February 19, 2013

Takin' Care of Cheapness

This steak still has marks

from where the jockey was hitting it!
— Rodney Dangerfield in "Caddyshack"

I tried to tell people before, but did they listen? Noooooooo!

What is it, really? morgueFile/MaxStraeten
So I'll say it again, and appeal to the wallet instead of ethics: This is not the kind of economy for businesses to be cheap! There are reports of horse meat in various products [1,2] ("contanimated" is such a strong word...it's just not what people paid for) and speculation that the merchants are cutting corners. "Generic" or "store brand" items thaqt were formerly comparable (and sometimes superior) to their name-brand counterparts are getting less desirable; the name-brand products are often reducing quality themselves. Customer service? In many cases, fuggedaboudit! Little to no help. You have to learn how to work that gadget yourself. Restaurants that water down the soup? How cheap can you get?

Then they raise prices to prove how wonderful they are, and how you should be happy dealing with lousy service and a chintzy product.

Don't get me started on companies that pay $11 USD an hour to employees who are essential to their multi-million dollar businesses.


People want a good product at a fair price now more than ever. They You're going to drive them away to your competition. Sometimes customer service ranks higher in importance than the item itself.

Don't be a cafone, Mr. or Miss Merchant. Or your customers will find someone who will take care of them. You might wind up in the shipping department of your competitors — if you work at all, capice?

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