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  • How To Get A Rich Girlfriend – Powerful Trick To Find Wealthy Women Looking For Men Where You Live!

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    Life used to be much different for me. And then one night I figured out how to get a rich girlfriend.

    I hate to sound clichéd – but the trick is so simple and yet so effective.

    Before figuring this out, I spent a lot of my time wondering how to find wealthy women who would date me. I used to look at guys walking hand-in-hand with rich ladies and think: “That should be me!”

    But two things used to stop me looking for a rich woman!

    1. I’m over weight – and can’t seem to shift it now I’m in my thirties.

    2. I was always broke.

    These days I know how to get a rich girlfriend. And I’m neither broke nor fat (my girlfriend pays for a private fitness coach)!

    Maybe you and I used to be pretty similar, right? That’s the reason I want to help you. I know how it feels!

    The intention of this article is to show you how to find HUGE lists of rich ladies looking for men.

    So here is the easy way to find wealthy women – and I haven’t seen this anywhere else, so I’m guessing guys in the know are keeping it quiet for themselves…

    Get yourself a membership to a popular dating community. Social networks won’t work. It needs to be dating because you want to find rich girls seeking dates.

    Make your profile look pretty and then visit their people-search section. You’ve seen this sort of page a million times. Now you won’t meet rich girls by just searching for local women.

    To find wealthy women you need to filter your search… And here is the trick.

    The best dating sites let you filter searches for LOCATION. So what you do is put in a search for women seeking men but refine that search for ONLY women who live in a rich neighborhood.

    This is POWERFUL. You have before you a list of potentially very wealthy women looking for men.

    Just consider this – how many rich ladies can you find using this simple little trick? Hundreds? Thousands?

    And – best of all – they all want a man!

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    Source by Jack Brock

    Views: 0

  • I’m Afraid My Husband Has Moved On And That It’s Too Late To Get Him Back: Insights That Might Help

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    I often hear from wives who want to know when it’s too late to get their husband back. Some tell me that, in their minds, it is too late because their husband has seemed to “move on.” I often hear comments like “We’ve been separated for six months. I think my husband has started seeing someone else. I’m starting to think that this is the end and that it’s too late for us. If someone has moved on, does that mean the end of the marriage?”

    Another example is something like: “My husband keeps telling me that we’re over and that it’s too late to do anything to save this marriage. Yesterday, he told me that he was moving on and that I should do the same thing. But I’m not sure how I can do this when it’s never going to be over for me. What can I do?”

    The common denominator in all of these questions and comments is that what the person asking really wants to know is when is it too late to save your marriage. Do you reach that “too late” point when your spouse tells you they have moved on? Do you have to take their word for it?

    Of course, I can’t definitively answer these questions for anyone because the answer depends on the specific people involved and the situation that they are in. But, I can offer you a perspective from my experiences and observations, which I’ll do in the following article.

    Sometimes, Couples Do Reconcile After One Of Them Has “Moved On”: If there’s anything that I know for sure in this situation, it’s that it is possible for things to change. Feelings change. Perceptions change. Situations change also. Just because someone is proclaiming or insisting something today, this doesn’t mean that they can’t do a complete about face tomorrow.

    I have seen divorced couples reconcile. I’ve seen couples who have been remarried to other people (sometimes for decent periods of time) decide to get back together. This doesn’t happen in every case, of course. But it most certainly can happen. Sometimes, there’s a change in circumstances which bring about a change of feelings. Other times, it happens spontaneously. But, much of the time, it’s part of a master plan meant to bring about small, gradual, and yet dramatic changes.

    Why Hanging On Too Tightly Can Sometimes Backfire: Wives in this situation often tell me that they just can not accept that it’s over or that he has moved on. I do understand this as I was in these shoes and I know how frustrating and painful this whole process can be. However, I can also tell you that I hear from husbands in this situation too and it’s my experience and opinion that clinging too tightly or “refusing” to accept what he’s telling you will often make him feel less loving or receptive toward you rather than more so.

    I know that it can be difficult to take step back or to pause when you’re so afraid that the second you do, he really will be gone. But sometimes, you just have to ask yourself if clinging so tightly has been working for you. Take a long look to see if your previous methods have really gained you anything.

    Sometimes, if you are honest and can maintain a little distance, you can see that actually, you’ve only been making things worse. It’s really important to ask yourself if the attempts you’ve been making have been bringing him closer to you or improving things or if they’ve been pushing him further away and deteriorating things. If this is the case, sometimes, you come to realize that trying something new isn’t as risky as it may have first appeared.

    Backing Off Or Taking Pause Is Not The Same As your Moving On: I sometimes have wives tell me things like: “maybe he’s moved on, but I will never be able to. I just can’t give up on our marriage or let go no matter what he says.” Another example is: “his moving on doesn’t mean that I have to.” All of these points are valid, but nothing says that you have to broadcast this to him. Because, when you’re asserting that you are absolutely not going to move on, then sometimes he will come to oppose you even more and think that he needs to ratchet up his efforts to change your mind. This of course, makes him move further away from you.

    So, there are times when you are better off just telling yourself that, although you know full well how you feel, you’re no longer going to keep repeating this to him when he already knows it anyway. There’s nothing wrong with appearing to back off when you know all along that your plan is to gain some ground. And, sometimes you need a pause to gain some perspective and calm.

    Taking time for yourself and taking a break from all of the drama can sometimes actually improve the situation. And sometimes, when you are suddenly silent or absent, your husband suddenly becomes interested again. This is what happened in my case, although it wasn’t by design.

    No matter which way you chose to go, it’s my experience that you are almost always better off if you are able to maintain your respect and dignity. You want to portray yourself in the strongest way possible and this often requires you to act “as if” when you just aren’t feeling it or aren’t all that confident. Sometimes, it helps to remember the person your husband loved once upon a time and to show him that person when the opportunity genuinely presents itself.

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    Source by Leslie Cane

    Views: 0

  • Stopping Employee Theft in Your Coffee Business

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    Regardless to how good of an employer you are, and even if you treat your employees well, understand that employee theft is a reality, and you need to control it. While it may only be a very small percentage of your staff that might steal from you, it can have a significant financial impact on your coffee business. If it goes unnoticed, employees will usually become even more brazen in their activities.

    When it comes to theft, your employees are likely to fall into one of the following four categories:

    Mr./Ms. honest – these are people who would never think of taking anything if it doesn’t belong to them. If they happen to go home with one of your ballpoint pens, they’ll bring it back the next day, and feel guilty that they took it home, even though it was unintentional.

    Incidental theft – these are people that will take home your pen by accident, and will keep it. And, they may scarf a piece of cheesecake occasionally when you aren’t looking, even though they know they shouldn’t. Because these items have minimal value, they have no great sense of guilt related to their activities.

    Theft because of need and opportunity – this is when you have an employee who is perhaps living on the edge financially, and because they have the need, and because your security may be lax, they’ll take advantage of an opportune situation to take something.

    Compulsive theft – this is the person who is always looking for something to steal, and they have absolutely no conscience about it. They typically rationalize the theft in their own mind. They consider you to be the rich, fat cat, and feel that they are over worked and under paid, so stealing from you is justified.

    Employee theft probably exists to some extent within your operation, whether you are aware of it or not. You can most likely live with incidental theft, provided it doesn’t get out of control. Theft related to need and opportunity is, in reality, your fault. These people would probably not steal from you normally, but a lack of security procedures has created the temptation and means for them to do so. Compulsive theft must be discovered, stopped, and you must eliminate the person(s) responsible.

    Losing product due to theft:

    Your employees may have no desire or need for a sleeve of 12oz. paper cups, Java Jackets, or a roll of toilet paper… but they might like a frozen cake, gallon of chocolate sauce, 6-pack of beer, or a bottle of wine.

    There are some simple things you can do to greatly reduce the chance of being ripped-off. First, don’t allow your employees to store their jackets, backpacks, and purses near where you store products. This makes it incredibly simple for someone to slide something into their bag or jacket pocket when no one is watching. I always had my employees store their personal belongings in the cabinet under the cash register (where someone would always be watching), or in my office, under lock & and key.

    Second, keep the back door of your store locked with a key at all times (you or your supervisor being the only ones having a key). If customers regularly enter through your back door, this may not be an option. If your back door is an emergency fire exit (and it probably is), you’ll need to install an alarmed breaker-bar. The whole point is that you don’t want your employees to be able to flow in and out of the back door without you knowing about it. Carrying product out the back door to their car, a hiding place for later pick-up, or an awaiting friend, is one of the most common ways products will exit your store.

    Once you have made it more difficult to stash things in their personal belongings, or carry them out the back door, employees may resort to hiding items in the trashcan. Of course you will unlock the back door to let them take out the trash. If they have hidden something in the trashcan, a dumpster-diving expedition will certainly be planned for after-hours to recover their treasure.

    Periodic trashcan checks should eliminate this problem, or make it a far less appealing option to anyone considering this method to smuggle things out of your store. Buy a long handle 3-prong garden rake. When employees ask to take out the trash, accompany them, and have them hold the can up on the edge of the dumpster while you rake out the trashcan contents. What you are looking for are things that might have been hidden in the trash, but you can tell your employees that you are merely making sure that small wares aren’t being accidentally thrown away. During the 15-years I owned and managed restaurants, I discovered everything from six-packs of beer, bottles of wine, and packages of steaks hidden in the trash!

    Another situation that will create an ideal opportunity for employees to steal from you is having only one person working in your store. If your baker comes in each morning a hour before you or the next employee, or if one person is left to clean and lock-up the place at the end of the day, opportunities for theft abound. As the old saying goes: when the cat’s away…

    Always try to have at least two people in your store at all times. If there is not justification for having a second employee on the clock, then you will need to be that second person. If this requires you going from a 60-hour workweek to 80-hours, then this may not be a tolerable option. If this is the case, then at least invest a couple of hours more each day for a week or two to do some detective work.

    During those times of day when only one employee is working, park at the far end of the parking lot, or across the street, so that you will reduce the chance of being noticed by your employee. If they are familiar with your vehicle, use your spouse’s or friend’s vehicle for a few days. Watch carefully (with binoculars if necessary). I know this all sounds a little CSI – like, but better to rest-easy, feeling fairly assured that your employee isn’t carrying away your store when you’re not watching. If I had the time, I could tell you countless stories of my experiences in catching employees red handed, loading the trunks of their cars.

    If you suspect that theft of product might be occurring, but you’ve seen no direct evidence of it, then conducting a daily key item inventory may shed some light on the situation. Write down a list of 15 to 20 products that you think would be most appealing for someone to steal. In your coffee business, this might include items such as coffee, syrups and sauces, smoothie puree, biscotti, cookies, and desserts, sandwich meats & cheeses, and of course beer & wine (if you serve those from your operation). Then take an inventory of these items every day. Your employees don’t need to know what you are doing, and if they ask, simply tell them you are taking an inventory for ordering purposes.

    What you are looking for are anomalies in usage. For example, let’s say that from your daily inventories you assess that you use about half a gallon of chocolate sauce per day. Then, one day you notice you used 1 1/2 gallons of chocolate the previous day. This should send up a red flag! Why did you go through an extra gallon of chocolate? Were you significantly busier yesterday, or did you featuring several drink specials which contained chocolate sauce? A quick review of individual item sales from yesterday’s cash register report should provide you with the answer. If you average one ounce of chocolate per beverage, then using 1 1/2 gallons means you should have sold approximately 192 beverages containing chocolate (128 oz. per gal. x 1.5 = 192). If this was the case, no problem. But, if you discover that you only sold 64 beverages containing chocolate, then 128 oz. (or 1 gallon) is unaccounted for and missing! A good indication that it probably walked out the door. If this happens, keep track of who was working on the day of the shortage. If this happens continually, eventually you will discover that the same person or persons were working every time.

    Theft of money by employees:

    Hopefully, none of your employees will have the desire to steal products from you, but some will be tempted by the lure of cold, hard, cash. Everyone could use an extra $20 a day. Employees who steal money from you will definitely hurt your bottom line, and must be eliminated.

    The first way to reduce cash theft is to have a cash handling policy in place that will discourage theft. If multiple employees are using the cash register, and no one person is responsible, then I can almost guarantee that your cash drawer will keep coming up short on a regular basis. The fact that no one person can be held responsible for the shortages, will make grabbing a bill or two easy and appealing.

    Implement a policy that one, and only one person is responsible for the cash register for the entire shift. They should count the drawer at the beginning of their shift to verify that they are starting with the designated change bank. Then, they should be the only person to ring up sales and make change. Even you, the owner/manger, should keep your hands out of their cash drawer. Finally, at the end of their shift, they should set aside the amount they started with in the change drawer, and total all the remaining cash, checks, and charges, and balance against what was rung up on the register. If they started with the right amount of money in the cash drawer, rang everything up, took all the money, counted back all the change, and they end up short… who’s fault is it? It can only be theirs. By implementing this simple policy, I once took an operation that was coming up $100 a day ($3,000 a month) cash short, and reduced it to $3 a day, in just 30 days! That’s over a $2,900 bottom line improvement, (in case you didn’t do the math)!

    The other common method that a cashier might use to steal money from you is by using a method called, building a bank. This is the process of not ringing up items on the cash register, while still taking money from the customers, and then pocketing that money. Typically, they will obscure the view of the cash register display on the customer’s side with something like a flower, retail merchandise, or by turning the display so that it cannot be easily seen. Then, they will pretend to ring up an item, but will hit the no sale key instead, popping the drawer open so they can take the cash and make change, but in reality, they haven’t rung up anything. The other thing they might do when it is busy is to just not shut the drawer between transactions. They simply convey verbally the cost of items ordered by customers and take the cash, but once again, nothing has been rung up.

    A cash register that prints out the order on a remote receipt printer to the person who will be preparing the item, can eliminate this problem. Quite simply, if the item isn’t rung-up, it won’t print out. If your barista or cook won’t prepare anything without a receipt (and they shouldn’t!), it will force your cashier to ring everything up.

    If you observe that the cash register’s display has been blocked from the customer’s view, or there are an excessive number of no sale indications on your cash register’s detail tape, or notice that your cashier is not shutting the drawer between transactions, beware! While these may not be indisputable proof that your cashier is stealing from you, they should certainly heighten your vigilance to find out if something is going on.

    If your coffee business only warrants having one employee working at a time, perhaps because you own a cart, kiosk, or low volume drive-through operation, then how do you go about keeping your employee from building a bank and stealing from you? The best solution I’ve seen is to turn your customers in to watchdogs. Affix a sign to the front of your cash register, in plain sight of the customer, that reads: If you don’t receive a receipt with your order, it’s FREE! This will force your cashier to hand each customer a receipt for their purchase. If they are building a bank, this means they will have to hand the customer a receipt that says – NO SALE; something they probably won’t fell comfortable doing!

    The financial impact of theft of money can be extremely damaging, for example: Let’s say you have a cashier who is skimming off $20 a day by not ringing things up, and then pocketing the money. Not only did you loose the stolen $20, but the $7 of ingredients that were probably used to produce the ordered products; ($20 x 35% ingredient cost = $7.00). So in reality, you lost $27, and it will take an additional $41.54 in sales, to recover this loss; ($41.54 x 65% gross profit = $27). $27 a day lost to theft, X 21 days worked by the employee = $567 lost cash & product per month; $872 extra sales required to offset this loss. (Annual loss, $6,804; $10,468 in additional income required to offset loss.) You must stop theft of money!

    Theft of money management:

    If you have a manger running your operation for you, this can really create an opportunity for cash theft. Just about anyone who has ever run a food service operation (self included), probably felt that they were over-worked and under-paid. Some are tempted to grant themselves an unapproved raise. Your manger has the control key to the cash register, which means they have the ability to back off items that were sold. You would be wise to check your cash register detail tapes on a regular basis. If you see multiple items backed off in groups, or more worrisome yet, all backed off at the very end of the shift, beware!

    A good way to keep this from happening is to establish a policy that no over-rings are to be backed off of sales on the cash register with the management control key. Instead, when the cashier makes an over-ring, they should take the receipt, write over-ring on it, sign it, and put it in the cash drawer. At the end of the shift, the total of all over-rings should be manually backed off of the sales total indicated on the cash register report.

    Many years ago I had a manager that was stealing money from me in another creative way. This manager, who opened the store each day, would reset the cash register by Z-ing it out after the first half hour of business. He would then pocket the proceeds earned during that first half hour. Because additional sales were generated during the second half hour, the cash register hourly sales report would always show sales for the first hour of operation, thus eliminating any suspicion that something might be going on.

    It wasn’t until I was doing a routine audit of cash register Z tapes that I noticed something wasn’t right. When you run a Z report, which resets the cash register at the end of each day, a multi-digit number will usually be printed somewhere on that tape. The next time you Z the register, that number will advance by one digit. I noticed that even though the tapes were sequential in date, every other number was missing. This tipped me off that the register was being Z-ed twice a day! When I confronted my manager with the tapes, his look of panic spoke volumes.

    If you are doubting the honesty of any of your employees or managers, one way you can verify or eliminate your suspicion is by baiting the cash drawer. Slip an extra $20 bill in the drawer sometime during the day when they aren’t watching. If they don’t end up reporting at the end of their shift that they were $20 cash-over, I’ll do it a second time (just to make sure). If they don’t report it a second time, you should have no doubts that they are indeed, dishonest.

    NEVER accuse an employee or manger of stealing unless you catch them red-handed (actually stuffing money into their pockets). Even though the circumstantial evidence may be overwhelming, unless you actually catch them in the act, they are likely to deny your accusations, and will probably file a complaint against you with the department of labor! The brief moment of satisfaction you will gain from letting them know you are aware of what they’ve been doing, will be quickly overwhelmed by the legal predicament you will find yourself in. You will be far better off to not make accusations. Simply terminate their employment. In many states, you do not need to provide a reason as to why you are letting them go. When they ask for an explanation as to why you are firing them, simply say: I don’t need to give you a reason, I’m just letting you go, goodbye!

    Finally, don’t over look technology to help you with security. Surveillance cameras linked to a DVR (digital video recorder) can provide you with peace of mind, or evidence of theft. These systems have become very affordable, and many are easy to install. The value of these cameras go beyond having a video record of operations. The mere fact that employees understand that their activities are being video recorded, will usually discourage them from doing things that they might not think twice about, if no one was watching.

    I think it’s important to not be paranoid about employee theft. Certainly, you don’t want to be constantly obsessed with the suspicion that everyone is stealing from you. In reality, the majority of your employees are probably honest people. But, you would be wise to establish some simple safeguards, and maintain a watchful eye.

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    Source by Ed Arvidson

    Views: 0

  • How Do I Get My Wife to Come Back Home – Tips to Help Rebuild Your Marriage

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    How do I get my wife to come back home? Any man asking that is staring face first into a divorce. If your wife has moved out that means the state of your marriage is delicate at best. Maybe you told her to go or perhaps you begged her to stay. Regardless, now you’re faced with a future without the woman you really love. You obviously want her back so you two can start the process of rebuilding your broken marriage. It can happen but you have to be determined to put in the effort and understanding that it takes.

    Understanding how to get your wife to want to reconcile has a lot to do with recognizing and respecting her feelings at the moment. If things got to the point where it felt necessary for her to leave the family home, that speaks volumes about where you two were at. Obviously you weren’t getting along at all. Perhaps your days and evenings were filled with arguments and conflict. Maybe it reached a point where you two just stopped talking altogether. Before you can expect to move forward with repairing the relationship you have to acknowledge that she needs to not be with you. Her decision to leave has to be respected.

    Initiating contact again is something that should be done in a very specific way. You must start with an apology. Regardless of what you did wrong or what you two argued about the most, it’s important for you to acknowledge your part in that. Obviously, the apology that you’ll present will be different if she left because you cheated but essentially at its foundation it’s all about beginning the process of forgiveness and healing. Let her know that you regret your actions and you’ve learned from them. It’s important that she understands that you’re working hard to become a better person.

    Dating your wife again may seem like a foreign concept given the fact that you’ve been married for some time, but it has a lot of merit when it comes to getting close to her again. She needs to feel that you value her not only as a wife and mother but as a woman as well. If you show her that spending time alone with her is your priority, she’ll open back up. Make an effort to plan dates with her and be a gentlemen. If she sees hints of that man that she first fell in love with she’ll be more inclined to let her guard down and she’ll consider the idea of giving your marriage another try.

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    Source by Gillian Reynolds

    Views: 0

  • The Cash Register and Their Uses

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    We have all at least seen a cash register if not used one.  Cash registers are an integral part of retail businesses and most cannot operate without one.  Invented by James Ritty after the Civil War out of necessity for the running of his saloon.  His main goal was to stop employees from skimming money and he got the idea after seeing a tool that counted the revolutions of propellers for steamships.  Patented in 1883, the cash register soon took on a life of its own and after being sold a few times, finally settled into what it is today.

    Today the cash register does not require you to break a nail while pushing down huge buttons that were known for sticking down and causing all sorts of problems.  There are no longer number tabs that pop up to show you the amount being rung up, but rather most registers are computerized.  Computer cash registers are available in many forms today and may consist of just a simple program that you run on your desktop computer that uses an interface just like a regular cash register to entire pos systems that come complete with bar code scanners, a till drawer and receipt printer.  Pos cash registers are what most of us are familiar with today as all the large retailers use them.

    Computer cash registers or pos cash registers are highly advanced and will do everything from ringing up the customer’s purchases to doing your taxes.  Many of the systems will come with a program that keeps track of your inventory which will save you time and money by streamlining the process and not having to do physical inventory.  Don’t forget the options like bar code scanners and laser receipt printers that will help keep your business running smoothly.

    Touch screen cash registers are the first choice among restaurants and grocery stores.  These registers will display menu choices and options that will make ordering quicker by just pressing the screen.  Restaurant cash registers are designed so that the kitchen will receive the order when the wait staff enters it into the computer so they can begin preparing immediately.  This makes for a much more efficient restaurant.  Many of these pos systems also come with age verification software which is handy for those in the bar business.  These registers also allow for unique user id’s that keep track of each person who uses the register, their orders and their sales.  Most are able to download your business for that day or week into tax programs such as Quick-books.

    The importance of cash register tape might seem little, but this is an important addition to any system and should be allowed some consideration before purchase.  Today, most register systems and credit card machines use thermal paper for receipts.  This paper requires special thermal printers that burn the image into the paper.  Laser printers are also used and they have their own special type of receipt paper as well.  These types of printers do not require ink, which is one less expense because in the long run ink will cost you a fortune, but they are much pricier up front than your regular paper receipt printers.

    Below is a list of registers and prices that you can expect to pay:

    • 8 Department Standard Electronic Cash Register (recommended for small businesses) starting at around $100 – These registers are very basic, but for the small retailer they are perfect – They use standard paper for their receipt printing
    • 40 to 99 Department Standard Electronic Cash Register (recommended for small to midsized businesses) from $200-$350 – Same considerations as register above
    • Touch Screen Cash Register (varies depending on size and bundles/options, recommended for restaurants and bars) $500-$2500 – These registers will almost always be used with thermal or laser receipt printers
    • POS Systems (varies depending on size and options) $1500-$3200 – Used almost always with laser or thermal printers.

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    Source by Gerald Hill

    Views: 0

  • Customer Service Tips – How to Handle Irate Customers

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    Are you ready to learn how to keep every guest happy? It starts with making sure that your managers are thoroughly trained in every position within your restaurant. They need to know all the jobs, so they can step in if someone calls off sick, or if sales are higher than expected.

    The manager needs to be highly trained in excellent customer service. This type of service is called “wow” service because your customers will say “Wow!” about their experience at your restaurant.

    One way to easily accomplish that “wow” experience is simply by telling your managers that every time they are in direct contact with any guest, that they are smiling, being friendly and attentive to the guests. If a famous person was coming to your restaurant, how would you treat that person? Every guest should be receive that same VIP treatment.

    In case of a dissatisfied, angry, or irate customers, we recommend applying the GLAD technique. This will dramatically decrease customer related matters, and lead to customer recovery.

    What is the GLAD Technique?

    1. Go to the guest
    2. Listen carefully to the guest
    3. Apologize to the guest
    4. Do what it takes to solve the problem

    When approaching the upset customer, always shows genuine concern. It is important to listen to the guest without cutting them off. Make sure that you take the time to fully understand their concerns. Remain calm. Responding to anger in a calm manner may help reduce the person’s anxiety. Don’t be fake, be real.

    Always apologize to the guest, even if the customer is wrong. Even when you are certain the person is wrong, go with the mindset that the person is right. Never offer excuses as to why the problem occurred, but offer solutions instead.

    Solutions will vary depending on the complaint and the circumstances. Offer a solution and ask if this will meet the customer’s needs. Go above and beyond. Remember, one angry customer leads to other lost customers. Keep in mind that for each customer you lose, you will lose 11 customers within the next few weeks. That number will compound because those 11 people will also repeat what they heard from the first customer. Ultimately you could be losing hundreds of customers because of one dissatisfied customer. If the matter is serious, you could even lose your restaurant’s reputation, and the restaurant could end up being shut down.

    Every customer that leaves your restaurant tells family, friends and co-workers about the experience at your restaurant. If the experience was mediocre they won’t say anything, but if it was very good experience at your restaurant they will tell others. If it was a negative experience and they walked out dissatisfied, then the reputation of your restaurant will be impacted. Negative feedback from your customers could mean the end of your business. Don’t underestimate the power of the word-of-mouth effect. Word-of-mouth will work with you or against you depending on the guest’s experience.

    Do you really want to lose business because of customer complaints? Teaching effective customer service techniques to your managers and staff should be at the top of your to-do list.

    Teach your managers to be proactive in preventing customer related matters. Manager presence in the dining room is a wonderful path to reduce customer complaints. The manager should spend at least 80% of his/her time in the dining room, and only 10% in the manager’s office.

    The manager also needs to physically approach each customer’s table to ensure that WOW guest service is in effect. The manager also needs to learn how to detect negative body language and how to express positive body language.

    How do customers show their dissatisfaction with their body language?

    • When you are in direct eye-to-eye contact, you can witness the anger in the customer’s eyes.

    • Seeing untouched food, especially when everybody at the table ate their food, except the one customer who barely touched his or her food.

    • The manager asks the customer, “So how was your meal and service tonight?” The customer replies, “It’s okay”. If the customer was fully satisfied with both the service and the meal they may say it was “terrific” or “great,” not just “okay.”

    • When you look at a guest and you get an uncomfortable “gut” feeling, act on that feeling.

    • You see a customer looking around as though they want someone to help them. You may even see them glaring at a server speaking with other customers.

    What is your body language saying?

    • Always use direct eye contact when talking to your guests. Never look away while you are talking to your guest. Looking away gives the impression that you are not interested in what the other person has to say.

    • Never cross your arms when talking to guests, this could be interpreted as shutting them out or anger.

    • Never roll your eyes, as this is very disrespectful and it appears that you are belittling their concerns.

    • Constantly listen to the guest even if they are angry. It may help to allow the person to vent their anger. Always acknowledge their feelings.

    • Ask the customer what would improve the visit to your restaurant.

    What do you do with Moody Customers?

    This is your opportunity to turn around the customer’s mood from a bad to good. Make certain that you are on top of things and pay attention to details. If you have any concerns about their experience, you may even offer the table a free appetizer or dessert. It may seem like you are losing money by “giving away” food or “discounting” their meals; however, you will lose more money from each lost customer than you will for that one food item or meal. If you successfully turn things around, then you may create repeat business. Kindness and consideration of their needs will often overcome their anger.

    A wise person said, “How you handle positive feedback is important, but it is more important to know how to handle negative feedback.” Make sure you tell the customers that you appreciate the fact that they took the time to tell you about their experience. Don’t make excuses, instead find solutions. Don’t disagree with the customer, even if you know the guest is wrong.

    If you don’t learn from your mistakes, you are doomed to repeat them again and again.

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    Source by Donna Schim

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  • Rare American Coins and Gobrecht Designed Silver Dollars

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    Congress suspended the production of silver dollars in 1804 and finally lifted it in 1831. No silver dollars were struck between 1804 and 1834, except when they were used as diplomatic presentation sets.

    In 1835 interest was growing to reinstate silver dollars as regular issue coins. Christian Gobrecht was invited to present designs of the new coinage. Many short lived varieties of Gobrecht’s design were created, because of changing sentiment for the silver dollar in the mid 1830’s, both by the public and Congress.

    Gobrecht patterned his new silver dollar based on designs from artists of the day. The obverse of Liberty Seated came from Thomas Sully and the reverse from Titian Peale’s eagle in flight.

    By the mid 1830’s when these coins were being designed, there were 26 states. Gobrecht original design called for 13 large stars and 13 small stars. That resulted in public criticism, because the 13 original states weren’t more important than the new entries.

    The early examples had Christian Gobrecht’s name displayed on the obverse in tiny letters above the date. This was the only time in US mint history when the full name of the designer was placed on a coin, although initials are commonly displayed somewhere.

    The dispute over the full name on the dollar coin delayed production until December 1836. Public objections were strong enough to bring about its omission in the 1838 issues.

    Basically, the 1836 & 1837 Gobrecht dollars had a plain edge with his name above the date in the rock base, with large and small stars on the reverse. The coins struck in 1839 had a reeded edge, no name in the rock base and no stars on the reverse.

    All Gobrecht dollars were struck in the Philadelphia Mint, and all the regular circulation coins of 1836 and 1837 have a proof finish, so the public could see the high quality of the new coins. This is unique in U.S. coinage, where coins intended for circulation were struck as proofs.

    The Gobrecht silver dollars minted in their various forms between 1836 and 1839 came in both pattern and regular issue coins. A total of 1900 coins were produced between 1836 and 1839 with 1600 dollars dated 1836, even though they were actually struck in 1836 and 1837. The other 300 were delivered in 1839.

    Only 1,000 of the 1600 examples were struck before the end of the year 1836. Authority for new Seated Liberty silver dollars was given by congress in 1834 with the Old Draped Bust, 416 grain weight standard of 1792, rather than the new standard of 412.5 grains of 1837.

    600 more 1836 silver dollars were minted in March of 1837 for public distribution at the new 412.5 grain weight. These coins are very close in weight, but can be differentiated from the first 1836 issue, because they had the obverse and reverse aligned in “medal” fashion, rather than the prior “coin” fashion.

    The 1838 silver dollar is a pattern coin only, with no regular issue struck. These coins are extremely rare, with fewer than 10 pieces in existence.

    In December 1839, 300 more silver dollars were produced and were the last dollars with the flying eagle reverse. The minting of Gobrecht’s Seated Liberty design silver dollars continued in 1840 with a Heraldic Eagle reverse from 1807, and stayed in use until 1873.

    There was little interest in numismatics prior to 1850, so very few of these coins were spared circulation. After 1850 however, numismatics started rising in popularity among Americans.

    The consumer demand was such that the US Mint started restriking earlier coins during the 1850s and 1860s. Mint director James Ross Snowden used Mint dies to create such numismatic anomalies as the Class II and Class III 1804 dollars, and Gobrecht dollar restrikes.

    The number of Gobrecht dollar restrikes is believed to exceed the original mintage figures. All original dollars dated 1836 will show the eagle flying “onward and upward,” while the restrikes made in the 1850’s and 60’s will have the eagle flying horizontally.

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    Source by Paul St. Julien

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  • How to Lose 50 Pounds in 11 Weeks – 5 Things You Must Do

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    Trying to lose 50 pounds in 11 weeks can seem like a formidable task, but I assure you it can be done.

    I’m assuming you’re not interested in using weight loss pills, appetite suppressants, surgery or any of that other junk to lose 50 pounds in 11 weeks, which is good…’cos I hate those things. Don’t get me wrong, they have their place in certain situations, but in most cases, are an unnecessarily extreme measure.

    When you consider that a gastric bypass operation can cost anywhere between $25,000 to $35,000 US dollars, you have to question whether the advice given to some folks to go through with it is in their best interests or that of the surgeon and his pocket.

    Trying to lose 50 pounds in 11 weeks may be a tough challenge but there are a few things you can do to make your life easier.

    Here are 5 top tips you should follow when trying to lose 50 pounds in 11 weeks.

    1) Believe in yourself / set goals

    The first and most important thing is getting in the right frame of mind. This may sound strange since you already know you want to lose 50 pounds in 11 weeks…so what do I mean?

    Well, don’t worry, I’m not gonna go all Tony Robbins on you and get you jumping up and down in a euphoric state (although there is some truth to that). Rather, I’m saying that you need a clear picture of where you want to be, and focus on it. You need to feel like you’ve already managed to lose 50 pounds in 11 weeks…think about it…how does it really feel. Are your work colleagues inspired and envious of your new body and transformation? Do you have the confidence that you were lacking to ask out that hot guy or gal you’ve had your eye on for like forever?

    Only by picturing it in your mind will you be able to set goals for your success and believe that you can and will lose 50 pounds in 11 weeks. The goals will be the checkpoints on your journey, the self-belief will be the fuel that keeps you going.

    2) Find a good trainer and surround yourself with good like-minded people

    This is an essential and often overlooked part of trying to lose 50 pounds in 11 weeks. A lot of people don’t realise that who they surround themselves with plays a huge part in their self-belief, attitude, and overall motivation and determination. It has been said that a person is the average of the 5 or 10 people they hang around with the most, and this regards health, wealth, ambition, aspiration, relationships, family etc. This is not a hard and fast rule, but I feel there is some truth to it.

    Trying to lose a lot of weight quickly will be demanding and therefore you want to surround yourself with positive folks who are rooting for you, and not people who are waiting for you to fail, so they can say “I told you so!”

    Now, I’m not saying you should just give up and avoid your family and friends, but rather to seek out folks who have similar goals, and understand your situation. Finding people who have been where you are now and achieved your goals can give you a real push to do the same. Why do you think things like Weight Watchers clubs are so successful? It’s because they bring all these people together and they help each other out.

    Where can you find these people? There are loads of forums online where you can find people who are trying to lose weight. Just going to Google or Yahoo and typing something like “weight loss + forum” (without the quotes) will yield all sorts of great things. There are also loads of weight loss and fitness programs online that you can follow to lose 50 pounds in 11 weeks.

    The same applies to your trainer, coach, or workout program that you choose to follow. Are they supportive yet ambitious, pushing you on when things get tough? If not, find one that is.

    3) Eat a healthy diet

    Obviously, diet and nutrition is fundamentally important when trying to lose 50 pounds in 11 weeks. Taking on too many calories will mean you always put on weight, period. Therefore, you will need to create a caloric deficit, by taking on fewer calories than you burn, forcing your body to burn up the fat deposits and use it as energy.

    Finding the right diet is important, and many folks go about it the wrong way. Starving yourself is a big no-no. You may lose a few pounds in the first few days, but it won’t last, as your body will transition into starvation mode and slow down your metabolism to burn less fat (it’s your in-built survival mechanism), making it even harder to lose 50 pounds in 11 weeks.

    So what can you do? Eat more! Yes, by eating smaller meals more regularly you will maintain your metabolism at a higher rate, and this, combined with exercise, will help you lose the pounds faster.

    Green fibrous vegetables like broccoli, green beans, asparagus and lettuce are great healthy foods that can actually help you to burn fat, and it’s almost impossible to overeat on them. Eating more of them in the later part of the day along with a good lean protein like chicken breast is one of the best methods of getting lean as quickly as possible, and losing 50 pounds in 11 weeks.

    4) Follow a good exercise plan

    Without exercise, even the best diet plan in the world will struggle to help you lose 50 pounds in 11 weeks. You need to exercise in order to get the full benefit of the caloric deficit we mentioned earlier. It will create the furnace where you burn off those unwanted pounds.

    Regular exercise also aids the mind, confidence and overall health. By tightening up, toning and growing your muscle, you also help your body to burn fat faster. Did you know that muscle can actually help you burn fat? So the more muscle you have the more fat you can burn, because your metabolism will work faster with more muscle.

    Find a good training and exercise plan, with a good variety of cardiovascular work for your overall fitness, endurance and toning exercises like pushups and sit-ups, and some light weight training.

    5) Stick to it!

    This is the most important and often the hardest thing when trying to lose 50 pounds in 11 weeks. The best diet, exercise routine, trainer, and goals, mean nothing without the small action of going and actually doing it. Things may get tough over the next 11 weeks, but sticking to it and following through will show results, and you’ll be amazed at what you achieve. Once you see a little success you’ll be hungry for more and then it’ll be so hard to stop the momentum you build up, that 50 pounds in 11 weeks will seem like a piece of cake!

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    Source by John Wheeler

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