/ck/ - Food & Cooking

>>19102280
imagine working at all

>>19102280
the worst part is the heat, and getting hot and flustered makes it worse, working outside is much better

>>19102280
its ok, but due to western demographics, its a bunch of trash working there. and its only gonna get worse since canada brings in like 500 000 of them per year and has been doing it for like 8 years so yeah.

>>19102280
its not stressful. a man can handle it. but its a shit job, gotta work with retard servers, and majority of ur co workers are gonna be poo

>>19102305
All true, but the easy access to drugs and sex ain't all bad.
t.former line cook

>>19102280
if ur not working in an pure asian kitchen, ur gonna be working with bottom tier "people"

>>19102280
A job for retards and drug addicts. Much like bar work, if someone is still working in a kitchen over the age of 30 and hasn't achieved some level of management or supervision, you can almost guarantee that they have some cognitive disability, psychological disorder or barely controlled substance abuse problem.

>>19102280

working in a kitchen felt as close as I was going to get to living in a thomas pynchon novel

>>19102321
>access to drugs
yeah i worked in a 5* hotel and spa, none of the people apart from dish washers knew how to get drugs

>>19102437
If a bartender doesn't know how to find cocaine, you can legally beat his ass.

blacks and stoners in the back
sluts on molly in the front
I worked as an expo in a privately owned seafood restaurant that was on a marina in Florida
The owner would hold court with all his rich friends when he was in town
His son was the guy who ran the place and he was coked out of his brain
Hurricane slabbed the place a few years back
real shame it was a very 420 friendly place

>>19102474
Sounds about right except
>blacks
You need Mexicans if you want a profitable kitchen. And a KM who deals coke to the line cooks.

I’ve only ever worked in kitchens.
I stopped to go back to school, and I’m wary to go back because:
1.) I’m not a kid anymore and I’m growing wary that the back pain I’ve already given myself is p serious
2.) it’s a cesspool of anger and even the good days don’t make up for the bad days
3.) it sucked all the fun out of cooking in my leisure time and cooking is one of my only hobbies and being a good cook is one of my few redeeming qualities
4.) the restaurant industry a magnet for mentally unstable people and addicts. I get along with those types of folks very well, and while it can be super fun, ultimately it’s unwise to surround myself with such company
Some days I miss the camaraderie, but that’s about it.
I’m just not good at anything else, though.
Any of you dudes ever make it out?
What do you do?

Shit hours
Shit pay
Shit people
No creativity. Make the same dishes over and over again.

>>19102564
>Some days I miss the camaraderie, but that’s about it.
Make some cheap, shitty spaghetti. Put it in a quart microlite. Eat it in three minutes while standing over a sink. Ideally, while an ornery jagoff chef is screaming at you because expo told him you're a ticket behind.
That'll take care of the nostalgia.

no but i have a pretty solid idea of what it's like

>low tier joints (Applebee's, Hooters, etc)
easy because most of the food is reheated slop, fun because your co-workers don't take themselves too seriously and the hostesses/servers are all sluts that will jump on your dick because they're bored

>mid tier joints (Bob's Sports Bar with 200 Yelp Reviews, Mike's Hipster Gastropub, etc)
difficult because the guy running the show thinks he's Gordon Ramsay and will expect consistent perfection despite paying you $8.50 an hour, not fun because your boss and all your coworkers are dicks)

>high tier joints (Pierre's 2-Michelin starred Boulangerie, etc)
challenging because of the technical complexity of many of the dishes, but also educational and sometimes fun because your coworkers are professionals dedicated to their craft.

>>19102280
It sucks ass but I got lucky and became genuine friends with several other cooks that I still talk to a decade later.

>>19102564
As far as what it’s like:
>immigrant ran restaurants:
You’ll see some shitty business practices and lots of health code violations, your shift meal will be bussin’, and if you get in good with the owners they will treat you well but expect to bust your ass.
>fast casual
You’ll have a manager or two that’s a complete dipshit and the staff will consist of a couple cooks who are true OGs with multiple kids and then an endless cycle of 18 year old students who mean well but can’t find their ass with both hands and a map. You will do everything.
As long as you’re remotely competent, you’re the glue between the cooks who are truly keeping the food coming, and the kids who need some direction.
Most managers are useless fucks who think that if they’re doing anything actually productive instead of micromanaging, then they’re doing their job wrong. Fuck your servsafe certificate, Linda. Help out on the line.
>actual restaurant (upscale place)
If you’re not a faggot you’ll get along with everyone, and you’ll be in the company of individuals who can actually teach you some neat shit.
You’ll have a chef that’s either a drunk or has a serious attitude problem. There are good days for him, and there are bad days.
Your sous will be tatted head to toe and have a million stories about when he was a drug addict.
He will have a chip out of his shoulder, but you can tell he is trying and has a good heart deep down in there. There are good days for him and there are bad days.
The waitresses will be very sweet to you if you’re not a total dick like the sous chef.
You’ll probably catch one crying in the walk in.
Be cool about it and maybe you’ll get laid eventually.
At some point someone will get a really bad burn and just keep working with it and complaining throughout the shift.
Shift meal is tight and if you’re cool, they’ll save you a steak and demi glacé even if it’s 86’d.
>t. dishie, prep, and line for these places

>>19102280
My brother has done this his whole life, very good cook although very high strung angry drunk, had so many jobs worked in every kitchen in town and sometimes twice, yeah it is stressful and a huge party atmosphere

>>19102578
There’s still something precious about when you hit “fuck this absolutely fuck everything” mode but it’s unanimous.
Like a pirate crew, us against the world.
Even angry camaraderie is still camaraderie.
That shift beer hits different.

But yeah, I don’t know if I actually miss it.
It’s so much fucking work, for what?
To know that I’m better than the regular jackoff that orders the food?
I know that I can work hard as hell at anything else I apply myself at, but nothing has clicked like kitchen work.
I guess that’s why I’m curious about some of you who’ve made it out.

Kitchen work is a bit of a cyclical trap because they’ll take you with no experience, and then kitchen work is all you know.
Maybe I’ll just have to keep throwing out applications and serendipitously some ex-kitchen worker will recognize the effort I’ve put in.
Not looking likely, unfortunately.

>>19102569
>no creativity
Someone didn’t work in a neat independently owned restaurant that was farm to table and had a guy for everything :(

But seriously, even in places where you make the same thing over and over people get creative with shift meals/ whatever they’re eating to stay vertical.
You have to, you’ve been eating the same thing every day for months on end.

>>19102280
Unlimited free food all around you and no time to eat it. No official breaks, always on call for if the phone rings or someone walks in the door. Milk crate in the corner just out of the customers' view where you can sit for a minute if it should happen to die down.

Honestly the worst part is dealing with cunt angry head chefs, favoritism with management and penny pinching/mentally deranged owners. Most places have a slacker or two but I enjoy cooking so do everything I can throughout the shift anyways so keeps me busy and goes quick. Just dealing moody bitches sucks and everyone pretends the jobs way harder then it is, oh you started at 6am? Try 70+ weeks doing construction and come back to me when you have some perspective

>>19102280
Yeah..
It Iz.
WageSLAVING is a real ting.
AMA--
>Maccas--->
>Olive Grden--->
>Damons ribs...--->
>Private restaurant
>! Mich star restaurant
>Fuck THIS--I'M OUT--I don't neeed to lose my evenings, weekends, and Holidayze for the rest of my lyfe--Imma go build houses..
>T. Cancer

>>19102320
>its not stressful. a man can handle it
Fucking THIS!!
Weird, how most faggots won't even acknowledge this fact.

>>19102419
ANON... Where the FUCXK were you woerking??
Thom, there was more on the whole ""Used car Sales LOT"" Kinda sheeeeeeeeeit/
You CAN be more forthright.
It's OK.

>>19102564
REALPoaster,™
>it’s a cesspool of anger and even the good days don’t make up for the bad days
There it is.
I Fully empathize.
If you are going back into a corporate restaurant, you'll get just what you FEAR.
Roll into a Michelin Aspirant type Eatery--You can get back into the ART.
That's ALL there is.. It's either ART or it's SCIENCE..Or it's NOT..
That's whatchu get...mpggg

>>19102666
>very good cook although very high strung angry drunk, had so many jobs worked in every kitchen in town and sometimes twice,
>Chegged Saten
This is truly REAL.
There is a Certain amount of Misanthropy that accompanies "Serving" a paying "Audience"

>>19102280
Are chefs salaried? If not I don't get the muh 18 hour shifts. Just get a team to prep and a team for service. If they are salaried then lmao

>>19102690
if u have time to lean u have time to clean (:

>>19102627
how is this so accurate? are you me?

>>19102770
hey wait a minute... did a cat type this?

>>19102280
The Laser Printer POS ticket printer sound will cause life long nightmares!

>>19102971
reet reet!

>>19102741
>>19102770
>>19102850
>>19102867
this poster has obviously smoked too many paint chips while scrounging for leftover freebase in the carpet.

>>19102569
Boy you sound like an entitled jackass. Unless you run the kitchen, you are a recipe executor. Nothing more. You're only there because nobody has invented a robot replacement.
Creativity? Get fucked. Stop whining.

Inflation Calculator If in 1996
I purchased an item for $9.00
then in 2023
that same item would cost:
$17.26

Cumulative rate of inflation:
91.7%

>Are cooks all getting paid $17 an hour? If not your are a slave

>>19102280
I simply cannot imagine a more cucked profession. Imagine wageslaving away for something that truly requires love and passion, just to be blueballed by some based non-tipper. I rather think it would drive most people insane.

>>19102975
no that Jizzzzzzzzzzz Jizzzzzzzzzzzzzzzzzzzzz Jizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz Jizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz jizz Jizz Jizzzzz Jizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz OH FUCK THAT PARTY OF 24 JUST ORDERED JIZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ

>>19102995
And you’re so vastly superior for spamming the board with McChicken threads?

>>19102280
i only ever washed dishes, did it for years. always wanted to be a cook tho

>>19102995
Imagine working your ass off 6 days a week burning cutting yourself and dealing with assholes 70 hours a week, and at the end of the day all your work gets flushed down the toilet and you show back up the next day top do it again!
>The best part of the profession is chasing your boss down to get paid!

>>19103002
Kek. Flashback right there. And all 24 are ordering pastas. Saute guy is fucked.

>>19102474
>sluts on molly in the front
lol only a female would do that

>>19102955
>CHEGGED!!!
Katmethadone...
Nah--I'm only a PROXY for these kots.
Both SHEs Still follow my lead though.
You can do BETTER.

>>19102578
lmfao. thing is, these fucking retards,i assume zoomers and redditors, are complaining about kitchen work culture. lol i cant wait till they destroy the restaurant industry.

>>19103028
>Saute guy is fucked.
and that under your breath chuckle that hes getting hammered and your not. But that little karma experience only last so long sooner or later its your turn to burn!

>>19102627
>you’ll get laid eventually.
this is why Men, collectively, lose. or at least why this cycle always repeats.

>>19102983
It's POSSIBURR
I DID refurbish over 44 window sashes---Lead paint notwithstanding.
Nah---I know what I'M DOING...

>>19102666
>My brother has done this his whole life, very good cook although very high strung a
yeah ppl that work in kitchens, defintely cannot work anywhere else. imagine working FOH and exploding on a customer lmfao.

>>19102690
>no time to eat it. No official breaks,
Zoomers and redditors are complaining about this. the restaurant industry is gonna get fucked by zoomers.

>>19102690
>>19102937
sums it nicely for non corporate shithole environments. family businesses are where it's at you just have to become ingratiated

>>19103057
>you just have to become ingratiated
I'm NOT sure you meant this.
However, You AREN'T WRONG.
Family is the last bastion against, {X}

Don't work in a kitchen, but every person I've worked with who has has been a complete and utter cunt. if I am ever in a hiring position I will trash any resume with kitchen experiencr.

>>19102578
lol

>>19103006
I'm the "diarrhea shit on her chest" posting guy

>>19103084
hire the dishwashers who never advanced, fuck the salad bar operators trash them and anybody above them too

>>19103084
>if I am ever in a hiring position I will trash any resume with kitchen experiencr.
QWell, THATS shitty.
SOME Anons who have kitchen experience are GOOD at things like, Par sheets, Daily sales, How to IMPROVISE---
Whaatever else, these things ar MOAST imbortantnts

>>19103096
The quality of your post isn't swaying opinions

>>19103101
Sorry...I will TRY to improve.
I DON'T favor this bord however--
Frens iz Mo' BETTA'
NO niggas, either.

>>19103084
>if I am ever in a hiring position
you won't be

>>19103084
>I am very stupid
There is no one on earth better at multitasking than a line cook. There are very few people better under pressure than a line cook. There are very few people who are willing to bust ass at work like a line cook.

Sure, they're almost certainly an alcohol, but the work will be done on time and well.

>>19103114
>Sure, they're almost certainly an alcohol
Sure, they're almost certainly an alcohol after work but a meth during work and that's good for business
ftfy

>>19103114
>There is no one on earth better at multitasking than a line cook.
HOwEVER, the BURNOUT is real.
If you AREN'T you own LINE COOK, then you aren't as smart as the TYPICAL line cook.
**% fucked.

>>19102280
Luca is so beautiful

>>19102667
From the sounds of it there is almost no chance that you are better than the person that ordered the food.

>>19103394
from the sound of it you like cock

>>19102280
shit pay. long hours. redundant. abused by people dumber than you.

>>19102627
This is pretty accurate but you sound more sociable than me. It’s pretty much pure misery if you’re an autist.

>>19102280
>dishwasher at OCB
>busboy at a local steakhouse
fuck the restaurant industry, although I do miss all the fine fucking waitresses in them short skirts, fucking whores pushed me in to puberty at the speed of spanx.

>>19102280
>What’s it like?
Retards.
Retards everywhere.
I really can't stress enough the awfulness of the the quality of workers in kitchens. Zero attention to detail, zero sense of urgency, zero common sense.
You ever wonder why you only hear about a handful of renowned chefs over decades? Because that's how few of them have their shit together and can tolerate the retardation.
>cut food
>spice food
>apply heat until done
>assemble food
>clean areas that get dirty
That's like 95% of the job. People are doing this all day. As a career. They are industry professionals, and they STILL fuck up on a regular basis. Not "regular" as in once or twice a week, but dozens of times a night. Making the same 10 menu items every night, for weeks/months/years on end. They still fuck it up.
>how's your food?
>everything tasting ok?
You know why servers ask that shit 2 minutes after you're served? Because chances are that somebody fucked up. Everyone in food service fucks up so often that immediately asking the customer if they're fine with the fuck up has become an ingrained part of the process.

The worst, and also funniest, part of working with these retards? The actual retards, extra chromosome having down syndrome motherfuckers, are consistently some of the best customers. The stark contrast in competency and emotional maturity between kitchen coworkers and literal retards was soul crushing.
I honestly wish I was joking.

Yes, I spent 20+ yrs in kitchens. Went to CIA in early 2000s spent 2003-6 traveling and staging in various Michelin star kitchens. Accepted a position at one, spent 3 years there. Worked for some nice corporate places as well, store opening training etc. Do you have questions?

>>19102296
Wagies pine away without jobs, the poor things.

>>19102280
Sure, I've worked in the best beer restaurant in the world according to ratebeer.com. I sometimes help out a mate who runs a ** restaurant or his former boss who runs a world's 50 best. I love the long hours, filthy jokes and fast-paced stress. It's such a relief from my normal job (long term stress, nagging about contracts). It's like working out, but I get paid and I learn/teach about cooking as well.

>>19102564

I learned to code, invested in crypto, and posted more smug frogs on 4chan laughing at wagies and such

>>19102280
Read this.

>>19105671
He had to be trolling at this point, certainly?

>>19102280
I became a cook after getting barred from my previous "career" as an EMT because of a bullshit DUI arrest and I wish that I would have made this my career 10 years ago. A lot of the downsides people give like retarded coworkers and shit pay work in your favor because it's a move up or move out industry, if you're a person of average intelligence and ability and show up to work every day you can easily move up into a better position, I went from washing dishes at a bar to line cook to kitchen manager at a sports bar in under a year. It can be stressful but the stress part is relatively short (7:30-10, 11:30-2, 5:30-8) and most of your day is spent doing prep work and low or moderate volume cooking. If I became a paramedic I'd be making less than 50k a year, I make 65k a year as the sous chef at a "4 star" hotel.

>>19105165
pine away you say?

>>19106400
It sounds like things worked out for you after you got caught driving an amberlamps while drunk as fuck

>>19106442
I wish it was that cool, it was a fucking Marijuana dui and I didn't even get charged but it was still enough to fuck me.

>>19103049
Huh?

Not for everybody I guess, I come early in the morning and prep, chop, chop, chop, then get sauces ready more chop, chop
Fire up the broiler and ovens
chefs come in and tell me what to do, they get in spats with each other it's funny

>>19106708
I swear chefs are consistently some of the biggest powder keg piss babies I’ve ever met.
Like, some managers and owners (or anybody really, for that matter) can be pissy, naggy, or curt, but chefs are the undisputed champs of real life ego driven full-on-meltdown adult tantrums.

>>19102321
been in one 5 years and ive gotten neither

>>19106757
we all gotta strive to be a based chill prep/dishie like anon here >>19102627

>>19106400
I think this is more of a reflection of how absolutely ass backwards and fucked EMS is in most of the US. Cooking is not a great profession either for most people and for most jobs.

EMS has ridiculously shit pay for the work, shit work environments, ruins your body, shit hours. The only redeeming factor is maybe feeling you make a difference but that wears off quickly when so many of your patients are retards calling the ambulamps because they're a healthy, anxiety ridden 33 year old with no coping skills, have a cold, and complaining of chest pain and think they're having a massive heart attack.

Or the same roster of 20-30 drunk/mentally ill people that are so fucked in public, bystanders call 911 on them.

>>19102280
It’s a job that you take control of other wise you lose control lol

i used to work extremely hard over absurd hours for practically no pay with everyone trying to troll me
the biggest pro about this job is that you can just not give a fuck and not get fired for the most part which is what ive been doing for the past year
saved up $55,000 over the last 4 years so it hasn't all been in vain

>>19106863
>it hasn't all been in vain
nah brah, he shoots up!

>>19102280
I used to work in the deli at one of the biggest craft breweries in the United States. It was a ton of fun, even when it felt like you were dying with 50 tickets staring you down and no end in sight. Every once in a while we had an annoying coworker, but for the most part everyone got along and enjoyed fuckin around together to keep the shift enjoyable.

I often miss the work and comradery, but I am now a bartender at a small local brewery and the disparity in pay is fucking insane. My job now is so fucking easy, all I have to do is pour beer and hand it over. I make at least double what I was making when I worked in the kitchen at the other place, and I feel like I am doing about 15% the amount of work as I was in the kitchen.

The biggest difference, I feel like, between being stuck in the kitchen and moving to a front of house position, is your ability to be a people person, your overall disposition. I loved most of my kitchen staff at the old place and everyone at the kitchen where I work now, but most of them would NOT be good in a customer facing role.

>>19106410
>boo-hoo but I need to work to feel validated as a hooman bean *commits sudoku*

>>19106931
...why does a brewery have a deli department?

>>19107463
sandos prolly.
the markup at that at a brewery would be hard to pass up tbqh

>>19108284
>>19107463
like, I’m imagining they have wageslaves operating a tiny (pseudo) jimmy john’s in the back with a panini press and fryers ran like a bar restaurant.

>>19107463
impinger ovens making sandwiches, and french bread pizzas. appetizers like beer cheese dip and chips n salsa. salads. stuff like that

>>19107463
also, almost every craft brewery I have ever been to has a kitchen or deli of some sort, so idk what you find so strange about the idea.

>>19107463
It's called a brasserie (brewery in French) and it's a traditional element of Belgian breweries because that's where they write of their taxes. That and illegal pubs.

>>19102280
Nah not really. Been at it 15 years now and I've learned not to sweat things. Once you've moved into managing a kitchen it's just a matter of making sure everyone has everything they need and things go smoothly. The only annoying thing is when people don't show up.

This thread is reaffirming my suspicions that my nostalgia goggles are in full effect and restaurant work did in fact suck.
But, I am thinking of applying for a catering job, or somewhere that isn’t à la carte.
I feel like that would be a more peaceful cooking experience.

>>19109638
It's hard work at the top of a shift and at the end of a shift, with a lot of waiting in the middle
You'll learn to hate specific songs
>you're my, brown-eyed girl
>shutters
ALL YOU DUMB BITCHES THINK YOU'RE SPECIAL BECAUSE OF ONE GUYS FUCK SONG
You also can't really drink or get high on the job and you gotta work 10s, regularly
But if you smoke, you'll have some memorable-ass conversations with random guests out by the trash cans

>>19109659
Smoke breaks are responsible for some of the more esoteric and thoughtful conversations I’ve had in the last 10 years.
They truly have a place in my heart.
I also feel like a total fucking faggot if I take a break and don’t smoke, so every time I’ve tried to quit I just get sucked back in, hah.
But intentionally harming yourself just to get a break is very poetically apt when compared to the self-deprecating camaraderie that’s so prevalent in BOH environments.

Also with the song bit… Who hurt you, anon?

>>19109659
I got no problem with 10s if the money is good.
I haven’t worked in a kitchen for the last few years though, and the economy is so fucked up that I would laugh in someones face if they offered me <$15/hr, but I would feel pretty fucking stupid asking for $25 with the gap in my resume.

>>19109726
I just catered too many weddings
>her name was Christiana and she had tits you could see coming around the corner, her favorite breakfast was sausage and egg sandwiches and the egg ran down to her elbow and she'd lick it off, we did fun stuff at the movie theater while watching the Ring, she was in a red sweater that didn't fool anyone, God damn

>>19109741
Tell them you signed a non-disclosure agreement, that was your gap, make it sound juicy
>I do miss you, Christiana, I hope someone's clapping them on the regular, you were tops

Oh wait, that was Christie, not Christiana, Christiana had Hodgkin's, she's clapping cheeks with the Lord now

>>19109747
I can’t lick my elbow, Christiana sounds pretty cool.
I’m sorry you lost her m8, we all have one.
>her name is Katie
>she played sweet songs on acoustic instruments and had a goofy laugh that made me forget all the pain in the world
>now I feel more alone than ever without her
She tore my heart out more than ten years ago, and I’m painfully aware that I’m in love with a work of fiction and am only remembering the good parts.
The hurt you feel is valid, but know that it’s better that you know what you’re missing.
Regret is the only pain that lasts forever.
Happiness fades, and the sting of standees eventually dulls, but if you’d never shared the times you did with Cathrine that regret would be just as sharp as the day it was forged, to this day.
At least you felt what you felt, anon.
I hope I meet another, but I’m glad I experienced what I did.

>>19109849
Ah fuck, meant to type Christina.
Or Christie.>>19109823

>>19109747
AT LAAAAAST

>>19109849
*sting of sadness
What the fuck is wrong with me today?
Teenage feels are overriding my literacy.

>>19109849
>>19109860
Yeah it's cool I forget their names, too, also there was a Christine, Anna, Christie, and Christiana but Cara was the one I remember the best, although Kara was a close second, and Cat was fun but that was strictly platonic
I wonder what the rest of the alphabet's like, I really worked the top half, there
>>19109861
>shutters and/or shudders
Pop country kinda sucks, you can tell when they're making wedding music
I can't stop but hear deliberately crafted wedding music 20 years later, it's so obvious

I work as a baker for a college dining hall and it is both bad and good, I get free meals, all I can eat. But the down side is the majority of other people there that work are niggers. It's funny how my baking team of 3 people are all white.

Here's me frosting some sugar cookies a while back.