Thought of the Day: September 24, 2011

TALKING YOUR WAY TO BETTER SERVICE

The 10 important words to say:
- I apologize for our mistake. Let me make it right.
The 9 important words to say:
- Thank you for your business. Please come back again.
The 8 important words to say:
- I’m not sure, but I will find out.
The 7 important words to say:
- What else can I do for you?
The 6 important words to say:
- What is most convenient for you?
The 5 important words to say:
- How may I serve you?
The 4 important words to say:
- How did we do?
The 3 important words to say:
- Glad you’re here!
The 2 important words to say:
- Thank you.
The 1 important word to say:
- Yes.
                       ~ Steve Ventura (Serve Right)

Thought of the Week: September 17, 2011

“Before attempting to help any client, ask yourself these three questions:
1. Why do people buy my products or services?
2. What is the result if I do not help them?
3. How could I improve their experience with my company?”

~ Linda Byars Swindling

Thought of the Day: September 11, 2011

"I ask for your prayers for all those who grieve, for the children whose worlds have been shattered, for all whose sense of safety and security has been threatened. And I pray they will be comforted by a power greater than any of us, spoken through the ages in Psalm 23: “Even though I walk through the valley of the shadow of death, I fear no evil, for You are with me.” "
     ~ President George W. Bush (September 11, 2001)

Thought of the Week: September 10, 2011

“A clay pot sitting in the sun will always be a clay pot.  It has to go through the white heat of the furnace to become porcelain.”
     ~ Mildred White Struven

Dining with David: Custred Family Cooking

Custred Family Cooking: Labor Day – Logan Martin Lake – September 4, 2011
In continuing with our family time & feast, we moved into prime time with the big meal; cooked by my older (much older, must be) brother.  This involved several grill items; all smoked.  It started with your baby-back ribs that just fell off the bone; great taste and texture.  Then moved to the chicken with the same BBQ sauce.  The special was the back-strap; fresh from your local deer.  A great little piece of meat with wonderful smoke rings and taste.  Dipping the meat into the BBQ sauce was just the right mixture.

Of course, we had the usual extras to top off the meat including salad, potato salad, fries, okra, macaroni and cheese and some bread designed for dipping.  To top off the meal, finished it just right with some home-made ice cream.  Another great meal and good weekend.

Dining with David: Custred Family Cooking

Custred Family Cooking; Labor Day – Logan Martin Lake – September 3, 2011
As our usual full family time together, the Custred family gets together at the lake ‘chalet’ for some family time.  Saturday night is my night to cook the easy stuff while my older brother does the main cooking on Sunday.  Hamburgers were on the menu and you cannot have just plain burgers.   I decided to go Minnesota style.  I mixed the ground chuck with some special seasonings (even including a little coffee grinds; really helps keep moisture in) and then stuffed the inside with a little cheese (provolone, parmesan and asiago; great Italiano mixture).  To really top the burger off, I grilled some bacon and some fresh sliced ham to go with some BBQ sauce.  The combo of juicy burger with hot cheese, bacon and ham is a great mix; just add lots of napkins.  Family time starting off right.

Thought of the Week: September 3, 2011

“The best preparation for work is not thinking about work, talking about work, or studying for work: It is work.”
     ~ William Weld