Friday, March 4, 2011

Why is there always room for jello?

I went back to work at Walmart this past evening, after having about almost 3 months off from work. I was actually due to start back a while ago, but the person in human resources forgot to change my status from Inactive to Active, so that I could be placed on the schedule.

But all is well. Had a good time, working aisle 8 for most of the night. For those that don't know, aisle 8 is the general location for all baking ingredients, spices, marshmallows, Jello, etc.

During the course of the evening, I like to watch people as they shop and offer my help if needed. One of the best things to watch is the college students as they come into Walmart to purchase Alcohol. So then I spend time judging them for the types and amounts of alcohol they purchase in addition to any mixers they purchase. It is a fun game that I like to play while working.

The best part about working in aisle 8, includes the area including all the jello. There is always room for jello. We all should know this. But most of the people that purchase jello at 1am or 2am in the morning, are college students looking for ways to make jello shots. Such amateurs. My boss thinks it is fairly funny that I have spent time talking college students into the proper method for making jello shots, what flavors go well as jello shots, and what flavors do not go well as jello shots.

I don't just teach people about things like that, I also spent about 10 minutes teaching two really cute guys, I think they were brothers because they were arguing about how each remembers how their mom made biscuits and gravy. So I took the time to make sure they understood the different methods and ways of making gravy for biscuits. Now, I did not give them all my secrets, but I did give them some pointers on how to make sure it cooks properly.

I think it is one of my favorite parts about the job. In addition to putting stock away, I offer people advice on different products and answer questions they might have. I don't think anyone else in the group of people I work with know the differences between Extra Virgin Olive Oil, Virgin Olive Oil, and regular olive oil.

I am thinking about making a proposal to the general manager that employees should be trained and specialized in different areas of the grocery department, to help people make informed decisions. My recent title as Certified BBQ Judge, should allow me to discuss with customers the different types of BBQ and proper cooking techniques for an excellent BBQ experience.

Anyway, I hope everyone has a good day, I am about to head to bed, so I will chat with you all later in the day.



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