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24d ago
inMy cousin in Phoenix swore I should skip the broker and book direct, cost me $250 extra
Booked direct once thinking I was some kind of smart shopper and ended up paying $200 more than the broker quote I ignored. My dumb self sat there feeling like I just got played at my own game. Turns out the big brokers book so many cars that the trucking companies give them lower rates, and us little guys calling on our own get the walk-in price. Nothing like saving money by spending more, right? Lesson learned, next time I let the broker do the haggling while I sit back and relax.
24d ago
inTried a 1 inch slump on a driveway pour in Bakersfield, and it turned into a wrestling match with the float
Did your batch plant give you any heads up on the mix or did they just send whatever? My buddy ran into this exact thing on a job over in Delano last summer, dropped it down to a 2 inch slump thinking it would finish nicer in that 100 degree heat, and same deal, the surface started setting up on him before he could even get his edger out. He ended up spraying the forms down and tarping the whole thing just to buy himself time. Now he wont go under 3.5 in the summer no matter what the old timers tell him, and he pours early morning before the sun gets mean. Sounds like your second truck sitting there is half the problem too, once that clock starts ticking on a stiff mix you are already behind.
26d ago
inThe $320 convection oven that made me ditch my salamander
Man that salamander struggle is so real and I feel you on the hovering part. Standing there watching cheese bubble at 2am praying it doesn't turn black is its own kind of pain. Makes total sense that a $320 countertop oven would win when it does the same job plus a hundred other things. Single use gear is cool until you're the one scrubbing scorch marks off a plate during a rush. That brûlée on pork belly probably sold them on it right there. Hope the crew keeps coming around and you get some space back on your line.