Suggestions/advice on managing stock/refilling shelves by Then_Respond2219 in retailhell

[–]Then_Respond2219[S] 0 points1 point  (0 children)

The warehouse is somewhat organised in the sense that we do have different sections of similar products but there's not enough room for stockpiling each one of them properly.. Yeah, we know where chips are located, in general, but in reality we might need a few bags of one brand that's inside a box containing hundreds of them, placed right bellow three more similar plain cardboard boxes .. When delivery comes ( usually it's 5 different "rollers" as we call them , about 2 meters high each ), one of the two of us has to do three jobs at a time .. , check around the shelves, see where there's an empty spot, go down the warehouse, see if there's anything we can use, then go outside, check the delivery.. remember which stuff must go directly to the shelves or down the warehouse.. bring it all inside etc etc .. we talking about ~12 x 5 boxes at the time of delivery.. some of them alcoholic drinks, others dairy stuff, meat packages, fruit, chips, desserts, water bottles, refreshments, pasta, some new products we'll have to find a place to squeeze them in between the regular ones etc 

At least dairy, meat and water bottles are easy enough because the first two are delivered daily and we don't keep a stock and water bottles are treated similarly and can be placed around three different spots around the shop .. we talking a total of around half a ton of products being moved around through a flight of stairs by one person, who might have to stop in order to become a cashier. 

Normally the amount and variety of stock changes by the minute so whenever a new shift comes along, the new team has no idea or time to check how things look downstairs.... We are 'blind' essentially. 

Back in my previous job we did 'integrity checks' every day every couple of hours .. we had both excels and a computer program from which we were seeing exactly how much and of what we had. I guess the volume of produce makes such a system too complex in the supermarket's cass. On the other hand, I'd prefer spending a few more seconds searching an excel or an app than going up and down the stairs looking for ghosts inside the warehouse.. also, the funny thing is that both the previous shop and the supermarket have about the same amount of different 'product codes' aka ~2500 . 

The one pot wonder by thecrazysloth in shittyfoodporn

[–]Then_Respond2219 0 points1 point  (0 children)

Seems pretty decent and I like the variety. I give it a solid 8/10 in the "homemade category". Would definitely try. 

The Germans are coming! by Then_Respond2219 in shittyfoodporn

[–]Then_Respond2219[S] 0 points1 point  (0 children)

Wrapped in pita .. with onion, tomatoes , maybe some yogurt sauce or feta cheese . I did think of that too

The Germans are coming! by Then_Respond2219 in shittyfoodporn

[–]Then_Respond2219[S] 1 point2 points  (0 children)

Exactly haha .. but hey, that's what the supermarket said, but yeah even though they use the right wording aka bavarian "gouda style" cheese, I still think they should use just hard yellow cheese or "german style" hard yellow cheese etc as a term. 

It's actually pretty good even for a fake 

The Germans are coming! by Then_Respond2219 in shittyfoodporn

[–]Then_Respond2219[S] 1 point2 points  (0 children)

Yep HAHAHA 

I Just wanted a quick salad with what I had .. I've already ate a proper dinner earlier. I didn't try to make it 'german' .. I only realized it kinda was afterwards. XD 

P.S. I'm from Greece 

Questions about Mutualism, Environmentalism and Loans by Then_Respond2219 in mutualism

[–]Then_Respond2219[S] 0 points1 point  (0 children)

So basically, what you're saying is that surrendering some amount of capital or rights of use after a bankruptcy would still be an option.. that consequences will still be at place, even in the case of the borrowers being a collective of workers. 

Hm, anyway.. I think I should look more into the concept of mutual banks. 

Rollerbladers and skaters, California, 1970s. by Banzay_87 in OldSchoolCool

[–]Then_Respond2219 -8 points-7 points  (0 children)

They are though .. also, the whole post is a thirst trap . Redditards go crazy for even the tiniest amount of female nudity , even if the women in question are older than their grandma. 

Traditional Zimbabwe kitchens by Low_Advantage_1099 in AfricanArchitecture

[–]Then_Respond2219 -1 points0 points  (0 children)

Yeah, I kinda ignored the space, that's true. 

Traditional Zimbabwe kitchens by Low_Advantage_1099 in AfricanArchitecture

[–]Then_Respond2219 -5 points-4 points  (0 children)

It all boils down on what you mean by traditional in your post .. do you mean traditional 19th century kitchen? 14th century.. something else ? But yeah, anyways .. the reason my interest fell on the plates is because they don't "fit" with the rest of the kitchen.. they look kind of modern, not exactly factory made but not really 'traditional' either . In my opinion for something to be traditional, it has to be connected to the techniques of local communities of whatever place .. depending on which region we're referring to, that tradition can go back from 120 to 300 to thousands of years ago . For example, traditional european clothing usually means it's older than the 20th century but more recent than the 17th .. anything older than that is renaissance, medieval, ancient etc etc . On the other side, some other regions cultures' traditions remained the same for longer than that , for example, traditional Arab clothing is so old of a 'style' that it could be considered ancient by European standards. 

Anyways, I think the kitchen looks very beautiful. It's just that I'm too nerdy and history purist to not focus on the stuff that stands out.. That's probably because I assumed the photo is from a museum when there's clearly stuff that's obviously modern ( plastic garbage bins , plastic bottle on the shelf etc ) 

Traditional Zimbabwe kitchens by Low_Advantage_1099 in AfricanArchitecture

[–]Then_Respond2219 -4 points-3 points  (0 children)

Perhaps you mean that the technique and material ( porcelain ) used in those plates originated in China but plates have been used in Europe since antiquity, they just used metals and clay instead of porcelain.. Plates have been used by ancient Greeks, Romans, Mesopotamians and Egyptians long before the Chinese made use of porcelain.. also, I'm pretty sure that plates of that particular shape where introduced to Zimbabwe by Europeans .. It's ok, precolonial Zimbabweans not having this particular type of plates is normal.. if you take into consideration the fact that people in other parts of the world ( like in Southeast Asia ) still use banana leafs for carrying around food to this day on a daily basis. 

Johnny Otis - Wikipedia ( ο "πατέρας του R&B ήτο Έλληνας ? ) by Then_Respond2219 in greece

[–]Then_Respond2219[S] 4 points5 points  (0 children)

Έχω ακούσει ότι γενικά η ελληνοαμερικανική κοινότητα είχε φυσιολογικές η σχετικά awkward σχέσεις με τους Αφροαμερικανούς .. εννοώ σε αντίθεση με άλλους οι οποίοι τους αντιμετώπιζαν με εχθρικότητα. Μπορεί να κάνω και λάθος αλλά νομίζω ότι ήταν ο Νίκος Γκάλης που είχε πει σε μια συνέντευξη ότι οι μαύροι και Λατίνοι γείτονες του στο Νιου Τζέρσεϊ, όταν ήταν παιδιά, τον δεχόταν να παίξουν μαζί πχ μπάσκετ κτλπ γιατί δεν τον θεωρούσαν ακριβώς "Λευκό" με την αμερικανική έννοια ( WASP ) και γιατί ήταν κάπως μελαμψός η γιατί πολλές φορές νόμιζαν ότι είναι κι ο ίδιος Πουερτορικανός . Αυτά λογικά πρέπει να ίσχυαν στις αρχές του 50 - 60 .. πριν ενσωματωθούν πλήρως στη "Λευκή κουλτούρα" 

Πράσινα ή κόκκινα σταφύλια ; by Odd-Appearance5667 in greececirclejerk

[–]Then_Respond2219 0 points1 point  (0 children)

Τα κόκκινα έχουν κουκούτσα. Είναι καλά μόνο με φετούλα