Top 5: Dealing With the Slacker

Top 5 Tips for Working With a Slacker

Every office has one…or did…a slacker. This particular breed of ne’er-do-well is both frustrating and difficult. It does not take any psychological training to work with a slacker. Use a little psychology (and some well-placed comments) to make the office a better place to work.

1. No enabling.

Do not do the work for Joe Slacker. If your job depends on Joe finishing a project, ask:

I am waiting on Joe’s expense report. Did he leave it in your office?

Keep the boss in the loop and let authority deal with the slacker.

You will not look like the tattletale of the office if the boss pages the slacker to answer for slacking.

Slacking poster

2. No encouraging.

Regardless of what Joe is doing, do your own job. Your hard work will pay off at evaluation time. Sinking to the slacker’s level makes Joe feel like he is doing plenty work.

Slackers are rarely shamed by other’s hard work. Instead, the Joe will feign exhaustion from the work being done in front of him.

3. It is the boss’ job. 

The boss bears the responsibility of overall production. If she is unaware, tell her without whining. It should not be a personal attack on Joe.

My part was complete. I had to wait for Joe’s numbers to take the report to the printer.

The tactic of telling your boss your project would have been finished far sooner had not the slacker been preventing your progress prompts the boss to investigate the slacker’s non-productivity.

4. Cut him off.

Is Joe interfering with your work?

I am too busy for your proposition of a cup of coffee.

Coffee LOLLet Joe know he is unwelcome in your work space for anything other than work-related issues.

By simply stating you have too much real work to do than time to spend recreating, you tacitly let the slacker know you are onto his slacking.

5. Be patient.

In the end, Joe always falls victim to the axe. Focus on your job, and this time will fly. Joe’s permanent coffee break will become his profession, opening advancement opportunity for anyone willing to work as hard as you do.

Hard Work Pays Off

Slackers are never good office mates. Rest assured, you will not have to work with them long.

~~~~~~~~~~

How do you deal with slackers? Feel free to be blunt.

~~~~~~~~~~

(c) Ann Marie Dwyer 2011
Reblogging of this or any other post on Momma’s Money Matters is expressly forbidden.
Copyright and Privacy Policy available in The Office.
7 Comments
by on November 16, 2011  •  Permalink
Posted in Communication, Humor, Jobs
Tagged , , , , ,
Posted by Red on November 16, 2011

https://mommasmoneymatters.com/working-slacker-top-5/

Ripped, Torn, Shredded, Chopped

Part II of the Good Food Series. If you missed the beginning, start here.

Herbs

These are the sneaky ingredients which give dishes a signature flavor. Whether it is a certain nationality flavor you are after or just the best compliment to your dish, fresh herbs are the best. It does not cost a fortune if you grow them yourself.

Rip off the leaves and toss ’em in?

To get the most that herbs have to offer, you must get them to release their oils. Chopping herbs creates the most surfaces from which the oils can be released.

Where’s me axe?

Crinkle Cutter

The best herb-chopping  tool is a crinkle cutter. The cutter makes more edges for the oils to escape than a knife does with the same number of cuts.

No crinkle cutter? Use the sharpest blade in your butcher’s block. Always sharpen your knife first. A sharp edge ensures you are not crushing the herbs and wasting all the oil on your cutting board. (That does mean not to cut them on the counter top.)

Whack-a-Mole

Although food choppers are touted as a end-all-be-all answer to prep-cooking, do not use a chopper to chop either dried or fresh herbs. Fresh herbs are crushed (remember the oil on the cutting board?), and dry herbs are crumbled into wasteful dust.

Roll ’em up.

Roll your herbs before cutting, if the leaves are large enough. (Insert warning about crushing again.) Chop on the diagonal across the stems and leaf veins. Diagonal cuts create a larger opening in the stems and the veins to release oil.

I will just shake the bottle.

Spice

Image by andrewmalone via Flickr

Dried herbs have the water, but not the oils, removed. To release the oils, rub them gently between either your fingers or the palms of your hands. (What am I going to warn you?)

The friction will warm the oil, making it release from the herbs more quickly than cooking will alone. This infuses your dish with the full flavor of the herbs throughout the cooking process.

Fry ’em or boil ’em?

If you are sauteing, the oil in your pan is be sufficient to draw out the essential herb oils. If boiling, add a teaspoon of extra virgin olive oil for each quart of water in your pot. The olive oil will attract out, and mix with, the essential herb oils. Extra virgin olive oil will not temper the flavor of the herb or dish itself, but will act as a vehicle for thorough distribution.

Italian olive oil, both oil and an oil bottle ...

Image via Wikipedia

Infused

When braising, grilling or roasting, mix your chopped herbs with a light oil, like safflower. Let the chopped herbs rest in the oil for at least four hours before applying them to meat or vegetables. You can prepare extra and store this in an empty sauce bottle to save time and money.

Minced or shredded?

Adjust the fineness of your chop to your cooking time. The shorter the cooking time, the finer the chop. There is only a little time for the herb’s essential oils to reach release temperature. For long cooking times, such as a slow cooker or simmering stock pot, roughly chop herbs or wait to put them into the dish until the half-way point.

Plate Like a Pro

Loosely torn, fresh herbs can be used as garnish on top of dishes and sauces to add the most fragrance and a multi-layered flavor. Like a gourmet’s, your dish showcases the herbs in different stages: cooked and fresh.

~~~~~~~~~~

NEXT: Why does good cheese stink?

What is your favorite herb?

~~~~~~~~~~

(c) Ann Marie Dwyer 2011
Reblogging of this or any other post on Momma’s Money Matters is expressly forbidden.
Copyright and Privacy Policy available in The Office.
8 Comments
by on November 16, 2011  •  Permalink
Posted in Cooking Tips, Food
Tagged , , , , , ,
Posted by Red on November 16, 2011

https://mommasmoneymatters.com/how-to-chop-herbs-cook/

Cut the Gasoline Budget

Part Vof the Vacation Savings Series. If you missed a segment, start at the beginning.

Taking a road trip does not have to break the bank. Many times you can drive to your destination for less than the cost of airfare. The bonus: No expensive rental car.

It is all in the preparation.

Maintaining your vehicle is the first line of cost-cutting.

1. Use the proper gasoline.

Your engine was designed to run on a specific octane grade. Use the correct grade of gasoline to increase gas mileage and reduce emissions.

Tyres

Image by Leo-setä via Flickr

2. Clean all filters.

The week before you leave on your road trip, treat your gasoline to remove debris from your tank. The day before you leave, change the fuel and air filters. Change your oil.  Your car will run more efficiently and burn less gasoline.

3. Check the tires.

Improper tire inflation make vehicles burn more gasoline and produce more exhaust. Check the tire pressure and inflate as necessary. Check tread wear and replace tires if needed.

Fill ‘er up!

Save money at the gas pump by getting more gasoline for your dollar.

Gasoline pumps, Norway

Image via Wikipedia

1. Buy gasoline early in the morning, before light when possible, or two hours after dark. The cold temperature of the ground makes the gasoline more dense, which translates into more gasoline per dollar.

2. Keep your tank full. A full tank produces the least amount of gas evaporation breakdown in your tank, which causes both reduced fuel economy and performance. Refill the tank before it gets below one-quarter tank.

3. Research gas prices on the Internet. Find the cheapest prices along your route and plan stops according to your current gas mileage.

On the road, again!

How you drive is the largest factor in how much gasoline you will use.

1. Drive courteously.

Racing to be first at the traffic light or rushing up to a stop sign wastes gasoline, making your car produce more exhaust. Sudden braking strains your motor. Let off of one petal and touch your foot to the floor before applying it to another pedal.

2. Drive slowly.

Lower revolutions per minute (RPM) help your car perform at its peak, use less gasoline and stay more efficient. Modern cars are designed to be most fuel efficient at 45 miles per hour (MPH).

3. Use cruise control whenever possible.

On flat terrain, cruise control saves more than 7% of gas compared to driving manually. Cruise control is not a good choice for mountainous areas, as your vehicle will burn more fuel maintaining speed climbing uphill.

Luggage handling

Image by Shanghai Daddy via Flickr

4. Drive the appropriate vehicle or “pack lightly”.

Unless you are road tripping in a garbage truck, remove all items which add unnecessary weight. Straining the engine to carry excess weight burns more gasoline.

5. Drive the appropriate vehicle or “less is more”.

Drive the smallest vehicle possible. Rather than running cross-country in an eight-cylinder four-by-four, drive your compact sedan.

6. Use the air conditioning.

At speeds over 45 MPH, rolling the windows down causes significant drag on the vehicle. You will burn less gas with the windows up and the air conditioning on.

Everywhere I go.

These tips will help you save money on gasoline on your road trip, but are just as valuable on your everyday commute.

~~~~~~~~~~

NEXT: Pitch a tent.

How do you save gasoline?

~~~~~~~~~~

(c) Ann Marie Dwyer 2011
Reblogging of this or any other post on Momma’s Money Matters is expressly forbidden.
Copyright and Privacy Policy available in The Office. 
10 Comments
by on November 16, 2011  •  Permalink
Posted in Cars, Cost Cutting Tips, Leisure, Saving Money, Vacations
Tagged , , , , , , , , ,
Posted by Red on November 16, 2011

https://mommasmoneymatters.com/save-gas-road-trip-vacation/

No Gossip

Don't feed bears

Image by wili_hybrid via Flickr

Nearly every office has one person endlessly hanging on someone else’s cubicle partition rattling off (or entirely fabricating) her version of today’s office drama. Working with a gossip is annoying, but very easy to circumvent with this two-step strategy.

Step One

“Do not feed the bears.” 

Never tell the gossip anything not contained in the office memo she has in her inbox. Say hello. Be polite. Innocuous topics, including the time and weather (and it’s lack of effect on office working conditions in the advanced age of air conditioning), are safe.

No other topics than those stated above equal no gossip.

Bear in mind, everything you tell the gossip will be broadcast to the rest of the office staff  in a matter of minutes. To be fair, not everything exactly. Some portions of your rendition of facts, conditions or events will be exaggerated to the point of being utterly unrecognizable, in the interest of her signature brand of panache.

Telephone Keypad

Image by Chris Campbell via Flickr

Step Two

“I have a call on the other line.”

Having your own work to do discourages the gossip. You are not his preferred audience. Failing to exhibit what he considers appropriate body language, such as the chin-in-palm-of-hand perch or the sitting-on-the-edge-of-your-seat posture, convinces the gossip you have no social skills.

“I know you had to have noticed…”

Be forewarned: This apparent (only to the gossip) handicap will be fodder for him to distribute to all of your office mates. Take heart: You will not be a minority. As others find this approach is effective, they, too, will exhibit the handicap of their own accord.

Team Effort

Engaging the entire office in a strategy to deprive the gossip of an audience requires a little more work, but is such a rewarding endeavor.

A normal home-office water cooler with 5gal. b...

Image via Wikipedia

Camera One, Pan Left

~ During the weekly meeting, let him do his “Horseshack” impression. Call on him as the absolute last possible resort. The remaining staff should affect boredom or snore during his answer.

~ At the water cooler, feigning choking is an effective method of retreating from her. When the gossip attempts first aid, state you prefer death.

If at this point she still attempts to inflict herself upon you and your office mates, send every scrap of work across her desk to ensure she hasn’t the time to roam and gossip.

~~~~~~~~~~

How far have you gone to get away from a gossip?

~~~~~~~~~~

(c) Ann Marie Dwyer 2011
Reblogging of this or any other post on Momma’s Money Matters is expressly forbidden.
Copyright and Privacy Policy available in The Office. 
5 Comments
by on November 15, 2011  •  Permalink
Posted in Communication, Humor, Jobs
Tagged , , , ,
Posted by Red on November 15, 2011

https://mommasmoneymatters.com/office-politics-gossip/

Cooking Wine: Why Not

This begins a short series on food. The first segment is “Cooking Wine: Why Not”.  If I ever edited a piece of yours, you know the missing question mark means something significant

Some of my followers would rather follow me to the kitchen than the computer screen. As modesty would have it, I am a fabulous cook. Let me share some of my secrets with you.

Go to the horse’s mouth.

Being of curious nature, I contacted a friend who owns a vineyard who promptly provided the real story of “cooking wine”. These small bottles of sherry, Madeira, port and Marsala are hidden in a grocer’s spice corridor, and they should remain hidden.

Pinot noir grapes have a much darker hue than ...

Image via Wikipedia

A grape is a grape?

Cooking wines are typically made from the grapes vintners do not choose for wine-making. Whether the choice was poor color, odd flavor or over-ripeness, the fact remains the fruits were inferior. To cover the inferiority of the fruit, bottlers add a large quantity of salt.

Less Flavor + More Salt =
Not in my Kitchen

Buy inexpensive drinking quality wine, since it will have no additional salt to mask its immature or less-bodied flavor. Even if your cardiologist missed the opportunity to tell you, I will not. You (and your tastebuds) do not need the extra salt.

“Don’t cook with it if you wouldn’t drink it.” ~Justin Wilson

Do not despair! Wine is a culinary gem which has been the secret ingredient in many a grandmother’s recipe. Very few dishes (as in nearly none) will not benefit from a splash of the right wine.

Desserts demand sweetness.

pineapple cake

Image by bunchofpants via Flickr

Although white wines are the sweetest, a dry rose is a better fit. Just as one salts melons to enhance sweetness, a rose or blush wine (like white Zinfandel) will punctuate the sweetness of your dessert with its slight sourness. Fruit steeped in rose, added to a simple sponge or angel food cake or atop vanilla ice cream, makes a very rich dessert.

Delicate foods must have delicate wine.

The sweet smoothness of a good white wine enhances pork, fish and sharp vegetables. Marinating a white fish fillet (cod, haddock or tilapia) in white wine before searing. Press a garlic clove into chardonnay fifteen minutes before you toss it and your asparagus into the saute pan.

Sauce should be rich.

Red wine’s full body and propensity to oaken or nutty flavor makes gravies, stews and meats sing. Dash (thumb and shake) Merlot into pasta sauce for depth. Pinot Noir makes an excellent addition to beef, veal and lamb, either as a base or addition to gravy.

Beef is strong.

Slice of Strip Steak

Image by stepol via Flickr

Fortify its wine. Yes, fortified wine is a perfect tenderizer for beef. Marinading your sirloin, New York Strip or rib eye in port will produce a steak that needs no other sauce. Sherry soaked onions and shallots or garlic will permeate meat during searing, adding a new dimension.

Enough is as good as a feast.

Over-zealousness is the only faux pas  in cooking with wine. Begin with a small amount, even as little as a teaspoon. Add in small increments until you approve of the flavor. Remember, wait a two to four minutes between additions to allow for the alcohol to evaporate and the richness to ensue.

Now, pour a glass and enjoy it with your culinary creation!

~~~~~~~~~~

NEXT: Herbs

What is your wine secret in the kitchen?

~~~~~~~~~~

(c) Ann Marie Dwyer 2011
Reblogging of this or any other post on Momma’s Money Matters is expressly forbidden.
Copyright and Privacy Policy available in The Office. 
9 Comments
by on November 15, 2011  •  Permalink
Posted in Cooking Tips, Food
Tagged , , , , , , ,
Posted by Red on November 15, 2011

https://mommasmoneymatters.com/cooking-wine/

« Older Posts
Newer Posts »