Recent content by shanpaul

Re: Active/Inactive?Thanks Laurie. I looked at my commission report online and it shows over $300 in commissionable sales in February. So that means I should have through August! That's what I was hoping for.I'll double check with my recruiter to be sure.:)

I haven't had any sales since February - my own choice due to some personal things going on. I know that I am really close to losing my Pampered Chef status. Does anyone know if it expires the end of July or if I have through August to try and get my career started again?I have decided to make...

That's what I'm telling him...but he really wanted to plant the seed of an idea, hoping that they might tack something from his wish list onto their order. Thanks for the info.

If a host puts together a wishlist on the website, will the guests who visit be able to see it? He's moving out into a new place on his own and isn't getting custody of most of the kitchen things, so he's hoping that friends & family will help him stock the new kitchen.

thank you! I'll check on it that way and offer a disclaimer that I may be wrong, but it's my best guess. I appreciate the quick response!

A guest placed an order to be delivered to her home rather than the host's home. In the HO email, it doesn't say which tracking number is for the host's box and which is the guest's box. The estimated delivery times are 1 day apart, although they are going to the same town. Is there any way...

Nevermind. I did a search on CC and found it. I appreciate the help!

Thanks! Do you know where I can see a list of what all is included?

I could have sworn that shortly after I signed up in November I got an email that said something about a limited time offer for new consultants to buy a package of marketing supplies like business cards, etc. I looked for that information yesterday, but couldn't find it. Was I dreaming...

Barry, It's kinda funny reading your posts because I'm in the EXACT same place. I was a consultant in the 90's and have such vivid memories of all the crescent roll and biscuit dough recipes that I used to do. I stopped cooking that way for my family years ago, and when I re-joined, I...

I always use the scoop to make sure they're all the same size, then just roll them quickly in my hands to make them perfectly round. Just finished a batch of peanut butter truffles doing this. And they sure look pretty!

I'm wondering if anyone takes a quick survey of your guests before starting to cook/demo, and then majorly changes what you do & say depending on their answers. For example, if you end up with a bunch of "foodies" do you talk or demo dramatically differently than if you have a group of people...