My boss, after finishing his long day shift, often sat down for a quick chat. He called me “chef,” which made me blush. With the exception of the dinner cook, whom it took me months to win over, I almost never saw my co-workers. I didn’t mind. The two lunch “boys” were young and disconcertingly confident, given the sparseness of their collective kitchen knowledge. Once a week, my boss would ask whether he could have my booze ration. I wasn’t drinking while I was on the ice. I nodded yes and smiled, warning him, “Take it easy, boss.” Alcohol had to be bought, but there was a weekly limit: either a bottle of hard liquor, three bottles of wine, or a whole lot of weak beer. Empty Jameson bottles and Pabst Blue Ribbon cans rattled around the lounges.
Trump says the US is already ‘substantially ahead’ of its time projections after telling New York Post, ‘I don’t have the yips with respect to boots on the ground’
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方便面的高端化趋势也反映在各大巨头的财报之上：