The Plunge – DSP's Employment History Pt. 1 – The "Health Food Store" w/@Brandood2

20 thoughts on “The Plunge – DSP's Employment History Pt. 1 – The "Health Food Store" w/@Brandood2”

1. This dive got crazy listening to him retell the same story but got dang it was funny! I love it.

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2. Yep, Phil's work stories. He has one for each job and only one. Usually they involve him getting fired. Kinda strange for a man who had so many jobs to have so little to say about them.

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3. The ham and cheese makes it so the chef's salad HP recovery effect is negated.

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4. Ofc the stream would drag on when youve got that morahn brandood on smh 🙄🙄🙄

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5. Big ups hell food store

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6. Love love love these deep dives they get me through my day at work and plunge me further into the depths of The Guy lore. Pig ups ATL! And shout outs to Brandood!

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7. he described his job of putting together a salad as: "hand crafting custom made salads"

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8. TIL: heavy dressing removes the nutrient value of vegetables. Those vitamins? Poof, gone. Better eat 4 BLT's instead!

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9. Brandood has great lore, great guest

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10. He knows the value of a dollar, guys. Instead of being an idiot who prepares his own food (for less money per meal), Phil was spending his hard earned cash on McDonald's.

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11. If I were a Phil fan, I'd spend my money on McDonald's and keep watching the free content Phil puts out. After all, it's free and I need to eat.

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12. he didn't live in the ghetto because the first thing you do if you came from the ghetto and have money is get you're mom out of there.

    A friend of mine worked at subway between 1998 and 2000 while in HS the bread is made fresh. the dough is brought in every morning. It takes 3 normal loft dough to make a 6ft party sub. My neice now works at that same location and bread is still made the same way. Phil loves talking out of his ass.

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13. #ReplayCrew 🎉

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14. We need a Plunge on "style", three parts.

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15. ‘HELLLOO CHU’ in Phil’s dead space voice

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16. I worked at Maccies a few years back. While I can't comment on how it is in the US, the company has practices in place to ensure the stock is fresh over here in the UK.

    The ingredients are kept in cold storage during transportation, and the temperatures are monitored and recorded, both throughout the journey and upon delivery; all non-ambient storage and cooking equipment are temp-checked regularly throughout each day, and corrected if need be; and the FIFO (first in, first out) system ensures that ingredients are rotated and labelled so as to maximise usage, minimise waste, and to fit to food hygiene standards.
    I can only imagine most food places – especially larger chain companies – have similar practices; or at the very least as a principle in their food prep policies. After all, bad food practices eat into profits like a mofo.

    So when Phil goes on about places not being "fresh", I feel that one of three elements are at play:
    1) he doesn't know what the fuck "fresh" even means outside of the context of homegrown veg, and hunting the meat for each order with a damn spear;
    2) he keeps buying from branches with dodgy employee discipline, and thinking it's the entire company that's the problem, because he holds grudges but is too stuck in his ways to explore elsewhere;
    3) both of the above (most likely).

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17. Panda express "gourmet" – Dsp Gaming "fun" "interactive"

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18. I wanna know who told Phil the slang meaning of tossing salad. When he first talks about the job, he seems not to know but later on, he says it was a running joke with his friends.

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19. Just getting around to listening to this entire show, and all I can think about is I want a "YouTube friends" card with a picture of Tevin

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20. Today I learned that if you don't have a slaughterhouse and veggie garden at the back of your restaurant then your food isn't fresh.

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