SpaceyCat: How/why would you keep track of how many men you've had encounters with once you get beyond 1K? I mean really. That seems like a lot of effort, unless you just want to count the notches on your belt.
It may be more of a projected number, given averages of new clients. Sort of like how many meals I've personally plated professionally. I average anywhere from 70 to 200 plates a night--and take maybe a month of vacation time a year, so 287 days a year--so I've literally put my hands on over half a million meals in my career, and that discounts the times I did banquets, because that was more like 500-600 plates a shift, so the proper number is closer to over a million plates passing through my hands over the last 25 years or so. There are still meals that I remember cooking, and specific customers, but after a while it sort of blends together, but you do remember certain events and certain folks, sometimes with fondness or humor, and sometimes with how infuriating said bastiches were.
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