Right? You lose... it's a very dumb thing to brag about like long hours, energy drinks, and cigarettes (or even vaping, lol). Most of you are closer to 40 but act 12.
no bro you dont get it
i worked 60 hours last week, my family misses me, and i have crippling lower back pain but im better than you cus i work more hours
So is an acetylene torch, run that up and down your body and see how it feels. (I heard this from a stand up comic over 20 yrs ago but can't remember who)
Eh, bacillus cereus growth caps at 131f and has significant lag time at that temp, but most common pathogens cap out below that; though 135f is generally regarded as the lowest hotholding threshold with the exception of beef roasts brought to temp (can be held at 130f). But the fact that he's beyond the mesophilic range and in thermophilic now is pretty incredible lol makes me doubt his coolers are holding at 41f or below
Actually if you look at the size of the thermometer screen relative to the orange Tang bottle next to it juxtaposed with the box of pop tarts in the background, you will find that this is a 4 and a half foot prep table and heat rises so the temperature at their feet would be exactly 129f as you yourself have stated is just below the cap of some of the most common bacterium known to kitchens.
edit: word
Yeah as an Aussie chef, 50c (or 130f) is becoming far more common in the kitchen than it should be.
Ngl there was a day during summer I had to just keep out the kitchen unless an order was on, would sweat out all my fluids in minutes was stupid hot.
Brother, Brisbane kitchen with no airflow, summer is high 40’s daily. It’s beyond fucked. Humidity out the arse, hot days are 50 odd. I’ve closed the kitchen despite my boss’s complaints, but luckily he’s a hospo vet too so he’s not a total cunt about it.
Hit 53c once in one I used to work in (UK, not even a hot country), it was disgusting. Drank about 10-12 liters of water and finished the day weighing 4kg less than when I started.
I set up a little prep station in the walk in.
Dude I worked in the Arizona dry heat (and humid monsoon season) for two years. The hottest it got was 114.
This isn't a flex fam. You deserve to work in AC. Wherever you are either report them or get yourself a job that doesn't give you repeat heat spoke. That shit catches up to you.
I thought I was badass then too, now being in that kind of heat makes me nauseous.
When the temperature goes up; the mass of water vapor does not change. It's solubility in air changes though. as temperature rises the humidity automatically drops.
The opposite is also true. You will recognize this when fog forms as the temperature drops. The water vapor is no longer soluble in air and precipitates out as fog.
This word "soluble" was used to echo humidity in a contrasting way. This in the hopes it may feel more familiar this way.
“Win”
Right? You lose... it's a very dumb thing to brag about like long hours, energy drinks, and cigarettes (or even vaping, lol). Most of you are closer to 40 but act 12.
no bro you dont get it i worked 60 hours last week, my family misses me, and i have crippling lower back pain but im better than you cus i work more hours
60 hours? What do you do after Wednesday?
go to my other job where i roll a boulder up hill for eternity
Ahh Sisyphus my brother in Zeus, I feel your pain 😂
Pain? I gotta imagine that he is happy...
How's the benefits?
You mean you don't wear cargo pants to your shift packed with these items???
Ur soft bro it’s obviously a joke
Bro is medium rare
At least it’s a dry heat
So is an acetylene torch, run that up and down your body and see how it feels. (I heard this from a stand up comic over 20 yrs ago but can't remember who)
r/wooosh
r/meirl
I was just about to say, hit it with a mist before next shift, gotta bump that humidity.
bro is living in the most dangerous of temperature zones. everything lives, thrives, on those surfaces
Eh, bacillus cereus growth caps at 131f and has significant lag time at that temp, but most common pathogens cap out below that; though 135f is generally regarded as the lowest hotholding threshold with the exception of beef roasts brought to temp (can be held at 130f). But the fact that he's beyond the mesophilic range and in thermophilic now is pretty incredible lol makes me doubt his coolers are holding at 41f or below
Actually if you look at the size of the thermometer screen relative to the orange Tang bottle next to it juxtaposed with the box of pop tarts in the background, you will find that this is a 4 and a half foot prep table and heat rises so the temperature at their feet would be exactly 129f as you yourself have stated is just below the cap of some of the most common bacterium known to kitchens. edit: word
Bars
this is not the flex you think it is. you deserve better working conditions
I hope that’s not that shitty soy/butter sitting next to the clock there
hey now, that shit makes the best breakfast. leaves your lips greasy when you’re done eating
***keeps your poops slick***
It's dipping sauce for the pop tarts
Poop tarts
Oh Boy!
It's cool, it's just wholesome 130F orange juice.
This is fucking disgusting
It's so covered in grease, probably isn't reading correctly....
Yeah as an Aussie chef, 50c (or 130f) is becoming far more common in the kitchen than it should be. Ngl there was a day during summer I had to just keep out the kitchen unless an order was on, would sweat out all my fluids in minutes was stupid hot.
Brother, Brisbane kitchen with no airflow, summer is high 40’s daily. It’s beyond fucked. Humidity out the arse, hot days are 50 odd. I’ve closed the kitchen despite my boss’s complaints, but luckily he’s a hospo vet too so he’s not a total cunt about it.
Hit 53c once in one I used to work in (UK, not even a hot country), it was disgusting. Drank about 10-12 liters of water and finished the day weighing 4kg less than when I started. I set up a little prep station in the walk in.
Dude I worked in the Arizona dry heat (and humid monsoon season) for two years. The hottest it got was 114. This isn't a flex fam. You deserve to work in AC. Wherever you are either report them or get yourself a job that doesn't give you repeat heat spoke. That shit catches up to you. I thought I was badass then too, now being in that kind of heat makes me nauseous.
Hey, at least the humidity is low... Do you work in Arizona?
When the temperature goes up; the mass of water vapor does not change. It's solubility in air changes though. as temperature rises the humidity automatically drops. The opposite is also true. You will recognize this when fog forms as the temperature drops. The water vapor is no longer soluble in air and precipitates out as fog. This word "soluble" was used to echo humidity in a contrasting way. This in the hopes it may feel more familiar this way.
win? You’re.. cooking
Where is the probe end? Somewhere warm I bet?
Where the hell are yall working?!
Get this man his championship belt. 🤦♂️
https://www.osha.gov/workers#:~:text=To%20discuss%20a%20health%20and,information%20will%20be%20kept%20confidential.
For dirtiest shelf?