By Maude Perkins
Aside from my aforementioned resistance to suggestively sell, I have compiled a short list of other reasons that the world’s finest coffee purveyors may not appreciate giving me a paycheck.
1. Whenever we are supposed to sample the latest featured pastry to the customers, I typically only end up sampling about half of what I cut up. The other half goes towards my personal product knowledge gain. I like to taste enough to be able to articulate effectively to the customers, of course. Aside from my genuine desire to be a knowledgeable employee, I am being realistic as well. You would not believe how many of our customers refuse free, bite-size samples because they are watching their weight. That, to me, is a sad existence. Especially since, as we all know, everything tastes better in sample size.
Posted on February 18, 2007