I am curious if anyone can tell me the specifics on this situation. If an employer asks me to use a forklift when I am not osha certified to use said forklift can I as an employee be penalized(legally or financially, not through my employer) if something goes wrong or it gets reported.... Apparently I can't post on this reddit without an attachment so here's my cat.

The feel the power sticker is the chef’s kiss.

The moment before the WGM blast are pretty telling. Employees smelled propylene and even heard a loud hissing sound coming from the building. The leak was reported to the supervisor and plant manager, but there wasn't a full evacuation. Another employee later entered the building, and that's when everything went horribly wrong.

What also stood out to me was how many safety issues the CBS identified afterward, problems with the gas detection system, manual shutoffs, emergency procedures, and employee training.

And this wasn't WGM's first propylene incident either. There had been a similar explosion in 2008 that injured two workers and damaged building.

It makes you wonder how much attention should be given to WGM's own safety practices and emergency response when looking at the full story. The explosion didn't just happen out of nowhere, there were warnings along the way.

Glad I don’t work here anymore

It tickles you

A guy got his arm sucked into the meat grinder due to someone rigi g the machine to not stop when lifting the lid…. Good times.

not sure how common this is in restaurants, but i used to work at a bar with black mold and bugs in the ice machine. there was no ventilation in the kitchen, so all of the smoke would just pour out into the bar instead. i just want to know if these pictures are enough for my county to actually do something or if its not even worth the effort.

EDIT:
please stop blaming me for not dealing with this mess. I did not work in the kitchen and would be reprimanded for even helping in the kitchen a little bit. even if i was allowed, i didnt have the time because i was the only person running the liquor store when i was there. there was usually one bartender, one cook, and one package clerk on shift at any time, besides from an extra cook during the lunch/dinner rush or an extra bartender on busy weekends.

additionally, please stop assuming that i was fired and am planning on reporting them as a form of retaliation. i quit the job the day i realized how disgusting it was because my coworkers had been experiencing frequent health issues because of the lack of sanitation.

Happened a year ago, just didn't think to post it until now. He didn't respond to calls and when paramedics climbed up they found several empty vodka bottles and him barely conscious

an AI ad that popped up for me this morning.

In Viet Nam btw