No, I Take it Back: Un-fuck You.

[PatchO'Black]

"But Mister President. Tha's three halves, and a pah has only two halves..."

"No, you still don't understand. Now, let's say you have three pies...."

Ah, Rich Little FTW....

[dragon_wings]

Copping an attitude with someone that's going to be handling food you're gonna be eating, STUPID! Anyone seen Clerks II?

Or Waiting?

[Android Kaeli]

I love it when people ask if I'm new and want someone who's been at the store longer then I have to help them. Because, you know, when the only two people who've been here longer then me happens to also be a manager and backs me up, they shut up rather quickly.

[MoonCat]

Some people dont cope well with real life.

Ain't that the truth!

And...did someone say blackberry rum?

[Marmalady]

And...did someone say blackberry rum?

That was me, but I said blackcurrant rum - I started making it one year when I had so many blackcurrants, I had made jam and jelly and was thinking, what can I do with all these?

Easy as pie. Get a big (about 2 litre) Kilner or screw top jar (you need a tight fitting lid).
Fill it half full of fresh blackcurrants, then tip them out and weigh them. Tip them back into the jar, then add a third of their weight in white sugar. Then fill the jar nearly up to the top with dark rum. Give the jar a good stir to get as much sugar dissolved as you can, then put the lid on tightly and put in a dark place.

Stir every couple of days for 2 weeks, then have a taste. If you want it a bit sweeter, add a bit more sugar, if you want it a bit more blackcurranty, leave it a bit longer. When it tastes right to you, strain the booze off the fruit and bottle. The fruit is wonderful over ice cream, cheesecake, hot rice pudding... or folded into some whipped cream and used to fill a chocolate cake......

[Julesy]

I always loved my Granny's rendition of this dish - she called it "fa", and made it from...and I quote...50% rice, 50% beef, 50% pork That equation makes perfect sense to a Cajun cook, trust me >_> Much heartier than normal dirty rice, tho both are quite good.

That equation works for me! Meat is more important than math.

[Mytical]

Ok, so it isn't retail, but I've had some people who see 'Security Officer' and decide that they are so much better then me I am not worth the scum they might scrape off their shoes. I've gotten the "You must be new" when I tell them a company policy (cause you know they are OH SO IMPORTANT, and RULES JUST DON'T APPLY TO THEM). One person has been here longer, he is 76 and works two nights a week. . Even my boss has only been here 2 years.

Though I have to say something about the highest person on the food chain the one time he visited this little facility. I was talking to one of the other visitors at the time (also a higher up..from the same facility that the main guy came from), and explaining that they could not park where they parked. Cause you know, the bright yellow "No Parking" on the ground.

RP - The CEO, the man who is in charge, period.
SC - The 'other management person' (just happened to be a female)
Me - The person who treats everybody the same, regardless.

Me - "I am sorry Ma'm, you can not park your vehicle here. This is a no parking zone that Firetrucks will use if the place catches on fire."
SC - "It will only be a minute, I'm just offloading a few things."
Me - "Ma'm there is a place actually closer that you can use to do that, I will even help."
SC - "You must be new. Do you have any idea who I am?"
Me - "No Ma'm, but it doesn't matter. This is a fire lane, please move the vehicle, or I will have to call a tow truck. I have no choice."
SC - "You do and I will have you fired!"

RP comes up - "What is going on here?"
SC - "This..person is trying to make me move my vehicle."
RP looks down at the bright yellow paint. "That is his job, give him a break. Move it where he tells you to."

SC - gets the catbuttface but moves where I tell her, which was actually 100' closer, had a ramp instead of having to lift everything over a curve, and had a door RIGHT THERE.

It turned out she was the Vice President hehe. *shrugs*

[Primer]

I always loved my Granny's rendition of this dish - she called it "fa", and made it from...and I quote...50% rice, 50% beef, 50% pork That equation makes perfect sense to a Cajun cook, trust me

That equation works for me! Meat is more important than math.

That equation works for me, too! (check out my title). And by golly, meat is MUCH more important than math!