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Does Coronavirus Have You Working From Home?
Many Australian businesses are gearing themselves up to move their employees to work from home due to the coronavirus outbreak.
While this does seem an awfully appealing prospect (no peak hour, no make up, use of our own bathroom & company from our four legged friends) there are certainly challenges.
One such challenge is how we stay in touch with our colleges and customers. We can't just call across the office or have a catch up perched on our workmates desk. We need to keep working, because the bills will keep coming (disappointing but there it is), so how can we keep the wheels turning?
Never before have we been so connected. Now granted, at times, we wish we weren't (weekend emails, seeing other peoples Facebook holiday posts while we are at work), but had you suggested 20 years ago you could run your whole office with any number of employees from their own homes, or from wherever they choose, it would have seemed like the stuff of fiction. But that is exactly where we are now. With VoIP (Voice Over Internet Protocol) and phone systems that are hosted in the cloud, we don't need to rely on traditional onsite phone systems.
With your PABX hosted in the cloud, you can have all your employees work from home and run your office as you would if you were all together in a brick and mortar location. That means your calls come to the reception phone as usual. The calls are transferred to the relevant employee as usual and all the usual phone system features you use can still be deployed.
Pretty great huh? What's better is that you can be up and running in around 60 minutes, with a system customised for you.
Super versatile, scalable, flexible and feature rich, now is the perfect time to upgrade your business phone system to a hosted platform.
Things are certainly a bit tricky at the moment, but I guess for me, if I can keep paying the bills, then that is a big concern off my mind. To keep you working and paying your bills, contact us to see if we can help you.
My sincerest hope is the resolution to this crisis is sooner rather than later. Until then stay well, look out for our vulnerable, enjoy Netflix and remember, this too shall pass.
Robyn
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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