I work at one of the big pharmacy chains, and I finally got to ask one of our field techs about the dish on our roof. I found out a couple of interesting things:
-Only older stores have dishes (the first 4,000 or so).
-they're typically 6-8 feet with a heater
-The LNB is L-band (or so he says)
-Transactions and insurance billing are usually done with a land internet connection. The dishes are primarily for software updates for our servers/workstations/registers so our connection doesn't get too bogged down
-When a store closes, the dishes are thrown in the dumpster.
Of course, I'd love to save one of the dishes. The dish and NPRM on my store's roof are built well enough that they didn't budge when a tornado came through a couple years ago (tiny Connecticut tornado, but still some pretty strong winds). All of the older stores in the area have identical dish/NPRM combinations. I wonder, how can I navigate the corporate bureaucracy and save a dish that still has plenty of life in it? Stores don't close very often, and there are different parts of the company I'd have to deal with such as the District Office, Field Services, etc. Has anyone here saved a dish from a corporate-owned location?
Also, assuming I get permission from the District Manager, just how the heck do I get it off of a two-story roof?
-Only older stores have dishes (the first 4,000 or so).
-they're typically 6-8 feet with a heater
-The LNB is L-band (or so he says)
-Transactions and insurance billing are usually done with a land internet connection. The dishes are primarily for software updates for our servers/workstations/registers so our connection doesn't get too bogged down
-When a store closes, the dishes are thrown in the dumpster.
Of course, I'd love to save one of the dishes. The dish and NPRM on my store's roof are built well enough that they didn't budge when a tornado came through a couple years ago (tiny Connecticut tornado, but still some pretty strong winds). All of the older stores in the area have identical dish/NPRM combinations. I wonder, how can I navigate the corporate bureaucracy and save a dish that still has plenty of life in it? Stores don't close very often, and there are different parts of the company I'd have to deal with such as the District Office, Field Services, etc. Has anyone here saved a dish from a corporate-owned location?
Also, assuming I get permission from the District Manager, just how the heck do I get it off of a two-story roof?