Posted by Ultradog MN on May 27, 2018 at 19:59:00 from (172.58.84.132):
Tractors are not even mentioned in this post so caveat lector.
I moved to Denver in 1980. The guys I stayed with liked fine dining and once I got to go with them to this fancy steak resturaunt. While there I had this bright idea that a better occupation than the machinest/welder/maintenance worker I was turning into at that stage of life was being a waiter in a high buck steakhouse. So on Monday I applied for a job - and got it - as a waiter trainee. I had to wear black trousers, crisp white shirt and either a bow or bolo tie. It was really just a job as a bus boy and I could see it would take a year, maybe longer to make full waiter and longer yet to get the best tables in the place. Meanwhile I got minimum wage and something from my waiters at the end of the night. It was supposed to be 10% from each of them but I doubt that ever happened. I spent most of my time standing in the bus boy's station and would swoop out occasionally to refill water glasses, take plates off tables, call for the real waiter and clear and reset the tables for new people. The bus boy station stank and none of the resturaunt was as clean as the Navy made us keep our dining - food prep areas. The one guy that I liked there was the head cook. He usually had an insulting but fun way of calling you out and teaching you the ropes of the business. And he always saw to it that I got a great meal sometime during my shift. So one day at lunchtime a couple came in. One could tell they weren't happy with one another. She orders a huge $45 (1980 dollars) lobster tail and then eats a little salad, picks a little at the lobster and picks a lot at the guy she's with. At last the meal is over and I'm there to clear the table and I ask if they wish to take any of it home. She waves her arm to take it all so I proceed to haul off this huge lobster that's 80% uneaten. I get to the kitchen with it and have to go by the cook and he asks if there's a problem with the lobster. I told him no, the man and woman seemed to be arguing and she said she was done. He snatched the plate from me and started tearing huge chunks of lobster out of the shell with his hands and wolfing it down. The butter was all over his chin and running down his arm as he stuffed it in his face. So again, I'm a new guy and didn't know the ropes and he has it half eaten before I too tear into it with my bare hands and start choking it down. I'm sure we managed to eat a whole pound of lobster in 30 seconds. Then I had to go wash my face and hands before I could walk back out like nothing had happened. I learned to do it with nice steaks, prime rib, good fish and big shrimp too. But of course a man cannot live by meat alone and with minimum wage and stingy waiters i knew I wouldn't last a year to become a full waiter. So I left after a month and got a job as a maintenance man at a place that packaged tea into tea bags which paid a lot more. You could drink all the tea you wanted during the day there. But they didnt serve lobster...
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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