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Well, the round of reorganisations at client co has resulted in the departure of 3 contractors and the conversion of another to permie, however I'm still there and billing so must be doing something right
New Director is open to discussions about working directly on commercial terms as well in order to control his head count and costs. Just got to get it past the agency. Might mean a bit of contractual jiggery pokery as the gig is with one division of a larger multinational, so may end up going via the US parent co. to make it work.
Watch, as they say, this space.
"Being nice costs nothing and sometimes gets you extra bacon" - Pondlife.
Well, the round of reorganisations at client co has resulted in the departure of 3 contractors and the conversion of another to permie, however I'm still there and billing so must be doing something right
New Director is open to discussions about working directly on commercial terms as well in order to control his head count and costs. Just got to get it past the agency. Might mean a bit of contractual jiggery pokery as the gig is with one division of a larger multinational, so may end up going via the US parent co. to make it work.
Dinner has been served: the boeuf bourguignon I cooked last night, which in the end had over six hours cooking in a cast iron casserole on the induction ring's slow cook setting. The idea of making it a day early, in order to get the benefit of it tasting better the day after it was cooked, worked a treat - it was delicious
And there were four more portions, so the freezer is now getting to be overstocked if anything. I think I'll have to start eating stuff out of it more, rather than putting stuff into it
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