[conspire] Housekeeping, again

[jim stockford]

    speaking for all geeks everywhere, apologies for
some of our bad manners and, more importantly,
insensitivity and inconsiderateness.
    seems to me that you, rick, are a little too starchy
in this case: you've invited all and sundry into your
home and you should have some defensive
measures in place that are compatible with your
standards. rather than having a sign near the
microwave, a la bus terminal style, maybe set out
paper plates and utilitarian service, and if possible,
in a dedicated area such as your patio ("damn the
weather, if you're hungry, go outside and get eat!")
where you can put a nice, big, obvious trashcan.
    this thread certainly strikes me as helpful.
hope this is helpful,
jim


On Feb 28, 2008, at 10:35 PM, Rick Moen wrote:

> Quoting Daniel Gimpelevich (daniel at gimpelevich.san-francisco.ca.us):
>
>> You are not being requested to _teach_ it.  There's something to be 
>> said
>> for telling people what they already know.
>
> Do you remember the explanation about proper host conduct?  (It's in 
> the
> archive.)  Well, telling visitors "Wash your own damn dishes, flatware,
> and glasses.  What, were you raised in a barn?" isn't being a gracious
> host.  I'm better than that; my home is better than that.
>
> People who cannot figure out basic courtesy still applies inside
> another family's home have a problem.  But it's not _my_ problem.
> Sorry, that's not too subtle to grasp.
>
>
> Something Deirdre tells me _might_ be too subtle is that food on the
> counters next to my kitchen sink hasn't been served.  It's being
> prepared.
>
> Twice in the last month, I've had CABAL longtimers crowd past me, next
> to the sink, and prepare to grab bread from a loaf I've just sliced and
> was just reaching to put garlic and butter in.  This perplexed me:
> Doesn't everyone know all the _served_ food is eight feet away, around
> the counter-island where the stove is?  Near the sink, mixer, and
> blender is the food-prep area.  We've always been consistent about 
> that.
>
> So, here's what happened during the most recent CABAL:  I'd browned a
> par-baked loaf in the over, removed it (still hot), and put it (next to
> the sink) on my cutting board, to let it cool.  (It was, of course,
> going to become garlic bread, but needed to cool, first.)  Then, Ken
> from San Mateo telephoned; he'd arrived at Menlo Park CalTrain, and
> needed pickup.
>
> I left.  Eight minutes later, I returned with Ken -- and noticed that
> some damnfool had cut away and (presumably) eaten half the (still warm)
> loaf.
>
> I don't know how to deal with that.  Frankly, I already feel like a
> prize idiot having to put a sign on my microwave saying "No wooden
> bowls."  (Lacquered wooden salad bowls not being microwave-safe isn't
> exactly brain surgery.)  Am I supposed to put up a sign saying "Hey
> stupid!  Food here isn't ready to eat.  Keep your fingers to 
> yourself."?
>
> I really just can't see that.  A boarding-house, maybe.  Not _my home_.
>
> Anyway, the second lacquered-bowl-in-microwave incident was _despite_
> the "No wooden bowls" sign.
>
> I'm thinking maybe cattle prods, at this point.
>
>
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