Of dogs, toes and tempers

Today’s post starts with the perils of our dog, Rocky, who has been limping since we got home since the day we returned from LibertyCon. Since we worked all the days in between, we didn’t get him to the veterinarian until today.

The Vet said something was wrong with a right rear toe, and needed to x-ray, which also meant sedating him.  So we did so, and they confirmed a broken toe (the other options was cancer as a cause — fortunately ruled out), which means a splint for 4-8 weeks, and the “cone of shame” to keep him from worrying the splint/cast.

But he is already much better. Moving around more surely. He will probably be fully used to the splint about the time it gets to come off, and have to learn to walk all over again.

 

Rocky covers the dog and toes portion of the headline; the second part of the post will cover the toes and tempers part.

I was at Chickie’s and Pete’s at Ocean’s of Fun where I got to hear an (unfortunately) unique conversation: A guest was talking to an associate’s supervisor, with the associate there, to praise him for how well he handled a difficult guest — the difficult guest being the one giving the compliment. The guest realized afterwards, apparently, how unfair he had been to the associate while making his complaint. He complimented the associate for keeping his cool, for being the “better man” than the guest had been, and for walking away at the appropriate moment rather than turn the episode into something they both would have regretted.

The associate in question is part of the foods team, but as a part of the merchandise team I felt a sense of shared pride in our “one team” service well done, and I also felt good to know that so many young associates (this one was definitely a teen) were proving themselves capable of mature responsible actions through the opportunities presented to them through the amusement park.

That associate gave me good, pleasant service, at the register. But when my order was called up I realized my receipt tape showed three regular cutlets instead of  regular and one buffalo. But the associate bringing out the food very quickly understood my situation and had one converted to buffalo.

Perfection isn’t required, the ability to do a quality job and to solve when needed, are needed. How one handles fixing things is the key thing.

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