That was years ago, and in Mississippi dollars. I was practically a millionaire.

Fuck yes! Nothing like getting off work with $100 in your pocket, a dime bag in your backpack, and some fun records to spin back at your house. 'Twas a simpler time indeed...

Edit: Shoot, I never get the vids right.

Thanks BR. What am I doing wrong with my vid embeds?

Hi all,

Many years of restaurant and farm work; degree in food policy and aquaculture. Currently starting a wholesale ice cream manufacturing facility, hoping to one day grow into distribution of high-end frozen food. Just curious if there are any other food professionals around here: retail, wholesale, policy, etc?

My wife works with the policy side of food. I see / hear about studies she is part of. Can I be part of the club? It's a really interesting range of subjects, and I'm particularly interested in food labeling.

So much of the labeling is bullshit. Like a serving size of Doritos is five chips, or a serving of Coke is /2 a can. What's worse are the partners, like the American Heart Association and Kellogg. The Kellogg lobby machine gets the AHA to stamp it's "Heart Smart" cereal, a cereal with as much sugar as Sugar Smacks. Or like orange juice is marketed as healthy, when it has more sugar than some sodas.

Anyway, the labels can be very misleading, and there are changes on the way to simplify them. That's a start, hopefully it's a positive change.

use the "yt" code (last one on the bottom right) and only put in the letters/numbers after the "v=" in the link.

so:

CORRECT: "yt"FEC5fcrV"yt"

INCORRECT: "yt"v=FEC5fcrV"yt"

INCORRECT: "yt"www.youtube.com/v=FEC5fcrV"yt"

Before I joined the military I was a bartender and waiter and a popular seafood joint here at the beach. From May thru September I would walk out of every shift with at least 300 bucks in tips. Was a shock to my wallet when I first went into the military.

what's cooking, lv

FOH 4EVA

I've spent a lot of time waiting tables, tending bar and managing, but I've never felt a distinct kinship with my fellow FOH'ers. At best, a restaurant's FOH staff are a bunch of brown-nosing preppies who can't hold their liquor or a steady income, at worst they are some of the most selfish, entitled, inept disgraces to the word "hospitality" I've ever had the displeasure of knowing. Give me beers with the line cooks after a shift any day of the week.