1. Why are the dates of manufacture and expiry fuzzier and disproportionately smaller to how perishable the product is? If it has been embossed on the milk packets, it’s not clear, if it’s in ink, it has been wiped off. In commercial brands of curds, the dates are invariably printed across the logo on the lid, and it takes some squinting to make sense of them. And don’t even ask about the imported foods that have been repacked by local distributors – often there’s only a date of import and expiry, never you mind when it has been made and bottled!

2. How is the polythene glove your salesperson uses to dole out food at the store/cafe an improvement in hygiene if it is reused constantly/ coughed/sneezed into/ picked up with paws that have scratched heads and picked noses? Why don’t we simply go back to ladles and tongs? And close the doors of the display units to keep the flies out?

3. If you are providing shoppers with plastic bags to put fruit and vegetables in, why don’t you distribute the bags across the trays containing the different vegetables? Why have them in only a corner of the store?

4. Why do you store the American/Chinese/New Zealand apples in chilled display shelves and dump their Simla counterparts to rot elsewhere? Not all of us are enamoured of foreign fruit, you know!

5. Why do you use only one checkout counter when the others, and the people that operate them, are idle? Is it because there are only four customers in line? Doesn’t it matter that the customers ahead of me seem to be buying enough supplies to last them six months while I’m only buying two things?

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