here's a red flag. they use McDonald's analogies.
McD's keeps enough stuff in their freezer to keep operating 100% all the time. Because they know if they're out of burgers people will just go to BK or Wendies.
You are only partially correct. Having worked for McDonalds I can attest they have multiple freezers with the largest one being downstairs. The freezer holding the daily hamburgers and 1/4 pounders hold ~4 boxes of each and when low someone runs downstairs to get more. The french fry freezer hold the bags taken from the boxes brought up from downstairs.
Now, a true story. The town I worked in had a railroad line that cut through the middle of town. If anything happened and a train broke down, there were a few underpasses that could be gotten to. There was also a seldom used branch off the main line that if a train broke down on would cut ~20% of the town off from the rest. One night this happened and during the normal rush hour for the evening we were only seeing 5-10 people an hour. The manager, ever cost concious, ended up sending everyone home except the 4 people who would close the store at the end of the night. I was cooking hamburgers and the Manager and 2 others were running the registers. When the train finally got fixed and moved, we were packed. I had upwards of 80 patties on the grills non-stop for 3 hours. When the little freezer ran out, I had to have the manager run downstairs to get me more as I could not leave or I'd have charcoal on the grill. I could not even take the time to prepare Filet-o-Fish or Apple and Cherry pies, the manager had to to them as well as wrap everything I sent up to him and try to keep the french fries flowing. I was balls to the walls on the grills and buns and couldn't thik about ANYTHING else. If the manager could not get me more product, we would have been dead in the water until I was out of everything I could cook and go get more. You want a filet? Gotta wait. Apple pie? Gotta wait. When things slowed down to where we could breathe, the manager took a reading of sales and compared it to the charts. The burgers I cooked during that 3 hour period should have taken a minimum of 7 people to do. No floors got mopped, no bathrooms got cleaned, no trash got taken out.
So, spare me your unknowing diatribes about how the analogies are incorrect. Until you have been there, you are clueless.
Dude, I can top that story.
I put in a 25 hour shift at a Waffle House in Florence, AL, on Christmas Day, 2001, the day after a major ice storm, and the electricity was still out during my entire shift.
We were able to cook because all the grills and burners were gas. Candles provided the lighting. From six in the morning to seven the next morning, me and the entire crew, sans two I fired during the shift for bitching (seriously), served a standing room only crowd.
Not a single customer bitched, because they obviously saw that we were doing the best we can to accommodate their needs--hunger--under the extreme circumstance.
I just happened to be the person who made sure that all three restaurants (Florence, Tuscumbia, and Sheffield) were stocked for the normal Christmas Day rush. I was fortunate to see the storm coming, thus overstocked a faction of a percent, of which I took heat for at the time, and even effected my food cost bonus.
None of the three restaurants ran outta food, and they were the only businesses opened during the blackout. While most the locals stayed home, we were feeding all the emergency personnel and people stuck in hotel rooms nearby.
At the end of my shift, I was a ZOMBIE, but returned 8 hours later to do it again for another 12 hours, but with electricity for the final 4 hours.
Ergo, not having common external PSUs on hand at Buffalo Labs is 100% uncalled for.