On 2017-03-26 10:58 AM, U.S. Janet B. wrote:
> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
> wrote:
ill
>
> at my preferred store, a cashier has checkout lanes on both sides of
> her. The conveyor is running as she punches items up. You go to the
> end of the conveyor and begin bagging. When she is done punching, you
> pay, finish bagging and you are on your way. Meanwhile, the person on
> the other lane begins bagging. Pretty efficient.


Most of the checkouts at the discount grocery stores around here have
triple conveyors. There is a single one past the cashier and then a wing
gate to direct the goods to one of the two others. The first person's
stuff is routed to one side. While they are bagging their groceries the
next person's stuff is going to the other side.

On 3/26/2017 3:13 PM, Wayne Boatwright wrote:>

> I > think in the 17 years we've lived in AZ that I've come across 1 or 2
> billing errors.

Where I shop is not one of the better chain stores in any rankings
I've seen, but aside from a few notable exceptions, day and and day
out the prices are 100% accurate.

Occasionally there are mistakes. Very occasionally. i don't feel
like I have to watch them ring up each item. I'd rather fix it later
than hold up the line anyway.

> One chain has double bagging chutes, but there's always a bagger
> available to handle them.

Baggers are iffy here, across all chains; it's a regional thing, I
guess. There might be one but chances are there isn't, and you
bag or the cashier bags as they go. It's fine with me either way.

nancy

On 2017-03-26 4:02 PM, Ed Pawlowski wrote:
> On 3/26/2017 3:33 PM, U.S. Janet B. wrote:

> I pay attention to prices for that reason. I may be charged 1.29
> instead of 1.19 and not catch it but a couple of weeks ago there was a
> bunch of chickens at 4.89/lb instead of 1.89. Easily not caught if you
> have a big cart of stuff and expect a $100 tab. You'd likely not notice
> if it was $110.
>
> Yes, mistakes happen, but you have to look out for yourself or you can
> lose a lot of money.

I have learned to check restaurant bills because I have seen so many
mistakes. For instance, when I was out for supper with my wife and son
a week and a half ago I checked and there were two beers on it. I only
had one. Another time I noticed a shot of vodka on it, and no one had
that. To be fair, I have also pointed out that they forgot to charge me
for something.

I am not sure if the mistakes are always simple oversights or if they
are part of wait staff scams. My son managed a few bars and restaurants
and a part of his job was to keep an eye on the ordering and billing
system. There seemed to be no end to the schemes the wait staff came up
with to steal from the restaurant and from the customers. They can take
something into a bill , ring up the sale, then change it, and take the
old one to the customer. They can take payment and then try to cancel
the order and pocket the money.

On Sun, 26 Mar 2017 16:05:42 -0400, Ed Pawlowski > wrote:

>On 3/26/2017 3:31 PM, U.S. Janet B. wrote:

snip
>>
>> Don't you review your cash register receipt as soon as you get it
>> (from anywhere)? I do. Mistakes happen, look at it while it is
>> convenient to fix it.
>> Janet US
>>
>
>And spend a half hour and $3 in gas to go back and correct an error.
>Best caught and fixed right at the register.

didn't I say that?

On 3/26/2017 6:30 PM, Dave Smith wrote:
> I am not sure if the mistakes are always simple oversights or if they
> are part of wait staff scams. My son managed a few bars and restaurants
> and a part of his job was to keep an eye on the ordering and billing
> system. There seemed to be no end to the schemes the wait staff came up
> with to steal from the restaurant and from the customers. They can take
> something into a bill , ring up the sale, then change it, and take the
> old one to the customer. They can take payment and then try to cancel
> the order and pocket the money.

Years ago a waitress at a very popular restaurant in Germantown, TN was
talked into duping credit card info by a "boyfriend". The boyfriend
then charged thousands of dollars on stolen credit cards. According to
the news report, what she got out of the deal was cigarette coupons and,
ultimately, a 5 year stint in jail. The boyfriend vanished. The
restaurant owners feared they might not recover business after the scam
was discovered and made the news. The sad part is the woman had been
working there for *years*; she was a trusted employee.

Then there was the time I worked as a hostess at O'Charleys. I also
assisted with the back of the house accounting, entering inventory,
accounts payable/receivables and sending payroll information to the
corporate office (via modem). When they opened a new location the store
manager went to the new store. The assistant manager was promoted.
First thing he did was change the password on the accounting system
computer so I couldn't log in. The regional manager visited often. I
expressed my concern to him; he dismissed it. Okay, don't say you
weren't warned! There's something hinky going on.

Sure enough, about 6 months later the guy was arrested. He'd created
fake payroll accounts and had corporate issuing checks to his relatives!
I ran into the regional manager several months after I'd left that job
and he said "I should have listened to you." Gee, ya think?

Jill

In article >,
says...
> Don't you review your cash register receipt as soon as you get it
> (from anywhere)? I do.

Me too.

Janet UK


Mistakes happen, look at it while it is
> convenient to fix it.
> Janet US

In article >,
says...

janet US
> >
> > Don't you review your cash register receipt as soon as you get it
> > (from anywhere)? I do. Mistakes happen, look at it while it is
> > convenient to fix it.
> > Janet US
> >
>
> I find it more convenient to watch each item being rung up.

IME, the commonest error is that the till scanner fails to register a
BOGOF or other multiple-buy discount, so you get over-charged.

You won't notice that as they scan each item, only on the final receipt.


Janet. UK

In article >, says...
>
> On 3/26/2017 11:37 AM, Ed Pawlowski wrote:
> > On 3/26/2017 10:58 AM, U.S. Janet B. wrote:
> >
> >>
> >> at my preferred store, a cashier has checkout lanes on both sides of
> >> her. The conveyor is running as she punches items up. You go to the
> >> end of the conveyor and begin bagging. When she is done punching, you
> >> pay, finish bagging and you are on your way. Meanwhile, the person on
> >> the other lane begins bagging. Pretty efficient.
> >> Janet US
> >>
> >
> > At my preferred store there is a bagger doing it for you as it comes
> > down the belt. All you do is pay. Pretty efficient.
>
> That's the way it is in the stores around here.
>
> Jill

Ours ASK if you want a bagger to bag for you. Even more efficient.

:-)

Janet UK

On 2017-03-27 9:35 AM, jmcquown wrote:
> On 3/26/2017 6:30 PM, Dave Smith wrote:

> Then there was the time I worked as a hostess at O'Charleys. I also
> assisted with the back of the house accounting, entering inventory,
> accounts payable/receivables and sending payroll information to the
> corporate office (via modem). When they opened a new location the store
> manager went to the new store. The assistant manager was promoted.
> First thing he did was change the password on the accounting system
> computer so I couldn't log in. The regional manager visited often. I
> expressed my concern to him; he dismissed it. Okay, don't say you
> weren't warned! There's something hinky going on.
>
> Sure enough, about 6 months later the guy was arrested. He'd created
> fake payroll accounts and had corporate issuing checks to his relatives!
> I ran into the regional manager several months after I'd left that job
> and he said "I should have listened to you." Gee, ya think?


It was not just the staff my son had to watch. When he ran the micro
brewery restaurant he was already looking for other work. He was working
for a French based franchise whose Canadian branch was run by a Greek
family. He wasn't in the family and was not even Greek, so that glass
ceiling was just over his head. The company planning on opening some
new locations in the city and sent a guy down who was going to be
overseeing it and he was to be trained my son, who had transferred down
to oversee the opening if his operation and to manage it. They guy did
a lot of suspicious things so my son was keeping an eye on him and knew
he had taken a deposit for a function and pocketed it, that he had taken
cash from the safe. He contacted trusted colleague at the head office to
get some guidance. The family member was called back to Montreal but a
short time after that my son was laid off.

That was not a problem. He hated restaurant management. He hated dealing
with thieving staff and drunken customers. He hated working so many
hours for so little pay. His layoff was a kick in the right direction.
He took time to pursue a more interesting career. He ended up back in
restaurant management for a short time before he got the opportunity to
go on a training program for the federal government. He base pay now is
about double what be was earning as a manager and he gets a whack of
overtime.... and he loves the job.

On Sun, 26 Mar 2017 09:51:53 -0700, Taxed and Spent
> wrote:

>On 3/26/2017 7:58 AM, U.S. Janet B. wrote:
>> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
>> wrote:
>>
>>> On 3/26/2017 7:05 AM, Janet wrote:
>>>> In article >, says...
>>>>> snip
>>
>>>
>>>> I prefer to do my own bag pack because I want everything sorted and
>>>> separated MY WAY, to protect it, and so it's very convenient and fast to
>>>> unpack at home.
>>>>
>>>> Janet UK
>>>>
>>> I agree, but it just doesn't happen that way at the grocery stores in
>>> this area. They're paying someone (often mentally challenged adults) to
>>> bag the groceries and by gosh, they're going to do it! At least they do
>>> know not to put heavy items on top of bakery bread. Eggs always go on
>>> top or in a separate bag.
>>>
>>> Jill
>>
>> at my preferred store, a cashier has checkout lanes on both sides of
>> her. The conveyor is running as she punches items up. You go to the
>> end of the conveyor and begin bagging. When she is done punching, you
>> pay, finish bagging and you are on your way. Meanwhile, the person on
>> the other lane begins bagging. Pretty efficient.
>> Janet US
>
>very efficient for the store when the overcharge you and you are too
>busy bagging to notice.

Don't you get a register receipt? I check the receipt when I get
home, rarely is there an error but I can always have it corrected at
the service desk next visit. I much prefer to check the receit at
home so I can give it my full attention, at the store things move
quickly and I'd rather focus on the bagging and the ladies! Plus it's
easier and fasteer to have the service desk make the correction than
wait at the register for a manager to arrive with a register key to
correct the error. The last time I found an error was over a year
ago, I didn't get the sale price on a can of garbanzo beans, was
hardly worth the time and effort to get back 20¢.

On Sun, 26 Mar 2017 12:30:02 -0600, U.S. Janet B. >
wrote:

>On Sun, 26 Mar 2017 09:51:53 -0700, Taxed and Spent
> wrote:
>
>>On 3/26/2017 7:58 AM, U.S. Janet B. wrote:
>>> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/26/2017 7:05 AM, Janet wrote:
>>>>> In article >, says...
>>>>>> snip
>>>
>>>>
>>>>> I prefer to do my own bag pack because I want everything sorted and
>>>>> separated MY WAY, to protect it, and so it's very convenient and fast to
>>>>> unpack at home.
>>>>>
>>>>> Janet UK
>>>>>
>>>> I agree, but it just doesn't happen that way at the grocery stores in
>>>> this area. They're paying someone (often mentally challenged adults) to
>>>> bag the groceries and by gosh, they're going to do it! At least they do
>>>> know not to put heavy items on top of bakery bread. Eggs always go on
>>>> top or in a separate bag.
>>>>
>>>> Jill
>>>
>>> at my preferred store, a cashier has checkout lanes on both sides of
>>> her. The conveyor is running as she punches items up. You go to the
>>> end of the conveyor and begin bagging. When she is done punching, you
>>> pay, finish bagging and you are on your way. Meanwhile, the person on
>>> the other lane begins bagging. Pretty efficient.
>>> Janet US
>>>
>>
>>
>>very efficient for the store when the overcharge you and you are too
>>busy bagging to notice.
>
>actually, my store is the least expensive, cleanest store in town. It
>is employee owned chain and treats their employees right.
>Also, I don't always think that everybody is always out to get me in
>everything all the time.
>Janet US

I never think that the grocery store is out to get me either,
especially since I get a register receipt that I check at home and
save for comparing to my Visa bill. I have envelopes for all
receipts.

On Sun, 26 Mar 2017 12:16:49 -0700, Taxed and Spent
> wrote:

>On 3/26/2017 11:30 AM, U.S. Janet B. wrote:
>> On Sun, 26 Mar 2017 09:51:53 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 3/26/2017 7:58 AM, U.S. Janet B. wrote:
>>>> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 3/26/2017 7:05 AM, Janet wrote:
>>>>>> In article >, says...
>>>>>>> snip
>>>>
>>>>>
>>>>>> I prefer to do my own bag pack because I want everything sorted and
>>>>>> separated MY WAY, to protect it, and so it's very convenient and fast to
>>>>>> unpack at home.
>>>>>>
>>>>>> Janet UK
>>>>>>
>>>>> I agree, but it just doesn't happen that way at the grocery stores in
>>>>> this area. They're paying someone (often mentally challenged adults) to
>>>>> bag the groceries and by gosh, they're going to do it! At least they do
>>>>> know not to put heavy items on top of bakery bread. Eggs always go on
>>>>> top or in a separate bag.
>>>>>
>>>>> Jill
>>>>
>>>> at my preferred store, a cashier has checkout lanes on both sides of
>>>> her. The conveyor is running as she punches items up. You go to the
>>>> end of the conveyor and begin bagging. When she is done punching, you
>>>> pay, finish bagging and you are on your way. Meanwhile, the person on
>>>> the other lane begins bagging. Pretty efficient.
>>>> Janet US
>>>>
>>>
>>>
>>> very efficient for the store when the overcharge you and you are too
>>> busy bagging to notice.
>>
>> actually, my store is the least expensive, cleanest store in town. It
>> is employee owned chain and treats their employees right.
>> Also, I don't always think that everybody is always out to get me in
>> everything all the time.
>> Janet US
>>
>
>They don't have to be "out to get you" to make a mistake. Studies have
>shown lots of errors in scanner prices.

That's due to occasionally a sale price neglectfully isn't entered
into the register software, not because anyone is purposely out to get
you... bring the register receipt to the service desk next visit and
they will rectify the error quickly... because you'll probably be the
umpteenth one with the same error that day. Supermarkets are not out
to scam customers, especially not at the register... only makes a lot
of unnecessary work for their accountancy department for refunding
chump change.

On 26 Mar 2017 19:20:14 GMT, notbob > wrote:

>On 2017-03-26, Taxed and Spent > wrote:
>
>> They don't have to be "out to get you" to make a mistake. Studies have
>> shown lots of errors in scanner prices.
>
>Like when my fave sprmkt charged me $29.00USD fer 3 bunches of flat-leaf
>parsely?
>
>nb

You only bought parsley and a 99¢ head of iceberg, how could you not
notice immediately at the register, especially since all you had in
your pocket was a five dollar bill?
Anyway why would you need three bunches of flat leaf parsley, that's
more than any neighborhood Italian restaurant uses in a day.

On Sun, 26 Mar 2017 16:05:42 -0400, Ed Pawlowski > wrote:

>On 3/26/2017 3:31 PM, U.S. Janet B. wrote:
>> On Sun, 26 Mar 2017 12:16:49 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 3/26/2017 11:30 AM, U.S. Janet B. wrote:
>>>> On Sun, 26 Mar 2017 09:51:53 -0700, Taxed and Spent
>>>> > wrote:
>>>>
>>>>> On 3/26/2017 7:58 AM, U.S. Janet B. wrote:
>>>>>> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> On 3/26/2017 7:05 AM, Janet wrote:
>>>>>>>> In article >, says...
>>>>>>>>> snip
>>>>>>
>>>>>>>
>>>>>>>> I prefer to do my own bag pack because I want everything sorted and
>>>>>>>> separated MY WAY, to protect it, and so it's very convenient and fast to
>>>>>>>> unpack at home.
>>>>>>>>
>>>>>>>> Janet UK
>>>>>>>>
>>>>>>> I agree, but it just doesn't happen that way at the grocery stores in
>>>>>>> this area. They're paying someone (often mentally challenged adults) to
>>>>>>> bag the groceries and by gosh, they're going to do it! At least they do
>>>>>>> know not to put heavy items on top of bakery bread. Eggs always go on
>>>>>>> top or in a separate bag.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> at my preferred store, a cashier has checkout lanes on both sides of
>>>>>> her. The conveyor is running as she punches items up. You go to the
>>>>>> end of the conveyor and begin bagging. When she is done punching, you
>>>>>> pay, finish bagging and you are on your way. Meanwhile, the person on
>>>>>> the other lane begins bagging. Pretty efficient.
>>>>>> Janet US
>>>>>>
>>>>>
>>>>>
>>>>> very efficient for the store when the overcharge you and you are too
>>>>> busy bagging to notice.
>>>>
>>>> actually, my store is the least expensive, cleanest store in town. It
>>>> is employee owned chain and treats their employees right.
>>>> Also, I don't always think that everybody is always out to get me in
>>>> everything all the time.
>>>> Janet US
>>>>
>>>
>>> They don't have to be "out to get you" to make a mistake. Studies have
>>> shown lots of errors in scanner prices.
>>
>> Don't you review your cash register receipt as soon as you get it
>> (from anywhere)? I do. Mistakes happen, look at it while it is
>> convenient to fix it.
>> Janet US
>>
>
>And spend a half hour and $3 in gas to go back and correct an error.
>Best caught and fixed right at the register.

That would be silly... save the receipt and bring it to the service
desk NEXT visit. Usually it's more involved to correct an error at
the register once it's rung up, can wait several minutes for some
underling manager to arrive with a register key who hasn't a clue how
to correct errors, who needs to page a higher up manager for help.
It's much more expedient to go to the service desk with the receipt
next visit. Besides I enjoy going to the service desk, the gal there
is a cute 40ish, no more than 5'2" and always wears one of those loose
fitting scoop necked smocks... I know for certain by how she smiles at
me and leans way over that she knows I'm examining her expansive
cleavage down to her navel... only negative is that she wears cheapo
white cotton playtex bras. One day I'll have to find an opportunity
to suggest Olga.

On 3/27/2017 10:49 AM, wrote:
> On Sun, 26 Mar 2017 12:30:02 -0600, U.S. Janet B. >
> wrote:
>
>> On Sun, 26 Mar 2017 09:51:53 -0700, Taxed and Spent
>> > wrote:
>>
>>> On 3/26/2017 7:58 AM, U.S. Janet B. wrote:
>>>> On Sun, 26 Mar 2017 10:17:53 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 3/26/2017 7:05 AM, Janet wrote:
>>>>>> In article >, says...
>>>>>>> snip
>>>>
>>>>>
>>>>>> I prefer to do my own bag pack because I want everything sorted and
>>>>>> separated MY WAY, to protect it, and so it's very convenient and fast to
>>>>>> unpack at home.
>>>>>>
>>>>>> Janet UK
>>>>>>
>>>>> I agree, but it just doesn't happen that way at the grocery stores in
>>>>> this area. They're paying someone (often mentally challenged adults) to
>>>>> bag the groceries and by gosh, they're going to do it! At least they do
>>>>> know not to put heavy items on top of bakery bread. Eggs always go on
>>>>> top or in a separate bag.
>>>>>
>>>>> Jill
>>>>
>>>> at my preferred store, a cashier has checkout lanes on both sides of
>>>> her. The conveyor is running as she punches items up. You go to the
>>>> end of the conveyor and begin bagging. When she is done punching, you
>>>> pay, finish bagging and you are on your way. Meanwhile, the person on
>>>> the other lane begins bagging. Pretty efficient.
>>>> Janet US
>>>>
>>>
>>>
>>> very efficient for the store when the overcharge you and you are too
>>> busy bagging to notice.
>>
>> actually, my store is the least expensive, cleanest store in town. It
>> is employee owned chain and treats their employees right.
>> Also, I don't always think that everybody is always out to get me in
>> everything all the time.
>> Janet US
>
> I never think that the grocery store is out to get me either,
> especially since I get a register receipt that I check at home and
> save for comparing to my Visa bill. I have envelopes for all
> receipts.
>

I bought some Apple Snapple at Foodland this afternoon. I gave it to my
wife and she said that there was glass in the bottle. Oddly enough there
was shards on the bottle lip. Beats the heck out of me how it got there
since the bottle was fine. My daughter went back to get a replacement
and when she opened it there was glass in it too. I went back to get
another replacement but then decided to just get my $1.27 back.
Hopefully they pulled all the bottles. This is most unfortunate since
I've never had an Apple Snapple before. I was expecting great things
from that drink...

> wrote in message
...
> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
>
>>On 2017-03-26, Taxed and Spent > wrote:
>>
>>> They don't have to be "out to get you" to make a mistake. Studies have
>>> shown lots of errors in scanner prices.
>>
>>Like when my fave sprmkt charged me $29.00USD fer 3 bunches of flat-leaf
>>parsely?
>>
>>nb
>
> You only bought parsley and a 99¢ head of iceberg, how could you not
> notice immediately at the register, especially since all you had in
> your pocket was a five dollar bill?
> Anyway why would you need three bunches of flat leaf parsley, that's
> more than any neighborhood Italian restaurant uses in a day.


Worst one for me was when a $6.90 cent pork roast came up as $69.00 many
years ago. We had a good laugh about that back then, but now when they make
(what I believe are honest mistakes) they offer a cake or something like
that from the bakery at most stores I shop at, and no...I have never taken
one of the offerings.

Cheri

On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
>
> >On 2017-03-26, Taxed and Spent > wrote:
> >
> >> They don't have to be "out to get you" to make a mistake. Studies have
> >> shown lots of errors in scanner prices.
> >
> >Like when my fave sprmkt charged me $29.00USD fer 3 bunches of flat-leaf
> >parsely?
> >
> >nb
>
> You only bought parsley and a 99¢ head of iceberg, how could you not
> notice immediately at the register, especially since all you had in
> your pocket was a five dollar bill?
> Anyway why would you need three bunches of flat leaf parsley, that's
> more than any neighborhood Italian restaurant uses in a day.

Large batch of tabouli, perhaps?

Cindy Hamilton

On Tuesday, March 28, 2017 at 2:07:30 AM UTC-4, Cheri wrote:
> > wrote in message
> ...
> > On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
> >
> >>On 2017-03-26, Taxed and Spent > wrote:
> >>
> >>> They don't have to be "out to get you" to make a mistake. Studies have
> >>> shown lots of errors in scanner prices.
> >>
> >>Like when my fave sprmkt charged me $29.00USD fer 3 bunches of flat-leaf
> >>parsely?
> >>
> >>nb
> >
> > You only bought parsley and a 99¢ head of iceberg, how could you not
> > notice immediately at the register, especially since all you had in
> > your pocket was a five dollar bill?
> > Anyway why would you need three bunches of flat leaf parsley, that's
> > more than any neighborhood Italian restaurant uses in a day.
>
>
> Worst one for me was when a $6.90 cent pork roast came up as $69.00 many
> years ago. We had a good laugh about that back then, but now when they make
> (what I believe are honest mistakes) they offer a cake or something like
> that from the bakery at most stores I shop at, and no...I have never taken
> one of the offerings.

I don't know if they still have the policy, but at my grocery if an item
rings up at more than the marked price, you get double the difference
back. That would have been sweet on the 10x pork roast.

Cindy Hamilton

On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
>>
>> >On 2017-03-26, Taxed and Spent > wrote:
>> >
>> >> They don't have to be "out to get you" to make a mistake. Studies have
>> >> shown lots of errors in scanner prices.
>> >
>> >Like when my fave sprmkt charged me $29.00USD fer 3 bunches of flat-leaf
>> >parsely?
>> >
>> >nb
>>
>> You only bought parsley and a 99¢ head of iceberg, how could you not
>> notice immediately at the register, especially since all you had in
>> your pocket was a five dollar bill?
>> Anyway why would you need three bunches of flat leaf parsley, that's
>> more than any neighborhood Italian restaurant uses in a day.
>
>Large batch of tabouli, perhaps?
>
>Cindy Hamilton

I find flat leaf parsley slightly bitter... a small amount is good in
Italian tomato sauce and in Italian saw-seege. For most dishes I much
prefer curly leaf parsley for it's sweetness.

On 3/27/2017 11:45 PM, dsi1 wrote:

>
> I bought some Apple Snapple at Foodland this afternoon. I gave it to my
> wife and she said that there was glass in the bottle. Oddly enough there
> was shards on the bottle lip. Beats the heck out of me how it got there
> since the bottle was fine. My daughter went back to get a replacement
> and when she opened it there was glass in it too. I went back to get
> another replacement but then decided to just get my $1.27 back.
> Hopefully they pulled all the bottles. This is most unfortunate since
> I've never had an Apple Snapple before. I was expecting great things
> from that drink...
>
>

If it is in fact glass, that is recall worthy. I'd double check it in
case it is crystallized sugar or tartrate crystals. I know grapes have
potassium bitartrate but not sure of apples. It could look like glass
chunks.

On 3/28/2017 6:13 AM, Cindy Hamilton wrote:

>> Worst one for me was when a $6.90 cent pork roast came up as $69.00 many
>> years ago. We had a good laugh about that back then, but now when they make
>> (what I believe are honest mistakes) they offer a cake or something like
>> that from the bakery at most stores I shop at, and no...I have never taken
>> one of the offerings.
>
> I don't know if they still have the policy, but at my grocery if an item
> rings up at more than the marked price, you get double the difference
> back. That would have been sweet on the 10x pork roast.
>
> Cindy Hamilton
>

We can get the item free up to $20.,

On 3/28/2017 11:37 AM, Ed Pawlowski wrote:
> On 3/28/2017 6:13 AM, Cindy Hamilton wrote:
>
>>> Worst one for me was when a $6.90 cent pork roast came up as $69.00 many
>>> years ago. We had a good laugh about that back then, but now when
>>> they make
>>> (what I believe are honest mistakes) they offer a cake or something like
>>> that from the bakery at most stores I shop at, and no...I have never
>>> taken
>>> one of the offerings.
>>
>> I don't know if they still have the policy, but at my grocery if an item
>> rings up at more than the marked price, you get double the difference
>> back. That would have been sweet on the 10x pork roast.
>>
>> Cindy Hamilton
>>
>
> We can get the item free up to $20.,

Having never had this problem I'd say both those options are great.
Seriously, I've never been grossly overcharged for anything at a
checkout stand. I have a pretty good memory for what prices are. I'm
sure I'd notice $69 vs $6.90 and halted it right there. I pay attention
to what they're scanning, as they scan it.

Jill

On 3/28/2017 11:34 AM, Ed Pawlowski wrote:
>
> If it is in fact glass, that is recall worthy. I'd double check it in
> case it is crystallized sugar or tartrate crystals. I know grapes have
> potassium bitartrate but not sure of apples. It could look like glass
> chunks.

Similar thing happened to me. I once went to a club with friends to
hear a band. I ordered a glass of beer. What I thought were ice
crystals (they'd chilled the beer glasses) turned out to be pieces of
plastic packing strips inside the glass. I called the waiter over to
complain and he apologized profusely. Apparently they'd just unpacked
some glassware and had not washed them first! OMG.

I got up and walked out. I could have been choked to death by
swallowing strips of plastic. Didn't matter how great the band was, I
wasn't about to stay.

Jill

On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
> wrote:

>On Tue 28 Mar 2017 05:45:40a, told us...
>
>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
>>>>
>>>> >On 2017-03-26, Taxed and Spent >
>>>> >wrote:
>>>> >
>>>> >> They don't have to be "out to get you" to make a mistake.
>>>> >> Studies have shown lots of errors in scanner prices.
>>>> >
>>>> >Like when my fave sprmkt charged me $29.00USD fer 3 bunches of
>>>> >flat-leaf parsely?
>>>> >
>>>> >nb
>>>>
>>>> You only bought parsley and a 99¢ head of iceberg, how could you
>>>> not notice immediately at the register, especially since all you
>>>> had in your pocket was a five dollar bill?
>>>> Anyway why would you need three bunches of flat leaf parsley,
>>>> that's more than any neighborhood Italian restaurant uses in a
>>>> day.
>>>
>>>Large batch of tabouli, perhaps?
>>>
>>>Cindy Hamilton
>>
>> I find flat leaf parsley slightly bitter... a small amount is good
>> in Italian tomato sauce and in Italian saw-seege. For most dishes
>> I much prefer curly leaf parsley for it's sweetness.
>>
>
>I tend to agree in the difference in Italian and curly parsley. I
>especially like the curly parsley in tabouli although it seems that
>many people do not. I also like a lot of freshly chopped mint in my
>tabouli along with the other usual additions.

Mint is a turnoff for me. I don't know why. I like mint sweets.
Janet US

"jmcquown" > wrote in message
news
> On 3/28/2017 11:37 AM, Ed Pawlowski wrote:
>> On 3/28/2017 6:13 AM, Cindy Hamilton wrote:
>>
>>>> Worst one for me was when a $6.90 cent pork roast came up as $69.00
>>>> many
>>>> years ago. We had a good laugh about that back then, but now when
>>>> they make
>>>> (what I believe are honest mistakes) they offer a cake or something
>>>> like
>>>> that from the bakery at most stores I shop at, and no...I have never
>>>> taken
>>>> one of the offerings.
>>>
>>> I don't know if they still have the policy, but at my grocery if an item
>>> rings up at more than the marked price, you get double the difference
>>> back. That would have been sweet on the 10x pork roast.
>>>
>>> Cindy Hamilton
>>>
>>
>> We can get the item free up to $20.,
>
> Having never had this problem I'd say both those options are great.
> Seriously, I've never been grossly overcharged for anything at a checkout
> stand. I have a pretty good memory for what prices are. I'm sure I'd
> notice $69 vs $6.90 and halted it right there. I pay attention to what
> they're scanning, as they scan it.
>
> Jill


Yes, especially when it was one of a couple of items that day. It was a
local store Don Quick which is now Lira's in the small town of Rio Vista CA
and we knew the checkers very well so it was funny, but no scanners in those
days, just clerks ringing things up.

Cheri

On Tuesday, March 28, 2017 at 12:56:34 PM UTC-4, Wayne Boatwright wrote:
> On Tue 28 Mar 2017 05:45:40a, told us...
>
> > On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >>On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
> >>> On 26 Mar 2017 19:20:14 GMT, notbob > wrote:
> >>>
> >>> >On 2017-03-26, Taxed and Spent >
> >>> >wrote:
> >>> >
> >>> >> They don't have to be "out to get you" to make a mistake.
> >>> >> Studies have shown lots of errors in scanner prices.
> >>> >
> >>> >Like when my fave sprmkt charged me $29.00USD fer 3 bunches of
> >>> >flat-leaf parsely?
> >>> >
> >>> >nb
> >>>
> >>> You only bought parsley and a 99¢ head of iceberg, how could you
> >>> not notice immediately at the register, especially since all you
> >>> had in your pocket was a five dollar bill?
> >>> Anyway why would you need three bunches of flat leaf parsley,
> >>> that's more than any neighborhood Italian restaurant uses in a
> >>> day.
> >>
> >>Large batch of tabouli, perhaps?
> >>
> >>Cindy Hamilton
> >
> > I find flat leaf parsley slightly bitter... a small amount is good
> > in Italian tomato sauce and in Italian saw-seege. For most dishes
> > I much prefer curly leaf parsley for it's sweetness.
> >
>
> I tend to agree in the difference in Italian and curly parsley. I
> especially like the curly parsley in tabouli although it seems that
> many people do not. I also like a lot of freshly chopped mint in my
> tabouli along with the other usual additions.

I prefer curly parsley myself.

I like a little mint in tabouli. I also like to throw
a few mint leaves in fattoush, along with a good
number of parsley sprigs.

Cindy Hamilton

On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>
>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Tue 28 Mar 2017 05:45:40a, told us...
>>>
>>>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>>>> On 26 Mar 2017 19:20:14 GMT, notbob >
>>>>>> wrote:
>>>>>>
>>>>>>> On 2017-03-26, Taxed and Spent >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> They don't have to be "out to get you" to make a mistake.
>>>>>>>> Studies have shown lots of errors in scanner prices.
>>>>>>>
>>>>>>> Like when my fave sprmkt charged me $29.00USD fer 3 bunches
>>>>>>> of flat-leaf parsely?
>>>>>>>
>>>>>>> nb
>>>>>>
>>>>>> You only bought parsley and a 99¢ head of iceberg, how could
>>>>>> you not notice immediately at the register, especially since
>>>>>> all you had in your pocket was a five dollar bill?
>>>>>> Anyway why would you need three bunches of flat leaf parsley,
>>>>>> that's more than any neighborhood Italian restaurant uses in a
>>>>>> day.
>>>>>
>>>>> Large batch of tabouli, perhaps?
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> I find flat leaf parsley slightly bitter... a small amount is
>>>> good in Italian tomato sauce and in Italian saw-seege. For most
>>>> dishes I much prefer curly leaf parsley for it's sweetness.
>>>>
>>>
>>> I tend to agree in the difference in Italian and curly parsley. I
>>> especially like the curly parsley in tabouli although it seems
>>> that many people do not. I also like a lot of freshly chopped
>>> mint in my tabouli along with the other usual additions.
>>
>> Mint is a turnoff for me. I don't know why. I like mint sweets.
>> Janet US
>>
>
> I think mint in tabouli may be an acquired taste for many people.
> However, I like fresh mint in almost anything.
>
In the summer I sometimes make a fruit salad with a spearmint
flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
with the water and sugar and bring to a boil. leave it to steep while it
cools then pour the syrup over a mix of berries etc., I use a shallow
dish, and decorate with a sprig or two of fresh mint.
Graham

On 3/28/2017 11:38 AM, graham wrote:
> On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>
>>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Tue 28 Mar 2017 05:45:40a, told us...
>>>>
>>>>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>>>>> On 26 Mar 2017 19:20:14 GMT, notbob >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On 2017-03-26, Taxed and Spent >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> They don't have to be "out to get you" to make a mistake.
>>>>>>>>> Studies have shown lots of errors in scanner prices.
>>>>>>>>
>>>>>>>> Like when my fave sprmkt charged me $29.00USD fer 3 bunches
>>>>>>>> of flat-leaf parsely?
>>>>>>>>
>>>>>>>> nb
>>>>>>>
>>>>>>> You only bought parsley and a 99¢ head of iceberg, how could
>>>>>>> you not notice immediately at the register, especially since
>>>>>>> all you had in your pocket was a five dollar bill?
>>>>>>> Anyway why would you need three bunches of flat leaf parsley,
>>>>>>> that's more than any neighborhood Italian restaurant uses in a
>>>>>>> day.
>>>>>>
>>>>>> Large batch of tabouli, perhaps?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I find flat leaf parsley slightly bitter... a small amount is
>>>>> good in Italian tomato sauce and in Italian saw-seege. For most
>>>>> dishes I much prefer curly leaf parsley for it's sweetness.
>>>>>
>>>>
>>>> I tend to agree in the difference in Italian and curly parsley. I
>>>> especially like the curly parsley in tabouli although it seems
>>>> that many people do not. I also like a lot of freshly chopped
>>>> mint in my tabouli along with the other usual additions.
>>>
>>> Mint is a turnoff for me. I don't know why. I like mint sweets.
>>> Janet US
>>>
>>
>> I think mint in tabouli may be an acquired taste for many people.
>> However, I like fresh mint in almost anything.
>>
> In the summer I sometimes make a fruit salad with a spearmint
> flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
> with the water and sugar and bring to a boil. leave it to steep while it
> cools then pour the syrup over a mix of berries etc., I use a shallow
> dish, and decorate with a sprig or two of fresh mint.
> Graham
>


That sounds good - and refreshing.

On Tue, 28 Mar 2017 12:38:15 -0600, graham > wrote:

>On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>
>>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright

snip
>>>>
>>>> I tend to agree in the difference in Italian and curly parsley. I
>>>> especially like the curly parsley in tabouli although it seems
>>>> that many people do not. I also like a lot of freshly chopped
>>>> mint in my tabouli along with the other usual additions.
>>>
>>> Mint is a turnoff for me. I don't know why. I like mint sweets.
>>> Janet US
>>>
>>
>> I think mint in tabouli may be an acquired taste for many people.
>> However, I like fresh mint in almost anything.
>>
> In the summer I sometimes make a fruit salad with a spearmint
>flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
>with the water and sugar and bring to a boil. leave it to steep while it
>cools then pour the syrup over a mix of berries etc., I use a shallow
>dish, and decorate with a sprig or two of fresh mint.
>Graham

that use would be o.k.
Janet US

On Tuesday, March 28, 2017 at 5:34:11 AM UTC-10, Ed Pawlowski wrote:
> On 3/27/2017 11:45 PM, dsi1 wrote:
>
> >
> > I bought some Apple Snapple at Foodland this afternoon. I gave it to my
> > wife and she said that there was glass in the bottle. Oddly enough there
> > was shards on the bottle lip. Beats the heck out of me how it got there
> > since the bottle was fine. My daughter went back to get a replacement
> > and when she opened it there was glass in it too. I went back to get
> > another replacement but then decided to just get my $1.27 back.
> > Hopefully they pulled all the bottles. This is most unfortunate since
> > I've never had an Apple Snapple before. I was expecting great things
> > from that drink...
> >
> >
>
> If it is in fact glass, that is recall worthy. I'd double check it in
> case it is crystallized sugar or tartrate crystals. I know grapes have
> potassium bitartrate but not sure of apples. It could look like glass
> chunks.

I didn't check it out all that carefully so you could be right. It looked like an amorphous sliver of clear material. It was strange that the bottle was undamaged and the slivers were found on the cap. When I screwed the cap back on, it made a horrible crunching noise. Hopefully the store will get to the bottom of it.

OTOH, I once returned a box of cereal to the store because the inner packaging was not sealed on the bottom. This introduced moisture into the product and glued it together. When I went to exchange it, I noticed the whole batch had the same problem. The store didn't notify the supplier about the problem and the product remained on the shelf for weeks after. That's pretty lousy.

On 2017-03-28 2:42 PM, Wayne Boatwright wrote:
> On Tue 28 Mar 2017 11:38:15a, graham told us...
>
>> On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>>
>>>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Tue 28 Mar 2017 05:45:40a, told us...
>>>>>
>>>>>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>>>>>> On 26 Mar 2017 19:20:14 GMT, notbob >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On 2017-03-26, Taxed and Spent >
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>> They don't have to be "out to get you" to make a mistake.
>>>>>>>>>> Studies have shown lots of errors in scanner prices.
>>>>>>>>>
>>>>>>>>> Like when my fave sprmkt charged me $29.00USD fer 3 bunches
>>>>>>>>> of flat-leaf parsely?
>>>>>>>>>
>>>>>>>>> nb
>>>>>>>>
>>>>>>>> You only bought parsley and a 99¢ head of iceberg, how could
>>>>>>>> you not notice immediately at the register, especially since
>>>>>>>> all you had in your pocket was a five dollar bill?
>>>>>>>> Anyway why would you need three bunches of flat leaf
>>>>>>>> parsley, that's more than any neighborhood Italian
>>>>>>>> restaurant uses in a day.
>>>>>>>
>>>>>>> Large batch of tabouli, perhaps?
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>
>>>>>> I find flat leaf parsley slightly bitter... a small amount is
>>>>>> good in Italian tomato sauce and in Italian saw-seege. For
>>>>>> most dishes I much prefer curly leaf parsley for it's
>>>>>> sweetness.
>>>>>>
>>>>>
>>>>> I tend to agree in the difference in Italian and curly parsley.
>>>>> I especially like the curly parsley in tabouli although it
>>>>> seems that many people do not. I also like a lot of freshly
>>>>> chopped mint in my tabouli along with the other usual
>>>>> additions.
>>>>
>>>> Mint is a turnoff for me. I don't know why. I like mint
>>>> sweets. Janet US
>>>>
>>>
>>> I think mint in tabouli may be an acquired taste for many people.
>>> However, I like fresh mint in almost anything.
>>>
>> In the summer I sometimes make a fruit salad with a spearmint
>> flavoured syrup. Just put a handful of fresh spearmint leaves in a
>> pan with the water and sugar and bring to a boil. leave it to
>> steep while it cools then pour the syrup over a mix of berries
>> etc., I use a shallow dish, and decorate with a sprig or two of
>> fresh mint. Graham
>>
>
> Sounds tasty!
>
It is!
I got the idea after being served a similar dessert in a restaurant in
Paris when I was there on business. It should be spearmint, not the more
savoury kinds that you would serve with lamb, for example.
Graham

On 2017-03-28 12:45 PM, Taxed and Spent wrote:
> On 3/28/2017 11:38 AM, graham wrote:
>> On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>>
>>>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Tue 28 Mar 2017 05:45:40a, told us...
>>>>>
>>>>>> On Tue, 28 Mar 2017 03:11:48 -0700 (PDT), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Monday, March 27, 2017 at 5:26:36 PM UTC-4, Sheldon wrote:
>>>>>>>> On 26 Mar 2017 19:20:14 GMT, notbob >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On 2017-03-26, Taxed and Spent >
>>>>>>>>> wrote:
>>>>>>>>>
>>>>>>>>>> They don't have to be "out to get you" to make a mistake.
>>>>>>>>>> Studies have shown lots of errors in scanner prices.
>>>>>>>>>
>>>>>>>>> Like when my fave sprmkt charged me $29.00USD fer 3 bunches
>>>>>>>>> of flat-leaf parsely?
>>>>>>>>>
>>>>>>>>> nb
>>>>>>>>
>>>>>>>> You only bought parsley and a 99¢ head of iceberg, how could
>>>>>>>> you not notice immediately at the register, especially since
>>>>>>>> all you had in your pocket was a five dollar bill?
>>>>>>>> Anyway why would you need three bunches of flat leaf parsley,
>>>>>>>> that's more than any neighborhood Italian restaurant uses in a
>>>>>>>> day.
>>>>>>>
>>>>>>> Large batch of tabouli, perhaps?
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>
>>>>>> I find flat leaf parsley slightly bitter... a small amount is
>>>>>> good in Italian tomato sauce and in Italian saw-seege. For most
>>>>>> dishes I much prefer curly leaf parsley for it's sweetness.
>>>>>>
>>>>>
>>>>> I tend to agree in the difference in Italian and curly parsley. I
>>>>> especially like the curly parsley in tabouli although it seems
>>>>> that many people do not. I also like a lot of freshly chopped
>>>>> mint in my tabouli along with the other usual additions.
>>>>
>>>> Mint is a turnoff for me. I don't know why. I like mint sweets.
>>>> Janet US
>>>>
>>>
>>> I think mint in tabouli may be an acquired taste for many people.
>>> However, I like fresh mint in almost anything.
>>>
>> In the summer I sometimes make a fruit salad with a spearmint
>> flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
>> with the water and sugar and bring to a boil. leave it to steep while it
>> cools then pour the syrup over a mix of berries etc., I use a shallow
>> dish, and decorate with a sprig or two of fresh mint.
>> Graham
>>
>
>
> That sounds good - and refreshing.

But you must use the spearmint variety.

On 2017-03-28 1:50 PM, U.S. Janet B. wrote:
> On Tue, 28 Mar 2017 12:38:15 -0600, graham > wrote:
>
>> On 2017-03-28 11:12 AM, Wayne Boatwright wrote:
>>> On Tue 28 Mar 2017 09:58:37a, U.S. Janet B. told us...
>>>
>>>> On Tue, 28 Mar 2017 16:56:32 GMT, Wayne Boatwright
>
> snip
>>>>>
>>>>> I tend to agree in the difference in Italian and curly parsley. I
>>>>> especially like the curly parsley in tabouli although it seems
>>>>> that many people do not. I also like a lot of freshly chopped
>>>>> mint in my tabouli along with the other usual additions.
>>>>
>>>> Mint is a turnoff for me. I don't know why. I like mint sweets.
>>>> Janet US
>>>>
>>>
>>> I think mint in tabouli may be an acquired taste for many people.
>>> However, I like fresh mint in almost anything.
>>>
>> In the summer I sometimes make a fruit salad with a spearmint
>> flavoured syrup. Just put a handful of fresh spearmint leaves in a pan
>> with the water and sugar and bring to a boil. leave it to steep while it
>> cools then pour the syrup over a mix of berries etc., I use a shallow
>> dish, and decorate with a sprig or two of fresh mint.
>> Graham
>
> that use would be o.k.
> Janet US
>
Try it! You'll *love* it!