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PostPosted: Wed Jun 24, 2020 6:12 pm 
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Joined: Sat May 23, 2020 8:12 pm
Posts: 68
Location: Baltimore
Where do you work? Is there something your company is hiding from its customers? Is there a secret menu item or cameras in the bathroom? Post it here.

I've worked several at radiology clinics and hospitals in the USA.

- 95% of the time we forgot to burn the CD/DVD with your images. They weren't "misplaced"

- When you ask "how much radiation is this?" during a CAT SCAN you are given a bullshit answer like "its equal to 10 chest xrays" so the exam can keep moving. Ask for the dosage report after your exam.

- You can chose to not drink the Barium for the test and instead have it through an enema.

- if youre hot/ugly/interesting in any way, the staff likely looked you up on facebook.


I also worked at Dunkin Donuts and if you go to the register and say: "Give me them Dunk Nuts!" theyre supposed to give you one free glazed donut.


Keep it going~

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PostPosted: Wed Jun 24, 2020 6:51 pm 
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Joined: Thu Oct 12, 2017 10:12 pm
Posts: 776
I was in food safety management for 13 years.
A grade labels on meat are from a USDA inspector coming by and checking 10 samples every hour out of 100,000 real pieces per hour being ran.
the people grading the meat don't give a shit as long as the USDA isn't there for the 30 seconds it takes to do their check.
in reality you're paying premium prices for A grade meat that's essentially the same as anything else you buy.
temperatures in meat factorys during processing are supposed to remain under 45 degree or you'll catch clostridium c perfingens disease, nobody cares about it and you're never told about it because the only things it does is temporarily makes you stupid, and 90% of the time the environmental temperature will fail.
Food safety management at it's upper echelons shift the conversation from "safe to eat" and into "who should be eating it" then the entire point of sale chain is redirected to accommodate the decision.
1. rich neighborhoods always get properly handled food.
2. poor neighborhoods almost always get improperly handled food.
3. middle class neighborhoods always get food on sale because it's a mix of good and bad.
4. younger neighborhoods get mostly bad mixed with some good.
5. older neighborhoods get mostly good mixed with some bad.
thank the census for giving food corporations the public information for that scam.
the food industry hides neglect behind the consumer not being properly educated on how to handle and cook meat at home.
if you get sick, it's your own fault, and has nothing to do with them systematically shipping non conforming food to your neighborhood.
furthermore nobody in government is going to do anything about it, because people have to eat, and the last thing a government wants is a food shortage because 60% of the meat isn't handled properly.

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PostPosted: Wed Jun 24, 2020 7:28 pm 
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Joined: Sat May 23, 2020 8:12 pm
Posts: 68
Location: Baltimore
The_Carrot wrote:
I was in food safety management for 13 years.
A grade labels on meat are from a USDA inspector coming by and checking 10 samples every hour out of 100,000 real pieces per hour being ran.
the people grading the meat don't give a shit as long as the USDA isn't there for the 30 seconds it takes to do their check.
in reality you're paying premium prices for A grade meat that's essentially the same as anything else you buy.
temperatures in meat factorys during processing are supposed to remain under 45 degree or you'll catch clostridium c perfingens disease, nobody cares about it and you're never told about it because the only things it does is temporarily makes you stupid, and 90% of the time the environmental temperature will fail.
Food safety management at it's upper echelons shift the conversation from "safe to eat" and into "who should be eating it" then the entire point of sale chain is redirected to accommodate the decision.
1. rich neighborhoods always get properly handled food.
2. poor neighborhoods almost always get improperly handled food.
3. middle class neighborhoods always get food on sale because it's a mix of good and bad.
4. younger neighborhoods get mostly bad mixed with some good.
5. older neighborhoods get mostly good mixed with some bad.
thank the census for giving food corporations the public information for that scam.
the food industry hides neglect behind the consumer not being properly educated on how to handle and cook meat at home.
if you get sick, it's your own fault, and has nothing to do with them systematically shipping non conforming food to your neighborhood.
furthermore nobody in government is going to do anything about it, because people have to eat, and the last thing a government wants is a food shortage because 60% of the meat isn't handled properly.


holy macaroni batman this is insane

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PostPosted: Wed Jun 24, 2020 10:25 pm 
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Joined: Thu Oct 12, 2017 10:12 pm
Posts: 776
p.s. i no longer work for the food industry. my consciences told me they could get fukd, now I do prefab for exotic alloys. I did the prefab on the c103 heat shield the spacex mission is using. I like this career better ^^

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PostPosted: Thu Jun 25, 2020 12:56 pm 
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Joined: Sat May 23, 2020 8:12 pm
Posts: 68
Location: Baltimore
The_Carrot wrote:
p.s. i no longer work for the food industry. my consciences told me they could get fukd, now I do prefab for exotic alloys. I did the prefab on the c103 heat shield the spacex mission is using. I like this career better ^^


is this part of the vessel that recently left earth?

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PostPosted: Thu Jun 25, 2020 5:04 pm 
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Joined: Thu Oct 12, 2017 10:12 pm
Posts: 776
indeed

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PostPosted: Sat Jun 27, 2020 10:46 am 
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Joined: Fri May 18, 2018 1:40 am
Posts: 47
i was a chef for 15 years and these are just a few things i've noticed

the food you eat at your table gets handled more by bare hands in the kitchen then you ever would at your table eating it, believe me on this.
if something is dropped, its usually just picked up and ran under cold water even raw meats/fish
if something is past the expiration date it will still get used 100% of the time if there is no discoloration or smell
don't be fooled, people rarely wash their hands, even after coming in from a smoke/bathroom
if you are an ass hole of a guest, don't be surprised if your food gets fucked with, i've seen people spit on food(this was a LONG time ago).

don't get me wrong for the most part kitchens are very clean and this stuff doesn't happen that much at all. also, i am no longer a professional chef haha

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PostPosted: Sun Jun 28, 2020 4:03 pm 
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Joined: Sat May 23, 2020 8:12 pm
Posts: 68
Location: Baltimore
mibotsu wrote:
i was a chef for 15 years and these are just a few things i've noticed

the food you eat at your table gets handled more by bare hands in the kitchen then you ever would at your table eating it, believe me on this.
if something is dropped, its usually just picked up and ran under cold water even raw meats/fish
if something is past the expiration date it will still get used 100% of the time if there is no discoloration or smell
don't be fooled, people rarely wash their hands, even after coming in from a smoke/bathroom
if you are an ass hole of a guest, don't be surprised if your food gets fucked with, i've seen people spit on food(this was a LONG time ago).

don't get me wrong for the most part kitchens are very clean and this stuff doesn't happen that much at all. also, i am no longer a professional chef haha


I believe this.
Whats more crazy is covid aware people who order out.

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