How to Count Back Change

How did cashiers know how much change to give back before computers? They counted it back by hand. This tutorial makes it easy to give back the right amount of change.

Peg owned an antique store and a hair salon and worked in a variety of retail settings before moving into a corporate role.

Yes, I’m one of those people who gives the cashier the exact change for a purchase. I can hear the groans at cash registers everywhere as I dig into the depths of my purse while people in line behind me narrow their eyes and glare. While they’re checking their watches, I ask the cashier, “Is it too late to give you the seven pennies?” The crowd groans. I have actually been told, “Yes, it's too late.”

It's likely that these cashiers were never trained to count back change to a customer. When I ask cashiers if they got any training from their employers like how to bag groceries or what to do if the customer wants to give you the pennies, I'm shocked when they tell me, they didn't.

Here's the way we were taught back in the days before registers told you how much money to give back.

Suppose your customer bought forty-eight dollars and thirty-seven cents ($48.37) worth of groceries. After you've already hit the cash out button, they hand you a one hundred dollar bill ($100.00).

If the cashier entered the amount of the purchase as exact cash received, the register won't tell them how much change to give from the hundred.

How do you figure out how much to give them? You count it back. 

For Example, the Customer's purchase is $48.37.

1. First, you're trying to round up to a zero or an even dollar amount.
2. Starting with the smallest denomination of coins, pull out one penny at a time and count to yourself, “Forty-eight dollars and thirty-eight cents (48.38)."
3. Take another penny and say, "Forty-eight thirty-nine, (48.39)."
4. Another and it's "Forty-eight forty (48.40)." You've reached an amount with a zero at the end.
5. You could move on to the nickel bin, but that's not the largest denomination of coin needed. Nobody wants a pocketful of nickels.
6. Go to the dime bin and pull out one dime. Whisper to yourself, "Forty-eight fifty (48.50)."
7. Next, go to the quarter bin and pull out one quarter. Count to yourself, “Forty-eight seventy-five" (48.75).
8. With the second quarter, say to yourself, "That makes forty-nine dollars" (49.00).

That's a full dollar amount and it ends in zero.

Move on to the paper currency.

• Pull a one dollar bill out of the drawer and tell yourself, "And one dollar makes fifty."
• Pull a 10-dollar bill from the drawer and say to yourself, "Plus ten makes sixty." You could also use two fives, but most customers want the highest denomination possible and not a lot of loose bills.

Still holding the change in your hand you move on past the tens.

Rather than giving them four more tens (forty dollars) for the rest, move on to the next higher denomination, which is twenty dollar bills. 

• 60 dollars plus a 20-dollar bill equals 80 dollars.
• Add one more 20, and you’ve got the correct change for 100.
• Now, you count it back to the customer just like you counted it to yourself. There's a reason to do this. It double-checks your math.

Why Should Anyone Learn How To Count Back Change?

When I turned 16, I started working retail at a dime store. Within the first week, the manager put me on the register. The first thing we were taught about operating that antique brass National Cash Register was that when the drawer flew open after ringing the merchandise, we counted back the change into our hand and then counted it audibly as we handed it to the customer. This is a lost art in today's world of computers and calculators.

Sometimes, it is necessary to know the art of counting change, like when we have a garage sale or work as a vendor in places that don't have automated registers like the flea market or the school carnival.

And, of course, there's the occasional customer like myself who likes to give the odd change to the cashier in order to receive back fewer one-dollar bills or coins. I'll admit, I do it sometimes to keep my math abilities fresh. This seems to have a negative effect on the register operators that can't make change without the machine telling them how much.

Giving Back Small Bills When Larger Ones Are Best

This week, I was shopping at the Ross store that recently opened in our area. I waited in the maze of roped-off lines, Disney World style, to approach the cashier. I gave her a $100 bill for a $48.23 purchase. I don’t usually have 100-dollar bills, but I sold some furniture at a garage sale, and they paid me in cash.

The cashier seemed taken aback that I would even think of using cash. He gave me five $10 bills and $1.72 in change. That was the right amount, but most people don't want a load of small bills in their wallets.

I asked, “Don’t you have any twenties? This is a lot of tens.” After marking the currency with his special pen to make sure the large bill was not counterfeit, he announced over the public address system, “I need twenties, here.” People in the line turned to stare at me.

It seems as if stores are not expecting anyone to use cash, and they don't supply their registers with the appropriate currency to make change.

Counting The Change Back To The Customer

Now, to count it back to the customer whose sweaty little hand is stretched toward you.

Repeat the dollar amount of the purchase to them. “That’s forty-eight dollars and thirty-seven cents, Ma’am," being sure to emphasize the word to let people know that the customer is an old codger.

Next, calmly and firmly, count out the pennies. "Thirty-eight, thirty-nine and forty."

Now, hand them the dime. “And ten cents makes forty-eight fifty.”

Next, count back the quarters. The progression is from the smallest coin to the largest. "That's forty-eight seventy-five (after the first quarter) and forty-nine dollars (after the second quarter.)

Carefully placing the dollar bill in their hand, continue. “And one dollar makes fifty.”

Moving along to the 10-dollar bill, “Sixty.”

We're up to the twenties now. After the first twenty, say, “Eighty,” and handing them the last twenty, simply say, “And that makes one hundred dollars.”

Okay, maybe it is just too hard. When all else fails, tell the customer not to bring cash anymore and go on your well-deserved break.

Three Reasons Why You Should Count Back Change - from YouTube

Credit cards represent around 78 percent of all sales, but there will still be those people, like me, who like to use cash. You need to be able to make change for these people.

Then there are those oddballs who want to give you the change after you've already rung up the amount tendered.

"Can I give you the seven cents?" The next lesson will cover what to do when the old bat gives you the small change.

Fresh Peach Cobbler from Simple Ingredients

 

Easy Peach Cobbler

Making dessert doesn't have to be hard. Try this recipe and see for yourself.

If you're craving a tasty, fruity dessert to top off your meal, this easy recipe is way better than the frozen fruit cobbler at the grocery store.

Store bought cobbler comes out of the packaging looking like fruit filling with a flat pie crust on top. It's costly and tastes nothing like the cobbler Grandma used to make.

Why not make your own? With a few ingredients out of your cabinet, this dish is ready for the oven. You'll need is the following items:

• Medium mixing bowl
• 2 knives
• Measuring spoons
• Measuring cup
• Round oven-proof casserole dish (1 1/2 to 2 quart dish works best)

Use an oven-proof pan like a Pyrex or Corning ware casserole dish (1.5–2 quart) or use a deep dish disposable aluminum pan. No lid is required.

I often find casserole dishes at the thrift store. They're plentiful, not very expensive and make a great gift when making this recipe for a friend. For a couple of dollars, you don't need to worry if your dish disappears after a pot-luck meal or a social gathering.

Ingredients for the Topper:

1 cup all-purpose flour

2 Tbsp granulated sugar

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

1 egg, slightly beaten

1/4 cup milk

Ingredients for the Filling:

2 cans of sliced peaches, drained or 4 cups fresh fruit

1 1/2 Tbsp corn starch

1/2 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup liquid (water or drained juice from the canned peaches)

1 Tbsp lemon juice

1 Tbsp butter

1. Start by making the biscuit topper. In a medium mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
2. Cut in the butter by using two knives in a Criss cross fashion or use a pastry blender.
3. Combine the milk and egg and pour over the mixture.
4. Stir until slightly moistened and set it aside

For the filling:

1. Drain the canned peaches and save 1/2 cup of the juice. Set the fruit aside.
2. Add the cornstarch, spice brown sugar and the liquid in a saucepan.
3. Stir together over medium heat until it thickens.
4. Add the peaches, lemon juice and butter and cook for another 5 minutes or until the peaches are hot.
5. Pour the hot fruit mixture into an oven proof casserole dish.
6. Spoon the biscuit topper over the mixture, making 6 mounds of dough.
7. Bake at 400 degrees for 20 to 25 minutes until the crust is golden brown.

Serve warm or cold with ice cream and whipped topping (optional.)

Tip: I like a bottom crust so I often use ready-made pie crusts to line the bottom of the pan. Cut them out with a cookie cutter and they make a great crust.

They'll also work for the top crust.

Fresh Blueberry Cobbler:

1. Use 1 pint of fresh blueberries or drain a 15-ounce can of blueberries reserving 1/2 cup of the syrup for the filling. Set aside.
2. Blend 2 tablespoons of cornstarch with 1/2 cup of sugar and 1/2 cup of water or use the 1/2 cup of the reserved syrup in a saucepan and cook over medium heat until the mixture thickens and begins to bubble.
3. Add the drained or fresh blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of butter, and cook until the berries are hot (about 5 minutes).
4. Pour the hot fruit into a baking dish and cover it with the biscuit topper from the recipe above.
5. Bake at 400°F for 20 to 25 minutes until golden brown on top.
6. Serve warm or cold, plain or with ice cream and whipped topping.

Hope you enjoy this family favorite dessert.

Saving Memories for My Sister

Where Are You Little Girl?

The summer I turned 16, my mother and I drove from Miami, Florida to Tallahassee to see my sister. The 500 mile journey took us to the campus of Florida State University where Janet was a Freshman.

She was living in a scholarship house off campus with a dozen or so other students. Their house mother served as a chaperone and substitute mother to these young ladies during their pursuit of a college degree. They shared meals at a giant dining room table with living quarters in an historic house just a couple of blocks from school.

Janet took me with her to her classes and to the campus library, and nearby coffee shops where I played "Little Red Riding Hood" on the jukebox.

As we stood outside the student union, a friend of hers drove up in his shiny new Chevy Corvair and stopped right next to where we were standing.

He rolled down the window and I'll never forget what he did next.

Be My Love - Mario Lanza

This dangerously handsome guy, dressed to the teeth in a light blue button-down shirt with a skinny tie, the hottest styles during the 60s, reached out and took my sister's hand. Then, without any further provocation, he belted out the song in the video above with as much gusto and volume as he could produce.

Afterward, he simply drove off just as smug and confident as he'd driven up.

I asked my sister if that was her boyfriend. She said, "No, he's just a drama student who is deeply into his craft."

I never forgot that few minutes where I thought it was the most romantic thing I'd ever seen.

Janet found her first true love on that campus, but it wasn't the Mario Lanza impersonator. She and Jim got married in April of 1967 in a church wedding with flowers, a long, flowing white dress, a best man, a flower girl (my little 5 year-old cousin) and two bridesmaids including yours truly.

She probably doesn't remember either of these events now. She's suffering from early onset dementia. It's up to the rest of the family to keep her memories safe. 

That responsibility falls mostly on my niece, Janet's daughter who lives in the same town in South Carolina.

Those of us who have served as caregivers know the heavy burden that this entails. It's a complex blend of guilt and exhaustion from trying to do it all, caring for your mother while carrying a full-time job, caring for a retired spouse, a household and the daily grind of life's activities.

I admire her perseverance and fortitude. You know who your are.

Cruising on Virgin Voyages - What We Did and Didn't Like

Choosing the right cruise line can make the difference between a good trip and a great one.

After seven cruises with another cruise line, we decided to try Virgin Voyages. The draw for us was that  passengers have to be at least eighteen years-old. As seniors, we value a quiet and slower pace.

One of the best features of Virgin Voyages was the embarkation process. There was a separate entrance for suite and VIP guests which really made a difference on our first impressions. How they treat you before you get onboard says so much.

There was also a separate lounge area with snacks and refreshing drinks while we waited to be escorted onto the ship.

Once aboard, we were directed to one of the lounges for complimentary champagne and a chance to meet our personal concierge who is tasked with meeting the suite passenger's special needs.

Embarkation Lounge

In our "Rock Star Suite," the bed was placed at an angle to the side wall because of the trapezoid shape of the bathroom. The head of the bed was against the shower wall and had a huge window that let anyone see into the shower and sink area of the bathroom. 

The big-screen TV faced the couch but in the distance between, there was a glass table. Underneath the TV was a wire-backed throne style chair. Pretty but not comfortable.

We asked for a window shade to cover the bathroom peep-hole and it was immediately provided.

The couch was rectangular foam with a matching ottoman. If you're of average height the couch was too deep to comfortably sit back and bend your legs.

There were drawers inside the closet and room to store suitcases under the bed. A hair dryer was provided inside a small chest near the door. Two of the three drawers under the bar were filled with assorted cocktail glasses.

The mini bar had an impressive assortment of full-sized bottles of liquor, wine and even Moet champagne.

I like that they provided sparkling water and fresh water in refillable carafes on a serving tray.

There was also a record player, a speaker, vinyl LP albums and a room telephone which took up a lot of the counter space.

The mini-fridge was stocked with specialty beers, Red Bull and Kombucha. An ice bucket was replenished twice daily along with carafes of sparkling water and filtered water.

The bathroom was enormous and tiled in Italian marble with a seating area at the wide end of the shower. The shower controls were at the opposite end.

There was no enclosure or shower curtain but it had a small retaining curb at the base to keep the water in.

The balcony was huge and had a red string hammock, two upright metal chairs and a small metal table.

Pools onboard were small and designed for plunging rather than swimming. One round pool was divided into quadrants for socializing. Hot tubs were plentiful in different areas of the ship along with thermal suites for hydrotherapy and sauna. 

The arcade had vintage board games like Scrabble, Battleship, Clue, and an indoor shuffleboard.

The deck area was furnished with round, bed-type loungers in red vinyl for sun bathing, covered with terry cloth slipcovers.

The music in the corridors and sitting areas was modern. Occasionally, we heard a familiar song. The thumping bass of the after-hour music, actually rattled the walls of our suite. (Yes, we're old.) 

Our departure was delayed while repairs were made to the rear end of the ship. Welders could be seen from the restaurant windows on the deck below..

View from the restaurant aft of the ship.

Common areas were painted in shades of bright red, purple, orange, and yellow on walls, floors and covered surfaces.

Food

The ice cream place had hand-scooped flavors in waffle cones or a cup. Wonderful! Thankfully, there was a curved sofa near the ice cream parlor as their seats were unwelcoming.

The art on display was unusual. One sculpture seemed to be two bar stools welded together with a face painted on the seats. There were a lot of sexual innuendoes in the paintings and naming of areas. They even had a tattoo parlor among the few shops. It's definitely a place where anything goes. No surprise. It is the Scarlett Lady after all.

Many of the ship's activities were geared for the late-night crowd like the pizza place which didn't open until 2:00 PM but it stayed open late.

Even the elevator was unusual with black lights and flashing marquees inside.

We enjoyed our dinner at Extra Virgin Italian Eatery. The host seated us at a bar-height table. Appetizers were cheese, nuts, salami and salsa. The 2nd course came immediately after the 3rd course - a side of pasta Bolognese and a filet for the hubby. I ordered Gnocchi and the sea bass. It was wonderful.

Breakfast at The Wake was not our favorite. They recommended a more traditional meal at Razzle Dazzle where we ordered fresh fruit, egg choices, pancakes, waffles and more.

The Galley was similar to a buffet where you raise a flag and wait staff takes your order. They bring the meals to the tables, so no self-serving which I liked. I liked the cheeseburgers but the fries were amazing, topped off with an incredible dessert called "Smores in a Cup."

Refrigerated dispensers had pre-prepared sushi and Bento boxes along with fresh fruit. 

Musical tastes, food choices, likes and dislikes are all subjective. What one person loves, another might not. We prefer simple meals with food that we recognize.

This dish was from the experimental test kitchen where invited guests can sample new and unusual foods.

Our Preferences May Not Match Yours

One of the things we missed from other cruise lines was the Piazza with its distinctive buzz of people having a good time listening to music and dancing or just observing. Virgin offers more intimate gathering spots where people can congregate.

The lounges seemed to discourage people from sitting at the bar, preferring that you order on the online app instead. A waiter would then deliver your beverages to you.

Aboard Virgin Voyages we felt out of our element, not only in the average age group aboard, but in the choices of music, seating, entertainment and food.

Most of the chairs were made of wood slats, wire mesh or plastic chairs and backless benches. For seniors like us, it was difficult to find comfortable seating.

Ouch

That was our first experience on Virgin and maybe with more trips we could grow to love it as much as we do other cruise lines. Whatever ship you choose, I hope your voyage meets your expectations. You'll never forget the experience.