Overcoming Challenges with Inputting Shows into a New System - My Experience

[Amanda_RI]

I just finished attempting to input one of this weekend's two shows into the new system. Not one, but three of my customers do not have email addresses, so I can't add them at all. I did email HO about that, but it could take days for them to get back to me. All of the trainings said to just jump on over once it was available, but now I'm kind of regretting it. :/

 

[chef131doreen]

I believe that is one of the biggest issues that will be changed , I and many other directors have decided to wait to enter shows in the we web till all the problems are straigtenrd out . I don't think that you can go back to p3 because you have submitted shows in the new web already .
Good luck but I would on Monday

 

[BethCooks4U]

Amanda, you didn't submit it yet right? Then I would enter them in P3 and delete the show on the new web. I mentioned to the tech guy I was working with about other things that I really wanted to do my show this weekend on the new web and he said to do it the old web and wait before using the new system until these bugs get worked out.

 

[vanscootin]

What I've been doing with people who refuse to give me an email is putting their name @ email.com. It takes it just fine like that. So if the person is Sally smith I put [email protected].

 

[NooraK]

What I've been doing with people who refuse to give me an email is putting their name @ email.com. It takes it just fine like that.

So if the person is Sally smith I put [email protected].

I'd be tempted to use @pamperedchef.com...

 

[Shawnna]

So, they need the email for receipts and in case there are problems...right? Can you just put in your email and then mail them a receipt.

 

[SuzanneWehrman]

So, they need the email for receipts and in case there are problems...right? Can you just put in your email and then mail them a receipt.

I think I'll start a new email addy JUST for this purpose! That way, I don't get flooded with the same email for every customer. Seems to me, it'd be easier to mannage it that way than mixed in with all of the email I already receive.

 

[monicag]

That's silly to have everything tied to an e-mail address because...not everyone has an e-mail address OR wants to give that to you OR has a computer......and what if they change their email address. This is something that you would have thought would have been brought up by the group testing this program. I sure hope they get all the bugs worked out before they add all of us on. I, for one, don't want to use it until it's working correctly.

 

[chef131doreen]

That is one of the things that I believe they are changing to NOT have e- mail addresses to th host or guest ,
I just send the host all of the receipts to sort the products it's just better that way and soooooo much better for us

 

[Amanda_RI]

That's silly to have everything tied to an e-mail address because...not everyone has an e-mail address OR wants to give that to you OR has a computer......and what if they change their email address. This is something that you would have thought would have been brought up by the group testing this program. I sure hope they get all the bugs worked out before they add all of us on. I, for one, don't want to use it until it's working correctly.

Well, I imagine that if they change their address, they'd do just what we do at Kohls.com or Amazon--they would go in, log in, and change their info. At least, ideally they would do that.

 

[Amanda_RI]

Amanda, you didn't submit it yet right? Then I would enter them in P3 and delete the show on the new web. I mentioned to the tech guy I was working with about other things that I really wanted to do my show this weekend on the new web and he said to do it the old web and wait before using the new system until these bugs get worked out.

Beth, thanks for the head's up on this! No, I haven't been able to even input it properly, so no submitting yet.

I did get ONE outside order on it, though--will I be able to import that to P3? I'll have to double check if I can see her entire credit card #.

 

[BethCooks4U]

Beth, thanks for the head's up on this! No, I haven't been able to even input it properly, so no submitting yet.

I did get ONE outside order on it, though--will I be able to import that to P3? I'll have to double check if I can see her entire credit card #.

That I don't know but hopefully you can see the credit card and you'd be able to print it or write it down. Then there's the option of calling her if all else fails...

 

[ChefLoriG]

this is from home office, it's how they want us to handle people that don't have email, at all. They really are encouraging us to get an email, that is how they will track the person, and the order, in case of anything in the future (like a recall, etc) but if they don't have an email, this is how we are to enter it for the person.....For customers who do not have an email address, please enter the customer’s 10-digit phone number followed by @mytpc.com in the required email field.For example: If a customer’s phone number is (630) 123-4567, you would enter [email protected].Using the suffix of @mytpc.com will allow you and the Home Office to have a consistent account for each customer. And if the customer does set up a “real” email address at a later time, they can do that easily by changing their User Name in their Account.

 

[Nanisu]

Home Office sent a work around about this yesterday.

 

[Amanda_RI]

Well, they sent it AFTER I submitted the show. I just put everyone in as [email protected] . I guess I can go back and change the info to the format that they want.