724 karma · joined December 4, 2008
Leadership made a decision and that decision was bad. This happens all the time, including allocating budget for staff. Any effective organization is going to judge the outcomes of these types of decisions and it's going to come up in performance and hiring. If this was an isolated situation then possibly they won't fire anyone over it. But you really need the context to judge whether the response was correct.
Wasting company resources and making the company look bad in the press won't be rewarded, and that includes at the board level to the CEO.
Similar to the invention of the web, AI is not a bubble. Real value has been created.
Looks to be TypeScript running on node. They have an embedded kiosk browser.
Many of the things you listed are well known, monitored, and tuned by software engineers operating their software. Especially connection pools and memory settings.
My next thought is that programmers do have an opportunity to take moral stands against some of these things. We can't stop someone somewhere from building these terrible things but we might be able to make it harder by preventing huge problematic privacy invading data sets from existing.
You are heard. I wish you only the best and I am sorry that you and others have experienced what you have.
One of the things that I am trying to maintain in the face of covid-19 is perspective. Generally this has meant that yes, something awful is happening, but that doesn't invalidate the wonderful things also happening and it's OK for me to feel joy. Now I also have some perspective that there are other absolutely horrible things and we should not minimize those either.
Sending you and yours my best hope and love.
There are a variety of reasons why letting the restaurant go under is really inefficient for everyone. The overhead of shutting down one business and starting another adds up to waste.
Great to see people coming up with creative ways to support the restaurant community. These efforts should be critical to keep the business running and take out and delivery will keep back of house employees working. I'm still really concerned about front of house employees. What can be done for servers, bartenders, hosts?