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- Sep 18, 2013
never watched one either... i thoughy i was alone
shoelyesses
Banned
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- Sep 10, 2012
lol whats funny we just had this discussion..... either that or send/ask ppl do they wanna go on temp orders, school aka mos-t or go reclass
paulprince3730
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- May 23, 2013
Last edited:
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Batman is 75 today
Adam west is 85
Detroits tourism slogan is "enjoy the D"
Little richards song tooti frutti is about angus sex
Cryos, the worlds largest spermbank has had to turn down red headed applicants due to lack of demand
A scientist has successfully reversed the aging process of muscles in mice and is looking for human test subjects
D http://mobile.abc.net.au/news/2013-12-20/scientists-develop-anti-ageing-process-in-mice/5168580
Adam west is 85
Detroits tourism slogan is "enjoy the D"
Little richards song tooti frutti is about angus sex
Cryos, the worlds largest spermbank has had to turn down red headed applicants due to lack of demand
A scientist has successfully reversed the aging process of muscles in mice and is looking for human test subjects
D http://mobile.abc.net.au/news/2013-12-20/scientists-develop-anti-ageing-process-in-mice/5168580
T Lo Sweater
formerly troyd
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- Dec 14, 2011
Sign me up for that muscle thing
- 2,374
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- Nov 1, 2009
Read a study the other day that sun exposure (vitamin D) increases your testosterone
Crazy part was it said that sun exposure on your testicles increases testosterone levels by 200%
Crazy part was it said that sun exposure on your testicles increases testosterone levels by 200%
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- Nov 27, 2009
Explains why everybody in the south that plays football are alpha as hell looking like grown men when they are 14
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paulprince3730
Banned
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- May 23, 2013
this
also the fact that the ground is softer there so it helps them run faster
but they can keep that lookin grown @ 14 bs
i want to party in the springtime of youth as long as possible, word to Guy
301216baller
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- Oct 7, 2013
makes perfect sense.....catch me in the cut tanning my balls this summer lol..
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im trying to find a place that i can tan fully nude, b
catch me with dat all natural test booster- da sun
catch me with dat all natural test booster- da sun
- 44,187
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- Apr 15, 2004
Per ounce popcorn at da movies costs more than fillet mignon.
1300 % markup.
1300 % markup.
big j 33
Supporter
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- May 31, 2006
Because your average movie theater won't make any kind of profits from showing the movies, they make all their money from concessions.
Before a movie one time, the chief theater operator or whatever came out and talked to the audience. He said most theaters make 85-90% of their money from concessions and almost all of the money from tickets go back to the studio.
Before a movie one time, the chief theater operator or whatever came out and talked to the audience. He said most theaters make 85-90% of their money from concessions and almost all of the money from tickets go back to the studio.
paulprince3730
Banned
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- May 23, 2013
thats probably a lie
unless we have someone in here to provide unshakable evidence, im not believin that bs
i know for a fact they gettin hella cake off the concession doe, they have the lowest quality food goin for the Super Premium, and i get it for my girl every time
(except last time we was bein fat and i told her bring a big bag and we stopped at the steak n shake near the theater and put the take out in her purse, definitely the best way to watch a movie)
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big j 33
Supporter
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- May 31, 2006
chill outI looked it up and it seems like the first couple weeks of a movie's release.. that's when a majority of ticket sales go back to the studio. Then the longer the movie is in theaters, the more the theater gets to keep from tickets. So, obviously not all the ticket sales go back.. but the first couple weeks a majority will go back to the studio.
http://money.cnn.com/2002/03/08/smbusiness/q_movies/
http://themovieblog.com/2007/econom...e-the-money-goes-and-why-it-costs-us-so-much/
Top Boy
formerly jay patt
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- Feb 5, 2013
There's more than just testosterone in Atlanta's air
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- Sep 17, 2006
thousand island dressing is just ketchup and mayo 
kdawg
Staff member
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- Jun 25, 2003
Around here they've been digging up all the roads because the year end was yesterday - same thing, they need to spend all their allocation or it gets reduced next year. Some of it is just rushing to get things done while they have the money - but a lot of it is just busy work to use it up.
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^^^^^ wow
The dolla $ign was created today
Frank sinatra was buried with a bottle of jack and a pack of camels
The cows ben and jerry use for milk in their ice cream get massages
A human fetus would have to undergo a gestation period of 18 to 21 months to be born at a cognitive and neurological state of a chimp
The dolla $ign was created today
Frank sinatra was buried with a bottle of jack and a pack of camels
The cows ben and jerry use for milk in their ice cream get massages
A human fetus would have to undergo a gestation period of 18 to 21 months to be born at a cognitive and neurological state of a chimp
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- Mar 2, 2004
Randy Foye's internal organs are on the opposite side, i.e. Heart on the right side of his chest.
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- May 24, 2013
1. Those specials don’t come cheap. Your server may wax poetic about the day’s special, but understand that they may be incentivized to do so. Specials are often designed to drive higher check averages, with larger tips and managerial prizes awaiting those who sell them to diners
2. The second cheapest bottle of wine is marked up the most. Restaurants realize that many people won’t order the least expensive wine (no one wants to look like a cheapskate!) so they often go for the second cheapest. That’s exactly why it’s often the most marked-up bottle on the list.
3. Hold the lemon. Sliced lemons for water and iced tea are often kept, usually unwashed, in a container by the kitchen’s exit. Waiters and bussers will grab the lemon slices with their bare hands; studies have shown that up to two-thirds of restaurant lemons are contaminated with bacteria
4. Wait times are made up. Ever wonder how your favorite restaurant comes up with that 50-minute wait time? Many restaurants put their least experienced employee at the door, and best guesses are made based on the average customer dining time and restaurant environment. But hostesses everywhere know the real story – wait times are often arbitrary.
5. We know more about you than you think. Whether you avoid eye contact and pleasantries or are a chatty Kathy, waiters have insight into your personality before you even order. That overly nice male customer? He’s probably on a first date – or even out with someone who’s not his significant other. And, your waiter also often knows that those “allergies” you claim are just as likely to be overly dramatized claims to ensure an offending food stays off your plate.
6. Ordering coffee at night? It’s probably decaf. When a customer orders regular coffee and the restaurant is out, chances are high that they’ll get served a cup of decaf. It’s time-consuming to start and wait for a pot of coffee, so staffers pour what’s available. Since many restaurants only brew decaf in the evening, it’s even more likely that you’ll get the switch.
7. The less busy we are, the worse your service will be. Employees take advantage of a slow restaurant by getting their side work done early and playing around with coworkers. They’re not on a fast-paced routine like they are on a busy night, so they forget to check in on the tables they do have as often.
8. Your half-empty bottle of wine won’t be tossed down the drain. Instead, it will often end up being served by the glass to patrons the following evening or given to the kitchen to make vinegar
9. Homemade doesn’t mean what you think. Sure, that homemade dessert might actually be homemade – just not necessarily in the restaurant you ordered it from. And homemade dressings? Those can be store-bought, with one or two added ingredients to make them seem fresh.
10. Upscale restaurants have fancy menu designs for a reason. Menus that list prices in a neat column down the right side allow customers to compare prices and pick cheaper items. Fancy restaurants will put the price immediately next to the dish, in the same cursive font as the description, so it’s harder to distinguish each item’s price. Leaving the dollar sign off of the cost also prevents patrons from focusing on money.
2. The second cheapest bottle of wine is marked up the most. Restaurants realize that many people won’t order the least expensive wine (no one wants to look like a cheapskate!) so they often go for the second cheapest. That’s exactly why it’s often the most marked-up bottle on the list.
3. Hold the lemon. Sliced lemons for water and iced tea are often kept, usually unwashed, in a container by the kitchen’s exit. Waiters and bussers will grab the lemon slices with their bare hands; studies have shown that up to two-thirds of restaurant lemons are contaminated with bacteria
4. Wait times are made up. Ever wonder how your favorite restaurant comes up with that 50-minute wait time? Many restaurants put their least experienced employee at the door, and best guesses are made based on the average customer dining time and restaurant environment. But hostesses everywhere know the real story – wait times are often arbitrary.
5. We know more about you than you think. Whether you avoid eye contact and pleasantries or are a chatty Kathy, waiters have insight into your personality before you even order. That overly nice male customer? He’s probably on a first date – or even out with someone who’s not his significant other. And, your waiter also often knows that those “allergies” you claim are just as likely to be overly dramatized claims to ensure an offending food stays off your plate.
6. Ordering coffee at night? It’s probably decaf. When a customer orders regular coffee and the restaurant is out, chances are high that they’ll get served a cup of decaf. It’s time-consuming to start and wait for a pot of coffee, so staffers pour what’s available. Since many restaurants only brew decaf in the evening, it’s even more likely that you’ll get the switch.
7. The less busy we are, the worse your service will be. Employees take advantage of a slow restaurant by getting their side work done early and playing around with coworkers. They’re not on a fast-paced routine like they are on a busy night, so they forget to check in on the tables they do have as often.
8. Your half-empty bottle of wine won’t be tossed down the drain. Instead, it will often end up being served by the glass to patrons the following evening or given to the kitchen to make vinegar
9. Homemade doesn’t mean what you think. Sure, that homemade dessert might actually be homemade – just not necessarily in the restaurant you ordered it from. And homemade dressings? Those can be store-bought, with one or two added ingredients to make them seem fresh.
10. Upscale restaurants have fancy menu designs for a reason. Menus that list prices in a neat column down the right side allow customers to compare prices and pick cheaper items. Fancy restaurants will put the price immediately next to the dish, in the same cursive font as the description, so it’s harder to distinguish each item’s price. Leaving the dollar sign off of the cost also prevents patrons from focusing on money.
Last edited:
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- Aug 8, 2007
^Cosign on 1, 3, 4, 6, 7 somewhat, and 5 especially.
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- May 2, 2012
- 40,507
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- Oct 8, 2002
I dont get it.
