Problem: Write an article based on this summary: Develop good relationships Avoid participating in workplace gossip to show professionalism. Offer junior employees guidance and encouragement to build morale. Have a positive attitude around the office to boost overall productivity.

Answer: with the people in your office. An important aspect of being a good employee is working well with the people in your office or workplace. Having a positive attitude will help improve office morale overall and demonstrate to your co-workers that you're interested in working together as a team. Treat all co-workers with courtesy, respect, and kindness. Even if you work from home and don't see your co-workers in person, you can still develop working relationships by being polite over email. Your employer is not paying you to gossip or to kill time talking with your workplace friends. Keep the majority of your workplace interactions focused on the task at hand. This will show that you're a good employee and that you're dedicated to remaining focused while at work. It will also keep you out of unnecessary office politics and cliques. Of course, you want to establish a good rapport with your co-workers, and a little chatting is inevitable and can help the time pass. But, keep this chatting professional and positive, and avoid talking about other employees behind their backs. Serving as a workplace mentor, whether officially or unofficially, is a great way to excel at your own job. Offer to show new employees the ropes or offer training tips. If you are not sure someone understood something, be willing to ask if they need assistance. Don't do the work for them, teach them instead. Be careful what you say to new employees, and always keep your conduct professional. Don't air your grievances, frustrations, or interpersonal conflicts. A positive attitude is a sure sign of a good employee and goes a long way with many supervisors. So, when you talk to your boss about a work-related problem, go with at least one suggestion in mind for a solution. Even if your boss doesn't take your suggestion, you will look like a problem-solver, not a complainer. If you walk around the workplace with a negative attitude and spend your time griping or complaining, you'll lower the morale of the entire staff.


Problem: Write an article based on this summary: Pick fruits and vegetables that have a PLU number that starts with 9. Look for the “100% Organic” label. Be aware of “Made with Organic Ingredients” products. Ask the grocery store butcher which meats are organic.

Answer: In the U.S., vegetables and fruits that are organic will have a 5-digit price look-up (PLU) number starting with a 9. A 5-digit PLU number that starts with 8 means that the produce is genetically modified.  A PLU number that has only 4 digits means that the produce is your standard, non-organic produce. The PLU number is located on the produce's sticker. A product that has the “100% Organic” label means that the product has been made with all organic ingredients. If you do not see this label, then look for the white and green “USDA Organic” seal. This seal indicates that the product has been made with at least 95% organic ingredients. Products that have the “Made with Organic Ingredients” label indicates that the product has been made with at least 70% organic ingredients. This means that the other 30% of ingredients are not organic. If 30% is too high for you, then avoid buying these products. Do this if you are unsure if a meat product is organic or not. If it is not, the butcher should be able to identify meat products that are organic for you. If you are unsure which fish products are organic, ask the employees who prepare the seafood in the seafood section of your local grocery store.


Problem: Write an article based on this summary: Consider the neckline. Match the choker style to your clothing style. Choose based on whether you’re wearing casual or formal attire.

Answer: The more bare skin is exposed around your choker, the more it will stand out, so definitely consider the necklines of your tops and dresses. Chokers are the most flattering with sweetheart, scoop, v-neck, strapless, off-the-shoulder and square necklines. For an alternative look, wear chokers with a top that leaves your chest and shoulders bare, like a corset. When possible, try selecting a choker design that coordinates with the neckline.  For example, you could pair a gothic choker with a point in the middle with a v-neck top. Another example would be wearing a round-shaped choker with a scoop neck top. Avoid wearing chokers when you're wearing clothes with high necklines since they might snag your clothing and cause your neckline to look bulky. If you are into goth, alternative or punk fashions, choose chokers that reflect those styles. Velvet, lace and leather chokers all fall under that umbrella. Chokers also look fantastic with corsets and dramatic evening attire. Pair gowns with elegant pieces.  Burlesque dancers love to wear chokers with their stage outfits since they’re so flattering with that style.  Bohemian fashions work best with crochet and tribal chokers. Elegant evening wear works best with glamorous pieces that feature pearls, diamonds, and ivory beads. Bridal wear is also similarly suited to those kinds of pieces. Fabric and crocheted chokers work best with casual Bohemian styles.  Chokers that are simple strands, featuring beadwork or other embellishments, can look great with both casual and formal wear.  A strapless formal gown can be made even more elegant with a delicate choker featuring translucent glass beads, crystals, and gems.


Problem: Write an article based on this summary: Make sure you use a very sharp boning knife. Place the bird breast side down on the cutting board. Begin working your knife down one side of the rib cage. Remove the wishbone. Continue cutting, and find the wing and leg bone on that side. Flip the carcass around and do the same thing.

Answer:
Keep your cleaver and your chef's knife in the drawer for this job. To properly bone a chicken, it helps to have a knife with a fairly flexible, but quite sharp, blade that you can use to work alongside the bones and remove them, as well as scrape the meat from the more difficult joints. Find the backbone. You should be able to feel quite easily where the backbone is with your finger, and carefully work the flat edge of your boning knife down the back, to one side of the bone. Use the bone as a guide, and start working your knife into the skin to create a starting point. You may find it helpful to cut the skin in several places, then flip the knife edge up and cut through the skin from underneath. You may also find it easier to cut just to the left or the right of the spine when you get started. Grasp the skin with one hand, and (carefully!) cut the meat away from the bone, pulling it free as you work. Start by grasping the skin next to the spine cut furthest away from you. Cut as close to the bone as you can, letting your knife do the work. As you start pulling the chicken away from the ribs, you'll encounter the wishbone quickly. Spin the chicken around so the neck hole is facing you, and work your knife around the wishbone to loosen it, pulling it free. The wishbone is famously easy to break, and might snap as you try to get it out. That's fine, but make sure you get the pieces and be careful of bone shards as you work. Keep cutting meat away from the rib cage, slowly moving down from the back, around the side, toward the breast. You'll feel the wing and leg joints as you move, which you'll need to take a little more care to separate and, later, remove. Work slowly and use pressure to pull the meat away from the ribs to make the knife secondary. Use as small cuts as you can get away with, taking care to not cut through the skin on the other side (the breast). Keep separating until you reach the leg and wing joints. Start working down the other side of the backbone, working your knife around much as before, stopping to separate the leg and wing joints before continuing. Alternatively, you can move to the next step and separate the leg and wing joints before you start on the other side. Save the complete removal of the bones, however, until you've gotten the rib cage completely separated from the meat and can more easily cut them out.