Ants are eusocial insects of the family Formicidae and, along with the related wasps and bees, belong to the order Hymenoptera. Ants evolved from vespoid wasp ancestors in the Cretaceous period. More than 13,800 of an estimated total of 22,000 species have been classified. They are easily identified by their geniculate (elbowed) antennae and the distinctive node-like structure that forms their slender waists.
Ants form colonies that range in size from a few dozen individuals often living in small natural cavities to highly organised colonies that may occupy large territories with sizeable nest that consist of millions of individuals or into the hundreds of millions in super colonies. Typical colonies consist of various castes of sterile, wingless females, most of which are workers (ergates), as well as soldiers (dinergates) and other specialised groups. Nearly all ant colonies also have some fertile males called "drones" and one or more fertile females called "queens" (gynes). The colonies are described as superorganisms because the ants appear to operate as a unified entity, collectively working together to support the colony.
Ants have colonised almost every landmass on Earth. The only places lacking indigenous ants are Antarctica and a few remote or inhospitable islands. Ants thrive in moist tropical ecosystems and may exceed the combined biomass of wild birds and mammals. Their success in so many environments has been attributed to their social organisation and their ability to modify habitats, tap resources, and defend themselves. Their long co-evolution with other species has led to mimetic, commensal, parasitic, and mutualistic relationships.
Ant societies have division of labour, communication between individuals, and an ability to solve complex problems. These parallels with human societies have long been an inspiration and subject of study. Many human cultures make use of ants in cuisine, medication, and rites. Some species are valued in their role as biological pest control agents. Their ability to exploit resources may bring ants into conflict with humans, however, as they can damage crops and invade buildings. Some species, such as the red imported fire ant (Solenopsis invicta) of South America, are regarded as invasive species in other parts of the world, establishing themselves in areas where they have been introduced accidentally.
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Non-native ants are breaking down biogeographic boundaries and homogenizing community assemblages
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How 16th Century Trade Made Fire Ants an Early Global Invader
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I don't know what fuck ass crack the executive chef and dining director are smoking but they're on this "no to go container" shit again. Like i don't know what's wrong with their broken brains that the value of higher morale, easier staffing, etc., doesn't clearly outweigh the piddly little cost of stryofoam containers and simply allowing people to take shit THAT IS GETTING THROWN AWAY ANYWAY. I'm going to fucking scream at both of them the next time I see them because I CAN'T FUCKING SIT DOWN AND EAT DURING DINNER so that basically means i can stay late eating after or I can go home and spend another fucking hour cooking for myself. I'm going to slay them with my fucking rage
Pick up some reusable containers and make the money saved on packaging more expensive by taking home more food. I'm left in charge 3/5 nights and I give away SO much food
If they're adamant about this then yeah I'm gonna, they literally can't stop me. I'm The Guy in the Kitchen for 3 hours until close and even if they ask the supervisor to stop me, unless we're handcuffed together lol that ain't happening. Or i'll just look for another job. I'm sick of this power trip over something so dumb, especially how like it goes away and everybody just takes home food for months and then oh all of a sudden it's a problem again for no reason 🙄 fuck offffffffffffff
I've said before, you'd probably have a better day to day taking your skills elsewhere. Maybe look into catering gigs, those are pretty similar to what you're running in that it's usually large quantities but different cause clients tell you what they need a month or so ahead of time and you're usually operating a day ahead and then just assembling ingredients and reheating on the day of, you of course always make more than you need to cover your own ass in case shit happens, it's where I got gud, and usually unlike a restaurant things are a bit less standardized so even if you aren't higher up in the ladder you can have some leeway to make something your own. I work at a weird place where collaboration is encouraged and it's kinda expected when the menu changes the new items will have some rnd done to them over time. Also I'm incredibly arrogant and can back it up and in this case, i saw no one was running the show and if I didn't outstep my bounds and boss around my bosses the chaos realm would overtake us.
When I worked closing shifts at Starbucks, the dickhead managers wouldn't let us take home "expired" foods from the fridge (sandwich trays etc). Thought it was bullshit then, sounds like bullshit now
Oh, also first sentence, could be genuine actual cracks. My exec chef when I worked a uni was a crackhead