Yo I heard they added mayo without posting the change on their web site.
A friend of mine also said there may also be some light questions on the
european standard poupon!!!!
Duck
----- Original Message -----
From: John Neiberger <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Tuesday, August 01, 2000 9:49 AM
Subject: Re: Sysco cert question
> You mean there's a lab??? Oh man... well, I suppose everyone is making
> their intro certs harder to get. They're probably worried about the
> dilution of the certification. Are there any good study guides for the
lab?
>
> > AHH the test is very difficult so be carefull... i kept spilling the
> > ketchup.
> > Beware of trick questions (they threw in one or two about "catsup"
which
> > being english i totally slipped up on!).
> > shame about the certificate the send you.....its goes bad in the post
and
>
> > the post office confisgate it?????....something about damaging the
> natural
> > enviroment!!!what a cheek.
> >
> > steve
> >
> >
> > >From: "Drew Anderson" <[EMAIL PROTECTED]>
> > >Reply-To: "Drew Anderson" <[EMAIL PROTECTED]>
> > >To: <[EMAIL PROTECTED]>
> > >CC: "'Solt, Jasper \(spawar\)'" <[EMAIL PROTECTED]>
> > >Subject: Sysco cert question
> > >Date: Tue, 1 Aug 2000 11:00:58 -0400
> > >
> > >I have been studying hard for the Sysco Certified Condiment Engineer
2.0
> > >Exam.
> > >
> > >Does anybody know how many ounces of ketchup are in one packet? How
> many
> > >mustard packets will be distibuted on an hourly basis?
> > >
> > >Does mustard always have to go into the yellow squeeze bottle?
> > >
> > >
> > >
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