Matthew Leo
Matthew Leo is an Amazon self-published author of "Zombies Don't Ride Motorcycles". I have written over 200 poems, and written numerous articles. If you enjoyed any article please let me know with a heart & for more content please tip.
The Search
This is one of the poems I crafted which very much wrote itself. I tried hard to keep a decent rhyming scheme, and said each line out aloud to make sure the pacing felt natural, with comfortable places to take a breath. It all fell into place quite wonderfully. I love the imagery this poem invokes in my mind, as I can see the captain very clearly in my mind's eye. Although not explicitly stated, his overwhelming feeling of sadness and loss was quite palpable. I think it's all of the implied textures of his pain that make me most proud of this piece.
Matthew LeoPublished 3 months ago in Poets
How to Get Your Restaurant Ready for Inspection
Make a Perfect Picture One of the more creative ways I have come up with for getting the store cleaned up in general and for getting ready for an inspection entailed grabbing one of my employees (not literally) and positioning him/her at the very beginning of one of the three "aisles" we have in the store. I then give them paper and pen and tell them to make observations on what they see in their field of view that needs to be either cleaned or organized. Once they complete their list, I go tell them to go clean their "picture". Therefore, they go and clean all the items on their list. I then bring them back to their starting spot and have them do it again. Make observations, write them down, and go clean up. Once this side of the "picture" is "perfect", I direct them to go stand at the opposite end of the same aisle. The process begins again and continues until the employee can no longer find anything that they can add to the list. I may make a few observations to get the process started all over again, but usually, by this point, this equates to becoming a final list. The area, when finished, is about as perfect as it can get, save maybe any maintenance repairs that are out of the employee's control. The reason why I set it up this way is simple. These are simply observations managers and crew alike can make in their store. One of the best benefits of this process is that not only do you get a clean store, but employees take a measure of responsibility in that management process. They own their work and the pride that comes from accomplishing what is not normally accomplished.
Matthew LeoPublished 3 months ago in Journal
The Mandalorian Episode 14 - The Tragedy - A Spoilery Review
There have been many fan theories over the years concerning the death of our beloved elite bounty hunter Boba Fett. As we all diehard Star Wars are aware, Boba suffered as an unfortunate casualty during the rescue of Han Solo from the clutches of the notorious gangster known as Jabba the Hut. Additionally, in subsequent novels and the Dark Empire comic book series, it has been shown Boba himself had revealed to Han and Leia that he had indeed escaped from the Sarlacc pit Han himself had knocked him into. Debates on whether or not such appearances are cannon have raged on, although George Lucas himself had given his blessing for these publications. This is because Boba has not appeared “in-the-flesh” in any of the Star Wars movies since his apparent demise. That is until now.
Matthew LeoPublished 3 months ago in FuturismHow To Fill The Perfect Box Of French Fries
So, you want to be a French Fry master! This technique should work well at any restaurant that uses a standard fry scoop to serve fries into boxes: McDonald's, Burger King, Wendy's, Bojangles, and even Arby's. Well, there is definitely an art to it. You want to give the customers what they want, but at the same time you do not want to lose a whole bunch or money on food cost by giving out too much in the box. Oh, what to do, what to do? The solution is simple. You can do both! I will teach you a technique allows the fry box or bag to be full enough for the customer, but not overstuffed like my kid's teddy bear. I have had many customers over the years complement me on my fry handling skills. A couple of returning customers always referred to me as the "Fry Station Ninja". A manager takes what he can get I suppose ...
Matthew LeoPublished 3 months ago in Feast
How to Survive Working a Fast Food Job
Laughter Truly Is The Best Medicine Let me tell you a story about one of the strangest friends I ever met in fast food. His name was Jason. He was one of the strongest, fastest, well-rounded employees I have ever met. He could make sandwiches like lightning and wrapped sandwiches with a speed that rivaled Superman and The Flash. This is the person, who just by simply “being”, inspired me to become as fast as I am. I was constantly trying to best him. We would have sandwich-making races and repeatedly, he would just blow past me as if I was standing still. That is another story for a different time.
Matthew LeoPublished 3 months ago in Journal
We Are Bad Customers: Fast Food Restaurant Drive-Thru Etiquette (Part 2)
In my last article, I began by discussing some of the issues we have as consumers of fast food, how our culture has evolved from a one-size-fits-all mentality to a style of serving in which each and every customer is served precisely to their personal tastes and needs. McDonald's used to call this "Made-for-you." Burger King reigned on high with their slogan, "Have it your way." While I know this does reflect the great progression of how our society has grown, I feel that certain aspects of the fast-food business have been neglected. As customers, we sometimes feel that we are owed something when we are making our purchases. With rising pricing of meats and henceforth driving up prices of our sandwiches and entrees. These price increases are also impacted by cost of oil prices as well. Increases in the price per barrel affect gasoline costs which drive up delivery costs for food truck deliveries to each store. To stave off those costs and to help maintain the standard 33% profit that most stores strive for, those costs unfortunately have to be passed along to the consumer. Restaurants have tried to battle the anger of rising prices by attempting to add value to the customer by providing wonderful decor, upgraded merchandising, buildings and scenery that are pleasant to look at, and better quality food. Most importantly, excellent service is a value that is tied into the price of each person's meal. The more value a restaurant and provide to go along with the food that is purchased, the more a customer will feel that they got their money's worth.
Matthew LeoPublished 3 months ago in Feast
We Are Bad Customers: Fast Food Restaurants Drive-Thru Etiquette (Part 1)
Customers Versus Employees Indeed, there are only two types of people: people who roll through the drive-thru. And those behind the scenes who work it. This excellent idea saved us from having to slave over home cooked meals for our families and us. Since its inception, a slow rising war between these two factions has been brewing for decades. Customer complaint lines and direct access to companies via the internet have done little but help fuel this amnesty. The ever-increasing pressure for faster and perfect performance on the side of the servers has put this situation right on top of a powder keg. Also, the managers trying to run the show find themselves caught in the middle of it. This supposed to be the future? As a society, shouldn’t we have moved past these issues? Altercations and complications still plague drive-thrus all over the world. Many of the customers that go through the line have never worked fast food, so they have no clue how their unpreparedness affects the stress levels and overall productivity of the people trying to feed them.
Matthew LeoPublished 3 months ago in FeastHow to Make an Omelette That Puts All Others to Shame
The Scenario You rolled out of bed this morning to find yourself abandoned. The wife had taken to kids to soccer practice and left you to fend for yourself. Breakfast is the only word echoing in your skull, and it becomes your only ever-increasing coherent thought. Scratching the sleep out of your eyes, you trudge toward the refrigerator. In the light of the fridge, you wince hard at the spot where the milk jug should be, but only find empty space. You look down to see cheese and ham, and your hopes brighten. However, they are dashed when you find the bag of bread with only the end piece left. You turn your head solemnly over to the stove top and realize that breakfast isn't going to be quick and simple this morning. You are going to have to cook.
Matthew LeoPublished 3 months ago in Feast
