Text 21714, 71 rader
Skriven 2009-03-10 00:02:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Computerized checkou
================================
 -=> On 03-09-09  07:07,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Computerized checkou <=-

 DSh> I refuse to use computerized checkouts.
 
 DSac> Why?
 
 DSh> For several reasons, at least some of which I see Hap 
 Dsh> has already given.

 DSac> [shrug] The regional differences in our markets means that
 DSac> I can't really make a meaningful comparison.  Self-service
 DSac> checkouts have been added in stores here _without_ reducing
 DSac> the number of full-service lanes, and there's rarely anyone
 DSac> queueing up to use them here.

Here the self service lanes replaced full service lanes.  And since they
were installed, the stores man fewer full service lanes -- i.e. they
have reduced the number of people they employ.

 DSac> As for the "free labor" part, well, YMMV.  I often bag my own
 DSac> stuff even in full service lanes.  It gives me something to
 DSac> do and gets me through line quicker.  I don't consider it
 DSac> to be giving the store "free labor."

Here, at the self service lanes you have to bag your own groceries.  At
the full service lanes, you cannot bag your own groceries.  The clerk
scans them and puts them into the bag right away.

 DSh> No one volunteers to bag for you in our stores.

 DSac> No one "volunteers" here either, Dale.  They're paid to do it.
 DSac> They're employees, not supermarket candy stripers.

You put the wrong interpretation on my use of the word volunteers.  What
I mean is that no one comes forth to bag them, you must do it yourself.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Pralines
 Categories: Candy
      Yield: 1 batch
 
      1 c  C&H Golden Brown Sugar
      1 c  C&H Granulated Sugar
    1/2 c  Evaporated milk
    1/4 ts Salt
    1/4 ts Maple flavoring
  1 1/2 c  Pecans
 
  Combine sugars, milk, and salt in a 3-quart saucepan.  Slowly bring
  to a boil and cook to 236 degrees (soft-ball stage), stirring almost
  constantly.  Remove from heat and cool slightly.  Add flavoring and
  nuts, then stir until mixture begins to thicken.  Drop quickly by
  tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3"
  patties.  To prevent hardening of candy in pan, set over hot water
  while spooning out.  Makes 15 to 20 pralines.
  
  Reprinted with permission from _Brown Sugar Recipe Bonanza_
  From the C and H Sugar Kitchen
  Electronic format by Karen Mintzias
  From: Karen Mintzias                  Date: 01-02-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:05, 10 Mar 2009
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