Hours of boredom interrupted by minutes of excitement. But yeah, lots of crazies out there.
Know Your Fellow MTBNJers Series: What Do You Do For Twerk?
- Thread starter stb222
- Start date
Hours of boredom interrupted by minutes of excitement. But yeah, lots of crazies out there.
I'm the guy that blames you. 😉
Service advisor/sales/fire-putter-outer at an independent Goodyear dealer.
I admire Pearl's infinite stock of appropriate gifs and jpegs and enjoy the chance to emulate him. 🙂
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Yeah, terrible that we try to make a profit and stay in bidness.
😉Shoot me a text. I can usually do something after everyone leaves. I'm more flexible if it's race, motorcycle, or otherwise cool stuff. 😀
Pearl
THIS CHANGES EVERYTHING
Depends. If I like you or the boss is around. 😉 Average is around $25-30 each mounted and balanced.
Dude just run it over and I'll do it. I've even got the the little balancer.
My official title is "Hardware Support Administrator" what I really do is a mix of hardware and software support for the development team at a data management company. I also test our software suite on most unix platforms with a mix of working on customer issues all in all my work days are pretty busy and different.
Heh-Heh Heh-Heh he said mount...
I'm a automotive technician working for a 4 letter German car manufacturer.I have been repairing cars since 1990 fresh out of high school.10 years with said manufacturer.
olegbabich
Well-Known Member
For last 30 years I have been cooking. When I was younger I cooked and traveled to a lot of Ski and Windsurfing destinations and resorts in North America.
I worked at a lot of Fine Dining restaurants in Tri State Area and Manhattan.
10 years ago a Private Boarding School that is across the street from my house got a hold of my resume, called me and asked if I was interested in interviewing with them for a job.
I took that job and have a title of Executive Chef at that school.
I traded Foie Gras and Caviar for Pizza and Chicken Nuggets. Our kid’s palates are becoming more sophisticated and adventures. Also I have a life now; I’m home by 7:00 most nights, (instead of 2:00am) and have around 8-10 weeks off/year. That is unheard of in Restaurant Industry. That gives me a lot of time to spend with my family and for my hobbies.
I worked at a lot of Fine Dining restaurants in Tri State Area and Manhattan.
10 years ago a Private Boarding School that is across the street from my house got a hold of my resume, called me and asked if I was interested in interviewing with them for a job.
I took that job and have a title of Executive Chef at that school.
I traded Foie Gras and Caviar for Pizza and Chicken Nuggets. Our kid’s palates are becoming more sophisticated and adventures. Also I have a life now; I’m home by 7:00 most nights, (instead of 2:00am) and have around 8-10 weeks off/year. That is unheard of in Restaurant Industry. That gives me a lot of time to spend with my family and for my hobbies.
I'm a Biostatistician at a college of nursing.
New to the gig (just over 2 months, still has the new job smell), but it's essentially the same as the last gig.
Except better in every regard.
I do research, collaborating with faculty and doctoral students on their projects.
That means lots of variation in what I work on day to day, which is cool.
No teaching lined up yet at the new job, which is okay.
I have taught in the past and enjoyed it, but you really earn your money doing that.
New to the gig (just over 2 months, still has the new job smell), but it's essentially the same as the last gig.
Except better in every regard.
I do research, collaborating with faculty and doctoral students on their projects.
That means lots of variation in what I work on day to day, which is cool.
No teaching lined up yet at the new job, which is okay.
I have taught in the past and enjoyed it, but you really earn your money doing that.
