Candidates are expected to know about the organization they are applying to. Strong candidates will research the company and its’ history. The organization’s website should explored at a minimum. So I think these physicists that are getting waaaaaay too hung up on metaphysics are just hoping to be the new Einsteins. They see some crazy, counter intuitive assumption that resolves a paradox, and they get it in their head that it correct before they proved that it has predictive power. It essentially motivated reasoning these guys want to be the ones to break open the next new paradigm so bad they don let the fact that their pet theories don have predictive power..
What I wouldn give for a job with documented use cases, intelligence about how customers actually use the product in the wild, and a strategic plan to keep that product fresh and relative for the foreseeable future. Instead, I just be over here working around the abandoned products intermingled with the abandoned refactors, all living in this monolith that appears to function on inertia alone. Damn, it depressing..
Resting or “not knowing” from a creation adds the time dimension; that’s what I discovered back in ’73. I’ve been arrogant, too. I know what it’s like.Many skeptics ridicule and demand proof. Monnartz and W. Borchers, discovered the relationship between chromium content and corrosion resistance that metal containing at least 10.5 percent chromium had a greater resistance to corrosion [source: British Stainless Steel Association]. Meanwhile, American Elwood Haynes patented one type of stainless steel precursor in 1911, and English researcher Harry Brearley developed a similar material around the same time.
2 points submitted 4 hours agoWe didn’t have a rehearsal dinner. Our ceremony was short and not religious, and we only had a MOH and two best men as the wedding party so we didn’t feel it was necessary. Even if your event is more formal or has a larger party, it’s entirely up to you.
Changing the recipe is a risky business. Not only is there the problem of a product that doesn’t taste right as Chandon, the INSEAD marketing professor, puts it, the three most important things in food are taste, taste, and taste but secretly substituting sub par or artificial ingredients can result in a much more serious backlash against a company than even downsizing. The late 1970s to the late 1990s, there was some egregious reformulation going on, says Mark Lang, a professor of marketing at University of Tampa, Florida, who spent many years as a grocery executive..