Yesterday, I went through the checkout line with
a small quantity of peppers. I watch the stocking
situation at the supermarket, and only buy when
the stock is recent and good quality.

CHECKER: Okay, what is this? [Holding bag up.]

ME: Habanero chili peppers.

CHECKER: [Riffles through instruction pages.]

ME: I believe that's thirty-one twenty five.

CHECKER: Huh? Oh, you mean the code, right?

ME: Yes.

CHECKER: Okay, let's try that. [Immediately
registers as Habanero Chili.] You're good!

* * * * *

Today, a similar situation with the same checker.

CHECKER: What's this? [Holds up bag of Brussels sprouts.]

ME: Forty-five fifty.

Of course, when the code is punched in, it registers
as "Brussel sprt" or whatever on the computer display.

And as I leave the checkstand, I hear her telling
the next customer:

CHECKER: That's my favorite customer!
He knows all of the codes!

Which is not quite true. I know a few codes which get
me checked out sooner, because they have in the past been
delays. The supermarket does not sell many of certain
items, which are sometimes items that I buy. Checkers
are often not familiar with the codes for these
seldom-sold items.

"Mark Thorson" > wrote

> And as I leave the checkstand, I hear her telling
> the next customer:
>
> CHECKER: That's my favorite customer!
> He knows all of the codes!

That's hilarious. Too bad being caught not knowing her
job would make her take a tour of the produce department
so she doesn't have to rely on the customers to know what
she's selling.

nancy

On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
wrote:

>make her take a tour of the produce department
>so she doesn't have to rely on the customers to know what
>she's selling.

Last Friday morning, at the grocery....they were holding a "produce
quiz" with six or eight cashiers in attendance. It's amazing how
some of the "slower" cashiers even get hired.

"Billy" <Hereiam@hotmaildotcom> wrote

> On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
> wrote:
>
>>make her take a tour of the produce department
>>so she doesn't have to rely on the customers to know what
>>she's selling.
>
> Last Friday morning, at the grocery....they were holding a "produce
> quiz" with six or eight cashiers in attendance.

That's great! I would think it would be the norm. I've only had
a couple experiences like that (Do you know what this is? It's a
yellow onion), but it seems like it happens all the time to people.

> It's amazing how some of the "slower" cashiers even get hired.

There are a couple at my local store, they get the job done, but
you have to be patient. And they are the ones who try harder.

nancy

In article >,
"Phideaux" > wrote:

> They even have stickers on the tomatoes!
> Phideaux

Gotta. Otherwise how would they know which are the organically grown
tomatoes or the hydroponically grown tomatoes or one of the other
variations on tomatoes --- they all look like tomatoes. :-)

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On May 29, 1:13�am, Mark Thorson > wrote:
> Yesterday, I went through the checkout line with
> a small quantity of peppers. �I watch the stocking
> situation at the supermarket, and only buy when
> the stock is recent and good quality.
>
> CHECKER: �Okay, what is this? �[Holding bag up.]
>
> ME: �Habanero chili peppers.
>
> CHECKER: �[Riffles through instruction pages.]
>
> ME: �I believe that's thirty-one twenty five.
>
> CHECKER: �Huh? �Oh, you mean the code, right?
>
> ME: �Yes.
>
> CHECKER: �Okay, let's try that. �[Immediately
> registers as Habanero Chili.] �You're good!
>
> * � � * � � * � � * � � *
>
> Today, a similar situation with the same checker.
>
> CHECKER: �What's this? �[Holds up bag of Brussels sprouts.]
>
> ME: �Forty-five fifty.
>
> Of course, when the code is punched in, it registers
> as "Brussel sprt" or whatever on the computer display.
>
> And as I leave the checkstand, I hear her telling
> the next customer:
>
> CHECKER: �That's my favorite customer!
> He knows all of the codes!
>
> Which is not quite true. �I know a few codes which get
> me checked out sooner, because they have in the past been
> delays. �The supermarket does not sell many of certain
> items, which are sometimes items that I buy. �
>
> Checkers
> are often not familiar with the codes for these
> seldom-sold items.

That's not true... what they're unfamiliar with is the names of the
items... once they know the name of an item then all they need to know
is the alphabet to look it up on their chart. Checkers do know the
majority of common produce names including their code numbers, it's
the odd ball items, like habaneros, that they're often unfamiliar.
Even the most experienced checkers don't remember parsnips, fennel,
and many of the oriental vegetables... I'd venture to bet most rfc'ers
can't tell endive from chickory, mustard from turnip greens. I never
expect the checkers to remember every produce item/number... today's
modern stupidmarkest carry well over 1,000 kinds of produce... I bet
most of yoose can't remember five phone numbers lest you check your
cell phone directory, is why they invented voice recognition, just for
the stupes like you.

On May 29, 12:13*am, Mark Thorson > wrote:
> Yesterday, I went through the checkout line with
> a small quantity of peppers. *I watch the stocking
> situation at the supermarket, and only buy when
> the stock is recent and good quality.
>
> CHECKER: *Okay, what is this? *[Holding bag up.]
>
> ME: *Habanero chili peppers.
>
> CHECKER: *[Riffles through instruction pages.]
>
> ME: *I believe that's thirty-one twenty five.
>
> CHECKER: *Huh? *Oh, you mean the code, right?
>
> ME: *Yes.
>
> CHECKER: *Okay, let's try that. *[Immediately
> registers as Habanero Chili.] *You're good!
>
> * * * * * * * * * * * * *
>
> Today, a similar situation with the same checker.
>
> CHECKER: *What's this? *[Holds up bag of Brussels sprouts.]
>
> ME: *Forty-five fifty.
>
> Of course, when the code is punched in, it registers
> as "Brussel sprt" or whatever on the computer display.
>
> And as I leave the checkstand, I hear her telling
> the next customer:
>
> CHECKER: *That's my favorite customer!
> He knows all of the codes!
>
> Which is not quite true. *I know a few codes which get
> me checked out sooner, because they have in the past been
> delays. *The supermarket does not sell many of certain
> items, which are sometimes items that I buy. *Checkers
> are often not familiar with the codes for these
> seldom-sold items.

You are my favorite kind of person to be behind in line because you
try to expedite the checkout process. I do that same remembering the
codes for the self checkout line. I did that 2 days ago with Vidalia
onions. All I remember now is that it started with a 4

--Bryan

On May 29, 8:34�am, "Michael \"Dog3\"" > wrote:
> Billy <Hereiam@hotmaildotcom> �news:6b4t349v1e1d26qj7js4eep0nfdo75n7ku@
> 4ax.com: in rec.food.cooking
>
> > On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
> > wrote:
>
> >>make her take a tour of the produce department
> >>so she doesn't have to rely on the customers to know what
> >>she's selling.
>
> > Last Friday morning, at the grocery....they were holding a "produce
> > quiz" with six or eight cashiers in attendance. � It's amazing how
> > some of the "slower" cashiers even get hired. �
>
> It sort of make you wonder, doesn't it... I mean... what do some of these
> people actually eat at home? And GAWD forbid you should bring something
> really complicated to the checkstand without a code taped on it. �Like a
> mango for instance or even a squash.
>
> Michael � �

Don't be such a k'nocker... you don't know all the different squash
either.... now Mango I'm sure you know, from SNL! hehe

Sheldon wrote:

>
>
> That's not true... what they're unfamiliar with is the names of the
> items... once they know the name of an item then all they need to know
> is the alphabet to look it up on their chart. Checkers do know the
> majority of common produce names including their code numbers, it's
> the odd ball items, like habaneros, that they're often unfamiliar.
> Even the most experienced checkers don't remember parsnips, fennel,
> and many of the oriental vegetables... I'd venture to bet most rfc'ers
> can't tell endive from chickory, mustard from turnip greens. I never
> expect the checkers to remember every produce item/number... today's
> modern stupidmarkest carry well over 1,000 kinds of produce... I bet
> most of yoose can't remember five phone numbers lest you check your
> cell phone directory, is why they invented voice recognition, just for
> the stupes like you.

Hey. No fair. We probably all used to know a lot more than 5 phone numbers
before they invented speed dialling.

Staff knowledge of produce items varies from store to store and clerk to
clerk. Some hire mature people because they are are good reliable
workers. Others hire students because they work cheaper.

On Thu, 29 May 2008 12:34:55 GMT, "Michael \"Dog3\""
> wrote:

> I mean... what do some of these
>people actually eat at home?

Anything that comes in a box and able to put in a toaster oven! ...and
makes them fat.

There really is something to buying your groceries on the perimiter of
the store. Going up and down isles will/can make you fat.

Dave Smith wrote:
> Sheldon wrote:
>
> > That's not true... what they're unfamiliar with is the names of the
> > items... once they know the name of an item then all they need to know
> > is the alphabet to look it up on their chart. �Checkers do know the
> > majority of common produce names including their code numbers, it's
> > the odd ball items, like habaneros, that they're often unfamiliar.
> > Even the most experienced checkers don't remember parsnips, fennel,
> > and many of the oriental vegetables... I'd venture to bet most rfc'ers
> > can't tell endive from chickory, mustard from turnip greens. � I never
> > expect the checkers to remember every produce item/number... today's
> > modern stupidmarkest carry well over 1,000 kinds of produce... I bet
> > most of yoose can't remember five phone numbers lest you check your
> > cell phone directory, is why they invented voice recognition, just for
> > the stupes like you.
>
> Hey. No fair. We probably all used to know a lot more than 5 phone numbers
> before they invented speed dialling.
>
> Staff knowledge of produce items varies from store to store and clerk to
> clerk. �Some hire mature people because they are are good reliable
> workers. Others hire students because they work cheaper.

But age has nothing to do with the ability to remember numbers.

Remembering numerical strirings is related to time on the job and
one's proclivity to remember numbers. Number retention has nothing to
do with intelligence, that's why in math classes more credit is given
for correct method than correct numerical answer.... actually I give
far more credit to those who know how to look things up... I consider
remembering long lists of numbers a useless waste of brain capacity,
actually when taken to the extreme a form of mental illness. It's far
easier to train a chimpanzee to remember numbers than to remember
words.

There's really no need to memorize all the produce numbers, most have
the number affixed. It's far more useful to recognize the name of the
item than its code number... imagine if recipes were written with the
ingredients list in code numbers only, the finast chefs would be
screwed

My experience is that most check-out clerks do their job very
adequately... I'm much more impressed when they know how to correctly
give change (counting it out) than if they recognize napa and savoy.

Melba's Jammin' wrote:
> In article >,
> "Phideaux" > wrote:
>
>> They even have stickers on the tomatoes!
>> Phideaux
>
> Gotta. Otherwise how would they know which are the organically grown
> tomatoes or the hydroponically grown tomatoes or one of the other
> variations on tomatoes --- they all look like tomatoes. :-)
>
And, they all taste like tomatoes, go figure.

Dave Smith wrote:
> Sheldon wrote:
>
>>
>> That's not true... what they're unfamiliar with is the names of the
>> items... once they know the name of an item then all they need to know
>> is the alphabet to look it up on their chart. Checkers do know the
>> majority of common produce names including their code numbers, it's
>> the odd ball items, like habaneros, that they're often unfamiliar.
>> Even the most experienced checkers don't remember parsnips, fennel,
>> and many of the oriental vegetables... I'd venture to bet most rfc'ers
>> can't tell endive from chickory, mustard from turnip greens. I never
>> expect the checkers to remember every produce item/number... today's
>> modern stupidmarkest carry well over 1,000 kinds of produce... I bet
>> most of yoose can't remember five phone numbers lest you check your
>> cell phone directory, is why they invented voice recognition, just for
>> the stupes like you.
>
> Hey. No fair. We probably all used to know a lot more than 5 phone numbers
> before they invented speed dialling.
>
> Staff knowledge of produce items varies from store to store and clerk to
> clerk. Some hire mature people because they are are good reliable
> workers. Others hire students because they work cheaper.
>
>
>
My favorite cashier just retired a month ago. Thirty-five years with
Kroger in the same store. Miss Barbara knew every code in the store by
heart. She was the lady who trained all the new checkers and was also a
licensed florist for their flower department. Best of all she was only
four months younger than my wife and I and we shared a lot of
generational memories. She is sorely missed by all but I hope she enjoys
her well earned retirement.

Mr. Thomas, my favorite sacker, is in his late fifties and works there
because he doesn't want to just sit around in retirement from his
original career as an engineer. Says he gets to meet a lot of nice
people and the work isn't hard and he makes enough money to support his
hobby of hunting and fishing.

> > Last Friday morning, at the grocery....they were holding a "produce
> > quiz" with six or eight cashiers in attendance.
>
>
> There are a couple at my local store, they get the job done, but
> you have to be patient. *And they are the ones who try harder.
>
> nancy

What's really cool here, are the people who take small groups of our
large population of foreign staff and students around to the
supermarkets to explain what the items are and how to use them.

N.

Billy wrote:
> On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
> wrote:
>
>> make her take a tour of the produce department
>> so she doesn't have to rely on the customers to know what
>> she's selling.
>
> Last Friday morning, at the grocery....they were holding a "produce
> quiz" with six or eight cashiers in attendance. It's amazing how
> some of the "slower" cashiers even get hired.
>
>


For what they pay, do you expect PhD candidates?

gloria p

"Mark Thorson" > wrote in message
...
> Yesterday, I went through the checkout line with
> a small quantity of peppers. I watch the stocking
> situation at the supermarket, and only buy when
> the stock is recent and good quality.
>
> CHECKER: Okay, what is this? [Holding bag up.]
>
> ME: Habanero chili peppers.
>
> CHECKER: [Riffles through instruction pages.]
>
> ME: I believe that's thirty-one twenty five.
>
> CHECKER: Huh? Oh, you mean the code, right?
>
> ME: Yes.
>
> CHECKER: Okay, let's try that. [Immediately
> registers as Habanero Chili.] You're good!
>
> * * * * *
>
> Today, a similar situation with the same checker.
>
> CHECKER: What's this? [Holds up bag of Brussels sprouts.]
>
> ME: Forty-five fifty.
>
> Of course, when the code is punched in, it registers
> as "Brussel sprt" or whatever on the computer display.
>
> And as I leave the checkstand, I hear her telling
> the next customer:
>
> CHECKER: That's my favorite customer!
> He knows all of the codes!
>
> Which is not quite true. I know a few codes which get
> me checked out sooner, because they have in the past been
> delays. The supermarket does not sell many of certain
> items, which are sometimes items that I buy. Checkers
> are often not familiar with the codes for these
> seldom-sold items.

ROTFLMAO!

Great story.


--
Old Scoundrel

(AKA Dimitri)

Nina wrote:
>
> (But I always wonder about the cost of misweighing and mistagging...
> not that I'd ever consider putting the code for a cheaper thing on a
> more expensive item. Nope, never crossed my mind...)

It's not cheating if they make the mistake. I used
to get a good deal on bulk pecans, because I knew
certain checkers would type in the wrong code.
The store had codes for pecan halves and pecan bits,
the bits being much cheaper than the halves.

On May 29, 11:52*am, Gloria P > wrote:
> Billy wrote:
> > On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
> > wrote:
>
> >> make her take a tour of the produce department
> >> so she doesn't have to rely on the customers to know what
> >> she's selling.
>
> > Last Friday morning, at the grocery....they were holding a "produce
> > quiz" with six or eight cashiers in attendance. * It's amazing how
> > some of the "slower" cashiers even get hired. *
>
> For what they pay, do you expect PhD candidates?
>
> gloria p

Well the pay is probably better than what the Ph.D candidates are
getting.

John Kane Kingston ON Canada

On Thu, 29 May 2008 07:33:03 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Phideaux" > wrote:
>
>> They even have stickers on the tomatoes!
>> Phideaux
>
>Gotta. Otherwise how would they know which are the organically grown
>tomatoes or the hydroponically grown tomatoes or one of the other
>variations on tomatoes --- they all look like tomatoes. :-)

lately they all look like cruddy tomatoes.

your pal,
blake

On Thu, 29 May 2008 09:17:30 -0500, George Shirley
> wrote:

>And, they all taste like tomatoes, go figure.

But the price sure ain't the same! I watch them like a hawk since I
refuse to pay "organic" prices for a tomato.

On Thu, 29 May 2008 09:52:41 -0600, Gloria P >
wrote:

>For what they pay, do you expect PhD candidates?

They have a union!!....and get paid far more than they are
worth....plus benefits.

There probably are a couple of PHD (Piled high and deep) candidates
that are cashiering also since they can't find a job in their chosen
field.

On Thu, 29 May 2008 13:05:36 -0400, "Phideaux" >
wrote:

>So basically he's not screwing the store, but everyone who shops there.

Thank you....a thief is a thief is a thief.

Nina wrote:
>
> (My husband actually does this kind of thing all the time; he figures
> that if they can't identify vegetables, it's like a stupidity tax or
> something, since by weighing and tagging his own vegetables, he's
> doing their job for them anyway. �I'm not sure about the justification
> exactly, but the economist in me seriously wonders about the relative
> costs of better cashier training versus less-than-ethical customers,
> particularly in a world of rising food costs.)

With his sense of honesty your hubby is applying his same rationale
for his dicking the check out gal... but then you don't mind that
either.

Melba's Jammin' wrote:
>
> Gotta. Otherwise how would they know which are the organically grown
> tomatoes or the hydroponically grown tomatoes or one of the other
> variations on tomatoes --- they all look like tomatoes. :-)

Or they could drop them and see how high they bounce.

I'm astounded how the on-the-vine hothouse tomatoes
can look so good, so deeply red, and yet be so firm
and tasteless.

Nina wrote:

> Hm, what if I accidentally happen to put in the code for the $4.99
> oyster mushrooms, rather than the $7.99 shiitakes? ;-)
>
> (My husband actually does this kind of thing all the time; he figures
> that if they can't identify vegetables, it's like a stupidity tax or
> something, since by weighing and tagging his own vegetables, he's
> doing their job for them anyway.

I couldn't enjoy the mushrooms knowing they had been basically stolen by
deception. I don't know if I could respect the man too much either, to
be honest?

In article >,
Mark Thorson > wrote:

> Melba's Jammin' wrote:
> >
> > Gotta. Otherwise how would they know which are the organically grown
> > tomatoes or the hydroponically grown tomatoes or one of the other
> > variations on tomatoes --- they all look like tomatoes. :-)
>
> Or they could drop them and see how high they bounce.
>
> I'm astounded how the on-the-vine hothouse tomatoes
> can look so good, so deeply red, and yet be so firm
> and tasteless.


ain't that the truth.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Thu, 29 May 2008 07:33:03 -0500, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> "Phideaux" > wrote:
>
>> They even have stickers on the tomatoes!
>> Phideaux
>
>Gotta. Otherwise how would they know which are the organically grown
>tomatoes or the hydroponically grown tomatoes or one of the other
>variations on tomatoes --- they all look like tomatoes. :-)

Unfortunately, they don't *taste* like tomatoes. Even the so-called
"heirloom" tomatoes don't taste of anything much. I can get a good,
old fashioned beefsteak or such at the farmer's market from time to
time, but even at the FMs, the little *******s can be deceptively
attractive - and tasteless. Ditto corn on the cob and watermelon. And
what's up with the "personal" watermelons and the "seedless"
watermelons, anyway? Genetically engineered crap, you ask me.

Doing curmudgeon today,
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
"Phideaux" > wrote:

>
>
> "Mark Thorson" > wrote in message
> ...
> > Yesterday, I went through the checkout line with
> > a small quantity of peppers. I watch the stocking
> > situation at the supermarket, and only buy when
> > the stock is recent and good quality.
> >
> > CHECKER: Okay, what is this? [Holding bag up.]
> >
> > ME: Habanero chili peppers.
> >
> > CHECKER: [Riffles through instruction pages.]
> >
> > ME: I believe that's thirty-one twenty five.
> >
> > CHECKER: Huh? Oh, you mean the code, right?
> >
> > ME: Yes.
> >
> > CHECKER: Okay, let's try that. [Immediately
> > registers as Habanero Chili.] You're good!
> >
> > * * * * *
> >
> > Today, a similar situation with the same checker.
> >
> > CHECKER: What's this? [Holds up bag of Brussels sprouts.]
> >
> > ME: Forty-five fifty.
> >
> > Of course, when the code is punched in, it registers
> > as "Brussel sprt" or whatever on the computer display.
> >
> > And as I leave the checkstand, I hear her telling
> > the next customer:
> >
> > CHECKER: That's my favorite customer!
> > He knows all of the codes!
> >
> > Which is not quite true. I know a few codes which get
> > me checked out sooner, because they have in the past been
> > delays. The supermarket does not sell many of certain
> > items, which are sometimes items that I buy. Checkers
> > are often not familiar with the codes for these
> > seldom-sold items.
>
> I'm all too familiar with the syndrome.
>
> "What's this?"
>
> Kale.
>
> "What's this?"
>
> Eggplant.

You should figure out what's the cheapest produce item. It
might be lettuce, for instance.

"What's this?" (holds up watermelon)

"A head of lettuce."

"What's this?" (holds up ten pound Hubbard squash)

"A head of lettuce."

"What's this?" (holds up sack of hydroponic tomatoes)

"Lettuce."

It's just a shame they bar-code the meat and fish.

Mike Beede

"Michael "Dog3"" > wrote in message
6.121...
> Billy <Hereiam@hotmaildotcom> news:6b4t349v1e1d26qj7js4eep0nfdo75n7ku@
> 4ax.com: in rec.food.cooking
>
>> On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
>> wrote:
>>
>>>make her take a tour of the produce department
>>>so she doesn't have to rely on the customers to know what
>>>she's selling.
>>
>> Last Friday morning, at the grocery....they were holding a "produce
>> quiz" with six or eight cashiers in attendance. It's amazing how
>> some of the "slower" cashiers even get hired.
>
> It sort of make you wonder, doesn't it... I mean... what do some of these
> people actually eat at home? And GAWD forbid you should bring something
> really complicated to the checkstand without a code taped on it. Like a
> mango for instance or even a squash.
>
> Michael
>
>
>
> --
> "I'd like to be in Hell in time for dinner"
> -Edward H. Ruloff
>
> To email - michael at lonergan dot us dot com


Most young adults on down very rarely eat veggies never the less cook them.
I remember my mother telling me about being the 'lunch lady' at
school.......the kids would go 'I want some of that white stuff.......no,
some of that yellow stuff and don't give me none of that green stuff. This
was a day they served mashed potatoes, corn and peas. French fries they
knew. She said 'America is safe so long as they teach the future
generations their colors' (said with tongue planted firmly in cheek).
-ginny

On May 29, 10:52*pm, Terry Pulliam Burd >
wrote:
> Unfortunately, they don't *taste* like tomatoes. Even the so-called
> "heirloom" tomatoes don't taste of anything much.
>Doing curmudgeon today,
> Terry "Squeaks" Pulliam Burd

Just stop smoking those cheap cigars and things will taste a lot
better.

We have not gotten them yet but the local farmer's market usuallyl has
some excelent locally grown tomatoes in the summer.

Now if summer would just arrive ( I had gloves on the other day.)

John Kane Kingston ON Canada

On Thu, 29 May 2008 09:52:41 -0600, Gloria P >
wrote:

>Billy wrote:
>> On Thu, 29 May 2008 06:19:38 -0400, "Nancy Young" >
>> wrote:
>>
>>> make her take a tour of the produce department
>>> so she doesn't have to rely on the customers to know what
>>> she's selling.
>>
>> Last Friday morning, at the grocery....they were holding a "produce
>> quiz" with six or eight cashiers in attendance. It's amazing how
>> some of the "slower" cashiers even get hired.
>>
>>
>
>
>For what they pay, do you expect PhD candidates?
>
>gloria p

i did know of checker with a master's in psychology who chose not to
work in that field because she couldn't afford the pay cut. she was
union with some seniority.

your pal,
blake

On Thu, 29 May 2008 16:25:09 -0400, Goomba >
wrote:

>Nina wrote:
>
>> Hm, what if I accidentally happen to put in the code for the $4.99
>> oyster mushrooms, rather than the $7.99 shiitakes? ;-)
>>
>> (My husband actually does this kind of thing all the time; he figures
>> that if they can't identify vegetables, it's like a stupidity tax or
>> something, since by weighing and tagging his own vegetables, he's
>> doing their job for them anyway.
>
>I couldn't enjoy the mushrooms knowing they had been basically stolen by
>deception. I don't know if I could respect the man too much either, to
>be honest?

wait a minute. aren't you the shitake stalk-breaker?

your pal,
blake

Nina wrote on Thu, 29 May 2008 12:53:35 -0400:

>> Nina wrote:
>>>
>>> (But I always wonder about the cost of misweighing and
>>> mistagging... not that I'd ever consider putting the code
>>> for a cheaper thing on a more expensive item. Nope, never
>>> crossed my mind...)
>>
>> It's not cheating if they make the mistake. I used
>> to get a good deal on bulk pecans, because I knew
>> certain checkers would type in the wrong code.
>> The store had codes for pecan halves and pecan bits,
>> the bits being much cheaper than the halves.

> Hm, what if I accidentally happen to put in the code for the
> $4.99 oyster mushrooms, rather than the $7.99 shiitakes? ;-)

> My husband actually does this kind of thing all the time;
> he figures that if they can't identify vegetables, it's like a
> stupidity tax or something, since by weighing and tagging
> his own vegetables, he's doing their job for them anyway.

Does he steal the magazine section from the Sunday NY Times too
since most people won't notice it has gone until they get home?
I have sometimes wondered where it went until I started to
check.
..

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Phideaux" > wrote in message
...
>
>
> "Mark Thorson" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>>
>>> Gotta. Otherwise how would they know which are the organically grown
>>> tomatoes or the hydroponically grown tomatoes or one of the other
>>> variations on tomatoes --- they all look like tomatoes. :-)
>>
>> Or they could drop them and see how high they bounce.
>>
>> I'm astounded how the on-the-vine hothouse tomatoes
>> can look so good, so deeply red, and yet be so firm
>> and tasteless.
>
> I live in the deep south and I haven't seen a good tomato in the stores
> for a couple of years now. Homegrown is the only way to go with tomatoes
> these days.
>
> Even the Ugly Ripe variety have lost their flavor.
>
> In all fairness, it has to be a logistical nightmare to get really ripe
> tomatoes to market and have them all sell before they rot.

I can trump ya, Bowser. I live in the great Central Valley of California.
Tomato growing region. Growing up, the air smelled like hot cooked tomatoes
because of all the canning factories and all the 'maters they processed.

I can't buy a decent tomato in a grocery store in this town (the once-aptly
nicknamed Sacratomato) to save my soul - not even in AUGUST. Were it not
for my morbid fear of <shudder> tomato worms, I'd grow my own (shut up,
Blake!). As it is, I buy them at the farmers market or rely upon the
kindness of non-wormaphobic friends who grow tomatoes.

TammyM

blake murphy wrote:
> On Thu, 29 May 2008 16:25:09 -0400, Goomba >

>> I couldn't enjoy the mushrooms knowing they had been basically stolen by
>> deception. I don't know if I could respect the man too much either, to
>> be honest?
>
> wait a minute. aren't you the shitake stalk-breaker?
>
> your pal,
> blake

Nope. You must have me confused with someone else.

Michael "Dog3" wrote:
> "Virginia Tadrzynski" >
> : in rec.food.cooking
>
>> Most young adults on down very rarely eat veggies never the less cook
>> them. I remember my mother telling me about being the 'lunch lady' at
>> school.......the kids would go 'I want some of that white
>> stuff.......no, some of that yellow stuff and don't give me none of
>> that green stuff. This was a day they served mashed potatoes, corn
>> and peas. French fries they knew. She said 'America is safe so
>> long as they teach the future generations their colors' (said with
>> tongue planted firmly in cheek). -ginny
>
> No one in my family cooks well. No one. But... at least they know their
> veggies. Generally anyway. They can at least identify a squash as a squash
> even if they don't know what kind of squash it is. By golly they all know
> what watermelon is though
>
> Michael
>
Mine too Michael. My grands and greatgrands can usually identify the
variety of green beans they're being served. All of them got good,
healthy vegetable strong meals from the time they could mash their food.
They still like the fast food junk but they are more than willing to eat
veggies. They particularly like my potato salad because I leave the
skins on the taters.

Michael "Dog3" wrote:
> George Shirley >
> : in rec.food.cooking
>
>> Mine too Michael. My grands and greatgrands can usually identify the
>> variety of green beans they're being served. All of them got good,
>> healthy vegetable strong meals from the time they could mash their
>> food. They still like the fast food junk but they are more than
>> willing to eat veggies. They particularly like my potato salad because
>> I leave the skins on the taters.
>
> I'll not soon forget my darling brother's escapade over the holidays last
> year. He had bought one of those hams from the supermarket. Not a bad
> ham for a ready to eat ham. It was a smoked Kretchmer. Anyway, to warm
> it up he put it in the roasting pan, dotted it with cloves and pineapple
> rings. Then proceeded to put the ham, pan and all, in a roasting bag.
> Funniest thing we'd ever seen. Steven was like... uh... I think if you
> want to use a roasting bag you have to put the ham in the bag and then
> the bag in the pan. My brother got this stupid look on his face and
> knowing he can't cook had to call my mother to verify this astounding
> information. Even she knew that the entire pan didn't go into the bag,
> which surprised me. I was laughing my ass off. Wish I'd gotten a pic.
>
> Michael
>
>
>
That sounds like something a clueless cousin of mine would pull. It is
hilarious.

Mark Thorson > wrote in
:

> CHECKER: That's my favorite customer!
> He knows all of the codes!
>
<snip>

> Which is not quite true. I know a few codes which get
> me checked out sooner, because they have in the past been
> delays. The supermarket does not sell many of certain
> items, which are sometimes items that I buy. Checkers
> are often not familiar with the codes for these
> seldom-sold items.

I'm that person, too
Though, I used to work as a grocery store cashier, so thats how I know
them

Saerah