Think about what furniture you and your office workers (if any) will need to complete your jobs. This will likely include, at minimum, desks and office chairs for each person. From there, your furniture needs will vary widely based on the type of business. For example, a business that will be entertaining clients might need a meeting place with a table and chairs. You might also need storage space or specialized furniture for various purposes. Consider what you need first if your budget is small. You can add furniture you want as time goes on. Most furniture rental companies charge much more for short term rentals (less than 30 days) than long term rentals. If you can figure out how to get use out of rented furniture for longer than a month, you'll save a great deal of money. Having good furniture is important to maintaining worker productivity and projecting a professional image to clients (if necessary). That said, your specific furniture needs will vary based on your business. An office that is never visited by customers will not need to appear as spotless as one that is, so you can probably get away with used furniture.  However, a modern or technology-focused company will likely want new future. Used furniture will be cheaper, but consider the downsides before going that route. For one, employees may be less inclined to work if they think management doesn't care about their workspace.
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One-sentence summary -- Determine individual pieces needed. Think about how long you'll need the furniture. Decide on used or new furniture.


If the food poisoning symptoms persist for more than two 48 hours, are severe, or are complicated by other factors, then see your doctor as soon as possible or go to an emergency room or urgent care facility.  Complicating features can include age. Food poisoning in infants, young children, and the elderly warrants prompt medical attention. Also, people that have other medical conditions that require a stable situation and the ability to take their medications on a regular basis may need medical attention to recover from food poisoning as quickly as possible. Sometimes the symptoms progress beyond the basic initial symptoms and can lead to medical complications if access to appropriate medical care is delayed. Examples of more severe symptoms include the following:  Persistent episodes of vomiting and the inability to keep any liquids down for more than one or two days Bloody vomit or blood in the stools Diarrhea for more than three days Extreme pain or severe abdominal cramping A temperature higher than 101.5F when taken orally Neurological changes such as blurred vision, muscle weakness, and tingling in the extremities Dizziness, lightheadedness, and severe weakness Unresolved signs of dehydration which include excessive thirst, dry mouth, little or no urination, and very dark colored urine Hospitals and other facilities will proceed quickly with trying to restore your fluid balance and resolve the dehydration. They may also do tests to determine the cause of the symptoms and prescribe treatments to help the symptoms resolve.  An IV will be started to provide resuscitation of fluids and electrolytes you have lost during your episodes of vomiting and diarrhea. If you are still nauseous and have diarrhea, medications may be given through the IV line, such as odansetron for severe nausea, to help you feel more comfortable. Blood tests will be performed to establish the severity of your condition. Additional tests may be done to attempt to determine the source of the contamination. This may or may not be possible. Some types of food poisoning, for example listeria contamination, may require antibiotics to treat your condition. If you are pregnant, prompt treatment may help prevent exposure of the contaminant to the baby. It may prove helpful if you know what you ate that caused the problem. Some examples of possible contaminants that have an onset of symptoms within hours after ingestion are listed below.  Clostridium botulinum: symptoms begin in 12 to 72 hours, and examples of possible methods of contamination include home-canned foods, improperly canned commercial foods, smoked fish or salted fish, potatoes baked in aluminum foil, or other foods kept at warm temperatures for too long. Clostridium perfringens: symptoms begin in 8 to 16 hours, and possible sources include meats, stews, gravies, and foods served in dishes that fail to provide adequate heat or food is chilled too slowly.  Listeria: symptoms begin in 9 to 48 hours, and possible sources include hot dogs, luncheon meats, unpasteurized milk and cheeses, unwashed raw produce, and possibly spread through contaminated soil and water. Noroviruses: symptoms begin in 12 to 48 hours, and possible sources include raw, ready-to-eat-produce, shellfish from contaminated water, and spread by an infected food handler. Shigella: symptoms begin in 24 to 48 hours, and possible sources include seafood, raw ready-to-eat produce, and can be spread by an infected food handler. Staphylococcus aureus: symptoms begin in 1 to 6 hours, and possible sources include meats, prepared salads, cream sauces, cream-filled pastries, and can be spread by hand contact, coughing, and sneezing. Bacillus Cereus:  Disease occurs within 24 hours of consumption.  Usually diarrhea or nausea results from eating rice contaminated with the toxin, but this condition can be from consumption of dairy products, bean sprouts, spices, and other vegetables.  Treatment involves supportive measures, while antibiotics are usually not necessary. Symptoms of food poisoning often develop rapidly but some sources of contaminants can lead to a delayed presentation making it difficult to identify the source.  Campylobacter: symptoms begin in 2 to 5 days, and sources include meat and poultry, with contamination occurring during processing procedures as animal feces come in contact with meat surfaces. Other sources include unpasteurized milk and contaminated water. Escherichia coli: symptoms occur in 1 to 8 days, and common sources include beef contaminated with feces during slaughter, undercooked ground beef, unpasteurized milk, apple cider, alfalfa sprouts, and contaminated water. Giardia lamblia: symptoms begin in 1 to 2 weeks, and common sources include raw ready-to-eat produce, contaminated water, and can be spread by an infected food handler. Hepatitis A: symptoms begin in about 28 days, and are caused by raw ready-to-eat produce, shellfish from contaminated water, and can be spread by an infected food handler. Rotavirus: symptoms begin in 1 to 3 days, common sources include raw ready-to-eat produce, and can be spread by an infected food handler. Vibrio vulnificus: symptoms begin in 1 to 7 days, and sources include raw oysters, raw or undercooked mussels, clams, and scallops, and can be spread through contaminated seawater. Keep in mind that a problem called cross-contamination can sometimes occur.  This involves preparing foods that are to be consumed raw, like salads, vegetables, or other produce, that may have been contaminated by exposure to a surface that was exposed to raw meat or fish. Examples of utensils or surfaces that can be contaminated include cutting boards, especially wooden style boards, and knives or shredding devices that were not effectively cleaned prior to use.
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One-sentence summary --
See a doctor. Identify severe symptoms. Prepare for your treatment at a medical facility. Consider possible sources of contamination. Be aware of contaminants that take longer for symptoms to develop. Prepare foods using freshly cleaned utensils.