I worked HP CS in Highschool and during my time there I created a HTML/JS replacement for a unbearably slow tree system that made a 10+ second network call every single question(often 20+ questions and a tree copy was required for notes). Mine was instant.
They fired me for it because my AHT flagged me and it made someone look bad.
At that point (this is at Windows Vista launch) the minimum hold was 25 minutes all day.
Quasi-related but I did the same thing at RadioShack for inventory. It was a long process of scanning each product, looking at the scanner and manually verifying the price on the tag.
The tags had a barcode on the back with the SKU and the price that had been printed, but naturally the scanner didn't support that format.
So I brought in my own scanner, scanned all of those into a spreadsheet, then ran a script that checked the same inventory panel that had the updated prices, and printed out a new sheet with just the barcodes that differed to run "inventory" against. Saved us hours per day.
Corporate got pissed (understandably) and shut it down real quick.
I was running scripts on their PoS (EDIT: point of sale) terminals to hit an internal service. If I were the sysadmin at corporate, people like me would make me nervous too (even though I wasn't doing anything nefarious).
Acronym use here to single being part of an in-group. It is one of the most annoying shift in tech language over the past decade. I partly blame it on all the certification testing that has popped up over that time frame.
It isn't like there hasn't always been tech acronyms but they are so causally communicated these days without regard for audience.
You must be young. Do you not think there were similarly acronym infested tech speak in the 1980s, 1990s, 2000s, 2010s? All of those decades also had plenty of certification testing.
This comment is so spot on, it’s also big in military circles, especially over past 15 years. It can even be said that frequent (over) use of acronyms is based in insecurity
If you're not part of their industry, just look up the acronyms instead of getting mad. "Audience" is laughable, they are not posting solely for your entertainment.
And my guess is "average hold time." If you use your brain, you can figure most of them out, unless they are adversarially confusing acronyms.
If yours was instant, why would your AHT decline? Shouldn’t you be way faster? On many questions you would have saved over 3mins on network calls alone.
The AHT value indeed went down 3 minutes below the average, which is generally a good thing so long as you are doing everything well still. All outliers get checked and mine was the lowest. I was honest about the tool, including that it was offline. Their supposed policy was no personal tools and as it was during "probation" (first 90 days in Ontario), they could fire without cause, and did, immediately.
Not OP, but it is probably either "Average Hold Time" or "Average Handle Time". I supposed the usage here indicated some call center metric that management was expecting in a certain range but the new tool skewed it in a different direction.
You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well.
I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g
I remember working in a restaurant many years ago, where it was part of new hire training to demonstrate the importance of salt and pepper to a burger's taste. We would make 3 burgers, one no seasoning, one poorly seasoned, and one properly seasoned to the spec, and then we would taste test them all. The difference in taste was so night and day I was shocked the first time I participated in the test. Yeah I guess you don't technically need salt and spices, but not adding them or using just a pinch is not the same thing at all.
I think the problem is lot's of people here don't have much kitchen experience and underestimate the effect.
But anyway, I think a pre-seasoned vegan ready made burger patty should only be compared to a pre-seasoned meat burger patty. It's an Apples and Oranges comparison with little meaning.
If you compare the high sodium of a vegan ground beef replacement with ground beef, that's fair game. The one from Beyond here is actually a good example of too high sodium. I won't judge. I only care about the comparison, not the company.
I was going to edit the comment with this but in Canada we have a company called Metro(grocer) and they often sell 4x fresh beef patties for ~$4 which is 1lb(454g) of ground beef and exactly nothing else.
It's good to eat sans salt on bbq with your desired (typically salty) toppings.
I know people salt the patty while cooking, but the topic at hand is Beyond and their patties.
....which should be compared against other premade patties and how people make and serve beef patties, not against the theoretical option that people could choose to omit salt.
The whole "salt" angle is bikeshedding - no one advocated Beyond for salt, they pick it for all of the other health benefits (fats, cholesterol)
Salt, among the ingredients in the average burger is the most likely to cause you problems. Calling it bikeshedding is a massive stretch. In a talk of the importance of the contents of your diet related only to burgers, salt is the exact opposite of bikeshedding.
Nothing whatsoever is stopping Beyond from removing salt and allowing people to salt their own burgers, as they already do.
The contribution of salt in hypertension and other issues is overblown in popular media.
I'm on blood pressure meds. I regularly check in with doctors on things. No, you shouldn't be eating unlimited salt, but sugar and cholesterol are killing (and debilitating) many more of us.
I avoided needing medicine by altering my diet to tone down salt, unhealthy fat, and sugar intake. My doctor was surprised as "everyone just takes the meds."
Still meat is very low sodium, it is weird to say plant based alternatives have less sodium since both have as much salt as you add since there is almost none naturally.
But then you're comparing apples an oranges: meat is low in sodium in its unprocessed form, but so are all the ingredients of the plant-based alternative before adding salt.
What matters is not so much the natural form, it is how the product is typically consumed.
But of course I see your point that with home made meat-based patties, you are in control of how much salt you want to add, while with factory made patties, you have to take what you get, it's typically not possible to "take away" salt. Mind you, though, the latter argument holds for both plant-based and meat-based factory-made patties.
The difference is you CAN'T get Beyond meat to make patties without preservative-levels of sodium. You CAN get ground beef and make patties without preservative-levels of sodium.
Did you get the point about how you usually season meat (with salt) before you eat it? Beyond Beef has 230mg of sodium per 100g (according to their website), even a pinch of salt you add for seasoning easily contains 10x that amount.
Also, do you expect the vegan alternative to have exactly the same nutritional values as their meat counterparts?
Look, I don't even know why I'm defending Beyond here, I'm certainly not a fan (as a matter of fact, I don't like their beef patties). But I think the arguments you've made are not entirely fair.
The sodium content is about 3x higher. It doesn't taste 3x higher.
If you're salting your recipe with traditional ground beef, you're doing the same with Beyond. If not, same.
I do not expect or even encourage the content of any alternative to match the nutritional value of the real deal.
A typical pinch of salt is 300mg. Not 2300mg.
When the base product has 3x as much sodium, that is a problem. It doesn't need that much because as you stated, you can add salt during cooking. As a great example, let's take a use case for Beyond which is taco meat. I add taco seasoning (my own which is about 30% sodium compared to a traditional) and now the Beyond version is still roughly 250% the sodium content.
I can't remove the sodium they add. It's not a product I like or desire. It's more expensive. It's less healthy (note how often I mention reduced salt) for myself.
Also, I have been a strict vegan in life for about 5 years. I still didn't eat Beyond (aside from tasting it) during that period (it was available).
I'm not really trying to attack Beyond here, it's all personal preference at the end of the day. I make 95% of my food, from bread to tomato sauce to pickled peppers and hot sauce. When I am reaching for a vegan protein, I reach for lentils.
Pure soy doesn't taste too good in my experience. I tend to prep the dehydrated stuff I get with (ironically) soy sauce, which is quite salty, plus whatever else the recipe I'm using the soy in calls for. In the case of soy burgers, that mince needs some binding agent.
It's odd, as I generally agree that "pure soya" doesn't taste that great, but I do prefer the taste of edamame beans which are just young soybeans. Products like tofu generally need more flavour adding to it - and I personally like tofu and eat it fairly regularly, so I'm not biased against it.
Also, I like the taste of Natto (soybeans fermented in straw) though that's generally thought of as an acquired taste.
This is IMHO the most unfortunate thing about how HN has changed in the last 10 years or so. People downvote now as a form of disagreement, rather than using it as a form of collective moderation. The net result is that the popular opinions rise, while unpopular opinions tend to fall or die out.
On the plus side, it does make for an interesting barely scientific way to poll for popularity of a topic on HN. Absolutely not worth it IMHO, but it is at least a bit interesting.
Education is still very much present in Idiocracy (Brawndo blah blah). It's the lack of value in logic and thought process that causes the problem. When people value winning an argument on a logical fallacy, there's a severe issue. Education is oft used as the fallacy itself.
Much like today on all sides of every significant debate. Where the loudest most emotional rise on feelings over logic.
If a person doesn't immensely value learning they're wrong, they exist as part of the problem.
I think you hit on a key note about learning when they're wrong, and I think that's one of the biggest issues with social media and modern debate - namely that being wrong in public is incredibly painful and can often destroy a reputation. But then people realized there are groups who agree with them even when they're wrong, so the most important thing is to cater to them and never agree that you're wrong in public, and some percentage of people will go along with your argument.
I think never believing fully in your own ideas and always being able to admit you're wrong and always questioning is almost a super power that I wish we valued more.
A room full of people in charge of the most power nation wouldn't fall prey to something like false dichotomy, during an important address to said nation? Would they...?
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