Summarize the following:
This is one of the most basic tenets of customer service. Customers want to be treated with respect and to feel that they matter to you. Make sure you and your employees always interact with customers in a manner that is warm and friendly, but also polite and professional. Some simple ways to do this include:  Using courteous language (e.g. “please” and “thank you”) when speaking to customers. Learning and using your customers’ names. Greeting your customers with a smile and asking how they are doing. Customers tend to remember businesses that treat them like individuals. Look for ways that you can engage with customers on a personal level. For example, you might:  Call or email a customer to let them know that more of their favorite product is in stock. Send personalized birthday or holiday cards. Let your customers know you remember them by bringing up details from previous transactions or conversations (e.g., “How’s that aquarium filter you bought last month working out for you?” or “Is Mr. Bubbles doing any better since you started him on the new fish flakes?”). Your customers are more likely to return, and recommend your business to others, if they feel that you value them. Always thank customers for using your business, or even for just stopping by. You can also show your appreciation for returning customers by offering them special perks and rewards, such as:  “VIP” discounts or early access to special sales and new products. Frequent buyer rewards programs (e.g., a free item or a discount after a certain number of purchases). An occasional free item (for example, if a customer regularly buys cat food in your store, throw in a small bag of cat treats or a toy mouse once in a while).

summary: Treat your customers the way you want to be treated. Offer a personal touch. Show your customers that you appreciate them.


Summarize the following:
Seed the poblano chiles and toast them in a skillet over medium-high heat until softened. Soak them in hot water for 20 minutes.  Use a sharp knife or kitchen shears to cut the chiles open lengthwise. Scrape out any seeds and large veins from the chiles, and remove any stems. Heat a skillet or griddle on medium-high heat without oil. Add the chiles, cut-side-down, and roast them for 1 or 2 minutes until they soften. Flip them once during the cooking process and do not let them burn Add 3 cups (750 ml) of water to a medium saucepan and boil it over medium-high heat. Submerge the toasted chiles in the pot of hot water. Cover the pot and remove it from the heat. Let the chiles soften in the hot water for 15 to 20 minutes. Add the cubed pork to a skillet of hot oil and cook until browned on all sides.  Cover the bottom of a large skillet or Sauté pan with 1 to 2 Tbsp (15 to 30 ml) olive oil. Heat the oil on medium-high heat. Dry the pork chunks with clean paper towels and season with salt. Brown the pork for several minutes, stirring infrequently. Make sure that the pork is brown on all sides and that the pan does not become too crowded. If necessary, work in batches. For a richer taste, you can use multiple types of pork instead of just pork shoulder. Substitute 1/3 of the pork for pork spare ribs or baby back ribs, for instance, or half of the pork shoulder for pork loin.  Chicken is another popular choice for pozole. You could use a combination of 6 skinless chicken drumsticks and 6 skinless chicken thighs instead of the pork in this recipe. While not as common as pork or chicken, beef can also be used in pozole. Instead of pork shoulder, add 2 to 2 1/2 lb (900 to 1125 g) beef shank, cubed, to the recipe. Add the browned pork to stockpot of hot chile sauce. Stir it into the sauce and increase the heat to medium-high so that it remains at a steady simmer. When adding the pork to the sauce, also scrape any browned bits off the bottom of the skillet and add those to the sauce, as well. Stir these four ingredients into the chile sauce and simmer for 15 minutes.  When adding the oregano, crumple it with your hands so that it breaks into more pieces as it goes in. Mexican oregano works best, but if you cannot find it, you can also use standard oregano. Add about 1 Tbsp (15 ml) salt. You can add more or less to taste, however. Rinse the hominy before adding it, especially if it came from a can. You can add more hominy if desired. Reduce heat and partially cover the stockpot. Cook until the pork is completely tender.  The pozole can be cooked for as little as 1 1/2 hours, but cooking it longer will result in a more tender dish. Leave the stockpot partially uncovered so that steam can escape. Reduce the heat enough so that the pozole just barely simmers.

summary: Toast and soak the chiles. Sauté the pork. Transfer the pork to the chile sauce. Add the chicken broth, cilantro, salt, and hominy. Cook for 2 to 3 hours.


Summarize the following:
You should wait to prune the plants until they are getting 6 or more hours of sun a day and they are filled with blooms. Once blooms start to die, you can start deadheading. Unlike deadheading by hand, the plant will do best with a sharp cut. Choose 1 that has several dying blooms on it. Find a point just below all the dead blooms. Aim to prune them below the majority of the spent blooms, if possible. Although you must cut back portions of a healthy plant to encourage new, thick growth, pruning petunias will extend your growing season. Doing regular pruning will help you avoid pruning off all your stems at once, making them look bare for a few weeks. Occasionally, you will need to prune off a healthy blooming stem. If a stem is looking long and leggy with lots of dead blooms, sacrifice the healthy bloom on the end so the plant will bloom longer. If possible, do it right before you leave for a trip, so that you will return when the petunia returns to full bloom. Do it after a pruning session to encourage new growth.
summary: Allow your petunias to start blooming. Get a sharp pair of pruning shears or scissors. Pick up a petunia stem gently. Cut up to 1/2 of the petunia stem with your sharp shears. Prune 1 stem weekly on a small petunia plant, or prune 8 to 12 stems in a large hanging basket. Time a large pruning session for mid-summer, if you were not able to do it weekly. Fertilize petunias with a liquid fertilizer every 2 weeks.