Very interesting and ambitious work.At this point, the idea of an immaterial soul being a sticking point is philosophically naive( Cartesian dualism in 2016?);these types of poorly understood metaphysical arguments are the same reasons stem cell research was temporarily, partially banned in the United States.
Animal research is unsavory,to say the least, but a necessary evil.The understanding of physical reactions to biological material is priceless.Vaccines save more lives (humans and animals) then they have taken to create unequivocally. Cars contribute to thousands (millions including animals) of deaths every year, nobody wants to ban cars.The first heart transplant (1963) was on par with this magnitude of scientific achivement,3,500 life saving heart transplants are done all over the world a year.
Calling this brilliant,ambitious life saving surgeon "Frankenstein" feels comfortable, it distances oneself from the perceived moral implications of such research.Realisticly, the moral implications of not pursuing the logical extensions of potential medicine( because the process is distasteful), far outweigh the collateral damage associated with consenting parties willing to try medically justified radical procedures that have the potential to enrich and extend lives.
I jus luv his fucking muzic
His lyrics maks da people liv his experiences n fo me this only increases my fu king craziness...
I find it impossible to disagree with anything in this article. People need this.
The biggest problem with higher-end restaurants and restauranteurs in general is that they are generally predisposed to the notion that most of the workers they will be hiring are transitional and, therefore, the need to invest in proper training, benefits and wages is of secondary importance. If they need somebody "good" (like an executive chef) they can just poach them from the competition. Everyone else is more or less expendable. Unfortunately, that's a terrible long term strategy.
The biggest problem with the customers of these establishments is they want high-end quality at a lower-end price -- i.e., they want the impossible. They expect their hanger steak entre to be impeccable, yet they expect it to cost less than $25. They expect their cocktail to be perfection, yet the $12 charge makes their head spin. Well, you can't have it both ways.
The moral: Unless proprietors and their customers share both the wealth and the cost, nothing will change.
My colleagues were searching for IRS W-2 this month and saw a business that has lots of sample forms . If others are searching for IRS W-2 too , here's http://pdf.ac/7vUOWc
Walk away from church on the rise.. there are other godly churches who have morally led Pastors who have studied and trained to be the Messenger for the Lord. This bozo became a Pastor to become rich off the suckered who attend his church. He studied under Joel Osteen, now there's a man who knows how to swindle money out of people! People believe his garbage!
Population. At some point, we will have to address population, or nature will do it for us.
One possible harsh reality concerns the United States Environmental Protection Agency -- it may get gutted....as the trapdoor will soon be wide open and the padlock has been tossed into a dumpster.
Is the Great Lakes Stainless Steel Keg Growler actually manufactured by Great Lakes? Or is made by some local growler manufacture?
I saw the original lock -up, and became so interested in Nick. I recently saw the episode again, and was so happy, cuz I found out his name, and wanted to contact him. (I couldn't remember his name, and tried so hard to find it on the MSNBC site, but couldn't find it in 2014 when it first aired) For some reason, that man touched my heart, and now I found out his name, and sadly he is gone. I thought he would be one of the ones that would overcome his addiction. I am just horrified to learn of his death, even though I didn't know him. I could tell he was a gentle soul, and at the time, so scared of what sentence he was going to get in prison, etc. This is just about the most sad ending possible. Bless you, his friends, for loving him. That's about all I can say. If you'd like to share anything about Nick, please email me at email@example.com Thanks for listening. Becky P.
Let me reiterate something to you people who obviously never worked in the food and beverage industry. If linecooks are paid more than $12 an hour your menu prices increase and your booze increase. We all know that the same people bitching about the pay in their comments are the same people who throw a fit when their beloved alcoholic drink cost $0.50 more than it did 4 years ago!!
And to CJ from the top comments: you're an ignorant ssshole who has no clue how a restaurant runs!!
Excellent ideas , I was enlightened by the information , Does anyone know if my business can access a blank NYS DMV MV-327 form to type on ?
Gosh, you pay $12-$14 an hour, only to your "best" people after several years and you can't find good people? People aren't lining up for your crap job? What a surprise!
I've worked in the service industry through high school and college. I would never make a career out of this because people get treated like dogs. I've been yelled at for eating when we're slow, snacks that I had brought. I've worked in horrible conditions with endless sexual harassment. I've had to clean restaurants top to bottom at 3am because these giant chefs with several restaurants can't afford a cleaning crew apparently, but can make their tipped employees do it. Ive had checks withheld from me. I've had guests scream in my face and slap my hand if I took a plate too early. I've worked 12 hour shifts with no break, regularly. Why would anyone make a career of this?!
I think the answer is rather simple. In the competition for the better hospitality staff, it's time to either start paying your people well or lose them. At ABC/XYZ we seem to keep our employees for years and attract the very best. I don't see much of the "bubble," but if you aren't paying well, or not providing benefits, I think you are destined to fail. Taking good care of your staff in every way is vital, friendship, family, respect. There are far too many owners who still think staff is expendable and that a revolving door is to be expected.
12-14$ is not enough to keep talent kafcsak!
Hiring younger is agism stein!
And let's not forget that the restaurants hire blacks in the kitchen and whites on the floor which is racist! The service industry is a haven for ne'er do wells druggies drunks and douchebag bartenders. A virtual orgy of ignorance. Management is either fascist, racist, or unconcerned. Too many people are comfortable in their food service job while having no experience or desire to learn more. The solution will come when the employees begin to care again and if people don't tip that will never happen. If kitchens don't pay more that will never happen. By the way... if your profit margins are low it's because you suck from top to bottom.
I'm a cook
I've found my niche
A good boss, good restaurant, good pay.
Good luck to the rest of you
The good talent goes to the good restaurants
If you don't have it then you aren't good.
Improvements in pay generally solve this problem.
In fact, last year, and the year before that, there were big articles in places like "The New York Times" and "Chicago Tribune" and "Los Angeles Times" talking about a shortage of pastry chefs, and a shortage of line cooks, and a shortage of maitre d's.
Low pay, craptastic working conditions, and awful bosses all ended up being the cause.
The market is at work here.
Its Porscha if you read this my number is 2165511463 i miss u and i want to know where you are
I have never understood why/how so many people idolize other humans. What a pathetic topic to have such strong opinionizing about........get a real life...please?
More than 11 years later, and this is still an all-to-real concern. A new resident to Avon Lake, and I'm one of the moms who has a running tab in her mind of all the instances of childhood cancer I've learned about since moving here 2 years ago (one of which was a previous resident in our own home). A recent case in our neighborhood while I'm pregnant with our second child has spurred me to looking into whole home water filters and researching what's been published in recent years. Looks like investigation into these cases have died on the vine since 2009. We'll accept the ODH investigation and move on. Post-Flint, Michigan and with a new president who's promised to dismantle much of the EPA, I'm not feeling very safe.
December 7-13, 2016
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