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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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James Silverton wrote:
> Hello, All! > > It is probably OT for this group but I had to look at the new postal > rates this morning since I had some heavier letters to send. The US > Post Office seems to have done a wonderful job of complicating things > with no simple formula applicable over a large range. Have a careful > look at letter post rates if you have to go from 3 oz to 4 oz. > > Fortunately, most things I mail to Europe and Canada are under 2 oz > but the 1 oz increments are really erratic! > > A rationale for the new rates is that they will increase efficiency > but it seems to me that they will increase business at the actual > post offices! > Potentially the biggest gotcha is the thickness regulations. Envelopes over 1/4" thick cost more. Companies are pretty unhappy, because it's much tougher to measure accurately beforehand, unlike weight. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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