#industrial service

[tisusasblog]

Why Trinity Industrial Services is Georgia's Leading Partner for Effective Environmental Remediation

As environmental challenges grow increasingly complex, the need for effective remediation solutions has never been more urgent. In Georgia, one name stands out as a beacon of reliability and innovation: Trinity Industrial Services. Their commitment to excellence and community partnership positions them as the leading partner for effective environmental remediation in the state.

At the core of Trinity's success is their comprehensive approach to remediation. The company offers a wide range of services tailored to address various environmental issues, including soil and groundwater contamination, hazardous waste management, and emergency response. This breadth of expertise ensures that they can handle projects of any scale, from small residential sites to large industrial complexes, while adhering to stringent regulatory standards.

One key factor that sets Trinity Industrial Services apart is their commitment to utilizing the latest technologies in the field. They embrace advanced remediation techniques such as bioremediation, which utilizes naturally occurring microorganisms to degrade pollutants, and chemical treatments that enhance the efficiency of the cleanup process. By investing in cutting-edge technology, Trinity not only improves the speed and effectiveness of their remediation efforts but also minimizes the environmental impact of their operations.

Trinity also understands that successful remediation requires collaboration. They actively engage with local communities, government agencies, and industry stakeholders to ensure that their solutions align with regional needs and priorities. This partnership approach fosters open communication and transparency, allowing for tailored strategies that reflect the specific concerns of each project. By building trust and working together, Trinity and its partners create a shared commitment to environmental stewardship.

Education and outreach are integral components of Trinity’s mission. They conduct workshops and seminars to raise awareness about environmental issues and best practices for sustainability. This commitment to community engagement empowers residents and businesses to take an active role in protecting their environment, reinforcing the importance of collective responsibility.

Moreover, Trinity Industrial Services is dedicated to sustainability not just in their remediation practices but also in their corporate philosophy. They are committed to minimizing waste, promoting recycling, and using eco-friendly materials whenever possible. This forward-thinking approach ensures that their operations contribute positively to the environment.

In summary, Trinity Industrial Services has established itself as Georgia's leading partner for effective environmental remediation through its comprehensive service offerings, innovative technologies, collaborative approach, and commitment to sustainability. As the state faces ongoing environmental challenges, Trinity’s dedication to restoring and protecting natural resources positions them as an invaluable ally for communities seeking to create a cleaner, healthier future.

[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.

[animentality]

Obsessed with this girl. Queen shit.

[bixels]

In the past, people in the Animal Crossing community would make fun of Tom Nook as a sleazy landlord. Since then, he's really rehabilitated his image as this 'heart of gold' businessman (he's the one who puts bells and furniture in trees for you to find! he adopted orphans! he donates to charity!), but New Horizons genuinely paints the most devious version of him.

He's successfully privatized settler colonialism: you pay HIM to move to a "deserted island" (which apparently the oceans in the AC world are just full of) and start a colony that he is directly invested in. At best he's running a weird vacation package scam (you arrive on the island with no money and in debt for "using his services"). At worst, he's using you to set up company towns. For god's sake, he literally has his own fake currency that he forces you to use to pay off your debt. But don't worry, he's repackaged it in a way that definitely doesn't sound like an MLM scam: the Nook Mileage Program!

You're no longer just his tenant or his temporary part-timer, you're his business lackey. The entire tutorial section of the game has you spending actual weeks running around completing tasks and doing hard labor to set up his colony. You're even tasked with preparing his properties and finding buyers for them. No, you aren't a tenant anymore. You work for the landlord. You are directly responsible for finding tenants for him. And he doesn't even fucking pay you. Not for setting up town hall and museum, or his nephew's shop –– which is the ONLY store on the entire island that sells necessities –– or bringing KK Slider to town, or helping populate his town. Not a single cent. No, actually, you have to pay HIM to BUY infrastructure like bridges and stairs and park benches. And all the while, he's telling you're the "resident representative"; you get to call the shots! That the reward is the community's progress. That what you're doing is in everyone's best interest (but most importantly, his).

Since NH's release, people have done a lot of legwork to say that Tom Nook isn't a capitalist while the game shows him at his very worst. He owns the only general store in town. You're forced to use a phone that he modified and branded as his own. Buy Nook-branded furniture and merchandise at the self-serve kiosk in the town hall, a governmental building! There's no conflict of interest here!

But hey, if you're tired of being the landlord/business mogul's goon, you can also find work as a deluxe resort home designer for a company that also pays you in their special company currency that can only be used to buy their products instead of a real salary! Because that's what the Animal Crossing franchise needs! More vacation homes!!!

[reasonsforhope]

Federal regulators on Tuesday [April 23, 2024] enacted a nationwide ban on new noncompete agreements, which keep millions of Americans — from minimum-wage earners to CEOs — from switching jobs within their industries.

The Federal Trade Commission on Tuesday afternoon voted 3-to-2 to approve the new rule, which will ban noncompetes for all workers when the regulations take effect in 120 days [So, the ban starts in early September, 2024!]. For senior executives, existing noncompetes can remain in force. For all other employees, existing noncompetes are not enforceable.

[That's right: if you're currently under a noncompete agreement, it's completely invalid as of September 2024! You're free!!]

The antitrust and consumer protection agency heard from thousands of people who said they had been harmed by noncompetes, illustrating how the agreements are "robbing people of their economic liberty," FTC Chair Lina Khan said. 

The FTC commissioners voted along party lines, with its two Republicans arguing the agency lacked the jurisdiction to enact the rule and that such moves should be made in Congress...

Why it matters

The new rule could impact tens of millions of workers, said Heidi Shierholz, a labor economist and president of the Economic Policy Institute, a left-leaning think tank. 

"For nonunion workers, the only leverage they have is their ability to quit their job," Shierholz told CBS MoneyWatch. "Noncompetes don't just stop you from taking a job — they stop you from starting your own business."

Since proposing the new rule, the FTC has received more than 26,000 public comments on the regulations. The final rule adopted "would generally prevent most employers from using noncompete clauses," the FTC said in a statement.

The agency's action comes more than two years after President Biden directed the agency to "curtail the unfair use" of noncompetes, under which employees effectively sign away future work opportunities in their industry as a condition of keeping their current job. The president's executive order urged the FTC to target such labor restrictions and others that improperly constrain employees from seeking work.

"The freedom to change jobs is core to economic liberty and to a competitive, thriving economy," Khan said in a statement making the case for axing noncompetes. "Noncompetes block workers from freely switching jobs, depriving them of higher wages and better working conditions, and depriving businesses of a talent pool that they need to build and expand."

Real-life consequences

In laying out its rationale for banishing noncompetes from the labor landscape, the FTC offered real-life examples of how the agreements can hurt workers.

In one case, a single father earned about $11 an hour as a security guard for a Florida firm, but resigned a few weeks after taking the job when his child care fell through. Months later, he took a job as a security guard at a bank, making nearly $15 an hour. But the bank terminated his employment after receiving a letter from the man's prior employer stating he had signed a two-year noncompete.

In another example, a factory manager at a textile company saw his paycheck dry up after the 2008 financial crisis. A rival textile company offered him a better job and a big raise, but his noncompete blocked him from taking it, according to the FTC. A subsequent legal battle took three years, wiping out his savings. 

-via CBS Moneywatch, April 24, 2024

--

Note:

A lot of people think that noncompete agreements are only a white-collar issue, but they absolutely affect blue-collar workers too, as you can see from the security guard anecdote.

In fact, one in six food and service workers are bound by noncompete agreements. That's right - one in six food workers can't leave Burger King to work for Wendy's [hypothetical example], in the name of "trade secrets." (x, x, x)

Noncompete agreements also restrict workers in industries from tech and video games to neighborhood yoga studios. "The White House estimates that tens of millions of workers are subject to noncompete agreements, even in states like California where they're banned." (x, x, x)

The FTC estimates that the ban will lead to "the creation of 8,500 new businesses annually, an average annual pay increase of $524 for workers, lower health care costs, and as many as 29,000 more patents each year for the next decade." (x)

Clearer explanation of noncompete agreements below the cut.

Noncompete agreements can restrict workers from leaving for a better job or starting their own business.

Noncompetes often effectively coerce workers into staying in jobs they want to leave, and even force them to leave a profession or relocate.

Noncompetes can prevent workers from accepting higher-paying jobs, and even curtail the pay of workers not subject to them directly.

Of the more than 26,000 comments received by the FTC, more than 25,000 supported banning noncompetes. 

[sobriety-girl]

˚₊‧⁺⋆♱

[restingcorpse]

[javiar]

Forton Services UK

[bloodvampyr]

(x)

[starpawedart]

this man's going to have to try and replace the receipt paper once and will have a mental breakdown

[heartscrypt]

every day is like hell for jamil. ruggie's chilling though

[elftwink]

to preface this post i am anti-advertising i think we should explode the entire industry but it's sooo funny when you people make posts like "and they don't even work!!" like. sorry to be the bearer of bad news but yes they do. that's why we have to put up with so many despite everyone hating them and thinking its annoying. because they actually work really well and make a shit load of money

[bitchesgetriches]

Read more:

All Labor Deserves Compensation. Don't Be a Dick About It. 

[alwaysbewoke]

[incognitopolls]

We ask your questions so you don’t have to! Submit your questions to have them posted anonymously as polls.

[palmettoshenanigans]

Just like I believe people don't draw Neil with nearly enough scarring, I think people don't draw Andrew with visible and prominent dark circles under his eyes nearly as often as they should

That boy has insomnia and nightmares and depression- give him dark and baggy under eyes or so help me