Mik Dickinson

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About Mik Dickinson

  • Birthday 06/11/1962

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  • Website http://

Profile Information

  • Location Erding
  • Nationality English
  • Hometown Accrington
  • Year of birth 1962
  • Interests Football, women and Snooker

Recent Profile Visitors

11,914 profile views
  1. Brexit, New residence permits

    if anything the Brexit pass will not run no more than 10 years before having to be renewed.The rulings are all based on the German identity card rulings  
  2. Phone call from boss suggesting I should find a new job

    i would look at this from a different perspective.Looks like the O.P s boss has been told he has to cut his department costs down.Normally in a company if reduncies are to be made there is a social plan made.Meaning single people then single parents and double earners ( wife and husband working ) go first.To me it looks like your boss is cutting his department costs by trying to get rid of you without Redundancy pay but its always always worth getting a lawyer on the subject  
  3. Brexit, New residence permits

    even thugh i have been here for 38 years i only got 4 years validity on my Brexit card.Due to the fact my passport runs out next year  
  4. Arbeitslosengeld and how it's calculated

    According to my experience it would be 66% on your average of the last 3 months but it is also capped to € 5000
  5. Smuggling becoming a standard...

    Cadburys and curly wurrlies are all available in the supermarket HIT.As to my bacon and widening my circles.Having to get dry ice and then add the price of posting and packaging would make it too expensive for customers  
  6. Mik Dickinson's British-style bacon and gammon

    still here same old same old.Well i am old ha ha.
  7.   I can get fresh proper bacon like back home in the UK. None of the streaky stuff, but real proper bacon. See product photo attached.  I have found a farmyard butcher, registered and legal. The meat is laid in brine for three weeks and then hung to dry in the cooler for a week. There are are no forced water or salt injections used. This makes the bacon comparable to a "bio" product.   Then I cut and vacuum pack the meat to customers' specifications. All freezable.   Costs are €13 per kilo. To be fair, a minimum order of one kilo is required. An order takes four weeks to go through the process.   So if anyone is interested, please get in touch. Click to send me a personal message.   A big thank you to all existing and new customers. Mik   Related topic: Other sources of British-style bacon in Munich   This is a paid placement posting.