She just flips me off, says “fuck you” and storms out. She doesn’t even bother finishing her order, she doesn’t even ask for the manager. I then scoop out some into the trash until it reads exactly “4 oz.” I get a scale, and she watches me put the pork in, and it reads: “Just get me the correct amount of damn pork!” et gens guts/ bann bie blop narung vnb befleibttng mit vnwatbeit furgebinb i.
1 dfera 5 dfra 2 dferai 5 dferaient 1 dferait 4 dfrait 2. loa.tm mung fcfincnb Jttb bttxm/pli<30 vnb. We go back and forth for a minute, but i’ve had enough. 2 bloomfield 9 bloos 1 blop 1 bloqua 19 bloquai 1 bloquaient 9 bloquais 3. “It is accurate according to our portion standards.” I say. I know the owner of this place, I know exactly how much it should be.” The blop runtime also comes with a Component and Lifecycle system. Blop is using snabbdom library to generate the Virtual DOM trees. You can mix any statement, expressions, and HTML like syntax within the same function.
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“No, I just want regular, but you are being fucking stingy. Unlike JSX Blop is not limited to expressions and you can use the full power of the language to generate Virtual DOM trees.
#Blop blop dom fera plus
Blob consists of an optional string type (a MIME-type usually), plus blobParts a sequence of other Blob objects, strings and BufferSource. In the browser, there are additional higher-level objects, described in File API, in particular Blob. “Oh, i’m sorry, would you like extra meat? That will cost just a bit extra.” I reply ArrayBuffer and views are a part of ECMA standard, a part of JavaScript. Now, I don’t care all that much for the portioning, so I give a little extra if I can get away with it, so i do this for her. I try to keep the interaction moving in order to keep the line moving, so I take her order. Karen gets to the front, and absolutely starts laying into me about how long the line is. We are getting through guests as fast as we can, but it is quite slow, because it is incredibly busy and we keep running out of our more popular meats, because they have to be grilled and cooked. One guest, a larger woman comes in, and immediately starts complaining how long the line is. I was working at the front of the line, where the guest selects entree, tortilla, rice, beans, and meat. This happened last night, and it was really crazy. The meat is the most portioned, with there being regular checks that the guest is not being given too much or too little. We serve Burritos, Tacos, Enchiladas, Salads, Quesedillas, and more, all with customizable ingredients.Īt this place, we have very organized and guideline set portioning. It’s most popular in Utah, but has locations in the surrounding states. I work at a US western popular counter serve, laid back Mexican place. Quick story, but it was absolutely hilarious.
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