I want two chicken breasts but can you dice them and cut off all that yukky fat.
A Nothing another sale
B have you no sharp knives at home
C Sure Its better we make mess here than you do at home id be happy to help.
D They dont want to even touch it and just plop it in the pan out of tfhe wrapper or bag.
E They want service which keeps my job before prepack.
F.A disconnection of where our food comes from and what it it is like in its raw state.
G. any other reason.
This wouldn't really be uncommon where I work. We're 100% full service with plenty of help.
Depending on tone of voice, I wouldn't like her/him saying "yucky fat". That's a little irritating.
For example, today a lady wanted her eye of round roast trimmed nicely because her son "can't tolerat it" (fat). Hearing that (the way she said it) was irritating, but the job was easy. She repeated the "can't tolerate" thing a few times. Somehow I resisted my typical (of me) response of arguing about the term she used.
But chicken breast job is real easy and I wouldn't mind one bit.
In any situation, my answer has never and would never be "B have you no sharp knives at home". A mechanic wouldn't ask me if I don't have a wrench at home.
I'd say strongly A and C
A Nothing another sale
C Sure Its better we make mess here than you do at home id be happy to help
-- Edited by Burgermeister on Tuesday 9th of September 2014 10:24:34 PM
I guess my response would be somewhere between A and E, provided the item was not on sale "as-is". In other words if we had whole bone in chicken breasts on sale as whole chicken breasts as a loss leader they were supposed to be sold that way. Another example was when he had top round london broils on sale as London Broil only, or round roasts on sale as roast only, they were loss leaders and that's the way they were supposed to go out. However one store I managed had absolutely the worst, most demanding customers ever. During these sales they would expect us to convert a london broil or roast to combinations of stir-fry, minute steak, and round cubes! If I told them no they would go to the store manager who would come back and tell us to do it making me look like a fool. So I changed my tactics and would say "Ma'am I'm not supposed to do that but if you go up to the store manager and ask him, I bet he will come back and say ok. If he does, I will be happy to do it". My intent was to make the customer do a little more leg work and if I was going to be aggravated, I wanted the store manager to share in that, all while not getting myself in trouble. This type customer could easily tie up one of my men for a half hour on two London Broils that we were losing 30 cents per pound on if they went out as is! My strategy worked and eventually the store managers would tell the customers NO!
I could go on and on about the customers of this particular store, the Pathmark of Marple Township, PA, an affluent suburb of Philadelphia. If you walked through the parking lot you would see shopping bags from 5 or 6 local markets as they went store to store buying only loss leaders, demonstrating no loyalty for good customer service. WE also had a "double your money back" guarantee on meat, and I had several customers who would buy 4 rib rib roasts, have them cut in half, or 2 first cut briskets, have them cut in half, then return 1/4 of what they purchased and get double their money back giving them several nice meals and a tidy profit also. In the end our store closed and is now a medical facility as did several others leaving them only a few higher priced independents to shop at, or a much longer drive.
irishdude wrote:
I want two chicken breasts but can you dice them and cut off all that yukky fat.
A Nothing another sale
B have you no sharp knives at home
C Sure Its better we make mess here than you do at home id be happy to help.
D They dont want to even touch it and just plop it in the pan out of tfhe wrapper or bag.
E They want service which keeps my job before prepack.
F.A disconnection of where our food comes from and what it it is like in its raw state.
