My friend did not include our 2 summers working at Baskin Robbins during HS on her LinkedIn profile

[Anonymous]

You guys, this thread reminded me that when I was in college (in the 90's) I worked for an establishment that packaged and mailed things for you. But since I've never put it on my resume, I can't remember the name. Mail boxes plus? Post office and beyond? It was something like that. Before I started, one of my co-workers slashed her leg with a box cutter. But I didn't quit even after seeing the scar.

[Anonymous]

I worked at Basking Robbins one summer. My right forearm muscles were noticeably larger than my left from all the scooping.

[Anonymous]

Anonymous wrote:You guys, this thread reminded me that when I was in college (in the 90's) I worked for an establishment that packaged and mailed things for you. But since I've never put it on my resume, I can't remember the name. Mail boxes plus? Post office and beyond? It was something like that. Before I started, one of my co-workers slashed her leg with a box cutter. But I didn't quit even after seeing the scar.

Therapy. Stat.

[Anonymous]

This thread is eye opening, and has caused some internal dilemmas.

Quick history:
- I worked at a Mom and Pop grocery store in the mid 90s. The store was later put out of business by Walmart. I feel this might be vital information, and a nice talking point during the interview process. Thoughts?
- Another point is that I still have most produce codes memorized (4011 - bananas, 4062 - cucumbers), even though I haven't worked there in 20 years. Should I move this skill to the top of my resume? Maybe in a Career Highlights section? If you do think I should include it, will I get dinged for not keeping up to date with new codes. I'm totally lost on organic codes.

[Anonymous]

Anonymous wrote:
You sound cognitively impaired, OP.

However hard you worked at BR, employers are not going to believe that it was a demanding or intellectual job, therefore people are not going to add this to their resume if they have other more relevant/appropriate work experience. It doesn't mean they didn't enjoy their time there or that they've forgotten you (which is what you're worried about?).

And if you think BR is stressful, try working in an emergency room.

Heh. I talked about my job at BR (1992) at the interview for my most recent job. Just a little anecdote when the subject of multi tasking and learning an intimidating amount of info came up. Sounds silly, but we were supposed to have the menu memorized (what to put oneach item, how to make everything including weights of every topping) before our first day of work). They didn't want us wasting time looking up recipes. I was nervous, but I did it. And it taught me that I can pretty much learn how to do anything.

I got the job (the aforementioned interview) and worked there 7 years. Amongst my co-workers were people who flat out panicked because of the volume of information we were expected to learn. Not me, thanks to my summer at BR. Seriously.

[Anonymous]

OP, I delivered newspapers from the day I was 12 until the day I turned 15 and was old enough to get a job slinging fast food.

Delivering newspapers was one of the hardest jobs I ever had. No days off, papers had to be delivered rain or shine, snow or extreme heat, and the customers didn't accept any excuses when they did not get the paper. And the pay was awful.

Fast food job was just as bad. Hot, smelly, no respect from customers, lousy pay, rotten hours.

I'm proud of both of those jobs. But now I'm a grown man with a professional job behind a desk. The newspaper/fast food experience is not relevant to what I do today.

I will tell you all about it if I get drunk and nostalgic - but I don't need to put it on my resume.

[Anonymous]

OP- is this thread about me?!? I worked at a Baskin Ribbins in the late 90's when I was in high school- first job ever! The owner was such an a-hole. On my first day, he was verbally abusive to another girl working there (on her first day too) who couldn't quite get the hang of counting out cash back to the customers. After she left, her dad came in and bought a grasshopper ice cream pie and then proceeded to throw it in his face! They started to full on brawl in the store in front of a bunch of customers and kids! They made their way outside and even smashed the windshield of a customers' car parked out front! I ended up being subpoenaed and had to go to court as a witness! Oddly enough, I didn't quit after all this and kept working there for two years.

I don't have this on my resume, but now I'm rethinking that!

[Anonymous]

Anonymous wrote:This thread is eye opening, and has caused some internal dilemmas.

Quick history:
- I worked at a Mom and Pop grocery store in the mid 90s. The store was later put out of business by Walmart. I feel this might be vital information, and a nice talking point during the interview process. Thoughts?
- Another point is that I still have most produce codes memorized (4011 - bananas, 4062 - cucumbers), even though I haven't worked there in 20 years. Should I move this skill to the top of my resume? Maybe in a Career Highlights section? If you do think I should include it, will I get dinged for not keeping up to date with new codes. I'm totally lost on organic codes.

You definitely need to move this to the top of your resume AND include in career highlights. And I've got an incredible tip for you so you'll appear to be very current -- apparently organic codes are just the previous code with a 9 at the front! You're welcome!

According to Google: http://www.ifpsglobal.com/Identification/PLU-Codes
"The 4-digit PLU codes for produce are randomly assigned within a series of numbers within the 3000 and 4000 series. There is no intelligence built into the 4-digit code. For example, no one number within the 4-digit number represents anything in particular. The 4-digit codes are for conventionally grown produce. 5-digit codes are used to identify organic produce. The prefix of '9' would be placed in front of the 4-digit conventionally grown code for organic produce. You will not see the 5-digit codes in the PLU codes database since they are simply prefixes added on to the conventionally grown produce PLU codes.

[Anonymous]

This thread is making me laugh so hard, I've worked up quite an appetite...... *off to lightly fry some tuna*

[Anonymous]

Anonymous wrote:

Anonymous wrote:This thread is eye opening, and has caused some internal dilemmas.

Quick history:
- I worked at a Mom and Pop grocery store in the mid 90s. The store was later put out of business by Walmart. I feel this might be vital information, and a nice talking point during the interview process. Thoughts?
- Another point is that I still have most produce codes memorized (4011 - bananas, 4062 - cucumbers), even though I haven't worked there in 20 years. Should I move this skill to the top of my resume? Maybe in a Career Highlights section? If you do think I should include it, will I get dinged for not keeping up to date with new codes. I'm totally lost on organic codes.

You definitely need to move this to the top of your resume AND include in career highlights. And I've got an incredible tip for you so you'll appear to be very current -- apparently organic codes are just the previous code with a 9 at the front! You're welcome!

According to Google: http://www.ifpsglobal.com/Identification/PLU-Codes
"The 4-digit PLU codes for produce are randomly assigned within a series of numbers within the 3000 and 4000 series. There is no intelligence built into the 4-digit code. For example, no one number within the 4-digit number represents anything in particular. The 4-digit codes are for conventionally grown produce. 5-digit codes are used to identify organic produce. The prefix of '9' would be placed in front of the 4-digit conventionally grown code for organic produce. You will not see the 5-digit codes in the PLU codes database since they are simply prefixes added on to the conventionally grown produce PLU codes.

Thank you! This will show that I keep up with past industries. I also just realized I can count change back, instead of just tossing it in your hand. I no longer work with cash, but surely this is a skill.

[Anonymous]

Anonymous wrote:As an employment attorney, I feel my opinion is entitled to considerable weight so I hope my post will be read carefully by others. Thank you.


Was this a franchise or a wholly-owned Baskin-Robbins? This information is crucial.

Agreed.

If we don't know even that, how can we properly assess the extent of her friend's obfuscation attempt?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This thread is eye opening, and has caused some internal dilemmas.



Thank you! This will show that I keep up with past industries. I also just realized I can count change back, instead of just tossing it in your hand. I no longer work with cash, but surely this is a skill.

I have an urgent question about counting change back: Although I use plastic 93% of the time, when cash is the only option I strongly prefer to receive coins in my palm before paper. Why do some cashiers insist on dumping coins on top of the paper on top of my palm creating a huge inconvenience for me?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This thread is eye opening, and has caused some internal dilemmas.



Thank you! This will show that I keep up with past industries. I also just realized I can count change back, instead of just tossing it in your hand. I no longer work with cash, but surely this is a skill.

I have an urgent question about counting change back: Although I use plastic 93% of the time, when cash is the only option I strongly prefer to receive coins in my palm before paper. Why do some cashiers insist on dumping coins on top of the paper on top of my palm creating a huge inconvenience for me?

It's a lost art! Coins should be counted back first, then bills until they reach the total of the cash you provided. I'm moving this up to Career Highlights as well.

[Anonymous]

I did not have the strongest work ethic in my teen years. Over 3 years, i worled at Wendy's, Burger King, Moto Photo, McDonald's, chicken chicken, back to McDonald's, Roy Roger's, Hardee's, shoe store, back to McDonald's, Bagel place, back to McDonald's, gas station...

I still have nightmares about working at McDonalds (and then forgetting to show up for work, which kind of kept happening when I worked there). And when I got security clearance, I was so embarrassed to list my work history, I left 75% of those jobs off.

[Anonymous]

Anonymous wrote:OP, I delivered newspapers from the day I was 12 until the day I turned 15 and was old enough to get a job slinging fast food.

Delivering newspapers was one of the hardest jobs I ever had. No days off, papers had to be delivered rain or shine, snow or extreme heat, and the customers didn't accept any excuses when they did not get the paper. And the pay was awful.

Fast food job was just as bad. Hot, smelly, no respect from customers, lousy pay, rotten hours.

I'm proud of both of those jobs. But now I'm a grown man with a professional job behind a desk. The newspaper/fast food experience is not relevant to what I do today.

I will tell you all about it if I get drunk and nostalgic - but I don't need to put it on my resume.

I like you!

My dad, now 78 years old, still talks about his job as a bicycle newspaper boy. he loved that job, but it was hard. It was a real character builder. Whenever we go back to his hometown, he'll drive me on his paper route, but tell me at least a few times he was on bike. (He also points out where a five and dime store was and he'd stop there for a coke in the summer.)

I worked fast food in high school. Hardest job I ever had. But I was a good cashier and I'm sure it helped me get my next job (bank teller during college).

I do believe that people are better for working either retail or fast food. You learn to deal with the public. It's a humbling experience.