Sunday Vibes Quotes

Let the Good vibe Sunday well spent to bring us a week of content.

No worries" is the best thing to happen to sullen teenagers since I was one - even better than vampire sexting, GTL, or Call of Duty. When I was a sullen teenager, we had to make do wtih the vastly inferior "whatever". "No worries" beats "whatever" six ways to Sunday. I'ts a vaguely mystical way of saying "I hear your mouth make noise, saying something that I plan to ignore." It has a noble Rasta-man vibe, as if you're quoting some sort of timeless yet meaningless proverb on the nature of change - "Soon come," or "As the cloud is slow, the wind is quick." In terms of ignoring provocation, "no worries" is just about perfect.

Writing down what you’re grateful for is a scientifically proven way (who knew?) to feel amazing about all that you’re blessed with in your life. So snag a cute notebook from the dollar store or decorate a plain old one with a collage of words that inspire you. Keep it on your nightstand, and every couple of nights before you go to bed pen three things that you were grateful for that day. It’s tempting to do it nightly, but the uplifting effect actually wears off if you go overboard. On Sunday evening, look back at everything you wrote down in the previous week and feel the good vibes wash over you.

There are two ways to approach the role of new stepdad: You can go the friendly route—soft-pedal, build some trust. Don’t worry, I’m not trying to replace your dad. Or you can seize the opportunity to lead that totalitarian regime you’ve always dreamed of. I am your parent! You will respect me! Clyde opted for the latter. He immediately instated something he called Heavy Chore Day—aka, Saturday. Like Sunday Mass, attendance was mandatory but HCD lasted much longer. The whole family was up and working by 0800 and the workday lasted eight hours. Duties were segregated between men’s work (in the yard) and women’s work (in the house). If there were any holdover friends from a Friday night sleepover, they were welcome to stay, “but if you’re here, you need to contribute.” Our friends quickly learned to request early pickup times. Clyde’s vibe was all drill sergeant. “Police the lawn for anything that ain’t grass or dog shit. Shovel the dog shit. After you mow, edge the perimeter.” Half the jobs didn’t even make sense: “Move this pile of rocks to the other end of the yard. Dig a hole over here, cart the dirt in the wheelbarrow over there and make a dirt hill.

Unsurprisingly, a retired dentist who starts a restaurant for the sex, or to be told he's marvelous, is totally unprepared for the realities of the business. He's completely blindsided when the place doesn't start making money immediately. Under-capitalized, uneducated about the arcane requirements of new grease traps, frequent refrigeration repairs, unforeseen equipment replacement, when business drops, or fails to improve, he panics, starts looking for the quick fix. He thrashes around in an escalating state of agitation, tinkering with concept, menu, various marketing schemes. As the end draws near, these ideas are replaced by more immediately practical ones: closed on Sundays. . . cut back staff . . . shut down lunch. Naturally, as the operation becomes more schizophrenic — one week French, one week Italian — as the poor schmuck tries one thing after another like a rat trying to escape a burning building, the already elusive dining public begins to detect the unmistakable odor of uncertainty, fear and approaching death. And once that distinctive reek begins to waft into the dining room, he may as well lay out petri-dishes of anthrax spores as bar snacks, because there is no way the joint is gonna bounce back. It's remarkable how long some of these neophytes hang on after the clouds of doom gather around the place, paying for deliveries COD as if magic will happen — one good weekend, a good review, something will somehow save them. Like some unseen incubus, this evil cloud of failure can hang over a restaurant long after the operation has gone under, killing any who follow. The cumulative vibe of a history of failed restaurants can infect an address year after year, even in an otherwise bustling neighborhood. You can see it when passersby peer into the front window of the next operator; there's a scowl, a look of suspicion, as if they are afraid of contamination.