"I don't think it has one iota to do with "the Home Depot Reputation" or the "Lowes Reputation" at all. Or Talbots.." I think it's pretty clear that there are company/store initiatives and policies driving the behavior of the staff at some stores. You will find each store has its own personality, same phrases repeated, same routine each visit, a fairly consistent experience. Large companies often have a company motto to drive the culture and a CS initiative in place. I don't go to department stores often anymore but also notice they don't have staff around anymore like in the old days. It's a real hunt, lol. And agree, the constant interruptions at some places that have their CS vamped up can really be annoying. By the time I've left, I feel like I've been bombarded by sales people. Now Talbots can be unpleasant. I know more than one person who won't go in any more. Sounds like it hasn't changed. But what I really don't understand, is some of these people who need these jobs, why don't they take an interest in what they're doing? Instead of standing around or whatever, get to know your products. Some of them have been there long enough to have done some research, even if it's their own on-the-job or at home training. They guy in Appliances has been there for years, internet access in front of him, and he still doesn't know product features.

I portion nearly everything I cook for one or two and freeze it. Cook once and serve many times.... All cooked meats are sliced into portions to serve another day, or be used in a casserole or for sandwich meat. Along with portion sizes, the FoodSaver is my friend for keeping foods longer in the freezer without freezer burn. Some of these foods can be tossed in boiling water to reheat, rather than an oven/microwave/toaster oven. I also portion cornbread, dinner rolls, quick breads, muffins, scones, etc., and wrap them in pop-up sheets of foil I get at Sam's Club. When I make a meal in the toaster oven, I can add the foil-wrapped breads to re-heat while the meal cooks. A trip to the library may be in order. I have several books for cooking for one or two and cookbooks with recipes designed for a toaster oven - which are in smaller portions, that may be helpful for ideas. Better Homes and Gardens - Meals for One or Two has great recipes in it. If you have a senior citizen center, the director may have hand-outs for ideas and recipes. My parents used to purchase Meals-On-Wheels frozen meals and used these occasionally. They were very inexpensive. Our Senior Citizen Center is where the meals are prepared and the frozen meals are sold there. These meals are generally low-sodium and well-balanced. You don't have to participate in Meals-On-Wheels in order to purchase these frozen meals - just meet their age/income requirements. Salsbury Steak and Turkey were favorites of theirs.... Another friend found her MIL did very well using NutriSystem foods. The low-carb selections were perfect for her diabetic MIL. I've only posted this poor recipe a dozen times, or so, but I almost always use Freezer Mashed Potatoes. I only purchase potatoes when they are buy one 5# bag and get one free and make them into dollops of frozen mashed potatoes. I only make them a few times a year using this method, and always have some in the freezer. You can also freeze the potatoes in small containers if you like. FREEZER MASHED POTATOES 5# potatoes (washed and peeled, or leave the peel on) Cook the potatoes as you normally would. Drain. When you mash them add: 6-oz. cream cheese 1-cup sour cream 1/4 c. butter I portion them using an ice cream scoop onto a parchment paper-lined cookie sheet. Quick freeze them (just until they are completely frozen, and package them in a FoodSaver bag (a FoodSaver bag keeps them from getting freezer burn). Take out what I need and reseal the bag. -Grainlady

Welcome to the forum, Arundhati! Rather than have everything in one kitchen pantry, we have the items we need at each station: cereal and crackers near the fridge, flours and baking good near the baking station, etc. We have a 10x8 room in our basement that we call the "root cellar" where we keep all our cases of food, bulk items, wine, home-canned food, upright freezer, emergency food and water, and seasonal dishware, extra glassware, etc., so we actually are taking out our not-well-laid-out pantry in the kitchen during our remodel. We can keep enough canned goods in the cupboard near the range for everyday needs, and once a month or so "go shopping" in the basement. Anyway, to your question: In looking for a better way to store our bulk items in the basement, I found the "first-in-first-out" storage rack systems called ShelfReliance. They also sell inserts for pantries called Cansolidator. Perhaps you could use one or two of these in the right width for a shelf or two in your pantry. It would eliminate the expense of a pull-out, and eliminate having to search for items in the back of a standard shelf. Here is a link that might be useful: Cansolidator by ShelfReliance

Sandibluffs. I don't ever use syrup so I can't help you on that one. Butter only, on my pancakes and French toast. Are you looking for a REAL ceasar dressing? Or a ceasar style dressing like they sell in bottles at the store? I wait tables in restaurants and we do a ceasar dressing made tableside. This has raw egg in it so it CANNOT be stored. It's a PITA to make at home unless you are having a dinner party, or have a lot of time and like to pamper yourself. 3 Egg Yolks, beaten 3 tablespoons Prepared Mustard 10 tablespoons Garlic 2 Anchovy Filets 6 Capers 1 1/2 teaspoon Salt 1/2 teaspoon White Pepper 1/2 teaspoon Dried Oregano Leaves 15 drops Tabasco Sauce 15 drops Worcestershire Sauce Olive Oil 5 tablespoons White Vinegar That's what we use at the restaurant and it is a pretty basic ceasar. When I make it myself at home I leave out the capers as I do not care for them. Make sure you use FRESH garlic and not garlic salt or garlic powder. Just like soups, dressing have a typical base. For instance, virgin olive oil and balsamic vinegar (or you can use red wine vinegar) for Itallian, rice vinegar and peanut oil for Asian, olive oil and white wine and lemon for Greek, sour cream with buttermilk or goat milk for creamy dressing. Once you get familiar with the bases you add what you need - sundried tomatoes, garlic, dry mustard, sugar, dried onion, oregano, pepper flakes, ginger, fruit and what not. Make them up the way you want. I do not use "a recipe" for dressings I make at home. I just create knowing what end result I am looking for. I don't want to give you a list of recipes that you may not like. Do you like garlic dressing? A creamy gorganzola? Do you avoid sugar? Watch you fat intake? Do you like pineapples? What I like may not be what you like. Tip: Use granulated sugar for O/V dresssing and powdered sugar for creamy dressings. Granulated sugar in a creamy will make it thinner. Powdered sugar has a bit of corn starch in it when you buy it to keep it from forming a lump and it works better as a binder. Powered sugar in O/V dressing will make it cloudy and change the texture a bit. If you put soft cheeses in dressing make sure you puree them. If you just drop in the chunks they make the dressing watery. I think it is best to add crumbled or grated cheese on top of the salad just before serving rather than puree them into the dressing, but that is just my personal preference. If you use parmesean cheese make sure you buy the REAL stuff not the stuff out of the green can. Yes I know it is expesnsive, about $14/lb, but you are only using a little bit grated. It's not like you are sitting down to eat a whole pound of it. Use DRIED spices and not fresh in your dressings. You can dehydrate your own spices and have fresh dried spices that are packed with concentrated flavor. Avoid buying those dried spices in the jars at the chain stores if you can, or shop at a specialty spice shop where they prepare and dry them on a regular basis. Let your O/V dressing sit at room temp for a while before you use them so that the flavors meld and the spices are not "crunchy". Creamy dressings should sit in the fridge for a bit before using. Do not use low fat sour cream for dressings, use yogurt instead. And remember, these homemade dressing do not have preservatives in them and unless it is a dressing with a lot of vinegar, it will spoil or grow fuzzy mold in no time. Don't made up more than you can use in a few days. If it has raw egg in it DO NOT store any of it. Cooked egg dressings are a bit more stable but still do not let these sit atound for more than a day or day and a half. I've seen people keep those bottled dressings from the store around for MONTHS in their fridge. I do not think bottled dressing are even real food. They're scary. I saw one brand that said ZERO calories - then what is it? It can't be food. Is it plastic? Using squeaky clean sterilized bowls and utinsils will help avoid contamination and delay degadation of the dressings. And here is a recipe that I got when working at an upscale restaurant at one of the huge hotel chains. I am not going to say which one because I know it is a signature recipe of a certain certified chef. A waiter stole it and passed it around to the staff. House Dressing 333 15 yolks @ room temp 32oz oil mix (7:1 corn to hazelnut) 1C granulated sugar 2T horseradish 2T marjoram 2/4T thyme 1/2T dry mustard 1/2T white pepper 8oz lemon juice (use fresh sqeeze not bottled!) 6oz champagne vinegar Here is a tip. Gourmet recipes are more about technique than just mixing a bunch of stuff together. In this recipe it is very important to sloooooowly drizzle the oil in or you will have a clumpy oily mess. Transfer the oil egg mix to a bain-marie and add the remaining ingredients one at a time. This dressing tastes best when it is well chilled. You can divide the recipe for a smaller amount although since the eggs are cooked it has a longer life. I guarantee your guests will RAVE about this dressing. Use crumbled feta cheese on this salad and of course use a good spring mix lettuce with a high ratio of 'crunchy' to 'soft' lettuce in it. I never buy those bags of mixed lettuce at the stores. I buy the greens I want and wash and spin them, and mix them to get the ratio I want. Cooking is a hobby and an art. Have fun.