Making A Fractionally Better Coffee

, | BC, Canada | Working | September 1, 2014

(I work at a popular fast food chain that is known for their coffee. In order to make a drink that is part one drink, and part another, we have modifiers that come up as 1/2, 1/3, and 1/4. I’m making the coffees at the drive thru when I see and order for a French Vanilla come up, but the person taking the order hit the 1/3 coffee modifier three times.)

Me: “Uh, so, what am I making here?”

Coworker: “A medium French vanilla with three-thirds coffee.”

Me: “So… a coffee?”

Coworker: “No. French vanilla, with three-thirds coffee.”

Me: “But that’s just 100% coffee.”

Coworker: “No, it isn’t. It’s three-thirds coffee.”

Me: “Three-thirds is one whole. Three over three is one. It would be completely coffee.”

Coworker: “I don’t think you know what you’re talking about.”

Me: “I’m an engineering student. Math is kinda my thing.”

Coworker: “I still think you’re wrong.”

(By now it’s taken long enough so that the customer has made it to the window.)

Me: “So sorry. What was in your drink?”

Customer: “It’s a medium French vanilla with one-third coffee.”

Me: “Ah, gotcha! The person taking the order put three-thirds coffee!”

Customer: *laughing* “But that would just be a coffee!”

Me: “See?”

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