1. If it moves, it's broke.
2. You can't push on a rope.
3. Water runs downhill and stands in low places.
4. F=ma.
5. Dirt plus water makes mud.
6. If in doubt, increase the safety factor.
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Taken from Justin Calvarese's site
Thursday, May 27
Monday, May 24
Why Seafood Island Market! Market! branch sucks?
I first posted a Twitter message last May 22nd around 8:13 AM and the tweet was, "Seafood Island Market! Market! branch sucks. They don't know how to treat their customers right!"
Last Saturday morning, May 22, my team mates and I went for an early drink. Yes, we had few buckets of beer after our grueling shift at Seafood Island Market! Market! branch. We were drinking early that morning because it was our payday last May 21 so just treat ourselves for it. During our first round of beers, we tried to order some Sisig Kapampangan and Lechon Kawali. We waited for a few minutes to have our "pulutan" to be served knowing that Lechon Kawali was not available. So we just ordered two Sisig Kapampangan. After 15 minutes of waiting, we already finished our first round of beers and the waiter approached us telling that the Sisig Kapampangan was not available as well like the Lechon Kawali. The waiter told us that we should try the Chicken Sisig. So we give it a shot and order two of them and the next round of beers. The beers were already served but not the Chicken Sisig. We followed up the "pulutan" and we waited again for the next 10 minutes. At last, the Chicken Sisig was served but our bottle were already empty of beers. So we have ordered again the next round of beers. When the sisig was served, I asked the waiter for a soy sauce. I thought, the soy sauce will be served in less than a minute. I was so wrong, the soy sauce was served when we have already finished eating our sisig. What a crappy customer service can we get from them.
We were almost done with our beers and we decided to eat our breakfast. We got hungry and asked for the menu for their breakfast meals. We had the menu with us and we were about to order when the waiter told us that their available meals were Tocino and Boneless Bangus. What happened to the tapa, longganisa, hotdog and other breakfast meals that they offered?
In my opinion, if a restaurant or a fast food chain is offering breakfast meals to their customers, it is a protocol to their company that they need to make sure that the they already stacked up their food before they close their branch prior to that. But I guess, Seafood Island is not prepared for that. Knowing that there are 3 call center companies near to their branch.
So we decided not to eat our breakfast there. We just get our bill and from the very start, we told the waiter that we have our Telus ID with us. Yes, they acknowledge the Telus ID and we do get a 10% discount, I think. But I'm not sure with the right figure. So our bill, didn't get a discount and the waiter argued with us because our bill was already punched. We told them that we haven't pay yet so there's no reason that we can't get the discount. The waiter still argued with us, so we decided to pay the whole amount and left their branch.
Can you call this proper customer service? I doubt it! Their branch don't know how to treat their customers right. They should get the corresponding sanction for this matter! I will never go back to any Seafood Island branches.
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Picture Source: http://www.myfoodtrip.com/assets/siteimages/217301_12608675178289.jpg
Friday, May 21
Facebook Privacy Makes The Cover of Time Magazine
by Jennifer Van Grove
Time Magazine’s May 31 issue will hit newsstands with a cover and feature story dedicated to the “scary” side of Facebook.
The cover art pays homage to the Facebook generation with a mosaic of 1,295 Facebook profile photos, accompanied by a blurb from the feature article: “Facebook …and how it’s redefining privacy. With nearly 500 million users, Facebook is connecting us in new (and scary) ways.”
The feature article by Dan Fletcher delves inside Facebook() and its methodologies for hooking new users and explores the historical events leading up to present-day privacy concerns around Open Graph and instant personalization.
At first glance, the feature story appears less critical than the cover makes it out to be. But Fletcher lends a sharp eye to Facebook’s grand vision and enormous growth, and eventually concludes that Facebook is on the path to become “the Web’s sketchy Big Brother, sucking up our identities into a massive Borg brain to slice, dice and categorize for advertisers.”
Although Time Magazine no longer has the same distribution it once did, the print piece — with its online duplicate — is bound to get traction from a very mainstream audience. Unfortunately for Facebook, it looks like the controversy around its approach to user privacy isn’t going away anytime soon.
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Source: http://mashable.com/2010/05/20/time-magazine-facebook-2/
Monday, May 17
IDAHO: International Day Against Homophobia and Transphobia
May 17 is International Day Against Homophobia and Transphobia!
Source: http://www.dayagainsthomophobia.org/
Thursday, May 13
Why Is the Oil Spill Orange?
Plus: If oil has to be pumped out of the ground, why is it spewing into the Gulf on its own?
Posted Tuesday, May 11, 2010, at 7:28 PM ET
The leaking well off the coast of Louisiana hasspilled more than four million gallons of oil into the Gulf and continues to gush at a rate of 210,000 gallons per day. Why is this particular well spewing forth so prolifically, while in other places we have to pump oil out of the ground ourselves?Because it's under a lot of heavy rocks. Deep deposits, like those in the Gulf, are packed down very tightly by the rock column above them. If they are tapped carelessly, the oil will start to gush out all at once, Beverly Hillbillies-style. Deposits that are closer to the surface are under less pressure, and the oil may need to be pumped from the very first drop. Almost all wells need a little help eventually, as extraction diminishes their internal pressure. Engineers pump water or natural gas into the chamber to force out the remaining crude, which is later separated from the added fluids.
Gulf wells are even more likely to gush than you'd expect, given their depth. Most of them formed under tremendous pressure, far beneath the earth's surface, but a subsequent geologic disturbance has pushed them up to their current location, at 20,000 feet. To control the flow of oil from wells like these, companies pack their drilling hole with a thick, heavy fluid known as drilling mud that maintains pressure on the reservoir. The clay and mineral compound helps prevent blowouts like the one that's now flooding the Gulf.
Even some shallow wells are under enough pressure to make it to the surface without human intervention. Native Americanscollected seeping oil to waterproof baskets and caulk boats. Settlers used it to grease their wagon wheels as they rolled along the Oregon Trail. The first commercial oil well, drilled in Titusville, Penn., by Edwin Drake in 1859, was located based on natural seeps. Many of the significant deposits in Texas and California have been found the same way.
Marine seeps are even more common. A single leak near Santa Barbara releases around2,500 gallons of crude into the Pacific every day. Natural seeps account for 46 percent of the hydrocarbons in our oceans.
Bonus Explainer: Why does the oil slick appear to be orange instead of black? Because the emulsion of oil in water consists of particles of many sizes, separated by water molecules. The way these particles scatter light (and produce color) depends on their size, and their size can change over time as they clump together or separate.
Paul Sabin chronicled Big Oil's habit of fighting safety regulations. Nina Shen Rastogi offered an update on efforts to clean up the Exxon Valdez spill. Daniel Engber explained how to mop up spilled oil. Christopher Beam answered your questions about the Gulf spill.
Oil isn't always black, even when it hasn't been mixed with water. Crude oil—that's the unrefined stuff that comes out of the well—can be transparent, yellow-green, reddish, amber, brown, or black, depending on its composition. So-called "light crude," in which the hydrocarbons are mostly free of contaminants, tends toward the lighter end of the scale (naturally). Heavy crude often takes a dark brown or black color on account of the metals mixed in.
Got a question about today's news? Ask the Explainer.
Explainer thanks Christine Ehlig-Economides of Texas A&M University and Michael J. Economides of the University of Houston. Thanks also to reader Brian Colfax.
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Monday, May 10
Sunday, May 9
Happy Mother's Day!
"The moment a child is born, the mother is also born.
She never existed before.
She never existed before.
The woman existed, but the mother, never.
A mother is something absolutely new."
- Ranjeesh
Saturday, May 1
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