I have an account with Tuta. I set it up to be able to use my own domain, so Ive created a few throwaway accts.

And stop following trash like buzzfeed.

Another 8bitdo user here. They really are fantastic. I have a bunch of DualShock 4’s I use as well.

Just keep goimg back in time until they do. I think I had to go 2-3 snapshots back.

Archive.org also has backups of the repo on Github.

Those issues were related to Covid. It made perfect sense for them to focus on their corporate clients, who are their largest revenue source. I’ve also never heard anything bad about their customer service, nor the quality of the products or pricing.

Now that those supply issues have been solved, there’s no real reason to be wary of them. They make an incredible product at a fantastic price.

I will never get over the fact that Rich was Dick the Birthday Boy.

Hangin’ With Doctor Z. Dana Gould hosts a 70’s style talk show while dressed up like Dr. Zaius from Planet of the Apes.

If you ever get a chance to visit Chicago I highly recommend their Art museum. Lots of O’Keefes, and some Picasso too.

Get a Debrid Account, setup Stremio/Torrentio and you’re set.

My career path has been far from the norm. I’ve had about 15 years experience in kitchens, but that was broken up with periods in Retail and Fundraising.

If I had focused on getting a a management/leadership position, I’d say 2-5 years experience would be a reasonable expectation. Keep in mind you’ll need to take the initiative yourself. No decent Kitchen Manager will be upset you’re trying to expand your skills.

And yes, the hours are not for everyone. It was quite common for me to get home at 4-5am if I was closing. Try to get the Afternoon/Over shift. You start just before lunch service, and leave after dinner.

At this point in my career yes, but I’m glad I spent the time on a standard line. I don’t think I would have learned the skills I did anywhere else.

I was hired as one, but I’d say it depends where. Start by getting out of dish, and cook. Even a couple nights a week on a line is a good start.

The time demands in this industry are easily the hardest part to adapt to, or cope with. My approach has been to “keep my side of the street clean”, as the saying goes. Make sure you have backups prepared, towels, fresh sanitizer, and set things up the way you like it. Keep calm at all times, and communicate clearly with your Expo and/or Board Caller. People are going to yell at you, but you need to remember they aren’t actually mad at you. There’s simply no time to be nice.

It took me a good 10 years before I really understood all this. What I’ve found is that other cooks notice that I don’t freak out during a rush, and begin to do the same. Over time most of the lines I’ve worked on are fairly calm and orderly, but it takes several strong leaders to make it happen.

That said, I do still have bad days. When I do I focus on my other hobbies. I have a firm rule of keeping my Professional and Personal life separate, it helps me not bring baggage from one to the other.

Also, weed and video games.

I recommend looking for work at an in-house kitchen for a larger business. I work at a Retirement Home, and get Benefits and a Union. The stress is significantly easier to manage, and the Health/Safety standards are much higher.

I fell into it in High School, and stuck around due to convenience. Eventually I realized how much I really enjoyed it. Nearly 20 years later and I’m a KM at a Retirement Home.

And if you’re on anti-depressants you become an instant lightweight!

A decade? This has been talked about for well over 20 years.

Investors =/= shareholders. It all depends on the deal they cut. It’s covered in the article.

Open Source or Die!!! /s