Feeling Old

Customer: Why are the T-bones so cheap?

Me: They’re just the sale item this week.

Customer: What’s wrong with them? Are they old?

Me: No. I just got them in. They’re just on sale.

Customer: No way. I know how you operate. You put old stuff on sale. I’m not falling for that!

(She proceeds to buy a fillet mignon, the sale item from last week)

Down On The Farm

Customer: There’s so many types of Salmon. Why is that? What’s the difference between Farm Raised Salmon and Wild Caught Salmon?

(I go into all of the differences between the types of salmon. Dietary differences, environmental differences, etc)

Customer: (blank stare) 

Me: The Farm Raised Salmon is…raised on a farm. The Wild Caught is..um…caught in the wild.

Customer: Okay. I’ll take the farm raised.

Don’t Get Fresh

Customer: What do you mean the Alaskan Salmon is  previously frozen?!?

Me: The season hasn’t opened in Alaska yet. We’ll get the fresh stuff in a few more weeks.  

Customer: You shouldn’t label it wild then. Wild means not frozen.  

Me: Um...:Wild means it isn’t farm raised.  

Customer: Suuure....then what do you label it when it’s fresh?!? 

Me: Um.....well.....it will be labeled fresh.  

Count On Me

Customer: I’d like 28 shrimp, please. 

(I start counting them out)  

Customer: What’s the difference between these crab cakes?  

Me: Just a second. 

Customer: Excuse me! What is the difference between these crab cakes? 

(I stop counting)  

Me: The ones on the left use all jumbo lump crab meat. 

Customer: Why aren’t you done with my shrimp?  

Me: Sorry.  

(I start counting again)  

Customer: How do I cook the monk fish?  

It’s a Thin Line

Customer: I want those front two porterhouse steaks. Can you slice them in half?  

Me: They’re a little to small for me to put back on the saw.  I’ve got some thinner ones here or I can cut- 

Customer: Somebody doesn’t feel like working today.  

Me: I was saying I can cut you some thinner ones off of the loin I’m cutting now. 

Customer: Let’s do that. 

Oven Ready

Customer: I want to return this frozen turkey. I was told it was ready to cook.  

Me: You don’t have to do anything. It is ready to cook.  

Customer: I took it out of the freezer and put it in the oven. It came out like this.  

Me: Well, you have to thaw it.  

Customer: That’s not oven ready. 

(I look at the turkey. It’s covered in partially burned paper and melted netting. ) 

Me: Um....you have to take it out of the packaging before you cook it.  

Customer: That’s not oven ready.  

Busy Bee

Customer: I want a pound of ground chuck! Wait, where is it?  

Me: We don’t actually open for another two hours so it’s not in the case right now. I was actually getting ready to grind it. If you give me a minute, I can have it ready.  

Customer: I don’t have time to wait.  

Me: It won’t take long; I’m holding the grinder parts right now. Give me literally 60 seconds and I’ll have some done for you.  

Customer: I don’t have time! What does that even mean “you don’t open for another two hours?!” What makes it take so long?! 

Me: It takes time to cut and grind everything fresh every morning. I can get it for you right now  

Customer: I’m busy! 

(She storms off) 

It’s A Long Story

(The Phone rings)  

Me: Meat department. How may I help you?  

Customer: I was in the store yesterday with my nephew. Last week I got some of those snow crab legs. They were so good. I ate them when my sister was over. She was so mad that I wouldn’t give her any, but they were mine! So I was in there yesterday with my nephew. I thought I’d sure like some more of those snow crab. So I had the guy behind the counter bag me up three pounds. Then I thought I should get some more. So I had him throw a few more in. I went home and cooked them. I had some rice with them. It was some of that wild rice. I thought it would match up with the snow crab. Sometimes I do potatoes with crab, but I really wanted rice. The crab turned out so dry.  

Me: I’m sorry—

Customer: Now I know how to cook crab. I’ve been cooking crab since I was a kid. My mother taught me how, I used to help her when I was younger. She’d bring home crab and say, “It’s time to cook up some crab!”, and I’d help her. This crab was so dry. I have never had crab that was this dry.  

Me: I’m sorry that— 

Customer: It was so dry. I want you to know that I cooked it just like I alway do. I didn’t change anything, except for the rice, like I told you. I used some old bay and some lemon like I always do. They were dry. I like crab, but this was dry. The rice was good, but the crab was dry. 

Me: (waiting a second to see if she was done) I’m sorry that happened.  

Customer : What can you do to take care of me? 

Me: I can’t do anything over the phone, but if you want to come in, we can give you a refund or some more crab for free.  

Customer: Normally, I’d take the crab, but it was so dry. I think I’ll wait a little bit before I get anymore. A refund would work. I could buy something else. I was thinking of getting a roast. I could use that money for that. I like a good roast and the weather is perfect for it.  

Me: Great. Well, come on in; we’ll take good care of you.  

Customer: This is the store in Summerville?  

Me: No, ma’am. This is the store downtown.  

Customer: Whoops! Never mind!  

 

Misinformation

Customer: This is disgusting! You support LONG LINE FISHING?!?! 

Me: I’m sorry?  

Customer: This sign says the tuna was long line caught. That’s irresponsible. Do you know what that does to the environment? 

Me: Long line isn’t destructive. They bait individual hooks so they can bring up only what they need. I think you’re thinking of trawling. They drag a net along the ocean floor, it’s the only way to catch shrimp or bottom dwelling fish.  

Customer: That’s what I meant. I thought it was called long line fishing.  

(She looks at the counter for a few seconds.) 

Customer: This sign says the flounder is trawl caught. That’s disgusting. How can you support that?! I’d like to speak to a manager. You need to tell your corporate offices to stop this!  

Me: I’ll get you a manager.  

Frankenbird

Customer: Hey! I don't need anything, but can I ask you a question?

Me: of course! What can I help you with?

Customer : My wife is making something called a turduckin. How do they do that?

Me: you mean how do they make a turduckin?

Customer: yeah.

Me: They take the bones out of a chicken, duck, and turkey. Then they stuff the chicken in the duck and the duck in the turkey.

Customer: Well, now I feel like an idiot. I thought they had created a duck/turkey/chicken hybrid. I was wondering how they got those animals to breed.

Me: No, it's just a stuffed meal.

Customer : That would be some real Dr. Moreau type shit.

Stake Out

 (The phone rings)

Me: Meat Department. How may I help you?

Customer: Hi. Did you serve an older man in his early 50s with salt and pepper hair? He would have been buying a couple of steaks?

Me: Um....I’m not sure. We’ve served a bunch of customers today.

Customer: I’m in there all the time with my husband. He’s real tall and good looking. I’ve got short brown hair. Did you serve him?

Me: I mean, it’s possible. Was there a problem with the steaks?

Customer: No. I’m out of town. I think my husband is cheating on me. That’s why I wanted to know how many steaks he bought. It’s just him this week, he shouldn’t be buying two. Can you guys check the transactions?

Me: That’s not really something we can do. I’m sorry.

Customer: Next time I come in, I’ll introduce myself so you can keep an eye out.

All Gown Up

CUSTOMER: (holding a package of ground veal) Is this pork?

ME: It's veal.

CUSTOMER: So.....lamb?

ME: Um...no. It's calf.

(Blank stare from the Customer)

ME: It's....ah....very young cow.

CUSTOMER: So like a baby.....cow?!

ME: Basically.

(She gives me a look of disgust and throws the veal down)

CUSTOMER: How can you be part of an industry that would do that to a baby?! I’ll just take ground beef.