(Really bad) The Rising Unemployment…my views. Why?

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Before, circa 70’s & 80’s, when we, the working group, were called for job interviews, all preps were in order. What we shall wear defines our being. Clean, neat and dressed like “pamburol” as teasingly termed. After days ahead of due diligence scouting where the office is for said sked, we come 15-30 minutes before the alloted time. We come prepared, talk with sense and full of determination to succeed and go pass the echelon of corporate hierarchy proof of which we MUST show via hardwork. We perform hard enough to be noticed by management.
Concern for the growth and uplift of the firm are our daily vision and mission.
The story doesn’t end when we get to next level. Higher echelon/higher responsibility signals the start of more vibrance and dynamism.

And so be it until the 90’s when “contractual employment” begun to rule Philippine working arena. There was a change in attitude. Employment agencies mushroomed, temp hirings multiplied and the C & D working class grew.
Resignations are no worry for agencies as applicants for needed positions double each day.

Contractuals instilled in their minds that “a complete employment” is just 5 months.
Afterwhich they must go and look for another one…and another one…and another one.
The attitude turned from dynamism to show off good in current job into one focused on looking for next employment
…and to the next…and to the next.
And while applying, many did not mind the proper decorum. Coming in late for interviews.
Arriving in informal attire despite ad notice to that effect.
Moment they’re hired they become unmindful of company policies & regulations
for if they are fired-out it’s picking peanuts to change employment venues.
Determination to succeed gone.
The total attitude of reliable and best fitted worker or employee is lost.
Many kept on changing jobs and a lot of them applicants, who became contented with just transferring-forgot to grow-grow intellectually until they do not meet employers’ requirements any longer
that they fail…tremendously contributing to the jobless wanderers.

As an example to this, our company hired a very active, industrious and efficient Supervisor for Special Events Operations.
Really efficient. But after 5 months she resigned and applied for another job. We asked her why. Her reply was: I was accustomed to doing such. I need to change job. Oh WOW!
I believe contractualization of workers hit a gold mine in the matter.

Here are my own experiences:

1.    2 applicants were sked to appear at 10:00 a.m. on certain date. They confirmed beforehand. Days before the scheduled date, there were no notices that they won’t be able to make it. They arrived 1 day and 2 hours late after the mentioned date.I SENT THEM HOME. NO INTERVIEW.

2.   For so many times there were applicants called for interviews who will confirm appearance on set date but will call or text 1-2 hours pre-interview that they cannot come for they had NO money for fares. WHAT?

3.    In the process of interview I noticed the constant change of employment of 1 interviewee every 5 months for about 8-10 times. And I asked why. He replied: “of course Sir, I’m young and adventurous and I easily get bored of one employment”. My next question: “and so what will happen if I hire you? You will do the same thing to us” His reply: “aahh I’m really not sure Sir” AND SO, my last question was: “DO YOU KNOW YOUR WAY OUT”?

4.    Out of the total 300 or so applicants for different positions interviewed, 6 passed to be Restaurant Managers. But the 4, after making them sign/accept the appointment papers absented themselves from the VERY FIRST DAY OF WORK and 3 appeared as if NOTHING had transpired on the second day and 1 on the third day. THEY ALL WENT HOME EMPTY HANDED…JOBLESS. (such offense is particularly listed as company violation on the signed appointment paper)

5.    Out of so many, these 3 were hired but proved un-worthy of continuous hiring.. On the first day of orientation and product knowledge training, all arrived late. 1 arrived 2 hours after scheduled time, another 48 minutes after and one 36 minutes late. The second day, they, again, all arrived late blaming the rush hour and traffic. I PAID THEIR 2 DAYS AND SENT THEM HOME…as always, again, OUT OF JOB.

6.    Despite the tiny 40-pax seating capacity of our resto, I had fired out 8 cooks/kitchen helpers and 6 service crews. Our products are “innovations” of existing recipes and newly created technologically processed ones. Being different from the rest and from what have been learned formally or by “huido”, they call for massive product knowledge and actual training. Preparations, EXACT cooking techniques and quality consistent serving are a MUSTs to us.

To attain the degree of needed consistency, STRICTLY TO BE FOLLOWED printed cooking procedures (both in English & in the dialect) are handed out and clearly explained to the minute details including the “WHYs” they must be followed up to “what will happen” when they are NOT. Examples are explained and actual tasks are demonstrated.

Almost ALL of the dismissed cooks & kitchen helpers obeyed the rules and procedures for no more than 4 times then reverted to what they have erroneously practiced from former employments or “boredom” set in or “kayabangan” (boastfulness) erupted. Inconsistency surfaced to the detriment of our products. Loss in sales, negative publicity and 2 or 3 even took them up to different social media forums. Had to act fast.

Big number of our clients are “repeaters” and some are literally and strongly pushed to purchase due to mouth advertisements from friends, non-friends and social media commendations from various food bloggers. They are NOT “just to fill the belly” affair. Regular clientele really look for them and expect that they are consistent to what they have loved before. In vain if kitchen staff will deviate from the rules.

…and so…they’re back to jobless status.

7.    Ok, hired. Assigned as service crew or cook to one of the special events we participate into. Their team is complete with “all”…repeat, “ALL” needs in that event. Not only complete to the teeth but in good usable conditions. Upon return to office, used utensils, materials & equipments are geared to specific area. Hours later a checker & dishwashers clean up, wash, rinse thoroughly and disinfect all for next event’s use.

Most often, dishwashers will discover broken utensil or material, loose screws, incomplete damaged equipment or any other wreck. Nobody informs anybody. Loose screws can easily be tightened as “screw drivers” are amongst the things in the team’s electrical bag. Nobody cares. Nobody tells…and headache sips in. Whew!

Now, they are surprised why they do not land in a job-not even called for interviews. No concern to even ask themselves: “why don’t I get a good job”, “why am I always out of job?” or “what’s wrong with me?”

8.    100% of our events (not the daily regulars but have jobs on weekends only) employees are on “prepaid mobile phones” (they purchase cards to load credits into their mobiles). Possessing active one is mandatory as it is our contact point with them. Many weekend staff will absent themselves from duty without even notifying the office or any of their colleagues. Their presence is painstakingly pre-scheduled on their duty-days to optimize available manpower-that when one is absent, re-arranging sked is a hassle. After a week these absentees, still, will have the nerve to ask us whether they have duty
on coming event or none. What do you think?

9.    Other websites or forums pick-up “job openings” from others then post in their own. Most often they, too, post the company’s number thereat. Many seekers will “text”…just text…if there are still vacancies. Replies are sent requesting them to get hold of a landline and call the given number so the person in charge can schedule them for interview and the corresponding address details can be relayed, which is otherwise difficult to send via texts. Most seekers’ replies are:
“I don’t have a landline”, “how much is the salary” or no reply at all.

Some will call, get the appointment details and confirm to come. But 99% NO SHOW.
Will they get a job this way? If ever they do, will they love their given job?

…more to come.
Add more details if you may wish to. You’re welcome to share.
Due credit will be given unto those who share their own minds.

You dislike MSG (Monosodium Glutamate-Vetsin). Do you know that the other types of food you eat contain the same ingredient as MSG? The truth behind this dreaded enhancer. Read on.

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You dislike MSG (Monosodium Glutamate or Vetsin).
Fine…but do you know that the other types of food you eat contain the same ingredient as MSG?
THE TRUTH BEHIND YOUR DREADED MSG.
Have seen, witnessed, heard many saying…
“I don’t like MSG & I don’t eat food with MSG”.
I can say…tell that to the marines.Look closely at what you’re eating.
The seasonings, sauces, dips, dressings, batters, marinades and thousands of other food
…contain YOU’RE DREADED MSG. You veer away from the known brand of Vetsin
but you consume other types of food that contain the same ingredient present in the former.
You like ? seasoning, ? oyster sauce or ? soy sauce…they all contain MSG.You’re delighted with instant noodles especially on cold rainy days;
you love the taste of your dish when you add your favorite “seasoning” to it
and you brag of your handmade pizza or that from your fave parlor…
CHECK IT OUT.
One way or the other, they contain your hated MSG.
Learn from this link: http://www.truthinlabeling.org/hiddensources.html
(thanks truthinlabelling)
WHY? Afraid of consuming it?
MSG is sodium salt of glutamic acid.
It is obtained through fermentation of either: sugar cane, corn or tapioca (cassava)
Crystal MSGs are crystals.
A closer look even in its powder form, MSG is millions of small crystals.
THEY DO NOT HAVE TASTE AT ALL but are good flavor enhancers.Human tongue is consists of “taste buds”, small tiny cells of about 10,000 or so
scattered in different parts of tongue’s surface.
These “taste buds” are the ones responsible for humans to feel what they are consuming
then these cells send signal to the brain-and brain analyzes what taste it is
(sweet, salty, bitter, sour and the latest addition…umami)Women possess more “taste buds” than men.
Babies and young ones have more of these and wane as they grow older.
They do not actually seize to exist but are just out there-inactive-due to various factors:
smoking and alcohol which tend to numb these “buds” faster,
unhealthy mouth condition where dirt, grime and leftovers cover these cells
until they form part of them and as we grow old through time their taste potency also diminishes.So, the more active “taste buds” the better we grasp the taste of food.
When MSG is added to a recipe, these tiny crystals actually “hones”
(in Tagalog…”hinahasa”) or “scrapes” the covering of these “buds” exposing them to the true taste of the food.
That’s it, MSG does not impart any flavor or taste but helps us identify specific taste.CAUTION: not because MSG has that effect, “pilosopo” (one track mind) will claim,
“why not put a ton of MSG so we can taste the food really well”, NO!
Put a bit more and be ready to experience ache at the back of your head.
Too much of anything is…ahh you know what.

Still, the best ways to revive and/or revitalize “taste buds” are:
1. quit smoking-minimize alcohol intake
2. have a healthy mouth habit
3. when brushing teeth, scrub lightly tip, top and back of tongue
4. …and this is fun, always try to identify the ingredients used in your every intake.
Over time…you will be amazed…you are “a food critic”, too.

So far there are only 4 reliable (I hope)
MSG manufacturers supplying the world:
1. Aji-No-Moto (Japan) – more of the home directed crystals
2. Vedan (Vietnam) – used by majority of food processors
due to low price and in powder form
3. ADM (USA) – no nonsense best quality
and also more on the powder type
4. Unknown China-made.
5. …there could be other brands somewhere-for sure it’s repacked.

CHECK YOUR LABEL NEXT TIME. IF IT STATES: NO MSG BUT CONTAINS EITHER OR BOTH I+G
(meaning Disodium Inosinate + Disodium Guanylate…then STOP & decide if you’ll continue)
Reason: full flavor identifying & enhancing effects of I+G
go well-hand-in-hand with MSG.
When the former is present so is the latter.

You like BEEF. But what kind of beef do you eat? Would you know?

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You love beef.
But do you know the type of beef you’re eating?
OR, what you’re eating is NOT BEEF at all.
You’ll be surprised.
I. What kind of beef?
Fastfood chains, restos, processed meat manufacturers, they ALL claim: “100% pure beef”.
And presto! You go for it. Not knowing what type of beef you’re about to consume: be it burger, corned beef, sausages (different types of hotdogs-cocktails-jumbos-etc), canned recipes, beef balls, including but not limited to,
the loved beef viand from your fave resto.
India supplies “buffalo meat” to almost all processed-frozen meat manufacturing counties of the world.
It is equivalent to Philippines’  “carabao meat”. “
Nothing is wrong with “buffalo meat”. In fact it is higher in protein content than cattle beef.
The only apprehensible-negative point of it is consumers’ notion of it being “dirty”
and/or not fitted for human consumption and/or meat is tough being an errand animal, etc.
But its price is pretty much lower than cattle.
It is for this nega attitude that “buffalo” users & marketers try to “hide” reality by claiming their products are: again, “100% pure beef”
which automatically gives possible consumers the impression that what they offer is cattle beef.
Majority, repeat, MAJORITY of processors utilize “buffalo or carabao meat”.
Your choice. Be inquisitive.
Be bolder, ask: what kind of beef next time around.
II.  Angus beef. Really?
The fad now is to crave for Angus beef, Wagyu, milk or pineapple-rind fed cattles
and all those “ek-ek” marketing strategies.
Be extra cautious. Why?
Angus, which is a breed-type of cattle, for one, is really the melt in your mouth lean-fat bite that will gear you up to be ecstatically happy of what you eat. But ANGUS has a GRADING system. NOT ALL ANGUS are the same, similar, egual, pareho.
If your cut is TOP OF THE LINE (like the EMIRP cut…read this backwards), then you have to shell out ++U$D for it,
like: your 1/3 lb. PURE EMIRP ANGUS burger sandwich
commanding a price of U$D15-25 per.
Similarly, but on a bit lower tag, if “choice” (the second best ANGUS) is the cut served to you.
Then you have: select, standard, commercial grade, utility, cutter and the lowest level…the canner grade.This grading system is determined by USDA on very stringent requirements
which will tell us that angus beef before it can be “a certified angus beef”
must be certified by this same agency. And so, a beef can be “angus” (here, be sure of the grade)
…but NOT all angus beef are “certified”.The commercial, utility & cutter grades are the levels used by many of those claiming to be “angus so and so product”.
They dream of attracting consumer interest while paying the amount equivalent
to plain cattle beef from New Zealand or Australia, which most of the times,
tastes better than those they claim as “angus”.Again, and again, be careful
In coming posts…you will know the type of “extenders” that manufacturers utilize in their meat production…
like: the siomai or shu-mai or shiew mai you are eating
may not be pork at all.

Know it in coming posts.

(Resto Review) My expectation failed me…tremendously. Never to shell out a cent…again. 

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A little break from issuing out recipes, please allow me to express my feelings
re this “vaunted” Wagyu serving resto.
With Pangs, fetched my daughter, Cha,
last Sunday where she and her Mom heard mass
while I engaged in my usual  weekend exercise.
Breakfast at her unit or out usually follows our activity.
That bright sunny day, she thought of having us taste and analyze
dishes of this site.
My expectations failed me again...tremendously.
My D300 was ready but did not bother to take out from the bag and snap. Useless.
So, below pictures are those of our products. Not theirs.

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Should corned beef be “slab type”, this must be the color. Not brown due to wanton addition of
“no-brainer spices and herbs that hands of whosoever thought of it can get a hold of”.
OR

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be like this, if “shredded type”.
The one served to me had “out of this world concoction”.
It was “sour-ish, bland, added with rosemary or fennel, I believe”.
Acidity was overpowering.
Announcing to the world that you serve “wagyu”,
then just lightly fry it for patrons to savour and enjoy what you’re rallying about.
The most that you can concoct on a shredded corned beef is to make it into a hash
that is adding cubes of potatoes. Saute or fry with very little spices (hint of garlic and onion).
YOU DO NOT HIDE THE BEAUTY & TASTE OF YOUR HOME-MADE CORNED BEEF.
Let the beefy-ness of your “wagyu” come out.Now the TAPA
(salted, dried or boiled a bit strips of beef)

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Unlike the one above, which is processed from just plain U.S. cattle,
Their “Tapa” is “acidic, with again full of un-wanted flavor of different additions”…and so blackish.The SAUSAGE?

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As if marinated in vinegar, that is aside form “mashy texture of the flesh”
that could be due to “double grinding” instead of using a silent cutter or a bowl chopper.
WHY?
Oh no.
Kindly read my disclaimer below.
Am not here to put that resto down.
With those “costly” meals, please don’t serve us with ” blind-foldedly prepared recipes”.
No “WAGYU” that I’ve tasted of.
Just improve.Another technological recipe coming out next post.

YABU the royalty of “katsu”.

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Staff handed and explained the white & black sesame seeds that we had to pulverize
using the provided small ceramic mortar & wood pestle then pour in “that sauce” in my plate
which I had to taste first separately-to know what it’s a mix of.
Sniffed, tasted oohh it’s made of blah, blah, blah.
The beer is in stand-by for any eventuality like the piquant yellow mustard
that I believe was generously mixed with “wasabi”
(check the yellow thing below 2 o’clock of rice in bowl).
Whew, the heat went up to my head…but I loved it.
Pangs & I, whenever in the look-out for “real” food, never…as in never…will consider
any Japanese site. Why? We’re not fond of their dishes.
Another why? Here:
1. we manufacture high-end “Gyoza”, dimsum and dumpling thus supply some of them.
We see, smell, taste them day in-day out.
2. we do not go for raw meat like the different “sashimi” (do you call them so?)
3. had tried no less than 4 that served “RANCID katsus”
4. can’t control the temptation of eating a lot due to our ecstasy of using chopsticks.
But for heaven’s sake Cha, my daughter, imposed on us last Wednesday
that we dine at YABU-Glorietta 5 (Makati City) saying their “katsu” is the best.
Familiar name mention &  praises from friends, me anxious.
Eager to try if it will pass Pangs’ & my smell-taste-digest-smell-taste routine.
To scrutinize varieties, Pangs got Kurobuta Premium Set,
I had Chicken and Seafood Katsu Set,
Cha and fiance Anton ordered Katsu Curry Set.
My serving.
A-plenty, in seeming dis-array, but OMG never mind. It’s worth every space.
Finished my fave “miso soup” first then attacked the “never-ending” thinly sliced organic white cabbage.

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Took this shot to remind me of the “encounter”
Findings:
1. never tasted any rancidity in the food served
which means that the oil used could be for that day’s production only.
2. “panko” (Japanese breadcrumbs) is perfect. It matches the kind of oil utilized.
3. Japanese rice was perfect.
4. well, I concocted my own dipping sauce combi.
5. I particularly love the cabbage.
5. I don’t know but the overall taste of food seemed “very very clean”
6. STAFF? Utmost courtesy. Accommodating. Alert. Swift.
7. PRICE? Of course, a bit high than the 2-3 star Jap houses but
WELL WORTH THE BUCKS.
Don’t entertain second thoughts…go visit your nearest branch.
Check YABU’s website here...choose what you’ll order before hand.
Line is long. Save time.
YABU the royalty of katsu.