FastLane’s Evening of Health and Networking

Cynthia Cheng

Held at Totum Life Science on King and Spadina, FastLane opened 2010 with an event focusing on health on Jaunary 19.  As usual, the Toronto business crowd mingled and networked, while vendors displayed their health-related displays.  VEMMA, a fruit-based antioxident was there, giving out samples and promoting Verve, their energy drink.  This month’s event also had an oxygen bar, provided by Element.  Attendees were, therefore, able to relax and “get energized” by breathing in pure oxygen for a short period of time (around 15 minutes).  There are also different “flavours” of oxygen to choose from – the list was like an ice cream store.

Food-wise, being a health-related event, fresh vegetables and dip, as well as a fruit plate (also with dip) were available for guests to grab.  In addition, nearby burger bar, Grindhouse, provided guests with sliders made with organic beef. 

The next FastLane event will be held on February 23, 2010 and will focus on winter skin care.  Information on venue will come soon.

Mind Your Manners: Don’t Be Late!

Kyle Bernstein

At a large cocktail party, arriving one hour after the time stated on the invite is considered “fashionably late”.  Turn up twenty minutes past the prearranged time of a doctor’s appointment, though, and you’re likely to lose your spot and may still be asked to fork over the co-pay.  There are occasions when scheduling is not rigid, but most of those are limited to casual outings with family or friends.  In most cases, especially in a professional setting, when a specific start (and possibly end) time is given, that is precisely when you are expected.  

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Career Tips from Kathleen: Taking Inventory

Kathleen Garces

After 13 years of working as an accountant for a prestigious company, my friend Jane was laid off.  Although she knew that the company was downsizing, she never expected it to happen to her.  While shocked, she reacted with a sense of relief and was even a bit giddy at the thought of leaving behind her career in accounting.  She felt like a weight had been lifted from her shoulders as she was given ‘permission’ to take a break from working and find a new career.  Her lay-off was the catalyst to get her moving in a new direction. Read more

Julie Daniluk: Health Guru, Television Host, Photographer and more!

Nutritionist Julie Daniluk’s new television show, Healthy Gourmet (premiered on July 4 and airs Saturdays at 7:30 on VIVA (repeats Sundays at the same time)) has always had an interest in health.  Growing up, she had food intolerances, and her mother removed food items with artificial additives from her diet.  This meant that Julie often had to bring her own foods to birthday parties, because she wasn’t able to eat the food served there.  Of course, some people thought she was a little bit weird. 

As a young teen, Julie became rebellious.  She started eating foods that she wasn’t supposed to eat, which of course, made her sick.  By the time she was 16 years old, she went back to her old healthy ways.  Julie’s interest in health eventually led her to nutrition school.  She also studied herbalism at Emmerson Herbal College.  Later, she worked at the Big Carrot, a worker co-op store on the Danforth in Toronto.  The store is very health-focused and does not sell anything made with white, refined sugars, trans-fats or genetically modified ingredients. 

Julie’s latest project is the Healthy Gourmet.  The television show, which airs on VIVA, features Julie and chef Ezra Title, chef and owner of Chezrendezvous Dining.  On the show, Julie and Ezra work together and try to produce healthy, yet delicious dishes.  This, of course, leads to challenges between the hosts.  For example, Julie doesn’t like it when Ezra uses bacon, because it’s nothing but LARD.  There are substitutes, but it isn’t the same thing.  She has also suggested unusual ingredients, such as dandelions.

In addition to the Healthy Gourmet, Julie has an interest in acting and received training at George Brown.  In addition, she is hardcore environmentalist and sailed on the Rainbow Warrior, a ship run by Greenpeace and stepped in as the ship’s chef when the regular backed out.  It was an interesting experience for Julie as she had to learn how to cook for many different dietary needs and cultures. Julie is also a writer. Her most recent book is called Meals that Heal Inflammation.  Julie also runs a photography business. Read more

Karen Mager: From Working Away from Home to Working At Home

Karen Mager, a retired corporate executive is known to “reinvent” herself every 10 years.  She has worked in a variety of industries, including a freight and courier company which she started herself in 1983.  The company started out with one car in one town and by the time it was sold 11 years later, it had a fleet of vehicles, a leased aircraft and had customers in 17 states.  Karen has also written multi-national Joint Venture proposals for NAFTA.  Karen’s latest project is CremeMagnolia, an online resource which helps women in business or women wanting to start one. Read more

Part Ten: Who’s Your Buddy? Social Networking and Personal Branding

Kyle Bernstein

Social networking sites like FaceBook and MySpace are a great way to catch up with long lost pals and show the world what you’re up to.  They’re a fun distraction when you need to break away from the grind, and a bit of entertainment when you’re on hold with a client, or stuck in bed with the flu.

But should you mix business with pleasure?  Though this might sound like such a simple question, it’s actually quite involved.  It’s very easy to allow “Twittering” to consume an entire work day — basic rules of conduct apply.  When you are working, you shouldn’t be downloading photos or watching a video.  Many companies have policies against using their computers for personal use even after hours and may be able to track your web surfing.   The broad answer would be that social networking should be done at home, in off hours.  However, everyone and their mother are on FaceBook, including your coworkers, several clients, and the owner of a company you’ve been trying to get an appointment with for six months. Read more

Aime Luxury: To Love Oneself and to Love Life

 

Designer Monica Mei of Aime Luxury utilized her background in fashion (Bachelor of Design, Ryerson University) and business (BBA, University of Toronto) to make her brand successful.  Originally intending to become a dentist, she eventually gravitated towards business, with a minor in fine art, and then to fashion.  Taking five years to complete her degrees full time at two schools, she graduated from both universities in 2007.  Her career in fashion design was, by her graduation well under way.  That year, Monica won the university-wide Standard Broadcasting Corporation’s Business Plan competition, worth $25,000 for her label.  A year later, she was awarded $7,000 by Ontario Partnership Innovation Canada to help further expand her label internationally. Read more

Bohemian’s the Thing for Sarah Shell of 442 McAdam

Bag designer, Sarah Shell of 442 McAdam (pronounced four-four-two and based on her grandparents’ address) did not originally study fashion.  In fact, her undergraduate degree from McGill University in Montreal, is in biology.  After undergrad, Sarah left for New York to go to fashion school at Parsons.  Post-Parsons, Sarah worked in men’s fashion for Club Monaco and was also an intern at Gucci North America. It was at Gucci when Sarah, fell in love with bags and eventually created her first handbag, a gift for her mother.  That was when 442 McAdam was born. Read more

Once a Schmuck, Twice a Pervert; OR Keeping Your Job AND Your Dignity

Kyle Bernstein

As humans in the world, interacting with other humans, it’s normal to sometimes feel like a “schmuck”.  Maybe you misspoke or inadvertently insulted someone or did something you’re not proud of to get your way and you feel like crap afterward.  Maybe it was PMS, deadline stress, or one too many Cosmos at the company holiday party.  It happens to the best of us.  For the most part, we are able to notice our missteps, remedy the situation if possible, and move forward relatively unscathed.  You’ve probably learned a valuable lesson at your own expense and are likely to be more careful next time.  People are generally forgiving and willing to overlook or maybe even not notice an occasional perceived humiliation.  However, if bad behavior becomes the rule rather than the exception, people will catch on pretty quickly and you will begin to lose your credibility. 

Say you accidentally walk in to the men’s restroom and catch a glimpse of that cute guy from payroll for example.  You feel like a schmuck.  You’re ashamed.  He’s embarrassed.  You avoid each other for a while, you apologize awkwardly, and eventually, at some point, the two of you can make eye contact once again and maybe even laugh about it together somewhere down the road.  D o this a second or third time and you’ve gone from a simple schmuck to a pervert.  Even if it’s a relatively minor offense like speaking over someone or taking sole credit for a group effort, folks will notice and before you know it, everyone’s locking their doors and hiding their wallets when they see you coming.

Of course, you know all of this.  You work hard, play fair, and respect others.  You turn in your assignments on time, never sneak out early and always clean up your own messes. So, what if your boss is the schmuck?  Or, worse yet, a pervert?! There is an old saying “Fool me once, shame on you.  Fool me twice, shame on me”.

To that end, here is a good girl’s guide to keeping a pervert from making you feel like a schmuck.

1)            Deal with it.  Now!

Nip any potential problems in the bud.  Don’t gossip about the situation or whine to your     coworkers.  This is a good rule, not just for dealing with an out-of-control boss or a nosy cube mate, but in making your entire work life and personal life less stressful.

 

2)            Become very familiar with company policy and your job description. 

If you’re being asked to stay late every night because your boss doesn’t start working until noon, it’s best to be clear about whether overtime is a requirement before you complain or say no.  If you’re the passive-aggressive type, try photocopying the page in the employee handbook that addresses your issue.  Highlight the offense and leave it on your boss’s “in” box.

3)            Listen carefully, stay alert, and be prepared.                      

Once the pervert’s behavior pattern is identified, learn to recognize key words and actions in advance and have a response in mind.  If you are frequently asked to do something that is not your job, for example, know to expect that when the offender approaches and chose your words carefully.  Often times, we’re blindsided by a request and are so flabbergasted that we say yes in a daze before we fully understand what we’re signing on for. 

Then we’re angry with ourselves later for allowing ourselves to be taken advantage of.

4)            Be professional.

It is generally good practice to follow the climate of the office, but you also need to use common sense.  You are there to do a job, after all.  Just because the boss arrives consistently late,  hungover, and wearing last night’s makeup doesn’t make it right. 

Following a bad example can be more deadly than being one.

5)            Stand your ground. 

If you are within your rights to turn down a project and have said a firm “no”, don’t give in and do the work just because the file keeps ending up in your “to do” pile.

Be aware, though, that in this type of situation, you may be expected to produce proof that you are unable to take on one more project, or justify your rights of refusal.

6)            Be a good example and practice what you preach.

If you are offended by racial jokes or sexist remarks, it is more than okay to say so.  However, you are then setting yourself to that higher standard and must steer clear of unprofessional behaviours yourself.

7)            Speak concisely and get to the point.

A simple “that is inappropriate” or “lower your voice” can stop a foul-mouth mid-sentence or halt a yeller in their tracks.  You do not need to be subjected to any type of abuse.  If that doesn’t work, walk away.  Have a drink of water, excuse yourself to the ladies room, or go for a stroll. When you return, state your concerns. If your tormenter cannot talk rationally or doesn’t take you seriously, put it in writing, date it and give it to them.  Keep a copy of any correspondence in case you need to file a report with Human Resources.

Whatever actions you take, be professional.  Be nice and keep your composure, but be firm.  Stay in control of the situation and don’t allow your emotions to get in the way.

If, after all of this you are still unsuccessful in finding resolution, it’s time to get help. Consult that trusty handbook to find out what channels you should pursue.  Some companies require a formal written complaint and others call for a face-to-face meeting with your defendant and a mediator. Knowing what to expect may help you decide if you want to take your complaints to the next level, if these issues are something you can actually tolerate, or if it’s just time for you to move on. After all, you want to work for a company that shares your values and where you feel welcome, productive, and, yes, happy.

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