Beth n Rod

It should not do that. Let me see what we can do about it for you. Thanks for reporting it. Beth

:lol:Now thats what I call Thumpin! :rotfl: Rod~ btw...the old version might have been done away with, but I believe what Cujo is saying is...bush quoted it! An antiquated version to support his position. Probably fed to him by his support team and not a legitimate knowledge of his own. Otherwise, I would tend to think that if he truly does read and understand the new from the old, why wouldnt he site the difference? It speaks badly of a person to be deceptive enough to use such a passage that is no longer a part of the current teachings. Nice to have morals, but I prefer the practice of not misleading the people, or substantiation by ignoble ways.

We don't plow, but are thinking about sidewalks and driveways this year. I wonder how many others plow snow? Beth

I love honeybaked hams too! We usually do a standing rib roast at Christmas, and honey baked ham at New Years. I love to have popovers with the rib roast, but they are tricky. Maybe this year we will do the ham at Christmas. Just don't know yet... Beth

It really depends on how you set up the books and the way you incorporate. We pay ourselves a check just like the rest of the employees. sub chapter 'S' or llc is a good way to go...and yes...you can change it if you already have it set up differently. Talk to you accountant or lawyer to see what is best for your company. Rod~

Ok, my turn... Yep, did the turkey frying thing... made a mess on the "old" deck Gotta find another place to do it now, since we have a new deck. You cant beat the flavor, tenderness and juicyness of a fried turkey! I was the biggest skeptic but since I had been a cook for so many years and saw some strange was to cook food, I thought "what the heck, its just for this one year and we'll see how well it comes out" We've been frying it every year since 99'. Its faster and doesnt take up space in the oven that you need to cook or warm other dishes in. (avg coook time 45-55 min @ 3 min/lb, give 15 minutes to rest and carve) The trick is to put the bird into the pot and fill with water till it covers the bird. Remove the bird and mark the water level with the clip thermometer then drain the water, being sure the pot is dry. Add the peanut oil to the level indicated and heat to 375degrees (temp will drop when you put the bird in). Before putting the turkey in, make sure the excess water is out of the cavity. This will help minimize the splatter caused by oil and water coming together under high heat. Once the oil is to temp, (wear oven mitts) slowly lower the Unstuffed bird into the pot via the wire rack stand provided with the fryer. Lower it slowly and pause as necessary to avoid the frothy overflow. Proceed to lower the bird in this manner until completely immersed. Check the time and cook until time is up according to the 3lb/min formula. Keep the temp @ 350degrees to ensure uniform cooking and best results. When time is up, turn off burner and pull the bird out of the oil. Allow excess oil to drain and with the help of another person with a cookie sheet (catches oil drips) place the bird over the sheet and take into the house and let it rest for about 15 minutes before carving. The bird will be an even reddish brown color and juicy. hint, the leg and thigh quarter areas may have pockets of oil in them. Poke a hole through the skin to drain. Dont forget the trimmings and lots of love to everyone at your table! Enjoy :seeya: Rod~

I got an email from Jon, he misses everyone and is going nuts trying to behave and do what the Dr. says. He also says he saw the posts here, and I was right - BUSTED - he was reading when he shouldn't. He says he logged off and is behaving again now. Jon, please do as the Dr. asks while your eye heals. I know you, and I know you'll be back to read this again... Beth

I'll see what I can do to get you some more info. Beth

I for one believe that the usefulness of this time change has been outlived. It cuts into our work day and keeps us from being able to get to dry wood until around 10:00! If the time was kept as it were, by the time my crews would arrive (9:00) the dew would be burning off and they would still have till around 6:00 to get the work done. Instead, we get up an hour earlier and have colder temps to deal with and less light to work with in the afternoon when it has gotten warmer. Anyone else have anything to share? Pro's? Con's? Rod~

Hey Scott, I know about Arizona, Tucson native here. Moved to Missouri (Rod's Dictionary-pronounced misery) and found out about daylight savings for the first time and thought I warped into the twilight zone. It was a rude adjustment to make and I have been opposed to it since. Rod~

My father also has it, so did his father. They say the key is early detection and surgery. Our prayers are with Jon. And Jon...if you are reading this before you are allowed back online...STOP it and behave! Beth

Hi Mike, The final convention schedule is not 100% cast in stone, but it is always a challenge to get it set up so that everyone can maximize their attendance. The prices should be on the brochure on the web site...let me find you the right link. http://www.pwna.org/convention_shows/events.htm If this doesn't have pricing, then stay tuned, I know the headquarters is in the midst of several deadlines for getting things printed and out in the mail (and online) Hope this helps, and please let me know if I can answer anything else for you. Beth

Here's something to make your mouth water.... http://cajunfriedturkey.com// Count down to Turkey Day! Beth

Sure Alan, just rub it in....

And then there is the flip side.... (there is always a flip side) In the summer, deadly hot, 95 degree days, going from 7am till dark, working 7 days a week, you are darn near ready to drop, and the people just don't understand why you can't get there any faster. Never mind the lack of time off or the sheer exhaustion... But - I too am not a fan of daylight savings, and don't like the dark winter months. Give me warm :sunshine: sunshine!!!! :sunshine: Beth

Alan, will look into those too....

Mike, You will have to get a printer to make them. Try www.twigonestop.com or www.colormation.com they may have them. Beth

We do windows mostly in post con cleaning and dont really look for the work unless its an add-on service. I got really fed up with windows lately because of a customer that nit-picked the heck out of them and then was refusing to pay after all our companies efforts to satisfy them. The tiniest smudge in a corner and a slight streak here...really! This client put up tape to indicate where the issues were and even afterwards still didnt think we did a good enough job (it rained in between the time we initially did them). The client paid for the work but I am sure they will look for a window cleaning company next time and I am fine with that! We have had customers trying to get us to clean in the cracks and crevices of storm windows as well as inside and outside tracks,sills etc. After expaining that we are cleaning the "windows" and not the Framework they would drop the usual "well, the last company I hired did it!" And the question going through my mind at that moment was "Why aren't THEY here doing them again THIS time?" I love cleaning things but sometimes there are those people you just cant please at all. In my book, windows are a pane! nyuck, nyuck Rod~

You are covering all the bases well and getting the Sq.Ft. necessary to correctly assess your costs,time and product needs. Take into concideration for future referrence, employees. Depending on your areas demographics and going labor rates, insurances and taxes...you may want to get you price back up to where you had it before the for the sake of marketing price you listed. This should help cover some of those costs you will incur there. The reason I mention this is because in year 2 we literally exploded with requests and 1 crew was not enough. (get ready for growing pains) Rod~ btw...Nick, you just made your own selling point.

Ryan...a debate is good. It streches the mind and makes you think. ;) None of us can think of or know everything. :cool: Beth p.s. I am glad you posted what you did.

We are not talking about doing something that it makes sense to do because of correcting a problem, we are talking about throwing in additional beautification services for free - or I was. My point is, you have to be careful how much you give away, because the perception does devalue your services. Look at it this way....when you go to a restaurant, you expect to pay for your meal whn properly prepared. You might get a free refill on the soda, you might get extra dipping sauce with an appetizer, but you will not get a free meal to go with the one you buy (assuming no coupons here or specials). You walk in, get a table, and order off of a menu. You expect to pay for what is ordered. Our business is the same way. Beth

I agree. There should be reasonable limits to what you give away. Otherwise, people will question the value of what you are charging, and it does affect pricing for all. Time is money. This summer during one of the log homes we were doing the client had a new cedar picnic table he wanted sealed. The table we did at no cost. However, it was small compared to the job we were doing. If all we had been doing was cleaning gutters (rather than the log home) would we have given away the picnic table seal? No. People put a value on what you give them for "free" and is should not exceed a reasonable discount in my opinion, especially if you are leading with quality rather than price. Giving that much away is typical of leading with price. Beth:cool:

Happy Birthday Scott~

Hmmmmm...will look into those.

You need that type of verbiage on a contract signed by the customer. They need to agree to it in writing. Always cover yourself. Beth