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jbelmont
California
3106 Posts |
 Posted - 06/17/2012 : 1:03:41 PM
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Here is a cute story about notaries, pricing formulas and haute cuisine.
A notary just finished a signing and has some spare time. He notices that there is a new Asian restaurant that serves Sushi, Thai, and Chinese food all under the same roof. He sits at the sushi bar and instead of looking at the menu, just asks what they have and what it costs.
The sushi chef rattled off the two most popular items.
Sashimi is 3 ounces for $16 (any type of fish except for blue fish)
Cooked Black Cod is 6 ounces for $16
Then, the notary comments, "It seems like you give a cheaper price, the more work you do. If it is raw it would be $32 for six ounces, but cooked it is half price. Sometimes I feel like it is like this for my notary work. If I do a signing with 70 pages I might get paid $100, but if I have to print out three sets of documents, each 150 pages, I might only get $70 for double the work!
The sushi chef replied, "It is more complicated than that."
Then the notary said, "Hmmm, I don't know what your menu says, but I have the distinct feeling that I should order the ---
Double Cooked Pork...
I bet that will be half the price ounce per ounce of the fish that was only cooked once... Since you are doing quadruple the work of serving me raw fish, I predict that you will charge an inversely proportional price such as 25% of the cost of the sashimi ounce per ounce. I am predicting that this dish will be only $8.00 if you have it, exactly half of the single cooked fish".
The sushi chef replied, "You are almost exactly right, the double cooked pork is $9.50, but what you have to understand is that the price of sushi grade fish is much higher because it has to be flown in from Tokyo, where cookable fish is locally available and very affordable. Also, pork is very inexpensive in California, but the long cooking procedure is very labor intensive, not to mention using a lot of gas."
Then the notary said, "So, you are trying to say that you charge based on how much EFFORT you put into a dish, as well as how much the MATERIALS cost... what a novel concept... Maybe NOTARIES should start charging based on materials and effort too instead of getting yanked around by low-ball and dishonest companies."
The sushi chef said, "In Japan, people do not adjust their prices due to desperation or confusion. They calculate their pricing formula and stick to it. It is not only a matter of solid business practices, but a matter of dignity."
The notary replied, "Maybe notaries should figure out ahead of time what their pricing formula would be, and include mechanisms to add variations in traffic time, and other variables like going back a second time, cancellations, etc., and come out with a very intricate pricing formula."
The sushi chef said, "That is how I would do it. In the mean time, your double cooked pork is ready, and I highly suggest this lovely mustard sauce -- just don't use double proportions of mustard or you will need to drink five glasses of water to recover!"
The notary questioned, "By the way, if this raw fish is coming from Tokyo, is it radioactive? Will we all turn green?". |
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The notary at the sushi joint
