Except you do this in a corporate setting and they will stop you the second it works. And then you are stuck maintaining a barely working version forever.
I learned this the bad way, but now I just lie and say it doesn't work until it's good enough for me
This is what it looks like when trust has broken down at a company. Management don't trust engineers when they say "this needs more time". And engineers don't trust management with the truth (it kinda works - we really could ship it now if we wanted to).
Remarkably common, but not inevitable. Thankfully there's plenty of workplaces which don't look like this.
And yeah, lying is certainly one way to get work done in a bad organisation. I'd much rather - if at all possible - to find and fix the actual problem.
I think the problem is that in the current system, the blame is always on the engineer. If you ship something early and it didn't work, then it's your fault because you didn't QA it enough.
If you don't ship it in time it's also your fault
This is bound to happen with any company that needs to deliver to clients. Sales are incentivized to sell at all cost, even if the product is not there yet.
“The current system” isn’t a thing across our whole industry. You’re speaking about some specific places you've worked.
Personally I’ve never felt blamed for bugs that made it into production. I’ve felt responsible for sure, but I’ve never been blamed by others in the business. And I have seen sales people utterly chewed out for selling features we haven’t implemented without asking engineering. It all really depends on where you work, and what the culture is like.
If you hate it there, you don’t have to stay. Not every job will be like that.
Another fun one is when sales has already sold the thing to the customer without there being a product to sell. At that point it stops being about trust it's just "get it out there".
I hate this, but seems to be fairly normal practice.
Interesting. As an European living in the US. The only US units that I find useful are cups, teaspoons and tablespoons. And that's only for cooking. It's way faster to measure volume than weight (although less accurate)
As a pretty experienced American home baker I don't understand how you can assert that it's faster to measure volume with cups or etc. than to put a bowl on a scale and simply pour stuff in, measuring everything in grams. It's not even close in terms of speed, convenience, _and_ accuracy.
It is indeed not even close, but not in the way you are asserting. It takes a second to dip a measuring cup into the flour and level it off. So if I need 4c of flour, it takes me about 4 seconds. Meanwhile, to measure with a scale I have to slowly, carefully pour into the bowl so that I don't overshoot the amount I'm going for (and then then sometimes I overshoot and have to try to scoop the ingredient out a bit). Volume measurements are damn near an order of magnitude faster than weight measurements. And it's not like the extra accuracy from weight measurements is actually that important 95% of the time. Baking is not that precise, contrary to popular belief.
Welp not much I can say to that or to RandallBrown's response, seems obvious our experience and way of thinking is pretty different on this matter.
(EDIT: Also fwiw I often use a spoon or whatever to scoop things into the bowl, vs. pouring, which means I have more control but can still offload the measuring part to the scale...)
Whatever gets the delicious baked goods in your mouth I guess
Maybe it's my skill with a scale, but it's much faster for me to scoop a measuring cup or spoon into a container and scrape off the top than it is to go back and forth adding/removing stuff on a scale.
It used to be based on relative size, so if you have a set of spoons and cups and use the same for all measurements they are ballpark right for your recipe (and some minor difference accounting for user error). These day's it's defined anyway in both metric and imperial. As soon as you start weighing something from the recipe it goes out of the window as that defines the rest of the relative measurements. For that reason I really dislike the recipes telling you to measure teaspoons of spices but grams or ounces of flour. I don't have two sets of measurement cups available. These days most cooking sites mention both though.
On a sidenote: an ounce is 100g here and a pound 500g. Mainly by being in common usage and translated to common used weights. "An ounce more okay?" is an easy way to sell more without mentioning how much it actually is in numbers.
The validity of relative measurements in recipes starts to break down as soon as eggs are in play, which are not easily subdivided. On the other hand, that rarely matters and most recipes are fine with up to one more or less egg.
If not, you should seriously consider switching banks (while you can). I suspect that such banks do not take security seriously: Giving control over your phone to Apple/Google is not security.
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