Note to Whole Foods

[madrobins]

When you have a customer who reserves a very expensive piece of meat a week in advance (with time of pickup given), and you have sent said customer two reminders via e-mail, and called her to make sure she knows that the store is closing at six tonight, don't you think it would be a good idea to have the very expensive piece of meat ready when the customer comes? Don't you think that being able to find the order on a list would be a good idea? And that taking advantage of the slipup to sell a larger piece of meat than was ordered is a bad idea?

I thought not.