I have become your client many years ago because your product was convenient: any untrained employee could slip a coffee pod into a slot. No need for exact dosage and brewing procedure
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I would love to hear your brother in law talking about them.
They'd make soup out of anything, and regulations are only for the small fry.
I'm not supposed to buy anymore from the local (and perfectly legit) butcher or fishmonger - for the restaurant, I should only buy from Metro or similar big entities, "because they have the european stamp of hygiene." Never mind their stuff is mostly frozen (or rather refrozen), under vacuum, or irradiated (that is never indicated, but when a salmon fillet has a sell-by window of ten days you bet it's not the natural stuff).
I hope that too and it may come to pass, because I hear more and more disgruntled people.
The proportion between the b****cks they spout and the stuff they actually provide has changed a lot since a decade ago, and definitely not in a good way.
Don't get me started on banks - mine calls twice a day in honeyed tones when they want to sell me some junk, but when I want to move the money to another bank it takes two months and they have the gall to ask for reasons.
Global Company has just given me the decisive nudge towards more local, handcrafted, self-produced - takes more time but so does squabbling with GC for inferior value. I'm going to buy lots more from the lovely coffee merchant round the corner and offer traditional French and alternatively Turkish coffee. The clients are going to wait a bit longer before sipping their coffee, but they're always welcome to a second helping of dessert.
It's a pleasure to sit in your restaurant, waiting for coffee made with good ingredients would add to the pleasure. I am surprised at how popular those coffe single things are, they are quite expensive. I grind beans and use a French press. Thumbs nose at GC.
Those pods are convenient for me when I have ten clients asking simultaneously for coffee/decaf, because it's quick and can be done by the waitress in the dining room. But if Global Company is giving me trouble, it's back to traditional and I'm also going to explain to my own customers why I'm doing that.
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Love the icon!
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I can punch them in the face for you, if you like. (Only virtually, sadly. But it's the thought that counts, right?)
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Here is the heap of tomatoes and rotten eggs, too. Virtual, of course.
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Hopefully, or they'd make soup and whatnot out of them.
You should hear my brother in law talk about them, and he's been working for them for over 30 years.
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They'd make soup out of anything, and regulations are only for the small fry.
I'm not supposed to buy anymore from the local (and perfectly legit) butcher or fishmonger - for the restaurant, I should only buy from Metro or similar big entities, "because they have the european stamp of hygiene." Never mind their stuff is mostly frozen (or rather refrozen), under vacuum, or irradiated (that is never indicated, but when a salmon fillet has a sell-by window of ten days you bet it's not the natural stuff).
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*hugs you*
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The proportion between the b****cks they spout and the stuff they actually provide has changed a lot since a decade ago, and definitely not in a good way.
Don't get me started on banks - mine calls twice a day in honeyed tones when they want to sell me some junk, but when I want to move the money to another bank it takes two months and they have the gall to ask for reasons.
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I think I'll set a fleet of pixies on them...
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Global Company has just given me the decisive nudge towards more local, handcrafted, self-produced - takes more time but so does squabbling with GC for inferior value. I'm going to buy lots more from the lovely coffee merchant round the corner and offer traditional French and alternatively Turkish coffee. The clients are going to wait a bit longer before sipping their coffee, but they're always welcome to a second helping of dessert.
*smooches you*
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Thumbs nose at GC.
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Brava! That's definitely better.
Those pods are convenient for me when I have ten clients asking simultaneously for coffee/decaf, because it's quick and can be done by the waitress in the dining room. But if Global Company is giving me trouble, it's back to traditional and I'm also going to explain to my own customers why I'm doing that.
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