I've been super quiet here on Tumblr and to just reassure whoever reads this I am fine and actually very good.
To sum up what I've been up to is this:
I have just been falling very, very, VERY deep into the Vtuber hole for a long time now and I just finished watching the new outfit reveals for Luxiem and I just have to get all my fangirl excitement out of my system for a bit lol.
I've been following Ninisanji JP/EN, some Vshojo, Indie Vtubers, and starting to look at some Hololivers- I'm just, REALLY into the community and all the Vtubers themselves are just so amazing all in their own unique ways, they are very fun to watch and interact with and they are also very inspiring.
I do miss interacting more on Tumblr again bc I've made and met so many wonderful people and friends on here and I wish to interact with them again bc I really miss them and tbh I feel bad bc I feel like I've been kinda neglectful.
Also, another thing, I have been trying to improve my drawing skills. I've been getting into the habit of using way bigger canvas sizes, playing with brush settings for lineart, and ESPECIALLY looking up/experimenting on different coloring and shading techniques to further improve my art. I am getting the drive to improve and evolve my style to however far I can take it to feel more and more satisfied with the end results- to a point where I can finish a piece and look at it and say "I'm proud of this."
BECAUSE of this, though, I have been thinking of cutting back on what drawings I'd wanna post here on Tumblr. I am still down with drawing some fanart and self ship art here and there from time to time, but I am also wanting to sort of rebrand myself on other platforms so any bigger works, like full on illustrations and such I will only post on my new brand platform elsewhere.
On one last note- specifically on this rebranding I mentioned, I will be going to change my username later on at some point to kinda separate so I can signy works with my new brand name instead and not my username here anymore. Idk when exactly bc I am still thinking of what to change it to, but worry not to whoever has already known me I will still keep my bio the exact same so you can still just call me by my nickname! (If anything I'll just change the username to probably something simple)
Anyways, I'm not gonna be gone for too long now, after I work out some final things I will be back to being more active here on Tumblr while working on all my new stuff on other places.
See y'all soon! ❤️
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OC ask - 50, please and thank you!
50. Give me the good ol’ OC talk here. Talk about anything you want
Have some assorted Starship Legitimacy worldbuilding! not all that much of it is the ship or crew but I'm making this whole universe up so it counts as an OC right
The Starship Legitimacy itself is very haunted. It is haunted in the sense that there is at least one ghost there. It's haunted in the sense that Events have Occurred (good? bad? weird? It doesn't quite matter) and now the memories and stories hang around the ship. It is also haunted in the way that buildings are called haunted when there's a gas leak or poisonous mold in the walls or something.
Ghosts (and to a lesser degree some other supernatural beings) are honestly a lot more entwined with those other types of "hauntings" than you'd necessarily think. The idea of their presence and influence always seems to predate any real proof or truly inexplicable phenomena.
Speaking of supernatural phenomena... People can do all sorts of weird stuff with the right training (and some luck), including things that would get called magic even if the official name for them was something else. This does include robots and other such created beings.
Sadly artificial beings getting supernatural powers is frequently A Problem for everyone involved rather than especially helpful. Something about gaining such powers alters how the user's mind works in a way that is basically unnoticeable (aside from. having magic powers now) for most organic beings, but when your mind started out as a nice neat computer program it messes things up. Almost never in the direction of personality changes, though. Mostly, it means it's an absolute pain to back any part of yourself up, or fix any errors that may pop up. And so much as new or changed pieces of hardware to run said code on might end up making your powers stop working :(. It's not the worst thing to deal with, but considering how much you may need to practice before getting anything useful out of it, it's kind of a nuisance to get magic as an AI.
There's also a... worse thing that can happen to AI with supernatural powers.
See, while the attributes that go into one's magic power and chance of developing it are complicated and nonlinear and not very well understood, there are certain things that, in abundance, are likely to result in a lot of power. These things happen to include the sort of intelligence that can be really really useful in an AI.
As a result, when an AI's intelligence is improved, by giving it more processing power, more memory storage, more effective code, the chance that it will gain magic increases, and the power it will have should it gain magic increases at an even greater rate. Past a certain point, the potential power will outstrip any ability the AI may have to control it properly, and it just keeps on going. It keeps on going to the point that if the AI ever gained magic, it would be an instant and horrific disaster, and the chances of it gaining magic without even trying go up and up...
Long story short you can't make a computer too smart, because it will become a wizard and unintentionally blow itself up. And also probably destroy the whole planet and maybe the star system and fill the lungs of everyone involved who somehow escaped with molten glass and offbrand legos or some fucking thing.
There might be ways to make this not happen, but the consequences of failure make it kind of a Bad Idea.
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it was too much i had to make my own post
line cook here. ACCURATE
if you don't get the hate, here's what you don't understand.
it takes up to 2 hours to close down the kitchen.
The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.
So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.
(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)
Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.
More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.
So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.
all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.
while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays
Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.
Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.
The poor dishwasher is always the last to clock out, soaking wet and exhausted.
Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself
you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)
If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.
Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there
Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in
oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?
water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.
Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!
The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.
You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)
THE POINT IS
by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.
For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.
if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.
you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.
See all the lined parts along the top of the wall?
those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...
And then there's the mopping and floor drains and...
Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.
In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.
IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO
open with an apology and ask the server to go ask what the cook would prefer you to order.
Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.
It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.
but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.
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