u/InstructionWest8142

I’ll be in Colorado Labor Day weekend to visit family . I’ll have time to fit in a concert and I can do phish or kingfish Ingram . I’ve seen phish 7 times or so and kingfish zero. Phish cost $125 vs $56 for kingfish. Dicks is a bucket list venue plus I love collecting posters so that’s why I’m considering phish but sometimes when you see a band so many times you get jaded and want new experiences that’s why im considering king fish . Another thing to keep in mind is kingfish is young and is in his prime , phish is in there latter years still great but idk if they’re in their peak anymore . Anyways what would yall do? I could see kingfish Saturday and phish Sunday but that would be a lot of money plus less time with family.

I love seeing the art associated with each city but beyond red rocks I haven’t seen any posts about posters are they not doing it this tour? I really wanted to see what the bend and Seattle posters would look like since that’s my general area . I’m not able to attend any of their shows this year sadly but I have nugs!

Hello everyone. I’ve worked in pest control for the past year, and I’ve learned which restaurants in my area have infestation problems. I tell my family very specifically, “Please don’t eat at these places.” I don’t usually go into detail, but I really try to get the point across.
Well, I found out my aunt still goes to a rat infested deli almost every day for soup and a sandwich. When she told me that, I just stared at her. She’s a principal, yet she won’t listen to advice from someone who actually works in pest control. At that point, I figured she gets what she gets . It’s scary seeing educated people be so ignorant.
Does anyone else have family that refuses to listen to them?
Also, what do you do when a restaurant refuses to do exclusion work or won’t call when a trap goes off? My boss doesn’t seem to care,the store manger doesn’t care and sometimes it feels like I’m the only person in town who actually cares about these infestations and is trying to do something.If I had invested thousands into a restaurant, I’d do everything I could to eliminate the problem. Instead, some owners let it go on for years until customers start noticing. Then they expect me to fix everything overnight and get upset when it takes time.
No matter how much I explain that sanitation and exclusion are just as important as trapping, they expect the problem to magically disappear. Does anyone else deal with this?