The other night I had a great conversation with one of my youngsters down in Costa Rica about art and the design industry and it got me thinking about some of my own work.  Then I discovered something rather shocking about my artwork: there’s a crapload of it floating around the world and I have no clue where some pieces are.  Hit the jump to read some of the adventures of Paul Chin’s work!

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jazzimm:

(via balltillifall)

Reblogged for Paul, who put up with a lot of stupidity as a barista, haha.

I dunno what this cat’s talking about.  I roll out with up to $30 (and that’s KYD so I’m talking about REAL money) on a shift.

Here are some Barista Protips to help a brotha’ out:

• Contrary to popular belief, being a barista in the business sector of a downtown sphere is NOT directly proportional to good tips.  Good business, yes.  But good tips, no.  The reason for this is that, quite frankly, suits don’t know a thing about good service.  They think they deserve it but only notice when they don’t get it and, either way, are too stingy to pay for it.
  
  
• Cafés located in tourist-oriented areas are goldmines.  For whatever reason, tourists (no matter what their actual jobs are) seem to instinctively know to tip.  Additionally, most of your business will come from OTHER people working in the service industry who know, appreciate and will acknowledge good service with tips.  However small they may come, they’ll come consistently.
  
  
• The key to a tip jar that customers at least acknowledge is to never let it fill.  Periodically, perhaps during slow periods (though you may just be shafted if you work for constantly busy spots like Satan Starbucks), empty the jar, count up the contents and put it away in the form of larger bills to be later divided.  This is also advantageous as when the shift ends and its time to divvy up the booty amongst your coworkers, you won’t have to spend forever counting up a day’s worth of change then switching it out for bills in the register, THEN splitting it between yourselves.

But of course, you’re entitled to not do any of this.  This is just how Café del Sol gets down.  Any baristas opposed to how we get down should feel free to continue in poverty if they want :)