Posted By Merv Newman
I think Ian is a person to whom I WOULD give free advice. He has declared his position, a beginner (no insult intended, just acknowledgement) He is NOT a "consultant" and, on occasion, he may ask for help in doing a good job. He MIGHT get a payrise if his stats are better this year than last year (they had better be or I will want to know why) but that will not be just because of the help he gets from us. It takes more than that.
This evening a Lady has requested help (different thread) in setting up a website. Photos, case histories and so on. My apologies but I will not offer any help. Someone setting up as a consultant should already have a solid background, (which she may have, I accept) A fund of stories and anecdotes (which she may have, I accept) and a library of photographes (which she does not appear to have)
After four years as a salaried consultant, before I went "independant" I had "visited" maybe 20 sites and had hundreds of photos. And I can still telll you stories about my first ever site visit as a consultant (Shell Chimie, Berre l'étang) Including the one about the fire chief in tears.
I did 14 years (or was it 114 ? The latter I think) as plant HSE. Two plants, one English, one French. Later had to work with Dutch, (including Fresians) English (especially those in Hemel Hempstead and Bristol), Scots, Germans, Belgians (Walloons and Flamands), Americans and Swiss (French and Switzerdeutsch. No Romansch). Nowadays it includes North and South Africa and points East. Mining, Paper making, Plastics synthesis and conversion, engineering, automobiles, founderies, ball bearings, detergents, pesticides .... If only this site had existed then I just know I could have done a better job.
Oh. Nearly forgot. This week's theme : Lady's underwear. Haven't seen ANY today. And then animal feed additives on thursday.
Thanks for ALL the fish (Douglas Adams)
Greying wolf (actually, my CB call sign is "Le Préventeur" Maybe I should change it to "Loup Grisant")
Merv to the rest of you
No idea what's for dinner tonight. It's not my turn. Last night was shepherd's pie (last of the roast lamb, onions and lots of thyme ; Tarte Berger. Cotes du Rhone to use up)
A pork chop would be nice. Maybe with a mustard sauce. And purée de pommes avec echalottes. Beaujolais ?