Well he does know if you’ve been naughty or nice.
1 Like
On a flight I was sitting next to a lady who was shocked that I, a peon in a large Canadian company got 5 weeks vacation, while she, a director in a large American company, got only two. And I got even more time later, with seniority.
4 Likes
Just
Add
Water
Wonder what field she worked. Most director-level jobs in manufacturing or consumer product fields get 4 weeks walking in. But I’ve seen in the US financial industries there’s a lot of title inflation, with folks having 2 years experience called “Director” and 4 years being a “VP”, and still only having 2 weeks.
But overall, i have to agree that US corporate culture around vacation is pretty toxic. My last job was with a large EU-based multinational. When the guys in CH or DE or GB went on leave they turned their computers and work phones off and really went on leave - they had (by law, I think) coverage for their workflow. While their US counterparts like me were promising our wives to “only” work 4-6 hours a day while on vacation.
The dirtiest trick from HR was in the year I retired. They went to “unlimited vacation” and tried to sell it as a win for employees despite 10 Harvard Business Review articles over the prior decade showing it sharply reduced average vacation time taken.
3 Likes
That would be an integral part of Festivus, accompanying the airing of grievances.
1 Like
She worked for a well-known company that makes power tools.
1 Like
4 Likes
This is so true for so many things. Someone on CH tried to convince me to make my own V8. WHY???
1 Like
Yeah, especially staple items scale so well that it’s hard to price-compete at home. I used to always make my own pasta red sauce then one time figured out my ingredients cost using a mixture of fresh tomatoes, which was then my norm. I was (IIRC) well over $6/quart jar. Using canned San Marzano tomatoes (arguably better than starting with fresh, anyway) was quite a bit cheaper, but still couldn’t compete with everyday sauces like Bertolli or what not. Maybe on par with Rao’s, price wise (at that time) but then, if I’m paying Rao’s prices, I might as well buy Rao’s, since I like it a lot.
Stuff that’s less of an everyday commodity you can do a lot cheaper at home. Kombucha costs me about 8% of the store price and only takes me about 30 minutes work for a couple of gallons. I once posted about meat curing and drying and you can produce decent stuff at home also at a small fraction of the usual deli price. But it’s a danged long wait if you want that capicola now.
Oh, edit - I guess breads are one everyday commodity that are generally cheaper at home, other than time spent considerations. And I’d say that for full restaurant meals like the joke/meme above, one should be able price compete at home fairly well.
2 Likes
Maybe the salt content?
1 Like
He claimed it would be cheaper (no way) and that I could make it “exactly how I wanted.” V8 is already perfect! And salty. But low sodium V8 is not good. At all.
4 Likes
When I buy it by accident I end up using it in sauces. My chicken paprika benefits from that mistake.
Good that you found a use for it. I buy V8 by the case, so I’m extra careful to get the right kind.
1 Like
'Twasn’t me, but I have been known to make things from scratch just to see if I could. Some things I would gladly repeat, and others never again. And then there’s shoyu: I would make it again if Mrs. ricepad would let me.
3 Likes
Yes, me too, absolutely. But as I’m sure you know, there’s a certain contingent that likes to insist that DIY is always superior, and that “real” cooks prepare everything from scratch. I think I ended up asking someone if they drilled their own gas for the stove, and if not, how dare they look down at those of us who bought ketchup instead of making it.
3 Likes
Almost… try a squeeze of fresh lemon juice and dash of Worcestershire and Tabasco.
1 Like
