The Care and Feeding of your Online Reputation

The Care and Feeding of your Online ReputationThe Care and Feeding of your Online ReputationThe Care and Feeding of your Online Reputation BentonFrom The Virtual Executive by Debra Benton, reprinted with permission from McGraw-Hill Professional. Copyright 2012.Unless you are so far off the grid that you live in an abandoned vehicle on blocks, the IRS does not know you exist, your siblings assume you are dead, and your fingerprints have been surgically removed, there are some electronic records on you. (Of course, if any of the above is true, you probably arent reading this.)If someone runs a Google search on you, something is likely to come up. The good stuff are articles, stories, and blogs that youve written or been quoted in awards, announcements, projects youve been part of and profiles, postings, tags, and likes on social feeds.Then there are the things you have little control over that come from public records and what others post.Only the very, very rich or powerful can remain un-Googleable.It is common that if you contact someone out of the blue, before she considers responding to you, she will run Google search on you and check your Facebook and Twitter posts.Think Twice Before You PostWhen you engage online think twice, post once. Be interesting so youre appealing to get to know. How you express yourself, how you think, and how you handle and present yourself all add up to the impact you have.Understand the culture of the media site that you are using, and communicate only about topics appropriate for the site. Its okay to lurk a little in a new community youve joined to get a feel for it before posting glaubenszeugniss. Youd do the same at a live event step back and observe before joining in.Ask yourself, if your post isRelevantEngagingPositive and pleasantAccurate and honestValuableEdgyControversialA hot topicDoes itStimulate conversationGive insider informationProvide little-known dataTeach somethingeingabeaufforderung other sites to linkWhen you p ost, wow people with content solutions, tips, advice. Be worth talking about.Dont post silliness just to add another item. Share stuff that has a reason for showing. Avoid random quotes, statements, useless updates, rants, and repetition. Watch for typos and grammatical errors in your posts just the way you do when you use written and voice channels.Exhaustively edit everything you post. Use impulse control. There is no machine to take you back in time and unpost. The Internet is a permanent record it never forgets anything published. Comments, news, images, blog posts, commentary, status updates, or photos placed on the Internet dissipate like airborne viruses.Slow down. Even though you can post or respond with a few keystrokes and a click, dont. Sit on it, walk on it, sleep on it. Then reword it.Do the firefighters drill stop, drop, roll. Stop the process. Drop the idea that youre emotionally wedded to. Roll into a better way of wording.Filter what you write. Ask yourself if it is what you want your boss, coworkers, parents, children, and grandparents to read because they will, or someone will tell them about it.One site profile was more detailed in its questions than a psychological profile I had to complete to go to sniper school.Social Media Tipsto HeedPeople can be in such a hurry to get their message out into the media stream that they dont think seriously about the repercussions until its too late. Its not just the information you dispatch.Someone else can take a photo of you and tag you, and it is there without end too your personal Wikileaks moment. And before you post about others, put yourself in their position to make sure it wont offend them.I run a public company. You dont have to dig too deep to get some dirt on me.A good question to repeatedly ask yourself as you pause to post is, Ten years down the road when I am chief something, do I want that out there?Author BioDebra Benton, author of The Virtual Executive(McGraw-Hill, April 27, 2012), f ounded and directs Benton Management Resources, counseling such clients as ATT, American Express, GE, Pepsi, United Airlines, Time Warner, McKinsey Company, Verizon, Dell, Novartis, Kraft Foods, and NASA, and others from Hollywood to the Washington Beltway. She is the bestselling author of eight previous books including How to Think Like a CEO and Executive Charisma. More at Debrabenton.com.

The Shape of Food to Come

The Shape of Food to Come The Shape of Food to Come The Shape of Food to ComeA scoop of ice cream, a wedge of cake, a pat of butter the shapes of foods can be so pedestrian. But just as no self-respecting, five-star chef would serve up just plain mashed potatoes without at least a tincture of truffle oil - or the marrow of a grass-fed caribou - so the dimensions of yesteryears food may soon be unfit for the serious eaters table. The day is coming when the forms foods take will showcase a chefs liebreiz as much as the flavor.The folks that make up Robots in Gastronomy are bringing presentation into the third dimension. Their specialized 3D printer is allowing imaginative gourmets to serve adventurous gourmands latticed pasta, terraced ice cream, and even 3D printed cocktails.The companys founder, Luis Fraguada, has a background in architecture and it was his tendency to turn to programming to solve certain tasks. I like to create tools, he says. Its how I solve problems. So, when a Mi chelin-starred chef wanted to create a plate that was itself an entire meal, he turned to Fraguada. You eat a course then flip it over and eat the next, he says, It was a geometric problem and a manufacturing problem How do you work the specificity of the dish into a platonic solid.The project roped him into developing a kitchen-centric 3D printer. In 2010, he and his team started hacking into existing machines. Most of those units had a pump and a screw pushing the chosen material. But if a chef was to use multiple ingredients in multiple recipes, such a setup wasnt going to work in terms of food safety. So Fraguada began developing a tubeless pneumatic system in which the food would touch nothing but the cartridge that contained it.Food printing at a restaurant of Spanish chef Paco Morales. Image Robots in GastronomyThe only problem was the volume of the compressor he wanted to use. When the device was on, sous chefs, prep cooks, and other staff would not likely hear their orders from above. Fraguada switched to a quieter compressor, like the ones used with refrigerators. The ten bars of pressure it provides is enough to move most preformed comestibles, from crepe batter to hard pasta dough.Most consumer machines have separate motors driving each axis, but Fraguada changed the firmware to allow two motors to control two different axes. Kind of like an Etch-a-Sketch, he says. It allows us to keep a vertical plane, and makes the machine skinny so it cantilevers out in the y-axis. They also added a cooled platform to keep frozen confections frozen as they print.The biggest challenge, though, was not exactly technical. After working with different chefs for a while, I realized that their way of thinking is different, says Fraguada. We are trained to understand space, how 2D goes to 3D and visa versa, and chefs kind of skip 3D, and are masters of time. They take multiple materials, cook them at different temperatures, and get them to your plate at the same time. How do you digitize this four-dimensional construct that they see in their heads? This is something that is fascinating and challenging. The mechanical things dont compare to the complexity and character of this work flow they have in their heads.While chefs from the molecular gastronomy school of cooking might be eager to get their hands dirty in software, most are not likely to learn CAD. Fraguada is currently working on a chef-friendly interface that will somehow integrate the kitchen workflow.Regardless of the interface, the printer has gone beyond producing just a novel nosh. In certain hands, it has changed the very act of eating. One chef wanted noodles to fool the senses of his eaters. His innocent-looking tubes of pasta contained unique interior structures once bitten, the tongue would discover previously unknown digital textures. Another chef has been scanning the mouths of his customers to create the perfect bite for the ideal crunch, says Fraguada. And that 3D printed co cktail? Mix alcohol with maltodextrin and you get a powder that can be printed up as anything you like. Sex-on-the-Beach could be richly illustrated in multi-paneled reliefs before consumption. Upon first bite, though, youd find a certain amount of dust in your mouth, says Fraguada. Sometimes we do things just to try them.On a day-to-day basis, though, Fraguadas experimental chefs are simply looking for something that allows them to innovate, and to do things with mora precision than they could with their own hands, he says. Its no longer a cup of sugar and a dash of this and that. Its also three psi and one-millimeter-layer height.We havent even scratched the surface of how well be eating in the future.Learn more about the latest technologies in 3D printing at ASMEs AM3D 2015.Michael Abrams is an independent writer. For Further DiscussionHow do you digitize this four-dimensional construct that they see in their heads? The mechanical things dont compare to the complexity and charact er of this work flow they have in their heads.Luis Fraguada, founder, Robots in Gastronomy

AFSC 4V0X1 Optometry

AFSC 4V0X1 OptometryAFSC 4V0X1 OptometryPerforms and manages visual screening tests and assists in patient treatment. Processes eyewear prescriptions for military spectacles. Performs and manages optometry clinic activities. Manages and directs optometry service personnel, materiel, and equipment. Supervises technical and administrative activities of optometry services. May perform duties in ophthalmology. Related DoD Occupational Subgroup 323. Duties and Responsibilities Supervises optometry services. Assists the health care provider in the examination and treatment of patients by performing visual tests or procedures. Orders and dispenses military spectacles. Fits patients with spectacles and instructs patients on contact lens procedures. Assists aircrew members in aviator contact lens and night vision goggle program. Assists flight personnel in the occupational vision program. Records patient case history, conducts visual screening tests such as visual acuity, cover test, pupi llary testing, color vision, depth perception, visual field charting, and tonometry for analysis and interpretation. Instills approved ophthalmic drugs. Manages clinic resources. Determines requirements for supplies, equipment, and personnel. Develops and maintains a working environment to provide timely, economical, and operational support. Reviews budget and manages optometry activities. Performs periodic maintenance and calibration checks on clinic diagnostic equipment.Manages optometry administrative services. Coordinates technical and administrative activities of optometry services to ensure effective and efficient visual programs. Reviews reports and records for accuracy and compliance. Reports findings and services activities. Develops and evaluates training in the clinic environment and recommends changes. Establishes or recommends optometry standards, regulations, policies, or procedures to ensure quality patient care in a safe, efficient, and effective optometry environme nt.Performs ophthalmic functions. Prepares patients and performs as special surgical assistant in all types of ophthalmic surgery. Administers ophthalmic drops and ointments, applies ocular dressings, performs suture removal, and obtains eye cultures. Performs general ophthalmic procedures in preparing preoperative and postoperative patients. Takes ophthalmic photographs and prepares injectable ophthalmic anesthetics and antibiotics. Here are the specialty qualifications. Knowledge The following knowledge is mandatory for award of the AFSC indicated 4V0X1/X1A. Ocular anatomy ophthalmic medications visual physiology, optics use and maintenance of ophthalmic instruments and testing equipment ophthalmic and medical regulations medical terminology optometric technology asepsis ocular referrals and emergency medical treatment patient transportation medical ethics medical administration and medical service organization and function. 4V0X1A. Surgical instruments and equipment, ophthal mic injectable medications, anesthetic solutions, and ocular disorders. Education For entry into this specialty, completion of high school courses in algebra, geometry, trigonometry, physics, biology, anatomy, or physiology is desirable. Training The following training is mandatory for award of the AFSC indicated 4V031. Completion of a basic optometry course.4V031A. Completion of the resident (Phase 1) Air Force surgical course. Experience The following experience is mandatory for award of the AFSC indicated (Note See Explanation of Air Force Specialty Codes). 4V051/51A. Qualification in and possession of AFSC 4V031/31A. Also, experience in caring for and treating optometry patients and in operating and maintaining ophthalmic equipment such as lensometers, vision screening instruments, visual field measuring instruments, tonometers, and fitting optical and ophthalmic devices.4V071/71A. Qualification and in possession of AFSC 4V051/51A. Also, experience performing or supe rvising ophthalmic functions such as caring for and treating patients, operating ophthalmic testing equipment, and fitting optical and ophthalmic devices. 4V090. Qualification and in possession of AFSC 4V071/71A. Also, experience managing optometry or ophthalmology activities. Other The following are mandatory as indicated For entry, award, and retention of AFSCs 4V0X1/X1A Vision corrected to at least 20/30 in each eye.No detectable central scotoma in either eye. For entry into suffix A, prior qualification in and possession of AFSC 4V051/71. *Specialty Shredouts Suffix Portion of AFS to Which RelatedA Ophthalmology Strength Req G Physical Profile 333223 Citizenship No Required Appitude Score G-43 (Changed to G-55, effective 1 October 2004). Technical Training Course J3ALR4V031A 001Length (Days) 38Location S