Survivor: Late Stage Edition

In the last few weeks, my workload wasn't just never-ending deadline but also interviews. A single job posting for my team yielded 800 applications. The ability to work remotely might have opened it up to all of North America but it was also indicative of the current work market. It was depressing interviewing people who were mostly in the same boat: laid off and looking for work since January. Superficially, they were all qualified and perhaps even more so than me and especially my co-workers. Also, I have only seen a fraction of the applications so I don't even know what automated gauntlet rejected the rest.

Speaking of trial by fire, a co-worker has been promoted to Team Lead. They did so on an informal basis for about a month last year but couldn't quite hack it. So we got a new manager hire who lasted all of 2 months. A few interviews for a replacement didn't go anywhere so now they had a second kick at the can. I don't know the amount of salary bump, but they were now in meetings until lunch before doing any "real work". It was sink or swim this time round since the company announcement has gone out.

So I wasn't surprised to find out on Friday that they had worked late into the previous evening hammering out a quick and dirty solution for a customer. I spent the morning helping them test before the client meeting. I also sympathized silently during our own meeting since the dysfunctional team dynamics hasn't changed since last year.

For dinner, I visited the 3rd best "pie slinger" in the city: Pizza Pide. I ordered the assorted ($16.49) and watched the passer-bys while waiting for my meal. I overheard the proprietor talking to a customer and got some history. Pide hadn't changed owner like I thought because the current one took over from their uncle about 10 years ago. The business was 30 years old so it was middle-aged when I first visited. I didn't love my selection this time round though a meat-lover might have enjoyed the variety: ground beef, chicken, lamb, and Turkish sausage. I liked the two ends best with spinach and especially the sharp feta cheese. The bland mozzarella that was used for the rest of the pide didn't compare. So I will stick to my usual veggie order.