They brought in patties at McDonald’s. The restaurant manager is frying the first batch before the restaurant opens, measuring the temperature with a needle thermometer and adjusting the grill press to ensure the patty stays juicy but isn’t raw. This is done every morning. Since the batches of meat are Continue Reading

Today I went to that very restaurant where we set up ventilation. Two weeks until the restaurant opens. We’re responsible for the kitchen equipment. Ice cream machines, smoothies, fryers, press grills, carbonated drinks — all of that. A world of stainless steel. Even the cable boxes are made of stainless Continue Reading

Today, there were three out of five assignments in tourist spots. One was a historic city (old houses, little restaurants, tourists, atmosphere). The second was a seaside resort (beaches, umbrellas, sun, inflatable toys in the shops). To avoid the crowds, I left early. It was still night. As I drove, Continue Reading

On the big beach, people have spread out. They’ve built real sandcastles. The tallest one is about 6 meters high, while the others are around 2 meters on average.

Travel is always associated with risks, unforeseen circumstances, and surprises. Some surprises are pleasant, while others require preparation in advance. To anticipate how your journey will unfold, stop by the first McDonald’s you see during your trip. Pay close attention to the subtle differences between this restaurant and others like Continue Reading

In the investigative department, there’s a mix-up with the air conditioning units. Somehow, the activation of certain indoor units affects the operation of others. We just came to check and rewrite the addressing of the indoor units on the outdoor one. Beyond that, it’s the manufacturer’s problem and their support Continue Reading

A remote village. Well, not completely remote… about 2,000 to 3,000 people live there, and all the houses are made of stone. But the nearest city with trams is an hour’s drive away on a narrow road. In this village, there is, ta-da, a car dealership! With one car on Continue Reading

Bakery. A family business. The daughter, around 45, all made up and in high heels—she doesn’t step into the kitchen, she has her own office. The father, who came in last and started working with the dough. Two workers. One is “Budyonny.” A big guy with a bushy mustache. The Continue Reading

В. this. The restaurant is almost ready. Our job was to finalize the connections, fine-tune everything, upload new firmware, read through the cleaning procedures, test, and launch all the kitchen equipment. Plus, there are various shelves to hang and a couple of ceiling vent grilles to install. It’s a leisurely, Continue Reading

I didn’t have a permanent contract, and as soon as there was a lull in work at the company, they decided to cut costs on me. The end.