Ponder that notion for a moment:
British people. Complaining. About food.
These are the people who thought, "I know, let's take a sheep's brains, add oatmeal, stuff it in a sheep stomach and boil the whole thing! Gah, it'll be great!"
We must be talking seriously scary vittles here.
Anyway, you Mortarblog regulars know – if there's one thing we harp about, it's this: People interact with your brand now. They can-and-will mess with you. Handle it wrong, and you're toast. Handle it right and you're much more delicious toast, served with butter and jelly on the finest china in all the land.
This gentleman was apparently less than pleased with Virgin Atlantic's board of fare. So he decided to interact with the brand. Our favorite bit:
Richard. Now imagine it’s Christmas morning and you’re sat their with your
final present to open. It’s a big one, and you know what it is. It’s that
Goodmans stereo you picked out the catalogue and wrote to Santa about.
Only you open the present and it’s not in there. It’s your hamster Richard.
It’s your hamster in the box and it’s not breathing."
Sir Richard gave the bloke a call, and hopefully smoothed it all over. Any of you lot flying Virgin Atlantic these days? If so, do give us a restaurant review and let us know if the letter had any effect. It certainly got some press.
I really don’t think you can complain about British food. You have mentioned 1 rarely eaten Scottish dish. A comment form an inhabitant of a country with the highest number of clinically obese, you should keep your eating/food comments to yourself. Especially as the number 1 past time in the states is over eating.
You lot should stop talking and start doing.
I will be 81 years old in June. I have no medical problems, work out every day, have all my hair, no pot belly and still go out and party every weekend and people almost faint when I tell them how old I am. People keep telling me I would be a good spokesperson for a health product or exercise program. I am attaching a recent photo of myself.
Mark Randolph Conte
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