Randy Flick

I recently hired a handyman to remove a half-wall and was provided with a $900 quote for the work. A $500 deposit was requested upfront, which I paid prior to the start of the project.

The contractor arrived on site, briefly began preparations by taping off the floor and setting down tools, and then stated he needed to leave to purchase a Sawzall blade from Home Depot.

Unfortunately, that was the last contact I had with him.

Since then, there has been no return to complete the work, no response to calls or messages, and in some cases, calls have been disconnected when attempted from alternative numbers. The only item left on site is his drill, which remains in my possession.

At this point, the project has not progressed, the wall remains intact, and the deposit has not been recovered, resulting in significant frustration and inconvenience.

I am sharing this experience in case others have encountered similar situations or have advice on appropriate next steps.

We recently paid $4,700 for this work to be completed by a contractor who stated he has 20 years of experience.

At the time of completion, I expected a smooth, consistent finish. However, the final result appears to have several visible inconsistencies, including swirl marks, uneven surface areas, and other irregularities that raise concerns about the overall quality of the work.

I am not an expert in this type of construction, so I want to be careful not to jump to conclusions. That said, given the cost of the project, I expected a more refined and uniform finish.

I am currently trying to determine whether these issues are typical during the curing process or if they indicate a problem that should be addressed with the contractor before the work is considered complete.

For those with experience in this area, would this be considered within normal expectations, or should it be discussed further with the installer?

Looking at the number of joists in this build alone is enough to make my back hurt. 😂

That said, the structure is coming together nicely, and the final result will likely be worth the effort.

I’m hoping someone with concrete experience can help identify what this project might be.

My neighbor has been constructing a curved wooden form in their driveway, and I’m trying to understand what the intended final result could be. The structure includes formwork, rebar, and what appears to be broken concrete within the area.

At this stage, it clearly looks like an active work-in-progress, but I’m having difficulty determining whether it is intended to become a walkway, a driveway border, or a decorative concrete feature.

For those familiar with concrete work, have you seen a setup like this before? What do you think the finished project is likely to be?

Do you agree with the statement: “If you can’t afford to tip, you can’t afford to dine out”, or do you believe that tipping should remain a personal choice? 🤔🍽️💵

I’m curious to hear your perspective on the balance between supporting restaurant staff and maintaining personal discretion when it comes to gratuity.

I’m seeking opinions on a recent driveway installation.

We invested $10,800 in a new concrete driveway. While the finish is excellent, the design features a large grass strip between the tire tracks, giving it the appearance of two separate concrete paths rather than a traditional driveway.

The contractor explained that this layout is intentional, cost-effective, and aesthetically deliberate. However, from certain angles, it almost appears as though the center section was omitted.

I’m curious to hear others’ perspectives: does this style look appealing, or does it feel incomplete?

Fast-food restaurants are reportedly testing a $1 fee for drive-thru service to encourage more customers to dine inside. 🍟🚗

For many patrons, the drive-thru isn’t a luxury—it’s the primary reason they choose that location:

- Parents with sleeping children
- Individuals on lunch breaks
- Drivers picking up food on the way home
- Anyone seeking a quick, convenient option without leaving their vehicle

While the intent—to reduce long lines, traffic congestion, and slow service—is understandable, charging extra for a preferred convenience carries risks. Customers may question:

"If I’m paying more for the drive-thru, why wouldn’t I go elsewhere?"

Would a nominal fee affect your choice, or would you pay without hesitation? How would this change your fast-food habits? 🍔👇

I fully understand that restaurants need to generate revenue—covering expenses, supporting staff, and managing rising costs is part of running a business.

However, I encountered a sign at a restaurant today that gave me pause:

"No ordering water as your only drink. Every guest must purchase a beverage."

This policy immediately altered my perception. Even when ordering an appetizer, entrée, dessert, and leaving a tip, customers are now required to buy a drink.

I understand that beverages are a significant profit driver, but there is a difference between recommending an upsell and mandating additional purchases. Some patrons only drink water, have dietary restrictions, or prefer not to consume soda, alcohol, or other beverages.

Being told that I cannot enjoy a meal without purchasing a drink made the experience feel transactional rather than welcoming. I ultimately chose to dine elsewhere.

Would such a policy influence your decision to stay, or would it prompt you to seek another restaurant?

A well-crafted deck relies on a foundation built with precision: properly engineered footings, heavy-duty brackets, galvanized hardware, and secure structural connections designed to endure for decades.

While these elements may not be the most visually striking part of the project, they are the aspects that ensure safety, durability, and long-term performance.

A restaurant has implemented a policy that automatically adds a 30% gratuity to every customer’s bill and reportedly declines service to patrons who object to the charge.
Supporters argue that mandatory service charges provide fair and consistent compensation for staff while eliminating uncertainty around tipping. Critics, however, contend that gratuities should remain voluntary and based on the quality of service received.
The policy has sparked discussion about consumer choice, transparency, and the evolving role of tipping in the restaurant industry.
Would you support a restaurant that enforces a mandatory 30% gratuity, or would you choose to dine elsewhere? Share your thoughts.