I'll just watch you make a fool of yourself...

[Imogene]

Showed up today, and had one register down, cause the pin pad was dead. Lovely.
Note: there was a basket turned over and resting on that register, and the register itself was logged out and showing the Thanks for Shopping screen, meaning it ain't gonna respond to nothin.
10: For all x<5,000
20: Print: In what was to become my first run in with the Stupids tonight, a customer walked up, looked at the register, and asked, "Is this one working?"
J: "No, it's turned off."
And then I watched this moron pick up and move the basket and try to scan his order. And then he started tapping the screen, and he gave me the oddest look, like it was all my doing that he even tried to use it.
30 Next x

I'm flattered?
Had a coworker twice removed call the store twice tonight, and I managed to answer the phone the second time. "Hey, Juwl, what's your last name?"
J: "Daer... why?"
"My boyfriend wants to know if you have Facebook?"
J: "...Yeah...?"
"He thinks you're interesting now..."
J: "Uh... okay..." *click, shiver* That's not at all creepy... no....

[telecom_goddess]

Interesting now? What were you before chopped liver?

[Syriilord]

I've had so many people do that when I ran SCO that it doesn't surprise me in the least. I just respond to 'The Look' (tm) with a casual "What? I told you it wasn't working".
Or, more often, I just ignore it completely and just continue to help those rare individual customers who actually listen to the answer I give them. Or clean if those rare customers aren't around. So I mostly clean :P

[NateTheChops]

Interesting now? What were you before chopped liver?

I'd be more worried about her liver after the conversation, but that's just me.

[Stryker One]

Dining In

I'd be more worried about her liver after the conversation, but that's just me.

Why? Were you gonna have it with some fava beans?

[NateTheChops]

Not a fan of liver myself. Though I'm hoping to get that heart recipe from True Blood season two, because apparently it's pretty good.

[Sarlon]

See I love self check out more then assisted check out....but then again I have more then 2 brain cells to rub together...

and I swear to god I made a person's day when I got into the self check out, couldn't figure out why it wasn't taking my discount card...until the person removed the small basket from the grocery shelf....scanned and paid for everything, then....just because I was having an awsome day I gave her a huge (and sincere) smile and said "you have a great day...." her look went from "oh god I'm having one of those days" to "oh...a nice customer who knows what they are doing!"

[chainedbarista]

heart's actually pretty tough.


what?

[Tama]

Given the heart's function and it being the strongest muscle, somehow it does not surprise me. I bet you have to soak it for ages to get it more tender.

[lupo pazzesco]

Treat it like an octopus, drop a cork in the water to tenderize it??


Back to the OP, I don't know how to get it through customers' heads things aren't working. Worse still when they ask you say it isn't, and they STILL TRY. I just....yeah. that makes my braingoo go owwie...

[dalesys]

Treat it like an octopus, drop a cork in the water to tenderize it??

... then eat the cork.

[Imogene]

Interesting now? What were you before chopped liver?

Apparently I am STILL chopped liver... the other day I bought something from that coworker, and she told me, "Okay, so, I thought you were lap dog when you answered the phone..."
So, in real life, my and Lap dog's names are about as similar as Juwl is to Tool... hell, that's a better name for Lap Dog... but, eh... what's really starting to get to me about this is it's not just limited to said coworker misunderstanding me saying MY name! Son of a! OPEN YOUR DAMN EARS! An entirely different coworker and I have a system worked out where I call her when the schedule goes up for the next week, cause I'm usually in on Saturday night, and she's usually not... but it has happened that it's the other way around, and the drive is thirty minutes for me... but she told me the other day that I have a voice for radio, very clear and strong, so now I'm all sorts of confused.

[AccountingDrone]

Given the heart's function and it being the strongest muscle, somehow it does not surprise me. I bet you have to soak it for ages to get it more tender.

Cut the heart into one inch cubes, remove any silverside and blood vessels, soak in salted water for about 30 minutes to remove any leftover blood. Rinse well.

In a casserole put the heart cubes, as much garlic as you like [for one pork heart, I tend to use about 12 cloves sliced in half] half a medium onion chopped, about a tablespoon italian seasoning and enough red wine to cover. Cover the casserole and bake at 250-300 degrees for about 4 hours. You can sneak a peek after 2 hours to see if you need to pour in more wine.

If you are using chicken or duck hearts, just trim the veins and silverside off and cut in half, you have to sort of squoosh them in the salt water to squeeze out any blood clots stuck in the cavities.