Okay folks, I counted the votes and you said:

Garlic 'N Lemons, 5 votes

Boston Shawarma, 4 votes

Garlic N' Lemons.

In Allston, just in case there are others. I used to live around the corner from the Silhouette back in the Mr Butch days and boy, I forgot how fun it was to drive in Allston. And park. At once point I got on the carriage road and it was one no left turn sign after another, I thought I was going to end up in Cleveland Circle.. Sorry, I digress.

The rice pilaf tasted like my grandma's: +1

They didnt have Lamb: -1

They forced me to get 3 sides when i really just wanted rice and meat: -1

They had mango lassi: shut up I know its not middle eastern I dont care, it slaps: +1

The meat was pre sliced and sitting in a tray: -1

The meat was cut up too small, like practically shredded: -1

Atmosphere: Meh. +0

The meat was.. bad. REAL bad. its a good thing I had the lassi because I gagged at least 3 times it was so dry, and utterly flavorless. I mean seriously, I know the guy who said Boston Doner on Causeway was punking me, that place knows what it is. But were the rest of you? I'm not exaggerating to be an edgelord, it was REALLY FUCKING TERRIBLE. I've microwaved better steak-umms. -10

Final score: -12/15

Boston Shawarma

It was so bad I didnt want it to be the last thing I'd eaten, so I went to Boston Shawarma over by Symphony. Now we're talking!

They had lamb: +1

They let me order any combo I wanted, including just rice and meat; +1

Even though I ordered just rice and meat, they gave me a wrap full of lots of shit: -1

Pickles! They had the pickles! +1

The meat was still cut kinda small but it was cut to order: +draw

Atmosphere: I wouldnt take a date here. I also wouldnt feel guilty if I threw up on their floor drunk after a B's game: -0

The meat tasted GOOD. Real good. Not as good as Jaffa, but if they were 10/10 I'd give this an 8. It had flavor, it was moist, it didnt try to choke me. Even mixed in with all that other stuff I could taste it and it made me happy. +8

Final score: 10/15

The methodology

If youre wondering how I came up with my highly accurate and scientific score, based on Jaffa:

Lamb: +1

Menu options: +1

Pickles +1

large slices of meat: +1

Atmosphere: +1

Taste: +10

Final score: 15

RIP Cafe Jaffa. But Boston Shawarma, you stay.

My dad's deli has been taking on more and more catering jobs lately. We are making 100 pre-prepped dinner plates for the old folks in the neighborhood, or 250 box lunches for a conference or a university.

The thing is, our kitchen isn't suited for that. It isn't even really a kitchen. The place is 50 years old and just sort of... evolved. There are tables and freezers and shelves kind of all over the place. I want to reorganize and maybe put up some proper shelves and prep stations where we can get a proper assembly line going, but I don't know where to start.

If I google, I'll just see pictures of industrial kitchens that were built to suit. I don't have the money to close for a month, tear it all down and start from scratch. I just want to do the best I can. Can I see YOUR kitchens? The messy, disorganized spaces where you're doing your best to make it work? Those of you who are cranking out high volumes, what efficiencies work for you?

My dad's deli has been taking on more and more catering jobs lately. We are making 100 pre-prepped dinner plates for the old folks in the neighborhood, or 250 box lunches for a conference or a university.

The thing is, our kitchen isn't suited for that. It isn't even really a kitchen. The place is 50 years old and just sort of... evolved. There are tables and freezers and shelves kind of all over the place. I want to reorganize and maybe put up some proper shelves and prep stations where we can get a proper assembly line going, but I don't know where to start.

If I google, I'll just see pictures of industrial kitchens that were built to suit. I don't have the money to close for a month, tear it all down and start from scratch. I just want to do the best I can. Can I see YOUR kitchens? The messy, disorganized spaces where you're doing your best to make it work? Those of you who are cranking out high volumes, what efficiencies work for you?

You know what I mean... its Sunday afternoon, you don't have plans, you are avoiding chores... you put on a movie you wouldn't normally watch and get sucked in. Well, tomorrow is Sunday, so what's yours?

I'm going to make a pitch for the 2025 "remake" of Running Man. It was no masterpiece, but it was much more true to the book and it was more than watchable.

Last year I had a survey down of my property. This year, my neighbor tore up their yard with a backhoe and accidentally dug up one of my sprinkler heads. They fix it- no issues there, we communicate and get along fine. But I discovered the corner pin is also gone.
I still have the survey, of course. Is that corner pin important? I dont want to ask the neighbor to pay a surveyor again just for that, if its just mostly a convenience.

I'm in the northeastern US, I have a 1gb FIOS connection.

Cloud Gateway Fibre -> TPlink 2.5gb MoCa -> Unifi 1gb switch flex-> Unifi AP 7 Lite

When I am on wired, I get 900mbps down / 900 mbps up. But when I'm on Wi-Fi, sitting right next to the AP, I get 850mpbs down and only 250mbps up. I'm not complaining, I don't need any more upload when Im just sitting in the living room on Wi-Fi. My work machines are all wired. But I'm curious, why the disparity? is this to be expected with a Wi-Fi AP?