Successful CEOs have daily routines they practice to increase their productivity and quality of life. Bloomreach CEO Raj De Datta ends each day by reviewing what went well to be positive and present even if he faced challenges at work.
Sales professionals should personalize all connection attempts in LinkedIn and try to help those they communicate with instead of skipping straight to a sales pitch, writes Amy Volas. By adding value in interactions with others instead of focusing on self-promotion, sellers can build strong long-term relationships that often result in purchases, she writes.
Poll question: Which skill for the future do you possess?
Business strategist Bernard Marr says that these five traits will help you succeed in the workplace of the future (see story below): emotional intelligence, creativity, flexibility, data literacy and tech savviness. Which one is your best asset? Poll results on Friday.
Some job seekers are ghosting potential employers by cutting off communication without explanation during the hiring or onboarding process. An Indeed survey finds 83% of companies have been ghosted, and candidates cite issues such as poor job fit and inadequate salary offers.
Most workers are satisfied with the age ranges of their colleagues, and at least three-quarters said they'd take jobs at firms where ages skewed younger or older, according to a Addison Group survey. John Boitnott writes that successful companies hire employees from all generations and focus on helping them do their best work regardless of their age.
A long job search can be frustrating and tortuous, but career writer Kourtney Whitehead says don't get distracted by misconceptions about a long job search that don't hold true. Popular misconceptions include everyone else is finding a job faster and that a longer search means you're less valuable or unemployable.
The production process for most alcohol creates greenhouse gases, and when it comes to vodka, a bottle produces around 13 pounds of greenhouse gases. A new vodka from Air Co. is made from captured CO2 instead of yeast, so not only does the process eliminate some impurities that accompany fermentation, it actually removes a pound of CO2 for every bottle produced.
