Is it ever OK to not attend?
jeri
4 years ago
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DawnInCal
4 years agoAngela Id
4 years agoRelated Discussions
Talk to me about corner sinks - are they ever OK?
Comments (19)We were talking about this thread in another and I didn't realize cwalen had responded again! Sorry! lyfia - That's part of what the 12" between sink and DW is for. You step just a bit in front of that 12" drawer stack so you can pull the trash out, scrap, rinse, load. (I just tried it in my corner sink area to be sure!) cwalen - I think that placement is fine. Or, you could switch it with the cab next to it so it's a little closer to the range (in case one person is also prepping near the range - a little easier for them to get to). If you did that then you won't need to step to the side for the clearance during cleanup. But as I mentioned - I just tested out the side step and it was pretty insignificant! :)...See MoreWhen ( If Ever) Is It OK To Ask a Person's Race
Comments (48)I certainly do not see Liz as being "defensive" of it, but I see people who apparently are defensive of writing bad checks! LOL Liz is pointing out some things that should be common sense but here, yet again, illustrates an example of how many people have absolutely no idea what businesses go through. Businesses do not have to absorb bad check costs and I would think anyone with common sense would want to stop bad checks since bad checks cost everyone money. Don't you understand that a business gets a double whammy on a bounced check. Triple whammy actually. First they lost the profit, secondly they lost the cost of the item stolen and thirdly, they get a bounced check fee. Sadly, people won't look at what it does to the business. There's this myth out there that a mom & pop store is a "big business making tons of money - they can afford it". You don't think stores just absorb these costs and they don't affect their bottom line and even employees? I've got news for you, Mom & pop stores don't and stores the size of Walmart don't. It's too bad more people don't have experience in the business field at least a bit to get an understanding of the true cost of shoplifting, bad checks, gas drive-offs, coupon fraud, belligerent customers, etc. Some people constantly squawk about the high cost of things but when someone tries to do something about it, out pops the proverbial "race card". Incredible. Some of you just seem to refuse to "get it" (as is the popular phrase around here lately!) LOL Why are you so defensive about identification? Is there more to this? I just can't see how a few of you are going off the deep end apparently just to defend check bouncers. And let's call it what it is, check bouncers are vandals and thieves. They vandalize a business' smooth operation and steal from them, you and I. I personally am opposed to vandals and thieves. At no time has it been suggested that race factors into credit-worthiness. This has been pointed out several times. So why do some of you persist in swinging tossing that red herring into the pot? Basing credit-worthiness on race is not the topic and has nothing to do with identifying people who write bad checks. Many who are experienced in unspoken languages think that someone who would throw a fit over being asked for identification would very possibly be in a higher risk area. You do not have a God-given, Constitutional right to write checks anyplace you want. Checks are not legal tender, at least in the US. It can be minimally insulting to ID someone who has written checks and never bounced one, but if that person can't comprehend why it's being done, especially these days, it's amazing. This is no more "offensive" than being asked for ID at a bar, liquor store or cigarette seller. Booze/smokes sellers only need age proof so they don't need to identify a person other than age. However if they write a check for those smokes or drinks, they *may* need to identify the person down the road if the check bounces. I'll bet that those of you who are so defensive about giving identification would change your mind if your daughter were raped and they're investigating it. Let's see, you can't give the race of the person. That's "racist". You can't ask for that, right? You can't give the age of the assailant. That's "age discrimination" and offensive. You can't give the sex of the person, since that's "sex discrimination". And any such information used to locate an alleged perpetrator is "racial profiling" right? Let's call out the troops! Nobody has thrown a fit over Sam's taking pictures. Why not? Nobody throws a fit about driver licenses taking pictures. Why not? Etc, etc. This is something that seems so simple. So basic. And *so* misunderstood....See MoreIs it ever ok to have a new wooden frame window in the shower??
Comments (11)If you plan on replacing the window every few years then it might work ... "water resistant paint" ... that made me laugh ... put that in writing and have your contractor sign and agree to all expenses to replace the rotten wood under that "water resistant paint". I'll bet he won't sign it!...See MoreIs it ever ok to put a cooktop or range in an island
Comments (16)The vast majority of people spend little time actually watching food cook, they spend most of their time preparing the food to be cooked. Kitchen work studies show: 70% of the time/effort spent in the Kitchen is spent prepping 20% or less is spent cleaning up 10% is spent watching food cook or adding ingredients. Therefore, it makes more sense to put your Prep Zone in the island than it does your Cooking Zone. (People watch cooking shows and think they need camera-ready Cooking Zones like the TV chefs, they don't! No one will be filming you so you don't need to face the camera at all times.) However, if you really want to have your cooktop or range in the island, then make it truly useful by including the Prep Zone in the island as well -- but be warned that this means a large island. The keys to having a range/cooktop in an island: -- Sufficient space on the island for safety (back & sides) If seating, 24" between the back of the cooking appliance and the edge of the seating overhang behind it. If no seating, 18" between the back of the cooking appliance and the edge of the seating overhang behind it. At least 24" on the sides for the safety of others and for emergency landing space -- Prep Zone with water Minimum workspace recommended is 36", with 42" or more much, much better Prep sink in at least an 18" sink base -- Adequate overhead venting (not downdraft) Oversized hood (at least 6" wider than cooking appliance and 27" deep) Hood installed correctly per the specs Example:...See Moremurraysmom Zone 6a OH
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