r/Maliciouscompliance "I Want It EXTRA EXTRA Spicy!"
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- čas přidán 25. 07. 2024
- Podcast: open.spotify.com/show/3hJo9o8...
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0:00 Intro
0:08 Demerit slips
4:35 Very spicy food
8:58 Big miscommunication
11:35 Work dress code
13:27 The night crew
"Sneaky Snitch" Kevin MacLeod (incompetech.com) License: CC By Attribution 3.0 - Komedie
4th OP is the GOAT. Not only is he doing malicious compliance, he's helping protect his coworkers from perverts. King.
Perverts for what ? staring at a woman ? are u F-ing kidding me child ?! grow up.
All he had to say is by going to the morning meeting, it's costing the company extra money in overtime! Save some $ by having a night meeting for all the night time workers.
If you ever seen daithi de nogla, he has long hair to a near feminine degree, he did a head turn and without knowing, you'd thinks he was a woman with long black curly hair, only for him to turn around with his middle aged beard, he was near 7" so it was a funny sight to be had when men snuck up behind him
My mom, a packaging engineer, used to work for a pharmaceutical company. The number one rule for EVERYONE in her office was “make sure you have all documentation and processes available so that, if you get hit by a truck the next day, people would be able to seamlessly pick up where you left off. This sort of industry, with all the regulations, needs to always have this sort of very stringent documentation.
Honestly kudos to the guy for actually eating the steak
Yeah but unfortunately he had to say "could have been hotter"
@@spiderace7994 He probably knew he fucked up, but wanted to save face
That worker is psychotic
I don't know why some fools think it's going to impress anyone at all if they can eat ultra spicy food.
@@TheVampireAzriel i don't know if sweating like a monsoon and barely able to speak is really saving face
The spicy food story kind of reminds me of my brother, except that my brother is some kind of anomaly where he has literally never found anything to be too spicy for him, also he isn't an ass about it. He has eaten a lot of different cultures' foods and asked for the most spicy things they have. They usually say things like, "are you sure? This stuff is extremely spicy" and he always ends up loving it and telling them that their food is amazing.
My friend was like that. Turned out he had diabetes, and when he started dealing with that, his tolerance vanished.
My friend was similar. Would always ask for max spice and take it like it's nothing. I like spicy, but that man tanks a lot of stuff that would burn my tongue to tears.
honestly, that spicy story wasn't even malicious.
Like, the dude entirely did that to himself, and he got EXACTLY what he asked for.
I mean that’s the definition of MC doing exactly what your ask but not in the way you expect. And usually extra heat is done by adding a bit more sauce or peppers. The op of that story went out of his way to make a dish that for most people would be impossible to eat
@@narutofror I want to know what he expected though.
With most of the other stories, there's something extra that OP does that the person didn't expect.
But, I really want to know what the person in this story thought was going to happen.
@@Nerobyrne Probably that the chef would just add a couple extra chili's so he can play tough guy infront his date, not 3 different peppers, with seeds and membranes, dosed in chili and cayenne pepper powder.
@@kaylawoodbury2308 ah, maybe he thought that OP would do some "bro-code" stuff and act like it was really spicy.
Too bad he was rude ^^
@@kaylawoodbury2308 reading that reminded me of a spicy MC were a drunkward demanded a pizza as hot as possible while being super rude, so the chefs put so much pepper sauce that the tomato sauce begged for mercy and then the bottoms of the near-empty bottles for good measure. The drunkward went back sober and became a regular lol
I genuinely do love super spicy food. When I ask a restaurant to make their spicy dish spicier it just comes out really salty.
When I ask for them to make it spicier, it doesn't come out salty. It usually comes out smelling like it's spicy. Like I'd be smelling the food and would think "Yes! I'm bout to burn my ass off" but then I taste it and it tastes delicious but it's not spicy. There are times I eat the chilli powders in front of my friends to prove to them that I'm being genuinely honest but there are other times when it's made honest to heaven spicy and those times are rare and very treasured cos I get caught off guard and love it
Main reason I stopped eating at restaurants is they usually don't have the ability to make something spicier without completely destroying it. A lot of the times their peppers are pickled and from jars, so adding heat also adds a lot of extra salt and tartness. And if the restaurant does have hot sauce on the table, odds are it's going to be something borderline heatless like tabasco or cholula. As opposed to a chili or curry or something that is made from scratch, and I can choose to mince up some fresh reapers from the garden to make it as hot as I want.
There was an Indian restaurant that I LOVED! I went so often the knew my voice on the phone, also got a kitchen tour one time!!!
I like my food spicy, I find the medium was not at all spicy.
I asked them to make it spicy, but not 'Imma show this person whay spicy realt means'
They laughed real hard at that lol.
My food.was always great, man o miss that place.
Chef's need to dissociate spicy and salty. An example:
I like blackening seasoning on certain fish. This seasoning is not oppressive, but like all mixes it has at least some salt. It is composed of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt and freshly ground black pepper with the common blends. If I wanted more spicy bite, which thing should be increased in that list? What should I add if I have a lack of cayenne?
Hint: It ain't salt! And it definitely isn't in amounts that will destroy the overall flavor of the dish.
@@adamb89 If I still worked at a Restaurant, I would go to the Grocery Store and buy the fresh Jalapenos just for you! Or if the the Habanera ones!
I worked in a bar in college and we had a customer like the guy in the Mexican restaurant.
He was drunk as well and complained that his Buffalo wings weren’t hot enough so the cook added some hot sauce to them and he came back again and yelled at the cook, who apologized and said he’d make him a fresh batch.
I saw him put every hot spice and pepper we had in the kitchen on those wings. And in ridiculous amounts! We both expected him come back pissed and in serious pain.
He did come back 10 minutes later and shouted loud enough for the whole bar to hear, “now those are some hot wings!” Left a big tip too. I guess he wasn’t kidding. 🤷♂️
Ive told my story before..
Indian restaurant.. i asked for them to make it as spicy as they could.. the lady looked at me, warned me, but went with it..
when she brought it i saw her smile thinking it was going to be my downfall.. she would have been right if i ate it there..
i tried it and it made me cry and sweat so i called her over.. "thank you cuz i have the blandest indian food in my fridge and mixing this in it will allow me to eat both" .. she laughed
Must have been the typical restaurant food, I assume? Those are always oily & spicy. That's not what majority of us eat for daily meals.
Our daily meals go low on the spice (aromatics & seasonings are added of course). And are less oily & easy-to-digest.
I love when people ask for spicy stuff in these stories, pretty funny
Me: _laughs in congenital analgæsia_
Somebody asked for me?
@@spicydiarrhea5662 are you the Taco Bell host?
A friend of mine did this at a Vietnamese restaurant in the UK. Basically, he asked the cook to make it extra strong. The plate was steaming so much you could smell the chilli heat from across the room. He tried it nearly coughing up a lung and after I asked if I should send it back he said. "No it's perfect"
Told me to pass him a spoon and without another word ate the whole thing. Hella ballsy! 🤣😂
Never tell a Mexican you want it spicy. It's going to be S P I C Y.
Source: I'm a Mexican hahahaha
Story 1: the reason Bobby is the man is due to the fact you have to be trained to the specific machine and know how to fix anything in the moment. Plus those machines can cost a lot and take up a lot of space as well. They may have sick cover but possibly they don’t know the machine half as well as Bobby
Yea I agree, I worked as a machinist and those machines cost around 50k to 300k. And sometimes even more.
But that's still bad. It means that the day a truck runs Bobby over and sends him to hospital for weeks the company is in deep trouble ...
Story One: You know those guys who are really good at their job to the point of being efficient? They're often the ones who can utterly ruin things for everyone else by simply stopping what they're doing! Don't mess with them! XD
I enjoy being one of those people
Those guys are the living embodiment of the meme 'I'm about to ruin this man's whole career'
@@ratulsaha9487 So do I. There are three of us who are our company's Bobbies in our respective departments; my supervisor regularly simply asks me, "Please don't quit."
Considering that I get away with murder (I really don't take advantage of it...much), I have no intention of doing so.
@@BronzeDragon133 I hope for your sake you "murder" their wallet though, you don't want them to just pay lip service to how valuable you are to their operation :D
@@Soken50 I do.
Story 4: Miserable managers bring miserable environments. Best part is the trolling, that's for sure.
Funny how Karen complaining about OP wearing non-violation yoga pants makes me wonder if Karen just didn't like seeing yoga pants but couldn't ban it outright
OP from story 4 is a beta cuck, calling men creepy for what ?! starring at women in yoga pants ?! wtf is up with that ?! if it was up to people like him the human race would go extinct.
Damn feel bad for bobby, put in the work and still got the new foreman on his back
Yep, that power-tripping AH of a foreman deserved to get fired.
They should definitely train another Bobby though. Give the man a break once in a while.
@@TheVampireAzriel That and like what Rslash said. What if Bobby gets sick? Or winds up in accident? He was late because of the snow storm and believe me snow and rain are impossible to navigate at times.
@@TheVampireAzriel funnily enough, someone commented the same thing in the Reddit post.
CNC machines can work without supervision, he could do something else while the machine runs foreman is right for calling him out for that, however being a dunce about being late is not cool.
This is the 3rd time I hear Bobby's story, and it doesn't get old. So satisfying.
I love to see bosses begging their employees for forgiveness after wronging them.
Yeah. Just heard it on another channel last night. Same with the spicy meal
Story 2: OP made him eat his own words in a more literal sense than usual. He really underestimated those peppers.
Don't brag about something because you'll eventually have to swallow your pride in pain
I had to look up Bird's eye chilies, they're about 2/3rds as spicy as a habenero. More medium than extra extra hot by modern pepperhead standards. That's before factoring in things like chili powder and cayenne accenting it, or the effects of activating the spice with heat of course. Someone who actually likes super spicy and isn't just trying to show off might enjoy this steak.
This guy is lucky Carolina Reapers weren’t invented at the time, and it’s a real shame in this case. That would’ve been a fun and satisfying call to 000. (Australia’s emergency number.)
@@kevinbrown4358 scoville units aren't linear. 200,000 isn't twice as hot as 100,000. As well as that it depends on the type of heat. Mustard and horseradish are nasal heats so they're more palatable. Chinese chilli oils cling to your mouth so they're hotter and last longer. Da bomb uses extracts which drastically increase how hot it feels, so even though it's 150,000 ish scovilles it tastes hotter than sauces that are like a million scovilles. Just ignore the scale or use it as a rough guide.
Also even back then, red savina was the hottest pepper back then and it's considered medium by todays standards. He's clearly not experienced enough so what was this guy thinking...?
And just an fyi, most girls aren't impressed by bragging jerks.
@Confident Lime My guess? In this jerk's tiny pea-brain, him being able to handle any spicy dish meant that he was tough.
A true spice lover would never brag about what he/she can handle and just shows it.
As someone who likes to eat super spicy stuff, I learned one important thing: Always treat everything spicy with respect, especially when you eat it for the first time. You never know what's gonna happen after that first bite 8)
Story 2. The customer was a chad by finishing that meal. I can respect that.
Second story was a treat. I love spicy food, but I can't really handle much more than a jalapeno. Hearing people brag about how much heat they can handle makes me laugh.
Sometimes, these "victims" in the MC stories actually like it that hot.
Jalapeños is the top of my spicy endurance as well. I have been known to eat 4 Jalapeño poppers in a row, but that is my limit. After that it's not fun anymore. I can also manage 2 wasabi bombs usually.
@@thepretzel2 It really does seem like a made up story, or the OP deluded himself into think the guy made a mistake, compared to the rest of spicy dishes and peppers Jalepenos is the bottom of that totem pole, also even with reapers, you don't insantly taste the spicy after one or two chews it's always gradual to delicous suffering.
Given how they are also a chef it's unlikely he saw that girl at or interacted with the customers at all.
@@lShadow426l I believe this story happened some years ago when Jalapenos were about the ultimate hot outside some areas of the world. I remember when Habaneros came along and they were the hottest. So what was considered hot then isnt so hot now. Also OP mentioned adding Cayenne powder, now days that would be a starting point.
As for seeing the girl remember OP said he would make several trips through the dining room during a shift so seeing her again is plausible.
"Could've been incompetence, could've been greed."
Or, y'know, both.
They're classic partners in crime.
Customer: "I want the steak extra hot!!"
OP: **Makes the steak extra hot**
Customer: **Smugly takes a bite, and realizes his mistake**
Also Customer: "I may have made a huge mistake."
"I immediately regret my decision!"
Customer, with tears in his eyes: "I made no mistake."
"Errors have been made"
"I have paid a foolish price."
Customer simply must have their food *HOT*
I love the second story. I love spicy food, but I don't usually get hotter then jalapeños and cayenne. I would have paid to see that guys' face. If he was as difficult to be around as he seems, he definitely deserved to endure that steak.
"No one thinks of the night crew"
This resinates with me so much
In my dream world government and essential services ie Dr's, lawyers...would work in a 24 hour location.
Nightshift makes it hell to deal with those meetings.
@@lifewuzonceezr Doctors do work in a 24/7 location. Hospitals are always open, and certain doctors are always on call.
@@botdfbvb have you worked a nightshift?!! The ER is NOT for just needing to see a Dr!! It's only for EMERGENCY! And yes I might be able to see my Dr but most clinics are 9-5
sadly having been night crew for 10 years, yeah it resonates with me. 5 people for overnight crew when day crew runs with 30. and still getting told you are not good enough.
I worked 10pm-6am for about 15 yrs. With Tuesday and Wednesday as my days off. It was great! I scheduled appointments on my days off as early in the morning as I could. If I couldn’t get an appointment before 9am, I would schedule for the last appointment in the afternoon. I never adjusted my sleep schedule on my days off. I did all my shopping at Walmart around 2am. It was WONDERFULLY empty! Then the beer virus came and Walmart started closing at 8pm so they could properly sanitize the store. Now they close at 10pm. I guess all good things come to an end….
Story 3: depending on the size of the company, it could also be a procedures problem: where someone has an excel spreadsheet with all the scheduled installs and each time they call, they just bump op as far as they can on it and don't bother communicating on the reason why.
Life lesson: never challenge a cook when it comes to spicy food.
I like the saying “ Paying a dollar to save a penny”
I love his malicious compliance stories. Always worth listening to.
I used to be an executive chef, and nothing was more satisfying than the look in a line cook's eyes when a guest demanded their food be "EXTRA" spicy. Pure malevolence.
I also LOVE spicy food! I have had food so super-spicy that it took me three days to finish, but it was so good that I didn't mind at all. (Not all left-overs are good to eat for three days, that restaurant served some of the best food I EVER had!) I grew up eating chili peppers, jalapeno peppers, and other peppers my parents would buy and have in the fridge. I have been asked lots of questions about my digestion processes in relation to spicy foods, but spices never caused issues past my mouth. I am sure there is something out there I haven't tried yet that could, or someone will develop one. I don't have a cast-iron gut, but it's not spicy food that doubles me over in pain, it's beans.
I totally agree with RSlash about his comments on the first story with Bobby. It was the same with my dad’s old job. He was an engineer at a company that made designer motorcycle engines and he was responsible for assembling a vital piece of the product. And he was the only person who knew how to do it.?When my dad was preparing to quit the job and work elsewhere, everyone took him for granted and didn’t bother to train a replacement. So when he left, the company was scrambling to find a replacement. And the fact that the rest of his team retired do to age or the pandemic didn’t help either.
My dad now works as a supervisor at a supermarket.
You might think that having two Bobby is good but if they have 2 Bobby they going to need 2 machine and those machine can cost 60k to 300k, maybe even more. And also the space they need to hold that machine too.
And most of the time when a company has a employee like that, the employee sign a 3 to 6 months quitting contract.
That last one, with the line "no one thinks about the night crew" dude isn't lieing one bit. I was on nights for over a year I nor anyone else was able to get even the most basic things we needed. Now I'm on days, and have taken my Petty revenge on lazy supervisors, when my old crew needs something they let me know. I talk to their supervisor first, as a show of good faith, I give it a day or so if nothing happens then I make sure the much higher ups find out about it in the appropriate nose is put to the grindstone.
Story 1: They probably have 1 expensive machine that is occupied those hours Bobby works, so they would either need a night shift or an expensive machine, which they may not have space for
Also would they even need the output of another machine? Then they would need a night shift of assemblers and that assumes they have the customer base for the increased output. My thought would be train a promising existing employee on the CNC production as a back up to Bobby if and when needed.
@@glennrishton5679 depends on what technical knowledge it's needed for operating the machine, some are just that complicated.
@@martinicc67 Thanks I have no knowledge of CNC machines so it can be far more than just teaching how to operate.
@@glennrishton5679 I don't either. I just go off by common sense as to why a factory would be bottlenecked like that
The 1st story reminds me of a job I had . They manufactured parts for certain style of cars. My area wasn't the hardest to learn but it was the most important bcuz it was responsible for almost every other area (besides sheet metal) having work. 1 part they started making while I was there & I designed the procedure for cutting them. They were aluminum & very delicate. I wrote down the instructions & the owner lost them. I tried to show my supervisor how to do it & he wasn't interested. I tried to show his supervisor & he wasn't interested. At 1 point I got sick &was out for the whole week. Cost the company money it discounts they had to offer. THEY STILL WOULDN'T LEARN HOW TO MAKE THEM. About a year later, my supervisor tried to throw my under the bus for following his instructions so I quit. I heard it took about a month & thousands in destroyed material to figure out how i did it.
I love those “make it EXTRA spicy” stores.
First Story: Bobby is a legend. All this Foreman had to do was just leave Bobby alone; instead of doing that they chose to give Bobby a demerit slip and in turn, cost the company thousands on parts.
Second Story: The guy tried to impress his date and it backfired hard. Not only did he not get a second date, he had to endure the pain of that spicy food during the first date
Third Story: Seems like they were very impatient to install what was needed to be installed. I find it funny that the weekly calls stopped after they wasted their time going to the site and having to go back
Fourth Story: OP is the ultimate bro here 😂. Not only was he taking advantage of the loopholes, OP was trolling the annoying manager and any perverted customers
Fifth Story: Well hey, OP managed to convience everyone in the night crew by following the contract to the letter
Who are these summaries for exactly? We literally just watched the video and heard the story.
@@seekeroftruth6728what are u talking about?
@@xKCAZxLEADER It's just weird to see somebody giving a summary as if we didn't just watch the video. No opinion. Nothing being added to the conversation. Just summary.
@@xKCAZxLEADER your summaries.
The way you said "why not just hire a second Bobby?" sounded so funny and cute
You either have to hate yourself or just enjoy pain to tell a chef "I've eaten the hottest stuff in the world, and nothing was too hot for me! Make my food HOT!".... that is like a challenge to the chefs that they love to get so they can just watch you suffer.
I worked at a Mexican restaurant in Pittsburgh years ago. Once I had a man very similar to the one from the second story sitting at one of my tables. I went back to the kitchen and told the chef what this man had requested. I watched as the chef reached under his station and pulled out a small bottle with a dropper. The bottle had a label on it that read “ONE F-ING DROP”. He proceeded to put about 5 drops into this man’s salsa….
Fun times with the 2nd story. Have a friend who loves growing jalapenos and ghost peppers. Once in a while the jalapenos if they're not watered for a few days they become as hot as a ghost. Definitely makes people think twice about trying them and accusing my friend of giving them a ghost pepper.
Young man: “My steak needs to be hotter”
Me: “Hasta a la muerte!😈”
If I had to guess the reason they don't have another backup employee for story 1, it would be union rules regarding cnc machine training or something. One of the managers probably knows how, but can't unless there's an emergency.
I grow Carolina Reapers as well as a whole host of other hot peppers. A few years ago when I was working as a Greenskeeper at a golf course I had bought some pizza and put it in the frigerator for me to eat for lunch and someone ate it. I want would only get taken when I made homemade pizza. This was going on for a few months so one day I took the Carolina Reaper hot sauce that I had made and use it in the pasta sauce for the pizza. The Carnage that fell on him that day was epic. He threw up like three times before he got sent home and I heard that he ended up with diarrhea the next day as well. It was awesome!
The spicy food story was hilarious. I used to live in Australia and went to high school and university there and practically all of the Aussies I met could not handle anything remotely spicy (even "too much" black pepper was pushing it - kind of tolerance), so to hear an Aussie man bragging about his love for spicy food had me skeptical immediately. I'm sure there are Australians out there, who can handle spicy food, the few I knew lived overseas for a while - more exposure, I guess?
Ive been dragged through an absolute medical dumpster fire since September its been very hard on me and my family i dont have much anymore but your videos always brighten my day ❤ ive been a fan for a while and just want you to know you make the best content
Psst, if you haven't already, check out The Click as well on here, his videos always brighten my day, and it's a lot more silly and fun than some of the heavy topics rSlash covers.
I’ve been there! I hope things get better for you soon.
Story 3: I've had similar happen to me.
About two years before the end of my military contract in SoCal, I was given an on-base apartment. The base had a deal with a local cable/internet provider whose company name sounds like a male body part, and their installers were allowed on base. So, I called them, set up an account, and scheduled an install.
The day of the install came. I'm waiting on my balcony, which has a clear view of the base gate. I get a call from the installer, telling me that he can't complete the work because the base is "locked down". Meanwhile, I'm watching cars and pedestrians be allowed onto base; this guy lied to me to get out of work. I call the company and file a complaint about what happened, and I get told that the scheduling department will call me to set up a new install.
A week and a half goes by with no word from the company. I'm on duty, meaning I cannot leave the ship, and I get a call.
Worker1: "Hey, I'm an installer with ISP. I'm at your apartment building. What unit are you in?"
Me: "I didn't schedule an install today. I'm on duty and can't leave the ship."
Worker1: "Oh. Ok, I'll have scheduling call you."
Once again, a week passes without hearing anything from the scheduling department. I am now out of town doing a week long ammo onload for the ship. I am a 2 hour drive North of my apartment, and I don't drive. Once again, I get a call.
Worker2: "I'm here to install your internet, can you buzz me up?"
Me: "I didn't schedule an install today. I never got a call to do so. I'm out of town, and this is now the second time you've tried to invite yourselves over without my permission."
Worker2: "Oh. Sorry. I'll have scheduling call you." *Click*
I didn't wait for scheduling to call me again. I called the accounts guy again, filed a very frustrated complaint, and scheduled with his manager an install date (this one was successful).
I once tried to cook with a ghost pepper and the fumes coming off of it was so strong everyone ran out of the house. it was like pepper spray, everyone wanted to kill me that day.
As a machinist that first story gave me some joy
Now this IS the rSlash content I fell in love with!! Keep this up and don't do AITA!
I've missed Tales from Tech Support and IDWHL and a few others that would pop up occasionally.
@@glennrishton5679 tales from tech support are some of my favorite!
@@destinedtogame Mne too despite the fact I usually have no idea what all the tech stuff is about but the human interaction make it good.
My friend and I did something similar, but in a nicer way. We used to order vindaloo from this one place that delivered late (we would finish work at 11pm so after midnight delivery) and they staff there knew us. One time my friend asked for it to be made extra hot, they did, it was great. Next time he called, they asked him if we liked it, he said it was ok, so they made it even spicier. It was a painful experience 🤣
Oh wow... that first story is a train wreck. I work with machinists every day. You need to consider machine errors, offset errors, setup time for new jobs (new code) etc... This company was REALLY playing with fire! If you need 3/day, and the time it takes is more than 1 full shift, you need to have 2 machines at least (assuming one operator can manage 2) or a second shift. Having extra parts is not nearly as bad as not having enough. You can keep it in inventory for when the employee gets sick or quits, but you really cannot go about BARELY making it unless you want to risk the whole business (particularly in this story's case!)
The last line of story two... it's good thing Reapers weren't around yet, OP might've killed the guy! Lmao
Had to look up birds eye chilies to see how hot they were (before I sounded like an idiot), but honestly that steak sounds kinda good? Never had a spicy steak before lol
3rd Story: I'm a project manager for an alarm company. My primary focus is fire alarms & life safety. I've had this same situation happen many times over my 31 years in this industry. What the company should have done and if they had competent PM's is to get a date from OP for when they were moving into the new location, when all services (internet & phones) would be installed and schedule the install around that. His alarm company should have scheduled a date to come in and get the cable pulled, devices installed, system programmed and tested during the last phase of the build out. Then when they had phone and internet the company could have back set that up and do any training. I'm assuming that the alarm company is the one that uses a blue octagon sign and if that is the case then I can totally understand. That company is notorious for using subcontractors that don't actually work for them, the subs get paid based on how many new installs they do in a week or month.
It used to be:
Do not screw with your IT guy.
Now it is: Do not screw with Bobby.
The second story reminds me of that one story Dabney read where someone kept saying they wanted spicyer pizza and then the op ended up making it with like excessive peppers and the juice from the pepper thing and made it extra done and apparently the people who ordered it absolutely loved it. This story pops into my head often
Good morning everyone - have a great Sunday! ❤
You too bro 😊
You too.
Have a great morning aswell! 😊
You too
Uh lady it’s afternoon
Morning Rslash and Fanslash hope your having a great day so far. Also I love when he reads stories about spicy food goes wrong.
I used to love really spicy food. I'm getting old so I can't handle as much as I could when I was younger, and I always prefer flavor over heat -- extreme hot sauces suck because if you ignore the heat they usually taste awful.
I've asked for very spicy food before. I'm always polite about it. I have yet to get something I've regretted eating. Even when it included 11 scorpion peppers. My body rejected it after the meal was over... but I would absolutely eat that dish again (but maybe with only five or six peppers). That chef knew how to make it DELICIOUS. Sadly, the restaurant closed after I moved away; when I came back to town for a visit, they weren't there anymore. :(
If the first story had happened to me, even if it ended up being too hot for me to handle, I would have given my compliments to the chef, said thank you, and tipped well. Not to be pompous, but because they did their best to accommodate my request. That deserves respect!
I love the second story. Stories like this makes me smile and laugh.
First story, just give bobby a second CNC. He can make 4 parts in his 8h shift. Bobby doesn't have to do OT, they could also find a second bobby and work in shifts. Having a bottleneck like that is just had management. What will they do if bobby falls ill or is the victim of an accident? Close the plant?
Like in story 2, I remember when I went with friend on a pizza. I liked a little spicer food, my friend liked more spicy food than I. When I ordered pizza with jalapeno, i thought it will be a green jalapeno from shop which that time, were not that spicy for me. But instead I was given a red jalapeno home grow :) By Odin's beard, it was so hot for me, but somehow I've menage to eat it whole :D My friend who liked much spicy food, was in heaven while eating it :)
Oh I have a story of malicious compliance (sort of) involving spicy food (as told to me by my mom). So, my grandfather(her dad) would sometimes make batches of chili to bring in to work. Now his chili, if you follow the recipe is fairly spicy enough. Well, as the story goes, one time some guys at his work (I *think* they might have been Jamaican? all i remember is they were not white and from somewhere where they eat a lot of spicy food) made a comment about it not being that spicy and that white man can't make spicy food.
Challenge accepted apparently. So the next time he made a batch to bring in he doubled up(at the very least, might have been more) on all the spicy stuff in it. Apparently they really liked it.
3rd story: Could just be another malicious compliance 🤣🤣🤣 Someone must've been chewed out if a single appointment set for later wasn't fulfilled or sth.
I struggle with eating spicy food but absolutely love Korean food. In America, we tend to water down the spiciness so I'm able to handle it but when I was studying abroad almost every dish that was "mild" made me cry
My favorite spicy story from my own life: Once my friends and I went to an Udon place (a Japanese noodle dish). Their food came with about 7 levels of spiciness (level 0 had no spice, level 6 was for thrill-seekers). I usually got a 2 or 3 since I have some tolerance, but not a lot. One day, this friend of mine, trying to be macho ordered level 6. I still remember his face turning red as he sweated and cried through the meal. Eventually, halfway through, he admitted defeat. Our other friend, who is a five-foot-nothing Korean girl, took the bowl from him and proceeded to eat it like it was chicken noodle. Mr. Macho's ego was dealt a heavy blow that day.
Honestly, that steak sounds pretty good to me and I would like to try it. What some people do not seem to realize, especially these kinds of people who like to show off their spice tolerance (because that is something to be proud of apparently), is that it is possible to ask for things to be made extra super spicy with out being a jackass about it.
That third story reminded me of Hanlon’s Razor:
Never attribute to malice that which is adequately explained by stupidity; but don’t rule out malice.
Or in other words, don’t automatically assume that they are jerks; they could just be stupid. But they might be jerks.
I don't like extra spicy myself, but I remember when I ordered a mild curry. Rogan Josh, I think. It came out much spicier than usual for some reason. Depends on the place. As a note, although I am pretty neutral on spicy food, I love Indian-style food but have not found a Mexican restaurant I like. Maybe we just don't have good Mexican restaurants in New Zealand.
Story One: If I wore OP I would have not only asked for that foreman to be fired but I would have asked for a RAISE!
Story Two: It's too bad that OP didn't mix the Apolo Pepper and the Pepper-X together along with all of the other ingredients that were mentioned here? That would have been a hot one. Just put Mad Dog 357 Plutonim No 9 sauce. Clocking in at a whopping 9 Million Scovilles. I highly doubt he would have been able to eaten that meal at all and keep it down.
6:00. “Keep in mind this was Australia in the 80’s. “
If I’m not mistaken most of the super hot stuff you are suggesting was only made in the last few years. This story is somewhere around 30-40 years old.
However if they did have those. I’m sure the chief would have added them in.
The second story sounds like my brother. He eats hot foods and brags about it not bothering him while sweating and and blowing his nose every minute.
Story 1: Why not hire a second Bobby? Now I'm imagining the company doing a hire, only for people named Bobby XD
Story 2: God damn, bird's-eye chilies? OP is a sadist.
I love that for Bobby, being literally irreplaceable as an employee is so nice
They should have changed Bobby's hours based on his work output if they knew that his output was so crucial to their bottom line. Also Bobby could have gone to HR and said that his lateness was due to a form of act of God and got in the right up thrown out.
i definitely feel that last story, i used to work night fill at a supermarket, shifts were 6pm to 10pm. Just before Christmas, management would host a barbeque for the staff, it was just like sausages and meat and stuff, which they would cook a few times during the day and you could go eat on your break. But by the time we on the night fill arrived it was either all gone or just stale and cold, one year i came in at 6pm and there was 1 cold sausage left, thats it. I was not very impressed by how they treated our department, especially because of how important we were, like back then there was 3 maybe 4 people on day fill, and 20 to 25 people on night fill, it literally kept the store going.
Night jobs usually get the short end of the stick sadly, though i will say that the night fill managers we had were some of the best management staff ive experienced in my life, these other store level decisions were usually made by either the store manager (who was an incompetent fool as well) or the day fill manager, which for whatever reason had way more authority than the night fill even though they did next to nothing.
That last story "No one ever thinks about night crew" is no joke. Everyone assumes everyone else is up during the day, but 4pm is when night shift is sleeping. It'd be like day shift having to be at work for a meeting for 4am because that's when it's scheduled. They'd lose their minds because it's in the middle of the night when they need to sleep but that's exactly what it's like for night shift at 4pm.
With the alarm company, my guess is that it's case of "let not the left hand know what the right hand is doing" i.e. lack of communication between different teams and/or departments.
This is my coffee on school mornings. They bring me so much joy! I want to thank you.
Story 1 : It's mad how many industries have production steps where Bobby is single-handedly holding the company afloat and if Bobby disappears the whole production screeches to a halt.
Have a second Bobby on staff, or at least have Bobby write enough training documentation so that Jimmy can take over in a reasonable time if something happens to Bobby but first, do not upset or attempt to get rid of Bobby under any circumstance until and unless you can replace Bobby.
It shouldn't be that difficult to figure out!
Mexican here, let me share a fun fact: many people here eat spicy/hot food. But it's not that they can tolerate very hot food (which they do) but also that they actually *LIKE* feeling pain and sweating from the hotness. So if it didn't actually hurt them they'd say things like "it's not hot enough" and when it gets to that point they'll say something like "this is good".
I know that this case is not cultural difference because in the end the dude was still like "could've been hotter" but just putting it out there so you don't think all Mexicans are pretentious like that
8:26 no wonder he suffered from the spiciness, as drinking water only makes whatever you are eating even hotter in taste. If you ate something too spicy you should drink milk, eat icecraem etc. It happens because capsaicin doesn't dissolve (not sure if thats the right word in english) in water which causes it to just transport further which in turn makes it more painful. It does however dissolve in fats such as those present in milk.
I love hot food, in fact I am having with me a baked potato with spicy souce, jalapeños and green onions, and when I get home I will be adding my favorit hot sauce bc I accidentally order it with too much cheese (cheese reduce the burn)
Cayenne and jalapeno is barely warm. I take a handful of habanero peppers and some ground Ghost pepper... makes a man sweat in the coldest of weather!
Hot damn never been this early, but I’ll have to watch later when I’m more awake, I must hear the maliciousness with awareness.
Anyone else think that the original steak (not the Uber death spice one, the one it should’ve been), sounded pretty nice?
Just listened to this after getting off my night shift at 5am and super feel that last statement. Having to constantly readjust your sleep schedule is a huge hassle.
3rd story: It could have also been the software that the security company used for Work Orders. I know my company uses software that has comments on it, but it also will give out a report every week saying these Work Orders aren't complete and it looks bad as far as the numbers go. So their is a very good chance that every week they had the report and some tech got a call to go take care of it.
I tuned out at the first story and caught up with Bobby making three pieces a day. I immediately thought this was a story about Bob Ross.
Story 1 "Why don't they Hire another Bobby".... It's not that Simple. REALLY Good, Experienced machinists are scarce, and getting Scarcer because everybody wants a College Degree, and looks down on Blue-collar jobs. It's not anything that's new either, 15 or more years ago a Company I'm familiar with in Tx was DESPERATE for Machinists, he had a Govt Contract, with the opportunity to Double it if they could ramp up Production. They were paying Recruitment Bonuses to any employee who referred someone, Sign-on Bonuses, Full coverage of Moving Expenses, and Assistance with rent until their Home could be sold, or they found a permanent place in Tx. it STILL took them almost 9 months to get enough new people, they also hired some new Machinists just out of school and trained them as well.
Love the man who helped the ladies be stared at by pervs! LOVE IT!?😂
This just made my day- Im an aspiring CNC machinist and omg people dont understand how hard working it is- while yes it seems like we dont do much while it running, Making the code is hard as is, plus we HAVE to make sure nothing goes wrong or else oops there goes 15 grand
Story 1: specialist like Bobby cost a LOT of money, and it's hard to find another person with his skills, but if Bobby gets hit by a bus, production comes to a screeching halt.
My husband works from 6:45am (he must clock in by then) to 7pm. On a normal night, he's got just enough time to eat dinner, get his lunch ready, and take a shower.
They have meetings every month to tell the employees how well the company is doing, like they care, on their first day back. He doesn't get home until 8:30pm and has to work 4 more days in a row. I swear some things should be illegal.
Yeah, working 3rd shift at Home Depot, really has shown me that third shift are the unsung workers of stores. The sheer amount of product you put away is surprising. My managers have been trying to get more interaction with day side, but it does feel like we’re sometimes the cleanup crew that cleans up the daily garbage from dayside :/
With the story about Bobby, there's an old saying that applies very accurately here: he was hoisted by his own petard
The plant manager seems to have forgotten his place
spicy steak: the first year my father grew habanero peppers in his garden, the Buddy of my downstairs neighbor bragged about how much he liked hot peppers. it was a boone year for the garden, and everything did really well... we harvested parsnips and carrots a foot-and-a-half long, 2 bushel baskets of tomatoes every two weeks, and several bushel baskets of habanero peppers, all from only two gardens each the size of our house. one morning the day after our first habanero harvest this guy was visiting my downstairs neighbor, remembering how much he said he likes hot peppers I went down to ask him if he wanted to try one. of course he was estatic so I brought him one. my father warned me to tell him to try a small bite first before committing, and that's what I did. this guy though nibbles a bit off, chews for a second, and instead of waiting to see what happens decides it's fine, and pops the whole thing in, as I'm warning him to wait a little bit longer (I had watched my father try one the night before). it didn't take long for the smile to leave his face. and the first outward sign was the sweat beading up on his forehead, then his face began to get flushed. he tried to hold out a little bit longer, and began moving from foot to foot, about 5 minutes in he gives up and runs for the kitchen for water, milk, ice, whatever.
I have long held that reddit is the ap where people pretend that they actually made that clever remark that they thought up half an hour after an interaction.
The reason they don't wanna hire a second CNC machinist is probably that they don't have enough work for a second CNC machinist. Like sure the redundancy is great in theory, but scaling up the entire company 2x ain't trivial so...
Oh, to be a fly on the wall for the spicy food story!
This can be a good sub to feel better on, Dabney!!
Obviously they need to hire a second person to make the part in the first story but also it might work out in their benefit if they can have the person work a second shift like when the first guy gets off shift they have the second guy get on shift.