Queue Dehaka/Base

Completed Jobs

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  • Base:Job:01K7P27SVQEDF942SMPHM1JVAQ __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 8:30 AM
    Processed
    Thu, Oct 16, 2025 8:30 AM
    Finished
    Thu, Oct 16, 2025 8:30 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
    {
      "created_at": "2025-10-16T08:30:01.681Z",
      "read_at": null,
      "id": 1619196,
      "account_id": 829868,
      "type": "booking_host_upcoming",
      "body": "Reminder: you have a Eatwith meal with 3 guests tomorrow!",
      "subject_id": 23361328,
      "subject_type": "date_constraints"
    }
    Data
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        "jobId": "Base:Job:01K7P27SVQEDF942SMPHM1JVAQ"
      },
      "accountId": 829868,
      "type": "booking_host_upcoming",
      "content": "Reminder: you have a Eatwith meal with 3 guests tomorrow!",
      "attachable": {
        "date": "2025-10-17T00:00:00.000Z",
        "begins_at": "09:30",
        "ends_at": "12:30",
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        "privatized_at": null,
        "id": 23361328,
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        "place_id": null,
        "available": true,
        "price": 4500,
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        "privatized_by": null,
        "created_at": "2024-10-18T07:05:50.000Z",
        "updated_at": "2025-07-01T16:54:18.000Z"
      },
      "attachable_type": "date_constraints",
      "attachable_id": 23361328
    }
  • Base:Job:01K7P27SWWYWHWSQP6X4MQV5T2 __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 8:30 AM
    Processed
    Thu, Oct 16, 2025 8:30 AM
    Finished
    Thu, Oct 16, 2025 8:30 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
    {
      "created_at": "2025-10-16T08:30:01.487Z",
      "read_at": null,
      "id": 1619195,
      "account_id": 636568,
      "type": "booking_guest_upcoming",
      "body": "[REF:1325899271] Reminder: You’re going to Eatwith Célia in less than 24 hours!",
      "subject_id": 275217,
      "subject_type": "bookings"
    }
    Data
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      },
      "accountId": 636568,
      "type": "booking_guest_upcoming",
      "content": "[REF:1325899271] Reminder: You’re going to Eatwith Célia in less than 24 hours!",
      "attachable": {
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          "title": "Pastel de Nata (Egg custard tart) pastry class",
          "type": "Cooking classes",
          "instant_booking": true,
          "fees_rate": 0.3,
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          "max_seats": 5,
          "slug": "my-new-eatwith-experience-55765",
          "price": 4500,
          "status": "approved",
          "submitted_at": "2023-03-12T17:59:58.000Z",
          "published_at": "2023-03-14T14:21:43.000Z",
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              "title": "Pastel de Nata (Egg custard tart) pastry class",
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  • Base:Job:01K7P1T0D1TFK0R2SKFB7PMY72 __default__

    Actions
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    Processed
    Thu, Oct 16, 2025 8:22 AM
    Finished
    Thu, Oct 16, 2025 8:22 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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  • Base:Job:01K7P1CCMG1W0W6YAZG7RTEWH8 __default__

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    Thu, Oct 16, 2025 8:15 AM
    Finished
    Thu, Oct 16, 2025 8:15 AM
    Attempts Made
    0
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    0%
    Return Value
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  • Base:Job:01K7P18TBWFP6QKGKGXQQCY7JE __default__

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    Finished
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    Attempts Made
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    Progress
    0%
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  • Base:Job:01K7P18T99TTCEZBV677GQZ9M1 __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 8:13 AM
    Processed
    Thu, Oct 16, 2025 8:13 AM
    Finished
    Thu, Oct 16, 2025 8:13 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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    0%
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  • Base:Job:01K7NZZN1EFRM3FRCHKGKJ81XR __default__

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  • Base:Job:01K7NZSWZKQM28PHJ7R8JWWG4Q __default__

    Actions
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    Processed
    Thu, Oct 16, 2025 7:47 AM
    Finished
    Thu, Oct 16, 2025 7:47 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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  • Base:Job:01K7NZ789QJBYZVMXQKNMJ7HQD __default__

    Actions
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    Processed
    Thu, Oct 16, 2025 7:37 AM
    Finished
    Thu, Oct 16, 2025 7:37 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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  • Base:Job:01K7NYSY8KK9CTD65YV6M05S6H __default__

    Actions
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    Thu, Oct 16, 2025 7:30 AM
    Finished
    Thu, Oct 16, 2025 7:30 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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  • Base:Job:01K7NWYR37YMZZVDPC3R7QSNGC __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 6:57 AM
    Processed
    Thu, Oct 16, 2025 6:57 AM
    Finished
    Thu, Oct 16, 2025 6:57 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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      "read_at": null,
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      "type": "booking_host_payout_information",
      "body": "Update your payment information",
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  • Base:Job:01K7NWJVBYZMYAHCMR1VDCE16C __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 6:51 AM
    Processed
    Thu, Oct 16, 2025 6:51 AM
    Finished
    Thu, Oct 16, 2025 6:51 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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      "id": 1619181,
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      "type": "review_new",
      "body": "Ronda vous a laissé un commentaire !",
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    }
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        "body": "Disappointing- we were not told until the day of, that shoes would need to be removed in the house (a very difficult task for my husband, and I have issues walking barefoot). This most likely would have had us pick a different experience. We were also not told ahead of time that she lived on the 2nd floor,(3rd by US standards) with no lift. \nI had communicated with Catherine by email at the very start stating I did not eat shellfish, and she said a mild white fillet would be served. When we got there the dinner was scallops- so there was no main food I could eat. There was another guest who signed up with us because of the fish, and no shellfish offering, so he also had no main dish. What food we did eat was very good, but very disappointing for the experience and expense to not have followed through with our earlier communications.",
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          "description": "I grew up near Montfort l'Amaury where my dad used to have a restaurant. Some are born with a silver spoon in their mouth, I was born with a wooden spoon in my hand! I spent a lot of time in my father's kitchen where I tasted the dishes, enjoyed all the smells and I watched all the recipes develop before my eyes, to the delight of the customers and mine.\n\nAfter having worked and loved fashion for 30 years, I am now a Therapist, but above all, I'm a bubbly 60-year-old Parisian who get back to my first passion cooking!! \n\nI cultivate the art of eating well for the well being, I like the discussions around a pretty table well prepared with a glass of good wine, a small jazzy note in the ear, a cozy atmosphere of candles.\nI like to explore new flavors, make beautiful meetings where everyone shares their experiences, their travels. I know Thailand quite well as I go there pretty often. It gives me the opportunity to bring back nice spices that I like to add to my dishes. \nI practice yoga, meditation, I study Buddhism, I eat organic without meat.\nI like the real, the natural, the authentic in the human relations and on my plate.\nTo sum it up, I would say I love life. If you wish, I propose before dinner as a joyful appetizer, a small walk on the docks with a magnificent view of Notre Dame.\nSee you soon.\n\n\nJ'ai grandi près de Montfort l'Amaury avec un papa restaurateur. Certains naissent avec une cuillère en argent dans la bouche , moi une cuillère en bois à la main!!! J'ai passé beaucoup de temps dans la cuisine de mon père où je goûtais les plats, humais les odeurs et je regardais toutes les recettes s'élaborer sous mes yeux, pour le plus grand bonheur des clients et le mien.\nAprès avoir travaillé et aimé la mode pendant 30 ans, je suis aujourd'hui Thérapeute, mais surtout une pétillante parisienne de 60 ans revenue à ses premières amours, la cuisine!!\nJe cultive l'art du bien manger pour le bien être, j'aime les discussions autour d'une jolie table bien dressée avec un verre de bon vin, une petite note jazzy à l'oreille, une ambiance cosy des bougies.\nJ'aime partager des saveurs nouvelles, faire de belles rencontres ou chacun partage ses expériences, ses voyages....Je connais bien la Thaïlande pour y passer régulièrement de très agréables moments. et j'en ramène de bonnes saveurs.\nJe pratique le yoga, la méditation, j'étudie le bouddhisme, je mange bio sans viande.\nJ'aime le vrai, le naturel, l'authentique dans les relations humaines et dans mon assiette.\nEn résumé curieuse de tout, j'aime la vie.\nSi vous le souhaitez, je vous propose avant le dîner en guise de joyeuse mise en bouche, une petite promenade sur les quais avec une vue magnifique sur Notre Dame.\nA bientôt. ",
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  • Base:Job:01K7NVGMZB9F3SM9N9FANZA87T __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 6:32 AM
    Processed
    Thu, Oct 16, 2025 6:32 AM
    Finished
    Thu, Oct 16, 2025 6:32 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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      "read_at": null,
      "id": 1619180,
      "account_id": 428797,
      "type": "conversation_new_message",
      "body": "You've received a new Eatwith message from Thomas!",
      "subject_id": 705939,
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    }
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        "body": "Bonjour Claudine,\nHier, je me suis trompé dans la date. Pour notre planning, il serait préférable que nous venions chez toi le mercredi 12 novembre. Cette date figurait également parmi tes options.\n\nEst-ce possible de changer ? Si oui, de manière informelle ? Ou dois-je annuler via eatwith et refaire une nouvelle réservation ?\n\nSi cela n'est pas possible, nous laisserons le 13 novembre.\n\nJe vous souhaite une bonne journée.\nThomas",
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            "description": "I have been living in Paris since I was a teenager and have lived in Montmartre for 40  years now. I'm truly in love with this district of Paris. I also love entertaining people and having my friends or my family around for dinner or simply a glass of wine or champagne with a few things to nibble at. I love cooking of course and offering my guests dishes that meet the seasons. I will never cook fresh tomatoes in winter or fix a strawberry tart at any other time than late spring when they are ripe, juicy and fragrant. \n\nI've always been keen on decorating my table, according to the seasons and the dishes that I have prepared, and naturally my table is always candle lit. I think that wine is to be served in proper glasses, and why not use silverware along with Limoges china when you are hosting friends ?  But I can also use fancy plates or glasses that I bought at flea markets or antique stores.  I would like my future hosts to discover what being entertained as true Parisians looks like.\n\nI would also love to help them discover my secret Montmartre. That's why sometimes I won t mind taking my guests for  an after dinner walk around Montmartre off the beaten tracks....\nI have traveled quite a lot around the world: Europe of course, Italy - Venice is one of my favorites- along with, Britain - where I spent a whole year as a student -, Germany, the Netherlands, Sweden... but also Morocco, Algeria and Tunisia where I found my taste for spices, the French Carabbeans, China, Vietnam, Israel and the US which I still visit regularly. \n\nI think that having people around and entertaining them at my home will be exactly what I have always tried to find when being abroad: feeling home in a foreign country and discovering what people 's life is really like.\n\n*If you do not see an event on a date that works for you, feel free to click on the calendar icon on any menu and request another date. ",
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              "created_by_api": "screen-api",
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              "created_at": "2025-10-15T16:03:06.000Z",
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  • Base:Job:01K7NV7G882MDS59MW3MZMH94X __default__

    Actions
    State
    Completed
    Timestamp
    Thu, Oct 16, 2025 6:27 AM
    Processed
    Thu, Oct 16, 2025 6:27 AM
    Finished
    Thu, Oct 16, 2025 6:27 AM
    Attempts Made
    0
    Progress
    0%
    Return Value
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      "created_at": "2025-10-16T06:27:31.204Z",
      "read_at": null,
      "id": 1619179,
      "account_id": 670003,
      "type": "booking_host_payout_information",
      "body": "Update your payment information",
      "subject_id": 668518,
      "subject_type": "users"
    }
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