‘oyster Sommelier’ Is Now A Job, Thanks To This New Oyster-education Program

Two bivalve experts have pried open a whole new line of work for the hospitality industry. When Jeremy Benson approaches a restaurant table as a sommelier, he’s prepared to talk about what you might expect: flavor profile, geography, terroir, and mouthfeel. Sometimes, he takes down a map from the wall to illustrate the origin of different varietals from across the globe. 

These aren’t necessarily bad topics, but in the early stages of interviewing, it’s important to emphasize your enthusiasm for the role. You made it to the end of the first interview. Chances are, the hiring manager will ask this final question: Do you have any questions for me? You probably know you should ask something—having a question at the ready will show that you’re interested—but there are some things better left unasked because they can send the wrong message.

The way we see others, interpret their actions, and assess their character, may have more to do with our own perception and external circumstances. What if you couldn’t see others as they really are?

Nuclear propulsion could have a leg up on chemical propulsion for a few reasons. NASA plans to send crewed missions to Mars over the next decade – but the 140 million-mile (225 million-kilometer) journey to the red planet could take several months to years round trip.

What is ‘societal impact,’ and can it be measured? Back in 1970, the economist Milton Friedman famously argued that businesses have a single responsibility: to increase profit. For decades, the so-called “Friedman doctrine” amounted to dogma in certain circles, including at many business schools.

Here are some tips that can help your epic carving outlast the Day of the Dead. For many Americans, pumpkins mean that fall is here. In anticipation, coffee shops, restaurants, and grocery stores start their pumpkin flavor promotions in late August, a month before autumn officially begins. And shoppers start buying fresh decorative winter produce, such as pumpkins and turban squash, in the hot, sultry days of late summer.