Site na enyi, Bob Carlson, na AhụikeX:
Ihe nkuzi na - enweghi oge n’otu ndị ndụmọdụ nwere ike isi mee ihe dị iche na nzukọ.
N’izu gara aga, anyị kpọpụrụ ụfọdụ ndị enyi n’ụlọ oriri na ọ newụ newụ ọhụrụ, ma chọpụta na onye na-elekọta anyị nke nyere iwu ka anyị were ngaji n’akpa uwe elu ya. O yiri obere iju.
Mgbe nwayo ahu butere anyi mmiri na akuku anyi, achoputara m na o nwekwara ngaji na akpa uwe ya. M wee legharịa anya wee hụ na ndị ọrụ niile nwere ngaji n’akpa ha.
Mgbe onye nlekọta ahụ bịara ịsa ofe anyị, m jụrụ, sị, "Gịnị kpatara ngaji ahụ?"
“Well,”he explained, “the restaurant's owners hired a consultant to revamp all our processes. After several months of analysis, they concluded that the spoon was the most frequently dropped utensil. It represents a drop frequency of approximately 3 spoons per table per hour. If our personnel are better prepared, we can reduce the number of trips back to the kitchen and save 15 man-hours per shift.”
As luck would have it, I dropped my spoon and he was able to replace it with his spare. “I'll get another spoon next time I go to the kitchen instead of making an extra trip to get it right now.” I was impressed.
I also noticed that there was a string hanging out of the waiter's fly. Looking around, I noticed that all the waiters had the same string hanging from their flies. So before he walked off, I asked the waiter, “Excuse me, but can you tell me why you have that string right there?”
“Eenụ!” Mgbe ahụ, ọ wedatara olu ya. “Idịghe kpukpru owo ẹsitịn̄ enyịn ẹnam n̄kpọ. Onye ndụmọdụ ahụ m kpọtụrụ aha chọpụtakwara na anyị nwere ike ịchekwa oge n'ime ụlọ mposi. Site na ịkekọta ụdọ a n'isi gị mara ihe, anyị nwere ike ịdọpụta ya na-emetụghị ya aka ma wepụ mkpa ịsa aka anyị, belata oge anyị nọrọ n'ụlọ mposi jiri pasent 76.39. ”
“I wepụtachaa ya, olee otú ị ga-esi weghachi ya?”
“Well,” he whispered, “I don't know about the others … but I use the spoon.”