When did customer service disappear? When did the smile and wait on the customer with a positive attitude way of retail vanish? When did my dollar become so unimportant to a store that I am forced to wait impatiently for a computer to ring me up – incorrectly – and then have me wait for the one person manning the entire automated area to override the non-existent error on my screen while never saying a word to me. When did honoring the advertised price start coming with 99 stipulations or lack of rain check and a person who can competently compensate you for the not-stocked items? Why can you not ever actually speak to a person when you pick up a phone to call? I know people work with phones – they constantly try to sell my business things via the phone. Where do they go when I call them?
As you can tell, I’m a little done with people at the moment. I have had numerous examples of horrible customer service in the past two weeks. I have worked retail in some fashion since I was 16. Sure, I have days when I’m cranky, hate my hair, fought with my boyfriend and stepped in a giant puddle when I got out of my car- but it’s my job to stand there with my squishy gross wet socks for the duration of my shift and make you feel welcome and appreciated for coming into my store. To help you find that item your looking for and make you enjoy your experience so much you want to come back. Why can’t anyone return the favor?
I was inspired the other day for pasta sauces. My BF and I ended up at an Olive Garden for a late night supper. I don’t think Olive Garden is good old fashioned Italian – but, damn, its good. Its pasta though. We can all make pasta at home. So I did. My idea was loosely based on the dinner I had had at Olive Garden.
Fontina Cheese Sauce – made by Me.
- 6 tbs butter
- 6 tbs flour
- 3 cups milk
- 1 teas Cajun seasoning
- 1/2 teas Cayenne pepper
- 1/2 teas black pepper
- 1/2 teas garlic salt
- 6 oz fresh grated Fontina cheese
In a saute pot whisk flour into melted butter. Pour milk continuously stirring. Ad Cajun seasoning through garlic salt and melt in the cheese. Keep stirring! This sauce thickens up quick so feel free to add a bit more milk to thin it out a little – I will the next time I make it.
I served this over a penne with peas and topped with blackened chicken. Enjoy!
Sorry for the not so fun post. I promise I’ll return to my perkiness soon. I have another great project in the works (to add to the pile) that I’m really looking forward to and can’t wait to share with you guys! In the mean time – Stella has lost her grove.