#good customer

[cashiertimes]

Someone just bought 300 coats for needy families at my store. The news was here and everything.

[love-and-ejoy]

possibly the best customer i’ve had so far?

Today a very very nice customer came in to ask about a whole list of medications (well, maybe 5 or 6, but enough that it was hard to keep track of all of them at once). Not only was she very patient as I individually ran each script and let her know whatever would happen with them (which was a lovely mix of will fill, no refills, prior auth, and finding her a coupon card), she even had a written list of medications with 1 copy for her and 1 for me that listed the brand AND generic names of her meds as well as the dosages she was on. 

Now before I say anything else, no this is not me saying You Need To Do This or I Can’t Believe People Don’t Do This. This lady went above and beyond to manage her meds as well as keep us aware of what was current for her, and it’s far from the norm (shoutout to all the “it’s the small white tablet” people, we love you but all you take are small white pills).

However, if you have a lot of medications or just want to make a pharmacist’s/tech’s life easier and potentially get checked out quicker, this is a very helpful thing to give us! 

Let me point out some of the reasons why her list was so very helpful:

In our systems, your medications show up under generic name only, and to find the brand name, we have to open the script image, switch tabs under your prescription’s data entry, and find which brand name we ran it under. This is why when you ask “Is my Seroquel ready?”, for example, we pause. We’re opening your script, reading through the data input, and finding that it is your quetiapine not your sertraline (Zoloft) that is called Seroquel. Giving us a generic name (even if you absolutely butcher it!! Even we sometimes can’t pronounce the generic names easily!) or a written version of the generic name helps us find immediately what you’re looking for.

Seeing crossed out past dosages helps us find what’s current and what’s in the past. For example, if I see a script for Fluoxetine 10mg and one for 20mg but the 10mg is crossed out, I know which you want filled and can move the unneeded dosage to “hold” so it is no longer filled unless you request it. (This would only be done after verifying with you-- After all, if a 30mg pill doesn’t exist and your doctor wants you to receive 30mg, a prescription for 10mg and another for 20mg could be used. We’re well aware and we do not delete or even put scripts on hold without confirming with you or your doctor.)

She even noted for 1 medication that her prescriber would be different-- which was super helpful when we could have sent the prior auth to her normal prescriber, which could have delayed the process and kept her from getting the medication tonight, which she did thanks to a very responsive prescriber and a lack of miscommunication!

Having another copy for herself meant that when one of us realized we accidentally threw away her list in HIPAA trash (since we were done filling her meds), we didn’t absolutely have to empty the HIPAA trash on the floor and dig it out. Although, in this case, it was right on top so we pulled it out and included it with her prescriptions. Don’t worry! We will never dig something out of the regular trash and give it to you. HIPAA trash is only for documents and we have a separate one for bottles with patient information to protect your privacy, so everything was perfectly sanitary.

I hope y’all can see that I am 100% not saying anyone in pharmacy expects, demands, or even wishes that you had such a detailed list. However, have you the time, energy, and organization, it certainly does help. Even a basic list of your meds, if it is a large order, can help us help you :) And if you’re not sure of something or just aren’t able to create a list, that’s totally fine! We don’t mind and we’re happy to help.

[theotherendcomics]

That is clearly 3 piles of salt. This comic is so fake.

[sagenfrom7-11]

So I work at a pretty famous ice cream parlor on the east coast. Sometimes I look up the reviews just to see how things are.

This is the Duality Of Man.

Also people are fuckingg Dying ma'am.

Second off the 'chinese food boxes' were i initially used for oysters and ice cream so long ago that it was probably during your youth, clown.

[buzz-buzz-bitch-its-bee]

A lady came to my register today and said "hey can you scan this really quick before my wife sees she's coming this way but it's a surprise" and I felt so honored to help this lady hide a gift for her wife.

Thank you, lesbian in Target, for making my shitty day much better l.

[raineyes2electricboogaloo]

We have this person at work who orders DoorDash under the name of WendyTHEBADASS

They always ask for their sandwiches to be made with love

I long to be like this when I'm older

[blueyesblackminds]

How to be a Good Customer: Food Establishment

It's not unreasonable to expect a good service and a good product (especially if the food establishment prides itself on having them). But more often than not, there are customers who feel entitled to treating food workers like serfs, being rude and downright condescending towards them, leaving little to no tips in an establishment that requires them, or making ludicrous demands (like ordering a special product that isn't on the menu). Let me enlighten you on the consequences: The food workers will definitely remember your terrible attitude towards them; the lack of or meager tips you give for a good, if not great, service; and the demands you make that only serve to make their jobs more difficult. If you found a food establishment(s) that you like to frequent---or feel that you stumbled upon a possible gem---here are a few tips to establishing a good rapport with the food workers (from experience): 1. Be polite and courteous. I can't even begin to emphasize how crucial this is. There are many situations where you may feel like flying off the handle: Perhaps the food quality or service is shit compared to the advertisement, the food workers are slow to tend to your needs, you get the wrong product, you're just having a bad day, etc. It's not right if the food workers act unprofessional towards you, but it's just as wrong if you act with an entitled attitude towards them. 2. Show gratitude. Even if you feel that the service or product is shit, minding your P's and Q's will establish you as a good customer. You might not frequent a certain location(s) again, but at least you left a worthwhile impression on your part. 3. If the service and/or product is genuinely good, try to be generous when tipping in an establishment that requires them. More often than not, food workers are severely underpaid, and many of them survive on tips to get by. If there's a particular worker(s) who did their best to serve you, let them know that. Remember to leave a good tip. Better yet, bring it to their manager's attention on how much you appreciated the experience because of them. Even if you didn't like the service or the product, you don't have to be as altruistic, but don't be super stingy, either. 4. Study the menu before you order. Remember, you're not the only customer that needs to be served, so don't act like one. If you're indecisive when it's your turn, you're just wasting the food worker's time and money. They don't have all day to wait on you. 5. Behave yourself, especially in groups. Perhaps you're meeting up with a group of friends, family members, or co-workers. Maybe you're attending a special occasion or celebration. Regardless, conduct yourself in a mature manner. Don't disturb other patrons, don't leave a huge mess for the food workers to clean up, and don't dress like a complete slob. You're not at home, so don't treat the food establishment like it is. 6. Abide by the rules. Does the food establishment have a no smoking policy? No shoes, no service? Those rules are there for a reason, and they apply to everyone, including you. You want to disregard the rules? Don't expect to be welcomed or served. 7. If you make a reservation, be punctual. Notify the restaurant if you can't keep it. This is just common courtesy. Like any other appointment, showing up on time demonstrates your respect for their time. Failure to do so not only forces them to scramble to fill that gap, but possibly increase the likelihood that they will take their time to serve you on the next occasion. There are probably others that I haven't mentioned, but these are extremely important basics to not getting a bad rap in a food establishment. Remember the Golden Rule: Do unto others as you would have others do unto you.

[arrowdigitalmarketing]

Some customers cannot be pleased Excellent customer service requires two people working together to make one person happy. If one of those people is not playing their part, nobody ends up happy.