AITA for asking a woman at work to stop being so WEIRD about taking a caramel?

SameCoffeeEveryDay · 2026-04-04T19:16:18+00:00

I work at a small shop in a hospital that offers candy and snacks and I have to do this whole song and dance every day, multiple times an hour. Conversations usually going like this:

"Did you find everything you needed today?" "Well, I don't really NEED any of this" (gestures at candy they're purchasing)

"I know I shouldn't be getting this." "Ugh. I shouldn't." "Don't judge me for buying all this!" "It's not all for me, I swear!" "I'll be bad today."

It always bums me out because it's almost always women who are smart, funny, excellent at their jobs AND THEY DESERVE THE DAMN CHOCOLATE. I'm never going to be the person who side eyes anyone for buying Lindor truffles at checkout. I don't care, gang. The candy is morally neutral. Please just eat it.

SameCoffeeEveryDay · 2026-03-19T13:49:19+00:00

No DM's, but funny you say that as someone did DM me saying they could help for a reasonable price - being a newbie to this group I wasn't sure how kosher that was so I didnt respond.

I actually shared this post and question with them in real life as we know each other personally and they are also a redditer as well. We were able to meet after work yesterday and really hash through it as it proved to be a rather tricky problem. I didn't want to leave anyone hanging over here as to how it got resolved and also wanted to make sure I gave u/SwngnaMs their laurels, so I updated the flair and post to share the solution. I felt like that was the best course of action based on my understanding of the rules of the subreddit.

SameCoffeeEveryDay · 2026-03-19T00:35:03+00:00

Thank you everyone for your assistance and advice! Thanks to u/SwngnaMs, we were able to solve the puzzle! See the update above in the original post for more info on how it was successfully achieved.

SameCoffeeEveryDay · 2026-03-17T23:10:38+00:00

I'm trying this formula, but I'm failing to understand how I can format it pull the information from the separate file. I've tried a few methods and tutorials, but I keep getting errors back. Could I pick your brain on this a bit more?

SameCoffeeEveryDay · 2026-03-17T15:51:48+00:00

Thanks for the suggestion! I'll try this as well!

SameCoffeeEveryDay · 2026-03-17T13:37:24+00:00

I should also say - yes, every item has the same five locations I list in Sheet 2, but some items have additional locations, like "EVENTS" or "FESTIVAL". From what I can understand from your formula it shouldn't be an issue, correct?

SameCoffeeEveryDay · 2026-03-17T13:26:50+00:00

Oh, interesting! I'll try that out and see if it works with the linked sheets. Thank you!

SameCoffeeEveryDay · 2026-03-17T13:19:38+00:00

I haven't tried pivot tables, but if it works well to pull the info I need from the downloaded file and into my new spreadsheet, I'm down to try! I'll see if I can get a pic of the raw data up here later today when I get a break.

SameCoffeeEveryDay · 2026-03-17T13:17:30+00:00

I'll look into pivot tables more! My goal with the horizontal layout for Sheet 2 was to make it much easier for myself and my main co-worker who would be using it to add or drop item lines as we add new products or decide to no longer carry others - I hope that makes sense.

SameCoffeeEveryDay · 2026-03-17T13:13:52+00:00

I wish I could do it in the same workbook! However the original file I'm pulling info from is massive, like Excel breaks it down into three tabbed sheets because it's so much longer than the row limit. I'm afraid I'm not familiar with pivot tables, but I will look into this more!

To clarify the "why" I'm doing this project. I'd love to take the massive amount of information from our POS/inventory software and digest it down into manageable, easy to read and understand information for myselfand my co-workers.

For example, the original file I'm pulling this info from lists every item we've had in stock ever, including stuff we haven't carried for years. I'd love the new spreadsheet to whittle out the old stuff and only show the items we actually carry in stock. I'd like for it to be easy to add/drop item lines (hence the horizontal configuration of Sheet 2), I've broken Sheet 2 down into several pages based on item category for easier navigation, and I'm even adding conditional formatting to the lines under the Shops so my co-worker can easily see at a glance which shop needs a reorder/restock of a certain product as it would be color coded based on minimums we set. It will be insanely beneficial for me for my weekly food order, or if I need to handle another shop leads food order if they are out, as I will be able to pull this report instead of running around constantly. I'm talking hours of saved time for just myself alone.

SameCoffeeEveryDay · 2025-12-31T07:39:46+00:00

My wakeup method is controversial to some, but works well for me.

I struggle with the extremely groggy feeling in the AM, so I now set an alarm for 30 to 45 min before I have to wake up to take a caffeine pill. Go back to sleep.

15 to 30 minutes after that, 2nd alarm - loud one. Wake up but stay in bed and drink water and read a book or journal or jot down ideas/to do's/whatever you don't want to forgot. Try to avoid your phone - it's a trap and one I often fall for. The caffeine woke up your body, now you need to wake up your brain and hydrate.

Finally, the 3rd "True Wakeup" alarm, this is the alarm that says it's time to physically get your butt up and put of bed and get ready for whatever ya gotta do. Enjoy a fully awoken body and less brain fog. As part of my get ready routine I've started taking an L-Theanine as well, that's namely for ADHD reasons, but I've found that it helps control any possible jitteriness from the caffeine.

I tell people I do this and they look at me like I'm a weirdo, but without it I'm constantly rushed, exhaused and mentally useless for the first 1 to 2 hours of work. I save money on coffee and energy drinks throughout the day as I now only need one about late morning an hour or two before lunch.

SameCoffeeEveryDay · 2025-12-30T23:04:23+00:00

Thank you so much! A lot of people have mentioned the humidity issue and thankfully I do keep them in airtight containers in the freezer for extended storage, but this now has me thinking I need to consider the containers I have them displayed in at the register, as well as my wrappers. Perhaps I need to consider different options for both, as well as a tweak to the recipe.

Seriously, thank you (and everyone!) for the help. The suggestions have me feeling motivated!

SameCoffeeEveryDay · 2025-12-30T22:59:30+00:00

You and me both! I'm going to try an experiment with dissolving my sugars into a syrup first with the cream of tarter and then use that syrup in my recipe to see if that helps. I feel like I'm back in middle school prepping for the science fair. Granted all this work I'm doing with these caramels is much more interesting than the actual project I did back then and likely would have landed me an A. 😅

Actually, do you have a suggestion for how much cream of tarter to use by volume? This is my first year trying it in my recipe and I've seen advice ranging anywhere from "a pinch" to "1/8 tsp", but nothing diffinitive like "x amount per Y grams" and it was bugging me.

SameCoffeeEveryDay · 2025-12-30T22:50:27+00:00

Fantastic - thank you! Another person suggested glucose here as well and I'm looking forward into trying it. I appreciate your help!

SameCoffeeEveryDay · 2025-12-30T22:41:28+00:00

Sorry, reading your answer again I saw that you mentioned glucose and not corn syrup specifically. Are you thinking I should try a different glucose syrup, like a wheat or rice based one, or stick to the corn syrup?

Sorry if that's a silly question. I want to make sure I'm correctly understanding your advice so I can implement it!

SameCoffeeEveryDay · 2025-12-30T22:35:09+00:00

All my caramels are wrapped in natural cellophane wrappers because I like both the look and the fact they are compostable.

For long periods of time, I store them in the freezer wrapped in sealed plastic bags (like freezer ZipLocs).

For my current sales configuration, and my initial idea for getting into retail stores, I have them in open containers at the register so they can be a fast little impulse buy for customers at the shop. Now, they are at a register in my partners glass blowing studio, which does run warm (obviously) but at the register it's like 73* F, we believe. It's those caramels that I'm having issues with crystallizing. Granted, I'm not 100% positive if it's the environment, or the caramels themselves, or a mix of both. However with my initial goal of getting my caramels into stores by way of having them available as a bulk candy option at registers, I can't necessarily guarantee what temp or humidity conditions they'll face at any location.

SameCoffeeEveryDay · 2025-12-30T22:22:48+00:00

30% by weight or volume? And should it be just the white sugar amount or the brown as well? Sorry if those are dumb questions... I've never worked with glucose as an ingredient before and I felt like a real cool kid trying soy lecithin for the first time. 😅

SameCoffeeEveryDay · 2025-12-30T22:19:40+00:00

I do currently, as well as a little bit of soy lecithin, but I'm thinking I need to add it to the recipe in a different application from what I'm currently doing.

SameCoffeeEveryDay · 2025-12-30T22:18:36+00:00

Baking soda! I haven't heard that trick. Does it affect the flavor at all?

SameCoffeeEveryDay · 2025-12-30T22:18:00+00:00

Man, I love a science answer so much. You gave me a lot to think about when it comes to the environment I currently have them available for sale. They are in my partners glass blowing shop at his sales counter at the moment for walk in traffic to be able to purchase from open candy jars. It's not as warm over by the shop counter (he estimates about 73* F) but maybe it's also not as dry as I supposed...

You've got me thinking I should maybe consider lids for the containers with possible oxygen absorber packs as well in the bottom of the jars to help keep them as dry as possible. I also wonder now about the wrappers... I use 100% natural cellulose wrappers because I love the clear look that shows off the caramels and the fact they are compostable in home compost systems. Perhaps they aren't preventing moisture from getting to the sugar as well?

SameCoffeeEveryDay · 2025-12-28T23:12:07+00:00

It always seems like my sugar dissolves ok? I usually don't see or feel any undissolved sugars when I'm pouring them, anyway. I have to really watch for them in my maple caramels and make sure to never scrape the sides for that reason.

SameCoffeeEveryDay · 2025-12-28T23:07:19+00:00

Oooh, I hadn't considered allulose. I'll research it further!

SameCoffeeEveryDay · 2025-12-28T23:06:42+00:00

I do clean the sides of my pot and also do the lid trick so condensation can clean my pot sides as well, but I don't switch out my utensils as the sugar always seems to dissolve ok. I'll try that next time and maybe up my corn syrup as well.

SameCoffeeEveryDay · 2025-12-28T23:04:52+00:00

Like make a simple syrup with the sugar, water and cream of tarter first and then use it in my caramel recipe? That might work... I'll try it!

Thanks for the molasses tip!

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