|
25 to 35 gallons a week. Man, that is awesome. What the heck are they cooking in that restaurant. Fried fryings? Do you drive 1000 miles a week? That'd be a heck of a commute. I suggest buying a 50,000 gallon drum, and stockpiling the stuff and then opening up your own station. It's weird how one person's treasure is another person's garbage, and vice versa.
|