Very polite phrasing, I'd opt for something a bit more direct.Cathy2 wrote:I encountered an under trained service person in a cheese store the other day.
Insert witty response --->Hereronnie_suburban wrote:"What is three quarters plus one half?
ronnie_suburban wrote:Sad but true, Cathy and unfortunately it's a lot more common than one might expect. At my place of business we ask applicable applicants the following question during their interviews:
"What is three quarters plus one half?
It's surprising and depressing how many experienced people cannot answer this seemingly basic question.
=R=
leek wrote:ronnie_suburban wrote:Sad but true, Cathy and unfortunately it's a lot more common than one might expect. At my place of business we ask applicable applicants the following question during their interviews:
"What is three quarters plus one half?
It's surprising and depressing how many experienced people cannot answer this seemingly basic question.
=R=
I taught math. Fractions are hard! And transfer of knowledge - being able to answer the same question in different contexts, harder still.
G Wiv wrote:Insert witty response --->Hereronnie_suburban wrote:"What is three quarters plus one half?
Of that I have no doubt. Unfortunately that is not the case many (most?) places these days.Christopher Gordon wrote:One knife, one wedge, perfect weight. We take this shit seriously.
lougord99 wrote:I hope you also compliment those who are good at their job.
lougord99 wrote:As someone who started working a cash register at Baskin Robbins in the laste 60's , I can assure you that it is not an easy learn without doing it regularly. There is absolutely no chance for a cashier today to learn this skill.
I find LOTS of people in the deli, fish market etc. that are very good at correctly guessing the weight before measuring and take great pleasure in giving you exactly what you ordered. When they put 3/4 lb. +- very little and you verbally acknowledge their skill, they get a big grin on the face.
Sure, there are plenty of novices at this game - but there are plenty of very accomplished people doing this also.
I hope you also compliment those who are good at their job.
Geo wrote:Giving change has become such a gormless interaction. Geo
EvA wrote:Geo wrote:Giving change has become such a gormless interaction. Geo
Thanks for that "gormless." It made me smile on a rainy afternoon.
jimd wrote:Fortunately, my computer and Google did the lookup for me so that I did not need to know the alphabet.
chicagojim wrote:Things like potatoes are hard to get exact since they each weigh a fair amount. If the bag comes to 9 pounds 15 ounces, what are they supposed to do, cut a slice of another potato that's used for that purpose? Ditto with apples, oranges, etc. When I briefly had a job that involved packaging things by weight we were trained to always go a little over rather than under. I'm saddened that a 10 pound bag of potatoes is ever a little under, it used to be the rule to go a little over.
I've been dealing with the Spice House for 15+ years, always found them polite, knowledgeable and ultra professional. That I'm a Fan would be understatement.ronnie_suburban wrote:I was pleased when I went to the Spice House in Old Town earlier today.
chicagojim wrote:In terms of making change, I recently saw an amazing system in Japan. The bill came to the table with a barcode printed on it. The cashier scanned the barcode, the display showed the total owed, I gave the person my money (bills and coins). The bills went into an ATM-like bill counter in a stack, the coins went into sort of a basket that spun as they were counted. The change came out of a slot for the bills and a cup for the coins. No counting, no error. Pretty cool.