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MEET US!
Most of us have been in the business for quite awhile.
In fact, I started working for another agency before computers, fax machines or voice mail. My applicants came by the office to pick up their packets of testing and references and brought them to the interview. Now, we communicate through voice mail, I have a phone in my purse, packets are sent by fax, and the internet is mind boggling.
We all have worked together as a team. In fact, that is one of our strongest assets. We will all pitch in for each other and do so quite often.
Carol has been with me the longest, since October
of 1992.
She is a native of this area. I've never been anywhere with Carol that she doesn't run into someone she knows. Carol works very hard and smart and takes her job very seriously and attacks life with a sense of humor. She likes helping people move up in the world. There is hardly a day that goes by that she doesn't have a funny story about something she has done. Her favorite subjects are her three grandchildren, two boys and a girl.
Kristin Griner, daughter of Betsy and Ted Griner, is our most recent addition but had to work her way up. She started by working here part time as an administrative assistant in 2004 while going to school at
Everest College. Kristin graduated in July 2007 with an Associate in Science in Business Administration keeping her knowledge fresh. She is now working for us as an Account Executive and brings a bright smile and a
new face to the office.
Christie joined us as in February of 2008. Christie loves spending time with her family.
She actually grew up here in Vienna. She is loyal, hard working, energetic and has a smile that lights up the room.
Luz relocated with her husband after we placed him on a job.
When the kids got settled, she came in to look for a position - we liked her so well we hired her ourselves. She always has a smile, easy going and a ready laugh. None of us would give her up. She doesn’t know how to say the word no to whatever we ask. She is an excellent office administrator, “a gem”.
I saved myself for last because it's hard to describe myself. I’m Betsy, and I have been in the employment agency business the longest of all. In 1990 my husband insisted that I shouldn't work
for someone else, that I should do it myself so he is good for me. We borrowed on everything we had and went for it.
He's been there for me, listening and giving me confidence. That's how I started the company, but what am I like? I am short, never reached 5' tall, easy-going most of the time and enjoy life. In my business, for my staff and me, family comes first and then the business. I can say my father never compromised his high ethical standards and I want people to say the same about me. It's fun, scary and challenging having my own business. Believe me, I love it! I have two grown daughters, one working and one in college. I adore them both. Now that I've introduced everyone, come in and meet us. We treat everyone with respect and like we would want to be treated if the situation was reversed.
Looking for a job can be a chore, but with our new helpful job search advice you’ll be back to work in no time. Get your foot in the door by reading our resume and interview tips.
HOW TO EXPLAIN A JOB LOSS
Downsized, restructured, displaced, canned, terminated -
any way you put it, you’re still out of a job and it’s still not the easiest subject to talk about in an interview.
Recognize that there is life after termination and take some time to reflect and recharge your attitude. Think about what you could have done differently, and what you will do going forward.
Don’t lie. Be prepared to be upfront and honest about your dismissal. Don’t lie. If you fail to disclose that you were dismissed for cause, it is likely to come out when the employer checks references and your perceived dishonest for not sharing this information may cost you that job. When interviewing, be brief in discussing the situation, show what you’ve learned or what you are doing to change and then move on to what you accomplished and how you can contribute to the new company.
Right job, wrong boss. If your dismissal resulted from a change in management and you didn’t get along with a new boss due to bad chemistry or a difference of opinion, acknowledge that you recognize some people just don’t click, then share references of other supervisors you previously worked for and other colleagues. You might say, “my new supervisor and I, unfortunately, had very different personalities and management styles. I made a strong attempt to create an amicable relationship. I had very good relationships with previous supervisors and was well thought of by my colleagues.” Whatever you do, don’t bad mouth the boss. You’ll be the one who looks bad. Have a list of other supervisors and coworkers readily available to share with the interviewer. Most people have had a difficult boss at some point in their career and will likely understand.
Change in strategy. Briefly acknowledge that there was a change in company strategy that you didn’t fully agree with, then move on to what you learned from the situation. Saying something like, “After the merger, my new boss had a different strategy in mind for our product group and I didn’t fully agree with it. Looking back, I realize that I should have tried to find out more about the rationale for the change and find ways to support it.” Don’t trash the company. Don’t blame the company for not following your direction. Every company will change. Show that you are willing to adapt to change.
Lack of skills. If your job moved forward, but you didn’t, it’s probably time to acquire the necessary skills to succeed. If you haven’t yet embraced technology, use your time off to take a few beginner computer classes and learn common office software. In addition to local colleges, many industry associations offer courses and workshops to keep your skills up to date. Take a refresher accounting course, attend a workshop to recharge your creativity, improve you management skills or learn to write for the web. Share your new found skills with prospective employers and show how these skills will add value at the new employer.
Poor Reviews. If you receive a series of poor performance reviews, you need to truly assess why. First, if you can muster the courage, consider calling your old boss and ask for advice. You may find the conversation easier than you think, now that the ties of employment have been broken. Call or meet with a former colleague or two and ask them for their honest opinion of how you could improve. Don’t be defensive. Listen openly. If you made repeated mistakes, if you weren’t thorough enough in your reports, or missed your sales quota, consider what you could do to improve. You may find that the job you had wasn’t really right for you. If you were a great sales administrator who was promoted to an outside sales position but lost your job because you couldn’t make the quotas, perhaps you need to seek an administrative position. If you were a great sales person who was promoted to manage the sales force then let go due to your poor management skills, maybe you’d be happier and more successful if you were back in front of customers instead of behind a desk.
Misdeeds or dishonesty. If the reason for your dismissal was for something more egregious, like misusing company funds, sexual harassment, substance use of falsifying company information, you may need to accept that companies could be reluctant to hire you. Whatever the reason always be honest, say only what you need to say, share what you learned and how you’ve changed and focus on the more positive aspects of your performance and accomplishments.
Finally, back up your explanation with solid and legitimate references. Ideally, your former employer will agree to just give the facts, by verifying your dates of employment and your titles.
Secure references from other supervisors and colleagues who will give you a positive review and vouch for your integrity and ability. It’s best to have two to three business references as well as a couple of personal references.
HOW TO DRESS FOR AN INTERVIEW
Well, your resume worked and now you have an appointment for an important job interview. You have done your homework. You are confident that you can answer anything the interviewer throws at
you. Finally the big day arrives and the final important choice must be made. What should you wear?
It is no secret that how you look has everything to do with the first impression you make. A first impression is made in the first few seconds. If you are too formal in your appearance, you
might give the impression of being rigid and stuffy. If you are too casual, you may send the signal that you do not take the interview or the job very seriously.
Begin by talking to employees of your potential new employer and find out what the dress code is and how seriously management takes it. If you can’t find out this information, you should
choose clothing that is professional in the impression it gives.
If you do not already own clothing that will work on an interview, you should go to a store where you can get good advice from the sales person. Be prepared to have the clothes tailored. No
human being completely fits in clothes that are off the rack. To make the best impression the clothes must be altered to fit and accent your best features.
THE FOLLOWING IDEAS CAN NEVER BE NEGLECTED:
Look clean and neat. Make sure that your hair is done appropriately. Women - do not wear wild hair-do’s and keep it out of your face. Men – get your head and facial hair trimmed.
Do not wear a perfume or cologne as many people are allergic. Bathing with good quality bath soap will leave a light scent. You will be nervous and a gentle scent can mask the perspiring you
may be doing. An unscented antiperspirant can be used.
Cover any tattoos and avoid gaudy jewelry. Definitely limit pierced jewelry to ears only. Do not wear nose or tongue jewelry.
MEN
- Wear a suit or sport jacket with color coordinated trousers.
- The color should be neutral or dark - blue, black or gray is best.
- Wear a tie - even if you will never wear one after you get the job.
- Shoes should be leather - clean and polished - black is best.
- Make sure your nails are trimmed and that they are clean.
WOMEN
- Wear a classic suit or a simple dress with a jacket. This is not a time to be provocative or sexy. Some appropriate colors are navy blue, black, dark green, dark red, burgundy, or gray.
- Dress in a higher style that the position calls for but do not attempt to out dress everyone there.
- Avoid wearing clothes that are tight, revealing or trendy. It may be the very latest fashion but it will not impress the interviewer.
- Fingernails should be trimmed to a length that doesn’t leave an observer wondering how you keep from stabbing yourself. The polish should be closer to a color your mom might wear than
to a color that your kid sister would go for.
Even after you are successful in getting the job, you should continue to pay attention to your wardrobe. Interviewing for that first job is only the beginning in the role clothing will
play in your career.
You should regularly add pieces made of high quality, long wearing fabrics. It is best to buy separates that you can mix and match with the pieces that you already own. Each piece you buy
adds to the variety of looks you can achieve. You may ask why this is important? The reason is that even after you have the job you sought, you might like to be considered for advancement and promotion. The
impression you leave on the job every day will be added to your performance when the boss looks around for someone to promote.
RECIPES
What better way to reward yourself for a hard days work than a nice meal to fill your belly. Here are some recipes to satisfy your taste buds. All of these recipes are easy and use
ingredients that are usually kept in the home.
DILLY ZUCCHINI DIP – 2 Cups.
1 cup finely shredded zucchini, squeezed dry
1 cup (4 ounces) shredded sharp cheddar cheese
¾ cup mayonnaise
½ cup chopped walnuts
1 teaspoon lemon juice
½ teaspoon dill weed
¼ teaspoon pepper
Assorted fresh vegetables
1)In a large bowl, combine the first seven ingredients. Cover and refrigerate
for 1hour or until chilled. Serve with vegetables.
BROWNIE ‘N BERRIES DESSERT PIZZA – 16 Servings.
1 box (1 lb 6.5 oz) Betty Crocker – Original Supreme brownie mix
Water, vegetable oil and eggs as called for one brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
½ teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
½ cup apple jelly
1)Heat oven to 350 F (or 325 F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2) In
medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
3)Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or
almost clean. Cool completely, about 1 hour.
4)In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
SESAME CHICKEN – 4 Servings.
¾ cup soy sauce
½ cup packed brown sugar
¼ cup water
3 tablespoons sesame seeds, toasted
1 garlic clove, minced
Crushed red pepper flakes, optional
4 bone-in chicken breast halves (8 ounces each)
1)In a large resealable plastic bag, combine the first six ingredients; add the chicken.
Seal the bag and refrigerate overnight.
2)Drain and discard marinade. Grill chicken, skin side down, uncovered over medium heat for 15-12 minutes on each side or until a meat thermometer reads 170 F.
CAESAR NEW YORK STRIP – 4 Servings.
4 tablespoons Caesar salad dressing, divided
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 New York Strip steaks (12 ounces each)
1) In a small bowl, combine 2 tablespoons salad dressing, garlic powder, salt and pepper. Spoon over both sides of steaks.
2) Grill, covered, over medium
heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F; medium, 160 F; well-done, 170F), basting occasionally
with the remaining salad dressing. Cut steaks in half to serve.
CINNAMON PORK TENDERLOIN – 4-6 Servings.
3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
2 pork tenderloins (3/4 pounds each)
1)In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to
coat. Refrigerate 4-6 hours.
2)Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a meat thermometer reads 160F, turning occasionally.
Let stand for 5 minutes before slicing.
STAN’S SMOKY RIBS – 4 Servings.
3 pounds country-style spareribs
½ teaspoon garlic salt
½ teaspoon pepper
1 cup ketchup
½ cup packed brown sugar
½ cup molasses
¼ cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
1/8 teaspoon cayenne pepper
1)Place ribs in a 5-qt. Dutch oven; cover with
water. Add garlic salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour.
2) Meanwhile, combine the remaining ingredients; set aside. Drain ribs.
Grill, uncovered, over medium heat for 8-10 minutes or until meat is tender, basting several times with sauce. Serve remaining sauce with ribs.
GRILLED APPLE TOSSED SALAD – 4 Servings.
6 tablespoons olive oil
¼ cup orange juice
¼ cup white balsamic vinegar
¼ cup minced fresh cilantro
2 tablespoons honey
½ teaspoon salt
½ teaspoon chili sauce
1 garlic clove, minced
2 large apples, cut into wedges
1 package (5 ounces) spring mix salad greens
1 cup walnut halves
½ cup crumbled blue cheese
1)For dressing, in a bowl, combine the first eight ingredients. Pour ¼ cup into a large resealable plastic bag; add apples.
Seal bag and turn to coat; refrigerate for at least 10 minutes. Cover and refrigerate remaining dressing until serving.
2) Drain apples, reserving marinade for basting.
Thread onto six metal or soaked wooden skewers. Grill apples, covered, over medium heat for 6-8 minutes or until golden brown, basting frequently. Turn and grill 6-8 minutes longer or until golden and tender.
3)In a large salad bowl, combine the greens, walnuts and blue cheese. Add apples. Drizzle with reserved dressing and toss to coat.
GARDEN VEGETABLE SALAD – 6 Servings.
6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
¼ cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
½ teaspoon salt
1 large cucumber, peeled and sliced
1)In a large bowl, combine the tomatoes, green pepper
and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to boil. Boil for 1 minute.
2)Pour over vegetable.
Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
ANTIPASTO PICNIC SALAD – 25 Servings.
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera (Hot Pepper)
1 pound fresh broccoli florets
½ pound cubed part-skim mozzarella cheese
½ pound hard salami, cubed
½ pound deli ham, cubed
2 packages (3-1/2 ounces each sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
½ teaspoon salt
1)Cook pasta according to package directions. Meanwhile, drain the giardiniera, reserving ¾ cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami,
ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
2)For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper,
salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
SWEET ‘N’ SPICY ROASTED CORN – 6 Servings.
6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
¼ teaspoon crushed red pepper flakes
¼ teaspoon chili powder
1)Carefully peel
back corn husks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour.
2)Coat grill rack with cooking spray before starting
the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving.
3)Meanwhile, in a small saucepan, melt butter.
Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
THREE-CHEESE POTATOES – 4-6 Servings.
3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1tablespoon minced chives
½ teaspoon seasoned salt
¼ teaspoon pepper
2 tablespoons butter
½ cup crumbled cooked bacon
½ cup shredded part-skim mozzarella cheese
½ cup shredded cheddar cheese
1)In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
2) Fold foil around potato mixture and seal
tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
3)Carefully open foil.
Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .
PICNIC BEAN CASSEROLE – 10 Servings.
2 cans (15 ounces each) pork and beans
1 can (16 ounces) kidney beans rinsed and drained
1 can (15 ounces) lima or butter beans, rinsed and drained
1 medium onion, chopped
½ cup packed brown sugar
½ cup ketchup
4 bacon strips, cooked and crumbled
1)In a large bowl combine the beans,
onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.
BLUEBERRY POUND CAKE – 2 pound cakes.
1 cup butter, softened
3 cups sugar
1-1/2 teaspoons vanilla extract
½ teaspoon lemon extract
6 eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries
Confectioners’ sugar
BLUEBERRY SAUCE:
1 cup sugar
¼ cup cornstarch
½ cup cranberry juice concentrate
6 cups fresh or frozen blueberries
1)In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
2)Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar.
3)In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add
blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.
APPLE SKEWERS – 4 Servings.
4 medium apples, peeled and quartered
4 teaspoons sugar
1-1/4 teaspoons ground cinnamon
1)If grilling the apples, coat grill
rack with cooking spray before starting the grill. Thread apples on four metal or soaked wooden skewers. Lightly spray with cooking spray. Combine sugar and cinnamon; sprinkle over apples.
2)Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until golden brown and apples are tender. Serve warm.
FANCY FRUIT PIZZA – 12 Servings.
1 tube (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
½ teaspoon vanilla extract
2 medium firm bananas, sliced
2 teaspoons lemon juice
1 can (20 ounces) pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 can (11 ounces) mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water
1)On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375F for 10-12 minutes or
until golden brown. Cool completely on a wire rack.
2)In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
Spread over crust. Toss bananas with lemon juice. Arrange the pineapples, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
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