September 2014 - Page 5 of 18 - I Hate Working In Retail

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11 Easy Ways To Not Be An Asshole To Your Waiter

server

1. Don’t say “we’re ready” if you’re not ready. There are few things more irritating and uncomfortable for your waiter than having to stand there for another three minutes while everyone hems and haws and argues over the nuances of the lunch menu, when they’ve already said they were ready to order. (Not to mention, it’s so unfair to everyone at the table when one person just sits there in silence staring at the menu while everyone awkwardly stares at them.)

2. Put down your phone when your waiter comes to your table. Ignoring your date for a full hour and a half meal because you’re busy checking your work email is totally your (awful) prerogative. But making the waiter stand there awkwardly while you flip through your Facebook notifications is unacceptable. Phone goes completely away when waiter comes over, it’s not complicated.

3. Take care of your fucking children. If you let your children run amok in restaurants (particularly restaurants that are not intended for children, because why the hell are you taking your child to a trendy small plates restaurant at 10 PM on a Thursday so they can throw truffle fries at each other), you are the absolute worst. People who let their children run, scream, pour salt on the table, be an asshole to waiters, smush their food around, and generally be horrible children in adult restaurants should not be allowed to go out. Period.

4. If something is wrong with your food, don’t take it out on them. Explain it kindly and patiently, and ask what is possible to be done for it. Don’t immediately get all bitchy with your waiter (who had nothing to do with your food) because you’re not happy with your meal. Chances are, with a little kindness, everything will go 1000 percent smoother and everyone will end up with what they want.

5. Don’t fight with your SO in front of your waiter. Why in the world would you do that to someone?? Why would you make a stranger who is just trying to do his/her job have to awkwardly stand by and watch while the two of you scream about how the passion has gone out in your sex life? If you really need to loudly argue that badly, get that shit to go.

6. Look them in the eyes, almost as if they were a human being and not your personal servant. You would be shocked at the number of people who don’t think it necessary to make eye contact with their waiter. They just sort of say their order off to the side while not taking their eyes off their tablemates/the conversation they’re having. And it is so unbelievably rude. It takes two seconds, stop what you’re doing and look at them.

7. Don’t keep them running back and forth for your bullshit. Use common sense. Yes, sometimes you can ask for extra this, more of that, another one of these. But if you are sending your waiter back and forth ten times for a one-course meal — and a lot of people do this, for their extra ketchup and straws and cups of ice and more parsley and more pepper — you should probably chill. Just because you can monopolize their time at the expense of their other tables doesn’t mean you should.

8. They are not the ones in charge of how long your food takes, so if you have to ask what’s taking so long, do it nicely. The desire to unload all of your personal problems and the sins of humanity on your waiter — because they’re in front of you, and they can’t say anything back — is obvious. But it doesn’t mean you should abuse that power by snapping at them the second something is taking too long (that they are incapable of making go faster).

9. Tip. It’s not a debate, and if you try to make it a debate, you’re an asshole. 20 percent for good service, that’s how it works now. You don’t want to do that? Don’t go out, and lobby your local politicians to get the servers in your state a livable wage, so they don’t have to rely on your completely inconsistent generosity. This is the way the world of eating out works, if you don’t want to participate, don’t. But good tips for good service is not optional.

10. When the restaurant is packed and clearly understaffed, be understanding. It’s not your waiter’s fault and he/she is doing their best. It’s not personal, and acting a fool about it is only going to make things harder/slower on everyone.

11. Say “please” and “thank you.” It’s a total of three words. It couldn’t be easier, and we are all capable of doing it in plenty of other settings. Do it with your waiter

Sourced from thoughtcatalog.com

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It Appears Japanese Supermarkets Are Selling Shrink-Wrapped Piglets

Modern Farmer reports that it has attempted to contact this Twitter user to verify this picture is real.

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Modern Farmer reports that it has attempted to contact this Twitter user to verify this picture is real.

Twitter: @wadaitweet

The piglet in this picture would cost about £168 ($275).

The website also points out that shrink-wrapped suckling pigs can be bought in Madrid.

Sourced from Buzzfeed.com

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14 Disgusting Secrets About Your Groceries

Red-colored products are typically dyed with cochineal extract. So what is cochineal extract? The bodies of crushed-up teeny insects.

http://www.seriouseats.com

The cochineal insect is native to Mexico and South America. They’re tiny and live on cactus plants. Cochineal dye comes in two basic forms — cochineal extract (the bodies of the pulverized bugs) and carmine, which is further processed to create a more purified coloring. Cochineal extract is also sometimes listed as carminic acid or carmine. It is also used in pink-colored products like grapefruit juice and strawberry flavored yogurts, too.

This is how the ingredients for those delicious packaged veggie burgers get mixed together:

BuzzFeed/YouTube

That’s right – it’s all done with shovel and barrel. It’s almost as if it was dirt…

Those delicious hot dogs your kids love are typically filled with a blend of meat trimmings, fat, and cereal filler.

BuzzFeed/YouTube

Cereal filler is basically bread crumbs, oatmeal, or flour. Yummy, right?

Most brands of commercial milk you can buy at any grocery stores are made by combining, heating, homogenizing, and repackaging the milk of hundreds of cows.

http://www.sodahead.com

The milk is standardized, fortified, pasteurized and homogenized. Translated, this means that it will be taken apart and put back together again, not always in the same proportions. Then it will be cooked and emulsified.

Greek yogurt manufacturing produces millions of pounds of toxic acid whey waste every year.

bostinno.streetwise.co

The sad part is – no one knows what they do with it! “For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers.” via Modern Farmers.

If the orange juice is not-from-concentrate, it is processed with “flavor packs” to artificially ensure that each bottle tastes exactly the same.

www.cleveland.com

These mixtures are added to replace the natural flavors lost when juice is chemically stripped of oxygenso that it can be kept in storage tanks for over a year without oxidizing. That cannot be good to put into your body.

Shredded cheese is packed with refined wood pulp.

BuzzFeed/YouTube

Cellulose, made from broken-down plant fibers like wood, is a common food additive that can also make ice cream creamier or salad dressing thicker without adding calories. Even if the package is labeled as organic, it can still be included.

To make bacon, it gets hung up in this weird carwash closet machine and covered in liquid smoke.

YouTube

The liquid smoke also includes dyes to give the pork that bacon color.

Many of the imported and expensive extra-virgin olive oils are actually cut with cheaper seed and nut oils.

www.healthsachoice.com

If you want to find out more, read Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller.

The canning process for soup is so intense that companies grow huge, super-strong carrots for the soup so they won’t disintegrate in the process.

http://cdn.scahw.com.au

Scientists describe these carrots as baseball bats.

Coffee creamer is made of corn syrup and vegetable oils.

Those vegetables oils may not sound bad, but they are hydrogenated and trans-fatty oils. if you enjoy that in your coffee, just ignore this.

Not that you need another reason to stop using creamer, but this is the texture you get when all of the ingredients on the previous page are mixed together.

YouTube

Most of your favorite ice creams are thickened and stabilized a seaweed extract.

Food scientists use this seaweed extract because:

  1. They thicken things: Ice cream, marshmallow fluff, pancake syrup, etc., all benefit from thickening.
  2. They emulsify things: They help liquids to stay mixed together without separating.
  3. They change the texture: Generally, a gum will make something thicker or chewier.
  4. They stabilize crystals: A gum might help prevent sugar or ice from crystallizing.

Maraschino cherry producers bleach the fruit with chemicals and then marinate it in huge vats of corn syrup and dye to turn the cherries red again. Yummy!

 

Sourced from lifecheating.com