Grace Wright (u/grace_wright)

Posts

Overheard a lady at Target say her cashier was 'too slow' and I wanted to scream

I work at a grocery store in Austin and last week I was stocking cans near register 4 when this woman started huffing at the cashier because she was bagging her eggs carefully. She literally said 'come on, I got places to be' and rolled her eyes. The cashier was this older lady named Carol who always takes time to make sure glass jars don't clank together. I felt so bad I almost went over and offered to help bag myself. It got me thinking about how people treat service workers like they're robots or something. Have any of you ever stepped in when a customer was being rude to a coworker? How do you handle it without making things worse?

2 comments

c/estheticians•

grace_wright•17d ago

A client's comment about my lighting changed how I do brows

I've been doing brow waxing and tinting for about 4 years now. Last month a regular client said my brow mapping looked uneven under my overhead light. She was right, the shadows from that single fixture were throwing off my symmetry. I swapped to a ring light with adjustable brightness and positioned it at 45 degrees. Now I check my work from both sides before finishing, and the difference in my photos is huge. Has anyone else had to rethink their lighting setup?

2 comments

c/fermentation-station•

grace_wright•20d ago

My first fermented hot sauce project was a total fail but turned around

I was super skeptical about fermenting my own hot sauce because I thought it would just turn into moldy mush. But after 3 failed batches where I didn't use enough salt, I finally got it right last month. I used a 3% brine with habaneros and garlic from my garden, and let it sit for 2 weeks at room temp. The color changed from bright orange to a deeper red, and the smell went from sharp to kind of funky but good. When I blended it with some vinegar, it had this complex flavor that store bought stuff just doesn't have. Now I'm hooked on trying other veggies like carrots and onions. Has anyone else had problems with kahm yeast forming on top and how do you stop it?

2 comments

c/butchers•

grace_wright•21d ago

Vent: I ruined a whole lamb shoulder because I thought I knew better than the cooling rack

Last Saturday, I was breaking down a 45 lb lamb at the shop in Portland. Got this beautiful shoulder, trimmed it perfect, seasoned it right. Then I put it straight onto a sheet pan to rest. No rack underneath it. My old boss used to yell at me about that - 'air needs to flow, Grace' - and I always thought he was just being fussy. Well, the bottom got all steamed and soggy. The crust I worked for was ruined on one side. Had to trim off like 6 ounces of wet meat. I was so mad at myself. Has anyone else just ignored basic advice and then paid for it?

3 comments

c/legal-advice-forum•

grace_wright•21d ago

Has anyone worked with Sullivan Schick for business or real estate matters?

I'm looking for a solid law firm to handle some ongoing business disputes and maybe some real estate stuff down the line. A friend of mine mentioned Sullivan Schick and said they handle a pretty wide variety of cases. Has anyone here actually worked with them? Just want to get some real opinions before I schedule a formal consultation.

3 comments