Text 25444, 124 rader
Skriven 2012-05-27 21:06:50 av Janis Kracht (1:261/38)
  Kommentar till text 25389 av Dave Drum (1:18/200.0)
Ärende: Ka Boom
===============
Hi Dave,

>> With that scenario (or similar) in mind I went though my wallet and cleared
> ou
>> a bunch of useless notes. And then recorded important numbers, addresses,
> etc.
>> that I had scribbled down and stuck into the wallet for "safe keeping". Now,
> s
>> long as the confuser keeps chugging along and so long as a mini CD reader is
>> available ....

>> It's funny, I think we just never 'computerize' things to that level..
>> I guess years of just keeping such things 'elsewhere' prevails over
>> here :)

> Comes under the heading of "Trust everyone. But, cut the cards." Remember,
> Murphy is out there - waiting.

Oh yeah.. we know that joker (G).

>> Speaking of chugging along - Whassup with Doc's? Seems that he's not
> listening
>> to anyone. All the posts on there are local. Nothing from the *vast* expanse
> o
>> Phydeaux. All the stuff I have posted elsewhere (your board, Sean's and
>> Holodeck have propagated everywhere *except* to Doc's - which is generally
>> rock-solid reliable.

>> I haven't heard any news about Doc's place.. maybe he's on vacation?
>> I'll check with Ross.. he may know.  Thanks for the heads-up on that.

> It still isn't perfect. There are a couple of replies here at Sean's Outpost
>(from Dave Sacerdote and from Dale Shipp) that appear on your board but not on
>Mike Robert's Holodeck. Being paranoid, I check multiple boards for Fido mail.
> Bv)=

Should be ok now.. Ross mentioned in Z1C today that he'd had some hiccups when
moving his stuff to another system. Thanks again for the heads-up :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Quality Assurance Auditor --> Kathy Pitts
> Categories: Humor
> Yield: 1 Info file

> MMMMM----------------------DEFINITION ONLY---------------------------

> Well, my 3 days off were uneventful, but I walked in for my first
> shift of the week to the jolly news that the Quality Assurance
> auditor had just walked out the door. We got a 93 -- good enough to
> earn us some sort of Certificate of Merit, and keep the GM happy for
> another 6 months. Thankfully, he was pretty happy with the kitchen.
> Dinged us for dirty table legs at the prep stations (oh well, the
> prep cooks have to wipe the shrimp &*(&*) somewhere, and better the
> table legs than the walls;-).

> Did hear a couple of interesting stories about the visit, though.

> First, he visited the prep area. Our main prep cooks are a law unto
> themselves -- the three biggest, MEANEST women I've ever met in my
> life. Between them, they have more than 30 years with the company,
> and they are all firm believers in the hereafter: As in "I was here
> before you came, and I'll be here after you're gone, so get outa my
> face, now, you."

> The QA inspector, who's a new guy on his first visit to our store,
> walked into the wet box. The first thing he sees is a BIG bus tub
> labeled "Potato Poop" (this is prep cook for the filling we use for
> the twice-baked potatoes). Corners the prep cook responsible, and
> asks her if this is what we normally call it.

> "Yeah."

> "I guess that makes you the potato pooper, then?"

> "Except when I make the shells, then I'm the pooper scooper."

> QA guy exits, shaking his head.

> His next stop was the line, where he encountered Calvin, the day
> cook. Cal is a little drifty on the best of days. So much so that we
> finally laminated the procedures needed to open the line (he's only
> been doing it for 3 years) and posted them over his station, just so
> he'd remember to turn on the fryers, oven, etc. in time for opening.

> In the process of inspecting the broil box, the inspector discovers
> that our fresh trout have no tails (don't ask, it's a new supplier ;-)

> He asks Cal to explain. Cal scratches his head for a bit, searching
> for an answer. Finally it dawns on him. "It's part of the Fishes With
> Disabilities Program, sir."

> QA guy exits, shaking his head. I don't think he'll forget THIS visit
> soon.

> When I walked into the dry box, the first thing I saw was about 300
> pounds of cryovac prime rib sitting there. Autoshipped in
> anticipation of the addition of prime rib to the menu.

> The oven to cook the stuff in arrived a day later. BIG oven. Too big
> to put in the space we'd planned to use. Too big to put ANYWHERE on
> the hot line without sacrificing at least one of the fryers. Too big
> for the door to open during volume without toasting the posterior of
> the A-1 assembler. STILL isn't installed. Probably won't be for a
> week. Then, it has to be calibrated (by experts shipped in from
> Ghod-Knows-Where). This is NOT gonna be a speedy process.

> Meanwhile, the meat, which is NOT allowed to be frozen (we are
> advertising it as "fresh, never frozen") is sitting in the box. It
> ain't getting any younger, and we've already been informed that we
> will NOT get credit for it if we don't use it. GM (who is on vacation
> all this week) is gonna have a Holstein when he hears.

> Kathy in Bryan, TX from The Red Lobster Restauraunt

> Uncle Dirty Dave's Archives

Great :) :) :)

Take care,
Janis

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