Either You’re On Fire Or You’re Fired

, , , , , , | Right | October 2, 2017

(As a 16-year-old with her first job, I am still learning what is expected and accepted in the food service industry. I sell cookies in a mall, and we have two locations: the larger main store and the smaller kiosk, down at the other end.  During my third week on the job, I am walking down to the kiosk with my shift leader when we notice smoke pouring out of a shoe store three stores down from the kiosk. Later, after the alarm goes off:)

Shift Leader: “[My Name], I’m going to get the cash drawer, and then we’re going to leave. They’re evacuating this entire wing of the mall.”

Me: “All right, but there’s a customer here. What should I do about that?”

Shift Leader: “Just get rid of them. We have to go.”

Me: “Hi, sorry to inconvenience you, but we can’t sell cookies at this time. The mall’s on fire.”

Customer: “That’s okay, sweetie; I’m just here for some samples.”

(The customer then proceeded to take about five samples, about half a cookie’s worth, and left. And the best part of the entire experience? Two wings of the mall closed and they didn’t shut the mall down. My other coworker kept screaming, “I don’t wanna work in a burning building!”)

Should Have Left On “Nothing Left”

| IL, USA | Right | July 30, 2017

(I am working at a food stand that sells fried snacks. The stand has no indoor seating area, so bad weather often scares away business. We are in the middle of a cold snap and business has been very slow. As a result, my coworkers and I have gotten nearly all of our cleaning and closing procedures for the night finished by closing time. Just as we are about to close for the night, one customer walks up to the counter.)

Customer: “Hey, do you guys have anything left to sell?”

Coworker: *seeing that we have literally one item left* “Yeah, we have one left. Did you want it?”

Customer: “Yeah, I’ll take it.” *calling out* “Hey, they’ve got stuff over here!”

(The customer was joined by three more people who proceeded to make their own orders. Since we had nothing left, we were forced to prepare new food from scratch, using the utensils we had just finished cleaning, which meant that it took more than twice as long as usual to actually make the food and serve it, to say nothing of cleaning all over again. And all after closing.)

Enjoying The Profits Of Honesty

| Australia | Working | July 25, 2017

(I’ve been asked to take over the running of the kiosk for my husband’s sports club. It’s just a couple of hours a week, even though it’s classed as volunteering, they’ve offer to pay a little. If I didn’t take it up there would be no kiosk and I figure that the money will pay for some craft items. The last volunteers were a husband and wife team, who had done it for years. After my first night I get a call from the club’s manager.)

Manager: “[My Name], I want to thank you for last night’s effort. In all the years that the kiosk has been running this was the first time it’s ever made a profit.”

Me: *later to husband* “[Manager] called and told that it’s the first time ever the kiosk made a profit. How does that happen?”

Husband: “Yeah, [Volunteer Husband] and [Volunteer Wife] always had an excuse for not making a profit. The food was too expensive to buy, but I bought exactly what they would buy. Also, now that I’ve taken over being treasurer from [Volunteer Husband] the whole club has suddenly started making a profit.”

(Each year before then the club would have a end of year get together. Each person would have to pay for food, which would be a very cheap looking finger food. There would never be any extra money left over. That year, the club had enough money to put on a two course meal and pay for major door prizes – one was a widescreen TV as well as better quality trophies. It doesn’t always pay to be honest but it does feel good.)

The Price Is Right

, | Munich, Germany | Right | July 7, 2017

(Most ice cream vendors sell a scoop for one Euro or less; I’ve decided to try out a vendor which sells ‘original handmade Italian ice cream’ which charges 10 cents more.)

Me: “Hi, one scoop of vanilla, please.”

Vendor: “Okay, here you go, that’s 1.10€.”

Me: “Here you go.” *hands over correct amount*

Vendor: “Excuse me, miss, we charge 1.10€, so…”

Me: “Oh, didn’t I give you enough? I’m sure it was 1.10.”

Vendor: *looks at money on counter* “It actually is. Right on the first try!” *beams* “Enjoy your ice cream!”

(I wonder how often a day he has to have this conversation until he automatically has to assume that no customer has read the price sign.)

Telling A Large Raspberry To Get A Large Strawberry

, , , , , , | Right | June 30, 2017

(I work at a Specialty Ice Cream stand, which is a rather popular stand. One particular day, a child whom I’ve never seen before comes up to the stand. He can’t be older than 12.)

Child: “Hi, I haven’t gotten my large strawberry yet.”

Me: *knowing I’ve never seen him* “You haven’t ordered a large strawberry.”

Child: “Yes, I have! You just never gave it to me!”

Me: “Okay, how much did you pay for it?”

Child: “I paid…” *checks sign next to the window which has the base price without tax, then states that price to me*

Me: *internally grinning* “Large [Specialty Ice Cream] is [price with tax].”

(The kid’s expression fell as he knew he’d been caught. He walked away without another word. I moved on to the next customer who had seen the whole thing and was grinning as well. We both agreed that it was a rather poor attempt.)

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