logo
I traded my 9-to-5 for OnlyFans — I'm working harder with more hours than ever before: ‘If I don't, I'm f–ked'

I traded my 9-to-5 for OnlyFans — I'm working harder with more hours than ever before: ‘If I don't, I'm f–ked'

New York Post22-04-2025
Alix Lynx plans to never work a 9-5 job again because she cannot stand the repetitive nature of office work.
The 35-year-old sex worker was making over $80,000 working a corporate job but she found it completely uninspiring.
'The worst part is having to be at the exact same place at the same exact time every single day,' she told news.com.au.
'It was like Groundhog Day.'
Sitting at a desk all day made Ms Lynx feel 'stir-crazy', claiming she was expected to just stare at her computer screen until 5pm.
'The work was monotonous and boring. I felt like I was on somebody else's time and making someone else's money,' she said.
Alix Lynx ditched her full-time job for OnlyFans.
Getty Images
At one point in her career, the 35-year-old, who has over 2 million followers on Instagram, had a social media job. However, she became disheartened after constantly having her good ideas squashed by her boss.
'I hate being told what to do when it is coming from someone who I know doesn't know as much as I do about a certain thing,' she said.
'I didn't like having to smile and nod and say 'yes', when inside I felt like I had other ideas and we could have done certain things better.
'That is when I realized, 'Oh, I need to be my own boss'.'
Ms Lynx ended up joining OnlyFans. She creates X-rated content online, and even though she enjoys the work more, she actually believes it is tougher than a 9-5 grind.
'It is so much harder,' she said.
'The difference is that it is something that I love to do. So it really does not feel like work, but don't get me wrong, it is harder because I have to think on my feet all the time.'
Ms Lynx said her work is no longer boring and the same every day; now, she's constantly having to think of new ideas.
'Every day is a brand new day and I don't always know what's going to happen. But that's what makes it exciting,' she explained.
'The more I work, the smarter I work, the more successful I am.'
The 35-year-old pointed out that she's now always motivated to succeed because 'no one is coming to save me' because it is her business.
She also uses her 'brain so much' more now because she's constantly coming up with creative ideas.
thealixlynx/Instagram
'There is always a fire under my ass. At the end of the day, this is my business, this is my career. No one's coming to save me. So if I don't work hard, I'm f–ked,' she said.
'All the weight is on me, all the pressure is on me, and if I don't do well, that's on me. No one else.'
She also uses her 'brain so much' more now because she's constantly coming up with creative ideas.
'There's always some challenge I never expected that I've got to work through. It's a lot,' Ms Lynx said.
'As a business owner, I'm wearing a bunch of hats. I'm overseeing everything, I'm contacting my publicist, I've got graphic design meetings, I'm working on branding stuff.
'I'm chatting with other creators, planning out scenes, figuring out what kind of scenes we want to shoot, co-ordinating schedules, planning social media content, when we're posting, what we're posting. I'm constantly steering my brand and my business in the direction I want it to go.'
She said she feels like her life has 'meaning now' because she's in charge of her own success and creativity.
That does mean that the days of finishing work at 5pm are behind her; she doesn't have a set finish time anymore.
'I'm pretty much on from the moment I open my eyes to the time I go to bed. It's hard to put an exact number on how many hours I work a week, definitely more than 40,' she said.
For Ms Lynx, deciding how much she works is hard because she recognises it depends on what other people define as work.
Is it work when she's on the phone with her graphic designer mapping out her next move? Is it work when she's taking a personal development course with hopes it'll make her a better business owner?
'I'm always doing something, weekends, Sundays … I work through it all,' she said.
'Though I do try to carve out at least one full day a week to completely unplug, just to recharge.
'I didn't always do that, but I've realized how important it is.'
It has gotten to the point where the Onlyfans star admitted she has a hard time if she's not working.
'I feel like I'm wasting time if I'm not doing something productive. I optimise my time a lot,' she said.
'I order groceries and eat the same meals daily so I don't waste time on little decisions.'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Eugenie Bouchard fights back tears after last tennis match of career
Eugenie Bouchard fights back tears after last tennis match of career

New York Post

time2 hours ago

  • New York Post

Eugenie Bouchard fights back tears after last tennis match of career

Eugenie Bouchard couldn't contain her emotions on Wednesday night as the tennis star said goodbye to the sport she loves for one final time after falling in the National Bank Open in Montreal. ​​Bouchard, 31, addressed the crowd after she fell to No. 17 seed Belinda Bencic, 6-2, 3-6, 6-4 in the final singles match of her professional tennis career. She confirmed earlier in July that she planned to play her final tournament in her hometown and struggled to compose herself as she spoke to the crowd. 'Tennis has given me so much. I am filled with so much gratitude for this sport and the people that helped me along the way,' she said before pausing momentarily to collect herself. 'I want to thank my mom, dad, sisters, & brother for their sacrifice and support. I want you to know, when this crowd cheers for me, they're cheering for you too. I wouldn't be here without you. 'Also to all the coaches, physios, trainers, everyone I've worked with. You all know who you are. Because of your hard work I was able to live out my dreams, thank you!' ​​Bouchard had a memorable career, becoming the first Canadian-born player representing Canada to reach a Grand Slam singles final and the first Canadian to rank in the WTA's top 5. She reached the semifinals in the 2014 Australian Open and the French Open and made it to the final at Wimbledon that year, where she lost to Petra Kvitova. 'With her standout achievements on court and engagement with fans, Genie has inspired a generation of young Canadians and helped grow the popularity of tennis around the world. On behalf of the WTA, I wish her every happiness and success as she sets out to conquer fresh challenges,' WTA CEO Portia Archer said in a statement on Wednesday night. An emotional Eugenie Bouchard waves to the crowd during her retirement ceremony after she fell in the final singles match of her professional tennis career on July 30, 2025. David Kirouac-Imagn Images Before her final match on Wednesday, actor and star of the hit CBS sitcom 'Big Bang Theory' Jim Parsons wrote a heartfelt tribute to ​​Bouchard, recalling the wild ride he experienced following her run at Wimbledon in 2014. Parsons recalled how he and his husband, Todd Spiewak, were invited to watch Bouchard play after they were introduced to each other by their managers. After schedules were sorted, Parsons and Spiewak flew to London to watch the Canadian star make it all the way to the final round. Eugenie Bouchard gets emotional during her retirement ceremony on July 30, 2025. Getty Images 'I will be rooting for her, this time on TV again… Whatever the result of the match and this tournament, if Genie is really hanging up the racket, at least as a professional, I wanted to write this congratulations/thank you/ode to her, in case,' he wrote. 'Genie, I will never forget the steely focus and icy resolve you had as a player, something I may not have understood had you not invited me into your world to witness up close… 'Congratulations on all you've accomplished. Thank you — and your whole family—for being so inclusive to us groupies for two weeks in Wimbledon.'

A gallery of popular ice cream types around the world
A gallery of popular ice cream types around the world

USA Today

time2 hours ago

  • USA Today

A gallery of popular ice cream types around the world

Photo courtesy of DeSid / iStock Via Getty Images Plus From a Vermont maple creemee to a sweet sundae that masquerades as a plate of spaghetti marinara, ice cream around the world is more than your average cone. Get a taste of summer with these ice cream styles worth melting for. Advertisement Photo courtesy of KEYZ NEW Ice Cream The result of this international ice cream style looks like your typical swirly soft serve cone, but in New Zealand, the difference is in the blend. Ice cream parlors use a machine that combines premium vanilla ice cream with frozen fruit, resulting in a creamy treat locals call 'real fruit ice cream.' Traditionally, New Zealand-style ice cream starts with a vanilla base, but some shops offer chocolate ice cream, vanilla frozen yogurt, and vegan nondairy options for mixing with fruit. Photo courtesy of I-CE-NY Move over, pad thai. I-tim-pad (also called stir-fried ice cream or rolled ice cream) is a Thai street food sensation that originated in the early 2000s. This international ice cream style begins by pouring a sweet milk base onto a freezing metal plate, adding a variety of mix-ins, such as fruit, candy, and cookie crumble. The mixture is then chopped, mashed, and spread until it's frozen. Finally, the sweet concoction is rolled into tight scrolls, which are placed vertically in a cup and topped with goodies. Photo courtesy of Valente Romero Sanchez / iStock Via Getty Images Plus While traditional mochi dates back thousands of years in Japan, mochi ice cream was popularized in Los Angeles, California, in the 1980s by Frances Hashimoto and her husband, Joel Friedman. Together, they developed the novel frozen dessert, wrapping small balls of ice cream in thin mochi rice dough for a convenient handheld treat. In 1993, Hashimoto's family's company, the Mikawaya confectionery, began mass producing mochi ice cream. Advertisement Photo courtesy of spukkato / iStock Via Getty Images Plus Malaysia gets mighty hot. To cool off, locals turn to a take on shaved ice known as ais kacang. A heaping stack of shaved ice gets topped with an often colorful and sometimes bewildering assortment of ingredients: things like grass jelly, sweet corn, palm nuts, diced fruit, aloe vera, condensed milk, and a whole host of sweet flavored syrups. Photo courtesy of Coneflower Creamery Sorbet is truly an international ice cream style, with an origin story that varies, depending on the source, and touches several countries. But many cite Persia (now Iran), where it was tradition to pour grape juice over snow to create sharbat, an ancestor to sorbet. Some believe Marco Polo introduced sorbet to Europe upon returning from his global explorations. Wealthy Italians initially used sorbet as a palate cleanser between courses, but the delicious ice cream style soon gained popularity among all classes as sorbet vendors began popping up in plazas. Photo courtesy of Ekaterina Bubnova / iStock Via Getty Images Plus Predating modern ice cream by centuries, kulfi originated in the Mughal Empire in the 16th century and was a royal delicacy favored in imperial courts. Originally infused with saffron, cardamom, pistachios, or rosewater, the dessert was made by simmering sweetened milk until thick and creamy, then freezing it in metal molds. The result is a denser, creamier, more custard-like ice cream than Western varieties. Advertisement Photo courtesy of Raul C / iStock Via Getty Images Plus Chewy, stretchy, and elastic aren't words usually associated with ice cream, but they apply to dondurma. This traditionally hand-churned Turkish ice cream is made with milk, sugar, and salep powder. It's sometimes served on a plate, in a cone, or twisted on a stick like a kebab! Photo courtesy of Eis Fontanella Spaghettieis (or spaghetti ice cream) was invented in 1969 by Dario Fontanella, a son of Italian immigrants who owned an ice cream shop in Mannheim, Germany. He was inspired by a dessert called Mont Blanc, in which chestnut puree is piped through a pastry bag. Fontanella had ordered this dessert at a restaurant that used a spätzle press instead of a pastry bag, which gave the puree a noodle-like appearance. Fontanella tried the same method with ice cream, shaping the ice cream into spaghetti-like strands, and then smothering it with strawberry sauce as the "tomato sauce" and white chocolate shavings as the 'parmigiano cheese.' Today, this international ice cream style is available at almost every ice cream parlor in Germany. Photo courtesy of jackmalipan / iStock Via Getty Images Plus Gelato's earliest history can be traced loosely to ancient Greek and Roman civilizations, when sweet-tooths enjoyed icy fruit and honey mixtures. Bernardo Buontalenti, a Florentine architect and artist who lived during the Italian Renaissance in the 16th century, often is cited as the inventor of gelato, having come up with a frozen cream made with ice, salt, lemon, sugar, egg, honey, milk, and a splash of wine. Today, fans enjoy a wide range of gelato flavors, ranging from classic stracciatella to salted caramel. Advertisement Photo courtesy of dan_chippendale / iStock Via Getty Images Plus Cornwall, England, is famous for its clotted cream, made by heating full-fat cow's milk in a steam or water bath and allowing it to cool slowly until cream clots rise to the surface. This high fat cream, when made into ice cream, is about as creamy and deliciously rich as it gets. Photo courtesy of Vermont Cookie Love New England soft-serve stands popped up across the region in the 1950s and '60s, but the iconic spiral sweet treat was invented in the 1930s. (Both Tom Carvel of New York and Dairy Queen's founders from the Midwest take credit for its creation). Today, whether in twist cones, sundaes, or dipped in chocolate and other flavors, the nostalgic favorite is part of the region's sweet seasonal ritual. In Vermont, it's called a creemee, which while similar in texture to soft serve, is defined by its higher butterfat content. The name is thought to reflect the creaminess of the ice cream and the state's emphasis on high-quality local dairy. (Go hyper-local with this international ice cream style and order a maple creemee!) Photo courtesy of Andy's Frozen Custard In the early 1900s, brothers Archie and Elton Kohr came up with the frozen custard recipe, adding egg yolks to the ice cream mix, so it'd stay cold longer. They were the first to sell frozen custard commercially — on Coney Island, New York, in 1919 — where they sold more than 18,000 cones in one weekend! But it was at the 1933 World's Fair in Chicago, Illinois, where frozen custard became forever intertwined with the Midwest. Milwaukee, Wisconsin, then became known as the unofficial frozen custard capital of the world. Advertisement Photo courtesy of leyaelena / iStock Via Getty Images Plus Akutaq, also known as Alaskan ice cream, was traditionally made with animal fat combined with sugar and wild berries. Today, this dessert popular in Alaska comes in many varieties, most made from whipped Crisco combined with blueberries, cranberries, salmonberries, crowberries, or cloudberries. Photo courtesy of Kula Shave Ice Inspired by Japanese kakigōri, shave ice arrived in Hawaii in the late 1800s with immigrant plantation workers who used hand-cranked tools to shave ice for a cooling treat in the tropical heat. Today, it's a beloved Hawaiian dessert elevated with flavored syrups, sweetened condensed milk, adzuki beans, and other creative add-ins. Photo courtesy of carlosrojas20 / iStock Via Getty Images Plus

Instagram Restricts Live Streaming to Creators With 1,000 or More Followers
Instagram Restricts Live Streaming to Creators With 1,000 or More Followers

Yahoo

time3 hours ago

  • Yahoo

Instagram Restricts Live Streaming to Creators With 1,000 or More Followers

This story was originally published on Social Media Today. To receive daily news and insights, subscribe to our free daily Social Media Today newsletter. Yeah, this is not going to go down well with smaller creators on Instagram. Over the past few weeks, you may have seen this notification pop-up in your IG feed (via Social Varsity): Yes, Instagram has increased its follower requirements for live-streaming, which will mean that users who haven't grown their account to a certain level will no longer be able to broadcast in the app. Which will be a significant blow to many smaller creators who use IG Live for varying purpose, and have been able to connect to smaller groups via live-streams. Now, you'll have to do video calls instead. Which, if you only have 1,000 followers, will probably work anyway, but that'll also reduce any discoverability benefits that come from live-streaming on IG. So why the change? I asked Meta about the update, and it told me… nothing. Meta didn't get back to me with an explanation on the update, so I can only speculate on the possible reasons. For one, live-streaming is expensive to support, and maybe Meta decided that it's not worth paying to fund live-streams with only eight viewers. People can also use live-streams for less than savory purpose, by creating a new account, referring people to it, then broadcasting NSFW material. If it gets banned, so be it, and maybe, by increasing the threshold to 1,000 followers, that'll eliminate those who may be looking to use its tools for this purpose. It could also help to increase the quality of live-streams, by ensuring that only people with some sort of audience can broadcast. Like, you're less likely to be a full kook if you have at least a thousand people following you, and maybe, that could then increase the overall perception of streaming as a medium. The change also brings IG more into line with the live-streaming requirements of other platforms. On TikTok, users also need to have 1,000 followers to be able to live-stream, while YouTubers need at least 50 subscribers, which, considering the viewer-to-subscriber ratio, is probably about the same thing. YouTube also recently increased the age limit of live-streaming in the app to 16, the same age restriction that IG implemented back in April. So there's been broader action on live-streaming in general, for seemingly various reasons, and this is just another update along the same lines. Which, again, is bad news for smaller creators, but maybe you'll just have to put more time into building an audience before you broadcast.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store