darrick Forest also had a lot of bright spots playing this past season.
Arguably, our best offseason move was signing Eric Bieniemy. I'm absolutely excited. Forget everything about him not calling the plays. Reports from OTA's shows his hands on approach and full control of the offense. One of my favorites things I've heard is he is using OTA's to see what the players can do and crafting the offense to their abilities. Time and time again (Scott Turner) you see coaches say this is the offense and not change anything to match the players strengths. We don't know for sure how the offense will look, but if it's anything close to the motion west coast offense the Chiefs have... boy lessssss gooooooo. Jack Del Rio has been up-and-down in his time in Washington. He's had two very slow starts with the defense to start year, however, they've finished strong and kept his job safe. This is really the no excuse year and everyone needs to show up amd show out.
Free Agency:
Key Departures:
Taylor Hieneke- signed with the Falcons
Cole Holcolm- signed with the Steelers
Bobby McCain- signed with the Giants
Carson Wentz- TBD
J.D. McKissic- TBD
Trai Turner TBD
Andrew Norwell- will be released when he passes a physical
Summary:
In my personal oppinion, the only player that hurt losing in free agency was Cole Holcolm. Linebacker is our one weak spot on defense, however, not resigning Holcolm shows Ron's belief in Jaymin Davis's progression. Cole was limited to 7 games last season and has yet to truly break out. Always played very solid and losing him downgraded the position. We've moved on from both starting guards from last year in Norwell and Turner (previously on the Panthers). Both players were liabilities last season and the guard position was easily upgradeable. Bonny McCain was a solid do it all for is player. Lined up at corner, safety, and nickel throughout the season. Hieneke was a big fan favorite, but was never the answer. We thank you for your service though. Carson Wentz, fuck you. Loved J.D. and his time here, suffered a major injury. Not sure if he gets picked up hy another team.
Key Additions:
Andrew Wiley- 3 years for 24 million, 12 guaranteed. Previously on the Chiefs
Nick Gates- 3 years for 16.5 million, 8 million guaranteed. Previously on the Giants
Jacoby Brissett- 1 year for 8 million, 7.5 million guaranteed. Previously on the Browns
Cody Barton- 1 year for 3.5 million, 3.5 million guaranteed. Previously on the Seahawks
Summary:
Simple. In free agency the Commanders did not overspend and tackled positions of need. None of the players signed are top 5 at their position, however, they could all possibly end up being upgrades to what we have. The most interesting is Andrew Wiley. He allowed 9 sacks (tied for 3rd most)... but man he put on the performance of his life in the superbowl. Another stat that favors him is pass block win-rate, which measure if a lineman can sustain a block for 2.5 seconds. Wylie ranked 9th in that stat last season. I translate that stat to mean can a lineman sustain a block against thr initial rush and counter move off the snap. After that 2.5 seconds the ball is thrown or the play breaks down. Another key factor to this signing is it kicks Samuel Cosmi inside to guard. Cosmi has shown flashes being a high end lineman and I expect him to be even better kicking to guard from right tackle. Guard was our weakest position on the line and Wylie signing helped to upgrade the RG position. Nick Gates is expected to he our starting center. He's coming off of a brutal leg injury that made him consider retirement. Has played guard and center and has some positional flexibility. Jacoby Brissett is the best backup qb in thr league. A solid signing if Howell doesn't pan out. Just a solid game manager that doesn't commit many turnovers. Cody Barton is another unproven guy. Last year was his first year with significant reps. Bobby Wagner leaving in FA and Jordyn Brooks injury made em the guy. He showed flashes of coverage abilities and had a lot of tackles. The tackles weren't necessarily a product of his abilities and more so of cleaning up on a bad run defense team. I've read some notes that he has trouble getting off of blocks. Honestly, haven't watched much on the guy, but reports were he played solid down the stretch.
The Draft:
Round 1 Pick 16: Emmanuel Forbes- CB
Round 2 Pick 47: Jatavius Martin- NCB/S
Round 3 Pick 97: Ricky Stromberg- C/G
Round 4 Pick 118: Braeden Daniels- T/G
Round 5 Pick 137: KJ Henry-DE
Round 6 Pick 193: Chris Rodriguez-RB
Round 7 Pick 223: Andre Jones- DE/LB
Link to all RAS scores for our draft class
https://commanderswire.usatoday.com/lists/2023-nfl-draft-ras-scores-for-the-washington-commanders-7-player-class-emmanuel-forbes/
Round 1:16 Emmanuel Forbes 6'1" 174 lbs. Mississippi St
Stats: 58 targets, 31 catches allowed for 284 yards (23 yards a game), 3 tds allowed/ 6 ints, 9 forced incompletions, 2 dropped ints, 46 tackles.
PFF Grade: 87.2
If being a 160 pounds is your only knock then I think you're doing something alright. The word on the street is he is already up to 174 pounds. You wouldnt realize hes only 174 pounds by the way he plays the run. Hes not scared to hit and flies ro the ball. Although, he does struggle to get off of blocks. Emmanuel Forbes, per PFF, had the highest rating in man coverage last season, albeit the snap count was very miniscule. Emmanuel Forbes is a lanky corner than played a lot of zone coverage and is a very good scheme fit for what we do. I like the pick and I'm not upset about taking him over Gonzalez, who also had his own question marks. Forbes set a NCAA record with 6 pick sixes. A lot of those were the right place at the right time, but when you have that high of a number than you're doing something right.
PFF:
Forbes is one of the best ballhawks in this class. Over the course of his three-year career, he came down with 13 interceptions. That’s four more than the next closest Power Five cornerback since 2020. Forbes was unbelievably dominant in man coverage in 2022, giving up only three catches while also snagging three interceptions. He also only allowed a 20% completion rate in man, the lowest among FBS
PROS
Remarkably lanky frame. Limbs for days — ideal for a corner.Has bounce like a hooper. He can challenge any catch point necessary. Elite ability to locate the football. All six of his interceptions came in man coverage.
CONS
Still a stick. Not much mass on his frame. Has eyes that get him in trouble. Some freelance tendencies on tape.Can get bowled over in the run game. Mediocre tackler over the course of his career.
Round 2: 47 Jartavius "Quan" Martin 5'11". 194 lbs Illinois
Stats: 74 targets, 42 catches allowed, 611 yards allowed, 3 tds allowed, 3 ints, 15 forced incompletions, 2 dropped ints, 4 missed tackles, 64 tackles.
PFF Grade: 73.2
Quan is a beast. I thought he was the 2nd best nickel prospect in the draft and a better deep safety than Brian Branch. Martin absolute rockets around the field in the run game. He started his career at cornerback before transitioning into the safety/nickel position. Another elite athlete that is a perfect fit for our Buffalo Nickel defense.
PFF:
Martin came to Illinois and immediately started as a true freshman in 2018. He originally started off as an outside corner before becoming more of a slot corner recently. He had arguably his best year in 2022, as his 15 forced incompletions were tied for the sixth-most among Power-Five corners. Martin’s 91.0 run-defense grade also led all Power Five cornerbacks. While he played corner at Illinois, we project him more as a safety for the next level.
PROS:
Explosive flat-foot breaks. Tremendous burst. Forceful and reliable tackler - 7 misses on the last 129 attempts last two seasons.Fills like a mac truck in the run game. Wants to come downhill and play in the backfield.
CONS:
Pure man skills are work in progress. Overagressive and liability to bite on fakes. cons On the lighter side for an around the line of scrimmage player. Gets caught with his eyes in the backfield on run
Round 3: 97 Ricky Stromberg 6'3" 306 lbs Arkansas
Stats: 9 impact blocks, 11 qb hurries, 0 qb hits, 0 sacks allowed
PFF Grade: 82.4
Nasty. Another guard experience player that spent his last two years at the center position. Award winner of the Jacob's Blocking Trophy for the SEC'S most outstanding blocker award. This is a solid player that has started since he was freshman in the SEC. He's been battle tested since he was kid and has improved every year. He has some knocks about his play strength, but a NFL program should get em to where he needs to be.
PFF:
Stromberg was a three-star recruit in the 2019 class and started for the Razorbacks as a true freshman, mostly at right guard. He moved inside to center for his sophomore season and spent his final three college seasons there. Stromberg’s 82.4 overall grade and 83.7 run-blocking grade in 2022 both ranked fourth among all centers in college football, and his nine big-time blocks were tied for fifth among FBS centers. Not to mention, Stromberg had an incredible performance at the NFL combine.
PROS:
Does not want to let blocks go. Can see him straining his butt of to stay engaged on tape. Tons of experience against top competition. Four-year starter with 3,121 career snaps.
CONS:
Forward lean gets going on the move, making him liable to topple over. Has wide hands to initiate contact in pass protection before resetting. Leaves himself open for stronger rushers.Unimpressive musculature, which leaves questions about how he'll anchor against NFL strength.
Round 4: Braeden Daniels 6'4" 296 lbs Utah STATS:
0 sacks allowed, 1 qb hit allowed, 14 hurries allowed.
PFF GRADE: 72.2 at tackle, 2021 84.4 at guard.
Braeden Daniels is another tackle/guard hybrid, with starting experience across his college career. This guy is on the lighter side but that allows him to be an Explosive athlete. Very raw at the tackle position and will be a developmental guy. I'd like to give em a try as our swing tackle and see how he performs. He was one of the quickest offensive lineman I've seen off the tape and that athleticism will let him climb to the next level. Even on the lightweight side I'd hate to see this guy running at me on the second level.
PFF:
Daniels is an experienced veteran who commanded the Utes’ offensive line for the past few years. He originally started as a guard before switching over to tackle. His best season came in 2021, as he put up an 84.4 PFF grade. Given his time on the interior, Daniels is at his best when run blocking, and his run-blocking grade in 2021 was an elite 89.1. He still held his own as a pass protector, allowing only five sacks in his Utah career.
PROS
Explodes out of his stance. Arguably the quickest get off in the offensive line class. Linebackers don't want to see him climbing. Gets on them before they can even react. Drive in his lower half to still move the line of scrimmage despite being under 300 pounds.
CONS
Wild into contact. He approaches blocks with the adjustment ability of a freight train. consDoesn't bring his hands with him. Clean engagements are rare on tape. Very light by NFL standards (294 pounds at combine).
Round 5: 137 KJ Henry 6'4" 260 lbs Clemson
STATS:
51 tackles, 3.5 sacks, 1 FF, 6 pass deflections, 50 qb pressures, 31 qb hurries, 14 qb hits.
PFF GRADE: 83.1
Loved this pick. Henry was a 5 star recruit coming out of high-school and decided to attend Clemson University. With Clemson having deep lines it took him a couple of years to get on the field. The stats look odd when you only see 3.5 sacks, however, the 50 qb pressures is the key stat. Seems more like bad luck that the sack numbers weren't high. Clemson's whole d-line underperformed (Bresee, Murphey) and they should have picked up more sacks from Henry who was the best DE on that team last year. The team clearly liked him as we traded back up for him. He's not elite athlete, but he is an elite hands guy. Almost had that veteran presence in college. High motor and will immediately make an impact as a rotational de, a position that sorely needed an upgrade.
PFF:
On a team with Myles Murphy, you can easily make the case that KJ Henry was Clemson's best defensive end this year, as he posted better PFF grades than Murphy in every category and even generated 19 more pressures. The only problem is That Henry is 24 years old while Murphy is only 21. Therefore, Henry was expected to produce this well against younger competition. Nonetheless, this doesn’t mean that he can’t still improve. If Henry's play this season is any indication of his potential, he can still have a great NFL career as an edge defender.
PROS:
Heavy hands that are so well refined. Uses them independently to use combination moves.Utilizes hesitations and head fakes so well to catch linemen off-balance. Coaches rave about the type of teammate he is. He is the type of player you want in the locker room.
CONS:
First step that's unimposing for a rusher on the smaller side. Late bloomer. Wasn't even a starter until this past fall. One of the oldest prospects in the class. Already 24 years old.
Round 6: 193 Chris Rodriguez 6'0" 217 lbs Kentucky
STATS: 8 games played, 175 attempts, 904 rushing yards, 6 tds, 5.2 ypa, 5 catches, 41 rec yards.
PFF GRADE: 90.8
Chris Rodriguez is a PFF darling and was rated as the 7th best running back. This guy's is a pure one cut, run you over, power back. There's not much finesse to his game, but there's highlights of dragging guys 10-yards down the field. He does not posses break away speed, but he will get you 40 yards. He was suspended 4 games due to a dui and he may have been drafted higher on am abysmal Kentucky team. An extra 4 games of stats against SEC competition and no suspension may have jumped him into the 4th round. This was an Eric Bienemy guy and they brought him in because of that. Isiah Pacheco was another EB guy.
PFF:
Rodriguez is a powerful runner, but he lacks the burst and creativity to become anything more than a downhill grinder. He has the size and mentality to do the dirty work between the tackles, but it could be a challenge for him to get to and through the hole quickly in the NFL. He’s a physical blitz protector, so teams might envision a role for him as a second-half battering ram and third-down quarterback protector.
PROS:
Two-time team captain. Thick frame with ability to pick up tough yards. Makes tacklers feel his size at impact. Stays square getting through downhill cuts. Low success rate guaranteed for arm-tacklers. Stays on his feet through heavy angle strikes. Allows lead blockers to do their work. Steps up with force against incoming rushers.
CONS:
Below-average burst getting through line of scrimmage. Lacks finesse to navigate tight run lanes. Change of direction is heavy. One-speed running style is easy to track for linebackers. Pad level is a little tall as run-finisher. Inconsistent finding assignment versus blitz.
Round 7: 233 Andre Jones 6'4" 248 lbs Louisiana
STATS: 7 sacks, 5 qb hits, 20 hurries.
PFF GRADE: 77.2
Andre Jones was another hybrid de/lb player coming out last year. He possess 34 1/4" arms which is an elite number for his size. May move to LB, but I'm not sure that's the right move with a 4.71 40-yard dash. He doesn't have much a pass rush move set playing a hybrid role, but does use length to his advantage. A solid developmental pick.
PROS:
Shows a natural feel for setting up blockers and getting them off-balance. His hands are active and violent, and Jones quickly disengages with blockers and counters when his initial move stalls. Possesses accurate snap anticipation and timing to beat blockers off the edge. Offers some versatility, rushing from a two-and three-point stance with the playing speed to stand up in space.Flashes strength as a bull rusher and his energy doesn't plateau. Showed initial quickness and good flexibility to dip and bend. Jones has active hands and suddenness to his movements, demonstrating the ability to counter inside. Has fluid footwork to redirect, reverse momentum and close with a burst. Regularly first off the ball with good snap anticipation. He’s a high-effort pass rusher with an impressive combination of length and speed.
CONS:
Jones has to develop a counter move or two in the pass rush, and Jones needs to make better use of his hands. He lacks the speed of a chase and- tackle guy. He lacks twitch as a pass rusher and lacks the feet and flexibility to threaten around the edge. Jones also shows some stiffness when trying to bend the edge, often getting pushed past the pocket — he seems more comfortable countering back inside.
Draft Summary:
This was my favorite Ron Rivera/Martin Mayhew draft thus far. Going into the draft, offensive line, cornerback, and quarterback were our three biggest needs. Drafting in the middle of the round really took us out of the olineman race. The last one that interested me was Broderick Jones and he went off the board when the Steelers traded up. At that point in the draft it really left us with going cornerback. The Forbes pick was received negatively due to Christian Gonzalez being available. Both players will be viewed under the microscope throughout their careers. I'm fine with Forbes pick though. Another lanky cornerback who was an elite athlete. I did have Gonzalez rated higher going into the draft, but he slid for a reason. A lot of his tape shows him not necessarily being an elite cornerback, but being an elite athlete that plays corner. Forbes actually showed the athleticism, corner skills, and ballhawking ability. Some additional knocks against Gonazalez and his love of the game. Quan Martin was our biggest surprise pick of the draft. A lot of people had him going in the 3rd round, but I think the 2nd was a fine spot. Mayhew after the draft said he wish we were more aggressive at times, which I translated as not getting Brian Branch that went several picks before us. I think Quan was the backup option, but I like him as much as Branch. I think Quan will be a better deep safety and Bramch will be a better nickel. Liked Quan alot, but felt we should have gone o-line at this pick. Ocyrus Torrence would've been a sweet pick here. I think if that happened, the consensus view on our draft would shoot up. Quan will immediately via for playing time as our base defense is essentially a 4-2-5. Kendall Fuller was our only above average corner and now we turned our secondary into a strength. Ricky Stromberg and Braeden Daniels were our next two picks. I like Stromberg’s tape a lot and think by next he will be a solid starter at guard or center. Braeden Daniels will be a nice depth piece and if he's able to tame his play he could develop into a starter. Fun player to watch. KJ Henry was an awesome pick and can see him being a nice rotational piece. Good pick at an underrated area of need on our defense. RB wasn't a pressing need, but it's an underrated area of weakness. I think Brian Robinson is about as average of rb as you will see starting in the NFL. I wouldn't be surprised if Rodriguez slowly cut into Robinson's role over the next two years. Antonio Gibson has had some solid season, but has a severe fumbling problem. Andre Jones will be a depth piece that will need development moving forward.
Offseason summary:
The biggest question of our offseason was our owner, which now appears resolved. Our second biggest question... was who was our starting qb? Sam Howell. Ron preached all offseason that he was going with Howell and I'll be damned, he did. Brissett was good qb to bring in, not someone that would necessarily turn the offseason into a battle, but can be a starter if called upon. Really a true backup qb. I'm all in on the Sam Howell train. I love it for a multitude of reasons. One, he balls out and we have our qb of the future, two he plays well enough we give him another season and maybe Ron is out and we get a high draft pick, three he bombs and we fire Ron Rivera and go for Caleb Williams next season. If anything, it gives us a direction for our future. I'm ready for Ron to go and think he's only as good as his coordinators. I'm concerned that EB AND Howell turn the offense around Ron gets resigned and EB takes a head coaching role... then the offense regressed. Additionally, I don't want Ron to get credit for drafting Howell. It was 5th round pick, you and every team passed on him for 4 rounds. If Howell is that good... it's not because Ron was a genius and drafted him. Very similar to Seattle taking Russel. I am excited about EB being here and think he's the real deal. I will give Ron credit for allowing him to run his own offense as he sees fit. OTA's have shown that EB is pushing his guys hard and is trying to see what he can do with the offense. We really do have elite playmaker and I'm most excited to see what he can do with Antonio Gibson. I can see his role being that of Jerrick McKinnon, with more athleticism. Sam Howell has shown a lot of progress since his rookie season. Had issues with his foot work, but has shown vast improvements. We only have 1 preseason game and 1 NFL game of tape on him. I liked what he showed. When watching tape you could see him going through his progression, man absolutely saved the day wish his escapability- was under pressure the whole game, threw two beautiful deep passes, and won the game. He did throw one bad pick, but was under pressure and playing hero ball. He had one week of practice with the starters, now he has a whole offseason. Our defense should be a top 5 unit next season and we only got better. Chase Young should be fully healthy and he's the X-factor for the number one overall defense. He comes out plays to his full potential then he could be a mid teens sack guy. If we have that sort of production and Sam Howell plays well than we can compete for the decision. Big if though. Our secondary really lacked a 2nd option, Benjamin St Juyce has shown some flashes but didn't seeze the role last year. Now on paper he's the number and that's very solid. We return two top 6 defensive tackles and Montez Swear is one of the most underrated players in the league. He's yet to have a high sack season, but is very much that Jadaveon Ckowney type of player in the run game. Big question mark season for Jaymin Davis. We knew he needed development, but it's been slower than previously thought. Down the stretch he showed flashes that he was coming into his own and now is his year. He's one of the best athletes at linebacker in the league and his ceiling is very very high. Overall I predict we will go 10-7 and challenge for a wild card spot. That record can fluctuate each one, but I'm calling the improvement now. We went 8-8-1 with bottom 3 qb play. The defense got better, we hired a better offensive coordinator, Howell will at the minimum be slightly better than Hienke last season, we didn't lose any major pieces and had a solid all around draft. I'm truly excited to watch how our future plays out.
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Preface:
Hope.
This 2023 season will be the most interesting for the Commanders franchise in a long long time. We enter this season with more uncertainty than I have ever been a part of, however, the one thing the fan base is certain of... is the future is brighter. Dan Snyder purchased the franchise in 1999 and subsequently done nothing but run a blue blood franchise into the ground. This team has lacked direction for a long time and a large part of that was due to Dan Snyder's meddling in the day-to-day football operations of the team. Starting his ownership with signing washed up HOF veterans, to then overspending in free agency (Albert Haynesworth is arguably the worst free agent signing of all time), drug scandal with thetraining staff, the mishandling of the RG3 and Kirk Cousins situation, Not resigning Trent Williams, and lastly we've now reached tumultuous time where his off the field issues have hung a dark cloud over a once proud franchise. Although, lol, his most egregious mistake may be hiring Jim Zorn as head coach. It's egregious that his only punishment is a 6 billion dollar payout for his franchise. I hope the banks bury him and he faces the deserved legal actions. As of now there had been an agreement to sell the franchise to 76'rs and NJ Devils owner, Josh Harris.... and is 20ish members of his parliament. We await to hear news of the reviews from the NFL financial committee to close out the process. Last news I came across was he has cut down the number of minority owners to 20. It will be a pleasure when this agreement is finalized. He could be a terrible owner, but it would still be an upgrade from Synder. Harris, seemingly has been a hands off owner and properly allows the people he's hired to operate the team. This last sports season he's had both of his teams deep in the playoff hunt. This season will be interesting. A lot of questions all around: Sam Howell? Chase Young? Ron Rivera? Eric Bienemy? Josh Harris? I'm not sure of those answers, but I'm very excited to find them out.
Coaching:
HC- Ron Rivera OC- Eric Bieniemy DC- Jack Del Rio
Key Additions: Eric Bieniemy
Ole' Riverboat Ron Rivera is back and going into his 4th season with the Washington Commanders, hopefully his last. I believe Ron Rivera is a leader of men, but I highly question his actual coaching skills and team building. I've currently seen enough of this coaching regime and front office to safely say let's move on. There's been several things that I believed were firable offenses.... the Carson Wentz trade. Some rumors have said that this was a Snyder push. Not entirely positive, but Ron bragged that it was his call. Our team at that point was not a qb away from being really good, let alone a Carson Wentz level of qb. The next fireable offense was starting Wentz over Hienke when the playoffs were on the line. Wentz ended up being benched for Hienke, but it was too little too late. The next fireable offense was not realizing we were eliminated from the playoffs. Going into the last week of the season Ron planned on starting Hieneke. Pretty odd to not know you're out of the playoffs, let alone to test Sam Howell out for next season. Additionally, there's been some pretty questionable roster creation decisions. I absolutely hate the versatile secondary and offensive line philosophy. We currently have a patch work offensive line that has the means to fluctuate between average to below average. Not a single player on the line is top 5 at their respected position. Two years ago we had a top 10 o-line, but that had Brandon Sherff playing like a top 5 guard and Charles Leno having his best season. Our o-line took a significant step back this past season and now looks to be our biggest weakness. Ron has shown to trust his own board and has reached (according to the consensus big board) with every single pick so far. People mistake 2019 as one of his drafts ( Sweat, McLaurin, Holcomb), but he was hired at the end of the season. Take this with a grain of salt as it takes at least 3 years to properly review a draft. Rons 1st round picks have been the following: 2020 pick 2 Chase Young- the correct pick at the time, but hard to botch the 2nd overall pick, 2021 pick 19 Jamin Davis- hated the pick at the time, too early for a linebacker... let a lone a project. On tape he looked lost a lot and made up for it with his elite athleticism. He's shown progress, but nothing showing he's worthy of the pick. 2022 pick 16 Jahan Dotson- looks to be an absolute baller, had him ranked above Olave in the pre-draft process. Was a slight reach above the consensus board, but flashed high end ability. Davis has been the only mistake in the 1st round thus far. When I say mistake I don't necessarily mean player, but the roster building philosophy. Whether reaching on Phidarian Mathis in the 2nd round of 2022. Lol, he was older than Payne coming out of the draft, one year of good production, and was taken a round too early. In the next round Brian Robinson was taken and was really just a body. Haven't really seen anything elite with him so far and was a meh pick. John Bates in the 4th round was egregious. Now I have to give credit where it's due. Kam Curl was an absolute steal and can solidify himself as top 5 safety this season if he continues to play this well. Our other starting safety in Darrick Forest also had a lot of bright spots playing this past season.
Arguably, our best offseason move was signing Eric Bieniemy. I'm absolutely excited. Forget everything about him not calling the plays. Reports from OTA's shows his hands on approach and full control of the offense. One of my favorites things I've heard is he is using OTA's to see what the players can do and crafting the offense to their abilities. Time and time again (Scott Turner) you see coaches say this is the offense and not change anything to match the players strengths. We don't know for sure how the offense will look, but if it's anything close to the motion west coast offense the Chiefs have... boy lessssss gooooooo. Jack Del Rio has been up-and-down in his time in Washington. He's had two very slow starts with the defense to start year, however, they've finished strong and kept his job safe. This is really the no excuse year and everyone needs to show up amd show out.
Free Agency:
Key Departures:
Taylor Hieneke- signed with the Falcons
Cole Holcolm- signed with the Steelers
Bobby McCain- signed with the Giants
Carson Wentz- TBD
J.D. McKissic- TBD
Trai Turner TBD
Andrew Norwell- will be released when he passes a physical
Summary:
In my personal oppinion, the only player that hurt losing in free agency was Cole Holcolm. Linebacker is our one weak spot on defense, however, not resigning Holcolm shows Ron's belief in Jaymin Davis's progression. Cole was limited to 7 games last season and has yet to truly break out. Always played very solid and losing him downgraded the position. We've moved on from both starting guards from last year in Norwell and Turner (previously on the Panthers). Both players were liabilities last season and the guard position was easily upgradeable. Bonny McCain was a solid do it all for is player. Lined up at corner, safety, and nickel throughout the season. Hieneke was a big fan favorite, but was never the answer. We thank you for your service though. Carson Wentz, fuck you. Loved J.D. and his time here, suffered a major injury. Not sure if he gets picked up hy another team.
Key Additions:
Andrew Wiley- 3 years for 24 million, 12 guaranteed. Previously on the Chiefs
Nick Gates- 3 years for 16.5 million, 8 million guaranteed. Previously on the Giants
Jacoby Brissett- 1 year for 8 million, 7.5 million guaranteed. Previously on the Browns
Cody Barton- 1 year for 3.5 million, 3.5 million guaranteed. Previously on the Seahawks
Summary:
Simple. In free agency the Commanders did not overspend and tackled positions of need. None of the players signed are top 5 at their position, however, they could all possibly end up being upgrades to what we have. The most interesting is Andrew Wiley. He allowed 9 sacks (tied for 3rd most)... but man he put on the performance of his life in the superbowl. Another stat that favors him is pass block win-rate, which measure if a lineman can sustain a block for 2.5 seconds. Wylie ranked 9th in that stat last season. I translate that stat to mean can a lineman sustain a block against thr initial rush and counter move off the snap. After that 2.5 seconds the ball is thrown or the play breaks down. Another key factor to this signing is it kicks Samuel Cosmi inside to guard. Cosmi has shown flashes being a high end lineman and I expect him to be even better kicking to guard from right tackle. Guard was our weakest position on the line and Wylie signing helped to upgrade the RG position. Nick Gates is expected to he our starting center. He's coming off of a brutal leg injury that made him consider retirement. Has played guard and center and has some positional flexibility. Jacoby Brissett is the best backup qb in thr league. A solid signing if Howell doesn't pan out. Just a solid game manager that doesn't commit many turnovers. Cody Barton is another unproven guy. Last year was his first year with significant reps. Bobby Wagner leaving in FA and Jordyn Brooks injury made em the guy. He showed flashes of coverage abilities and had a lot of tackles. The tackles weren't necessarily a product of his abilities and more so of cleaning up on a bad run defense team. I've read some notes that he has trouble getting off of blocks. Honestly, haven't watched much on the guy, but reports were he played solid down the stretch.
The Draft:
Round 1 Pick 16: Emmanuel Forbes- CB
Round 2 Pick 47: Jatavius Martin- NCB/S
Round 3 Pick 97: Ricky Stromberg- C/G
Round 4 Pick 118: Braeden Daniels- T/G
Round 5 Pick 137: KJ Henry-DE
Round 6 Pick 193: Chris Rodriguez-RB
Round 7 Pick 223: Andre Jones- DE/LB
Link to all RAS scores for our draft class
https://commanderswire.usatoday.com/lists/2023-nfl-draft-ras-scores-for-the-washington-commanders-7-player-class-emmanuel-forbes/
Round 1:16 Emmanuel Forbes 6'1" 174 lbs. Mississippi St
Stats: 58 targets, 31 catches allowed for 284 yards (23 yards a game), 3 tds allowed/ 6 ints, 9 forced incompletions, 2 dropped ints, 46 tackles.
PFF Grade: 87.2
If being a 160 pounds is your only knock then I think you're doing something alright. The word on the street is he is already up to 174 pounds. You wouldnt realize hes only 174 pounds by the way he plays the run. Hes not scared to hit and flies ro the ball. Although, he does struggle to get off of blocks. Emmanuel Forbes, per PFF, had the highest rating in man coverage last season, albeit the snap count was very miniscule. Emmanuel Forbes is a lanky corner than played a lot of zone coverage and is a very good scheme fit for what we do. I like the pick and I'm not upset about taking him over Gonzalez, who also had his own question marks. Forbes set a NCAA record with 6 pick sixes. A lot of those were the right place at the right time, but when you have that high of a number than you're doing something right.
PFF:
Forbes is one of the best ballhawks in this class. Over the course of his three-year career, he came down with 13 interceptions. That’s four more than the next closest Power Five cornerback since 2020. Forbes was unbelievably dominant in man coverage in 2022, giving up only three catches while also snagging three interceptions. He also only allowed a 20% completion rate in man, the lowest among FBS
PROS
Remarkably lanky frame. Limbs for days — ideal for a corner.Has bounce like a hooper. He can challenge any catch point necessary. Elite ability to locate the football. All six of his interceptions came in man coverage.
CONS
Still a stick. Not much mass on his frame. Has eyes that get him in trouble. Some freelance tendencies on tape.Can get bowled over in the run game. Mediocre tackler over the course of his career.
Round 2: 47 Jartavius "Quan" Martin 5'11". 194 lbs Illinois
Stats: 74 targets, 42 catches allowed, 611 yards allowed, 3 tds allowed, 3 ints, 15 forced incompletions, 2 dropped ints, 4 missed tackles, 64 tackles.
PFF Grade: 73.2
Quan is a beast. I thought he was the 2nd best nickel prospect in the draft and a better deep safety than Brian Branch. Martin absolute rockets around the field in the run game. He started his career at cornerback before transitioning into the safety/nickel position. Another elite athlete that is a perfect fit for our Buffalo Nickel defense.
PFF:
Martin came to Illinois and immediately started as a true freshman in 2018. He originally started off as an outside corner before becoming more of a slot corner recently. He had arguably his best year in 2022, as his 15 forced incompletions were tied for the sixth-most among Power-Five corners. Martin’s 91.0 run-defense grade also led all Power Five cornerbacks. While he played corner at Illinois, we project him more as a safety for the next level.
PROS:
Explosive flat-foot breaks. Tremendous burst. Forceful and reliable tackler - 7 misses on the last 129 attempts last two seasons.Fills like a mac truck in the run game. Wants to come downhill and play in the backfield.
CONS:
Pure man skills are work in progress. Overagressive and liability to bite on fakes. cons On the lighter side for an around the line of scrimmage player. Gets caught with his eyes in the backfield on run
Round 3: 97 Ricky Stromberg 6'3" 306 lbs Arkansas
Stats: 9 impact blocks, 11 qb hurries, 0 qb hits, 0 sacks allowed
PFF Grade: 82.4
Nasty. Another guard experience player that spent his last two years at the center position. Award winner of the Jacob's Blocking Trophy for the SEC'S most outstanding blocker award. This is a solid player that has started since he was freshman in the SEC. He's been battle tested since he was kid and has improved every year. He has some knocks about his play strength, but a NFL program should get em to where he needs to be.
PFF:
Stromberg was a three-star recruit in the 2019 class and started for the Razorbacks as a true freshman, mostly at right guard. He moved inside to center for his sophomore season and spent his final three college seasons there. Stromberg’s 82.4 overall grade and 83.7 run-blocking grade in 2022 both ranked fourth among all centers in college football, and his nine big-time blocks were tied for fifth among FBS centers. Not to mention, Stromberg had an incredible performance at the NFL combine.
PROS:
Does not want to let blocks go. Can see him straining his butt of to stay engaged on tape. Tons of experience against top competition. Four-year starter with 3,121 career snaps.
CONS:
Forward lean gets going on the move, making him liable to topple over. Has wide hands to initiate contact in pass protection before resetting. Leaves himself open for stronger rushers.Unimpressive musculature, which leaves questions about how he'll anchor against NFL strength.
Round 4: Braeden Daniels 6'4" 296 lbs Utah STATS:
0 sacks allowed, 1 qb hit allowed, 14 hurries allowed.
PFF GRADE: 72.2 at tackle, 2021 84.4 at guard.
Braeden Daniels is another tackle/guard hybrid, with starting experience across his college career. This guy is on the lighter side but that allows him to be an Explosive athlete. Very raw at the tackle position and will be a developmental guy. I'd like to give em a try as our swing tackle and see how he performs. He was one of the quickest offensive lineman I've seen off the tape and that athleticism will let him climb to the next level. Even on the lightweight side I'd hate to see this guy running at me on the second level.
PFF:
Daniels is an experienced veteran who commanded the Utes’ offensive line for the past few years. He originally started as a guard before switching over to tackle. His best season came in 2021, as he put up an 84.4 PFF grade. Given his time on the interior, Daniels is at his best when run blocking, and his run-blocking grade in 2021 was an elite 89.1. He still held his own as a pass protector, allowing only five sacks in his Utah career.
PROS
Explodes out of his stance. Arguably the quickest get off in the offensive line class. Linebackers don't want to see him climbing. Gets on them before they can even react. Drive in his lower half to still move the line of scrimmage despite being under 300 pounds.
CONS
Wild into contact. He approaches blocks with the adjustment ability of a freight train. consDoesn't bring his hands with him. Clean engagements are rare on tape. Very light by NFL standards (294 pounds at combine).
Round 5: 137 KJ Henry 6'4" 260 lbs Clemson
STATS:
51 tackles, 3.5 sacks, 1 FF, 6 pass deflections, 50 qb pressures, 31 qb hurries, 14 qb hits.
PFF GRADE: 83.1
Loved this pick. Henry was a 5 star recruit coming out of high-school and decided to attend Clemson University. With Clemson having deep lines it took him a couple of years to get on the field. The stats look odd when you only see 3.5 sacks, however, the 50 qb pressures is the key stat. Seems more like bad luck that the sack numbers weren't high. Clemson's whole d-line underperformed (Bresee, Murphey) and they should have picked up more sacks from Henry who was the best DE on that team last year. The team clearly liked him as we traded back up for him. He's not elite athlete, but he is an elite hands guy. Almost had that veteran presence in college. High motor and will immediately make an impact as a rotational de, a position that sorely needed an upgrade.
PFF:
On a team with Myles Murphy, you can easily make the case that KJ Henry was Clemson's best defensive end this year, as he posted better PFF grades than Murphy in every category and even generated 19 more pressures. The only problem is That Henry is 24 years old while Murphy is only 21. Therefore, Henry was expected to produce this well against younger competition. Nonetheless, this doesn’t mean that he can’t still improve. If Henry's play this season is any indication of his potential, he can still have a great NFL career as an edge defender.
PROS:
Heavy hands that are so well refined. Uses them independently to use combination moves.Utilizes hesitations and head fakes so well to catch linemen off-balance. Coaches rave about the type of teammate he is. He is the type of player you want in the locker room.
CONS:
First step that's unimposing for a rusher on the smaller side. Late bloomer. Wasn't even a starter until this past fall. One of the oldest prospects in the class. Already 24 years old.
Round 6: 193 Chris Rodriguez 6'0" 217 lbs Kentucky
STATS: 8 games played, 175 attempts, 904 rushing yards, 6 tds, 5.2 ypa, 5 catches, 41 rec yards.
PFF GRADE: 90.8
Chris Rodriguez is a PFF darling and was rated as the 7th best running back. This guy's is a pure one cut, run you over, power back. There's not much finesse to his game, but there's highlights of dragging guys 10-yards down the field. He does not posses break away speed, but he will get you 40 yards. He was suspended 4 games due to a dui and he may have been drafted higher on am abysmal Kentucky team. An extra 4 games of stats against SEC competition and no suspension may have jumped him into the 4th round. This was an Eric Bienemy guy and they brought him in because of that. Isiah Pacheco was another EB guy.
PFF:
Rodriguez is a powerful runner, but he lacks the burst and creativity to become anything more than a downhill grinder. He has the size and mentality to do the dirty work between the tackles, but it could be a challenge for him to get to and through the hole quickly in the NFL. He’s a physical blitz protector, so teams might envision a role for him as a second-half battering ram and third-down quarterback protector.
PROS:
Two-time team captain. Thick frame with ability to pick up tough yards. Makes tacklers feel his size at impact. Stays square getting through downhill cuts. Low success rate guaranteed for arm-tacklers. Stays on his feet through heavy angle strikes. Allows lead blockers to do their work. Steps up with force against incoming rushers.
CONS:
Below-average burst getting through line of scrimmage. Lacks finesse to navigate tight run lanes. Change of direction is heavy. One-speed running style is easy to track for linebackers. Pad level is a little tall as run-finisher. Inconsistent finding assignment versus blitz.
Round 7: 233 Andre Jones 6'4" 248 lbs Louisiana
STATS: 7 sacks, 5 qb hits, 20 hurries.
PFF GRADE: 77.2
Andre Jones was another hybrid de/lb player coming out last year. He possess 34 1/4" arms which is an elite number for his size. May move to LB, but I'm not sure that's the right move with a 4.71 40-yard dash. He doesn't have much a pass rush move set playing a hybrid role, but does use length to his advantage. A solid developmental pick.
PROS:
Shows a natural feel for setting up blockers and getting them off-balance. His hands are active and violent, and Jones quickly disengages with blockers and counters when his initial move stalls. Possesses accurate snap anticipation and timing to beat blockers off the edge. Offers some versatility, rushing from a two-and three-point stance with the playing speed to stand up in space.Flashes strength as a bull rusher and his energy doesn't plateau. Showed initial quickness and good flexibility to dip and bend. Jones has active hands and suddenness to his movements, demonstrating the ability to counter inside. Has fluid footwork to redirect, reverse momentum and close with a burst. Regularly first off the ball with good snap anticipation. He’s a high-effort pass rusher with an impressive combination of length and speed.
CONS:
Jones has to develop a counter move or two in the pass rush, and Jones needs to make better use of his hands. He lacks the speed of a chase and- tackle guy. He lacks twitch as a pass rusher and lacks the feet and flexibility to threaten around the edge. Jones also shows some stiffness when trying to bend the edge, often getting pushed past the pocket — he seems more comfortable countering back inside.
Draft Summary:
This was my favorite Ron Rivera/Martin Mayhew draft thus far. Going into the draft, offensive line, cornerback, and quarterback were our three biggest needs. Drafting in the middle of the round really took us out of the olineman race. The last one that interested me was Broderick Jones and he went off the board when the Steelers traded up. At that point in the draft it really left us with going cornerback. The Forbes pick was received negatively due to Christian Gonzalez being available. Both players will be viewed under the microscope throughout their careers. I'm fine with Forbes pick though. Another lanky cornerback who was an elite athlete. I did have Gonzalez rated higher going into the draft, but he slid for a reason. A lot of his tape shows him not necessarily being an elite cornerback, but being an elite athlete that plays corner. Forbes actually showed the athleticism, corner skills, and ballhawking ability. Some additional knocks against Gonazalez and his love of the game. Quan Martin was our biggest surprise pick of the draft. A lot of people had him going in the 3rd round, but I think the 2nd was a fine spot. Mayhew after the draft said he wish we were more aggressive at times, which I translated as not getting Brian Branch that went several picks before us. I think Quan was the backup option, but I like him as much as Branch. I think Quan will be a better deep safety and Bramch will be a better nickel. Liked Quan alot, but felt we should have gone o-line at this pick. Ocyrus Torrence would've been a sweet pick here. I think if that happened, the consensus view on our draft would shoot up. Quan will immediately via for playing time as our base defense is essentially a 4-2-5. Kendall Fuller was our only above average corner and now we turned our secondary into a strength. Ricky Stromberg and Braeden Daniels were our next two picks. I like Stromberg’s tape a lot and think by next he will be a solid starter at guard or center. Braeden Daniels will be a nice depth piece and if he's able to tame his play he could develop into a starter. Fun player to watch. KJ Henry was an awesome pick and can see him being a nice rotational piece. Good pick at an underrated area of need on our defense. RB wasn't a pressing need, but it's an underrated area of weakness. I think Brian Robinson is about as average of rb as you will see starting in the NFL. I wouldn't be surprised if Rodriguez slowly cut into Robinson's role over the next two years. Antonio Gibson has had some solid season, but has a severe fumbling problem. Andre Jones will be a depth piece that will need development moving forward.
Offseason summary:
The biggest question of our offseason was our owner, which now appears resolved. Our second biggest question... was who was our starting qb? Sam Howell. Ron preached all offseason that he was going with Howell and I'll be damned, he did. Brissett was good qb to bring in, not someone that would necessarily turn the offseason into a battle, but can be a starter if called upon. Really a true backup qb. I'm all in on the Sam Howell train. I love it for a multitude of reasons. One, he balls out and we have our qb of the future, two he plays well enough we give him another season and maybe Ron is out and we get a high draft pick, three he bombs and we fire Ron Rivera and go for Caleb Williams next season. If anything, it gives us a direction for our future. I'm ready for Ron to go and think he's only as good as his coordinators. I'm concerned that EB AND Howell turn the offense around Ron gets resigned and EB takes a head coaching role... then the offense regressed. Additionally, I don't want Ron to get credit for drafting Howell. It was 5th round pick, you and every team passed on him for 4 rounds. If Howell is that good... it's not because Ron was a genius and drafted him. Very similar to Seattle taking Russel. I am excited about EB being here and think he's the real deal. I will give Ron credit for allowing him to run his own offense as he sees fit. OTA's have shown that EB is pushing his guys hard and is trying to see what he can do with the offense. We really do have elite playmaker and I'm most excited to see what he can do with Antonio Gibson. I can see his role being that of Jerrick McKinnon, with more athleticism. Sam Howell has shown a lot of progress since his rookie season. Had issues with his foot work, but has shown vast improvements. We only have 1 preseason game and 1 NFL game of tape on him. I liked what he showed. When watching tape you could see him going through his progression, man absolutely saved the day wish his escapability- was under pressure the whole game, threw two beautiful deep passes, and won the game. He did throw one bad pick, but was under pressure and playing hero ball. He had one week of practice with the starters, now he has a whole offseason. Our defense should be a top 5 unit next season and we only got better. Chase Young should be fully healthy and he's the X-factor for the number one overall defense. He comes out plays to his full potential then he could be a mid teens sack guy. If we have that sort of production and Sam Howell plays well than we can compete for the decision. Big if though. Our secondary really lacked a 2nd option, Benjamin St Juyce has shown some flashes but didn't seeze the role last year. Now on paper he's the number and that's very solid. We return two top 6 defensive tackles and Montez Swear is one of the most underrated players in the league. He's yet to have a high sack season, but is very much that Jadaveon Ckowney type of player in the run game. Big question mark season for Jaymin Davis. We knew he needed development, but it's been slower than previously thought. Down the stretch he showed flashes that he was coming into his own and now is his year. He's one of the best athletes at linebacker in the league and his ceiling is very very high. Overall I predict we will go 10-7 and challenge for a wild card spot. That record can fluctuate each one, but I'm calling the improvement now. We went 8-8-1 with bottom 3 qb play. The defense got better, we hired a better offensive coordinator, Howell will at the minimum be slightly better than Hienke last season, we didn't lose any major pieces and had a solid all around draft. I'm truly excited to watch how our future plays out.
2023.06.01 17:46 Temporary_Noise_4014 Element79 Gold Announces Execution of Agreement with Centra Mining Ltd. for Sale of Properties from Battle Mountain Portfolio in Nevada (CSE: ELEM, OTC: ELMGF)
 | submitted by Temporary_Noise_4014 to PennyHaven [link] [comments] https://preview.redd.it/4ops5k8egf3b1.png?width=461&format=png&auto=webp&s=bbc1ef4b666ba809c42c8078b3a035bbce429e05 Element 79 Gold Corp. (CSE:ELEM) (OTC:ELMGF) (FSE: 7YS) ("Element 79 Gold", the "Company") announces that, further to its November 17, 2022 release, the Company has entered into an Asset Purchase Agreement (the "Agreement") for the sale of two properties from its Battle Mountain Portfolio located in the gold mining district of northeastern Nevada, US to a subsidiary of Centra Mining Ltd. ("Centra"). Under the terms of the Agreement, Centra has agreed to purchase all of Element79 Gold's interests and obligations in relation to the Long Peak Project ("Long Peak") and the Stargo Project ("Stargo") in exchange for a total consideration of CAD 1,000,000 payable by the issuance of an aggregate of 2,500,000 common shares of Centra at a deemed price of CAD 0.40 per share (the “Payment Shares”). The transaction is expected to close on or before June 30, 2023, and is subject to regulatory approval. "The sale of Long Peak and Stargo to Centra marks another milestone in Element79's journey for the strategic development of its high-grade gold assets," commented James Tworek, CEO of Element79. "Centra realizes that these projects have great exploration potential along with the rest of their portfolio and it will be exciting to see what their near-term development plans are. We are excited to maintain our exposure to the very promising development potential of these properties through our equity participation in Centra." Tworek added, “We have been working at the sale of the non-core assets in the Battle Mountain for over a year now, and it feels great to confirm that we have one package of properties now signed up and pending their closing date. This achievement further helps to highlight the currently-unrealized value of the individual properties in the Battle Mountain portfolio, helping to re-envision a benchmark for corporate valuation and enabling us to unlock additional value from our extensive portfolio of prospective properties while increasing Element79 Gold’s focus, energy and capital flows on developing its flagship Maverick Springs and both defining a resource at and bringing production online at Lucero in 2024.” Element79 Gold’s Battle Mountain Portfolio The Battle Mountain Portfolio was originally comprised of 15 separate projects totaling over 44,478 acres across 2,203 unpatented claims in five counties: Elko County, Eureka County, Humboldt County, Lander County, and Nye County. Most of the Battle Mountain Portfolio is located within the Battle Mountain Trend, with several projects close to globally reputable gold deposits including Nevada Gold's Cortez Mine. The Battle Mountain Portfolio is comprised primarily of early-stage projects. While drilling has been completed at some projects, such as Elder Creek (155 holes) and Clover (104 holes), many have only surface sampling and geophysical surveys completed. Of particular note are the Long Peak, Elephant, Elder Creek, North Mill Creek, Clipper, Pipeline South, West Cortez, and Walti Projects, which are interpreted to lie along the northwest trending fault that hosts the high-grade Pipeline deposit, which is included in Nevada Gold's Cortez Mine. https://preview.redd.it/y8rypjofgf3b1.png?width=392&format=png&auto=webp&s=0deef7409ca20645f826b2e7f4663bbe531da7c4 The Long Peak Project Long Peak is comprised of 34 unpatented claims located near Copper Basin and the Copper Canyon Mine in Lander County, Nevada. Long Peak hosts significant historic prospects, warranting further exploration at Long Peak. The Stargo Project Stargo is comprised of 337 unpatented claims located south of the Battle Mountain Trend in Nye County, Nevada. The large claim block contains attractive host rocks, tertiary age intrusives, and appropriate aged structural preparation to represent an attractive area for exploration target development. About Element79 Gold Element79 Gold is a mining company focused on gold, silver and associated metals and committed to maximizing shareholder value through responsible mining practices and sustainable development of its projects. Element79 Gold's main focus is on two core properties: developing its previously-producing, high-grade gold and silver mine, the Lucero project located in Arequipa, Peru, with the intent to bring it back into production in the near term; and its flagship Maverick Springs Project located in the famous gold mining district of northeastern Nevada, USA, between the Elko and White Pine Counties. Maverick Springs hosts a 43-101-compliant, pit-constrained mineral resource estimate reflecting an inferred resource of 3.71 million ounces of gold equivalent "AuEq" at a grade of 0.92 g/t AuEq (0.34 g/t Au and 43.4 g/t Ag) with an effective date of October 19, 2022. The acquisition of the Maverick Springs Project also included a portfolio of 15 properties along the Battle Mountain trend in Nevada, which are non-core to its primary business focus. In British Columbia, Element79 Gold has executed a Letter of Intent and funded a drilling program to acquire a private company that holds the option to 100% interest of the Snowbird High-Grade Gold Project, which consists of 10 mineral claims located in Central British Columbia, approximately 20km west of Fort St. James. The Company also has an option to acquire a 100% interest in the Dale Property, 90 unpatented mining claims located approximately 100 km southwest of Timmins, Ontario, Canada in the Timmins Mining Division, Dale Township. The Company is analyzing the non-core Nevada projects, The Dale Property and Snowbird Property for further merit of exploration, sale or spin-out. For more information about the Company, please visit www.element79.gold Contact Information For corporate matters, please contact: James C. Tworek, Chief Executive Officer E-mail: [[email protected]](mailto:[email protected]) For investor relations inquiries, please contact: Investor Relations Department Phone: +1 (613) 879-9387 E-mail: [[email protected]](mailto:[email protected]) |
2023.06.01 17:46 TryingToDoGreatStuff Percy Jackson and the Olympians Disney+ (2024) [Alternate Casting]
Note: I got the inspiration and idea to make this post from this other post => https://www.reddit.com/Fancast/comments/132iysy/sam_raimis_spiderman_trilogy_20022007_alternate/. I don't know if there are any Percy Jackson & the Olympians fans on this subreddit, but I'm really excited for the upcoming Percy Jackson and the Olympians series that's coming to Disney+ and that will be faithful adapting the "Percy Jackson & the Olympians: The Lightning Thief" book/novel for it's first season. Now..., I'm pretty much fine with the cast we already have that's going to be in the first season of the series/show, but I would be remiss if I didn't ever give out what would've been my ideal dream cast for the live-action adaptation of the series/show. Since I'm pretty much fine with the cast we currently have right now, there will be a lot of actors or actresses here that I will not even bother to give alternative casting choices for and so to help compensate for that, I'll be giving some possible casting choices for characters that will presumably show up and appear in season 2 of the series/show when they eventually adapt book 2, "Percy Jackson & the Olympians: The Sea of Monsters".
Percy Jackson and the Olympians Disney+ (2024) [Alternate Casting]
Alternate Cast:
submitted by TryingToDoGreatStuff to Fancast [link] [comments]
Percy Jackson and the Olympians Disney+ (2024) [Alternate Casting]
Alternate Cast:
- Christian Convery as Perseus "Percy" Jackson/Seaweed Brain (just simply dye his hair black and slap some green colored contact lenses on his eyes and he would've been perfect for the role of Percy Jackson...) (Plus, he would've been exactly twelve years old at the start of filming)
- Isaiah Russell-Bailey as Grover Underwood a.k.a G-man a.k.a Goat Boy (yes..., I am aware of the fact that he would've been 15 years old at the start of filming and he then would've been 16 years old by the time filming ended/wrapped/concluded, but I want to remind you that in the original "Percy Jackson & the Olympians: The Lightning Thief" book/novel, Grover Underwood's description reads as, "He must’ve been held back several grades, because he was the only sixth grader with acne and the start of a wispy beard on his chin.")
- Mia Talerico as Annabeth Chase a.k.a Wise Girl (just simply give her some stormy grey colored contact lenses for her to wear) (Note: Filming for Disney+'s Percy Jackson and the Olympians TV series began in June 2022 and concluded in February 2023, so she would've been only 13 years old at the start of filming and she then would've been 14 years old by the time filming ended/wrapped/concluded => https://www.youtube.com/watch?v=X6msQXbP7S0 and https://www.youtube.com/watch?v=NU4IvVLMvqc)
- Virginia Kull as Sally Jackson (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Jason Mantzoukas as Mr. D / Dionysus a.k.a the god of wine and pleasure (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Megan Mullally as Mrs. Dodds / Alecto (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Glynn Turman as Mr. Brunner / Chiron (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Vincent D'Onofrio as Smelly Gabe / Gabe Ugliano
- Olivea Morton as Nancy Bobofit (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Mackenzie Hancsicsak as Clarisse LaRue (https://www.youtube.com/watch?v=VfT9eLxTv1c and https://www.youtube.com/watch?v=KekStQVWgIA)
- Vincent Muller as Luke Castellan (just simply dye his hair sandy blonde and give him a fake thick white scar that runs just beneath his right eye to his jaw and I think he would've been perfect for the role of Luke Castellan... => https://www.imdb.com/name/nm12606695/)
- Jessica Parker Kennedy as Aunty Em / Medusa (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Suzanne Cryer as Echidna a.k.a the Mother of Monsters (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Dave Bautista as Ares a.k.a the ancient Greek god of war and the spirit of battle (I mean come on..., it just would've been the perfect casting choice => https://scontent-atl3-2.xx.fbcdn.net/v/t1.6435-9/100636302_10158267382370540_1698036121000214528_n.jpg?stp=cp0_dst-jpg_e15_fr_q65&_nc_cat=105&ccb=1-7&_nc_sid=2d5d41&_nc_ohc=YNR8o3HoMAsAX8Dan4a&_nc_ht=scontent-atl3-2.xx&oh=00_AfBNJvAr8v1Fg6iSbTAx7xdr4MsLWAV1OCUGxvoiYT9dsg&oe=64A02427 and https://www.inkedmag.com/.image/c_limit%2Ccs_srgb%2Cq_auto:good%2Cw_1400/MTgxMTU3MDA0NDAyNzYyODQw/dave-3.webp and https://media.zigcdn.com/media/reels/2022/Dec/389527274-1main.jpg and https://static.wikia.nocookie.net/olympians/images/4/4a/Ares_Rocco.png/revision/latest?cb=20190313203137) (Plus, Dave Bautista's mother is of Greek descent so he actually does have Greek ancestry.)
- Ewan McGregor as Hermes a.k.a the god of travelers, gamblers, merchants, thieves, messengers, and all others who make their lives on the road
- Jay Duplass as Hades a.k.a the god of the dead a.k.a the king of the Underworld (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Timothy Omundson as Hephaestus a.k.a the god of fire (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Toby Stephens as Poseidon a.k.a Earthshaker a.k.a Stormbringer a.k.a Father of Horses a.k.a the god of the Sea (I actually really like this casting and I think it's pretty much perfect casting, so I'm not going to recast it)
- Hudson Yang as Tyson a.k.a the paternal half-brother of Percy Jackson (yes..., I am aware of the fact that he's already about to turn 20 years old, but I'd like to see you all try to find a 13 or 14 or 15 year old actor who's over six feet tall lol)
- Ty Consiglio as Matt Sloan (https://www.youtube.com/watch?v=cyCw_qJW5SA)
- The Haim Sisters as The Gray Sisters (https://www.youtube.com/watch?v=VN8dienBP9I)
- David Bradley as Tantalus (After starring in both Harry Potter and Game of Thrones, I think it'll finally feel complete if this dude also stars in Percy Jackson and the Olympians lol...)
- Eva Green as Circe a.k.a the Greek goddess of magic
- John DeSantis as Polyphemus
- Lola Flanery as Thalia Grace
2023.06.01 17:45 Temporary_Noise_4014 Element79 Gold Announces Execution of Agreement with Centra Mining Ltd. for Sale of Properties from Battle Mountain Portfolio in Nevada (CSE: ELEM, OTC: ELMGF)
https://preview.redd.it/aksrnv0agf3b1.png?width=461&format=png&auto=webp&s=8d6b4f64fa44d8df722fef2a8c9a0276e3604323
Element 79 Gold Corp. (CSE:ELEM) (OTC:ELMGF) (FSE: 7YS) ("Element 79 Gold", the "Company") announces that, further to its November 17, 2022 release, the Company has entered into an Asset Purchase Agreement (the "Agreement") for the sale of two properties from its Battle Mountain Portfolio located in the gold mining district of northeastern Nevada, US to a subsidiary of Centra Mining Ltd. ("Centra").
Under the terms of the Agreement, Centra has agreed to purchase all of Element79 Gold's interests and obligations in relation to the Long Peak Project ("Long Peak") and the Stargo Project ("Stargo") in exchange for a total consideration of CAD 1,000,000 payable by the issuance of an aggregate of 2,500,000 common shares of Centra at a deemed price of CAD 0.40 per share (the “Payment Shares”). The transaction is expected to close on or before June 30, 2023, and is subject to regulatory approval.
"The sale of Long Peak and Stargo to Centra marks another milestone in Element79's journey for the strategic development of its high-grade gold assets," commented James Tworek, CEO of Element79. "Centra realizes that these projects have great exploration potential along with the rest of their portfolio and it will be exciting to see what their near-term development plans are. We are excited to maintain our exposure to the very promising development potential of these properties through our equity participation in Centra."
Tworek added, “We have been working at the sale of the non-core assets in the Battle Mountain for over a year now, and it feels great to confirm that we have one package of properties now signed up and pending their closing date. This achievement further helps to highlight the currently-unrealized value of the individual properties in the Battle Mountain portfolio, helping to re-envision a benchmark for corporate valuation and enabling us to unlock additional value from our extensive portfolio of prospective properties while increasing Element79 Gold’s focus, energy and capital flows on developing its flagship Maverick Springs and both defining a resource at and bringing production online at Lucero in 2024.”
Element79 Gold’s Battle Mountain Portfolio
The Battle Mountain Portfolio was originally comprised of 15 separate projects totaling over 44,478 acres across 2,203 unpatented claims in five counties: Elko County, Eureka County, Humboldt County, Lander County, and Nye County. Most of the Battle Mountain Portfolio is located within the Battle Mountain Trend, with several projects close to globally reputable gold deposits including Nevada Gold's Cortez Mine.
The Battle Mountain Portfolio is comprised primarily of early-stage projects. While drilling has been completed at some projects, such as Elder Creek (155 holes) and Clover (104 holes), many have only surface sampling and geophysical surveys completed. Of particular note are the Long Peak, Elephant, Elder Creek, North Mill Creek, Clipper, Pipeline South, West Cortez, and Walti Projects, which are interpreted to lie along the northwest trending fault that hosts the high-grade Pipeline deposit, which is included in Nevada Gold's Cortez Mine.
https://preview.redd.it/8gwmgsvcgf3b1.png?width=392&format=png&auto=webp&s=086c5b2c33a1c0f9247af42daeb47874538bd6d3
The Long Peak Project
Long Peak is comprised of 34 unpatented claims located near Copper Basin and the Copper Canyon Mine in Lander County, Nevada. Long Peak hosts significant historic prospects, warranting further exploration at Long Peak.
The Stargo Project
Stargo is comprised of 337 unpatented claims located south of the Battle Mountain Trend in Nye County, Nevada. The large claim block contains attractive host rocks, tertiary age intrusives, and appropriate aged structural preparation to represent an attractive area for exploration target development.
About Element79 Gold
Element79 Gold is a mining company focused on gold, silver and associated metals and committed to maximizing shareholder value through responsible mining practices and sustainable development of its projects. Element79 Gold's main focus is on two core properties: developing its previously-producing, high-grade gold and silver mine, the Lucero project located in Arequipa, Peru, with the intent to bring it back into production in the near term; and its flagship Maverick Springs Project located in the famous gold mining district of northeastern Nevada, USA, between the Elko and White Pine Counties. Maverick Springs hosts a 43-101-compliant, pit-constrained mineral resource estimate reflecting an inferred resource of 3.71 million ounces of gold equivalent "AuEq" at a grade of 0.92 g/t AuEq (0.34 g/t Au and 43.4 g/t Ag) with an effective date of October 19, 2022. The acquisition of the Maverick Springs Project also included a portfolio of 15 properties along the Battle Mountain trend in Nevada, which are non-core to its primary business focus. In British Columbia, Element79 Gold has executed a Letter of Intent and funded a drilling program to acquire a private company that holds the option to 100% interest of the Snowbird High-Grade Gold Project, which consists of 10 mineral claims located in Central British Columbia, approximately 20km west of Fort St. James. The Company also has an option to acquire a 100% interest in the Dale Property, 90 unpatented mining claims located approximately 100 km southwest of Timmins, Ontario, Canada in the Timmins Mining Division, Dale Township. The Company is analyzing the non-core Nevada projects, The Dale Property and Snowbird Property for further merit of exploration, sale or spin-out.
For more information about the Company, please visit www.element79.gold
Contact Information
For corporate matters, please contact:
James C. Tworek, Chief Executive Officer E-mail: [[email protected]](mailto:[email protected])
For investor relations inquiries, please contact:
Investor Relations Department
Phone: +1 (613) 879-9387
E-mail: [[email protected]](mailto:[email protected])
submitted by Temporary_Noise_4014 to OTCstocks [link] [comments]
https://preview.redd.it/aksrnv0agf3b1.png?width=461&format=png&auto=webp&s=8d6b4f64fa44d8df722fef2a8c9a0276e3604323
Element 79 Gold Corp. (CSE:ELEM) (OTC:ELMGF) (FSE: 7YS) ("Element 79 Gold", the "Company") announces that, further to its November 17, 2022 release, the Company has entered into an Asset Purchase Agreement (the "Agreement") for the sale of two properties from its Battle Mountain Portfolio located in the gold mining district of northeastern Nevada, US to a subsidiary of Centra Mining Ltd. ("Centra").
Under the terms of the Agreement, Centra has agreed to purchase all of Element79 Gold's interests and obligations in relation to the Long Peak Project ("Long Peak") and the Stargo Project ("Stargo") in exchange for a total consideration of CAD 1,000,000 payable by the issuance of an aggregate of 2,500,000 common shares of Centra at a deemed price of CAD 0.40 per share (the “Payment Shares”). The transaction is expected to close on or before June 30, 2023, and is subject to regulatory approval.
"The sale of Long Peak and Stargo to Centra marks another milestone in Element79's journey for the strategic development of its high-grade gold assets," commented James Tworek, CEO of Element79. "Centra realizes that these projects have great exploration potential along with the rest of their portfolio and it will be exciting to see what their near-term development plans are. We are excited to maintain our exposure to the very promising development potential of these properties through our equity participation in Centra."
Tworek added, “We have been working at the sale of the non-core assets in the Battle Mountain for over a year now, and it feels great to confirm that we have one package of properties now signed up and pending their closing date. This achievement further helps to highlight the currently-unrealized value of the individual properties in the Battle Mountain portfolio, helping to re-envision a benchmark for corporate valuation and enabling us to unlock additional value from our extensive portfolio of prospective properties while increasing Element79 Gold’s focus, energy and capital flows on developing its flagship Maverick Springs and both defining a resource at and bringing production online at Lucero in 2024.”
Element79 Gold’s Battle Mountain Portfolio
The Battle Mountain Portfolio was originally comprised of 15 separate projects totaling over 44,478 acres across 2,203 unpatented claims in five counties: Elko County, Eureka County, Humboldt County, Lander County, and Nye County. Most of the Battle Mountain Portfolio is located within the Battle Mountain Trend, with several projects close to globally reputable gold deposits including Nevada Gold's Cortez Mine.
The Battle Mountain Portfolio is comprised primarily of early-stage projects. While drilling has been completed at some projects, such as Elder Creek (155 holes) and Clover (104 holes), many have only surface sampling and geophysical surveys completed. Of particular note are the Long Peak, Elephant, Elder Creek, North Mill Creek, Clipper, Pipeline South, West Cortez, and Walti Projects, which are interpreted to lie along the northwest trending fault that hosts the high-grade Pipeline deposit, which is included in Nevada Gold's Cortez Mine.
https://preview.redd.it/8gwmgsvcgf3b1.png?width=392&format=png&auto=webp&s=086c5b2c33a1c0f9247af42daeb47874538bd6d3
The Long Peak Project
Long Peak is comprised of 34 unpatented claims located near Copper Basin and the Copper Canyon Mine in Lander County, Nevada. Long Peak hosts significant historic prospects, warranting further exploration at Long Peak.
The Stargo Project
Stargo is comprised of 337 unpatented claims located south of the Battle Mountain Trend in Nye County, Nevada. The large claim block contains attractive host rocks, tertiary age intrusives, and appropriate aged structural preparation to represent an attractive area for exploration target development.
About Element79 Gold
Element79 Gold is a mining company focused on gold, silver and associated metals and committed to maximizing shareholder value through responsible mining practices and sustainable development of its projects. Element79 Gold's main focus is on two core properties: developing its previously-producing, high-grade gold and silver mine, the Lucero project located in Arequipa, Peru, with the intent to bring it back into production in the near term; and its flagship Maverick Springs Project located in the famous gold mining district of northeastern Nevada, USA, between the Elko and White Pine Counties. Maverick Springs hosts a 43-101-compliant, pit-constrained mineral resource estimate reflecting an inferred resource of 3.71 million ounces of gold equivalent "AuEq" at a grade of 0.92 g/t AuEq (0.34 g/t Au and 43.4 g/t Ag) with an effective date of October 19, 2022. The acquisition of the Maverick Springs Project also included a portfolio of 15 properties along the Battle Mountain trend in Nevada, which are non-core to its primary business focus. In British Columbia, Element79 Gold has executed a Letter of Intent and funded a drilling program to acquire a private company that holds the option to 100% interest of the Snowbird High-Grade Gold Project, which consists of 10 mineral claims located in Central British Columbia, approximately 20km west of Fort St. James. The Company also has an option to acquire a 100% interest in the Dale Property, 90 unpatented mining claims located approximately 100 km southwest of Timmins, Ontario, Canada in the Timmins Mining Division, Dale Township. The Company is analyzing the non-core Nevada projects, The Dale Property and Snowbird Property for further merit of exploration, sale or spin-out.
For more information about the Company, please visit www.element79.gold
Contact Information
For corporate matters, please contact:
James C. Tworek, Chief Executive Officer E-mail: [[email protected]](mailto:[email protected])
For investor relations inquiries, please contact:
Investor Relations Department
Phone: +1 (613) 879-9387
E-mail: [[email protected]](mailto:[email protected])
2023.06.01 17:45 Adept-Emphasis5111 I know I should leave but I feel like I can’t. Advice?
Hey everyone, I’ve been struggling for the past few weeks. I (28F) found out about my husband’s (28M) secret sexual life in July 2022. This included onlyfans, porn, hentai, and dating apps over the 5 years we’d been married. He promised no more porn, in December 2022 I found out he’d been lying and watching porn regularly. At this point we acknowledged the addiction. He started going to SPAA meetings in January 2023 and started seeing a CSAT as well.
As far as I knew everything was going alright. He was going to a SPAA meeting everyday, even leading the meeting one day a week, CSAT every week, reading multiple books about addiction, etc. He had a slip up in February which he told me about and he had a relapse a few weeks ago which he also told me about. Our full disclosure was scheduled for next week and I informed him I would require a polygraph, which he agreed to.
Yesterday I had the bomb dropped on me that he has never truly been in recovery and his longest sobriety was about 30 days. He told his CSAT last week that he had been lying to me, him, SPAA, everyone, and he only admitted it because he knew he could not pass the polygraph. He had bought an explicit manga and hid it, used a smart tv in his room to act out on a business trip, and most recently has been using his work computer by turning off the VPN. And finally, this is what is really horrible to me, during his nightly SPAA meetings where he closes the door he has been acting out and masturbating while in his meeting.
My CSAT said the fact that he fooled his CSAT, her, me, and everyone is indicative of a personality disorder. She wants to support me no matter what but I can tell she thinks I should leave him. I’ve made him leave to the guest room and he is going to stay with his sister starting next week. He thinks he needs to be alone to work on himself without me to “give him emotional, financial, etc support” because he is not okay being alone with himself.
Despite all of this, I cannot leave. I was ready to end it last night, I called him a psychopath, told him he’d never find anyone to love him, told him he’d never be with me again, he ruined his life, that I was glad I never had a baby with him, that I don’t love him anymore, everything I could say to hurt him, I said. And then I woke up this morning and saw he was looking at apartments and new bank accounts and I just broke down. I don’t know what to do anymore. I feel like I’m crazy.
submitted by Adept-Emphasis5111 to loveafterporn [link] [comments]
As far as I knew everything was going alright. He was going to a SPAA meeting everyday, even leading the meeting one day a week, CSAT every week, reading multiple books about addiction, etc. He had a slip up in February which he told me about and he had a relapse a few weeks ago which he also told me about. Our full disclosure was scheduled for next week and I informed him I would require a polygraph, which he agreed to.
Yesterday I had the bomb dropped on me that he has never truly been in recovery and his longest sobriety was about 30 days. He told his CSAT last week that he had been lying to me, him, SPAA, everyone, and he only admitted it because he knew he could not pass the polygraph. He had bought an explicit manga and hid it, used a smart tv in his room to act out on a business trip, and most recently has been using his work computer by turning off the VPN. And finally, this is what is really horrible to me, during his nightly SPAA meetings where he closes the door he has been acting out and masturbating while in his meeting.
My CSAT said the fact that he fooled his CSAT, her, me, and everyone is indicative of a personality disorder. She wants to support me no matter what but I can tell she thinks I should leave him. I’ve made him leave to the guest room and he is going to stay with his sister starting next week. He thinks he needs to be alone to work on himself without me to “give him emotional, financial, etc support” because he is not okay being alone with himself.
Despite all of this, I cannot leave. I was ready to end it last night, I called him a psychopath, told him he’d never find anyone to love him, told him he’d never be with me again, he ruined his life, that I was glad I never had a baby with him, that I don’t love him anymore, everything I could say to hurt him, I said. And then I woke up this morning and saw he was looking at apartments and new bank accounts and I just broke down. I don’t know what to do anymore. I feel like I’m crazy.
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Tiffanynhoe Tiny Texie Talia Mar Triplex Celeste Trippie Bri Trishyland Tru Kait Urfavbellabby Ur69baby Uwucatxoxo Valeria Vidal Vanessa.rhd Vanessa Sierra Vega Thompson Vero Gold agsf12 Veronica Zolotova Vismara Martina Vyvan Le Wettmelons Whoahannahjo Whosbonnieandclyde Xailormoon Xenon Xlucy Yasmine Lopez Yololary YourSuggerBaby Yoya Grey Yummy Kimmy Yur Aular Zayla Skye Zipoz Zusje Addison Rae Faith Ordway Emily Ratajkowsk Emma Chamberlain fasd123 Dixie D'Amelio Madison Beer Erin Gilfoy danielle bregoli2023.06.01 17:38 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full [R-word censored by jobs] to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to jobs [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full [R-word censored by jobs] to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:38 DoctorWH0877 Former Landlord Won't Refund a Pet Deposit. Pet Is An ESA.
(Wisconsin) I signed a lease with my brother for an apartment last May 2022. I was working with my physician getting the landlord an ESA letter that took nearly six weeks because the landlord kept saying she never received it though the physician was adamant every time that she sent it over. Eventually a month-and-a-half into living there and paying a $300 refundable pet desposit and 2 months' pet rent, the lease was amended to waive the pet rent. The $300 deposit was still on there and was not refunded at that time. I have now recently moved out and my brother is solely on a new lease that is all his. When I provided a forwarding address to the landlord for the $300 she said she had to talk to the property supervisor because it typically gets grandfathered into the roommate's new lease. End result was she said I could not have it back, leaving my brother on the hook for my $300 that I should have gotten back in July 2022 with evidence of the ESA. I have now called the property company directly and left a message with the supervisor (same one landlord said she had to talk to) and demanded the $300 returned to me as he is an ESA and it should have been refunded last year, but I didn't really care to ask at the time (I wasn't desperate to have the money back - it was okay until I moved out). And now I'm out. Frankly there are two reasons I should be owed this deposit I feel. Do I have a legal recourse?
submitted by DoctorWH0877 to legaladvice [link] [comments]
2023.06.01 17:35 IndieFlea End of Month Minor League updates - IndieFlea's Mid-Season Prospect Rankings (Part 1)
Hey all,
I got good feedback from my last minor league update post, so I thought I'd continue with some mid-season rankings, those are always fun!
I've kept personal prospect rankings for about two years now; they're mostly an amalgamation of the main publications' rankings, the DMN's rankings, LSB's rankings, scouting summaries, looking at minor league stats, and If I'm lucky, looking in person. I usually re-rank at the beginning of the year during spring training, sometime mid-season, sometime post-trade deadline, and sometime at the end of the season, this way I can see how certain prospects have moved in my mind through the year. For instance, last year I had Ragans ranked 27 at the start of the 2022 season, but his great minor league season (and the Rangers need for pitching) had him float up to 12 by the end of the season.
I usually rank around 50 or so, although rankings get super nebulous after even 30. Anybody's list could have any of those guys in almost any order and it could make sense. This list will be everything up until May 31. I'll start my post by ranking 50 through 41, but before I even do that, I'll have some honorable (and dishonorable) mentions. Numbers in parenthesis will be what my rank for the player was at the beginning of this year.
Graduated since beginning of the year - Josh Jung (previously my #1), Cole Ragans (previously my #10), Yerry Rodriguez (previously #42)
Fallen out of the Top 50
submitted by IndieFlea to TexasRangers [link] [comments]
I got good feedback from my last minor league update post, so I thought I'd continue with some mid-season rankings, those are always fun!
I've kept personal prospect rankings for about two years now; they're mostly an amalgamation of the main publications' rankings, the DMN's rankings, LSB's rankings, scouting summaries, looking at minor league stats, and If I'm lucky, looking in person. I usually re-rank at the beginning of the year during spring training, sometime mid-season, sometime post-trade deadline, and sometime at the end of the season, this way I can see how certain prospects have moved in my mind through the year. For instance, last year I had Ragans ranked 27 at the start of the 2022 season, but his great minor league season (and the Rangers need for pitching) had him float up to 12 by the end of the season.
I usually rank around 50 or so, although rankings get super nebulous after even 30. Anybody's list could have any of those guys in almost any order and it could make sense. This list will be everything up until May 31. I'll start my post by ranking 50 through 41, but before I even do that, I'll have some honorable (and dishonorable) mentions. Numbers in parenthesis will be what my rank for the player was at the beginning of this year.
Graduated since beginning of the year - Josh Jung (previously my #1), Cole Ragans (previously my #10), Yerry Rodriguez (previously #42)
Fallen out of the Top 50
- Ryan Garcia (previously 47) - after years and years of injuries the 2019 2nd rounder had a pretty good end of year last year, enough to warner some attention from some lists. But he's not been good at Frisco so far this year, the first "pit stop" in pitching development. 6.82 ERA, 8 homers in 31.2 innings, 5.1 BB/9, and the fact that he's already 25, makes me very skeptical he can retain prospect status before he's eligible for minor league free agency.
- Jayce Easley (previously 45) - I've been curious about this 2018 4th rounder ever since I saw that he swiped 70 bags in Down East in 2021. Unfortunately that looks like his only tool. Despite a good Fall League season, he's struggling to hit in a repeat year in Hickory. He can play multiple defensive positions but not at exceptional levels. I haven't heard much scouting about this guy other than his baserunning skill. He's on the path to org filler at this rate.
- JP Martinez - had a really great April in Round Rock, but has been hurt for a couple weeks. Misses the Top 50 because he's 27, has basically hit his ceiling, and there's not really an open spot for him in the majors unless Jankowski severely regresses.
- Dylan Mclean and Josh Gessner - both Down east pitchers who sometimes start, sometimes don't. That whole pitching staff shows a lot of promise, but these two don't quite do enough for me. McLean was the 4th rounder from the 2020 draft (the only player from the draft I don't have in my Top 50), and Gessner was from the Kyle Gibson trade.
- Davis Wenzdel - 2019 supplemental first rounder (from the Alex Claudio trade) in a repeat year of Round Rock, hit awful for them last year and had anther bad start in April. Just now starting to find his stride. Due to his age and all the positions that he plays being blocked, he seems like a third piece in a potential deadline trade, and if not, could compete for a utility spot next year.
- Grant Anderson - the darling of the Rangers bullpen right now, he's someone I completely forgot about until his good start of the year. A throw in guy we got for DFAing then trading Conner Sadzeck to Seattle at the start of 2019, Grant and his sidearm delivery has had success in the upper levels. So far that's translated in the majors, with 7 Ks in 2.2 innings. I'm sure at some point over the next month the major leagues will have the full report on him, so I don't expect this superlative start to continue. But it's still feel good knowing there was someone available in upper majors to help right the ship.
- 50 - Avery Weems (previously 44) - the second piece in the Lance Lynn trade has battled injuries over the past three years, but has done an decent job climbing to the upper minors. Having thrown 231 strikeouts in 176.1 innings over the last two seasons, but also sprouting ERAs in the 5s, I'm still interested in him. He's been out this entire year after undergoing Tommy John, so I can't really go higher than this ranking. He might be a guy they'll re-sign to a minor league deal next year and tries as a potential reliever.
- 49 - Echedry Vargas (prev. 50) - an infielder from last year's International FA class, Vargas has started his career with an .878 OPS in 54 DSL games. Not too shabby. His ranking stems mainly from his age of 18 and his scouting, and I can't really go higher until he plays stateside (which might not be until 2025 possibly).
- 48 - Chris Seise (prev. 49) - Another patented dude who's been in our system forever but has been injured for years guy, the 2017 1st rounder had a pretty solid stint in Hickory last year. But Frisco has been much more of a challenge. 8 hits in his 65 plate appearances (for a .351 OPS) in the month of May has put a damper on his future. With his main defensive positions being blocked at the major league level and starting to age out of being a prospect, I don't see him staying in the Top 50 long.
- 47 - Luis Ramirez (previously unranked) - the 2022 7th rounder made his debut in Down East this year, to a tune of a 3.44 ERA in 18.1 innings so far. Decent but not great numbers (strikeouts, walks, etc.) all around. I want to see him go deeper into games if the DE brass decide to keep him starting games. Although he's a college draft guy (currently 22, slightly older than the average A ball player) so he needs to show he can get to the next level before he starts to age out of being a prospect.
- 46 - Abi Ortiz (prev. unranked) - A player from the 2021 International FA group (which is weird because he was also JUCO stateside), Abi just got a promotion to Hickory after a torrid start to the year repeating Down East, to the tune of a .996 OPS. He's continued to hit in hickory so far, and he'll need to, considering he's very defensively limited. I believe Jeff Wilson described him as "rotund" in a recent Rangers Today Podcast episode. If he can continue hitting he could be a potential 1B/DH way down the line.
- 45 - Aidan Curry (prev. unranked) - the pitcher in Down East who has logged the most innings so far, the undrafted (from 2020 COVID year) pitcher has excelled, logging 54 Ks in 38.1 innings. Hope he keeps it up!
- 44 - Tucker Mitchell (prev. unranked) - he's followed the same trajectory as Abi Ortiz so far this year, but he gets the edge due to the ability to play catcher (although from what I heard he isn't great at it, just has the ability to do so). The 14th Rounder from the 2021 draft spouted a .948 OPS in Down East before being promoted last week, and is still hitting in Hickory. If he can improve defensively at all, he'll continue to rocket up the rankings and be a legitimate catching prospect. If not he'll go the 1B/DH route.
- 43 - Chandler Pollard (previously 41) - The 2022 5th rounder gets this high mainly due to his age (19) and scouting. Very limited time in AZL so far, and hasn't made his debut this year yet. Will be interesting to see if he stays AZL until next year, or they give him a challenge at Down East when other guys start moving up.
- 42 - Cody Freeman (prev. 46) - drafted in the 4th Round in 2019, Cody converted to catcher a few years ago and has really taken the position will defensively. Problem is: Freeman is not really a good hitter, spouting a .620 OPS repeating in Hickory this year, most of that is in slugging. His walk rate is decent and strikeout rate is average, so maybe he's been deflated by BABIP a bit. Nevertheless if he picks it up he could potentially be the best catching prospect the Rangers have at the moment.
- 41 - Alex Speas (prev. unranked) - remember this guy? The 2016 second rounder was out of professional baseball after injuries and a bad 2021, and was even starting to coach high school, but decided to give it one last try. Now he's spouting a 1.10 ERA with 27 Ks in 16.1 innings in Frisco's bullpen right now. Minor league guys are saying he's throwing triple digits on the radar too! Only issue right now is walks (5.5 BB/9), and if he can get that under control, I could see Speas as a major league option this year. Him and Ragans salvaging that dreadful 2016 draft class.
2023.06.01 17:33 spjones20 Tiburon Golf Course Naples, Florida - Black or Golf Course?
We are taking our wives for a Florida trip 4th of July weekend and are escaping for golf 1 or 2 of the days. We'll be in Naples and Tiburon looks like the nicest course out there, open to other suggestions though.
If we only end up playing one day and you've played the course, do you prefer the Black or the Gold ? I know they play the Grant Thornton Tournament at one of them but couldn't find exact details online. Pictures of each course look awesome but was wondering if y'all had any preference.
submitted by spjones20 to golf [link] [comments]
If we only end up playing one day and you've played the course, do you prefer the Black or the Gold ? I know they play the Grant Thornton Tournament at one of them but couldn't find exact details online. Pictures of each course look awesome but was wondering if y'all had any preference.
2023.06.01 17:29 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to iQuit [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:29 uwoaccount13 Course Selection Megathread (2023/2024 Academic Year)
Hi Everyone!
It is once again time for the course selection megathread with the 2023/24 courses being added to DraftMySchedule today. This megathread is for all things course selection - please keep related discussions contained within this thread. Please note that it is still against our subreddit's rules to ask for easy (or "bird") courses.
Important Links:
Academic Calendar
DraftMySchedule
Student Centre
Potentially relevant wiki
Important Dates:
Phew that was a lot of information! But what does all that mean? How does course registration work?
First things first, you should have an idea of which courses you need/want to take for your intended module. Navigate to the "Academic Calendar" link in the "Important Links" section of this post. Navigate to "Modules/Programs at Western" and find the program you want to pursue. Click on the bubble on the right that corresponds with which type of module you'd like to do (ex. Major). At the top of the page, you should see admission requirements. These are the requirements you need to meet in first year to gain entry into your desired program. It's important to note that the number of courses listed is likely not the full 5.0 credits. Fret not! This means you are open to take electives (and yes those electives can be pre-requisites to other programs if you so wish). You will also need to make sure that you take at least 1.0 credits from at least 2 different categories (category A: social science, category B: arts and humanities, category C: science). More info on this here.
Now that you know which courses you are planning to take, it's time to build a schedule. Navigate to the "DraftMySchedule" link in the "Important Links" section of this post. Login using your UWO ID. Start searching for the courses you are planning to take. Keep an eye out for the course suffixes are they are important. A list to explanations of course suffixes can be found on page 2 of this document. Using DraftMySchedule, you can see when your chosen courses will be taking place. If there is an overlap, this is called a course conflict. You will need to see if there is another time that you can take one of those courses. If neither has any alternate times, you will need to choose a different course. Additionally, some courses may have lab and/or tutorial sections. When you add a course to your schedule, it will tell you if there is a tutorial and/or lab component. The tutorial/lab sections will be listed along with the regular course times. It's important to note that depending on your course section, there may be different sections for labs/tutorials. You cannot take a lab/tutorial for a different section than the class you are in unless explicitly stated.
You'll notice that every class have a 4-digit class number that is not the course code. This is a shortcut for adding your schedule into student centre. You can create a worksheet with your planned schedule ahead of your enrollment appointment. This will make registering in your courses a lot faster once it is your turn to do so. Navigate to the "Student Centre" link in the "Important Links" section of this post. Login using your UWO ID. Now find the "Course Enrollment Worksheet" link under the "Planning" header. Select the Fall/Winter 2022 term then "Continue". You'll see a place to enter a class number. Enter the class numbers one by one into this field and select "Enter". Once you're finished, make sure to save your worksheet. You will get an email a few days in advance that will tell you when your enrollment appointment is scheduled for. Your enrollment appointment is the date and time at which you may begin enrolling in courses. You can enroll in courses as soon as your enrollment appointment begins, though you do not need to.
You'll notice in the "Important Dates" section of this post that there are dates called "Add/Drop" dates and "Final drop" dates. These are not the same. You can continue adding and dropping courses with no penalty until the "Add/Drop" date. If you drop a course before the "Add/Drop" date, it will appear as though you had never enrolled in it. If you are on a waitlist for a course and you have not been added to that course by the "Add/Drop" date, you will not be added to that course. After the "Add/Drop" date, you can no longer add new courses to your schedule. You can, however, drop courses. If you drop a course after the "Add/Drop" date but before the "Final drop" date, it will appear as WDN on your transcript. This will not affect your average in any way. If you drop a course after the "Final drop" date, it will show as an F (as in fail) and it will count as a 40% in your term/cumulative averages.
Are you an incoming student and still feeling confused? You're not alone and Western knows it! There is a program called SAO (or Summer Academic Orientation). You can book an appointment with an advisor to help you with course selection as well as to answer your questions about programs/services on campus. Additionally, they run various workshops. This is not mandatory but could be very helpful.
submitted by uwoaccount13 to uwo [link] [comments]
It is once again time for the course selection megathread with the 2023/24 courses being added to DraftMySchedule today. This megathread is for all things course selection - please keep related discussions contained within this thread. Please note that it is still against our subreddit's rules to ask for easy (or "bird") courses.
Important Links:
Academic Calendar
DraftMySchedule
Student Centre
Potentially relevant wiki
Important Dates:
| Date | Importance |
|---|---|
| June 1st: | DraftMySchedule updates to reflect the course times/locations (if there is a conflict between location on DraftMySchedule and student centre, trust student centre). |
| June 17th at 9:00 am EST: | First year enrollment opens. |
| July 4th - 7th: | Enrollment appointments for fourth years will be scheduled. |
| July 11th - 14th: | Enrollment appointments for third years will be scheduled. |
| July 18th - 21st: | Enrollment appointments for second years will be scheduled. |
| July 26th: | Priority lift day #1 (Note: course registration will be suspended on July 25 at 11:59 pm EST and will resume July 27th at the start of the business day). |
| August 3rd: | Priority lift day #2 (Note: course registration will be suspended on August 2 at 11:59 pm EST and will resume August 4th at the start of the business day). |
| September 15th: | Add/Drop date for first-term 0.5 course or 1.0 course. |
| November 13th: | Final drop date for first term 0.5 course or 1.0 course. |
| January 16th, 2024: | Add/Drop date for second term 0.5 course. |
| March 7th, 2024: | Final drop date for second term 0.5 course. |
Phew that was a lot of information! But what does all that mean? How does course registration work?
First things first, you should have an idea of which courses you need/want to take for your intended module. Navigate to the "Academic Calendar" link in the "Important Links" section of this post. Navigate to "Modules/Programs at Western" and find the program you want to pursue. Click on the bubble on the right that corresponds with which type of module you'd like to do (ex. Major). At the top of the page, you should see admission requirements. These are the requirements you need to meet in first year to gain entry into your desired program. It's important to note that the number of courses listed is likely not the full 5.0 credits. Fret not! This means you are open to take electives (and yes those electives can be pre-requisites to other programs if you so wish). You will also need to make sure that you take at least 1.0 credits from at least 2 different categories (category A: social science, category B: arts and humanities, category C: science). More info on this here.
Now that you know which courses you are planning to take, it's time to build a schedule. Navigate to the "DraftMySchedule" link in the "Important Links" section of this post. Login using your UWO ID. Start searching for the courses you are planning to take. Keep an eye out for the course suffixes are they are important. A list to explanations of course suffixes can be found on page 2 of this document. Using DraftMySchedule, you can see when your chosen courses will be taking place. If there is an overlap, this is called a course conflict. You will need to see if there is another time that you can take one of those courses. If neither has any alternate times, you will need to choose a different course. Additionally, some courses may have lab and/or tutorial sections. When you add a course to your schedule, it will tell you if there is a tutorial and/or lab component. The tutorial/lab sections will be listed along with the regular course times. It's important to note that depending on your course section, there may be different sections for labs/tutorials. You cannot take a lab/tutorial for a different section than the class you are in unless explicitly stated.
You'll notice that every class have a 4-digit class number that is not the course code. This is a shortcut for adding your schedule into student centre. You can create a worksheet with your planned schedule ahead of your enrollment appointment. This will make registering in your courses a lot faster once it is your turn to do so. Navigate to the "Student Centre" link in the "Important Links" section of this post. Login using your UWO ID. Now find the "Course Enrollment Worksheet" link under the "Planning" header. Select the Fall/Winter 2022 term then "Continue". You'll see a place to enter a class number. Enter the class numbers one by one into this field and select "Enter". Once you're finished, make sure to save your worksheet. You will get an email a few days in advance that will tell you when your enrollment appointment is scheduled for. Your enrollment appointment is the date and time at which you may begin enrolling in courses. You can enroll in courses as soon as your enrollment appointment begins, though you do not need to.
You'll notice in the "Important Dates" section of this post that there are dates called "Add/Drop" dates and "Final drop" dates. These are not the same. You can continue adding and dropping courses with no penalty until the "Add/Drop" date. If you drop a course before the "Add/Drop" date, it will appear as though you had never enrolled in it. If you are on a waitlist for a course and you have not been added to that course by the "Add/Drop" date, you will not be added to that course. After the "Add/Drop" date, you can no longer add new courses to your schedule. You can, however, drop courses. If you drop a course after the "Add/Drop" date but before the "Final drop" date, it will appear as WDN on your transcript. This will not affect your average in any way. If you drop a course after the "Final drop" date, it will show as an F (as in fail) and it will count as a 40% in your term/cumulative averages.
Are you an incoming student and still feeling confused? You're not alone and Western knows it! There is a program called SAO (or Summer Academic Orientation). You can book an appointment with an advisor to help you with course selection as well as to answer your questions about programs/services on campus. Additionally, they run various workshops. This is not mandatory but could be very helpful.
2023.06.01 17:20 DillonFromSomewhere Restaurant Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to restaurant [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:17 DillonFromSomewhere Resignation Letter in Academic Essay Format
I know quitting your job as a cook usually simply comes with two weeks notice or a ragequit walkout, but for eleven months I worked at a new franchise that had such potential which was being squandered by the incompetence of upper management. I present the nearly 6000 word thesis I turned in on my last day. Locations and names have been changed to cartoon references. Brackets represent ambiguous information in place of specific details.
Krusty KrabCareers Jobs
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
submitted by DillonFromSomewhere to anti_restaurant_work [link] [comments]
Krusty Krab
Opening in [Month/Year], Krusty Krab (KK) Bikini Bottom is on its 4th kitchen manager in less than a year. Krusty Krab O-Town has recently let go its inaugural kitchen manager and sous chef. Almost no member of the Bikini Bottom opening management team remains employed by KK. There is a pattern developing where one must question both the choice of employee and the directive given to new franchises. These lingering issues I brought concerns about in the first weeks of opening but was disregarded at every turn despite my experience with festival traffic. As a result I decided this was not a place I wanted to advance, but with a good-enough paycheck I’d be a lowly grunt in the kitchen four days a week, at five days a week I would have quit or been fired over a public outburst long ago. If Krusty Krab alters course slightly while being true to the brand this could be a successful chain.
My unique employment history in brick and mortar restaurants, food trucks, pop up culinary concepts, trade shows/conventions, and the film industry make me an ideal candidate to be on the opening team for new KK locations. My outgoing nature and foresight are valuable assets. For example, on training week before opening when I was standing around idly without a task I took it upon myself to organize the disarray that was dry storage. Overhearing Krabs tell another manager where he wanted the cleaning products placed, I had a jumping off point and the organization I created nine months ago is still largely in place. Since returning from my vacation in early February I have made it my mission to keep the storage area organized because it was again starting to resemble a hoarder’s house rather than a commercial kitchen. This is now part of my weekly routines because every time I turn my back there is more product being placed haphazardly just anywhere with little regard. I also recently reorganized the walk-in cooler because of problematic stocking with items being placed on the same shelf or below raw proteins. I also simply put all the like products together such as cheeses or fruits that were scattered amongst several shelves. With recent overordering I cannot keep up with the organization of the walk in cooler. The pattern recognition of food types and even simple shapes appears to be lost on the Bikini Bottom crew. My daily reorganization of containers is proof of this. Most days I’ll take a few minutes to put all cylinders together, all cambros together in descending volume, all deep and shallow pans next to each other rather than intermixed. My decision to be a kitchen manager at age 19 from 2005 thru 2008 and rarely enter restaurant management since is very calculated.
With my prior knowledge of professional kitchens I was becoming Bikini Bottom’s resident nag to coworkers as I made note of health department violations on a daily basis. I stopped after being largely ignored for two weeks. My regular health department nags include; a battle with jackets and hats being placed only in the designated area (a designated area that did not exist until I created a place for personal items a in January by neatly organizing the dry storage area again), waiting until prepped items are cooled before a cover is placed on top, placement of raw seafood, open containers (very often sugar, flour, and pancake mix bags ripped open and left), and dirty dishes/containers placed back in rotation. The dirty dishes and containers in rotation with the clean ones are at an atrociously high number. I have given up on making the 4th fryer seafood allergy safe too. With the low volume of seafood allergy safe items Bikini Bottom should purchase smaller baskets to visually discourage cross contamination with the other fryers and baskets. My skills to organize the kitchen do not end with simply where to store products to meet minimal health department standards.
Half of the space in the Bikini Bottom kitchen is completely wasted on an ill-advised walkway to the dishpit. An intelligent design would place a second doorway directly to the dishpit connected to the bar or where the bathrooms reside. Numerous times during the opening week of KK Bikini Bottom I said, yelled, sang, and muttered that we have too many food items for the amount of space we have. Icus stated that there was more space than Bluffington. Is Bluffington intelligently designed? Because Bikini Bottom most certainly isn’t. So Bikini Bottom actually has less space even if there is more square footage. See the attached diagram for an intelligent design that could potentially house a menu of this size. Bikini Bottom forces a line design on this kitchen when an open concept is needed for this menu. It’s as if this floorplan was created by a person who had only ever seen one commercial kitchen previously and couldn’t think 4th dimensionally to understand the needs of the workers to smoothly serve customers.
There is not enough counter space for pizzas without getting off the line, the microwave is placed completely out of the way, the freezer’s curved design is a waste of potential counter space and a falling hazard for containers stored on top of it, the toaster is an overcomplicated and overexpensive piece of machinery that serves exactly one purpose when a flat top could be used to toast bread and other purposes like a quesadilla special, sautee was designed without an overhang for spices, the pantry station lacks the counter space to have two containers of flour and two containers of batter for seafood allergies, there are no Frialator fryers which I have worked with at every single kitchen job previously instead we got the cheap Vulcan model (is that logical), the cheap low boy in pantry that doesn’t drain excess water anywhere it’s just supposed to evaporate somehow but doesn’t, the grill and fryer should be placed next to each other (with a higher volume of crossover than other stations), the floors are flat instead on having a mild decline towards the drains (just look at the standing water residing behind the oven right now), in the dishpit the spraying area and the filled sinks are backwards of a logical dipshit, the ramp to the back door is on the wrong side, there is no refrigerated place downstairs to stage extra food for busy shifts (the beer cooler is once again used for such food items because of this massive oversight), the prep station is an afterthought and miniscule, the dishes on the line are difficult to grab for anyone under 5’11” and inaccessible for anyone under 5’6” (instead of putting them underneath tables that also give that desperately needed counterspace I spoke of), there is not enough space to store to-go containers or boats behind the line, expo is lacking a low boy for the numerous items that are supposed to be cold but are instead kept at room temperature all day long, no one in management thought about buying shelves until right before Bikini Bottom opened as a result the clean full sheets sat on the floor for days, we had only the exact amount of 1⁄6 pans for an absurd amount of time making it impossible to rotate and clean them when necessary (which is daily), we still struggle with 1/9 pan supply. And just when I thought I documented all the poor design choices possible I stumbled upon a person whose office holiday party was booked at KK Bikini Bottom. The deck space works just fine as a deck. It does not double well as a gathering space. The space is too long and narrow for parties, it promotes little splitoff groups rather than a coming together of a larger gathering. It may be advantageous to contact a social psychologist for help designing a private party space that promotes intermingling rather than enforcing small pockets to form. The reorganization of the physical kitchen isn’t all that screams for an overhaul.
There are six positions on the line at the Krusty Krab; expo, oven, grill, sautee, fryer, and pantry. But the pantry and fryer positions are forced together like a bad remix. Everyone who mainly works pantry deserves a $6 raise immediately because it is a station and a half. Both Icus and Krumm, while kitchen manager, kind of acknowledged the pantry is too big for one station without outright mentioning the lopsided distribution of work. I imagine in the only location where this works, Bluffington, a second person joins the pantry at noon because of the unreasonable amount of items one person is tasked with. Bikini Bottom only has one person in this position at all times, maybe modify it for one person? The excess of items on the pantry position largely resembles a position I would call “set-up” or “build” at a previous job that made sensible choices. This build position should have tostadas, tacos, butcher’s blocks, toast, salads, lettuce wrap set ups, and preparing plating for whichever station is most bogged down. I have absolutely lost my mind yelling about salads at least once a month, ranting that they do not belong on the fryer position because of how illogical it is that five salads are included on the mountain of other items the pantry has. I have always considered working in a kitchen a kind of dance, and the pantry station demands an unnecessarily convoluted dance to keep up with the demand. Without the salads, tostadas, and tacos the station is already the busiest. Do we really need to combine ballet and swing by including these extra awkward dance steps in this single station? For a kitchen designed this poorly I suppose it is. Again, see attached document for an intelligently designed kitchen that might be able to accommodate this menu. Unless Bikini Bottom is going to close for a month to fix the baffling floor plan design the menu is shouting to be reduced to 30-36 items.
The menu is too big. Krusty Krab is the jack of all foods, master of none. In general I believe individual locations should be allowed 18% omissions, and 18% unique items to this wildly unwieldy menu sitting around 50 food items including sides. The insistence on keeping menu items that don’t sell at Bikini Bottom because of Bluffington is mind boggling. Chicken tenders do not sell at Bikini Bottom. fried sushi does not sell at Bikini Bottom, not enough to justify their place on the line. I don’t care how well these items work in Bluffinton. They. Do. Not. Work. At. Bikini. Bottom. If the KK location in the middle of the Atlantic Ocean sells an incredible amount of live krill does that mean Bikini Bottom and O-Town must sell live krill too? Take the fried sushi off the menu. I had a complete meltdown about this during a Dimmadome service and my valid point was met with indifference. Replace the kid’s tenders with a kid’s fish sticks. We already have the tilapia fish sticks on the line for tacos. Or make the kid’s fish sticks cod. We cut cod to order for fish tacos in spite of health code violations because it is too rare of an order to make beforehand. Saffron in mashed potatoes? If you must. Why are green tomatoes only on the menu during lunch? Bikini Bottom throws away a sizable amount of spoiled green tomatoes each week. Have green tomatoes on the menu all day long or don’t have them at all. The smoked salmon could go on salads or a special taco to justify its place on the line. The corn pico’s place on the line is unjustified. It only goes on one item, tostadas, which are not particularly popular. If we had a taco salad we could throw the corn pico on there. We also have unreasonable waste from unusable taco shells, smash up those imperfect taco shells and throw them on said taco salad. But before we add salads, let's get rid of the pear and kale salads. The pears' position on the line are unjustified, if we threw them on a taco variation maybe their place on the Bikini Bottom line could be argued but for now they only go on a salad that isn’t particularly popular. The kale salad is an issue of space for a 4th green for salads is too much. The krusty salad is my most hated house salad of all time. And it comes down to the toast with goat cheese. This ancillary step of spreading goat cheese on a cracker is an unnecessary step for an overly complicated dance and should be part of the expo dance if expo wasn’t a shoddily designed afterthought lacking a low boy.
There are a plethora of squeeze bottles on the pantry station that have no place on the overloaded station. They belong to an expo station with a low boy to keep them cold. Pantry has an overwhelming ten squeeze bottles: chipotle crema, sweet chili vinaigrette, buffalo, korean bbq, ranch, caesar, wine vinaigrette, lemon vinaigrette, honey mustard, and lemon aioli. Only the first four are justified on an intelligently designed fryer section, the second four belong on the build station, the last two have no place anywhere but expo. With this extra space sautee could keep their bottles and two purees cold in the fryer's lowboy instead of leaving them at room temperature all day inviting a pathogen party. This theorized intelligently designed expo would have room to keep these four squeeze bottles and a double of every sauce chilled to pour them into ramekins, a move that is highly common in the expo dance. The fact that expo doesn’t have a double of all squeeze bottles is foolish. Expo has to bother an overloaded station to pour these side sauces instead.
How many gallons of basil aioli has Bikini Bottom thrown away in 11 months? Four aiolis in general is way too many and most go on a single item; basil aioli on the incredibly unpopular veggie burger, lemon aioli for calamari, sweet chili aioli for the BLT that is only served half of the day, and garlic aioli actually goes on two items…I believe. What a colossal waste of precious little space, lose two aiolis and then you can sing the logical song with me. Perhaps we can put garlic aioli and sweet chili vinaigrette on the BLT separately and accomplish the exact same thing the sweet chili aioli does. The wings too have unneeded complications. Having worked at a sports bar specializing in wings for the better part of a decade I find KK’s plating of wings to be overly pretentious. The carrots, celery, and blue cheese have lost function. Heffer Wolf always said no one eats the carrot/celery julienne with blue cheese. It’s a complete waste of all the ingredients because you’ve gone too far with the presentation. Wings aren’t fancy. Wings are supposed to have a small pool of sauce and be sloppy. It’s like a sloppy joe that’s not sloppy, an unsloppy joe is a failure to sloppy joes just as the KK presentation of wings is a disparagement to the dish. Ever since training week back in 2022 I have used a scale to give Bikini Bottom a passing or failing grade.
Chokey Chicken to Chum Bucket is the scale I use to judge efficiency and sanity at Bikini Bottom. Both establishments are upscale casual dining experiences in Capitol City in the same vein as KK. Chokey had high employee retention and relatively smooth openings for new locations. Chum Bucket’s employee turnover was high and every location opening was chaotic. Which one sounds closer to KK? Chokey Chicken was filled with chefs I respect including Chef Ren Hoek who remains a close friend to this day. Ren lost his lifelong passion for kitchen work after working management at Chum Bucket. He’s actually seeking work in Bikini Bottom. Call him up at [phone number], but KK will give him Nam’ flashbacks of why he chose driving for a living rather than cooking for five years. The pair of us together helming Bikini Bottom with the ability to omit and create 18% of the overloaded menu can bring success to this franchise. We have worked well numerous times in the past on various concepts in the past including creating The Attack of the Pickled Tomatoes Burger for [Promotional live performance of a TV show] at the Capitol City Theater. We served 100 people in 60 at the [sitcom filming] lunch. That’s physically impossible but somehow we did it quite a few times.
A fun anecdote about Ren Hoek’s KK experience from the soft launch; on training week numerous times I brought concerns about being seafood allergy safe that were dismissed. As mentioned earlier the pantry station lacks the counter space to have two containers of flour and two containers of batter, one each of which seafood never touches. Before the soft launch Chef Stimpy from Bluffington insisted all customers just kind of know everything is prone to be seafood contaminated. Well, chef Ren was a customer that night and this absolutely was not communicated to customers. He claimed to have a slight seafood allergy and was not informed of what the crab soup was. In reality he does not have a seafood allergy. I didn’t discuss the seafood issue with Ren, separately we noticed egregious violations of food safety standards and we each responded in our own way. The soft launch service was so awful that night Chef Ren walked out of a free meal to pay for some ramen, never to return to Bikini Bottom. I attribute this oversight, and many of Bikini Bottom’s (and probably O-Town’s) problems to hubris over the Bluffington location.
Chef Chokey would also be hesitant to join the KK team. It will cost a finder’s fee just for me to reveal Chef Chokey’s name. Chef Chokey was a lead in the rapid expansion of Chokey Chicken restaurants. He opened numerous restaurants and was big on the philosophy that each restaurant must have its own personality in order to fit the unique local culture and the variety of working spaces. This is in direct conflict with the KK way that everything must be exactly like the Bluffington location no matter what. There was only one Chokey Chicken location that had the full menu, Chokey Springfield. Chokey Springfield had a large space which was intelligently designed to accommodate such a large menu. The KK menu is all over the place, closing in on 50 menu items which comes up as a failure on the Chokey Chicken/Chum Bucket scale. This is not the only area KK comes up as a major failure on the Chokey Chicken/Chum Bucket scale.
Has anyone in this company ever worked festival traffic before? Does anyone have the experience of working next to a major venue with 8000 seats before this one? The way Bikini Bottom handles Dimmadome services it certainly appears that the decision-makers fall on the wrong side of the Dunning-Kruger effect. Having all 50 items available during such massive traffic is completely asinine. An unwillingness to serve a partial menu is hindering the Bikini Bottom kitchen staff. I have worked festival traffic before, and Dimmadome events bring in festival traffic. I’ve worked inside a festival whose line never ended but every customer got their order in 5 minutes or less because the line kept flowing with only four items on the menu as that’s what was warranted at the B-Sharps Music Festival. I refuse to be set up for failure the way Bikini Bottom sets up Dimmadome services for failure. The entire week of concerts in [summer] 2022 I was set up for failure every day (it was after this I modified my availability to keep my sanity and my paycheck). When I brought my concerns about running efficiently during Dimmadome services I was labeled a B-worker for the first time in my employment history by Icus and Krabs. It is that moment which I was either going to holler at them both for being 2-dimensional thinkers who were obviously unqualified for the positions they accepted in this company, or just put my head down. If Bikini Bottom has a successful concert day service, hail your team because they snatched victory from the jaws of defeat. They swam with concrete shoes. I often wonder how many customers had bad experiences and never returned after concert days. A Dimmadome service should have no more than 25 items and have one or two specials to divert traffic towards an area the kitchen can keep moving. An Open Cup Open Plate (OCOP) special for foot traffic is absolutely needed. When I suggested OCOP special, Heffer was intrigued by this idea and immediately named burgers as the special to keep foot traffic flowing. Smithers wouldn’t hear this idea, babbling on about what’s advertised instead of hearing out a sound idea. This prattle despite radio commercials having inaccurate hours and social media promoting Bikini Bottom’s steak tacos to this day. I always found Smithers to be a better fit as a middle management office pencil pusher than as a hands-on restaurant manager. Overall I find KK managers are selected to be automatons not to question their orders rather than critical thinkers who could take the restaurant to the next level. During brunch service is another period of time that must be modified to lessen the heft of items. Having a full menu that barely works plus brunch is so deep into Chum Bucket territory, in my opinion we now have to use the Tropic Thunder scale of full retard to describe a 60-plus-item brunch. Chef Ren hired back a Chum Bucket cook who had a mental breakdown and stormed out during brunch (plus full menu) service because Ren knew the employee was justified and upper management was completely unreasonable in their brunch requests. It’s not just questionable decisions that hinder KK staff but improper equipment as well.
This is the first restaurant I have worked at which uses a touch screen on the line rather than tickets. From day one I found this to be technology for technology’s sake inferior to tickets. Chef Ren forced a new Chum Bucket location to rip out touch screens from the line and bring in ticket printers because of the higher efficiency. The touch screen is a great idea for expo, not the entire line. My biggest gripe is that each station does not get all the information. Early on I was regularly yelled at for not staggering my items, well I can’t see the rest of the order; a problem I have never had with a ticket system. Touchscreen software is also much more prone to errors and glitches. When I reported an error during a heavy service Icus and Krabs blamed my skills on the line without looking into the malfunctioning screen further. It was glitchy for weeks before the two finally investigated and corrected the issue I brought to their attention long before. Those two gave me an immense amount of ammunition to dislike them in the opening weeks until I stopped caring. The issue I had with being unable to scroll beyond the bottom of a completely filled screen has returned and is still there as of [my last day]. There are also important details that get buried. A frequent meltdown I have is that sauce on side requests and other important modifications are not capitalized or in red to catch the eye as they have been at jobs with tickets. These details get lost on Bikini Bottom’s touchscreens. A sauce on side salad made by me will be wrong 50% of the time because of the instructions being camouflaged in a word salad. This goes for coleslaw on the side and drizzle on the side too. Drizzle in general I dislike because of the pretentiousness, but whatever, drizzle it on top rather than putting it in a ramekin if you must. There are numerous places where Bikini Bottom overcomplicates matters for reasons I cannot ascertain.
Why is there such a large variety of plates? Why do we have a medium circular plate for salads and a large bowl for salads with protein? This just confuses the simplest of matters. I was told this is done because of the high price hike with protein, a larger presentation was desired. But that price hike is the price of protein in 2023. Bikini Bottom should put all salads in the large bowls and use all the circular salad plates in a skeet shooting promotion. I understand why we have both a circular platter plate and a pizza plate but in my restaurant the circular platter plates must go...or maybe the large platter plate instead. Is the large platter used for anything besides fish and chips? That extra space on fish and chips plates are only used for side sauces which can easily be delivered to customers on small circular plates. What is the medium oval plate doing that the medium rectangular plate isn’t? And vice versa. Why do they both exist when they are approximately the same size? Let me write an internet commercial where we break a lot of plates so we can get some logical use out of the superfluous plates. I don’t care which one is destroyed, the ovals or the rectangles but one of them is an unnecessary redundancy in excess done again. Speaking of commercials, the unimaginative radio advertisements for Bikini Bottom are doing little to lure new customers to the restaurant.
The three radio spots I have heard on KBBL all sound like they were produced by a marketing 101 student who wasn’t a natural in the field. The voiceover actor was so uncharismatic I was certain someone from the office was chosen at random to read the copy. Then I heard that same voiceover actor selling pool supplies on another radio station so I concluded that Bikini Bottom must have hired the cheapest guy in town to produce the most basic of commercials. Perhaps there is someone else you could hire more qualified to voiceover these commercials, an actor with experience on an Emmy award winning cable program whose unique place in the film industry was written about on [website] would be a much wiser choice to be the voice of the KK? (See external link). In the ad there was no catchphrase, no jingle, no music whatsoever. This simple approach to commercials lacks the pizazz to catch the attention of radio listeners. The first two commercials I heard would get a C in marketing 101 as they were nearly the exact same and accomplished the bare minimum to sell wares, the third one would maybe get a B- because there was some sort of attempted gimmick with the voiceover whispering to represent thinking inside his head about what he was going to eat later at KK. Not only does this commercial give no reason for the man to think inside his head, the outside world still and unpopulated. To see what a creative person would do with this concept see the attached script. There is an attempted slogan that could become part of an ad campaign. Commercials aren’t the only lost opportunities in promotions.
There are numerous promotional celebrity tie-ins at Bikini Bottom’s fingertips with Dimmadome performers. The restaurant could have a Phish sandwich as a OCOP special on [Phish performance dates], or a pretentious Jelly Roll on [Jelly Roll performance date]. Has anyone reached out to the Dimmadome theater or talent management for approved special menu items to be promoted inside the dome? Perhaps a special 20% discount to ticket holders? Is Bikini Bottom capable of getting permits to extend Open Container hours beyond [cutoff time] for an afterparty or block party throughout a Dimmadome concert? I see additional marketing opportunities left on the table for all new locations.
I believe new KK locations are missing out on a marketing campaign by opening with the entire cumbersome 50 item menu. This is a staggering amount of menu items which is too much to ask new staffers to perfect all at once. After a few months expanding the menu by approximately ten items is catching to customers who haven’t returned after a single visit or infrequently stop into KK. There are ten new food items that might appeal to them. Just like it appears KK doesn’t know what it’s looking for in a good commercial spot, this company doesn’t appear to recognize a talented from an untalented worker until it’s too late.
It is my understanding that KK had a headhunter to find Icus, the first Bikini Bottom kitchen manager. If it were up to me I’d hire someone to break the legs of that headhunter for bringing in a subpar kitchen lead. We are still attempting to recover from the lousy choices she made in the floor plan. If anybody responsible for Bikini Bottom’s floor plan is still giving input, stop them immediately. Once the doors were open to the public Icus had his head in the clouds to a point where I questioned if he saw the writing on the walls of an imminent demotion and stopped trying as a result. I had a full deck of 3x5 cards in an archaic powerpoint presentation bringing numerous concerns to light that he kept putting off listening to until he was fired. Those same cards were broken out for this essay. The second kitchen manager, Krumm, is a good lesson in honesty. According to Heffer, Krumm was given a bill of goods about how smoothly KK Bikini Bottom was running. Since Krumm stepped into a latrine pit which he was led to believe was a heated pool, he left in short time. Krumm also had plans to modify the menu but when his bosses told him to be a rodeo clown rather than a cowboy Krumm didn’t take too kindly to that. Meanwhile Heffer was the savior of the Bikini Bottom kitchen. I didn’t agree with every single decision he made, but I did with a majority of them. Heffer’s overhaul was such a blessing so I didn’t have to fiddle with the organization of 60% of the equipment anymore, only about 20% now. Too bad Heffer’s crippling depression came back after bashing his head into the wall out of frustration with the shackles KK restrained him with.
The current management team is enthusiastic but inexperienced. I see an accumulation of small infractions that might bring down Bikini Bottom’s health department rating significantly. I see the entire management team being inattentive or unaware about organizational issues. Whatever bureaucratic nonsense corporate tasks everyone with from the original sous chef Skeeter to Patty Mayonnaise that makes them walk away from the line between 11am and 1pm especially is infuriating. I have never been left alone on a multi-person line during peak hours so regularly, and I won’t tolerate it anymore. As much as I believe in his drive, I imagine our current kitchen manager SpongeBob will be let go after a disastrous service during the Dimmadome concert season that someone has to take the fall for. Chef Ren and I could help bring experience in management and dealing with festival traffic...if corporate does not force us to follow a failing strategy.
After working nearly a year at KK you may ask why I’m not proficient on more than one station. Excellent question. First, when I move over to another station the squeeze bottles are never labeled (until Stu Pickles was hired, now they’re sometimes labeled), so I always looked at the glut of unlabeled sauces and I’d go back to my station because the basic information is missing (also a health department violation for having numerous unlabeled, unchilled bottles). In his first week the new general manager Stu Pickles pulled out 90% of the containers under the grill station because they were lacking labels despite an expected health department visit. The second reason for my menu ignorance is the mountain of prep for my own and upcoming shifts I have piled up on my station throughout service. My attention to detail appears to be next level with my ability to anticipate stocking all items for all shifts including the weeknd. The third reason I wouldn’t learn multiple stations is a defense against the afternoon conference calls. In [month] the Bikini Bottom line was unprepared for a busy post lunch because one cook was cut and our expo person was busy with a conference call. The two of us remaining on the line had a miserable slog through an unexpectedly busy afternoon. When I brought this up to Krabs he disregarded me, being a good bean counter he quoted the cost percentage. What he didn’t take into account was the missing expo person who could have jumped on the line and expo to help the understaffed two man team. That person was stuck on a conference call. Just recently I saw the company actively lose money because of this poorly thought-out meeting during business hours. A customer wanted to order a dessert that was 86ed but had been restocked by our prep cook an hour before. The server was unable to sell them their dessert because the only person in the building who could help un-86 an item was on a conference call. This conference call calamity is another bone-headed choice that speaks to a larger decision-making problem within the corporate structure. Finish the conference calls by 10:45 am eastern.
In conclusion, I quit my position as a lowly grunt for this company because of its unwarranted perplexing dance steps and below average management. I don’t care how much varnish and lacquer is supplied, I refuse to polish this Bikini Bottom turd as a manager or full-time employee under the current circumstances. You would have to take a pickaxe to the floor, possibly relocate the bathrooms to add a door to the dishpit, get rid of the cheap low boy that doesn’t properly drain excess water, and Mr Gorbachov knock down that wall in the middle of the kitchen to give the proper amount of space to work. Or simply reduce the menu to 36 items (including sides) because that’s the amount of space this dreadful design can comfortably output. Would Gordon Ramsay compliment KK for all the unnecessary convoluted complications abound, or would Chef Ramsay yell about keeping it simple and demand KK chuck it in the flip? Thanks to the numerous pop up restaurants I have been a part of and the hectic world of trade shows/conventions, I may have more experience than anyone else employed by KK in smoothly opening a new location. I would enjoy being part of the opening team to ensure new locations have an efficiency Bikini Bottom lacks, and to keep upper management away from their worst instincts. Work with me and Chef Ren and we will help you become a well oiled machine like Chokey Chicken instead of the Chum Bucket cesspit Bikini Bottom currently embodies.
2023.06.01 17:15 GoStockGo Element79 Gold Corp. Confirms Debt Settlement (CSE:ELEM, OTC:ELMGF, FSE: 7YS)
 | submitted by GoStockGo to PennyQueen [link] [comments] https://preview.redd.it/aorwahydaf3b1.png?width=972&format=png&auto=webp&s=28c74c678aa4b2514335ce33cecf73af5bbd30fe Company Further Strengthens Balance Sheet by Entering Debt Settlement Agreement with Creditor Element79 Gold Corp. (CSE:ELEM) (OTC:ELMGF)(FSE: 7YS) (" Element79 Gold ", the " Company ") a mining company focused on gold, silver and associated metals, provided an update to investors today by confirming payment to a creditor to complete a contract for services Debt Settlement The Company also announces that it has entered into a debt settlement agreement with an arms-length creditor (the "Creditor") to settle CAD$50,000.00 (the "Debt Settlement") of debt for services provided by the Creditor to the Company. In settlement and full satisfaction of the debt in the amount of CAD$50,000.00, the Company has agreed to issue to the Creditor 1,000,000 common shares in the capital of the Company (the "Common Shares") at a deemed issue price of $0.050 per Common Share. All Common Shares issued pursuant to the Debt Settlement are subject to a statutory hold period of four months plus a day from the date of issuance of the Common Shares in accordance with applicable securities legislation. About Element79 Gold Element79 Gold is a mining company focused on gold, silver, and associated metals and committed to maximizing shareholder value through responsible mining practices and sustainable development of its projects. Element79 Gold's primary focus is on two core properties: Lucero Property in Arequipa, Peru, and its flagship Maverick Springs Property in the gold mining district of northeastern Nevada, USA. The Maverick Springs Property, located between the Elko and White Pine Counties, hosts a 43-101-compliant, pit-constrained mineral resource estimate reflecting an inferred resource of 3.71 million ounces of gold equivalent "AuEq" at a grade of 0.92 g/t AuEq (0.34 g/t Au and 43.4 g/t Ag) with an effective date of October 19, 2022. Element79 Gold also holds a portfolio of 15 properties along the Battle Mountain trend in Nevada. As part of its Canadian operations, Element79 Gold has the option to acquire a 100% interest in the Snowbird High-Grade Gold Project, consisting of 10 mineral claims approximately 20km west of Fort St. James in Central British Columbia. The Company also has the option to acquire the Dale Property, comprised of 90 unpatented mining claims in the Timmins Mining Division, Dale Township, in Ontario, Canada. The Company is analyzing the non-core Nevada, Dale, and Snowbird projects for further merit of exploration, sale, or spin-out. For more information about the Company, please visit www.element79.gold Contact Information For corporate matters, please contact: James C. Tworek, Chief Executive Officer E-mail: [[email protected]](mailto:[email protected]) For investor relations inquiries, please contact: Investor Relations Department Phone: +1.613.879.9387 E-mail: [[email protected]](mailto:[email protected]) |