INPUT ARTICLE: Article: Assemble a professional report that includes documentation and factual paperwork to back up your claim. Don’t hand the higher ups or human resources a fist full of scribbled cocktail napkins and sticky notes. Transfer all of your written notes into a typed and cohesive report. If you have receipts, video, or photographic evidence, present them in a binder or folder. Making a professional presentation will send a message that this is serious and goes well beyond your boss having a bad day. Meet with the human resources manager to present your report. When you make your appointment, let the manager know why you want to meet with them. Ask about confidentiality and whether you can submit your findings anonymously.  Try to leave emotions at the door when you meet with human resources. Try to divorce yourself from the situation and approach it as if you are presenting the material on the behalf of someone else.  Don’t name call. During the meeting, be as professional as possible. Never say that your manager is simply a “bad person” or “evil,” but instead lay out the facts and your report in a calm, confident manner. Thank the human resources manager for their time. Be gracious with regard to the meeting. Be sure the human resource professional knows that you are thankful that your case is being heard. If you work for a smaller firm that doesn’t have a HR department, you’ll need to talk to the next best thing. In many cases of a small, family run business, there are slim chance of your boss being fired. Most businesses consist of this type of structure: top-level managers, middle managers, first-level managers, and then the staff.  A likely hierarchy of a small company may be the owner, manager, department manager, supervisor, and then the staff. Talk to someone in the chain of command who is higher than your boss. If your supervisor is repeatedly out of line, try talking to their manager. When dealing with smaller firms, you must insist that your hearing be confidential. If you're uncomfortable talking to your company about a boss, contact the Equal Employment Opportunity Commission. This is a federal organization responsible for employment and anti-discrimination laws. This can include incidents of managerial abuse that violates anti-discrimination laws.   You'll need to file a claim with the EEOC that will include the research and reports you've prepared. The EEOC will contact you with further steps that may include a lawsuit against the company.

SUMMARY: Finalize your evidence. Request to meet with your HR. Follow the chain of command. Contact the EEOC.


INPUT ARTICLE: Article: It’s important to know how many people will be dining because it can affect the type of brunch service you choose. Sit-down brunches are great for small parties, while buffet-style brunches are preferable for large parties. There are no set rules regarding the number of guests required for each type of service; it depends on both the type of food being served as well as the amenities for service. Once your guest list is set, you can decide your service style which will set the tone for the food being served.  For example, fresh pancakes may be feasible for 6 guests but for 20 it can prove to be difficult. Sit-down services typically have a set menu from which guests can choose from various offerings. Buffet-style brunch tends to offer wider a selection of options including omelet or pancake stations. Determine if you have guests who require unique menu items. For example, ask your guests if they are vegetarian, vegan, or have food allergies. This will allow you to have a few items available for those who don’t eat traditional brunch menu items such as meat products, eggs, or items cooked with allergy causing ingredients such as peanuts. Brunches don’t usually require a theme, but if you are planning a themed brunch it can affect your choice of menu items. For example, if you’re hosting a tea themed brunch you’re more likely to serve tea instead of mimosas. On the other hand, if your theme is a vintage-style brunch you’ll be more likely to serve traditional dishes like eggs benedict or bagels and lox. Examples of themed brunches include vintage-style, tea party, garden party, formal affair, or springtime soiree. Catering a brunch tends to limit your menu options while choosing to cook your own food allows you absolute freedom. The choice to cater or cook depends on your cooking ability, the number of guests, your budget, and your available time.  Catering costs vary greatly. Some companies offer fixed pricing where the menu item has a set price, tiered pricing where prices are lowered for bulk orders, or custom pricing which is based on each event.  If you are planning to cook food items yourself, you can always start the night before. Set out napkins and utensils, make the mix for drinks, and cook items that will hold well over night such as French toast. Brunch is an opportunity to create a spread of meal options for guests to pick and choose from as they please. A brunch menu should provide a well-balanced array of foods from all of the 5 food groups: dairy, fruit, grain, meats and poultry, and vegetables and beans.

SUMMARY: Determine your guest count. Find out special food preferences. Determine if you will have a theme. Choose catering or cooking. Include foods from various groups.


INPUT ARTICLE: Article: The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4") depth of water. The fresher an egg is, the better it will poach because its white is thicker. Use eggs that are as fresh as possible; an egg straight from the chicken will poach without any need for vinegar as it will coagulate immediately. into a ramekin, small bowl or soup ladle. Do this gently so as not to harm the appearance of the egg. Alternatively, crack the egg onto a small, flat plate as this makes sliding the egg into the pan of water easier. Don't break the yolk when cracking the egg. Given the possibility of breaking the egg when moving it from a bowl or plate to the pan, some people prefer to skip this step and break the egg straight into the water. If you do this, be careful and only add one at a time. And note that by cracking the eggs separately into a cup and not straight into the water, the cracked eggs have the chance to set back up into their little "protein cocoon". You might like to experiment to work out what works best for you. The water should be barely simmering and the temperature about 160-180ºF (71-82ºC). Make sure that you do not drop the egg into boiling water (100ºC/212ºF), as this will toughen the eggs and make them unpalatable. Poached eggs should be served as soon as they're removed from the water and drained. They cool down quickly and once cold, they're not as desirable for the diner.  Serve on thick slices of crusty toast. Serve with baked beans, a cooked tomato and sausages. Serve with a salad. Serve inside a pita bread pocket. Serve on vegetables. Serve the poached eggs over toasted buttered English muffins and topped with Bearnaise or Hollandaise sauce, maybe a little bacon or grilled ham on the side. Serve as eggs Benedict.

SUMMARY:
Select a suitable pan for poaching. Select the eggs. Crack an egg Turn down the gently boiling water to a simmer. Serve.