Having to performance manage one of my direct reports and it is incredibly time consuming, frustrating, and above all demoralising.
I hate working at the best of times so this is really making me want to call in sick for the rest of the week.
this post was submitted on 12 Aug 2024
7 points (88.9% liked)
Aotearoa / New Zealand
1654 readers
25 users here now
Kia ora and welcome to !newzealand, a place to share and discuss anything about Aotearoa in general
- For politics , please use !politics@lemmy.nz
- Shitposts, circlejerks, memes, and non-NZ topics belong in !offtopic@lemmy.nz
- If you need help using Lemmy.nz, go to !support@lemmy.nz
- NZ regional and special interest communities
Rules:
FAQ ~ NZ Community List ~ Join Matrix chatroom
Banner image by Bernard Spragg
Got an idea for next month's banner?
founded 1 year ago
MODERATORS
This is why I shun management roles, but then people think you just don't have ambition. I actually just don't want to deal with people.
We live next door to 2 x Kiwi fruit orchards. Just had a notification that one is spraying Hi-Break, same thing as Hi-Cane, this Friday. Warns do not enter the orchard for 5 days!!! Seems Friday should be a day indoors for us.
That must be super frustrating. If they need to use this because of a lack of frosts, what's the benefit of growing kiwifruit up north instead of growing where there are frosts? Do the fruit grow faster and bigger in the warmer weather?
It’s used to promote the bud burst, and hence fruiting, so more fruits appear at the same time which makes harvesting better controlled. Hi-Cane is also used on apples for exactly the same reason. I’m not an expert, but I’d suspect the warmer weather up here would typically promote more random fruiting.
The sprays are to replicate frosts which we don’t get that would do something similar. The warmer weather probably means earlier harvests as well up here.
Yeah I was just wondering if frosts are needed then why grow where there are no frosts. Earlier harvests makes a lot of sense.
Currently day 10 of whatever sickness has been going around. Spent all of last week with constant nausea, then last weekend in bed. Been popping ibuprofens and paracetamols for the last few days just to get through. Still getting a bit of nausea, but head and ears are feeling lots of tension and throat is swelling up, but now combined with the fun being unable to sleep through the night for the last few nights! To top it all off can't get a doctor's appointment for more than a week. I guess I'll just resign myself to either being better or dead by then.
Ugh that sounds gross, I hope it goes away soon!!
Thanks, luckily managed to squeeze in and get a doctors appointment this morning, so now have some extra antibiotics and steroids to take. She is thinking either strep throat or glandular fever, also did a blood test so they can confirm.
Hopefully it's the least worst option!
I know it's not really my place to say this but if it does turn out to be glandular fever/mono/Epstein Barr I'd suggest you get a second opinion on whether to use steroids during the acute phase of a viral infection (unless it's just a throat spray or inhaler or something like that).
Well they haven't got back to me with the test results yet, but I already started taking them and the antibiotics. It's definitely seemed to help me yesterday and I managed a much better sleep last night without as much pain on waking up. What should I be concerned about with the steroids with glandular fever? I understand antibiotics wouldn't do anything as it's not a bacterial infection.
Glad you got some sleep! I'm not a doctor and obviously they know best. I was mostly thinking about how part of the way anti-inflammatory steroids work their magic is by dampening down the immune system.
I see. The doc at first was going to prescribe amoxicillin, but mentioned if it was glandular fever it would make it worse. But she changed it to roxithromycin which should be safe according to her.
I think I'm getting better, but I'm still taking a few pain killers which makes it hard to tell if I'm actually better.
That's a good sign, fingers crossed! Hopefully it's just strep and the antibiotics are giving it a kicking.
Lots of flu going around at the moment. Our house feels like it's been in a low-level sickness state for weeks. Everyone is drained and grumpy (and also having trouble getting a good night's sleep).
The stupid thing is I know exactly how I got it too. My wife had it for around two weeks previous and lost her voice and everything. Then a couple weeks ago I stupidly grabbed her cup from the night before which hadn't been washed yet (I usually wash them up in the morning) to quickly get a cup of water to drink. I remember thinking "it'll be fine.."
In my experience, there's not much I can do to stop myself catching it. I just try to eat lots of oranges.
Does it do anything? I've been drinking a lot of lime/lemon juice
Well I get sick all the time so who knows 😆.
I have previously read that vitamin C is important for the body before you get sick, but not that helpful once you get sick. As in if you regularly have plenty of vitamin C you are less likely to get sick, but once you are sick no amount of vitamin C will make you get better quicker.
Edit: Turns out even the pre-cold effect is minimal:
Taking vitamin C every day to try to prevent colds won't protect most people from colds. It only slightly shortens the amount of time that they're ill. Starting to take vitamin C once you already have cold symptoms won't have any effect on your cold. https://www.ncbi.nlm.nih.gov/books/NBK279544/
Well at least you’re supporting your local orange seller
Got a filling today, now I'm unpleasantly aware of the places I got stabbed in the gum for the Novocaine.
On the other hand, work is progressing.
Cute dog sitting was super tiring but I seem to have bounced back okay with no lasting effects so am feeling pretty good.
Still citrus galore everywhere!
How's that tree of yours doing? Trying to remember what it was, tangelo?
I've been scoffing down oranges and mandarins recently. My eldest decided to stop eating mandarins. I was using them as lunchbox fruit but apparently they were all soft. Well yes, that's the baggy skin so they are easy to peel. Apparently that wasn't a good enough explanation.
They will still eat them at home if I peel and serve them though 🤷
Oh no, easypeel are the best. Sudden childhood flashback to my mum having to demonstrate to me that actually no a sausage roll is not hard crusted dried meat all the way through, only the bits that stick out the ends. 🤦♂️
Yep tangelo, still going crazy, so is the mandarin. I was going to cut some fruit for the birds and post a photo friday PSA about feeding windfalls to waxeyes and tui but got too caught up in mundane paperwork. Citrus is great though isn't it, comes along at the perfect time!
When it ends will be the best time for pruning too, to repay the tree with a bit of tlc.
Can anyone tell me how a cafe would normally make a long black?
Single or double shot of espresso?
How much water to add?
Online I found things that say a single or double shot plus 100ml of water, but this seems way too much. A standard long black cup may only hold 100ml total? Do I do a double shot with 40ml water added?
In NZ everything is 2 shots unless it's short (a pet hate of mine, a caffe latte shouldn't essentially be a giant flat white wtf nz) but a long black is 2 shots for real.
A Long Black is prepared by adding approximately 2/3rds boiling water into a cup then extracting a double shot of espresso (60ml) over the water. [...] Served in a 200-220ml Ceramic Cup.
That makes it about 120ml water, which is in line with the other stuff I read. But I'm not convinced, it seems like too much water. Or my espresso isn't coming out strong enough. Or maybe it's the preparation. I have been doing the espresso first then the water. Maybe I need to try water first, then espresso.
Hmm maybe you need a triple shot?
Or maybe I'm doing something wrong!
I meant that more as a workaround!
A real cafe gives you black coffee and a slap in the face while screaming "enjoy it!" at you.
But seriously good cafes, will give you a double shot espresso with a jug of hot water ~100ml, so that you can add to your preferred level.
I am a terrible coffee snob, I drink my coffee black! Usually just espresso but if I'm adding water it is only 20-40ml in a double shot. I find that most cafes are not that good at making black coffee, they get away with it because people mask the flavour with milk etc...
I've definitely been served hit water with the coffee but most places have this cup that is the same everywhere, and has a much smaller volume.
I'm still getting the feel for making my own espresso and so was thinking if I knew how a cafe makes it then I'd have a good benchmark, especially for getting the espresso shot the right strength.
Just don't over express your coffee, it will turn into bitter crap.
err on the side of a smaller amount of water
Haha I feel like I might be under-expressing! Just seems like a tiny amount in the cup. It has a nice crema on it though.
Increase bit by bit, you'll know when it has gone to far.
You greatly overestimate my ability 😆
This process has to happen over many coffees
I'll do my best!
I would really appreciate it if shitsville would finish already.
IMO it came early this year