text:
How often do you drink at lunch during the work week?
- PaulF Apr 13, 2011 04:29 PM
I'm just wondering if other posters on Chowhound like to take a drink at lunch.
The reason I'm asking is that among my co-workers, only myself and one other person I sometimes eat lunch with has a drink at lunch. For me, it's a beer or two. If I had more than that or had a couple of cocktails I'd have trouble doing my job well after lunch. My occasional lunch companion drinks beer or wine and he always drinks alcohol when we have lunch together -- I get the impression he has a drink at lunch every day. I drink at lunch sometimes, not all the time.
I'm wondering if it's just my circle of friends/co-workers, the city I live in (L.A.), or what?
So, to repeat the question:
Do you drink at lunch during the work week? If so, what and how much do you drink? Does it matter if your lunch companion is drinking or if you're alone?
I guess that's more than one question.
Interested in hearing the responses.
Never--- although I would love to. I find that drinking at lunch says vacation to me and I have trouble being productive the rest of the day. Also, my wine with dinner is my treat to myself for making it through the day and it just wouldn't have the same feeling if I had drinks at lunch.
Vacation is an entirely different story!
re: baseballfan
For me, a beer at lunch totally depends on where I eat.
Like I said in the OP, I eat lunch in a couple of different bar and grills near my office and get a burger or a steak sandwich -- bar food. And something about a burger or steak sandwich just suggests draft beer, not soda pop or iced tea.
Oddly, if I go for Japanese at lunch, I rarely order a Sapporo (only if I'm with my one friend who drinks at lunch) -- a pop or plain water seems to suffice.
So, I guess for me it's not about the relaxing nature of having a drink, it's more the right beverage for certain types of food.
re: baseballfan
Never, not allowed. OTOH my husband who works in finance/banking does every day, sometimes a lot - apparently you have to please the clients... !!?
re: akq
I sometimes feel people are surprised when I order a beer at lunch, too. In fact, every once in a while I've had a companion order their soft drink then after I order a bottle of beer they switch to a beer. It's almost as if once I ordered beer it was okay for them (even though they were seemingly surprised when I did it) and they figured they'd have one, too.
I'm not old enough to know if times have changed, but when I was a kid my dad was part of the two martini lunch crowd (he didn't drink -- still doesn't drink -- his co-workers did).
re: PaulF
Paul, What industry do you work in? I live in LA also and now work at a corporate office of a MFG firm, and nobody drinks here during lunch - ever. Prior to this job I worked in downtown at a couple of banks, and most people did drink during lunch, particularly the older employees. So I think it depends on the industry.
re: stopurmakingmehungry
I'm a lawyer based in LA and definitely saw people order drinks at lunch, although not all that regularly.
Never in a million years did I or anyone I worked with have a beer or other alcohol at lunch, much less two.
I never take a drink at lunch. Multiple drinks? Yes.
It does not matter if I am alone. I like beer regardless.
It does matter if my lunch companion is not drinking, especially if I work with said companion. This rarely comes up.
Do whatever you want, and whatever your work allows. It's time for America to get over it's passive-aggressive self-aware neurosis re: alcohol. You are at the dawn of a new frontier, which is the same as the old frontier.
re: kevin47
Well, my husband used to have a guy working for him that kept a bottle in his desk drawer and who once, sitting at the same table I was at an office party, drank five double whiskeys in about thirty minutes. To each his own.
In my old job, a colleague of mine and I would often have a weizen or two with lunch, especially in the summer. But this was in Germany, where alcohol is less stigmatized/demonized than here, and it's nothing out of the ordinary.
These days, I'm self-employed, start my day late & don't generally drink till the evening.
re: linguafood
linguafood, I work at the US office of a British company. I know to never expect productivity from my London colleagues after noon GMT on Fridays.
Emails often are met with the response "pub.....Friday....."
As for me, if I drink at lunch I'm done for the day.
I think your polling sample might be skewed.
I rarely have a drink at lunch during the workweek - hell I pretty much make up for it the rest of the time. But I think in general, it might depend on your profession, position, and workplace. I've been around the construction industry (high steel) most of my life. For these guys, a better question might be "how often do you EAT at lunch during the work week?"
When I worked and was able to drink alcohol, it was a definite no. When I'd see people drinking at lunch, I always figured that they had the day or at least the rest of the day off. I guess for me, it was just one of those things that was drummed into my head by my folks and company policy. I was a programmer at a health insurance company, so I worked in a cube farm, which may differ from other environments.
I think it is one of those things that has changed in the last two or three decades. I was born in the late 50's. Going past restaurants when I was young people inside were often smoking and drinking. The proverbial two or three martini lunch was a part of the business world for white collar people, and knocking back a couple over the lunch hour was common for a lot of blue collar guys (yeah... guys.) I'm not saying people got plastered, but they drank. These days, like several of the other posters have mentioned, I only drink if I am going to either have the afternoon off, or know that no one is going to expect me to get anything important done. The same for most of my friends. Water, tea, energy drinks, juice, sodas... thats what shows up at lunchtime. Rarely alcohol.
I get a half hour for lunch (45 min if I skipped my morning snack break), and I'm not allowed to leave the campus.
Plus, I'm an ICU nurse.
Does anyone want me to have a beer or two at lunch? Anyone?
My mom never drank at lunch either, and her last major gig was in banking. For the record, I'd prefer that my accountant, hotel parking valet, insurance agent, clerk at supermarket, and my own doctor, not drink at lunch. I'm with baseballfan, it's a signal for vacation. Maybe I'm just too uptight for the German model. ;)
re: DuchessNukem
I wouldn't want my ICU nurse to drink at lunch either. But a regular desk zombie / office drone with not much responsibilities?
re: DuchessNukem
I was about to reply in a similar manner. I doubt very much my patients would appreciate it if I had a glass of wine or two with my lunch. I don't drink on the nights before early shifts either - I went to work hungover once and learned my lesson. I doubt that there is any profession worse than nursing to rock up hungover for work. Bleh.
If I'm working, never. It just doesn't fit in to the day. If I'm not working and I'm at home, again never. But if I'm not working and having lunch out, I might accompany my meal with whatever adult bev. of choice suits it.
Rarely. Usually only if there is a work "thing" on and everyone else is (alcohol is often supplied at those things). I'll occasionally - like twice a year - have a glass of wine if we go to the campus bistro for afternoon tea, if it's been a tough day and I want to unwind a little - but only if my sweetie is driving me home.
I'm a librarian at a university.
re: wattacetti
Yep, for me as well.
re: Isolda
Me too! A lot of companies have policies that prohibit this.
re: wattacetti
Same here, and I have to say I agree. I work in a hospital also, and I like my alcohol, but the thought of drinking at lunch really grosses me out. I'm not a real high-energy person anyway, alcohol renders me pretty torpid.
Besides, have you ever noticed how you can smell somebody who's been drinking any alcohol at all a mile away if you haven't been? I just don't want to give the impression that i can't wait until I get home in the evening to have a drink.
re: EWSflash
'Besides, have you ever noticed how you can smell somebody who's been drinking any alcohol at all a mile away if you haven't been? I just don't want to give the impression that i can't wait until I get home in the evening to have a drink'
Yep, totally agree! Boss was in on Thursday and he stunk of alcohol. Not a good thing. Even when I was doing wine tastings I'd very rarely taste the wine I was pouring because I didn't want to smell of it. If I was pouring higher dollar stuff I'd occasionally have a taste since I wanted to make sure it wasn't bad, but other than that, no tasting for me until after the pouring was done.
re: wattacetti
wattacetti, Same where I work. "let's show you to the door" is followed by "your final paycheck will be mailed to you."
I work for a public university, no alcohol sales on campus and no consumption except in residence hall rooms of students over age 21. I only get 30 minutes for lunch, and the nearest off campus restaurant is 10-15 minutes away, so I just don't have enough time to have a beer over lunch. If I had the time, I would probably partake on occasion, but not everyday, mostly for calorie/weight control purposes (caloric beverages don't fit into my daily diet plan). We do have a hotel with a very nice bar on campus and the alumni club. On special occasions (i.e. just submitted a grant proposal after months of work) we'll close up shop a few hours early and have a drink together.
Sort of on topic - when I was in grad school (at the same university) a group of us went out for drinks after a particularly brutal midterm. The only hitch in our plan - the midterm ended at 10:30am. We wandered the main drag in town for an hour before we found a place open for lunch. Most of us enjoyed a beer + lunch. A few enjoyed too many and went to our afternoon class a bit tipsy.
re: mpjmph
I learned how to suture wounds after a few cocktails. In fact I still maintain that I sutured better under the influence than I do sober.
Just to clarify I learned how to suture on a piece of pork...
re: TheHuntress
ummmmm, pork.
re: porker
Ya, it's easy to make a cut in the skin so you can suture it up. No real-life patients required.
re: TheHuntress
Sorry, what I meant was Yummmmm, pork.
re: TheHuntress
Chickens were my best friend when I was learning how to suture. I'm an equine vet tech and our resident surgeon was impressed when I'd find chicken on sale. I think she was even more impressed when most of my practice would make it to the dinner table!!!
Wow, I need to come work at your place...never drink at lunch, n e v e r. I feel it's completely unprofessional, a good way to attract negative attention from your peers and supervisors, and a good way to get fired. After hours, I agree with porker
At a former job, we nearly always drank 1 or 2 beers at lunch. It was the culture and the boss would only go places that served booze. He also kept beer in the fridge at work for Friday afternoons. Problem maybe?
Now, I do not drink at lunch. At 40-something, two beers would put me into nap mode.
We have a liquor cabinet where I work and anyone can have a drink anytime they choose to. I've been there for 20 years and it was that way when I got there, which surprised me at first. Employees who drive during the workday are restricted to the end of the day when their outside duties are over. Some people took advantage and they were restricted to start at 3:00. During work related travel, there are never restrictions on bar tabs and meal expenses, and we always stay at posh resorts. Love those work trips but we haven't gone in a few years because of the economy. That being said, I rarely drink during work because I don't drink and drive and I do like to go home at the end of the day. If we go out to lunch I'll have a glass of wine but that's it.
re: Floridagirl
I was surprised when I went on a sales call to Bacardi Headquarters in Miami and they showed me their liquors on tap in the reception area... for guests. I always wondered if they had rules about employees partaking.
re: GraydonCarter
I live a stones throw from the Montreal Labatt brewery (well, you'd need a strong arm anyway) and know a few people who did an occasional odd job there (carpentery or welding, etc). They were given the choice of being paid in cash or beer.
re: porker
That's amusing, and reminds me of fishing in the Gulf of Mexico, among the shrimpers who trawl by night and sleep by day. Industry custom is that any crew is fired for selling catch for cash, but boy could we get a lot of fresh shrimp in exchange for cold beer! We sometimes brought a spare cooler of beer just for that purpose.
I'll almost never tipple before dinner time. If others do, it always has the air of the forbidden to it, though really, what's the harm in a drink or two with your meal? So long as you're productive and not slurring your speech, no one will know. Unfortunately if you're me, your poker face turns red after a couple beers.
Occasionally, mostly when traveling with work companions, and my husband does a lot more often. His work lunches often entails entertaining clients, some of whom are big drinkers. My husband's in the one and done crowd (as am I) ... I just drink a whole lot slower than him :-)
Nope....never been my thing and as others said it would only work if I was going to nap after lunch.
Funny story.....my husband's first job out of college (1971) was at General Motors at their Manhattan office.
His first day of work he is taken to the Playboy Club for lunch, where several martinis or Scotches were par for the course. He got completely wasted and didn't remember the rest of the day...was simply trying to keep up with his bosses and stay awake.
re: Janet from Richmond
When I waitressed in college, the tide about lunchtime drinking had turned to the extent that to my generation, it was a rarity, but to the previous generation it was normal and almost expected. (Y'all know the cliche about the businessman and the three-martini lunch.) So yep, I was suprised when three fellas who worked nearby came in and did exactly that; suprised enough that I remarked on it to the owner (who was certainly of the previous generation.) He not only let me know that I was suffering from a new way of thinking, but was almost affronted that I called the practice into question (that he was a lunchtime drinker also skewed his viewpoint, I think.) So, I served them and went about my business, but it did bother me, especially that they worked at the Ford plant on a heavy-machinery industrial line.
re: Janet from Richmond
explains a few things...I think the team that came with the aztec had more than a few liquid lunches
At the first firm I worked for, there was an unwritten rule many associates subscribed to that permitted drinking at lunch when the senior most partner at the table drank. One never drank more than than s/he did. Needless to say, this made a few of the old school guys quite popular. Of course, one would not drink at all if the afternoon involved meeting with clients, appearing in court, etc.
The lunches with clients who drank (sometimes a lot) meant doing the same - regardless of what else you had planned on doing the rest of the day. In fact, I recall one "lunch meeting" in the Oak Room that involved no food. A liquid lunch like that meant having to make a phone call to have the schedule cleared and travel arrangements changed. Sometimes heavy drinking was as much a part of the culture as heavy thinking.
Now that I no longer have a boss, am older, and work in an entirely different world, a drink at lunch is completely up to me. It still seems improper to meet with clients with alcohol on my breath, so I don't. Moreover, I am inclined to simply postpone lunch for a couple hours, drink as much as I choose, and simply head home when I'm done. (I guess now that I'm always paying for it myself factors in as well.)
Never on a workday...ever. Not even to keep someone else from feeling uncomfortable. This is an inheritance from my father who,in the 1950's and 1960's, lived amongst the 3-martini-lunch boys in Mahattan and very much dis-approved. I think that deep in his secret archives he had examples of family and friends during Prohibition, both National and State, who went over-the-edge If he had wine with dinner he never had a cocktail. He had two drinks at the most.
I might have a noon martini if it is, say, Thanksgiving Day or some other holiday on which I am not working.
Very, very rarely. My company will have in-office celebratory/holiday lunches occasionally with beer/wine and I'll have one or two if my afternoon work schedule isn't pressing. That's about it.
I rarely have lunch away from the house since I am freelance, and I don't drink alcohol at home during the day. When I was working in advertising in the 80s back East, we used to often have a couple glasses of wine at lunch most days...but then the owner of the agency was usually sitting at the bar knocking back 3 Manhattans. I truly don't know how we got anything accomplished.
Sometimes if I go out to a restaurant with a group, we'll have a drink. It used to be quite common, but not so much anymore due to our being acquired by a large corporation that has much stricter rules. I rarely ever go out to eat in the type of place that serves alcohol.
Before the acquisition we had on-site parties in the afternoon where everyone would get smashed and go back to work afterwards.
Never. I've only worked at places who have a zero tolerance alcohol policy and even if nobody would ever know, it's just not something I'm willing to risk.
When I first began working in the mid-80s in Boston, it was not at all uncommon for groups of co-workers to go out to lunch together and order mixed drinks. No one batted an eye. Of course, as a young worker just out of college, I could rarely afford to join them, so usually stuck with a Coke. By the mid-90s, there was a huge cultural shift, and drinking alcohol at lunch was really frowned upon. I haven't seen it change all that much, but I guess it would depend on where you live and what you do.
Even one drink can affect judgment, so I wouldn't want my lawyer, doctor or financial advisor drinking before advising or treating me. My husband did catch the guy who painted our kitchen smoking a joint behind the barn on his lunch break, but chose to ignore it because the paint still went on straight.
re: Isolda
My husband works in finance and it's the advisors (who he sells to) that drink the most! Every lunch and happy hour as well - multiple drinks.
I am really surprised at the number of posters who say that they have events in the office where alcohol is served. Aside from whatever message (good, bad, mixed) that might send to the employees, in most places I worked it would have been grounds to cancel the firm's liability insurance. Again, back in the 80's (was that really so long ago?) an end of the workday office party would often include alcohol. Now, it never does.
Two stories: while now retired, I used to work in health care, and one nurse's aide had behavior that seemed markedly changed after lunch. Upon questioning, she said she always drank 2 bottles of Bartles and James (do they still make that stuff?) and claimed not to know it was alcohol.
Second: while on jury duty with a particularly boring case, I treated myself to a great lunch and 1 glass of great wine. When I reported that to my fellow jurors, you would have thought I'd taken meth at lunch.
Almost never. I can think of maybe 5 times in the last 5 years that I've had a drink other than iced tea or water with lunch.
In the early 90's, when I worked at large ad agencies in NYC, the creative teams always drank (or got high) at lunch. I was a suit and it was frowned upon. But occasionally we did, especially on Fridays so long as no clients were visitng. Now, I'd never imagine doing it. I can rarely even leave my office at lunch, let alone have a drink.
I'll answer for mr. gator as I'm not working right now. He will often have 1 beer at lunch as do the rest of his co-workers. Not offering an excuse, but he works outside of our city in a small town in Texas and they frequent barbeque joints for lunch. People just drink beer.
Bob and I have discussed the fact that in the 70s and 80s in SF (we didn't know each other then) it was a hard drinking town. It seemed like everyone drank at lunch - wine, beer, cocktails. And we all went back to work and functioned :) Now we're in our 60s and retired. If I have a glass of wine at lunch I know I'll be able to take a nap afterwards.
re: c oliver
I lived in SF in the 70's and 80's. It was a hard drinking lunch crowd for some guys in some businesses. I wonder if it's still that way? Has no-smoking stopped a lot of the drinking?
I have one when I'm by myself and am having a particularly bad day, but it's not because I necessarily feel like I need a drink, but rather, on those occasions, I am treating myself to an unusually nice and expensive lunch, and the drink seems to go along with it in my mind. I do find that I try to go to places where I doubt anyone I know will be (and with the run out, grab a sandwich, return to desk and eat mode that most people are in these days, there's little danger of running into anyone at a table service place), but it's not because I feel like I'm in there getting hammered, I just don't want to get in trouble. I actually think if I were with several people and we were all drinking, that would look worse than if someone came upon me quietly enjoying my pasta with pork shoulder and tongue along with a glass of dry white. I mean, it's not like I'm sitting there downing shots and eating wings, and I really don't think anyone should object. I only do it when I know I don't have any meetings after lunch and I honestly haven't noticed any lack of productivity aftewards. If anything, I feel a little more relaxed and am less upset about the horrible day I'm having, and I feel like I can go back and tackle things a little better now that I have some great food and a good drink under my belt.
But it is rare. The big, fancy, sit down lunch with the drink is not only a calorie blowout but very expensive as well, so it's maybe a handful of times a year. I honestly wish people weren't so uptight about it and it wouldn't be a big deal.
I did have a beer when I went for mexican with a co-worker last week, and she was surprised I ordered a beer, but you know, I just don't think that kind of concern is warranted. I'm an office drone and it's not like I'm staggering back to work, it's just 1 drink with a meal.
I also work at a place where it's a big no-no to consume upon immediate return to work. That said, I recently had to run an errand at whole foods during my lunch break so I also ate there on the patio in the beautiful spring weather and picked up a glass of wine to go with. That was quite luxurious!
I agree with baseballfan though, it did get me into vacation/weekend mode a little too early!
I generally lunch alone so most often my lunch consists of me taking a stroll to a local eatery, grabbing something to-go, bringing it back and eating in my office. So I don't usually drink at lunch during the work week.
That said I occasionally feel like having a leisurely sit-down lunch, and when I do I will almost always eat at the bar and have a couple beers or scotches with my lunch.
Also, I do have a couple coworkers I sometimes go out with, and when we do "lunch" it is almost always a liquid lunch. Very rarely I will do solo liquid lunch, but those usually turn into half-days...
re: MonMauler
Don't drink with people I work with EVER....something about "loose lips (theirs or mine) sinks ships"..
When I drink I'm me -you may not like me, however, you will get to know me - this I dont' share in the workplace.
Plenty of fun to be had elsewhere..where I can be free and have others feel free also.
When I was working at a graphics shop in Silicon Valley in the early '70s, I'd have a beer at lunch almost every day. Then on Fridays we'd all go out somewhere, either pick up sandwiches, wine and beer and picnic in a park, or go to a restaurant or deli and get drinks or even jugs of wine. Then at 4 o'clock the boss would give one of us some money and we'd run to the store for a couple of six-packs. One Friday we were pushing hard to get a catalog done, so we had the briefest of lunches - just one beer each with the sandwiches - and didn't get any more until five o'clock. We continued working and drinking until about ten, when we wrapped it up … and then the boss took us out for pizza AND BEER. As a co-worker and I were driving home (!) we calculated we'd had about a gallon and a half each that day.
But I was in my early Thirties then. Now I can have a glass of wine or two, if it's an Occasion, but if I were to drink like I did in my Sunnyvale days it'd kill me.
i worked for almost 10 years for 8 attorneys, all male, and it was a holiday when we DIDN'T drink at lunch. Alright, not every day, but there were many, many days where lunch turned into happy hour turned into cabbing it home at midnight (since we were all in the same boat it was ok to show up hungover the next day, long as you showed up), and we had a shot glass collection that was pretty impressive. This was not in the 50s, this was 3 years ago. I miss those days, but i couldn't do it now, have become unaccustomed. that said, if i were out with co-workers and someone else ordered a glass, i'd have no problem ordering one or two also. That would be my limit for lunch these days. but, sadly, it never even comes up. bunch of busy bees all working through lunch!
re: mariacarmen
A lot of law firms are like that. I remember visiting a friend at his law office and picking up a coffee cup to get coffee for my self and it smelled like old tequila. Apparently, Friday afternoons were spent drinking in the office or offsite. I temped at law offices and there were always bottles of wine in the fridge. Whenever, my friend invited me to lunch he and his colleagues ordered more booze than I've seen ordered at dinner. Eventually, my friend ended up in rehab. As for me I am allowed to drink at lunch, but don't, too many bad memories for me.
re: free sample addict aka Tracy L
yeah, i've worked at probably 10 different firms in my lifetime, and that one took the cake. the one i work for now, the first day i opened the fridge and found it stocked with wine, and opened the cabinets and found them stuffed to the gills with quarts of booze i thought I'd come home again - but no, it was all leftover from their client holiday party. good thing, too, i probably couldn't take that lifestyle anymore. i still meet up with those guys 3-4 times a year (even tho everyone's gone their separate ways) and it's a ridiculous debauched fest of excess every time.
In my experience, this was more common in the 1980s-'90s. We'd go out for lunch, people would order a glass of wine, and no one thought anything about it.
These days, it's a semi-miracle if the people in my office actually leave their desk for lunch, let alone have a drink!
When I was teaching at a (public) high school in France, the teachers' tables in the cafeteria were supplied with pitchers of red and white wine, plentifully refilled. We also got baskets of lovely fresh bread, bowls of good butter, and ever-changing selections of cheese, all just there on the table, whether you actually ordered lunch or not. It was faaaaantastic, and no one's work seemed to suffer.
re: tracytrace
That sounds like the happiest place on earth (except the teaching in a public high school part).
Once; went to a local sportsbar for lunch w/one of my employees. We each had 1 beer w/lunch. Unfortunately, my boss and cohorts flew in that day around lunchtime and chose the same place for lunch...BUSTED, but not fired. I learned quickly and never done it since.
Back in the 80s and 90s alcohol in the workplace wasn't uncommon, but I can only remember a couple of times it made an impression. (I'm 52.) Once when I was in my late 20s and a very-much loved boss took two of us out to lunch to tell us she was leaving the start-up company we worked for. It was a very stressful work environment, the three of us split a bottle of wine and between being very upset and slighlty tipsy, I was pretty much useless the rest of the day. Years later a similarly great boss got forced out because of corporate re-org and I took the folks who worked for me out to tell them what was going on - and I had a glass of wine just to calm down.
One of my favorite drink/work memories: The first company I mentioned used to get a case of beer in most Friday afternoons around 5. (This was back around '86.) A bottle a person, there was no possibility of anyone getting wasted. One Friday I had a huge backlog of work and I took the beer back to my desk, drank about a quarter of it, and got back into the project - left about 8 that night.
Next Monday, I'd just gotten in, found the stale beer on my desk. My office was right next to the front entrance. I was just walking out to go to the kitchen to get rid of it when the owner walked in with a hugely important client he was trying to pitch. Having an employee walk smack into her at 9 AM with a beer in her hand did NOT make a great impression.
I have retired twice for about 8 years, in Mexico, Provo, and Florida, and a breakfast beer in my hammock was fairly common. Even little veggo (my avatar, with update to come) looked forward to a few licks.
Alas, I have been lured back into the working world again, and mid-day tippling would be WAY, WAY unthinkably out of bounds.
Thought this news piece interesting and relevant - Riot police in France are threatening to strike over a new government ban on drinking alcohol while on duty.
Being a mental health & addictions counselor at an inpatient treatment facility, no, I do not drink at lunch on a workday! I don't even ever go to the bar across the street after work either, lest my clients see me.
Yes i have. Depends on where I'm working at and what my schedule is like. I work in computer software and gaming (engineering). So rarely have meetings and never meet with the public. One job was very boring, so we had a group of people that would eat lunch out together and we'd always have a drink or two. Some jobs were to hectic to even have lunch.Some jobs were so frustrating we'd sneak out for a "coffee" break, or have a drink at lunch.
All of the places I've worked at have had a beer fridge for all. Usually the beers were drunk after 4-5 when you knew you'd be there for awhile working late and didn't want to feel like you had some sort of life.
But never when I have a busy schedule or meetings.
I work in sales, so pretty frequently. If a customer who is in town to tour our plant wants to have a cocktail, we have a cocktail. My workday is mostly finished by lunch anyway though, I handle european accounts and they are closed for business by the time I get back from lunch anyway.
Now, only very occasionally, one or at the absolute max 2 drinks (say, at a celebration) and then I'm mad at myself when I do because I always ALWAYS get a headache and feel cruddy for the rest of the day. It seems to hit way harder in the afternoon.
Back in the day (my first serious job was in SF in the mid-80s), every chance I got (and believe me, there were chances).
On weekends/vacation, almost always.
Never for me. I'm a 30-something marketing manager at a big company in Atlanta, and it's an immediate firing if you're caught. Just not worth it , as much as I'd love a glass of wine or a beer some days when I'm out for a good lunch. I've seen people walked out for lesser infractions, so it's not even worth consideration. And that's been the policy everywhere I've ever worked except for a small German company where there was beer in the breakroom fridge...however we never partook until "Feierabend" (happy hour), which commenced at 5:00 on the dot.
re: jboeke
Not even applicable since I eat lunch at my desk. Sadly, I have so little tolerance for alcohol these days that if I have a drink at lunch on my day off I have to go take a nap.
I think because of this very topic, I was influenced to order a drink at lunch yesterday. It has probably been 15 years since I've had a Chivas and soda and it was deslish; I don't know why I ever stopped. Just the one drink wasn't enough to make me sleepy, and whatever buzz it gave me went away with the meal. In fact, I was surprised that I was even more productive in the afternoon.
re: GraydonCarter
I'd heard anecdotally that Sir Winston Churchill 'dosed' himself and administered micro-increments of scotch throughout the day, for maximum efficiency. Taken like aspirin, when the world is one's headache :-). My apologies to our british friends, if I've erred in this retelling...
re: silence9
I would question the validity of "micro-increments" - hehe.
re: GraydonCarter
Graydon -- your post made me happy.
This thread was somewhat depressing to me until I saw your post.
Thank you. I'm truly happy you enjoyed your drink..
re: GraydonCarter
Good for you GC!
re: GraydonCarter
Hooray! This is my experience, exactly.
Office celebrations only; like new business accounts, promotions, retirement parties, even new baby announcements and golden birthdays. Otherwise, no booze @ work.
re: Raids
Hi raids, not that I'm doubting your firm no on this subject (and I respect it) but during the course of my work week I see an awful lot of attorney's fed & otherwise drinking at lunch. The courthouse crowd is always at the watering hole a few days a week. Some of the DEA guys I know def. drink during the work week.
I know the stigma associated with drinking during the work week have changed considerably in the last decade (for all sorts of reasons) but I think the type of work we do can play a part. While I'm not a big drinker, if I turned down a celebratory drink with clients, I'd be looked upon as the odd gal out for sure.
re: HillJ
It's really funny - my office is full of raging lushes at happy hour, and that's no problem, but truly hardly anybody drinks anything at lunch. I've seen it once, when it was the person's birthday. Again, it's not a policy I really agree with, but it's definitely there.
And I get you - no way could my sister, in sales, turn down drinks with her clients either.
Never ever. A firing offense.
Times change from when my father advised Dubonnet on the rocks as a good option for getting through a business lunch.
. I work in an industry where wining and dining clients to close deals is now prohibited, so the people who used to partake as part of their work milieu no longer do so.
. It's a part of daily life to hear about companies being held liable for their employees' behavior. Alcohol is not permitted at our company-sponsored events, not even celebratory dinners out, partly in response to that liability.
There are still places that break out the beer for all at 3:00pm on a Friday, but my company went with a fitness center, mini-clinic, bank, coffee shop & day care facility on site instead. I don't miss the suds.
re: KTFoley
Most of the high pressure commission sales people I know generally fall into two cats: totally off the booze now or still nursing their drink at the last call of the evening. I agree about recent company liability and new policy/new position but in some professions what is said on paper and what is happening week wide can be diff.
I decided to update this post from three years ago.
I haven't changed jobs, but there has been quite a bit of turnover in my office, there really isn't anyone left other than me and a couple of others from when I started this topic.
Also, an upscale chain restaurant that serves beer and wine has opened up in our complex, though not in our building.
As a result, I'd say I now work with 8-10 people who might order a drink at lunch, including people higher on the org chart than I am. So, the vibe has changed and I'm wondering if it's just become more common to take a drink at lunch.
In my case, it's definitely not a once a day thing or even a once a week thing. It's a beer at lunch once or twice a month at most thing. In fact, some of my newer co-workers are more frequent imbibers than I am at lunch, who also occasionally have more than one beer at lunch. It just doesn't seem to be a big deal.
Indulged on a bourbon and soda today and got to wondering about this thread. And -- I must say -- it tasted really good.
(Now, lunch break is over and I've got to get back to the grind. I'm feeling really productive as a matter of fact.)
When I used to work at university with academics, it was very common to have a couple bottles (white and red) at lunch off campus. Working private sector in NYS not so much (read never.)
If I drank at lunch I would just want to go home after the first beer.I save drinking for after work. I drink everyday.
I am a high school teacher, and between that and my twenty-minute lunch period, you can probably imagine that no drinking happens during my lunch period. I'm lucky to chew everything! However, even on professional development days when there are no students present and I have the opportunity to go out to eat with my colleagues for a true lunch hour, I don't enjoy a drink. Perhaps it's just my part of the country (the Midwest), but I would feel out of place and frowned upon. On the other hand, I have never seen a group of people bring so much alcohol or drink so freely on work trips. Oh, the stories that would lend themselves to blackmail were I not also suspect! As you can probably tell, and as others have said of themselves, I make up for it once my work duties are done for the day and/or week.
Never. Odds are my "lunch break" was a quick walk to the good coffee shop and back.
Now, half days when we get out at 1pm there is often a group of us who will get lunch and drinks but no one goes back to the office.
I'm a cheap date so i don't drink much, maybe twice a week a glass or two of wine in the evening. Once in a while a bloody mary at brunch which usually means i'm heading home for a nap afterwards.
I work in a creative field and what stories i have heard about other companies include drugs more often than alchohol.
I have a question of my own--what's the big deal? If you want a drink of liquor at lunch, have a drink. If doing so puts you in fear for your job, then don't. Simple as that.
re: Tripeler
Hey colleague!
re: flavrmeistr
I make up for it when work ends! :)
re: AdamD
See, I'd rather have a beer or two with my noon meal than at the end of the day when it's time to go home. My drink of choice during weeknights is usually water, maybe a glass of wine occasionally with a nice steak.
Most of the responses on this thread seem to be on the order of "i won't have a drink at lunch because people will think I'm an alcoholic and I'll be fired". I find that sad. People in this country should be allowed a little more joy in their day-to-day lives. That is one of the hallmarks of a civilized society. Clearly, the corporate ant farm model is winning the day.
re: DukeFan
Who cares? Anyway, fuck 'em.
re: flavrmeistr
re: flavrmeistr
Those who work in the Human Resources department care.
re: Frosty Melon
re: ChiliDude
So where does the booze add in to this drink?
re: linguafood
At 5 p.m. I like Irish Whiskey on the rocks. Of course, I'm at home.
re: ChiliDude
Thus my confusion.... you're having your booze neither at work nor at lunch.
re: linguafood
Nor related to being retired. I was thinking there'd be some vodka or something w/ the v8 drink.
I'm English and lived in New Orleans for 25 years so OF COURSE I drink at lunch! I do think though that if I was drinking with my boss a lunch I might limit it to one drink to look very disciplined.
By day, I'm a part time freelance IT guy, but rented space as a tenant within an ad agency for several years. If I took lunch with some of the creative guys from the agency, we'd all have a drink or two or three. If I have to be in my office for something (but am not actually working), then I'll often have a drink in the office while watching television or reading. Some of the creative guys at the agency have mini fridges of beer in their office and one guy even has a mini bar in his area. Downstairs, there is a kegerator, all sorts of liquor, and a fridge full of champagne, mixers, wine, etc. Oh yeah, there was a cocktail bar next door that we'd sometimes have impromptu "meetings" at too. That being said, people there work hard and you weren't wandering around drunk. The booze usually didn't get flowing unless it was later in the afternoon and usually towards the end of the week.
If I'm at a client site then no, I generally don't drink because I don't know what their alcohol policies are.
At night, I bar back part-time and the booze definitely flows there.
Brain surgeons, elementary school teachers, limo drivers, and the like - I get the no alcohol thing. But I feel for people who work office jobs and want to enjoy a glass of wine with their lunch but can't due to company policy. More than a few times, I've received the "Man, I wish I was allowed to have a beer right now" comment from the table next to me when I was out to lunch.
If I drink at lunch I'll fall asleep by 3pm, so i usually abstain, or make lunch last the rest of the afternoon and keep drinking. That's rare though, maybe once a year.
I generally don't in my current job. Solo atty. I work thru lunch. When I have lunch with friends and acquaintances a few times a month, typically not because I have to get back to work and be productive. However, it's acceptable in these circles to drink and the personal injury lawyers always do. (Because why not I guess, they work all the time but it's a fluid sort of schedule). In a business setting, corporate people don't and generally cannot. I live in KC, and it's pretty puritanical around here.
I think it comes down to issues of age and metabolism.
Lunch back then.....
First job out of grad school in 1975, we'd all pile into the car, load up a couple of bowls, smoke all the way up to The Wagon Wheel, have a Scotch or bourbon while awaiting our cheese steaks and fries with a couple of beers, get back in the car, pass around another couple of bowls on the way back, arrive in the parking lot, pass around the Visine and Binaca and go back to work.
Lunch today.... I haven't smoked pot since the 90's, fruit and cottage cheese are preferred and one beer will have me asleep in six minutes.
Ahhhh....the good old days.
P.S. And I kept that job for 12 years.
re: Chefpaulo
< I think it comes down to issues of age and metabolism.>
Yep. By 27/28 I was done with drinks at lunch because it made both me, and the day, drag on.
Way back when, a few weeks into my first full-time job out of college, I went with work friends to a small bar/restaurant for our usual Thursday/ Friday drinking lunch. We sat at the bar next to a few people in scrubs, presumably from the nearby hospital, who were laughing uproariously while looking at an x-ray. When they left the bartender gave the x-ray to us…a broken penis. My male co-workers sobered up fast that day.


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In this paper, we propose a small-sized and high performance cascaded delta-sigma DAC (CDS-DAC) that uses an analog FIR filter including a second mismatch shaping functions. If multi-bit DAC was composed, the mismatch caused by variation of elements degrades the overall performance in analog part. We propose novel CDS-DAC having a second-order mismatch shaping function, which can be realized with several switches in analog part and a first order mismatch shaper in digital part in order to improve a performance degradation caused by the mismaches. The simulation result is obtained the SNR of the proposed CDS-DAC is 122 dB when the oversampling ratio is 128 and mismatch of components is 1%.
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Cavallari puts her baby bump on display at LAX. Plus: Ryan Gosling, Josh Hutcherson, Salma & Valentina, Miley Cyrus and more
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Keller 7-on-7 team takes third at nationalsThe Keller Indians' 15U 7-on-7 team picked up third place at the IMG 7v7 National Championship football tournament recently in Bradenton, Fla.After qualifying for the national tournament by taking second place at a regional qualifying tournament in April, Keller went 2-2 in pool play on the first day of the national meet. They went into bracket play as the 11th seed. The Indians then reeled off wins over the eighth, sixth and third seeded teams before losing to the eventual champion from Miami, Fla.The top seeded Texas Spartans from the Lewisville area were bumped out of the tournament in the quarterfinal round.The Keller team is comprised of rising freshmen and sophomores at Keller High.Fireworks for wrestlersIn order to help cover expenses for some Northwest wrestling team members traveling to Iowa for a wrestling camp, head coach Dan McCready had an idea as hot as a firecracker. To assist in helping with travel expenses, McCready and the Texan Wrestling Club opened and operated two fireworks stands in the Benbrook area prior to the July 4 holiday.A complete total of the proceeds was not available prior to the press deadline, but club member Nick McClellan said he felt the earnings from the stands were able to cover the needed expenses and help them move toward their other goal of purchasing a passenger van. The van would further cut costs for the Texan Wrestling Club in travel costs for future camps and events. Van rental to travel to Iowa was estimated at $12,000.Another opportunity for the Texans wrestlers to expand their fundraising and mat experience will come on July 25-26, when they host the Mid-Summer Mat Bash. The dual tournament is attracting teams from nine states, including Oklahoma, Florida, Kansas, Nevada and Pennsylvania.3-on-3 basketball tournament to be hot eventThe Northpark YMCA is hosting a 3-on-3 basketball tournament in a double-elimination, one-day tournament on Aug. 9.The tournament will have two divisions: ages 16-29 men's and women's, and ages 30-up, in both men's and women's.The tournament will be played at the Northpark Y's outdoor courts.The winning teams will receive T-shirts and all participating teams will earn points toward the Adult Sports Cup.Registration deadline is Aug. 1, with a fee of $125 per each four-member team. For more information, call 817-993-1333 or visit the Northpark YMCA at 9100 N. Beach Street.Y Sports starts with fall soccerThe Northpark YMCA is also gearing up for its fall soccer league for children ages 3-14, with games being played on Saturdays, starting on Sept. 13.The all co-ed league focuses on fundamentals and good sportsmanship.Registration cost is $65 for Y members and $105 for non-members. There is a $10 discount for players who already have a YMCA reversible jersey. The YMCA membership registration fee is waived for participants in participating in a fall sport.Other fall sports and their registration deadlines are: baseball, Aug. 22; volleyball, Sept. 5 and flag football, Sept. 26.For additional information, call the Northpark YMCA at 817-993-1333 or go to www.ymcafw.org and select the Northpark location. - Randy Sachs
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text: Hmmm... makes one wonder about Sean's harem of sheep. Mayhap we ought to paint a banner of St. Margaret of Cortone!! LOL Madelina -----Original Message----- From: Sonja Crocker [mailto:lady_cait at lycos.com] Sent: Saturday, February 23, 2002 3:15 PM To: loch-ruadh at ansteorra.org Subject: [Loch-Ruadh] Word of the Day, Feb. 22 rigmutton A wanton wench that is ready to ride upon men's backs, or else passively to be their rompstall. The word mutton, when applied to a woman, whether alone or part of a compound epithet, seems always to have been opprobrious, [as in] Shakespeare's Tow Gentlemen of Verona: "Ay, sir, I , a lost mutton gave your letter to her, a laced mutton, and she, a laced mutton, gave me, a lost mutton, nothing for my labour." [From] rig, rigging, ready to bestride any inactive stallion, and give him a quickening spur. --Federick Elworthy's Devonshire Glossary, 1879 Feast Day of St. Margaret of Cortone, a patroness of "fallen women."


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Nick Lachey Wishes Jessica Simpson the Bestby Hilton Hater at . Comments
In June, Nick Lachey broke up with Vanessa Minnillo.
A month later, Jessica Simpson had her heart broken by Tony Romo.
The combination of these events has led certain celebrity gossip tabloids to speculate on the future of the former couple. Might Nick and Jessica get back together?
"I think it's fun storytelling, but there's very little truth to any of it," Lachey told People over the weekend. "I certainly have heard about her breakup and I wish her the best, as I've always done. Aside from that, there really is nothing to say."
So, has Nick reached out to his ex-wife, following her split with the Cowboys quarterback?
"I haven't talked to her in probably two years," Lachey said. "I wish her happiness. That's where it pretty much ends."
I like seeing you both together again...
you should still talk to jess because you no that you guys love each other and see if you could work it out
nick you should talk to her. you guys were so young she was so young. she loves you and you know she does. no one is perfect. give her a chance by at least talking with her. it'll benefit both of you guys. dont let fame or ego get between reconciliation. forgive and be there for her. i dont know her or personally but for some reason my heart ache knowing that true love was lost nd now dont want to be found. GIVE HER CHANCE! be understandable
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Riveting, historical accounts of daredevils, pilots and brutal madmen that inspire many of today's cinematic blockbusters. Pilot Peter England's humdrum airplane routine is unexpectedly disrupted when his company reassigns him to transport some special passengers. But when his aircraft gets attacked by a mysterious fighter plane, Peter realizes he's transporting dangerous cargo—a princess seeking to turn the tide of a war! "...these programs burst to life..."… (più)
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Steely Dan is making its way back to Colorado for a show at Red Rocks this August, and there's a bunch of other new shows to let you know about, including Brad Paisley at Fiddler's Green, the Geto Boys at Summit Music Hall, Ride Festival and Selena Gomez. Keep reading for the full rundown on these s ... More >>
Teen comedy Charlie Bartlett could use a dose of mean.
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This week on Top Chef: Seattle, Josh Valentine used Canadian bacon instead of real bacon in the QuickFire, and then zero bacon in the Elimination Challenge. So they sent him home. (If that's a spoiler for you and you're mad because you hadn't watched the episode yet, here's a reality show pro-tip: ... More >>
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There's not much reason to go there otherwise.
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Cook Hall, pegged as a modern "American gastropub" has taken over the space that once housed Tom Colicchio's Craft. The restaurant has been transformed from a formal dining room to a laid back-ish (let's keep in mind this is the W Hotel) gastropub. The space is steeped in rich woods, Edison bulbs d ... More >>
Food Policy Action is a group of "healthy food advocates, animal welfare and anti-hunger champions," who have designed a platform for grading members of congress on their overall food policy record. Today, October 24, the group released their first order of business, a National Food Policy Scorecard ... More >>
Michelle Obama joined the folks from Top Chef this morning, as part of her tour celebrating the second anniversary of her "Let's Move!" initiative. The folks from Bravo staged a mock cooking competition in front of scores of crumbsnatchers (who didn't look that fat to me, by the way) from the Nancy ... More >>
Socioeconomically speaking, Dallas has a pretty damn diverse food scene. The Big D is chock-full of $1 taco stands (if you're of the financial status to seek them rather than pass with blinders), $2 slightly fancier tacos found at many bars (LaGrange's are tasty), barbecue shacks out the wazoo (hey, ... More >>
Top Chef Texas "Booyeah bitches!"Last night at La Grange, City of Aters had good beer, better tacos, and an hour of fantastic television on an enormous projector screen. It was the first City of Ate Top Chef Texas viewing party, and watching the show with a beer in hand, a selection of $2 tac ... More >>
At the W, Tom Colicchio's kitchen has undergone four chef changes since it opened in 2006.
Emeril: Top Chef's new jurist.Official word just came from Bravo: The next season of Top Chef will be set in Texas. You already knew that if you've been following any number of blogs, including City of Ate, where we broke the story that the state will shell out an estimated $400,000 to see ... More >>
Bite us, Jimmy.Not sure if you guys heard, but this year City of Ate picked up a nomination from the James Beard Foundation Journalism Awards for Group Food Blog, and I was nominated in the Humor category for a feature story we did on fried hamsters. Awesome! We City of Aters were so excited, ... More >>
If you're in town for the Big Game and want to know if Big D features anything other than barbecue and chicken-fried steak, head down the Dart Green Line to superstar national chef Tom Colicchio's Craft and enjoy an elegant brunch, featuring Short Rib and Shishito Pepper Hash. Served with two ... More >>
It took four years and $1.8 million to complete the longest light-rail construction project in U.S. history -- says DART -- but a little more than one month since DART's Green Line opened, it's been for all intents and purposes a success. While the full line was officially opened on December ... More >>
Dallas blogs spent the week wrapping up 2010 in a series of lists and predicting food trends for 2011. City of Ate Hanna Raskin feels diminutive in the face of a face-sized bland chicken breast at Kenny's Italian Kitchen. Alice Laussade edits four-letter words out of her vocabulary to de ... More >>
Photo by Robert BostickJeff Harris, back when he worked at Craft, like, a few weeks agoJust three months ago we ran that three-parter about Jeff Harris, executive chef at Tom Colicchio's Craft at the W in Victory Park. But Craft sends word this afternoon that Harris has departed, leaving in charg ... More >>
BravoTom Colicchio just called to talk about today's announcement that Jeff Harris is leaving Craft's kitchen to open a restaurant on Fitzhugh. Colicchio, who still controls Craft following that reworking of his deal with Hillwood in the spring of '09, made the decision himself to hire Tim Bevi ... More >>
Listen, I love Thanksgiving. I love Christmas. I've never get more excited than I do during the holidays. It's just that I hate Black Friday. Last year I worked two jobs. 7 a.m. found me selling candles at Yankee Candle when there was no one there to buy them. Then at noon I switched over t ... More >>
Tom ColicchioSorry about throwing up a publicist's raw e-mail, but those of you who've been following our interview with Craft's Jeff Harris might want to jump on getting a reservation before they're booked up. That's right, Mr. Top Chef himself, Tom Colicchio, is coming to town, and he's gon ... More >>
Chefs are notorious for yapping on about the pleasures of farm-fresh vegetables - and then opening a bag of something for dinner. The rigors of restaurant work and human nature lead even the most fearsome food snobs to occasionally indulge in mass-produced, highly-artificial, uber-preserved snack ... More >>
All the people who left these tables at Craft empty during lunch are missing out on a great meal.Slow biz and showbiz make for a good dining deal at Craft Dallas at the W Hotel in Victory Park right now. With dinner service falling off during summer doldrums, the restaurant is offering a spec ... More >>
OK, so we're all really stoked about the start of Top Chef, D.C. tonight. Even Bravo producer and Watch What Happens Live host Andy Cohen is venturing into fanboy-level excitement, as proven by his repeated tweets on the subject today. (So cute. Love that guy.)Glad to have some Dallas representat ... More >>
GattiTownSure, we're suppose to dedicate this week to our dads and everything they've done for us, but what about Mom? Well, how about we celebrate Mom all summer long? The GattiTown location off Marsh Lane will honor mothers this summer by offering a free buffet to them every Monday. All you mom ... More >>
Two years ago, then-Observer restaurant critic Dave Faries wasn't exactly singing the praises of Go Fish Ocean Club (he was fairly distracted by the waiters' chatter). You know who was impressed? Bravo TV. Beaumont native Tiffany Derry, named Exec Chef of Go Fish Ocean Club in 2008, will ... More >>
Harris is so new, the restaurant website still lists Zappola as chef. So here's the interior, instead.When chef Anthony Zappola left for Craft in Los Angeles, the restaurant promoted Harris to the top spot.Formerly sous chef in Tom Colicchio's Dallas outpost, Harris arrived from Craft New York ... More >>
As Victory Park proves less and less victorious in recent months, stories have circulated that Tom Colicchio was considering moving out of the W and plying his Craft elsewhere. To which the Top Chef head judge says: Not a chance. Indeed, Colicchio tells Unfair Park he's got two years left on his dea ... More >>
As Victory Park proves less and less victorious in recent months, stories have circulated that Tom Colicchio was considering moving out of the W and plying his Craft elsewhere. To which the Top Chef head judge says: Not a chance. Continue reading on Unfair Park
"Not so long ago, Dallas was a culinary wasteland, save for its famous barbecue. But in recent years, celebrity chefs like Nobu Matsuhisa, Tom Colicchio and Charlie Palmer have planted their flags in Dallas, joining a fresh crop of hometown talent." (Luisita Lopez Torregrosa in yesterday's New York ... More >>
A few Dallas Cowboys quick hits, apropos on a morning blanketed with a freezing fog. We begin, where else, with MartyB -- which is to say, tight (not bright) end Martellus Bennett, who follows his now-vanished rap video ("Romo, homo, etc.") with the apology below. FOXSports.com is reporting that the ... More >>
Tomorrow marks a major holiday -- at least according to the folks at the AT&T Cotton Bowl Classic. Some four years back, the Cotton Bowl folks decided to commemorate the first Saturday in November as National College Football Day, so designated because on November 6, 1869, Rutgers defeated Princeton ... More >>
Wow, that Casey Thompson is a good...um...swimmer. Yeah, we'll go with that. One thing became perfectly clear during the Season Three premiere of Bravo's Top Chef last night: Head judge and the W's Craft-man Tom Colicchio has a man-crush on Abacus' Chef de Cuisine Tre Wilcox. After Wilcox fumbled t ... More >>
Harold Dieterle, winner of Top Chef's first season, knows his way around meat. Wait. That sounds wrong. I told the missus I gots plans this weekend: to audition for our fave TV show, Top Chef. (Actually, it's our second-fave, but Project Runway's fourth season is a loooooong way off.) The missus say ... More >>
Simplicity is surprisingly lush at Craft
At this very moment, there are five Lenny's Sub Shops in the state of Texas, including a location on Jackson Street downtown. How are they? Dunno. Never been. Not the point. The point is, in a market crowded with the likes of Which Wich (the homegrown joint operated by Genghis Grill's Jeff Sinelli) ... More >>
This is the view of the AAC and Victory Park from the pool deck area at the W. Gonna be awesome. In case you didn't know this--and you probably didn't, since its official opening isn't till a week from tomorrow--the W Hotel's open in Victory Park. Or maybe you do know: The joint's at 60-percent capa ... More >>
W stands for "wow." Or "whoops, we're not opening June 15." Or "whatever, the place is still gonna be amazing." Yesterday afternoon I took a sweat-soaked tour of the W Hotel's latest digs in Victory Park, and first this actual news item: Kristin Walker, the marketing manager for the hotel, says it w ... More >>


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Save to My Recipes
Moroccan Halibut and Carrots
Published: November 2009 Servings: 2 prep: 25 minutes total: 25 minutes
- 2 5-ounce 1-inch-thick halibut fillets
- 1/4 teaspoon (generous) ground cinnamon
- 1/4 teaspoon (generous) cayenne pepper
- 2 tablespoons (1/4 stick) butter, divided
- 1 cup 1/4x1/4x2 1/2-inch sticks peeled carrots (cut from 2 large)
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon finely grated lemon peel
- 2 tablespoons thinly sliced fresh mint
Nutritional Information
One serving contains the following:
- Calories (kcal) 262.1
- %Calories from Fat 40.2
- Fat (g) 11.7
- Saturated Fat (g) 5.7
- Cholesterol (mg) 67.9
- Carbohydrates (g) 7.5
- Dietary Fiber (g) 2.3
- Total Sugars (g) 3.3
- Net Carbs (g) 5.3
- Protein (g) 30.2
PREPARATIONView Step-by-Step Directions
Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.
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Subscribe to HELLO! and save up to 40%Subscribe
Tuesday February 1, 2011
The Bill actress Louisa Lytton has found herself on the wrong side of the law.
On Sunday night, the 21-year-old was charged with driving under the influence of alcohol.
She will appear at the City of London magistrates court on Febraury 11.
A source told the Sun that Louisa had recently split up with her boyfriend.
A spokesman for the brunette has declined to comment.
Louisa first came to public attention playing Ruby Allen in hit soap EastEnders. She went on to join the cast of The Bill in May 2007, leaving after two years.
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Abilene school board votes to offer signing bonuses to help recruit teachers
Published On: Mar 17 2014 09:34:31 PM CDT
Updated On: Mar 18 2014 01:23:38 PM CDT
Updated On: Mar 18 2014 01:23:38 PM CDT
Abilene ISD's board on Monday approved offering signing bonuses to recruit teachers in critical or hard to fill positions.
The move gives the administration flexibility to offer bonuses for any critical needs they find.
Also Monday, the board approved amendments to the application to the state for a waiver on making up bad weather days.
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private events | aria's private dining room is the perfect setting for your next private event. with seating up to ten and a personalized chef's consultation, the aria private dining room is a unique venue for any special occasion.
chef's table | for parties of 6-8, experience aria from the eyes of chef james phillips. sit at his private table and enjoy a 4, 5, or 6-course dinner with wine pairings, created specifically with you in mind. tour the kitchen and chat with the chef while you enjoy the regional American flavors of aria. reservations must be made 7 days in advance.


text: Means to an ___. Progression comes through action, but let us not imagine a linear procession. We move in every direction at once. It seems that there has always been those compelled to believe that we exist on the brink of oblivion. The End is now, and here — implying the beginning, connoting the infinite, and ending anew on every page. An absurdly limited edition — 30 signed and numbered zines handmade by YWFT.


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Lee DeWyze from Mount Prospect is competing again tonight on American Idol. He will appear on the Fox network tonight between 7-9p CT and voting takes place for 2 hours after the event.
News from the Reference Desk
Lee DeWyze on American Idol
Jump Start Your Business: Generating Leads and Holding On to Customers
This morning's program was presented by Bonnie Richter with the Illinois Small Business Development Center (SBDC) of Harper College as part of the Jump Start Your Business series, cosponsored by the Chamber of Commerce and the Library. The presentation material is now available: Download Generating Leads
Job Fair on March 6, 2010: Arlington Park & Levy Restaurants
Arlington Park and Levy Restaurants will be recruiting for several hundred jobs for the 2010 racing season at a Job Fair to be held Saturday, March 6 from 10 a.m. until 2 p.m.
Positions to be filled include:
Security Officers
Guest Services Representatives
Housekeeping Staff
Concessions, Restaurants, Banquets Back Of House – Kitchen personnel
Interviews will be conducted on-site. Please bring copies of resumes and reference to the job fair.
The CARD Act of 2009
The Credit Card Accountability Responsibility and Disclosure Act (CARD Act) of 2009 goes into effect on Monday, February 22, 2010. Know what this means for your credit card contracts, protection, and practices from the White House Press Office. The SunTimes also published an article today which outlines some of those changes.
Residential Energy Credit IRS Form 5695
The nonbusiness energy property credit has been reinstated for qualified property placed in service after 2008. The credit is limited to a total of $1,500 for tax years 2009 and 2010. The credit has also been expanded to include certain biomass fuel stoves and asphalt roofs.
Please take a look at Form 5695 to see if you qualify for this credit.
Tax forms and publications
Many of the most commonly used tax forms and publications for 2009 are now available at the Library. If you are not able to find the form or publication you need, you may either access them from the IRS at www.irs.gov or visit the Reference Desk and we may download a form or short publication for you. We also have compiled a Tax Information Guide for 2009, which includes information regarding local tax preparation assistance. We also have multiple copies of 2009 tax guides available for 7-day checkouts. Please contact the Reference desk if you have additional questions.
Smart Shopping: Be an Informed Consumer
Reference Services recently offered a session which focused on evaluating quality purchases, comparing product features, and gauging professional/editor and peer/user reviews. For patrons who were not able to attend our presentation, we've attached it in its original PowerPoint format. Please let our Reference Department know if we can assist you further in any specific product or service search. Download Consumer Information Session 111209
Low Income Home Energy Assistance Program
The application period for low-income individuals of family in Illinois to apply winter home heating assistance has opened. The state received $174.6 million in federal funds this year to assist low-income families with energy bills. One person is eligible with a monthly income of up to $1,354 in the Low Income Home Energy Assistance Program (LIHEAP). A family of four can earn up to $2,756 per month. Thirty-five local agencies administer grants. Officials expect to help 300,000 households this winter. Please visit liheapillinois.com for information. The U.S. Dept. of Health and Human Services, Administration for Children and Families also has contact and application information.
H1N1 flu vaccine
Illinois Secretary of State's Emergency Contact Database
Illinois driver's license and identification holders can now add emergency contact information to a database that emergency personnel can access if an individual is unable to communicate after an accident. Go to: Emergency Contact Database to find more information and to participate.


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KPMG in the UK embarked on a journey of transformation during 2013, in pursuit of our strategic goal to dominate professional services. Our Annual Review highlights how we bring real benefits to our clients, our people and society as a whole.
After seven years of turmoil, the banking sector can finally shift focus from cleaning up the debris caused by the financial crisis and start making steps towards delivering sustainable growth and profitability.
Explore why technology firms should choose to invest in the UK. We consider what the UK currently has in its favour as it battles for technology investment.
Technology has revolutionised the day-to-day lives of individuals and organisations alike. But if we're to continue to benefit and to profit from it, and if we're to minimise the potential downsides, we're going to have make some choices.
We help our clients understand current issues and future trends in the world of work, and identify how they can enhance organisational performance through their people.
Explore the opportunities available for school and college leavers at KPMG.
Find out about careers for graduates from all degree disciplines in Audit, Tax, Advisory, Technology, Marketing and HR.
Keep up to date with the latest news and views from KPMG in the UK by following our twitter feed.
KPMG's leadership blogs brings you insight, opinion and debate from our senior partners and industry experts.
ID Fraud
Identity theft is when your personal details are stolen and identity fraud is when those details are used to commit fraud.
Criminals commit identity theft by stealing victim's personal information. This is often done by taking documents from victim's rubbish or by making contact with the victim and pretending to be from a legitimate organisation. Fraudsters can use identity details to:
The Home Office estimated that in 2008 alone, ID fraud cost £1.2 billion in the UK.
The Home Office has adopted a model to fight ID fraud based on four pillars:
Holiday Fraud
Holiday fraud occurs when a person pays for a holiday, flights or accommodation that doesn't exist or hasn't been booked. The Association of British Travel Agents (ABTA) estimated the loss for all holiday fraud in 2012 was £1.5 million.
The growth of the internet and an increase in the number of travel options has made it easier for fraudsters to trick consumers. A typical holiday fraud offence may start with a victim searching online for cheap deals before coming across a fraudulent or cloned website set up by an offender.
Fraudsters also advertise holiday villas or apartments that don't exist. Most scams occur on websites where owners advertise their accommodation directly. The victims then pay money as a security deposit directly into the fraudster's bank account.
Fuel Card Fraud
Fuel cards are traditionally used for business vehicle fuelling to help save time and money. Fuel cards offer a discount on petrol and diesel prices at the pump.
Many employees use their business fuel card for their own advantage, such as filling up their personal vehicles.
Suspects have used hire vans which pull up close to the pump, fill up empty plastic containers and re-sell the fuel at full price or the fuel is stored in garages.
Fraudsters can also clone the magnetic strip on the rear of the card and the data can be transferred over onto a fake card.
The threat can be managed by:
James Ridgway
KPMG in the UK
+44 (0) 20 7694 5202
Email James
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KPMG LLP, a UK limited liability partnership, and a member firm of the KPMG network of independent member firms affiliated with KPMG International Cooperative, a Swiss entity. All rights reserved.
KPMG International Cooperative ("KPMG International") is a Swiss entity. Member firms of the KPMG network of independent firms are affiliated with KPMG International. KPMG International provides no client services. No member firm has any authority to obligate or bind KPMG International or any other member firm vis-à-vis third parties, nor does KPMG International have any such authority to obligate or bind any member firm.


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Roberts shows off her big-city spirit. Plus: Christina Aguilera, Nicole & AM, Sheryl Crow and more
Credit: Keller Jones/Startraks
Published: Monday Mar 06, 2006 | 06:00 AM EST
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Nicole Richie and Adam "DJ AM" Goldstein, who split in December, look like very friendly exes on their way out of Beverly Hills restaurant La Scala on Wednesday.
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£2.66 per 100ml
Beautycard Points: 3 points
Product Information
Cleanses deep into pores energising microbeads for fresh, invigorated skin
For all skin types
Dermatologist tested
Neutrogena Deep Clean® invigorating daily scrub
Awaken your skin with Neutrogena Deep Clean® Invigorating Daily Scrub. It cleanses deep into pores and leaves your skin feeling refreshed and invigorated.
Energising microbeads gently exfoliate, sweeping away pore-clogging dead skin cells. The fresh gel formula lathers into a bubbly foam giving you a cooling feeling as it effortlessly dissolves dirt, oil and make-up. Feel the surge of invigoration from a thorough cleansing that leaves skin feeling fresh and energised.
Product Specification
Aqua,Methyl Gluceth-20,Lauryl Glucoside,Sodium Laureth Sulfate,Polyethylene,Disodium Lauroamphodiacetate,Dimethicone Peg-8 Meadowfoamate,Panthenol,Synthetic Wax,Peg-80 Sorbitan Laurate,Menthol,Acrylates/C10-30 Alkyl Acrylate Crosspolymer,Polyquaternium-7,Sodium Benzotriazolyl Butylphenol Sulfonate,Disodium Edta,Sodium Hydroxide,Sodium Chloride,Dmdm Hydantoin,Parfum,CI 77007,CI 42090
Size (150) Unit (ML) Height (15.3) Width (7.7) Depth (4.8)
How to Use
Directions for use: Wet face and apply scrub by massaging gently, avoiding contact with the delicate eye area. Rinse thoroughly.
Love this cleanser! Unlike other reviewers, I don't find it too harsh to use in the mornings and the little mentholly hit really helps to wake my skin and me up.
Would you recommend this product: YesFlag this review