MAKE A NOTE!! -- September 4th, 2002
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A Free Twice Monthly (1st and 3d Wednesday of each month) Ezine with (Hopefully) Useful Info on a Wide Variety of Topics
NEXT ISSUE TO BE PUBLISHED ON/ABOUT SEPTEMBER 18TH, 2002
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NOTE: Each entry has a suggested "POST IT..." location at the end. We recommend that you print out the ezine, cut out each entry, & post it in these locations to make it easier for you to find when you need it. And if you like what you read, be sure to pass it on to someone else who can use it.
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Cancer Patients in Corporate Jets
The Corporate Angel Network (CAN) is a charity that helps to connect cancer patients heading to treatment centers far from home, with empty seats on corporate jets. Cancer treatment can be a financial burden on families, not to mention the physical stress of dealing with public air travel, and the exposure to crowds with viruses & germs for patients whose immune systems are already struggling. Over 500 major corporations generously donate empty seats to patients like these. For those with jets (or companies with them), you don't have to alter your destinations, you simply let the network know where you are heading & they will try to match you with a patient heading in the same direction. The patients come dressed appropriately for corporate travel, sign a liability release, & need no medical attention while on board. So if you or your company have a jet, this is a wonderful opportunity to give someone a helping hand. For cancer patients in route to treatment centers, this may be something to check into. Both parties can go to ... http://www.corpangelnetwork.org , call 1-866-328-1313 or Email info@corpangelnetwork.org
POST IT...near your computer, with your corporations' management, and in your medical dictionary under "Cancer".
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Advice for Grocery Baggers
For those of you with family members who bag groceries, here are some tips to help them do a better job. This might be of particular interest to those who bag in military commissaries for tips alone, although I would hope that if you bag in a civilian store for wages that you would still desire to do a good job to keep those customers happy. While there will always be customers who tip poorly, or not at all, if you do a poor job even those who DO tip won't want to give much. First, remember that appearance does matter. If you look sloppy, with a shirt in need of a washing, or pants down to your ankles, the customers may not even want you touching their groceries. So be sure to keep a neat/clean appearance, and wear a shirt with a collar. Remember that people are listening to you also, when I hear baggers talking as they bag about going out & "partying", cursing, or arguing with other employees, it certainly doesn't make me want to help them out in any way. Always move as quickly & efficiently as possible. Try to unload the shopping cart if possible for the customer, as well as bag the groceries. Unload large items first (pet food, or large multi-packs, then in order...frozen, cold items, toiletries, cans, boxes, other non-crushables, crushables, produce, bread & eggs, and any items for the kids they want to carry in hand. Double bag all cold items, and bag all items possible, including jugs of milk (which often leak if tipped in a trunk). Ask customers if they prefer their bags full or half full; some elderly folk might prefer lighter loads, while hardier folk may want bags full to cut down on unloading trips. Don't try to increase the number of bags to make it look like you are doing a bigger job than you are, people do notice & you'll probably end up getting less of a tip. As you are unloading/bagging keep an eye out for any damaged packaging that you might want to point out to the customer so they can swap the product, offer to do it yourself if management allows. Bag groceries in the same order you unloaded, keeping similar items together. There is nothing worse than finding melting ice cream with your canned goods, or the perfect imprint of a can on your bananas. Place the items in the cart in the same order. If children are with the customer, make an effort to be nice to them also, maybe even carry lollypops with you for this purpose, but always ask the parent if it is okay to give them one. After the customer is done checking out, and if you take the groceries to the vehicle, this is the time for polite conversation. If your carts are not equipped with brakes & the parking lot isn't flat (hellooo Ft. Bragg!), then you might want to consider carrying a couple of little wooden blocks to make it easier to block the wheels & unload the cart. As you load the trunk, load the non-crushables on the left, and the crushables on the right. Then if you have to double stack later, then you'll know which need to be on top. Don't ask if they want eggs & bread up front, but put them in a safe place in the trunk & point out to the customer which bag they are in. If they have a small load, put heavier items around the smaller ones to keep spills to a minimum. If you have to put groceries inside the passenger compartment, do your best to keep the bags on the floor, & never put liquids on the seats. Close the trunk/doors GENTLY for the customer. Get back to the bagger line (commissaries) as quickly as possibly. The more customers you help, the more money you can earn. If you do a good job, it will be noticed, if nothing else than for lack of complaints. I know a lot of people that will purposely avoid a line with a bad bagger. Don't be afraid to ask for another bagger if you have had problems with the one you draw.
POST IT...give a copy to your local grocery store manager (perhaps to post where baggers can read), or baggers you know that may need improvement (they may never have received good training). Be sure to call the store to compliment those who do a good job, as well as complaining about those who don't.
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Advice for Waitresses/Waiters
Along the same lines...neatness does matter, keep that neat & clean appearance. If you wear a uniform, take good care of it to keep it looking nice...use baking soda in the wash & vinegar in the rinse (check out our laundry tip in the April 16th, 1997 issue), cold or warm water, & bleach if necessary. If your uniform starts looking worn, then ask the management to give you a new one if possible. Before you go out, check to see what the specials are & maybe even write them on the back of your check pad. If you seat your own tables, try to seat those with children as much in a corner as possible just in case of rowdy children, seat booths first. Get to the table as soon as possible, once the customer is settled, offer to take their coats if you have a rack or other place to put them. Remember that whenever you are dealing with the customer that you need to appear relaxed & not rushing them, no matter how busy you may be. You want the customer to have a nice relaxed & pleasant experience. Bring them place settings, menus, and take a drink order, and be sure to ask if they would also like water. If they have a child, then consider bringing something to keep them occupied, whether a kid kit if your restaurant carries them, or crackers (yes, I know this may mean more clean up later, but the parents will love you for the distraction). When you bring the drinks, ask if they would like appetizers or if they are ready to order. If a salad/soup doesn't come with their meal, then ask if they would like one. Ask if they would like salads/soups with the appetizers (if ordered). NEVER bring out a meal unless it appears that the customers are slowing down on their appetizers, or soups/salads. If you bring things out too quickly, they will feel like you are rushing them out. On the other hand, note the time that you turn an order in & if there is a delay, check on the meal BEFORE the customer asks about it & report to the customer, so they don't have to wonder what is going on. Always try, as location allows to serve with your left hand on the customers' left sides, and remove with your right hand from the customers' right sides. Try NEVER to reach across a customer or anywhere near their head. Put plates & glasses down gently, with the main course of the plate turned to the front of the customer. Serve ladies first, then men, then children. In that order, try to serve the most distant people (as in a booth) first. Never have contact with the part of glasses or utensils that will be going into the mouth. Once we watched a waitress remove a group of dirty glasses by sticking her fingers in them, and then when she gave us our drinks she grasped them at the top where our mouths would go. Keep drinks refilled, but remove the glass from the table to refill, don't do it by pouring it while it sits on the table. Remove empty dishes as soon as possible, always ASK if they are done with them. Also keep surrounding empty tables clean & clear; it's no fun feeling like you are an island in the middle of a sea of tables with dirty dishes. Don't pester the customers, you can keep a close eye on the table by walking by & seeing what is needed, you don't have to ask if everything is ok EVERY time you go by. Once they are finished ask if they want dessert or doggy bags, if the latter, then remove their plates to do the doggy bag for them, instead of just bringing the container out. Bring the check right after desserts or coffee, and offer to take it to the register for them. Point out if there is a tip already entered on the check, so the customer doesn't feel like you are trying to slip something by them. Be aware of temperature and/or noise problems, if it is cold for you, then it is probably worse for the customer. If they seem bothered by noise, ask them & pass on to the manager any requests. If they are near an extremely rowdy table, ask the manager to speak to the rowdy table, and/or offer to try to move them to a quieter section. Don't ever ASSUME that a table won't tip you, I've served a quiet person who had a bowl of soup & water & ended up leaving me a $20 tip because I "did a good job". One waitress I knew begged another to take her party of 10 because all they were having was desserts, & most big parties don't tip well. The nice waitress did agree to take the table, & it turned out they were on the last day of an expense account & left her a $100 tip. Do the best you can & you will get better tips, and people may even start asking for your tables. If you can remember the names of the regulars & what they like to drink (if they order the same thing every time) all the better. If you are looking for extra hours, and a manager calls you to fill in, remember that the managers will tend to call the employees who say "yes" the most. For those of you interested in getting a waitress/waiter job, remember the nicer the restaurant (& more expensive the menu) the better the tips. So start applying for jobs at the best places, & work your way down. Also the later in the day a shift is, the better the tips tend to be, unless you work in a business district, then lunch tends to be better for tips. And be honest with customers, if you are swamped, let them know (in a relaxed voice) that you are very busy, so there might be some slight delays.
POST IT...with friends/family who wait tables, with your local restaurant managers, or perhaps carry a copy to leave with the tip if the service is lacking.
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Personal Drunk Driving Test Strips
Okay, let's get this out right up front...it is always better not to drink at all if you are driving, and if you do then designated drivers are definitely the way to go. However, if you do choose to have a drink or two and then drive, it is important to take responsibility for your sobriety. So if you want to play it safe, then there are now disposable strips available to check your BAC (Blood Alcohol Content). Go to http://www.guardianangel.com for purchase info or call 1-877-4A-ANGEL (1-877-422-6435). If you click on "Buy" on the web site, it will give you a list of stores that carry the products. Dare I say, that any establishment that sells alcohol might want to consider having these on hand & refusing to serve someone that appears intoxicated until they use the strip. You simply put the strip in your mouth for a few seconds (no eating/drinking 15 min before test), then watch the color change.
POST IT...on your shopping list, or with your local restaurant.
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Recipe: Our Favorite Easy Spaghetti Sauce
Brown, drain & rinse w/hot water, 1 pound of ground beef. Add 1 can Chef Boy-R-Dee (or Ragu) spaghetti sauce w/mushrooms (also good with garden style varieties), 1 medium chopped onion, AND 2 little cans tomato sauce. Heat to boiling, then simmer for 30 min. Serve over noodles.
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Back Issue Treasure: December 6th, 2000 Issue (Keeping Kids Safe from Predators, Bridal Shower Gift, and more)
In light of recent kidnappings, parents would do well to check out this back issue with an article on keeping your kids safe. These are tips that you may not have heard before. A Bridal Gift recommendation and more. Other back issues of interest for this time of year might include the article on GPS bracelets for children in our February 6th, 2002 issue, and our tips for school photos article in the September 18th, 1998 issue. You might also want to check out a previously recommended book, "Protecting the Gift", at w/practical tips on protecting your children at home, at school, and on their own. For more info, follow the directions below to retrieve these back issues and others.
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Final Words
JOKE (from Annette R.)
I try to take one day at a time, but sometimes several days attack me at once.
- Jennifer Unlimited
QUOTE
"It has become fashionable to characterize his politics, almost as if they were separate from him. People are either defensive or patronizing (if not contemptuous). I can only say I wish all the liberals and all the conservatives I knew had the class and forbearance he has. Would I be as patient or serene when so many had showed me such contempt, or tried to make me feel stupid or small? I doubt it. This is dignity, simply and completely - a much more important quality than political passion at the end of the day, and far more lacking."
--Richard Dreyfuss (actor) on Charlton Heston after the latter's announcement that he has an Alzheimer type condition.
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AT&T's Community Port
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