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#394510 - 05/13/08 02:49 AM Re: Inflating your claims [Re: ButterflyPalm]
hedkikr Offline
Professional Poster

Registered: 02/28/05
Posts: 2827
Loc: Southern California, USA
I mowed lawns. Rather than bag the cuttings, I mulched. The S&P refers to Saturday Part-time.

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#394511 - 05/13/08 04:36 AM Re: Inflating your claims [Re: hedkikr]
Tashigae Offline
Mister Bendy

Registered: 03/08/05
Posts: 690
Loc: Samarobriva, Gallia
Damn! I was close, but no cigar this time.

OK, time to give it try myself:

I used to be a French chef and cellarman in the greatest restaurant in town. My achievements in that establishment earned me several awards and prizes, among which the much coveted three stars. People came to that restaurant from all over Europe. I was even honoured to once have a man coming from a remote country to shoot a documentary on my work. That restaurant is still of international reputation to this day.

Now there's some serious claim-inflating going on here!
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#394512 - 05/13/08 11:40 AM Re: Inflating your claims [Re: Tashigae]
RazorFoot Offline
Professional Poster

Registered: 12/01/04
Posts: 2064
Loc: Seated at the computer, DUH
I was a well reknowned critic of recorded media imagery sold for mass review & enjoyment. People would seek my out for not only my perspective and opinion but also for my financial advice towards make the most cost effective acquisition for their personal enjoyment. My other core responsibilities included mass marketing, portfolio management of all current and dated materials for dispaly and client acquistion, handling client concerns and questions, as well as interior design and presentation of the showroom floor.
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#394513 - 05/13/08 11:45 AM Re: Inflating your claims [Re: RazorFoot]
harlan Offline
Professional Poster

Registered: 07/31/04
Posts: 6665
Loc: Amherst, MA
A clerk at 'Best Buy'?

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#394514 - 05/13/08 11:50 AM Re: Inflating your claims [Re: harlan]
RazorFoot Offline
Professional Poster

Registered: 12/01/04
Posts: 2064
Loc: Seated at the computer, DUH
Close but my inventory base was not that broad.
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#394515 - 05/13/08 11:51 AM Re: Inflating your claims [Re: Tashigae]
MattJ Offline
Free Rhinoplasty!
Prolific

Registered: 11/25/04
Posts: 15634
Loc: York PA. USA
Tashigae -

Worked at a McDonald's in China?
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#394516 - 05/13/08 12:49 PM Re: Inflating your claims [Re: MattJ]
Tashigae Offline
Mister Bendy

Registered: 03/08/05
Posts: 690
Loc: Samarobriva, Gallia
Quote:

Tashigae -

Worked at a McDonald's in China?



Correct!
Except that wasn't in China but in England. Here are the details of the claim-inflating process:

- In terms of mere size, the Donnie's where I worked was bigger than any other restaurant in Southport, hence the "greatest restaurant in town".
- I would often be asked to run the chicken section on my own (since it was usually less busy than the beef section), which would make me my own "chef". My nationality makes that a "French chef".
- Another of the responsibilities I was most often assigned to was to put the right drink in the drive-thru orders, hence the "cellarman".
- It takes only two awards to make it "several": I was once employee of the month, that's one. As for the "three stars", they of course have no connection with the stars used to rate French restaurants: A McDonald's employee's badge has five slots to put stars (one for 'awsome burger-maker', one for 'extreme speed', 'extreme cleanliness', etc.). Earned 3 out of five. Talk about an achievement!
- As most crappy jobs, McDonald's is a major immigrant-worker magnet. I worked with a Pole, a Czech, a Latvian and two Lithuanians. Therefore, people came indeed to that restaurant "from all Europe". Just not to eat in it.
-One of my Lithuanian fellow-workers once asked me if he could record me doing my magic tricks. That's how "a man coming from a remote country" came to "shoot a documentary on my work", the which "work" had no connection with McDonald's.
(was asked a few times by my boss to entertain the customers, though...)
- "That restaurant is still of international reputation to this day." Now who's to deny that!
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#394517 - 05/14/08 01:52 AM Re: Inflating your claims [Re: Tashigae]
Ed_Morris Offline
Professional Poster

Registered: 11/04/05
Posts: 6772
wow..you guys have taken this exercise to new levels. let me course-shift this a bit to an artform I like to call: "Interpretive Martial Claimage" aka...BS Detection.

our first case study:
http://www.kempokarate.com/founder/index.cfm
Quote:

The life of Christopher N. Geary encompasses many amazing achievements. He was the first to bring the art of Kempo/Kenpo to Omaha. He was teaching by age 23 and by age 27 his success as an instructor, martial artist and businessman helped him begin to create a network of independently owned and operated martial arts schools. Geary is part of a lineage that dates back to the Japanese Samurai and the monks of the Shaolin Temple in China (525 A.D.)

"Geary is a great martial artist and technician," Hanshi Angel says, "He has a good mind for business and is devoted to the students and the furthering of martial arts."





Claim: "The life of Christopher N. Geary encompasses many amazing achievements."
Interp: 10th dan at 35 years old, would certainly make it to the top of the list in the 'amazing' category.

Claim: "He was the first to bring the art of Kempo/Kenpo to Omaha."
Interp: via mail-order.

Claim: "He was teaching by age 23 and by age 27 his success as an instructor, martial artist and businessman helped him begin to create a network of independently owned and operated martial arts schools. "
Interp: He was groomed young to start his own mcdojo franchise.

Claim: "Geary is part of a lineage that dates back to the Japanese Samurai and the monks of the Shaolin Temple in China (525 A.D.)"
Interp: A lineage path that traces thru the financial banking system to a World Sokeship Council to someone able to laserprint and fill in words '10th dan' with a pen. (2006 A.D.)



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#394518 - 05/17/08 11:25 AM Re: Inflating your claims [Re: Tashigae]
trevek Offline
Professional Poster

Registered: 05/15/05
Posts: 3337
Loc: Poland
A French McDonalds?

"Bonjour materf**ker... un Royale avec Fromage,(c'est systeme metrique)! Je suis un chien de resevoire. C'est une burger tasty!"

Am I close?
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#394519 - 05/18/08 07:52 AM Re: Inflating your claims [Re: trevek]
Tashigae Offline
Mister Bendy

Registered: 03/08/05
Posts: 690
Loc: Samarobriva, Gallia
Depends what you meant to come close to...

Not bad at all, actually.

The French for "mother" is just "mère", that "mater" of yours is really Latin. A Frenchman should be able to understand it though. The Donnies' in which I worked was a British one, not a French one, but since you asked... As stated by Tarentino, the quarterpounder isn't called so in France because my countrymen wouldn't have a clue about what that means. Strangely enough they didn't translate it as a "125-grammer": the French call it a "royal cheese'" instead (yes, with "cheese" in English ). For some obscure grammatical reasons, we don't need the "with". I guess Tarentino added it so it wouldn't sound so strange in English. The next sentence is nearly flawless (except "reservoir" is spelt in French exactly as in English: no need for that extra E). As for the last one, the true French translation for "tasty" would "goûteux", but that's a highly uncommon word in French, you'd sound posh as they come if you were to say "c'est un burger goûteux".
"Delicieux" would be more like it.

Go raibh mah-agat(am I close? ) for your attention.

(PS: your post is no longer this thread's last one.;) )
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