Motivational Monday July 29, 2019
Motivational Monday
Joke of the Week:
A slice of apple pie is $2.50 in Jamaica and $3.00 in the Bahamas.
These are the pie rates of the Caribbean.
Safety:
Stepladders are used often in the workplace and at home to get those things that are just out of reach. Because we use them so routinely we sometimes forget to consider the best way to check and use the ladder to reduce the risk of injury. When using a stepladder consider the following:
- Use a stepladder that is about 1 m (3 ft.) shorter than the highest point you have to reach. This gives a wider, more stable base and places shelf at a convenient working height.
- Open the stepladder spreaders and shelf fully.
- Check stability. Ensure that all ladder feet are on a firm, level and non-slippery surface.
- Place a stepladder at right angles to the work, with either the front or back of the steps facing the work. Only one person on the stepladder at a time.
- Keep the stepladder close to the work but never climb a stepladder that is leaning against a wall.
- Avoid pushing or pulling stepladders from the side. Repeated sideways movement can make ladders wobbly since they are weaker or less stable in those directions.
- Face the stepladder when climbing up or down. Keep your body centered between side rails. You have climbed too high if your knees are above top of the stepladder or if you cannot maintain a handhold on the ladder.
- Maintain a firm grip. Use both hands when climbing.
- Do not use ladders in passageways, doorways, driveways or other locations where a person or vehicle can hit it. Set up suitable barriers or lock doors shut.
HR Best Practice:
Give Frequent Feedback
Annual performance reviews are a staple of HR practices, but these once-a-year evaluations shouldn’t be the only way to provide feedback to employees. Instead, provide them with frequent feedback, so they’re always in the know as to what their goals are and how they’re improving in their position. Ask managers to sit down with their employees at least once a quarter, if not once a month, to discuss performance. This not only allows managers to be more connected to their employees, it also lets employees feel more engaged in their work.
Recipe of the Week:
Smoked Duck Breast
Duck Breast – 4 ea
Poultry Brine – ½ Gal
Wood Chips – 2 C (Dry Measure)
- Rinse duck breast off before adding to brine.
- Place duck breast in brine for a minimum of 24 hrs (maximum 3 days)
- Remove duck from brine and pat dry.
- Place soaked wood chips into a foil lined smoker pan.
- Place smoker pan on the range and turn burners onto high. Allow the wood chips to start producing a high volume of smoke.
- Place dried duck breasts into a perforated pan and cover with foil. Poke a couple holes into the foil.
- Place foil covered pan over the top of the smoking wood chips and turn burners to low.
- Allow duck to smoke and cook until reaching medium rare cooking temp. This may take adjusting the burners to increase heat and smoke.
- When duck breasts have come to desired temp (medium rare), remove perforated pan from smoker pan and place uncovered into the refrigerator to chill. Once breasts have cooled, cover until serving.
- To serve, place breast skin side down on flat top to sear skin and warm center. Flip and cook to 135
- Allow breast a few moments to rest before serving
The Smoked Duck Breast is served at Limelight Supper Club with a pairing of Green Chile Polenta Cake, Honey Glazed Baby Carrots and Raspberry Gastrique
Courtesy of the team at the Limelight Supper Club led by Executive Chef Eugene Forsyth and his team!
Stay Motivated:
Ann Sommers July 30, 2019 at 12:03 pm
Thank you and have a safe week
Tammy Matta July 30, 2019 at 9:52 am
Great job as always Lindsay. Have a wonderful week.
David Winarski July 30, 2019 at 8:22 am
Thank you Lindsay – great information.
David
Sal Ferrulo July 29, 2019 at 4:42 pm
Lindsay,
Thank you as always!
Have a great week!
Sincerely and respectfully,
Sal
Bob Hough July 29, 2019 at 3:31 pm
Thank you Lindsay