Posts by darkeagle10

Nathan Cox25 said:I hear people are waiting a month just to get their paperwork processed over there—stuff you’d wrap up at the DMV in half an hour. Maybe once traffic hits a total standstill, things will finally slow down. Good luck.

So, I was there this morning—the lady totally misread me, thinking I was going to be whipping up square homemade pizzas and tossing them outside, haha. Anyway, I need to head back to the office. It's just like you said—they tell me what the minimum technical requirements are, then their inspector comes out to the site to decide if it actually passes. Honestly, I'm a little worried about some shady business—we all know how much fun American bureaucracy can be. Heading back to City Hall tomorrow morning, so we'll see. Won't stop me, though.

Nathan Cox25 said:You probably won't get the full story there. From what I read, people really struggle dealing with them—it's a headache. Your best bet is to just head down to the local municipal office or the county clerk's building. Find the one closest to you and they'll give you the actual facts.

well, I guess I'll start with them and see where it goes. also, does anyone know if there's an actual course for making pizza?

Nathan Cox25, thanks for the deep dive. Seriously, thanks. I’m really hoping you’re right about me not needing a master's license to open up a Halo Pizza shop—because if this law is actually taken literally, someone with my credentials wouldn't even be allowed to start a business. That seems to sit somewhere right on the edge of common sense—or rather, a total lack thereof. Anyway, I’m heading over to realtor.com on Monday to figure things out, and once I have the full story, I’ll post an update here. Peace

So, I finished high school, but my degree has absolutely nothing to do with the hospitality industry—I was trained as a logistics technician. Now I’m wondering where one actually goes to take the master's certification exam, how long the training lasts, and what the damage to my wallet will be. Also, do I actually need to hold that certification myself to open a small business, or is it enough to just hire someone who already has it?

Nathan Cox25 said:There was some talk about this recently.
If you’re looking at the job market, you really need to be with them for at least six months first.
The incentives hover somewhere around $29k–$34k $0.00—give or take—depending on your degree. I’m not entirely sure if they're still handing those out; they seemed pretty active until last November.
Now, we're waiting on those federal and state grants to kick in. They usually expect you to actually be turning a profit and have had your LLC registered for at least a month before you even apply for the tender.

So, I’m technically employed, but I’ve been on long-term disability for three years now due to health issues. It looks like I might get my severance and be let go soon. Any chance I could qualify for any kind of grant?

Can anyone tell me if I'm actually eligible for any kind of startup grants if I decide to open my own small business? And if I am—I guess we'll see—how much are we talking about?

Nathan Cox25 said:You’ll need to meet certain technical requirements—better check with the local licensing office. I'm not 100% sure, but you'd likely need a culinary degree:
if you're filing under catering services, you generally need that certification to get the business license approved.

Yeah, I read that myself—it's true, either I have the credentials or I hire someone who does. Also, is it actually true that inspectors make it impossible to get permits for this kind of thing? Seems like they just want to squeeze out the small guys to protect the big restaurant chains.

Hey, I’m looking into starting a small business—basically a little pizza and pasta spot—out of my own garage. It would be strictly takeout and delivery, no dine-in or seating at all. Does anyone know what kind of paperwork I’d need to clear, how much startup capital I should realistically set aside, and what health department standards I have to meet to get the doors open? Any info helps, thanks.

;It’s not going down—now I can actually feel it if I touch it. It doesn’t exactly hurt, but there's definitely a sensation when I press on it. What am I supposed to do... just wait for it to subside? I went back to my doctor, but honestly, he didn't really do anything or give me any actual direction.

Kevin Garcia12 said:Look, I can't really give you any solid medical advice without seeing the situation for myself, but if your doctor thinks you don't need antibiotics, then they probably don't... though, if you start dealing with intense ear pain, redness or swelling around the ear, a high fever, or any kind of discharge, then yeah, you're definitely going to need an antibiotic prescription...

As far as the boil itself goes, there isn't much you can actually do besides just sitting tight and waiting for it to clear up on its own...

No, no other issues here—no pus, no pain, no redness or swelling—just that one lump, I guess. Thanks.

So, I went to see the doctor yesterday and apparently, it’s either my teeth or something with my temple—that's the diagnosis, anyway. I guess I'm wondering what I can actually do about it, since I noticed a few people here mentioned having similar issues?

Hey, so I pierced my third lobe about a week ago. I'm still using the medication they gave me, but I just noticed a lymph node swelling up right under the ear on that same side. Any idea what I should do?