Lather, Rinse, and Stop

I don't know why I decided to read the directions on my Gillette shampoo in the shower this morning because I'm pretty familiar on how to wash my hair. But I'm glad they understand me:

DIRECTIONS: Lather, rinse, and get on with your day.

Seems a bit shady to me

 

I was driving down Fillmore today when I spotted this. Does this seem a bit sketchy to anyone else?

So I locked myself out of my house this morning.  I love it when I do stuff like that - it makes me feel so smart.  Although, I still had my phone with me so I was able to make lots of early morning calls which resulted in people's voicemail.  Most of them promptly returned my calls a few hours later.  Thankfully, I had just locked all my windows a day or two before, you know, for safety.  I wouldn't want anyone crawling in the windows. I had also recently removed my hide-a-key, one of the world's best inventions when it's in place. So, I was stuck outside, with my coffee and my phone. Ideally, I should have been headed to my appointment across town that started in 15 minutes, but instead I had coffee on my front porch. It was fun to look through the back sliding door and watch my dog sit there and wag her tail.  It was like she was saying, "Hey, don't you wish you would have taught me to unlock doors?" Yep.
It's such a helpless feeling. At one point, I thought about kicking down my front door like a swat team member, or perhaps breaking a window. But I resisted. After my cup of coffee, I realized I had given a key to a friend to watch my house a when I went to Disneyworld.  I'm pretty sure he was looking for an excuse to leave work at 8am since he had been there so long already for the day.
Yep, there's really no point to this story. It's more of a long mental note to myself to remember to drop my keys into my pocket before I walk out the front door.  Noted.

Vote NOW for Best of the Springs

 It's that time again - Gazette's annual Best Of The Springs where we all get to give our opinions on our favorite restaurants, shops, activities, bars and clubs, local artist, entertainment, comedians, etc, etc.
Make sure you submit a vote. It's a fun way to think through your favorite things about this great city of Colorado Springs and support local businesses with your votes.

Dear Wendy's Sandwich Makers

Dear Wendy's sandwich makers,
I have a few requests for the next time you make my sandwich.  Certainly, I'm no restaurant connoisseur, but there seem to be some common sense ideals I'd like to mention that perhaps you could consider.
First of all, please consider the fact that I don't eat my entire hamburger in one bite.  I don't know what kind of training you go through or what burger-making formula you're taught your first day working at Wendy's. But let me give you a little insight: most people enjoy pickles with every bite of the burger, not just the very center bite where you stack all 5 pickles on top of each other.
Same goes for the glob of mustard. There's a reason it comes out of the container in a thin line. Try rotating your hand in a circular motion around the top of the hamburger. One giant squeeze, creating "Mustard Mountain" right in the center is not the preferred method. You can also practice this method with the ketchup and mayo!
Next, onions are obviously the cheapest ingredient since you so graciously pile 1/4 pound of onion on each burger. I thought it was supposed to be a quarter pound of meat? Perhaps there is some confusion and you should go back and reference your manual.
Also, keep in mind that when surveyed, most American's preferred red tomatoes, not hard green crunchy ones. I think I may have figured this one out. Your slogan on your website reads Quality is Our Recipe. I guess I need to request that recipe next time I come in; I didn't realize it was by request only. This is no fault of yours, as a sandwich maker, but maybe just consider it in the broad scheme of things.
Finally, when I  unwrapped my burger tonight, I found most of these condiments smeared all over the sandwich wrapper and consequently all over the outside of the bun. I understand you're working for speed, but obviously that's not working out for you too well either. There's always a huge line when I come in to order and I end up waiting about 5 minutes per customer before I even make it to the counter.
Is any of this making sense to you?  Do you eat your own sandwiches and actually experience these issues that countless customers are taking in stride every meal? Certainly, you don't claim to be "sandwich artists" and it's becoming more and more clear why.
One more thought - has your store ever considered getting more than one credit card terminal for all the cash registers, which gets tied up when you get a phone call or another customer chooses to pay with credit?
Just thought you might consider my suggestions.