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Author Topic: Professional Darwinism: Update to OP on p.74  (Read 3427466 times)

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ladyknight1

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3630 on: May 15, 2013, 09:33:12 PM »
I kept thinking, throughout the episode, that there was something wrong. The way the owners relate to each other, the lack of real communication amongst them, the total disregard for customers and employees. I, as a patron, would have walked out if I heard Amy speak to an employee the way she did frequently on video.
“All that is gold does not glitter, Not all those who wander are lost; The old that is strong does not wither, Deep roots are not reached by the frost."
-J.R.R Tolkien

Katana_Geldar

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3631 on: May 15, 2013, 09:43:58 PM »
I kept thinking, throughout the episode, that there was something wrong. The way the owners relate to each other, the lack of real communication amongst them, the total disregard for customers and employees. I, as a patron, would have walked out if I heard Amy speak to an employee the way she did frequently on video.

I wild have too, but I might have slipped the server some money and told her to keep it.

Clareish

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3632 on: May 15, 2013, 10:21:29 PM »
Just a quick thing on tips... I worked for a large coffee chain that had those silly bowls beside the registers for tips. This was last year. Yeah, we never saw any of that money. The worker's shifts were all over the place, and the tips would get dumped into the register a few times a day. When I asked if a percentage would get tacked on to my paycheck, or whatever, my supervisor shrugged, and informed me she had never seen extra money. The tips were treated as profit by the corporation.

Iris

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3633 on: May 16, 2013, 01:15:35 AM »
Just a quick thing on tips... I worked for a large coffee chain that had those silly bowls beside the registers for tips. This was last year. Yeah, we never saw any of that money. The worker's shifts were all over the place, and the tips would get dumped into the register a few times a day. When I asked if a percentage would get tacked on to my paycheck, or whatever, my supervisor shrugged, and informed me she had never seen extra money. The tips were treated as profit by the corporation.

 :o :o :o

Can you name names? That is awful.
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RingTailedLemur

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3634 on: May 16, 2013, 03:28:53 AM »
Amy and Samy have announced on FB that they are planning a "grand re-opening" and have dissed Gordon Ramsay...

I bet it doesn't go well!

Jones

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3635 on: May 16, 2013, 06:04:17 AM »
Anyone else check ABC's reviews on YELP, going back to 2010? Amy and Samy are a long term train wreck in progress.

It's amazing the place is open. Apparently, if you leave a bad review and aren't willing to come into the store with your receipt, you work for the competition because the owners sure don't remember you being there that night.
“A real desire to believe all the good you can of others and to make others as comfortable as you can will solve most of the problems.” CS Lewis

Ms_Cellany

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3636 on: May 16, 2013, 08:57:47 AM »
I kept staring at the knives on the wall right behind her. I would not have been surprised if she'd grabbed one or started throwing things. She was genuinely scary.
Bingle bongle dingle dangle yickity-do yickity-dah ping-pong lippy-toppy too tah.

Winterlight

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3637 on: May 16, 2013, 10:23:28 AM »
I watched that ep and truly, I am amazed at their category-5 level of delusion.

I kept staring at the knives on the wall right behind her. I would not have been surprised if she'd grabbed one or started throwing things. She was genuinely scary.

Word. I was worried for the staff by the end of the night.
If wisdom’s ways you wisely seek,
Five things observe with care,
To whom you speak,
Of whom you speak,
And how, and when, and where.
Caroline Lake Ingalls

RingTailedLemur

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3638 on: May 16, 2013, 10:25:46 AM »
I kept staring at the knives on the wall right behind her. I would not have been surprised if she'd grabbed one or started throwing things. She was genuinely scary.

Me too!  I thought, "I wouldn't want to be around her with a knife in her hand."

Amara

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3639 on: May 16, 2013, 10:40:38 AM »
I watched it online last night and yes, her access to knives is worrisome. I know that young woman who left was upset but it was the best thing that could have happened. I hope the other employee left soon after too.

Did you watch her eyes change when she went from controlled semi-controlled to "I lost it"? I found myself shaking. If there was ever an indication of craziness . . .

ladyknight1

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3640 on: May 16, 2013, 11:28:08 AM »
I try very hard not to assign a disorder to people on a television show, but I have two classes this semester that will cause me to watch that episode a few more times.
“All that is gold does not glitter, Not all those who wander are lost; The old that is strong does not wither, Deep roots are not reached by the frost."
-J.R.R Tolkien

Elfmama

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3641 on: May 16, 2013, 11:36:35 AM »
I'm kind of wondering if the waitress I described had no idea what "home-made" really means.  If she grew up in a household where cookies always come from a box, for example, she might consider Pillsbury Dough to be home-made cookies - after all, you cut up the dough and bake it yourself.

I must admit, I got a bit of an eye-opener when my husband and I took an Italian cooking class and we made pasta sauce completely from scratch.  I'd had no idea that starting with actual whole tomatoes was even a possibility.  :)
Recipe, please?   I've been looking for years for a pasta sauce that uses only whole tomatoes.  All the ones I've found so far, even with fresh tomatoes, also add tomato paste.
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Shalamar

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3642 on: May 16, 2013, 12:03:07 PM »
Argh, sorry, Elfmama  - that class was years ago and I can't find the recipe!  :(

MrTango

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3643 on: May 16, 2013, 12:18:29 PM »
Roasting the tomatoes really brings out the flavor, but I don't have a food mill at home, so I tend to peel the tomatoes first (then they don't roast so well).

Do you have a wire mesh splatter guard?  I'd bet that you could use that and a large serving spoon to get the same effect.  It might not be as easy, but it should work.

Tea Drinker

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Re: Professional Darwinism: Update to OP on p.74
« Reply #3644 on: May 16, 2013, 12:36:07 PM »
I'm kind of wondering if the waitress I described had no idea what "home-made" really means.  If she grew up in a household where cookies always come from a box, for example, she might consider Pillsbury Dough to be home-made cookies - after all, you cut up the dough and bake it yourself.

I must admit, I got a bit of an eye-opener when my husband and I took an Italian cooking class and we made pasta sauce completely from scratch.  I'd had no idea that starting with actual whole tomatoes was even a possibility.  :)
Recipe, please?   I've been looking for years for a pasta sauce that uses only whole tomatoes.  All the ones I've found so far, even with fresh tomatoes, also add tomato paste.

I was starting to describe what I do, and realized that I probably need to make some tomato sauce and take notes, since it seems to be a thing where I go "OK, right, time to add the oregano" as I cook. But the basic idea is to either cut some bacon up small and fry it in the bottom or a saucepan, or heat the pan and add olive oil (different flavors, and the latter makes a vegetarian sauce).

Then cook diced yellow onion and garlic in the fat. When the onion and garlic are soft, add diced bell peppers (similar volume to the onion) and diced tomatoes (I used the canned Roma tomatoes). Add some combination of bay leaf, oregano, basil, and any other herbs you happen to be fond of. Start boiling water for pasta, and simmer the tomato sauce while the pasta cooks. When the pasta is ready, use a spoon and dish it out over the pasta. Serve, with optional grated parmesan or pecorino romano cheese.

I usually put tomato paste in at about the same time as the tomatoes, these days; for that version a regular ladle is also fine.

Well, at least I know what I'm having for dinner tonight.
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