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darkassaisin
Guest
what action forces a player to leave the game like boot cause i m making a trigger that boots people and i can't find the action for it
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DU_CyNiCaL_oNe
Guest
Code:
Events - Player Chat Message - Player x Types A Chat Message Containing -Kick [COLOR=blue] Player 2 Blue [/COLOR]
Conditions -
Actions - Player Defeat - Defeat Player 2 Blue With The Message You Were Kicked. Skip Scores, Skip (w/e this is).np
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DU_CyNiCaL_oNe
Guest
Mind; Pay more attention..
That means he can PICK the player he wants to have be able to kick tthe players, i qoute noone, "Pay attention"
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That means he can PICK the player he wants to have be able to kick tthe players, i qoute noone, "Pay attention"
-.-;
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darkassaisin
Guest
k thx
- No one is chatting at the moment.
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Varine:
Luckily I live in an age with electricity so it's way fucking faster, but when I was just a boy trying to find my place I had some hardcore chefs that made use do things like that by hand. It is WAY easier to get right by hand because you control it and can feel it, but it takes soooooo much longer. And on the scale a modern kitchen requires... I serve 400-500 guests on average per day right now, if I had 100 then we could do things way better -
Varine:
But we can't do that. In the winter yeah, but I HAVE to get people through here right now so I can afford the staff that we CAN do that. We have about 100 days of summer, and if that summer doesn't make us what it will, then I can't operate the other most of the year with my staff. The owner is talking about closing two days a week to cut down on labor, I told him he should cut down on vacations and it did not go great. I do think I won though, I have to keep my fucking core staff and they have to be gainfully employed
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Varine:
Sure some of them might take a second job, but I can't just cut my entire staff to unlivable hours, nor can I can cut them off all winter if I want them to come back.
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Varine:
And also, there is no fucking way I'm pulling these hours come september. I only do this right now because I have to, the second I don't have to be the one doing it I won't be
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Varine:
Though two of those people are likely not making it this year. One of them has been replaced, the other I am kind of trying to. He's being a giant bitch, today I had to get onto him because in the three hours before I left he had taken like thirty minutes for cigarette breaks
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Varine:
And he was also complaining to me the other day that he was out of weed so couldn't smoke any before work that day, and was confused about why I was annoyed he was telling me, his boss, that he is smoking weed everyday before work.+1
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Varine:
So now he's getting scrutinized and will not be top of the list. I know I don't have the smartest people but I do expect them to have some common fucking sense
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Varine:
I did do a rare thing for me and hire a girl last month without warning. Everyone was made at me because I started her at like 21, but she worked with me before and I was like don't care. She made 19 at her old job and I wanted her to come work with me, she is the best+1
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Varine:
I'm going to get her a raise at the end of the summer. She wants to go to school again, but I want her to still work with me so.... she kind of can just tell me what the price is. I can go to 25 if she keeps up. I need to get her onto line more, that's what she wants, but I need her where she is and it's not fair that she doesn't get the little bit of raise that comes with it. She can do it no problem, I've worked with her there.
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Varine:
It's just hard to move and train people unnecessarily right now. And also the line fucking sucks, it's not any more fun. This is turn and burn so I have the bankroll, and everyone suffers for it
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Varine:
we're starting online orders and stuff, but I also turn that off all the time because I barely keep up trying to be the best at Sysco shit
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Varine:
I think it's gonna be a good fall and winter though. We're going to have a good staff, they will get along, they will be able to manage the workload and the complications, they know how to really cook this year, like every person on line knows their steak temps. Some of them use thermometers a lot and they don't always use them right, but they do know how to do it. Failure, especially in this field, is the only way to get better. They'll get it
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Varine:
They won't get feel down while they do the thermometer, but we didn't have an instant read probe when I was learning. Like they did but god knows how off it is, you HAD to do it by feel. Even if the chef was fine with me bringing my own, it takes too long. Poke and know
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The Helper:
Do we want to use this instead of chatbox https://opensource.microsoft.com/blog/2026/07/16/microsoft-comic-chat-is-now-open-source/ -
The Helper:
fyi I am going out of town to lake somewhere in bfe texas for the weekend will be gone Friday morning to sunday afternoon for a paranormal thing and some rest peace
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jonas:
I recently had an experience with a waiter that really brought down @Varine's point about them being in sales. The first waiter just asked "anything else? deserts?" and when the table shook their head said "ok" and left. Then the other waiter came in and started going off describing the deserts and you could see the heads turning, and they finally got a bunch of deserts -
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