Let’s face it, being the person who sits behind a counter weighing out ganja all day long might not seem like hardest job in the world, and there are plenty of people who would take that gig just for the leftover shake at the end of the day. But that doesn’t mean it isn’t work. I spoke with a few budtenders around town and merged their responses into this list:
1. You reach into every jar with your grubby little hands.
See those big metal tongs on the counter? Use them. Nobody wants to smoke whatever nastiness may be on your hands, nor do they want the crystals that should be on their herb stuck to your fingers.
2. You are a know-it-all.
Budtenders like seeing different kinds of herb, and if you’ve got something worthwhile, then by all means bust it out. But condescending, my-pot-is-better-than-yours attitudes get old quick. If your friend has better chronic, go get it from him instead of bad-mouthing our product. Our Diesel isn’t as good as your caregiver’s? Go get a bag from him. You’ve seen better hash at another shop? Great, go buy it there. Odds are it isn’t, and that’s why you are in the shop. Also, budtenders say they’re noticing patients complaining about herb not being dense enough. Too bad if you don’t know what a good, stringy sativa looks like — but rest assured that a gram of plant matter is a gram of plant matter, regardless of the density.
3. The line behind you isn’t getting any shorter.
Budtenders are all about helping you with your wellness needs, and have no problem taking an hour to do so even if there are patients behind you. And yeah, a lot of the time they’re sitting around with nothing else to do but listen to you. But when there’s a line, how about hurrying things up? They don’t need to hear about your shitty job, your weekend plans, or your cat’s birthday party.
*Sidenote: one of the female budtenders I spoke with said her major pet peeve is being hit on. Guys, even though it’s called a “bar,” it really isn’t one. Leave your pick-up lines at home.
4. You only come in for the freebies/You ask for the “hook-up.”
For a budtender, there’s nothing worse than barely getting through an introduction when a patient starts asking about what freebies the dispensary is offering. If you are a first-time patient, you’ll likely get a little bonus in your bag — but let them at least get through the spiel of what they have to offer. A dispensary has set prices and weights for a reason: This is an actual business with an actual business plan, not some dude selling pot out of his basement.
5. You hang around the shop.
Budtenders realize that they’ve created a cool spot and they know how easy it is to get sucked into the glossy pictures of High Times on the waiting-room table — but go home. They put in the leather couches so that people waiting in line would have a comfortable spot to chill, not so you’d have a place to nap for a few hours in the middle of the day. To quote Seinfeld, “I already have enough friends.”
Posts Tagged ‘mmj dispensary’
Photo by: Robyn Twoby
You tip a waitress don’t you? So why not throw a couple of extra bucks for a person that takes care of your weedy needs? As a Cali MMJ patient, I’m able to frequent any number of collectives in California. It’s nice when I’m traveling within the state to visit a collective and pick up a local strain or bud. One of the local collectives I frequent here in Los Angeles, has had a sign behind the counter saying “Budtender’s Appreciation Day 7-11-11” forever, so I decided to ask what it was all about.
“I don’t really know” was the first answer one of them gave me. I later found out it was a day they had come up with on their own. It got me thinking. BudTenders DO provide a necessary service to MMJ patients and have to put up with a LOT of shit from patients and bosses, so why shouldn’t they have their own day?! . People may “think” a budtender’s job would be the tits having access to so much weed everyday. Wrong-O! Try waiting on people that are finicky, bitchy and abusive for 10 hours a day for pretty humble wages.
We have Secretaries Day so why not Budtender’s Appreciation Day?
If anyone can make this day a reality and a movement for all the budtenders out there, it’s Hail Mary Jane and OUR GREENIES!!
So this July 11th, when you are at your favorite collective picking up your meds, why not surprise your Budtender with a tip, a gift, a hug or just tell them how important they are. Make your Budtender feel special on their day! Remember 4:20 started somewhere too!
Tell them HMJ is showing the love for all Budtenders!
Let’s make “BudTender’s Appreciation Day 7-11-11” a real day!
Cannabis is often added to alcohol to make a quick and effective drink that will keep. However, we suggest consuming this red wine concoction on the night of making, and of course sharing it. This simple recipe serves 6-9 people and is an easy way to rid yourself of any trimmed leaves you may otherwise be discarding.
- 1 bottle of good red wine
- 4 cloves
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cardamom
- 1/2 teaspoon ground cinnamon
- an orange to stick the cloves into
- 28 grams (1 ounce) of trimmed cannabis leaves
Combine ingredients in a large pan and warm gently for 2 hours. Then strain and serve.
Marijuana French toast? Yep, you read that right, and there’s no tastier way to completely ruin your early-morning motivation.
(source: Dee Adams)
- 1 French baguette
- 1 ½ tbsp. butter
- 3 tbsp. cannabutter
- 4 eggs
- 1 cup milk
- ¼ cup sugar
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- ½ tsp. salt
- powdered sugar
Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish. Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick. Using a small bowl, cream the pair of butters together until thoroughly combined. Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.
Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.
When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.
As in Turkish coffee houses, or in bars of 16th century Amsterdam, this recipe has been a favorite for centuries.
- 300 milliliters (½ pint) hot fresh coffee
- 1-2 grams finely ground hash
- ½ teaspoon caster sugar
- 1 tablespoon of Tia Maria
Brew some fresh coffee and divide it into two cups. Add the sugar, liqueur and hashish to each. Top with whipped cream and dust in cocoa.