marak830

38 ms·

451.
by marak830 9y ago
I see and almost understand what you are writing, but how does this help the original business. Say I'm business A. I'll offer a portion of my business (say 40%) with the offer that you will reap 40% of my profit. (Assuming one
452.
by marak830 9y ago
I still don't understand. (this may be because I am not familiar with Heroku aside from hearing about it in passing). Thanks for trying though. Edit: I'm editing further to ask more Edit2: so you said that they make money because
453.
by marak830 9y ago
A side note, and I'm really hoping someone can explain this. What benefit does the stock market provide to us? I understand investing in companies, but for me, and I'll admit a completely naive person to this whole system, it seem
454.
by marak830 9y ago
Is it accuse people of lying or present proof that they are either wrong, or knowing lying? Otherwise I could just had me and a few friends constantly telling everyone that anything I don't like, is lying.
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by marak830 9y ago
Well I have read the article, I have nothing to add directly, yet I have commented twice in reply to other comments. Should I get a 2 week ban for bot commenting directly? Perhaps people want to discuss some issues raised or some side issue
456.
by marak830 9y ago
Well cars don't have drive recorders, they seem to cause a lot more deaths and probably should. I think a lot of people have anexiety for flying, I useto for a while. The best recommendation I could give to get over that (or at least t
457.
by marak830 9y ago
As someone who lives and works in Japan, it's absolutely shameful how people do this, when they are pressured so much from above to bot only work insane hours, but to take the entire responsibility upon themselves. It's as if ther
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by marak830 9y ago
It means someone flagged the article as not suitable for hn. You can [vouch] for it in the hn area at the top (I think it's called vouch, and I'm not sure the reputation requirement)
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by marak830 9y ago
Shit really good point, I'd forgotten that (been a while since I did the drills).
460.
by marak830 9y ago
The same could be said for leaving is an awful plan until it isn't. I don't disagree with you, it's risky either way, and I only have my own personal experience to go from (which was dense bush to near the house), so I can&#x
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by marak830 9y ago
I don't actually disagree with anything you have said there. I was talking from a cost management point of view. If you would like to talk more about this(we're almost at the end of hn's threads haha), check my profile for my
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by marak830 9y ago
As I mentioned lower, try to wear as little synthetic as possible, if worse comes to worse, it melts into flesh. Cotton at least burns. (Yes I know, lesser of two evils here). Good call on the meds op.
463.
by marak830 9y ago
Hmm methodical is good, just don't be too sure about how quickly a fire can move. A slight shift in the wind and a better combustible can make an amazing difference in speed.
464.
by marak830 9y ago
Hmm I'm on two minds about this, I don't know what it's like in the us, but in aus, when there's a fire we get constant updates about position and direction. If you are unsure, I'll certainly agree, be. Fucking. Car
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by marak830 9y ago
24 hrs is too late to cut down trees. The amount of flammable branches left around is too high of a risk. That's a week or so beforehand type job.
466.
by marak830 9y ago
I'd hate to disagree, and I hope you're not wasting too much time, if it's a big fire, fuck the house, you should be concentrating on your family. Family first, then necessities(water/food/clothing). Everything else
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by marak830 9y ago
Food/water, clothing(warm weather and cold), phone chargers!!! if you have time ( never ever risk for this ), mementos (not photos, they are a waste - I lost all mine to a fire previously),now only if you have a lot of time (do
468.
by marak830 9y ago
Hmm I'm willing to give him a go-through on switching chef's - I have seen some pretty bad head chef's haha. $29 chicken is a . ... Difficult sell though. Yeah I agree with the what-if's, i think everyone has them about
469.
by marak830 9y ago
Side note: if your paying that much for beef for a burger portion, your getting ripped off. Look the basic principle is: 25% to each: food, staff, facility, profit. Now all experienced managers know that profit is a variable. The point bein
470.
by marak830 9y ago
Wow. That author has issues. Id like to think if I met anyone that bitter in real life, that I would commit to their on their grave. Yeah waiting on tables is hard work, often with very little positive feedback or money but shit, they make
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by marak830 9y ago
Sure, I'm kicking back with a drink, and it's really interesting how he does it. Note: I'm changing his name and location(he asked me to a long time ago, I dont understand it either). It's a small place, about the size o
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by marak830 9y ago
(sorry hn, off topic but I need to) The Napier is still open? God's be damned, I hope it's still there when I get back to Aus!
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by marak830 9y ago
We charge more. We also cut down on staff (I have delivered food as a chef before), and watch our costings. I'd prefer to take the food out, than to know my wait staff are starving though. At the same time though, I have haif my own wa
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by marak830 9y ago
Frankly, insanely hard work, stupid hours and sweat. That's why I left, I love cooking, but now I do a bi-monthly cook up for friends and family. I make more money and I actually get to see my wife
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by marak830 9y ago
Exactly! That's the 25%. When. I was an apprentice Gordon Ramsay was the man I looked too, his TV series (sans kitchen nightmare), was so informative, especially his UK series. It reinforced so much that I hadn't really paid atten
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by marak830 9y ago
Cletus, you are 100% on the ball there. This should be top comment not mine, he didn't control anything by the sounds of it, and insisted on top quality items when the customer base didn't support it.
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by marak830 9y ago
That's an interesting way of looking at it. I don't agree though. No matter how much he invested, it wouldn't change the fact that he wasn't profiting. You can't just throw money at restsurants, and expect a return.
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by marak830 9y ago
I'd like to blame the system too, but that's just bot reality. Restaurants are hard , not only are you competiting with every other restaurant, you are also competiting with your last service . There is no way to upload a patch
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by marak830 9y ago
There is no way to learn without actually doing it. If you want to experince it, sign up as a dish washer, evening shifts. They start after day shift work hours, and while you will get wet and sweaty, you will see what goes on in a kitchen.
480.
by marak830 9y ago
Just chiming in that the artists can eventually learn. I got out, but you are 100% correct. It's an absolute fools game, and I hope that my children don't follow my footsteps in that regard.

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