Brass can be cleaned up easily with soap and water. Use hot water, and add some dish soap to the water. You can use a sink or a bucket. Let the brass soak in the solution for a few minutes, then gently scrub it with a microfiber cloth. Rinse when you're done. If the item is too big for a sink, try soaking it in a bathtub. You can also spray it on generously and let it sit for a few minutes. Spray on more if it looks like it's drying out too quickly. Tomato products have enough acid in them to help remove grime and tarnish from brass. Reach for items like tomato paste, ketchup, or tomato sauce. Rub it on the brass, and leave it for about an hour before rinsing and drying the brass. You can also try plain lemon juice. If you'd like, you can use a soft cloth to rub on mineral oil or linseed oil. This process will help keep tarnishing from forming on the brass. Only apply the oil once you've cleaned the brass.

Summary: Mix natural soap and water. Use a mild tomato-based acid. Apply oil to prevent tarnishing.


There are two primary cataloging systems: the Dewey Decimal Classification system (DDC) and the Library of Congress Classification system (LCC). In 1876, Melvil Dewey developed the DDC system. Today, it is the most common cataloging system in the world. This system provides the perfect amount of details for small libraries and book collections. If you are looking for a system that generates a more detailed call number, consider using the LCC system. In 1891, the Library of Congress developed its own system of classification. In order to keep track of its enormous collection, it needed a system that was more specific than Dewey’s. The LLC system is used by major research libraries. The DDC system organizes books by main class, division, and section. Every call number also includes a Cutter Number to identify the author and the edition date.  Main Class: 800 (Literature) Division: 10 (American Literature in English) Section: 3.54 (American Fiction in English) To get the call number, add up the three numbers: 800+10+3.54=813. Following this number, you may add a Cutter Number to identify the author (the first letter of the author’s last name) and the edition date. When this information is added, the call number becomes: 813.54 M 2007. The LCC system catalogues books by class, subclass, and topic area. Every call number also includes a Cutter Number to identify the author, a Cutter Number to identify the title, the edition date.  Class: P (Language and Literature) Subclass: R (English Literature) Topic Area: 9199.3 (Provincial, Local, etc.) Cutter Number, Author: M3855 Cutter Number, Title: L54 Edition Date: 2007 Additional Information: c.2 To construct the call number, list the components sequentially like so: PR9199.3.M3855.L54.2007.c.2.

Summary: Select a cataloging system. Learn about the Dewey Decimal Classification system. Learn about the Library of Congress Classification system.


A truck is the centerpiece of your business, so buy a vehicle that can carry your supplies and serve your customers, which can cost on average between $30,000-$50,000. A good truck can help attract customers and make your work easier.  Check with local authorities about construction requirements for food trucks, as they vary from state to state.  Shop around for the best deal. The exact cost will depend on the condition of the truck and how much equipment it already. Consider buying or renting a used food truck to save money. Before you make the final decision to buy such truck, ask a mechanic to check it out as there might be issues that you cannot see. You will need sufficient space for your kitchen, supplies, and serving customers. If you plan on preparing food in your truck, you will need storage and cooking appliances. Stock the unit with anything you need immediately and add supplies as they become necessary.  Get basic storage supplies including a refrigerator, freezer, and cupboards for ingredients and utensils. Buy basic preparation and cooking supplies such as an oven, fryer, countertops, cutting boards, and utensils like plates and silverware. Consider renting commercial kitchen space if you want to prepare the food off-site. If you can find affordable kitchen to rent and a cheap, basic truck, this might be more cost-effective. You’ll need to work with vendors to supply the food or ingredients for your dishes. Making contracts with specific vendors can not only help cut costs but may also get you business by word of mouth.  Call multiple vendors and discuss your food truck. Ask the vendor questions about quality and pricing. Check the vendor's references. Find out their current customers and if those restaurants or food trucks are satisfied with the vendor's performance. Make sure that the quality of the product is good, as well as the quality of the service. Verify that any meat, dairy, or perishable food items are shipped in a timely and sanitary manner. Ask to see health inspection reports and permits. Limit your vendors. Keeping track of a large quantity of invoices can bog down your business. Consider sticking with a couple of key vendors for your needs. Negotiate any aspect of the contract you like such as delivery schedule and payment. If you prefer to buy supplies yourself instead of dealing with food vendors, consider buying in bulk from catalogs and warehouses. Be aware that you will need to provide proof that the vendor meets health inspection standards for its products.  Shop at retail warehouses which sell food in large quantities. Be aware that the supply of fresh food is limited through warehouses, however. Consider buying in bulk from a catalog. Bulk food catalogs buy food from vendors and producers before turning around and selling that food the businesses or consumers. However, it may be difficult to get fresh, perishable food through a catalog. Food trucks are large and require a space to park when they are not operating. Some cities will require you to rent space at a city-owned truck lot, while others let you to rent your own depot or commissary space as long as it is approved by health inspectors.  Check with your local authorities about specific regulations and procedures for parking your truck. Check that your depot or commissary offers power to store the truck overnight, fresh water, and a place to fill up your propane.

Summary: Buy a truck. Stock your truck with kitchen equipment. Contract food vendors. Buy in bulk from non-contract sources. Find a place to park your truck.


Non-verbal communication is important to displaying confidence to others. Displaying behaviors that seem confident can also help you feel more confident on the inside.  Stand up straight and tall. Posture is an important nonverbal communication in terms of wanting to appear confident. Slouching and slumping over are signs of insecurity or depressed mood. Smile and Laugh. This shows that you are comfortable and in a positive mood. It can help to set your audience at ease. Extroversion predicts self-confidence; the more social you are the more confident you may feel. Instead of hiding or avoiding people because you feel nervous or insecure, try jumping right in and focusing on connecting with others. Say hello to people before your presentation. Ask them about their day, and make small talk. Try to avoid discussing your presentation too much because this could increase your nervousness. Simply focus on the conversation you are having with the person. Common emotions associated with low self-confidence are: nervousness, anxiety, stress, fear, and depressed mood. If you accept these emotions instead of trying to fight them, you may be able to change your behavior and increase your confidence. Say to yourself, “It’s okay to feel nervous. This is a natural emotional and is appropriate for this situation.”
Summary: Act confident. Interact with others. Accept your emotions.