Recent content by billy_romano

anyone who works for me ,i let know they are here because THEY asked for a job,i did not ask them. if they do not fill the bill i am not going to waste my time with them.they are a volunteer worker on my payroll. i do not need to have any reason to keep or release them,i do not give them any...

WOW pizza boom,you are amazing…can i get your autograph?

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Re: Managers: If you would have had this happen…(VERY LON you are right…that WAS very long

hmmm

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i would have taken 2 slices out and ate them myself you get what you pay for

awesome totally awsome another day at the office…

good for you!!! when you have your first nervous breakdown,we will be here for you… good luck and god speed.

any one using or used this equipment,and what are your comments???

tear up the carpet,and there you go,the best flooring you can ever have in any kitchen. PLAIN OLD CONCRETE. its what i have and will never change it, i dont care what any one says or tries to do about it.

dang fools taxes…doh

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i am putting WWWAYYYY to much cheese on my pizzas

save the beans,add a little water next day. time- temp rules here. ribs…can do the same ,but they might be a bit dry. the main thing to do with leftovers is to transfer them into a clean container b-4 you cool them down,the crusted edge cools quicker than the middle,inviting bacteria much faster.