[nabs-l] blind cashiers/burger flippers

[Kirt Manwaring]

Brandon,
  I totally agree with you that it's safe, extremely safe, to be a
blind cook if you know what you're doing.  However, I'm slightly
baffled as to what you think might be unsafe about running a cash
register"  Enlighten me?

On 11/15/12, Brandon Keith Biggs <brandonkeithbiggs at gmail.com> wrote:
> Hello,
> Cooking is safer than working the cash registers in my opinion.
> I've never used the machine's McDonalds uses, but if you asked to have a
> tour after closing time so you can feel the cookers and learn how they work,
>
> I'm sure you could figure out how to use them.
> Just make fudge or something while your friend is over. If he knows anything
>
> about cooking, he should know that not much is more dangerous than working
> with boiling Carmel.
> Thanks,
>
> Brandon Keith Biggs
> -----Original Message-----
> From: Kirt Manwaring
> Sent: Thursday, November 15, 2012 8:38 AM
> To: National Association of Blind Students mailing list
> Subject: [nabs-l] blind cashiers/burger flippers
>
> Hey, gang,
>   I know this e-mail might sound a bit odd, but here goes.  There's a
> good chance I'll be working at my local Macdonalds very shortly.  The
> owner (who is a fairly close family friend) is understandably, but I
> think unnecessarily, afraid of me potentially using any equipment that
> hasn't been specifically adapted for blind people.  I'll have to
> convince him I can really flip hamburgers and use a grill, but I think
> he's one of the people who will "get it" after a little education.
> Now, here are my questions to you.
>   Have any of you handled cash registers and credit card machines
> before and, if so, what kinds of techniques have you used to deal with
> credit cards?  I'm not really worried about organizing cash, but I'm
> thinking a regular, run-of-the-mill credit card machine might be a
> little tricky...not impossible, mind, but tricky.  Have any of you
> used any "accessible" credit card machines in already established
> restaurants?
>   Also...if any of you have any tips on how I can best convince my
> managers that I really can cook safely, even in a back room industrial
> kitchen like Macdonalds, that'd be appreciated.  I have no doubt I can
> do it; what I don't know how to do, I'll be able to learn.  Still, I'm
> thinking convincing the people I work with that I'll be safe is
> another beast entirely.  Thoughts?
>   Best,
> Kirt
>
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