This short article explains how to survive a power cut when working in a busy farm shop. Written for the Plaw Hatch Farm e-news.
Lights Out.
The answer to the question of what would happen if Plaw Hatch shop was to suffer from a power cut was kindly answered in the timely manner of just such a thing occurring on Saturday the 19th of November just shy of nine o’clock in the morning, not an hour after the shops opening.
The first thing that struck me was the profound silence that pressed blissfully against my ears at the sudden axing of the usual whirr and clatter of the fridges, the kind of silence one only really expects to hear when it’s snowing. For customers it was the darkness that lead them to question whether or not we were actually open.
Well, at first I assumed it was the dairy tripping the power, which it is occasionally want to do, but that was not the case at all and, standing in the dairy passage, the same sense of quiet prevailed. So, it appeared that a slightly trickier situation had plumped itself in front of us and we might actually be dealing with a proper power cut. What fun (was my first thought I’ll admit), we may not have been Ray Mears or Bear Grills, battling to make a shelter out of sticks and leaves before nightfall, in the rain and with no food, but a certain feeling of survival had kicked in.
The main thing of course was the tills which had blinked off with the lights and fridges. It meant we couldn’t process anyone’s shopping (Only if the power cut persisted into the afternoon would we have to start thinking about the frozen meat steadily defrosting into pools). So, what does one do to survive a power cut at Plaw Hatch Farm Shop? Well I’ll tell you:
1) Take a piece of paper and a pencil and make a clear, easy to follow (for your own convenience) list of all the kilo prices for the fruit and veg.
2) Borrow a pair of blue scales from the kindly obliging Julia Ventham.
3) Pop fruit and veg onto the afore mentioned scales and take a note of the weight (being careful not to take the weight in ounces instead of grams).
4) Type the estimated weight into a calculator and multiply by the kilo price.
5) Write down the result in a lined pad of paper next to the name of the item in question or the appropriate code (taken either from the book or from memory).
6) Repeat this until all items have been weighed.
7) Tot up the completed list and jot down the name and telephone number of the customer, to be contacted later.
(N.B. To speed up this process the application of more than one individual to the task in hand is advised.)
I’ll confirm that the process above is a laborious affair and it makes one wonder at how they managed in those far gone times. Luckily we had the ever resourceful Tom Ventham and John Twyford on hand and they were able to run a long extension wire up to the shop and our tills were run on the tractor and, perhaps more importantly, meant we could plug the kettle in and have a cup of tea until, only a short time before three hours had expired, the rumble of the fridges chugging into action and the sudden illumination of the lights signified the end of the power cut.
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