Commercial Truck Rental Agreement: Fill & Download for Free

Maybe 30 years ago, after an officer started writing me a speeding ticket, I posited a valid explanation. He paused, then said that he was not allowed to void it once he started. Subsequently, others said they had been told the same thing.In 1999, again, I was pulled over for speeding. After looking at my documents, the officer immediately began writing a ticket. But I laid a sob story on him anyway. After hearing it, he closed his ticket book, put it away, pulled out a different book, and wrote me a warning ticket.That sorta confirmed my suspicion i.e. that the “once I start writing a ticket I am not allowed to stop” line is just a BS statement to get people to shut up.For the full details, including the sob story, read on.I get pulled over for going 62 in a 35. Not as bad as it appears, though. It is a 3 mile stretch of level roadway, no curves. The only break is an entrance to a limestone quarry, which explains the slow speed limit… heavily laden, slow moving, turning trucks. But it was a Sunday, so the plant was closed. So my excessive speed was only a legal issue, not a safety issue.The officer was a Sherrif’s deputy. He looked like George Peppard from the A-Team; mid 50’s, trim, silver hair. So I’m thinking “ok, old school. Not some gung-ho young buck looking to write as many tickets as he can. Probably just playing out the string before retirement, no aspirations for promotion. Maybe I have a chance here” (of talking my way out of it).He asks for my license and registration. I dig out my license, inform him the car is a rental, and hand over the rental agreement, along with my license. He asks me how old I am. I resist the urge to tell him my date of birth is on my license, and just say 41.He hands back the documents. I twist to my right to stuff the rental agreement back in the glove box. I turn back to face him, and his ticket book is out, pencil dancing across the page, filling it out. Rats ass! “How did he move so fast?”, I’m thinking.My initial plan was to point out that it being a Sunday, 62 was not an unsafe speed. But now I am somewhat incredulous, watching him go after it. I was expecting him to ask why I was in such a hurry. I am thrown off my game. But I snap out of it, figure what do I have to lose, and blurt out “is there any way you could just write me a warning ticket? I could really use a break right now”.He stops writing, looks up from his pad, and says “oh yeah? How’s that?”So I begin my story. “Well, a couple of weeks ago, I had my car stolen.” He interrupts me, to say “that explains the rental”.“Yeah,” I continue, “and then, while playing with my kids in the pool, I ruptured my femoral artery, and suffered severe internal hemorrhaging. That is why I can’t bend my left leg”.He looks down at my legs, and sees my left leg extended straight out. I am 6ft 4, and show him how the seat is moved all the way back, to make it possible for me to even be sitting in the car. I then show him the difference between my blood swollen left thigh, and my skinny right thigh. (it was twice the size).Next, I hold up my left hand, which is wrapped in gauze, the thumb extended, blood seeping through the gauze. It was really quite gruesome, as I have hemophelia B, and it had been bleeding, off and on, for several days. LolI begin to tell the story about what happened. “I work over at Trinity Hardwood, delivering hardwood flooring”. Again he interrupts: “I noticed you have a commercial drivers license.”Carefull not to show my annoyance, I continue: “yeah. Well, I can’t drive with my leg like this, because I can’t operate the clutch. But they had me come in to cut some samples, something I can do standing up. My boss showed me how to operate the chop saw, what he wanted cut, and what length to make the cuts. But he failed to warn me about the danger of using a dull blade. So I’m cutting these samples, the blade getting duller and duller as I go. Finally, it kicked back on me, breaking my thumb and knocking off my thumbnail”.“Ouch!”, he says, “that musta hurt!”“It hurt like a sonofabitch!”, I reply.He leans back, rubs his chin, and says “boy, you really have had a rough time of it.”I say “yessir. Like I said, I could really use a break right now.”He says “well you know Mr. Mansfield, the reason we write these tickets is to induce people to slow down. If I thought writing you a warning ticket would do as much good as writing a regular ticket, I might be inclined to do so. How ’bout it? If I were to write you a warning ticket, would it do as much good to get you to slow down as a regular ticket?”And I say “Oh, it would do more good!”He says “More good, how do you figure that?”To which I reply “Well, if you write me a regular ticket, it’s just gonna piss me off. But if you can find it in the goodness of your heart to let me go with a warning ticket, I’ll be so grateful, I won’t want to let you down.”With that, he laughed, put away his ticket book, and wrote me out a warning.In this case, I think it was compassion that changed his mind. But it has been my experience that if I can make a cop laugh, my odds of getting off without a ticket go way up.Edit:To the police officers reading this and the comments, and I think I can speak for everybody here, we REALLY appreciate the job you all do in keeping our roads and highways safe. Heaven help us were you not out there doing your job. Also, from YOUR comments, I have learned that the policy regarding voiding tickets varies from dept. to dept.To everybody, I am enjoying reading all the comments. Even the few admonishing me for not obeying the law.

When they entered the paperwork they clicked the box for insurance. When the perfected the rental agreement the policy was put in force. You were insured by their provider. When you crossed the driveway so to speak you were insured. In many cases and I'm not positive with Penske because I have a Corporate Account with them you have to have a proof of current automobile insurance. Unless they have an agreement with Citi Bank they are probably not going to trust their equipment to a credit card benefit. There might be a Penske Rep in Quora that could shed more light on it. I know when I rent a box truck personally or a trailer I take their insurance. I buy a lot of used Penske and Ryder trucks. Commercial trucks driven by non commercial drivers have a high incidence of damage. Low clearance issues. Wide turning ratios. Tricky backing situations with only mirrors. Poor loading of cargo. These trucks while maintained well tend to get treated poorly.

To begin with, being on your feet for 12hr days in a 90deg kitchen isn't much fun... Good for those who are truly truly passionate about cooking!Challenges that's perhaps more prevalent in Singapore most commonly heard is the scarcity of labor supply, the rapidly rising commercial rental rates and food costs. Since in a foodie-society Singapore, land is scarce and competition tight (high demand for space), which explains some business owners experiencing having their rents increasing by more than half after their existing rental agreement expires. And nearly everything in Singapore is imported since there is limited agricultural land; everything from milk, eggs, fruits, produce, beef, pork... so you can imagine how much more the farmer has to charge to have their produce trucked or flown here so he can profit from his labor. And the labor situation is the same...new restaurants, cafes are opening everyday somewhere on this island, the demand for cooks/chefs are rapidly increasing, with only a limited supply of the local population to meet that demand (compounded with Singapore's low fertility rate standing at 1.2, the situation will not improve anytime soon).Like most restaurants (in most countries I assume), chefs and cooks work long hours in this hot environment - apart from dealing with orders pouring in at 7 tables per minute during dinner peak, the constant pressure to churn out customers' order correctly in less than 20mins, Chefs also have to deal with customers' changing their orders last minute, handle complains, demands, customers' personal opinions, negotiating with vendors, checking on the quality of deliveries (seafood, produce, proteins etc), or non-deliveries w/o prior notice from your vendors, calling for returns, making decisions in the face of ever-rising food costs, training and following up on your cook staff on food quality before sending it to the table...Hence, all those challenges, for a humble salary.That's what it's like to be a chef in Singapore.PS: these are only my personal account at best. Would love to hear a different side of the story!