Can a spider poo? A mother turned to Facebook seeking guidance as she expressed her confusion over discovering a set of black droppings scattered throughout her home. Posting on a Mrs. Hinch fan page, she shared a series of images revealing peculiar black specks along her skirting board and wall.
“Anyone have any idea what this is?” She asked. “Just appeared this last week or so on the skirting board in my dining room, also bits on the wallpaper and the floor which gets mopped every day! It’s not bumpy, it looks like some sort of paint splatter but it isn’t.” She continued.
Followers came back with a common answer – Spider Poo
Fellow enthusiasts of Mrs. Hinch promptly came to the rescue, with users confidently asserting that the markings were indeed spider droppings. One wrote: “It happens a lot this time of year, spiders pooing everywhere, Dettox spray is good for it.” While another said: “It’s spider poo after they’ve eaten flies. I get it on my window sill.” Others said it could have been “fly poo” while one user was adamant, it was “spider poo for defs”.
What do the experts say?
According to various sources offering advice on pests, spiders typically do not leave solid droppings; instead, their excrement is thick and liquid in consistency, resembling dark ink stains. These markings often appear on walls and surfaces.
Spider feces are not solid; instead, they appear as dark stains or drips on walls and surfaces. The specific appearance of the droppings varies among spider species, making it challenging for the untrained eye to distinguish.
Typically, spider poop accumulates in a specific location below their web, often in corners with cobwebs on walls. Since spiders seek dark or undisturbed places for refuge, their droppings may unexpectedly appear in various locations. The size of spider droppings is approximately that of a pinhead, and they exhibit a monotone color, with variations in white, black, gray, or brown hues.
Is spider poo dangerous to handle?
While spider poop is not proven to transmit pathogens, it is advisable to treat it with caution and handle it as if it were potentially toxic. Studies indicate that pathogens ingested by spiders do not typically pass on through their droppings.
Nevertheless, it’s important to exercise caution and thoroughly wash hands with soap and water after handling spider feces. Cleaning fresh spider droppings is easier, while dried ones may require more effort to remove and may leave behind yellow stains.
It’s essential to note that cleaning up spider poop does not eliminate the spiders responsible for it. To prevent the reappearance of droppings, taking action against these creatures is necessary. Maintaining a highly tidy environment and removing every spider web you encounter is a good starting point. There are also products available to assist with infestations, and professional pest control services are well-equipped to handle such situations.
In-N-Out Stuns Fans with Controversial Announcement After 75 Years: A Bold Move of Genius
Few brands have the loyal following of In-N-Out Burger. If you live outside of California, it’s hard to really understand just how beIoved the brand is among its fans. If you live in California, it’s just a part of the experience. Until you leave, that is.
Most of that love comes from the fact that, as far as fast food goes, In-N-Out is about as good as it gets. Of course, a lot of its appeal also comes from the fact that the company’s 385 locations are located almost entirely in California and its neighboring states.
If, however, you live any further east of the Rockies, you’ve been out of luck. If that’s you, your only opportunity has been to find one when you travel west. Well, until now.
Last week, the company announced that it would be opening a corporate hub in Franklin, Tennessee, which will allow it to expand further east. In-N-Out also says it will be opening its first stores in the Nashville area by 2026.
If you’re a fan of animal-style fries, you understand that this is a big deal. It’s also a huge risk for the company and its brand. Here’s why:
This is a company that is fiercely opposed to change. It hasn’t added a menu item since 2018 (hot chocolate). It still sells just burgers, fries, soft drinks, and milkshakes. As a result, the restaurant is known for both fresh, great-tasting food and incredible customer service. I can think of only one other restaurant where you can get in a drive-thru line 30 cars deep and still have hot food in just a few minutes, and that one isn’t open on Sundays.
There is clearly a lot of demand for new locations. That seems like an argument for expanding to new states, but it’s also why the move is risky.
You see, over the past 75 years, In-N-Out has jeaIously guarded its brand. A big part of that has meant recognizing that fast growth isn’t everything if it means compromising quality. After all, quality is its brand.
In-N-Out only uses fresh, never-frozen ingredients–including its beef. That makes its burgers and fries taste better, but it also means the restaurant is limited in the areas it can serve.
The company also doesn’t franchise its locations. That has allowed it to maintain far more control over the level of service its restaurants provide, but has also meant it kept things close to home.
“You put us in every state and it takes away some of its luster,” said In-N-Out president Lynsi Snyder in a 2018 interview. She was right. Part of the reason the company’s burgers have such a loyal following is because they’re hard to get–especially if you live east of the Rocky Mountains.
It takes a lot of courage–if you think about it–to resist the temptation to grow at all costs. The thing is, most companies don’t consider that those costs are real, even if they aren’t immediately obvious. If the quaIity of your product gets worse the more customers you serve, you’re doing it wrong.
If, suddenly, there are In-N-Out Burger locations everywhere, it’s not as special. If you’re used to swinging by the Sepulvida location when you land at Los Angeles International Airport, and eating a Double-Double while watching planes land, it’s not quite as special an experience if you can get one on your way home from work.
On the other hand, there is value in meeting your customers where they are. In-N-Out is a restaurant, after all, not an amusement park. Sure, people look forward to eating there when they travel, but that doesn’t mean there isn’t room to grow–even if that means cautiously.
“Our Customers are our most important asset at In-N-Out, and we very much look forward to serving them in years to come, and becoming part of the wonderfuI communities in The Volunteer State,” said Synder in a statement. That’s an important acknowledgment–the part about customers being the company’s most important asset.
The interesting lesson here is that there is a balance between exclusivity and meeting your customers where they are. For a variety of reasons, In-N-Out has erred on the side of sticking close to home, even if that means it can’t serve all of its customers. That’s been a winning strategy so far, and I don’t think that will change just because it’s sIowly starting to open more locations farther east.
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