Last week was Schinkels’ Crazy Hamburger Promotion.
This week it’s Boneless, Skinless Chicken Breast,
Chicken Cordon Bleu, and Broccoli Cheddar Chicken.
I was once again blown away by the excitement and joy that a simple
Ground Beef Promotion can create.
People were very creative with what they often referred to as their “$30”.
Some took the opportunity and went straight for the steaks.
Others were more practical and simply incorporated the $20 bag of ground beef with their usual purchases.
And then some came in and spent time looking over everything we had to offer and then
very strategically worked out exactly what they needed to buy to get
1, 2 or even 3 bags of ground at the discounted price.
I personally wrapped more 1lb packages of ground beef this week alone
than I have in the 4 months I’ve worked up to this point.
Not an exaggeration.
Ready to Relax
So I was ready to kinda relax this week at work.
But what does Greg do?
He thinks it’s a great idea to put my department on sale this week.
Chicken breast, Chicken Cordon Bleu and Broccoli Cheddar Chickens.
All of them.
For a week.
Early bird makes the Cordon
So, early this morning, I showed up at work at 5:00 to get my counter ready.
Notice the possessive tone in that last sentence.
I have gone from a green newbie in September to this
crazy person who literally lies awake at 3:00 thinking about
the fact that in the aftermath of Ground Beef Chaos,
our counter is sitting empty of Cordon Bleu and Broccoli Cheddars.
I envision customers walking into the store and wanting 4 Cordon,
only to be told, that, sniff, I’m sorry,
but Andrea didn’t get enough made ahead,
and you will just have to wait while we frantically scramble about
getting those ready for you.
(Cause that’s generally what we do when the counter doesn’t have what you want.
We frantically scramble about, getting what you want as quickly as we can.)
Yes, I own that section. It’s mine.
Ok, ok, so Carol and Helen and Irene, and yes,
all the other front staff can all make perfect good Cordon’s and Broccoli’s
(that’s how we affectionately refer to those items, by the way).
And yes, they are the ones who taught me everything
I know about making perfectly good Cordon’s and Broccoli’s.
But somewhere between September and now,
I have made it my mission of every shift to make sure that the
fresh, ready-made section of the fresh meat counter is
full and prepared, and, well,
Trust me, it doesn’t always happen.
Sometimes customer demand spikes unexpectedly.
Sometimes Greg thinks it is a great idea to have a Chicken Sale follow a Ground Beef Promotion.
(What a nutcase!)
Sometimes we run out of Swiss Cheese.
Sometimes I’m not even working.
But, for the most part,
I am fully committed to doing everything in my power to
ensure that the Chicken Cordon’s are ready for you.
Even showing up at 5 am to get them ready.