I won’t end up single-bagging a bunch of stuff that could be bagged together (e.g. if they scanned some window cleaner, they bag it separate, not knowing that some dishwasher detergent is coming that it could be packed with).

Not that it is foolproof but unloading your cart in an organized manner helps with that. Though maybe you’re talking about helpless baggers, I’ve seen plenty of both clueless baggers and customers who toss things onto the belt willy-nilly.

Are cashiers in the United States of America really required to initiate meaningless conversations? I’ve also heard of the occupation of a door greater, which sounds even crazier.

The corporate ideal has their weird idea that everyone desperately wants to have conversations with employees. I think it comes from positive feedback often taking the form of, “Your employee was so warm and helpful and we had a delightful chat about X.” and never, “Your employee was polite and didn’t bother me with needless conversation.” One of the trainings my employer has even includes a scenario, which is presented as ideal service, where the employee ends up chatting with a complete stranger about his dead wife including sharing pictures from his wallet.

That said, while I’m sure corporate cares none of my in store managers cared when I was a cashier. Indeed, I had regulars who would seek me out because I specifically didn’t attempt to inject small talk into the interaction. I’d still get pulled into it by customers who initiated such but otherwise it was mostly, “Morning. Coupons? That’ll be $X.XX. Have a good one.”

3 inches is ~7.6 cm and a foot is ~30 cm.

It is a common phenomenon that many things apparently inhibit pathogens in culture but are ineffective or harmful in an intact organism.

It brings to mind this XKCD.

Pecan pie. Easily my favorite American dessert.

I love a well done pecan pie but I find myself avoiding it because you never know when some Karo jelly with a few pecans thrown on top horror is going to be what is served you.

I found Malort to be not all that bad. Not something I’d choose as my liquor of choice but not the concentrated hell I expected from descriptions and reactions.

I bought a small (20 g) jar at an international store on a whim. I followed the advice I’d seen of lots of butter and just a tiny bit of Vegemite and I have to say it was pretty tasty. I then had the intrusive thought to really slather it on and… yeah, if that had been my first experience I’d be convinced it was the most vile substance known to man.

My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.

Interesting. I’ve had fårikål but that sounds more interesting to me. Probably on account of the use of cured meat, particularly smoked, likely giving a more complex flavor to the lamb.

We always camped on some mostly permafrost supported island in the middle of a wetland when we hunted so we avoided open fires. I’ve got lots of memories of that place. Spiders pelting me as they were knocked off the tall grass by our airboats we rode in, the one black bear my father shot that had been eating so many blueberries that the smell hit you in the face when we cleaned it, or my cousin and I being chewed out for sinking part of ‘our’ island when we attempted to build a log cabin. That’s why I think nostalgia is playing a big part in why I miss the dishes so much.

I grew up in interior Alaska. The hometown food I miss the most is saltine crusted Northern Pike. Very bony but so tasty. Though to be honest a lot of that may be nostalgia as it was something we’d eat camping as an extended family when the fishers in the group had a good haul. Pan fried moose heart and tongue is a simular situation.

If we do the United States instead of my home state I’d say key lime pie for sweet and shrimp and grits for savory.

His standard for being labeled a Nazi is one Hitler fails prior to 1939. They might as well have a sign with bold print proclaiming, “I’m not to be taken seriously.”

Just seeing that made the theme song pop into me head full force. Crazy how things can stick with you.

What is funny is Americans are doing the same thing to measure their butter, cutting off chunks according to a ruler on the package, it is just marked in volume on the side of the package instead of weight:

There is a best practice of spooning flour into the measuring cup to avoid dense packing but in my experience most people just scoop and go even though it introduces variability. Usually it won’t matter too much or you’ll see things like, “If the dough seems dry add more water a tablespoon at a time.” included in the recipe. Of course even with weight you sometimes see that sort of instruction because the moisture content of flour varies.

I get why that’d be a bit annoying particularly if you aren’t experienced with the type of dish.

This brings back memories of my sedimentology field trip when I was at IUPUI.

You thought correctly. The locality is named after oolotic limestone not vice versa.

If I stumbled upon mastic flavored lokum I’d have to give it a try.

One of my personal favorites is seeing salt advertised as being non-GMO.

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