I've raised my dogs since they were four weeks old so they're fine with everyone. My cat on the other hand was a rescue. I got him when he was almost 2. He's 9 now. He's perfectly fine with male guests and will let them pick him up, pet him, whatever. As soon as he hears a female voice or someone enters the house without taking their shoes off he hides and won't come back out for hours.

The running theory is he was kicked by a woman. When I got him he was covered in scratches and scabs from fighting other cats with a notch missing from his ear.

I made this just to prove you were just making fun of him for being fat.

There was no ambiguity. Just a little nazi pussy chickening out after the adrenaline of being on stage wore off (or the ketamine/cocaine cocktail), trying to claim it wasn't what it was.

Even if it wasn't intentional, the shit he tweets and the politics he fucks with makes it clear he's a Nazi piece of shit.

This is rage bait for sure. My dogs will happily snore cuddled in bed all day. My cat is demanding food at all hours even though he gets fed at exactly 8am and 5pm every day. We call the noise he makes machine gun meows because they are fast, loud, and relentless. The spray bottle lives on my bedside so I can get some sleep.

I used to watch How to Cook That, I enjoyed watching a food scientist debunk stupid "cooking hacks". Then after years of normal content she started preaching Bible verses at the end of cooking videos and selling Bibles. Looking into it I find out her husband, who is in the videos a lot, preaches at a church known to be vocally homophobic.

First time I saw that shit was the last time I watched her videos.

I used to manage a pub, and I hired an 18 year old chavy kid as a glassy and this is how he talked to me. Ngl, it felt pretty cool. I liked talking to him.

People seem worried that this will be applied to everyone. In reality what's going to happen is websites will just block Utah.

This has been proven with the age requirements in quite a few places.

I was in hospitality for 15 years until I injured my back and had to leave the industry. I never sat at people's tables when taking orders, but do you have any idea what it's like to stand 10 hours a day, most days with no break at all? The amount of foot pain? And you get told off if you sit down even when there's no customers. Sometimes customers would rock up and get upset that I was sitting on a stool when it had been like 3 hours since the last customers had been through and I was doing stock take at the till. Like what the fuck. I'm not your servant, you're not paying nearly enough for that. Get off your high horse and get over yourself.

I now have life long back pain and nerve damage after spinal surgery at 30 because of the stress hospitality put my body through and people like you were part of the reason. Don't go out if you don't want to talk to people.

Growing up in Oklahoma there were two dishes that confused me as a child.

Cranberry salad was a bowl of strawberry jello with cranberries and pecans with a layer of cool whip on top.

There was also always sweet potato casserole which was a tray of thick slices of sweet potato covered in maple syrup, sprinkled with brown sugar, and marshmallows placed on top before baking the entire thing.

And yes both were served with the savoury food, and yes there was always 10 different pies, ice cream, an assortment of cookies, and homemade caramels for dessert afterwards.

Looking back, it explains why every single male in the family was overweight.

I defaulted on a loan and my credit score dropped down to 500. Still being chased by the debt collectors a year later and it's gone back up to 700 by itself. I have no credit cards or anything. The whole thing is a joke.

That's the point though

I used to manage a pub and when hiring new staff and giving them their branded uniform t shirt (that were provided by the head office from the parent company), I had to explain to the girls that yes, you are xxxl if you want a "female" shirt, and yes most of it is boob space. Most opted for the men's xs because it actually fit a human body.

Unsurprisingly we had a ton of women's small shirts in storage because they never got used. They were basically baby sized...

The right wing party in Australia (a few elections ago) increased retirement age but with a "rolling date". Meaning they all get to retire on time with the earlier date but the later you were born the later your retirement age. They literally set their retirement age in stone then fucked younger generations on their way out. It's still currently rolling out, recently increased to 67 in 2023.

(In more ways than one bit this one is particularly obvious and idk how they got away with it).

I used to run a whisky bar and I have tasted thousands of whiskies. Had the pleasure of trying a 1974 vintage 25 year old macallan a couple years ago (meaning it was distilled in 74 and bottled in 99) and it's in my top 5 favourite whiskies I've ever tried.

They used to peat macallan back then so it was like syrupy smoked caramel and spiced plums.

That said, I would never pay that much for a whisky. I found that unless you particularly liked the flavour of a specific, more expensive whisky, there was diminishing returns around the $500 mark (in AUD). After that you're just paying for rarity, the taste isn't that much better.

I have tried 50 year old Balvenie which is about $50,000-$90,000 a bottle depending on the vintage and I have to say I would be just as happy with the 25yo which is $1000. The flavour was close enough that I wouldn't be bothered. Like side by side I could tell, but having just one by itself you could tell me it was either and I wouldn't notice. (Still too expensive for my bartenders salary though)

Wow a white South African in another country being racist, who could have seen that coming?

As someone that worked in hospitality for years, I can tell you we don't care unless you're actively trying to make a mess like sticking gum to the table or throwing food on the carpet. In fact I'd rather just clean the table without speaking to you but I've got the tism too.

Bourbon has to be aged in "virgin oak" i.e. a brand new barrel to be classified as bourbon. Which is why it's so dark in colour and part of why it's so sweet. They sell the used barrels off after they're done with them to get some money back on the now unusable (for them) barrel.

Most Scotch is aged in ex bourbon barrels or ex sherry/port barrels. Using ex bourbon barrels gives the Scotch a lighter, more golden colour, and a more delicate flavour. Notes like vanilla, honey, caramel or florals.

Ex sherry and port give Scotch a darker amber to a deep red colour with rich and sweet flavours like stewed fruits, spices like cinnamon or cloves and a stronger darker caramel.

Most Scotch brand product lines will be like "ex bourbon barrel aged with: no age listed, 12 year old, 15 year old, 21 year old etc". and then their other line will be the same again but in sherry barrels. They may also have a "sherry finish" where it's aged for 10 years in bourbon then 2 in sherry, since the barrels impart less flavour the more they are used they can squeeze more out of the sherry barrels.

Sherry barrels cost magnitudes more than bourbon barrels. I was told (like ten years ago so grain of salt on the figures) that bourbon barrels are around 50-100usd per barrel while sherry is close to £1000 per barrel. Hence why the tariffs would be screwing over the industry.

/Rant

Source: I was a whisky bar manager that hosted a ton of whisky events/tastings for a few years.

I live in Australia where this has already been rolled out. I used a sample licence they said "Sam s sample" and had a picture of Mr bean. It worked first try.

I was a bar manager and used to get a flood of applicants every time I needed to hire people. I wasn't particularly picky since I was always happy to train people up to my standards since I usually had to untrain bad habits anyways, so I would only schedule one interview at a time and generally just hired the first person I interviewed to save myself the work unless their vibes were off.

The one time I interviewed someone where I thought "damn he's hot asf", seemed nice, could answer my questions and he was experienced in the role, so I hired him on the spot. I have never had to fire someone so fast. Dude lost his shit at another bartender for bumping into him, I gave him a warning and told him it would be his only one. Shit happens, it's a tight space.

Then a customer that was smoking in the alley after we shut asked him a question as we were leaving and he said "why the fuck are you talking to me". Had to tell him not to bother coming in for his next shift...