Chris S
Legendary Member
- Location
- Birmingham
I'd agree that female cashiers tend to be quicker then men. I used to think it was because women had longer fingers and could press the till keys faster but they're still quicker with barcodes.
Dead mice smell like boiled cabbage.Why does the stairwell in our apartment building smell of boiled cabbage?
I went for an interview to be an instruction manual writer with ICL - Britain's supposed answer to IBM (known internally, in passing, I was told, as 'It'll Come Later') - where among others we were introduced to graduates in the positions we would be in if successful. The guy I spoke to said he'd been working there for eight years, diligently churning out copy for projects which, one after another, were cancelled before ever coming to fruition. Not a word he had written in all that time had ever seen the light of day. They offered me the job. I declined.I once went for an interview for a job doing some software development for the Euro-fighter when I was about 22. I was middle-aged before it eventually went into service.
It's an original line for sure but maybe she fancies you.A shop assistant at a local supermarket commented when i bought a tin of shoe polish that in her three years of working there i was the only customer she'd served who'd bought a tin of the stuff. Not only once she added,but twice. I complimented her on her memory ability and went away thinking how sad it is that not many folk polish their shoes these days.
I've heard that the first thing a woman notices about a man is the state of his shoes. The smarter they are,the more attractive he is.It's an original line for sure but maybe she fancies you.
Let her stew awhile, then wander back in, linger by the shoe products, if she asks you if you're looking for a good dubbin, you're in there.I've heard that the first thing a woman notices about a man is the state of his shoes. The smarter they are,the more attractive he is.
Nothing to do with nutrition but all to do with appearance for the poncy customers.Why do celebrity chefs (and amateur wannabes) peel carrots, thus removing the most nutritious part, but leave the almost inedible green tops on?