Oh, yeah. I could see myself not surfing the chat, and not modding during the day, but not using the internet? That would be weird. And it would make my job much harder...
@AlexandreVaillancourt I mean the opposite. The only time I get online during the work day is on my break, and occasionally when things are very slow and I sneak a bit in. All of that on my phone as I don't have access to a computer at work.
I have some friends that get filtered internet at work. They're devs & need to be able to look up specifications, etc. But someone(s) somewhere(s) in their corporate mandated filters. Which mostly means some stuff is randomly not accessible from within their network. Which seems dumb to me.
@AlexandreVaillancourt Maybe? I dunno - there's like always a way to manage to not do work. I'd have issues with a place that basically assumes they can't trust me. Unless it's fed work or requires clearance, I think it sends the wrong message.
@bruglesco what sort of place do you cook @? Not prying for specific names, but I'm curious about how your menu gets set & what type of scale you have to deal with.
@Pikalek I've worked in quite a few kitchens ranging from bar & grille to fine dining with a little fast casual thrown in. Currently I work in a local university dining hall.
Menus are usually planned by chefs. They are typically done thematically.
The dining hall does about 400-600 for lunch and 300-400 for dinner
I could do any station in the dining hall. (And most kitchens) Before this job I was a Sous Chef and a Kitchen Manager before that. I'm usually the one training people.
Ah, I see. Some places are very role specific. My son is line cook in a place with fixed roles. But my sister in law was at a place where everyone was more or else expected to be able to handle anything based on demand.
Did you go the culinary school route or work your way to sous solely through time in the kitchens?
@Pikalek Almost all kitchens (that I know of) use the first model. The second one is not very practical, unless the person already possesses a wide range of skills.
I've seen it go poorly with the exception of very small operations. (think taco stand or hot dog cart)
Culinary school isn't necessary to make a solid career in the industry. However, if he has any aspiration of leading a kitchen as a Chef or an Owner, Culinary school will accelerate that by 5-10 years.
@Pikalek What do you want to learn? I'll teach you. You can pay me back by teaching me programming ;]
I can also imagine what you are referring to. I was not here for it but I have seen behavior like that on the internet before. (As well as daily in my five year old)
@Pikalek Thanks! Knife skills are easy to teach, but once you learn them repetition is key. My biggest suggestion with spices is to get to know them. Experiment until you can detect them without thinking.
@Pikalek That one I can't help with.
Knife skills are so easy to teach I even taught my five year old
Then the grip. Thumb and forefinger should pinch on the bottom back edge of the blade (none of that finger along the spine crap) with the handle nestled firmly in the palm.
That's one of the things a parent can transmit. I don't see myself teaching programming to my sons before they're like... 10... just because of the computer screen...
stabilize what you are cutting (usually with your off-hand) and always cut away from yourself (and others) and don't try to force it. Knives are meant for slicing, but people often seem to forget that and use them with force.
(when separating things though I usually slice in with the knife in then twist.)
The bones & shells probably could be done w/ a cleaver, but I didn't have one in my set & the chisel is already in the kitchen, so that was that for me.
Ugh, yeah. When there's other people / sounds around, I often need the closed door / space to focus on working. But back when I was teaching, I also wanted to be accessible to students. It's hard to have an open door policy when a literal open door is impediment to work.
I know that there's an option for me to delete it, but when I've used it in the past, it sort of hangs out in answer purgatory for a while. I guess I had assumed if a mod did it, it would be more of an instant redacted from the record of time sort of thing.
Know I'm wondering if there's some sort of secret account flag that marks the number of times a mod has needed to strike my discourse from the public record...
There is probably that kind of thing. There is also probably an account flag that checks what you have deleted yourself. I'm not sure if the system thinks its the same thing though.
@AlexandreVaillancourt Maybe it just does that for the user that submitted/removed it? I suppose the last time I did that I could have logged out to see how it shows up to other; didn't think of that at the time.
Yeah, I tried opening it in a logged out window & it doesn't show anything from my answer. Must just be a "leave it there for a bit so the users can react to it if needed" sort of thing.
Unless there's something super secret going on, I believe I can tell what it's communicating - for instance: "it'll possible to" was removed & "apart from Html and Css, can i" was added.
As to which colors the text of those respective parts are, I would be very reluctant to wager money on my answer.
The colour of the text is black, but the background is red on the left, and green on the right, with two different "intensities", one lighter for the paragraph, and the other stronger behind the actual text.
I can identify the highlighting colors. Colored fonts thought are often a problem. Normal ones anyway. It's sort of a function of stroke weight. The fewer pixels I have to work with & the closer their brightness/darkness is to their background, the harder it is for me to ID them.
Overall, the design of that page seems workable enough to me.
Unless you've been rejecting all my edit reviews & I haven't noticed yet :O
Yeah, I just dropped that page into this colorblindness filter & selected Protanopia. Background on the right is a touch less rich; Other than that, I can't tell the difference between the before & after.
In the original, the upper left cube of the logo looks what I would call "Red red". In the filtered pic, it looks ... different - like a combination of muddier & washed out?
The middle lower cube in the original is "Blue-blue". In the filtered one, it's darker.
