Hyce went from making Logjam, and many maps with train shenanigans, to being an train engineer, though he achieved that will playing in ESEA. Now has 100k+ subscribers on his youtube channel.

I didn’t know RainofLight exceptionally well, but in such a small community, it’s impossible not to rub shoulders with someone as frequently present as her.

I too was a Portland Burnsider who wanted to die, at the same age even. I was lucky enough to have people in this community reach out to me when I was feeling particularly vulnerable. I remember eXtine calling me to make sure I was okay. When you’re losing a war within your own mind, those moments matter, and I don’t know if I’d be here today if it weren’t for the support given by parts of this community.

I’m very sorry to see another one of us pass, and most of all, I’m sad I wasn’t the helping hand that I once received.

I fuck with it. Not to derail the conversation, but what's yall's opinon on cobbler?

There are some differences between sizzling stats and logs in how certain stats are obtained/derived. Personally I used logs when available.

Trash map, but there is something special about Hydro.

I got one of my nieces some barbies; she was like the nintendo 64 kid when she opened the mermaid barbie. My younger sister loves destroying things, so I got you a wooden block set so she can build and destroy to her heart's content.

I really don't envy the people that have to rank players like TLR and arekk on the same list. I might not agree with where everyone is on the list, but that is point is like trying to judge who innovated their class more or who choked on LAN.

cu@
I'll be driving down from Oregon, hit me up if you're along the way and need a ride.

What do your system resources look like during those low fps moments?

It's like an hour max!

"Hey, wanna go on a hike, maybe eat a chicken sandwich, cry at the top of the mountain with a stranger?"

I only tried it once and it worked so it's got a %100 success rate.

Believe it or not, working in food service gives you skills for dozens of other industries that are in demand, at least pre-covid, and transitioning to a different industry is very viable. Lastly, taking a job as a waiter at a different restaurant would be better. Different organizations pay differently; have different wage systems, and the particularly good organizations in the industry don't pay tips, they pay at or above prevailing wage. So yes, owners would definitely notice that they lost all of the talented staff to better paying jobs in the same industry or for other industries.
Lastly, just get the balls to email your state senators and demand that they fix the labor laws allowing this scenario to exist. We don't need everyone in society to magically stop tipping one day, we need everyone to agree to legislatively fix the industry.

They would notice because the majority of their staff would leave for better pay, either to different industry or a better organization.

As for unionizing, it isn't viable in food service for a multitude of reasons. Talking about unionizing in food service is just a fun way to get fired.

You're fucking over your server over regardless of what you do. The best option is to force owners into a more sustainable and ethical wage system.

So I recently left the food service industry. I've worked in institutional and I did a short stent in fine-dining during covid.

Institutions don't care or even want tips. I worked in a hospital, so I was considered a healthcare-adjacent worker. You wouldn't tip your nurse, please don't tip me.

I worked as a chef for Aramark as a chef. The students basically paid a subscription fee for dining. You wouldn't tip any other subscription service, please don't tip me.

Lastly, I did prep and pantry for fine-dining. This is where things get a bit iffy. Some restaurants pay their staff well, most don't. Some restaurants split the tips received among the staff; this is more common than being paid well, but don't count on it. So generally speaking, when you tip, you are paying into a very opaque system that largely serves the owners, sometimes front of house.

It isn't abolished because 2 powerful groups in the industry want it to stay exactly how it is, Owners and FoH. Those opposed are BoH and to a lesser extent the customer, that changes with the demographic.

In my opinion, don't tip. The organizations that highly encourage tipping will lose their good staff if enough people don't tip, and wages don't rise to replace them. It is sadly on the consumer to force owners to price their menus correctly, and pay their staff fairly. Generally speaking, this amounts to shopping locally, no large chains.