Dang it! Was I an SC?

[Nunavut Pants]

I wish customers would tell what the produce was more often.

I had a brain fart the other day while shopping with my mom. She wanted some roasted almonds from the bulk section. There were no pens to write the tag number on, so I used my phone and took a photo. Completely forgot about that until the end of the transaction when the cashier was trying to work out what was in the bag... Took me a minute to bring up the photo, but at least it finally came up and he was able to punch it in.

I made sure there was a pen available the next time we did that.

[AkaiKitsune]

that would drive me nuts--"Roma tomatoes! Because you obviously wouldn't know what they are!" complete with smirk would drive me bonkers. I would never do that with something "normal" and only started with the number recital after having numerous poor clerks flipping through the Massive Book o' Codes--"Lettuce? Cabbage? Arrrgh!" and for my own convenience when I do self-checkout.

Or when they get a bag of bulk and instead of writing the number on the tag they inform you that it's 1.99/kg or whatever the price is... Bonus if they can't tell you what kinda bulk it is. My favourite is the "It's the nut mix!" Which nut mix? We have about 20 of them! "You know the nut mix! The one @ *insert price per kg here*" I can't look up by price and I don't keep track of the 5-7 digit bulk codes because we have about three pages of them and they change every week according to sales. (Are code is so old we have to create a new plu code if we want an item at a different price instead of being able to just edit the price like a normal store) I am overjoyed when a customer knows the plu for something. Specially in bakery because the code book is missing half of bakery items. It can be annoying when someone tells me the code for bananas (4011 currently) because it's so common that it's literally the first code anyone memorizes. I've got a few tricks for certain codes.

[Bumbershoot]

...We are just retail slaves/robots who live by eating vending machine food after hours and then sleeping on the floor in the mythical back room so we can be magically called to back to work when the lines are backed up, the restrooms need to be cleaned after their kids tried to flush a roll of toilet paper down the toilet...

What is it about people trying to flush everything? Those paper seat covers? I read a study that showed they are useless at protecting your backside from any germs on the seat because paper is porous I guess some people read that study and decided that one won't work, so let's use them ALL and they dump the entire package into the toilet.

... It can be annoying when someone tells me the code for bananas (4011 currently) because it's so common that it's literally the first code anyone memorizes. I've got a few tricks for certain codes.

I know that plu....

[Kit-Ginevra]

Normally,the fact you're stopping and asking am I an SC? immediately propels you above the great unwashed mass who don't even let such a thing go by them at all.

And what's a cilantro?

[dawnfire]

And what's a cilantro?

cilantro is coriander. It's one of those herbs you love or hate

[Kit-Ginevra]

Ah another of those things you have funny names for like rocket is aragoolies or something

[Jester]

SC? No, not really, though I get the feeling the snippy clerk would think otherwise. Clearly she thought you were smugly trying to tell her how to do her job. You weren't, of course, but perception is reality, and that was clearly her perception.

The way I avoid that kind of reaction is that I wait until they look at me confused or perplexed, and then I smile and tell them, "Serranos" or "uniq fruit" or whatever oddball produce I have at that moment. Often they will even ask me, "Uh, what is this?"

[taxguykarl]

cilantro is coriander. It's one of those herbs you love or hate

Technically cilantro is what you get when you plant coriander. IOW cilantro seeds are coriander (and yet they taste vastly different). Cilantro can be easily confused for flat-leaf parsley except for the lemony flavor.

The way I avoid that kind of reaction is that I wait until they look at me confused or perplexed, and then I smile and tell them, "Serranos" or "uniq fruit" or whatever oddball produce I have at that moment. Often they will even ask me, "Uh, what is this?"

I get that reaction every other time I buy fresh ginger.

Getting back to the OP, no you weren't an SC.

[Kittish]

Technically cilantro is what you get when you plant coriander. IOW cilantro seeds are coriander (and yet they taste vastly different). Cilantro can be easily confused for flat-leaf parsley except for the lemony flavor.

What world do you live in that cilantro tastes lemony? To me it tastes of soap (and I know what soap tastes like, since I make it!). Or were you talking about the parsley tasting lemony?

[Slave to the Phone]

Totally agreeing that cilantro tastes like soap. Just a couple of leaves is enough to make the best pico de galo uneatable for me.

I have read that people do have different sensory buds in their mouths. Personally, I loves me some chopped up cucumbers, but many people think that they are bitter.

About 10 percent of cats aren't interested in catnip. Some dogs don't like carrots. I think that raw carrots are great, cooked carrots just get shoved to the side of my plate.

From what I know, fresh ginger root is only used when cooking a WHOLE lot of food, or for something else that shouldn't be talked about around children. If I was a cashier in a store that sold ginger root, I would certainly wonder what the customer was going to use it for. I would NOT ask, though.

[Nunavut Pants]

Fresh ginger root is awesome. It goes in small- to medium-sized amounts in all sorts of delicious sauces, and in medium to large amounts in a number of Asian dishes.

[Minflick]

Or crystallized with sugar in my mouth! And chopped fine into gingersnaps. Ginger IS awesome!

[greek_jester]

And chopped fine into gingersnaps.

And now you have me craving gingersnaps with none in the house.

[Ironclad Alibi]

Now I want some sour beef and dumplings with gingersnap gravy. And nobody around here serves it. (It's also more of a winter dish.)