Me personally, I like layer 1. Bits and bytes of
wounderful Sysco stuff.
William Swedberg CCNP CCDP
--- Ole Drews Jensen <[EMAIL PROTECTED]> wrote:
> You must be very careful here - in US mayo, mustard
> and ketchup is at LAYER
> 2, but in Europe it's at LAYER 3, sometimes even
> LAYER 4.
>
> Ole
>
> ~~~~~~~~~~~~~~~~~~~~~~~~
> Ole Drews Jensen
> Systems Network Manager
> CCNA, MCSE, MCP+I
> RWR Enterprises, Inc.
> [EMAIL PROTECTED]
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----Original Message-----
> From: Karen E Young [mailto:[EMAIL PROTECTED]]
> Sent: Wednesday, August 02, 2000 12:53 AM
> To: ElephantChild; [EMAIL PROTECTED]
> Cc: [EMAIL PROTECTED]
> Subject: Re: Sysco cert question
>
>
> Funny, I thought that bread was an encapsulation
> method and was strictly
> determined by the payload. For example,
> Encapsulating corned beef and
> saurkraut in white bread WILL cause transport
> failures and a corruption of
> the mustard whereas the more stout "Rye"
> encapsulation method was designed
> to withstand it.
>
> Then of course there are the "open-faced" standards
> to learn. However, the
> main thing to keep in mind with these is that you
> need supporting hardware
> (forks). Besides, you hardly ever see them in
> practical use anywhere except
> in small shops that use chili to beef up the
> interface.
>
> *********** REPLY SEPARATOR ***********
>
> On 8/2/2000 at 6:22 AM ElephantChild wrote:
>
> :On Tue, 1 Aug 2000, Chuck Larrieu wrote:
> :
> :> By the way, is sandwich bread layer 1? does that
> make mustard, ketchup,
> :> and/or mayo layer 2? If the bread is sesame or 9
> grain, are the seeds in
> :> layer 1 or do they move up to layer two ( the
> MACademia layer> )
> :
> :No. Open-faced Sandwich Ingestion isn't relevant
> here.
> :
> :Bread is the Appetizer layer.
> :Condiments are the Daubed-on layer.
> :Fillings are the Creative layer.
> :
> :> "paul doyl" <[EMAIL PROTECTED]> wrote in
> message
> :> [EMAIL PROTECTED]">news:[EMAIL PROTECTED]...
> :> > Not this question again.
> :> > look thro' the archives.
> :> >
> :> >
> :> > >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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