#varied industries

[uniqueartisanconnoisseur]

Farm Progress 2023, what's in store?

This morning Keith and I attended the 2023 Farm Progress Show media day. The show will open on Tuesday, August 29th, and run through Thursday August 31st. The day opened with media gathering. Farm Progress Show’s Matt Youngman, and Dena Morgan offered up some opening statements. “This is the 70th Farm Progress Show, and the 10th time it has been in December,” Matt said. “The first time the show…

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#100 years of farmall #2023 Farm Progress Show #ag policy #agricultural innovations #Bayer #Big Bud #Dena Morgan #Farm Next #Fendt #health and safety #Lions Club #Luke Bryant #Matt Youngman #Richland Community College #soybean innovation #startuups #tent city #varied industries

[msviolacea]

One of today's posts on Ask a Manager has me very curious, so ... poll time!

Note that if you don't drink at all, this is not aimed at you. I'm curious about people who would drink in social situations - what's your limit for professional situations?

#poll #just curious #i know it probably varies by industry #god knows i know enough people who are entertainment-adjacent #and i've met writers at writing conventions #and it varies by country/region #but still #curious for just the raw numbers

[twic0rd]

(tagged by @vampiricsheep! thank you :D)

The rules of the game are to write one song for every letter in your url, and then tag as many people as there are letters in your URL!

T - Take Me Back to Eden by Sleep Token

W - Wild Blue Yonder by The Amazing Devil

I - I'd Rather See Your Star Explode by Slaves

C - Counting Cards by Rainbow Kitten Surprise

O - One For the Money by Escape The Fate (we're cheating and using an O, because i dont think i have a song that starts with 0 lol)

0 - 0% Angel by Mr.Kitty (I FOUND ONE. I FORGOT ABT THIS SONG. keeping the O in tho.)

R - Rockstar by Blue Stahli

D - Discord by Odyssey Eurobeat (because its funny/for the bit, but i may also recommend Die To Live by Volbeat! ps pls give odyssey ur love, shes really talented and is still making music!)

(tagging @zanerak, @quixlebug, @azonine, @nibblecat1, @scoobisoft, and anyone else interested :) i had a hard time picking just one if i have the opportunity i WILL send u 100+ song playlists very enthusiastically)

#ehe #tag game #chytag #i tried to limit the metal im not sure i succeeded. i think 4 of these bands are categorized as metal. #oops. #blue stahli is also industrial punk tho iirc so its varied metal

[nimblermortal]

TEACHERS DON'T GET COST OF LIVING RAISES?!

Okay so I work in STEM industry and every year the company does some sort of transparency BS saying that if all conditions were ideal, the company met or exceeded all its targets and you met or exceeded all of yours, you would get some 10% in raise. Usually there's some nonsense about oh, but we missed this target - and also it's not that you just get more if you do well, it's that your manager gets X% to split between their employees, so if you get above average it means they had to ding someone else to give it to you - but generally I get around 5% a year

(on top of working in STEM industry and having my time vastly overvalued)

but Tea said that's just not a thing for teachers? Sometimes they get their wages CUT instead?!

Y'all, I knew we were paying teachers badly, but I didn't realize that we were also paying them progressively less for every year they worked in the same place.

#idk if this is leading up to some sort of poll about what industry people work in and whether they get cost of living raises #or just a general Discourse political awareness thing #but holy CRAP y'all why do teachers put up with this?? why do we expect them to?? #tagging for negativity #anyway this probably varies by state and definitely varies by country but WTF

[kimchunsgha]

just saw something about how groups have been releasing more single albums than mini albums and albums recently and basically complaining about it and i just wanna say that there's probably a reason for that... i don't know if people sat down and ever thought about how long it takes to do a full song and to master it and polish the sound and things like that and i am gonna bet that most people have not because the only thing they care about is getting new music from their faves. kpop stans in general are very fed by getting 2 or 3 comebacks a year from their groups if not even more and genuinely i always think about how they just have all of these songs ready to go and to be released for comebacks and sometimes the comebacks don't really have that much long gap between them. you should be incredibly thankful that a group pulls out two mini albums in a year or even a mini album and an album because i imagine that producers are working extremely hard to meet those deadlines to make the songs for the comeback so in hindsight, having a group doing a comeback with a single album is way easier and requires less work than a mini album or a full album would honestly just be grateful they are putting out new music in such short notice because it's not as easy as some people make out to be

#i don't know if it's because i wanna be a music producer #but truly people don't care about the work music producers put to make #songs sound the way they do #and especially in an industry like the kpop industry i just #imagine it must be hard to meet deadlines #i just want people to think about these things before they start complaining #obviously this varies from group to group #but i am obviously talking about groups that have comebacks very frequently #and decide to still make a comeback with just a few songs #just be grateful and think about these things that's all #i wanted to get this off my chest so now i'm leaving JHDFGJ #tris.txt

[always-a-slut-4-ghouls]

I think someone put the brain of a mouse or maybe a squirrel inside my head at some point because all winter I was like “I crave nuts and seeds” and now that it’s getting warmer and brighter out my brain keeps going “it’s fruit time”

Like, modern transportation has made it possible to move many fruits all over the world (in theory) all the time! But the primal early plesiadapiform part of my brain is like “you must eat what is available this season”

#I was going to go with euarchonta or plesiadapiform brain but I think the early members of both of those groups were from a tropical #ecosystem. if I’m wrong though and either are from more seasonal environments I could change what I used #actually. wait. plesiadapis is from the late Paleocene. yes. but tropical plants have reproductive cycles too #do they generally vary by season or are they just doing it all at their own pace by species #I am from a very cold seasonal climate that gets hot af in summer but is pretty cold for a good five-ish months #not all equally cold #it’s bad for our environment if it doesn’t get cold as balls for a bit every winter #and we didn’t really get that this winter. but that’s not my point! #I mean to say I can’t remember how it works in tropical environments #if the plants just time their reproduction whenever in the year or if there are seasons for most plants at the same time #does that make sense? I’m using the primate-like-mammal. if it’s wrong then whatever #fuck it we ball #maybe I should have gone with a group further back in time but I couldn’t find climate info easily about things that far back and fuzzier #i am not the most familiar with primate evolution. especially early evolution of the group. I’m open to learning more #i just tend to fixate on certain other things like early mammals and horse and cat evolution #paleontology #emma posts #I like juice all year though #one day I want to try many varieties of fruits that I cannot access easily where I live because they can’t be shipped here #or they just aren’t as popular a variety on an industrial scale #maybe one day i will have a big greenhouse and i will be able to grow the banana varieties I want to try #I can see why some plant varieties aren’t grown on a large scale. some of these bitches are SUPPOSED to be able to grow in zone four but #they refuse to work with me! blueberries make sense. the soil here is nowhere near acidic enough and they would need to be in a pot or #whatever. ya know? but some plants just won’t! or I get them and then the weather here which would NORMALLY work is different that season

[thesixthstar]

god idk how I acquired these powers, but I woke up today feeling rested, decided it felt like a Project Day, and then I just. did projects. I finally started my spoon carving kit (only got through carving the bowl before deciding my hand would be too mad at me if I did more), then finally re-died my faded black jeans back to black again, then finally took a stab at making a hand-me-down from my mom into a shirt I might ever want to wear. Now I'm gonna have a snack and lay out my presents for my DND party for them to find when they show up, and hopefully be all asleep before 3:30 AM because I am unstoppable today

#tag #the shirt is so messy but it was only 35% an attempt at a wearable shirt #and 65% an exploration of what I can do if im half-assing alterations #and the answer is actually a pretty good amount #took the sleeves off it and then put darts in the armscye #didn't wanna measure or pin anything for the darts so i just pinched and marked with the water soluble #and tried to make it bleed thru the fabric to trace it to the mirrored side #then did my best - and its remarkably passable! I will absolutely repeat this method of neglect #also cut off the neckline and tried the rolled hem foot - mostly successful but tbh i think not stiff enough for the shirt i want #(may go back and fix one day if i feel industrious again) #used the cut off sleeves as binding tape to enclose the arm holes (incredibly messy) #freehanded some darts in the back and sides to make it more flattering #(varied levels of success - may also redo these one day)

[dandelioncore]

I've blessed myself by making a setting where I can put all my ocs from times gone by

#i have so many that i lost in interest in but now!!! they can all feasibly exist and hang out here!!! #albeit with vary levels of differences from how i originally imagined them but the bases are the same #like this new setting is vaguely 1500's based but if they got the industrial revolution started early for transport reasons #so my modern ocs have the most change but they're still here 😇 #liam good news your brother no longer thinks you're dead bc none of the bad stuff has happened to you guys yet!

[weirdlizard26]

the way aziraphale stops mid-banishment in ep2 when he recognizes crowley. THEYRE ALREADY FRIENDS!!! OR PALS IDK!!! BUT THERES SOMETHING THERE DO YOU GET ME!!!!

#wl26 #go #<- this tag sucks why did i do this to myself #its just so nice to see the varying degrees of familiarity between them in different time periods kgjdnfg #its like meeting someone who works in the same industry as u and ur supposed to be each other's competitions but wow same hat! #how are ya hows the kids! #whatever #care about them deeply #im so tired sorry if im not making any sense ive been helping clean stuff all daydsnkjsfdgd #good omens

[spaceshipkat]

if there's one thing that people who hire freelance editors (be it for developmental edits, copyedits, an editorial assessment, or a proofread) need to learn it's that paying someone a pittance like $50 to spend weeks of time editing a 100,000 word manuscript (the quality of which we can't always verify or don't always have the luxury of turning away) is absolutely fucked. you may have written the book for free in your free time, but you're hiring an expert to help you make that book readable! to help make it good! to guide you in the right direction so you can be proud of what you've created! would you edit a 100,000 manuscript (my average for 100,000 words is three weeks, though that can vary depending on the genre, category, or what exactly i've been hired to do) for $50? no? then don't fucking expect an editor to!

#kat vents too #i'm tired #i'm very very lucky in the clients i've taken on #to the point i have multiple established clients who continuously hire me for more books #my offers are usually very reasonable for the amount of work i'm taking on and the experience i bring to the job #and still i have potential clients say it's completely unfair to charge what i do #despite th fact i often go lower than what might be industry standard (or what one company i work w suggests) bc i understand expenses #averages vary from company to company since i work for several #but you'll be hard pressed to find someone willing to edit a 100k behemoth of a fantasy novel for $50 #respect your editors or get fucked

[vero-niche]

unprompted but i just realized yet another reason why i hate antivaxxers: they basically made it taboo to talk about the side effects of vaccines. like, yes i fully encourage vaccines and yes im experiencing side effects for over 3 months after my fourth shot. and not being able to share that is bad!! because if more afab people have stood up and been open about how it can (and very often will!) fuck up your period, we might have had this already fixed in the new versions. but no, even now i have to preface my vents about it with "im not an antivaxxer tho please believe me" and talking about side effects evokes a cynical gut reaction - and rightfully so! bc these people made it so fucking hard to be taken seriously on this topic with their ridiculous fake stories. it makes my blood boil ngl

#not to mention the already existing bias of the pharma industry against women's complaints #like. my rage when i realized what was happenning was blinding #and yknow how i realized?? i told my also afab friends about it and one of them was like #'oh yeah i got covid and it messed up my period for 6 months' #and then i also remembered the prev 3 made my periods stronger for a few months too but i guess i timed those ones right #and i work at a pharma software company. the WAY it works is that they NEED the patience feedback because its so varied! #they cant filter side effects out properly before releasing the drug/vaccine bc every body is different!! #not to mention the test subjects are usually - surprise surprise -male! #god i just. ugh. im tired #sry for the rant guys #covid 19

[cocotine]

ok fuck off how did i name 2 separate mermaid characters "pearl" without knowing either time

#im gonna write a mermaid movie i think. the world needs more mermaid media #like that's not the little mermaid #we need More and Varied and More Varied mermaid worlds. killer mermaids lazy mermaids arctic mermaids freshwater mermaids #betta fish mermaids that are assholes. tropical reef fish that have weird gender fuckery. little schooling mermaids #mermaid romance. mermaid adventure. mermaid mystery. we need it #also harpies #blabber #literally the untapped mermaid market in the animation industry? unbelievable

[daydreamerdrew]

Iron Man (1968) #62

#intrigued by the discordance here between Tony’s public reputation as a playboy #which’s portrayal varies as to how accurate that actually is #and his reputation as a dedicated businessman at Stark Industries #which is consistently true #his work at Stark Industries is what people would actually know him from #they don’t know him as a famous playboy #so it’s interesting to see how people make sense of that he’s seen as both frivolous and serious #it’s not even the employee that doesn’t know Tony that well that brings up the playboy thing #it’s Pepper #who because of her position in his life as his secretary knows him pretty intimately #‘despite being a playboy his company is almost his life’ #despite that you would think he has other priorities (women) #he’s actually significantly more invested in his company than other comparable people are #but Pepper as Tony’s secretary fully believes in the legitimacy that Tony is a playboy #marvel #tony stark #pepper potts #my posts #comic panels

[despite-everything]

every so often i end up with literally no food in my apartment and have to do a large grocery shop... earlier this year that would total like $80, but yesterday it cost a solid $115.

#and of course im underpaid #i should be making $5-10 more per hour based on the industry standards (can vary... i think i should make $8 more per hour than i do) #anyway ive known inflation is getting bad but like i just compared a grocery bill to one from march #that were nearly identical #except this time it cost an extra 35 dollars #tree talks

[eukaliptol]

songs to kill and maim and dice people up to - the collector inspired playlist

#playlist #link #asa emory #the collector 2009 #the collection 2012 #alt metal #industrial #electronic #tried to match the lyrics vibe-wise #to varying degrees of success #(i feel like the songs with no lyrics have the most success)

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

#long post #sorry #i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants #restaurants #line cook #service industry