British food has been around for centuries. Although people don’t always know to appreciate it at its true value, traditional British cuisine has a lot to offer when it comes to satisfying the tastes of different people from all over the world, with different cultures, religions and hence, different culinary tastes. British cuisine has in its “portfolio” many delicious dishes and a great variety from many different corners of the United Kingdom.
The reason for which British food has such a large variety of culinary options is the fact that British culture and cooking have been influenced in a great measure by immigration and overseas culinary elements. Do you want to know what most predominates in the United Kingdom when talking about food? Well, it’s pretty much all about: candies/chocolates (Cadbury Crunchie is one of the most popular chocolates in the United Kingdom), biscuits/cookies, tea/coffee and different groceries such as custard powder, pickles, mustard and many more.
Even though there are many disputes when it comes to the structure of the British Isles, one thing is for sure: the United Kingdom is a “square” formed of four parts – England, Northern Island, Scotland and Wales – each having their own different cultural and culinary traditions. Combined with the already mentioned elements – immigration and intercultural changes – all these factors have influenced in big proportions British food and have led to the appearance of new culinary styles such as Anglo-Indian (a popular food in the United Kingdom is Kedgeree – Flaked fish (usually smoked haddock), with boiled rice, butter and eggs and it is a food that has its origins in the time of the British Indian Empire).
British food has always been based on meat. Be it beef, chicken, fish, lamb or pork, this food is generally served with potatoes and one other vegetable. The most encountered typical foods eaten in the United Kingdom include fish and chips – one of everybody’s favorites, pies like the Cornish pasty, roasts dinners and of course, the “immortal” sandwich, the savior of us all, people in a hurry.
There are some main dishes that have really strange names, like, for example, “Bubble and Squeak” or “Toad in the Hole” (sausages cooked in Yorkshire pudding batter). The main alimentary products of Great Britain are represented by butter, eggs, fish, flour, meat and potatoes. And the majority of the British dishes are all based on these products.
But let’s not forget about sweets, everybody’s favorite! Like we have already mentioned, Cadbury Crunchie is one of the most popular chocolates in the United Kingdom. Cadbury Crunchie is golden honeycomb covered in ‘Dairy Milk’ chocolate. This chocolate bar offers an uplifting taste experience every time that you eat it. If you need an energizing treat throughout the day, Cadbury Crunchie offers you the sweet boost that you want.
The chocolate bar is popular not only in the United Kingdom, but also in Australia, India, New Zealand and around the world. Introduced in 1905, so having more than a century of existence, Cadbury Crunchie has an impressive number of varieties including ‘Fruit and Nut’ and ‘Whole Nut’. For a short period of time a ‘Fruit’ variety (without the nuts) was available, but was discontinued.
British food, especially English cuisine, has not always had a good reputation abroad. Just to have an idea, in 2005, for example, the French President, Jacques Chirac described English food as the second worst in Europe. But things have changed meanwhile and today there are many excellent British restaurants.
The steadily increase in consumer demand for seafood and the concurrent depletion of many wild fish stocks, aquaculture, or “fish-farming,” is now used to produce almost half of the world’s seafood.1 In fact, aquaculture is currently the fastest growing sector of global food production; as wild fisheries continue to be overexploited and mismanaged, aquaculture production is expected to double by 2050.2
Unfortunately, the industrialization of aquaculture has resulted in many of the same environmental and human health problems currently created by livestock factory farms. As in the case of industrial livestock production, many of the harmful impacts of industrial aquaculture stem from the concentration of large numbers of animals within small facilities. In addition to polluting aquatic ecosystems with the enormous volume of waste produced by the fish they confine, aquaculture facilities threaten the environment and human health by releasing hazardous substances such as pesticides, antibiotics, and other drugs into the aquatic environment. Industrial aquaculture operations can also harm natural fish populations by introducing diseases and non-native species into the ocean.
Pollutants Emitted by Aquaculture Facilities
Open water industrial aquaculture facilities typically confine fish within cages or netpens, which allow fish waste, uneaten feed, chemicals, pharmaceuticals, and other pollutants to pass directly into the surrounding water.
Fish Feces. As in the case of livestock manure, when large quantities of fish feces enter an aquatic ecosystem, nutrient levels in the water increase. As described in the Environmental Impacts section, the influx of excess nutrients induces algal growth, and can ultimately lead to eutrophication and the reduction of aquatic biodiversity.3
Uneaten Feed The constant release of uneaten feed causes similar problems; when feed accumulates on the seafloor, it is eventually decomposed by bacteria, which consume oxygen dissolved in the water and can thus create hypoxic “dead zones” below aquaculture facilities.4 The environmental damage caused by fish feces and uneaten feed is particularly severe in enclosed waters with low water exchange rates (ex. lakes, slow-moving rivers, and shallow bays).
Pesticides and Pharmaceuticals. In attempt to prevent disease and epidemics of parasites, industrial aquaculture operations use large quantities of drugs, pesticides, and other chemicals. Although the environmental and human health impacts of many of these substances are not well understood, their use is poorly regulated, reporting requirements are insufficient, and federal oversight is inadequate.5 While some chemicals threaten consumers’ health by leaving harmful residues in fish, drugs and pesticides can also wreak havoc on the environment since many are toxic to aquatic plants and animals.6,7 For more information, read Food & Water Watch’s detailed analysis,
Misuse of Antibiotics When thousands of fish are confined in a small space, it’s easy for disease to spread quickly. Often, industrial aquaculture facilities address this problem by utilizing the same irresponsible antibiotics practices as industrial livestock operations; rather than reducing the density of fish, fish farms continuously administer subtherapeutic doses of antibiotics. This promotes the proliferation of antibiotic-resistant bacteria, which can infect humans.8 The problem is exacerbated by cages and netpens allowing antibiotics and antibiotic-resistant bacteria to pass freely into surrounding waters.
Escapees and Biodiversity Aquaculture facilities also threaten natural ecosystems by facilitating the introduction of nonnative marine species (or domesticated varieties of native species) into the surrounding environment. As a result of net damage from storms, industrial accidents, and attempts by marine mammals to catch farmed fish, many aquaculture facilities release substantial numbers of fish into the environment. For instance, the David Suzuki Foundation estimates that in British Columbia, an average of 90,000 farmed salmon escaped each year between 1990 and 2000.9
Fish that escape from aquaculture facilities pose a significant threat to the viability of existing wild populations – particularly to sensitive populations that have already suffered from overfishing or habitat loss. While nonnative fish species threaten native populations by competing for food and habitat, farmed varieties of native species also pose an environmental threat; after having escaped from pens, farmed fish may breed with their wild counterparts, thereby introducing farmed genetic traits into the gene pool of wild populations. This can dramatically reduce the genetic diversity of the given species in a short period of time.10
Parasites and Disease Despite intensive use of antibiotics and pesticides, crowded conditions within aquaculture facilities foster the proliferation of parasites and disease, which can spread to wild marine species.11 The large number of fish within industrial aquaculture farms provides ample hosts for parasites such as sea lice; epidemics can decimate farmed fish, and also affect wild populations – especially when aquaculture facilities are situated along migratory routes of wild fish.12
Aquaculture facilities can also introduce viral and bacterial diseases into wild fish populations – disease can be spread by live fish that escape from pens, contaminated equipment, fish parts, sea lice, and humans who handle contaminated fish.13 The risk of disease transmission is increased when imported, unprocessed fish are used as feed. For instance, imported pilchards fed to tuna farmed in Australia are thought to have caused viral outbreaks in 1995 and 1998 that killed 75 percent of the wild adult pilchard population in South Australia.14
Depletion of Wild Fish Stocks Some aquaculture facilities use massive quantities of wild fish, which are processed to create feed for carnivorous fish species such as salmon, trout, tuna, cod, and grouper. For instance, experts estimate that 2.7 to 3.5 pounds of wild fish are used to produce one pound of farmed salmon;15 as many as 20 pounds of wild fish are consumed to produce a pound of tuna.16 This resource-intensive form of production depletes the stock of small fish such as anchovy, sardine, pilchard, and mackerel, which can ultimately disrupt aquatic ecosystems by adversely affecting predators such as large fish, marine mammals, and seabirds.17 Researchers are looking for ways to minimize the use of wild fish in feed, but not all the alternatives are positive. Soy is increasingly used to add protein to fish feed; a practice which could encourage the industrial production of mono-cropping genetically engineered soy.
Sustainable Alternatives Fortunately for seafood lovers, certain forms of aquaculture can be conducted without creating ecological disaster. Re-circulating land-based farming operations are able to raise fish in closed systems without emitting pollutants into the surrounding environment; many of these fish farms refrain from using antibiotics, hormones, or chemicals. Small-scale aquaponic operations raise fish and vegetables/herbs in the same system, using the plants to filter out waste and use it as fertilizer. Sustainable aquaculture facilities can also choose to raise omnivorous or herbivorous fish species such as catfish, tilapia, or carp to minimize (or even eliminate) the use of wild fish in feed. In conjunction, sustainable aquaculture and better management of wild fisheries can provide us with long-term access to seafood.
Did You Know? In 2002, more than 630,000 salmon escaped from aquaculture facilities in Norway – that’s more than the total number of Atlantic salmon that spawned naturally in Norway’s rivers!18
In 2005, 51,953 Atlantic Salmon Escapes from a Sites in Scotland treated with Slice/Emamectin Benzoate 22
15 to 20 percent of all feed can pass into surrounding waters uneaten, thus creating a substantial stream of waste.19
Currently, Asia is the world leader in aquaculture, representing over 90 percent of total tonnage, while North America produces only 1.6 percent.20
More than 80 percent of the seafood consumed in the United States is imported, and the U.S. exports about 70 percent of what is caught or farmed here into countries with higher import standards than are maintained in the U.S.2121 For More Information: Food & Water Watch Fish Program (www.foodandwaterwatch.org/fish) Information relating to open ocean aquaculture, seafood safety, oceans management and sustainable solutions for aquaculture.
Aquaculture Network Information Center (ANIC) Created by the USDA Extension Service, this site provides access to an extensive selection of national and international electronic aquaculture resources.
SeaWeb Aquaculture Resources A comprehensive collection of regularly updated aquaculture resources from SeaWeb, a nonprofit organization that works to promote ocean conservation.
U.S. Food and Drug Administration Center for Veterinary Medicine – CVM and Aquaculture The FDA is responsible for overseeing the use of drugs administered to fish within aquaculture facilities. This site includes the Guidance documents, sections of the Policy and Procedures Manual, research projects, and other information used in support of CVM’s aquaculture program, as well as drugs approved for use in aquaculture.
Consumer Guides to Buying Seafood: Provides guidelines for choosing clean, green, safe seafoods. Includes a printable seafood substitutes card for sustainable alternatives to popular seafood choices, a cookbook with sustainable seafood recipes, and detailed information on why various types of seafood are or are not good choices for consumers.
Food and Water Watch Basic guidelines for purchasing safe, sustainably raised fish. Also includes a printable restaurant card, which can be used to request that your favorite restaurant switch to wild-caught seafood.
Sources
Food and Agriculture Organization of the United Nations. The Role of Aquaculture in Sustainable Development. FAO September 2007. Medical News Today, “Sustainable Aquaculture Critical to Feed the World,” Feb 21, 2007. Scottish Association for Marine Science and Napier University. Review and Synthesis of the Environmental Impacts of Aquaculture. Scottish Executive Central Research Unit. 2002. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003. Food & Water Watch. Yuck! Harmful Aquaculture Chemicals and Waste. Food & Water Watch. May 2008. U.S. Food and Drug Administration. Fish and Fisheries Hazards and Controls Guidance: Third Edition. Accessed June 2008. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003. Cabello, Felipe C. “Heavy use of prophylactic antibiotics in aquaculture: a growing problem for human and animal health and for the environment.” Environmental Microbiology. Vol. 8, 7. July 2006. The David Suzuki Foundation. Escaping Farmed Salmon Pose Risks. 2007.
10. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003.
11. Scottish Association for Marine Science and Napier University. Review and Synthesis of the Environmental Impacts of Aquaculture. Scottish Executive Central Research Unit. 2002.
12. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003.
13. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003.
14. WWF, the World Conservation Organization. Aquaculture Problems: parasites and disease. 2008.
15. David Suzuki Foundation. Net Loss of Wild Fish to Produce Farmed Salmon. Accessed June 2008.
16. SeaWeb Aquaculture Resources. Aquaculture Feeds. Accessed June 2008.
17. SeaWeb Aquaculture Resources. Aquaculture Feeds. Accessed June 2008.
18. WWF, the World Conservation Organization. Aquaculture Problems: Exotic Escapees. 2008.
19. Weber, Michael L. What Price Farmed Fish: a review of the environmental & social costs of farming carnivorous fish. SeaWeb Aquaculture Clearinghouse. 2003.
20. FAO, “Regional Review on Aquaculture Development/ 7. North America – 2005.” 2005.
21. Calculations conducted by Food & Water Watch based on data from: “Fisheries of the United States 2007.” Office of Science and Technology, National Marine Fisheries Service, National Oceanic and Atmospheric Administration, Silver Spring, MD, July 2008. For methodologies, please contact jwilliams@fwwatch.org Please note that statistics listed here are based on 2007 data, which is the most current available in synthesized form from the NOAA Fisheries Office of Science and Technology. The most up-to-ate statistics on U.S. aquaculture production, which are included in these calculations, are taken from the USDA 2006 census.
22. Summary of self-reported data on open cage net-fish farming Companies in Scotland (Raw Data Provided By Scottish Environment Protection Agency (SEPA) and Scottish Executive)
You would think that the UK and USA does not produce any food, if this is the case then where has the billions of pounds gone that our two governments pay in farmers subsidies?
By buying food from abroad, developing countries get to market their produce world-wide and we get out of season food all year round. Everyones happy except the environment. Food transportation across the globe is making a significant contribution to climate change. Just look at the following examples:
Food in the UK travels 65% further than it did two decades ago
Heinz ketchup eaten in California is made with California-grown tomatoes shipped to Canada for processing and returned in bottles
In one year, the port of New York City exported $431,000 of Californian almonds to Italy, and imported $397,000 of Italian almonds to the US
Examples are from www.newint.org
What is local food and how can it help?
For many, local food is interpreted as unprocessed food, to be transformed by the consumer or a local shop rather than by the food industry. The food originates from as close to home as possible such as on a regional or national level. As such, local food reduces or eliminates the costs of transport, processing, packaging, and advertising. The go local food movement is currently flourishing with over 15% of people buying food locally and this number continues to rise as the number of farmers markets and local vegetable box schemes increases.
The benefit of locally grown fresh food is that it can be consumed almost immediately after production leading to an increase in food quality and taste as it may be sold fresher and usually riper. Also, the need for chemical preservatives to artificially extend the shelf-life can be reduced or eliminated.
Buying local food does not necessarily mean giving up all food coming from distant countries, but rather favoring local foods when available. Why buy apples from South Africa when you can buy British apples? But often buying food produced abroad can be cheaper (yes, cheaper) than locally produced food due to the subsidies the farmers receive and economies of scale from these large plantations.
It is also argued that national borders should preferably not be used to define what is local and instead measurements made in miles. The growth of Sat Nav systems maybe able to help in calculating the exact number of food miles that food has undertaken. For people living in, say, the south of England, food produced in northern France is more local than food produced in Scotland as it is closer. The local food movement in the European Union has been furhter complicated and hindered by EU rules requiring items produced in the EU, including food, to be marked as products of the EU, rather than as products of any particular country. The instinct of customers to buy nationally produced food in the name of patriotism was deemed to be a barrier to free trade and anti EU.
Studies need to be undertaken so that people can have faith and knowledge that the food that they are buying is actually reducing their carbon footprint on the earth. For example, we need to assess whether it is likely to be more environmentally friendly for tomatoes to be grown in the hot climate of Spain and transported to the UK than for the same tomatoes to be grown in greenhouses in the UK requiring huge amounts of electricity to light and heat them.
Do you regularly feel discomfort or bloating after eating certain foods? Is your life disrupted with constant cycles of constipation and diarrhoea, with your insides feeling raw? Does your skin regularly feel irritated or your joints sore? Do you suffer from chronic headaches or migraines? All these health issues can be symptoms of a food intolerance, or at least a contributing factor.
While less than 2% of the population suffer from food allergies, it is estimated that more than 20% of the population suffer from food intolerance. Food intolerances can affect anyone at any age, (we commonly work with children who have an intolerance to food) but since symptoms often occur some time after the food has been eaten it can be difficult to find the problem food. Years of research has found the basis of what causes allergy and food intolerance. Poor digestion causes your immune system to begin to attack partially digested components within the food that “leak” through the intestine and can migrate around the body. Sometimes that partially digested components lodge in the intestinal wall, sometimes in a membrane around a joint or even the brain. Antibodies quickly find these components and indicate to the rest of the bodies and this triggers the immune system and causes inflammation. Inflammation causes irritation: soreness, pain and swelling
There are many techniques that have been developed through the years to determine food intolerances. Some techniques were developed before scientists discovered the immune response, for example muscle reflex testing, and acupuncture. These techniques increasingly use electronic signal processors to improve their accuracy. However, these techniques can be still be compared to using a piece of seaweed for weather prediction. It takes someone with extremely good powers of judgement to understand a muscle reflex or voltage change due to a food sample being contacted with the skin. We often meet with patients who have been tested and told they are intolerance to a wide range of staple foods, fruit and vegetables. Their symptoms can improve sometimes but they often end up with a very unbalanced diet.
A more modern and clinically proven technique looks at the root cause of the food intolerance symptoms, the immune system. Indeed, a clinical trial of immune system tests found that most people with IBS that avoided the foods suggested by an immune test had their symptoms significantly improved. These tests do need a blood sample. With the right training, blood sampling is virtually painless and takes a few seconds. A sterile finger pricker lances the skin and a blood drop appears. The drop is collected and that is that, you don’t really need a dressing and its hard to see where the blood came from a minute later. That small blood sample is taken and the levels of the antibody determined by a laboratory. Some tests need to be sent away (york test). Our specialist practice in Inverness has a small lab where the tests can be done whilst you wait (
food intolerance testing inverness), taking less than one hour. The food intolerance test results are very unambiguous and can be used to guide an elimination diet with some certainty.
The immune (blood) testing is a lot more accurate than the old fashioned ways of testing. Sometimes people go through the mill, completely unnecessarily.
A patient (Mr. M.) came to us with a huge list of things he was told to not eat by an electronic muscle reflex test. He was an active young male who was told to avoid all grains, milk, nuts and yeast. He was suffering from rhinitis (blocked nose that would not go away) and had followed his food avoidance diet based on the electronic results and his symptoms had still not got any better. A big issue for him was that he used to like going out with his friends to go for pizza and have a few beers. He had lost a lot of weight and felt hungry all the time because of his active job.
I blood tested him and found that he gave a very weak positive result to oats and yeast (so weak it took imagination to see the positive blue spot on the test plate). So he had put up with not being able to go get a pizza, not being able to pop out for a sandwich at lunchtime and spent a lot his time being starving (active outdoor job in Scotland – you need food!!) for no particular reason at all.
So he is now back onto a balanced diet again and can enjoy a beer this Christmas.
If you have been electronically tested and given a big list of foods that you are intolerant to, it might be a good idea to get a second test done somewhere else perhaps by the immune method and compare the results.
The term ” food safety” has increasingly been used as a replacement for the phrase ” food hygiene” and encompasses a whole range of issues that must be addressed if prepared food is to be safe to eat.
Food safety therefore includes such matters as the temperature control of food through storage, preparation and service, the avoidance of cross-contamination, cleanliness of food handlers, equipment and food premises, and pest control etc. etc. etc.
The old term ” food hygiene” probably put too much emphasis on cleanliness. That is not to say that cleanliness is not important in a food business, it obviously is, but food safety requires much more than a clean premises. Many outbreaks of food-borne disease were caused by clean food businesses.
The infamous E. coli O157 outbreak that occurred in Central Scotland in 1996 and resulted in the deaths of 19, was traced back to the butcher’s J Barr & Sons. At the public enquiry that followed the chairman said that Mr Barr ran a clean business, but what he didn’t run was a safe business.
A thorough review of food safety at J Barr & Sons would have revealed poor temperature control, cross-contamination risks and staff inadequately trained in food safety matters. In terms of food safety the methods of food preparation and handling are more important than the cleanliness of the shop’s floor and walls.
This move from the term ” food hygiene” to food safety has been reflected in UK food legislation and training courses for food handlers. The first regulations designed to control food businesses and prevent the rise of food poisoning cases were the Food Hygiene Regulations 1955. The use of the term ” food hygiene” continued in subsequent regulations in the 1960’s and 1970’s. It was not until 1995 before ” food safety” was used in the Food Safety (General Food Hygiene) Regulations 1995.
A similar change of term has occurred with regard to training courses which were originally called “Basic Food Hygiene” courses, and then “Foundation Courses in Food Hygiene” and more recently “Level 2 Awards in Food Safety in Catering/Retailing/Manufacturing.”
So, Food Safety is now the accepted term for the study and practical application of all the principles required to produce safe food for consumers.
live.pirillo.com – I’ve never been to the UK, but I’ve always wanted to go. Heck, I’d love to visit Ireland and Scotland as well. I got an email the other day that I thought would be fun to make into a video. I get emails from all over the world. I really love hearing about your countries, and even the favorite foods of your locale.
16 year ripened JOB! JOB AT HOME?! HIGHERS? Im 16, im in 5th year at school ( im within scotland so don’t know the school year in england), im sitting a few highers, and its alot of work and i do not consistency i have time for a job however i entail money bad, as im growing up and can drive in roughly 8 months lol , so can anyone suggest/or give me, a hob which can be done from my house, i have flawless computer skills and Internet connection, and good computer. or any suggestion for what to do. its just i feel if i have a job i can do hours at night within my home i can keep track of and fit in my homework, and schoolwork and other things.
16 years hoary and entail a situation? Im 16 and I live in a newly developed nouns where their is just houses and a few restaurants and a frys food. I’ve applied to ALL of them altleast ten times and no replys from any of them. (mainly because lots of lucky teenagers are getting the jobs). Im losing my mind because I really involve a car to get out of this town beside friends. Parents cannot help. Do you have any suggestions?
17 & Looking For A Job? I’m 16 (about to be 17 in a month) and looking for a job preferably contained by retail or as a waitress. But I don’t know how old you have to be to work at places approaching Applebee’s, Longhorn’s, and such. Also, I don’t know how hourly wage, tips, and that whole thing work as a waitress/host. If anyone have any information, lay it on me.
17 and looking for a position surrounded by a restaurant? I’d like to be a waitress because of the tips. Does anyone know any specific restaurants that would hire a 17 year old? Thanks surrounded by advance!
17 doing zilch :O assignment? ritee hello peopple im 17 had 3 jobs and i enjoy quit and dont want to get another 1 because im affraid ill antipathy it again and my parents will have ago agen i dno what to do with my vivacity help
17 within requirement of strange position? i have been working at taco bell for 4 months in a minute and i want a better job what would be some cool places to work for that would hire me?
17. How to achieve a opening? I’m thinking give or take a few subway restaurant? So. I want a job and I’m thinking about subway restaurant. What are the cons and pros of working in attendance? I’ve never had a real mission before so I’m nervous..will it be flowing to learn everything? Do I have to memorize adjectives the sandwiches? What kind of things will I hold to do? Also, do I have to hand within a resume when I’m applying for a job at a clothing store or a fast food place?
1st employment assistance? i am a 15 yr old girl should i get a brief at dunkin donuts or ritas?
1st light of day of work (a) The Ritz Carlton? So I started working for the W Hotel as a What Ever When Ever Agent (PBX & More) but I then I got hired at The Ritz Carlton Dallas. I really forgot how rugged the 1st day of work is at Hotels…its horrible! Too much stuff to learn and u basicly grasp thrown out in the wilderness…I am not looking foward to my 2nd time tommorow but I will continue to try. Any similar job experiences?
1st post aim boss!? i am 16 and this is my first job. it is not a bad brief its just the boss. my boss is soo negative towards everyone. she make me feel like asking her a cross-question is asking her to donate her left kidney. i really am afraid of her and i know she doesn’t like me. i am particularly intimidated and my evil boss makes me want to quit. her energy towards me is really intimidating. should i quit a duty that i like because of my scary boss?
2 interviews – What if a profession give is made? I had an interview yesterday and one tomorrow. What if I have more interest within one than the other, but the other makes an offer first. How would you bar that.
2 job.. Help anyone? First of all, I know this is a lot of question. Just answer what you want to. I have a job on the weekends for winter, but I obligation a job Monday through Thursday to help remuneration for college next year. I want to keep my current livelihood, where I’m a shift leader. I want to apply at CiCi’s, but wouldn’t it look impossible on my part to only know how to work 2 days at CiCi’s during Spring Break and all throughout next Summer? My other livelihood comes first because it pays more… Secondly, how can I tell my current manager that I’m applying for a second livelihood, without making her think I’m going to quit, even though I might if CiCi’s turns out better. I don’t want my executive to be taken by surprise if she gets a call from CiCi’s, but I don’t want her to fire me any. Can my manager inform CiCi’s about shortages within my till if I use her as a reference? Would you use your current manager as a suggestion to get a second job? Also, if I can’t work at CiCi’s or somewhere I’m applying till January 5th, should I fill out their application now?
2 weeks concentration? I currently have a job but am looking for a contemporary one. Say I get a new opportunity and they want me to start immediatly, but I haven’t put my two weeks in what should I do?( I don’t want to put my two weeks in and after not find a job within those two weeks.) Should I quit on the spot? Tell my trial employer I just put my two weeks in and work both job at once? I don’t get that many hours at my current position any way. Please help!
40/40 Club In Las Vegas: Will those currently working at hand hold on to their job? Just yesterday, i was talking to a current hand of the club who was adamant that 40/40 be NOT closing. He even encouraged me to apply as a cocktail server. This morning, I read an article saying that the club is plainly closing by the end of September, and will no longer operate under impossible to tell apart name. The space, now owned by Palazzo, will be the largest sports book on the Strip and will serve food. Should I still apply? If they are in reality hiring. http://vegasblog.latimes.com/vegas/2008/…
5 interviews do you guess I will carry a mission? I have had five interviews for a instruction job and am waiting for a response from them. What do you guys think are my likelihood of getting a job?
A 4hr 1st interview is that a apposite sign that I hold the livelihood? I had an interview with a big company. After update with 2 mangers for 2 hrs during they interview they told me the interview was complete and I be free to go. As I was within the parking lot walking to my car one of the mangers rush back out to bring me and asked me if I had some more time to meet next to some more people. So of course I said yes. So later I met with 2 of the really “big dogs” of the company. After meeting next to them for an hour they asked me if I had time to take a drug exam and a personality test. Of course I said yes. That took me another hour to complete. After completing the question paper I met with one of the “big dogs” again just to say aloud good-bye and thank you. He gave me his extension and told me if I had any question please give him a call. So on my road out his secretary said that someone will be giving me a call next week. Well it’s be a week. So is any of this a good sign I got the opening? Or since they didn’t call me this week I shouldn’t get my hopes up.
A ask more or less a livelihood interview? i just recently have a job interview at a yogurt place called 21 choices within Old Pasadena. I did a decent job on the interview and the representative told me that he is going to call me in seven days if i receive the position or not. However, it’s already been THREE DAYS since the interview and i am getting worried : (. should i be worried about this or am i basically being toooooo freakin paranoid about it?
A bachelor point, guaranty to find a apposite assignment?( i.e $40.000 a year job)? Criminal J
A boss at work? A boss at work is allways trying to insult me of front of the customers last week she tried to touch a lads nipels and when he pushed her away she bit him on the face his mum found the bite grades. but the boss did not get done because her sister his the boss and her dads in the police. so they allways vertebrae her up.what can we do now?
A caterer wishes to use my licensed kitchen to do catering? and in return he will sell my baked merchandise what do you think
A co-worker be fired, does that be a sign of I can obtain promoted? It is a small department (4 people) and one was fired today. Does that mean I might be capable of get promoted?
A culinary job? I remember watching cooking shows when I was 8 or 9 years old basically for entertainment. I’ve always been smoothly interested in chefs and cooking. I’m about to graduate from college near a business degree but I have a enthusiasm for cooking. I work as a line cook at a really good restaurant. I don’t know what to do. I love one in the kitchen but culinary school is so expensive and I’m in the region of to have a bachelor’s degree surrounded by business. How can I incorporate my love for cooking with my business degree?
A customer complained and I touch similar to crap.? I’m new at my job and still study. I’m a bagger at a grocery store and the other day a customer complained to my manager because I put hot food within with cold food. I did but I had asked her if she care and she told me to just put it all contained by the same bag, hot and cold. The customer is other right, but I feel cheated. To top it all sour, I have to go to work tomorrow and quality like someone’s gonna yell at me or something. I’m singular 14 and this really took a toll on me…any suggestions? And please don’t just tell me to receive over it.
A employment next to no benefits but awsome flexibility…? I’m an Administrative Assitant for a doctor’s office and I want to quit so bad to find a living that pays better with benefits. My current job doesn’t submit any and the pay is just ok..it’s within the upper 20s. I know I could go somewherelse and do a hell of alot better but the thing is..we’re a markedly small office and everyone is needed and I will feel fundamentally bad to quit and leave them up shyt creek…plus they are so flexible next to taking time off and all..but they don’t remuneration us.They are so cheap, but I guess they can’t afford it. What should I do? I will be getting my BS in mgmt in May 09.Should I stick it out until next.please help.
A errand or hustle something please support? im 11 years old and i really want some money im sick of not having money for stuff my parents grant me money like 5 dollars for school but i spend it i don’t wanna set free that because if i keep asking for money their going to think someones taking my money its the winter and im within chicago the windy city its not snowing yet i don’t really wanna rake leaves im recycle cans but what else can i do my parents are very protective so they wont consent to in any ones house my parents will not pay me to do things for them i don’t bring allowance and im 11 so please help and i will make you best answer no rude comments asap answer
A examine for bartenders…? how easy is it to get into the business? is the money perfect? do you enjoy doing it? i’m interested in going to bartending institution and wanted some personal views from those who work in the industry. thank you!
A first name which i can furnish to my business lacking using catering at the expiration of my companys designation another mark? example: okations catering and events. i want to change the catering to another unique word so it can be okations after the answer you give and events
A friend from Taiwan works as a chef within a posh hotel within Glasgow,but must work 75 hrs a week,is this permitted? I know about the ‘working time directive’ and 46hrs max etc,but what can he do without jeopardizing his position.I don’t believe he is man paid the minimum wage either,however he is allowed two days bad per week.
A grill for managing Catering Business.? i want to handle a catering business in the adjectives, so what i am asking is how/what should i do for preparations. (ex. cooking food for 100people would take a lot of time, what/ When should i prepare (a morning before or maybe 2 days since?) or what kinds of methods should i do to prevent spoilage. if possible i want to know why the methods work and examples.
lol , so can anyone suggest/or give me, a hob which can be done from my house, i have flawless computer skills and Internet connection, and good computer. or any suggestion for what to do. its just i feel if i have a job i can do hours at night within my home i can keep track of and fit in my homework, and schoolwork and other things. 
