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What are typical line cook salaries?
Do some companies pay a lot more for this position than others? What does a top earner make in this field?
What skills should you learn to increase your salary?
Renee in Lively, Ontario
135 months ago
The Corporation at Perkins though is ... something else.
Unfortunately that's what Restaurant work is, there is no fairness, AT ALL.
Connor in Silver Spring, Maryland
127 months ago
I am in DC. Basically, wages in DC are whatever you personally demand them to be, if you demand a high wage you are expected to be awesome, or you will be quickly fired. Every restaurant has its own economy, how much they expect to pay cooks on average and what they expect them to do, and every person has their own, how much money they need for rent, food, weed, hookers. I started after dropping out of college at 7.50 and my boss recognized that was a child's wage. He rose me up to nine, even though I never proved to be worth anything. Then I got a job and I had the audacity to demand 12, thinking I would get bargained down. The chef said that he would put me on salads at 10.50 and if I could spank the station in two weeks then he would put me on grill at 11.50 which I did
Two years later I went to work for an insane independant operator, he paid me 12.50 and taught me a lot, but he was a bad man, he overworked me and simply refused to pay time and a half. Then I went back to the hotel, this time for 12.75, then I left for an indie in the suburbs, 12.50. Stayed for 6 months, during which time I got a Hospitality Management diploma. Now I am at a place downtown, I am on 13.00 an hour now, but its probationary and it will be 14 soon. They also promised me another 50 cents for being personally involved. Guys who work in union hotels around here make 15 and more. A grill cook at Houston's, who does volume service perfectly and is truly an awesome grillman makes 18.00 or even an hour. The hotel guys and probably the guy at houston's gets benefits, vacation pay and buy in healthcare.
Generally, NO cook gets benefits in DC, we make way below average money for this economy, basically 9-11 the first year, 11-14 over the next few years, and if you're lucky you break into the late teens before you go on salary. A salaried sous chef around here makes 35-40 grand a year, salaried chef makes 40-60 in most smaller places, potentially a lot more if hes a bigshot.
big chicken in Annandale, Virginia
126 months ago
I pay my cooks from $10 to $17.00 depending on how long and how hard they work.
LineCook in Barrie, Ontario
125 months ago
You will only get paid well if your good at what you do. If your working at perkins or any other prepacked food outlet expect to only get paid 10-13 and hour. start expanding your horizon otherwise youll never get above 25k a year. fine dinnig toronto expect 30-38k a year as entree level chef de partie, up from there. hotel and resort expect about the same unless you plan on staying for a decade. casinos start first cooks at 18 an hour and goes up FAST from there.
Renee in Sudbury, Ontario
125 months ago
To the guy in Barrie; Definately had to expand my horizons, now working for a much smaller high class place; still only @ 10.50$/hour, but I'm moving down South next year anyways, get me something better. I'm now doing some of my hours towards my apprenticeship, I'll finish it off in London once I am moved.
Sean in Gatineau, Quebec
125 months ago
I disagree 110%. There are many places that pay more than $11/hr. In fact there are places that pay between $15 to 19$ a hour depending on your previous experience. I have met with companies like ARAMARK Canada Ltd - who offer full training and the best pay in the market + BONUS on the sales!! PLUS benefits!! And the ability to earn your RED SEAL. If you want to stay a cook, then stay a cook.. I think anyone who wants to make it in the food industry should focus on being a Chef to Executive Chef where the pay jumps from $80K + bonus... and more in some places.. and the ability to travel. I have met people who have worked to that level.. And YES we started at $11 or $8 an hour. BUT its up to you to make more money. We all know, that you can get more from just jumping ship to another place. But if your area does not offer that type of $$$ - then you may want to think about moving.
Going to university does not solve any issue - nor offering someone to become a lawyer vs a cook – there is no comparison.. the 2 jobs are not alike. People who work in the food industry take a GREAT deal of passion around their creations.
Sean in Gatineau, Quebec
125 months ago
I agree stay away from HMS Host, they give a lot a promise on working for them. But their pay structure is LOW. Great for a student who lives close to the Airport - as most Airports are miles away from many homes - Thus a long commute.
It seems the pay structure varies from state to state, province to province. In the last month I have met people earning $20/hr as cook in Ottawa Ontario and have no papers ? It varies across North America.
Chris in Vancouver, British Columbia
114 months ago
dam, from what i've seen the server's where i work earn more then alot of you, i've only been working in the kitchen for a year now officially but im up to $10 already, and i should be going up soon considering most of the other guys who work with me are earning $14+ however i am only 17 years old, so even with my training i acquired through special courses held at my school and local recreational center, i still get taken advantage of because of my age.
Waitresses earn $12+ and tips ... and considering we pull 9 grand on a monday evening.... and average tip rate is 5-10% that's 900$ between 10 girls in tips... 90$ each... hardly seems fair to me
Tammy in California, Maryland
114 months ago
Robin in Fort Lauderdale, Florida said: I gave up cooking to make more $$$ in the corporate world. Believe me when I tell you that if you truly love cooking, it's not worth selling out for extra $. Despite the burns, cuts, occasional stitches and aggravations, cooking won't kill your soul like being trapped in a cubicle will.
I was getting discouraged about the pay reading these boards. I love cooking and baking and I am currently in culinary school. I am a cube dweller, but I get paid a hell of a lot of money...but I HATE it. Cooking and baking is a passion. I love what you wrote, you made me remember that if I am happy doing what I love that is much more important that hating everyday I come to work. Thanks :-)
toddy in Rochester, New York
111 months ago
If you love food and cooking and love stress low pay in general then go into the food business. Let me put it this way us restaurant workers are not quite right in the head. Who else can put out 100-200 meals in an hour with a kitchen staff of 3-4 behind the line and incoprorate another table of 10 or so because they're in a hurry for something and make it look like all guests were our sole table for the night?. But one thing i can say you meet some of the most interesting people in the restaurant field both front and back of house. Even though I'm not paid alot i can say i love my career choice otherwise i wouln't been doing it for 20+ years. Next time any of you none restaurant workers go out if you can thank the chef/cooks for an enjoyable meal it sometimes makes our day woth it.
Robert Henry in Greenville, South Carolina
110 months ago
Ive been cooking in restraunts for over 30 years. I have been awared manager,superviser, but most of all I enjoy cooking. I'm going to school to enhance my cooking my abillity. My style of cooking is short style cooking and southern style meat and vegtables, but the question I have to ask the culpurit world I had a bad past, I have all the skills it takes to operate a restraunt, but yall don't belive in giving people a second chance, because of their past. The up-scale dinning restraunts or the non good workers could run your business,but yall won't let the past go. Everybody makes mistakes and everybody can change. I'm living proof of that. I just want to know why you don't give people second chances? R.Henry Greenville,S.C -Thank You.
Robert Henry in Greenville, South Carolina
110 months ago
Robert Henry in Greenville, South Carolina said: Ive been cooking in restraunts for over 30 years. I have been awared manager,superviser, but most of all I enjoy cooking. I'm going to school to enhance my cooking my abillity. My style of cooking is short style cooking and southern style meat and vegtables, but the question I have to ask the culpurit world I had a bad past, I have all the skills it takes to operate a restraunt, but yall don't belive in giving people a second chance, because of their past. The up-scale dinning restraunts or the non good workers could run your business,but yall won't let the past go. Everybody makes mistakes and everybody can change. I'm living proof of that. I just want to know why you don't give people second chances? R.Henry Greenville,S.C -Thank You.
This was sent by mistake. It was not proofread.
Louis Elliott in Utica, New York
107 months ago
Food service is something you have to love doing, it's hot, gritty and down right tiring sometime, but at the end of each day if you feel good that you made someones taste buds dance then job well done. Keep up the good work.
edgar in Guatemala City, Guatemala
105 months ago
the reason i left canada, was for the bad pay
David in Bronx, New York
105 months ago
Tammy in California, Maryland said: I was getting discouraged about the pay reading these boards. I love cooking and baking and I am currently in culinary school. I am a cube dweller, but I get paid a hell of a lot of money...but I HATE it. Cooking and baking is a passion. I love what you wrote, you made me remember that if I am happy doing what I love that is much more important that hating everyday I come to work. Thanks :-)
Do you have a family? If yes, I would stay in your cubical and support your family. The restaurant business will physically and emotional drain you from head to toe. Working all holidays and weekends. On top of that you'll be shocked when you look at your paycheck. If your looking for a career change, try working in a busy kitchen for a couple days out of the week and see if you can handle the stress and the heat.
I work in the NYC so I endure hell everyday when I step into the threshold of the kitchen. I'm thinking if changing careers if nothing picks up within 3 years.
Chris D in Miami, Florida
99 months ago
With the way the economy is right now the way to go is hotels and resorts. Independent restaurants are too risky right now unless you can get into one owned by some really prestigious chef.I recommend working for a big hotel brand like Marriott, Hyatt or Starwood. I currently work for Marriott which has been one of my best decisions. You cant beat the benefits package as far as health, dental and vision, and the room discounts you get are unbelievable as well. My first Marriott hotel which had 613 rooms and 2 restaurants. I made 12.87$/hr as a Cook 2 which is and intermediate line cook position. We didn't have to clean at the end of the night because we had a over night cleaning crew like most hotels the only thing we had to do was spot clean our station. Now I transferred to a Ritz Carlton again through Marriott this hotel has 375 rooms and 2 restaurants. Im a cook 2 at the 3 meal plus room service, 24 hr restaurant and i make 15.29$/hr. This is a fairly lucky wage I found. We don't have to clean at all just wrap up our stations but the expectations are very high considering the company. I encourage any aspiring cook or chef to get into a big company and progress. In a little over a year I went from 10.87/hr to now 15.29/hr.
montse in Mexico, Mexico
97 months ago
Rachel in Saint Paul, Minnesota said: The standard for fine dining restaurants around here seems to be around $10.00 an hour, starting. Experience helps a lot, if you have around 5 years, expect $12.00+
i would like to apply for the job i work in taco bell for 2 years and i was manager I work too in cracker barrel for 3 years
durp durp in Edwardsville, Illinois
95 months ago
i make 6 dollars an hour under the table... and people always ask me where i learned to cook. so many compliments. its really good when the waitresses pull in awesome tips and I dont even get a percentage. it really makes absolutely no sense. I love cooking and when I come home my girlfriend wants me to make something shes never had before so I do always... she only complained once when I told her I used a bit of mayonnaise to make a lemon aeoli(sp?). lol I do intend on going for culinary school when the fall comes around but for now I will just take the compliments and work on my knife skills. I love to cook.
David in Bronx, New York
95 months ago
I work in one of the best and fast paced restaurants in America and I get paid $11.55. If your going to be in this business go work for the best of the best. Then you'll make money later on. In this business they don't care if you have a phd you'll still get paid the same.... CRAP!
oscar in Oakland, California
95 months ago
wow! i guess im lucky but i been in the same restaurant for almost 2 years and i started as dish washer then busser and food runner.. all 8$... after a while i want to jump in the kitchen and they give me 9$ after one years (me, just three months in the kitchen, they give me 10$ an xtra dollar raise, i just ask for another raise, (3 months later, i was working the raw bar, now i work the frier, hot ops, pantry and pastry and sauete (last one just as a back up when they real busy... ) overall time working in the kitchenfor me right now is 8 months, im getting a raise next month which means ill be earning 11.50$ i think i woulnt do that in any other job, i love to be there, that was my first job after high school and now im in college for culinary arts,, idk but a fine dining room could be so fk stressful but if you now how to communicate and not just aks but let them now what is the new things that you had learn n xplain how can you help now just what you do as a line cook but what can you do in the hole kitchen.. they will notice you and thats when you staret making money... currently im 20 and happy to be cooking.. beside is my passion :)
Justin in Memphis, Tennessee
95 months ago
Everyone here has pretty much summed up the line cook job quite well. Youve got to put up with impatient waitresses, a few cuts and burns, and overcome the fact that you are working your butt off for lower than deserved pay.
$450/week before taxes is usually what a full-time line cook in North-Eastern Mississippi gets paid. Thats in the finer, privately owned restaurants. Ive been offered $9.25 to go to alaska and cook at a resort for four months. That pay would be decent when you factor out the fifteen dollars a day to stay at the dormitory living quarters AND the plane ticket there.
Somebody posted that you meet the most colorful people when you work in a restaurant and thats so true, ha. Its great. If you think about it, the restaurant biz is just about the only thing across America that ANYONE can fall back on regardless of age or race.
Also, make the most of it while you can. Learn to cook great and move up on the ladder. Get up that resume' and send it out after you get some solid references. Hope someone found this helpful.
justin in Memphis, Tennessee
94 months ago
dude, im in your same boat. its a crucial age.. its hard to decide. if you want to continue your lifestyle, (probably smokin after work, hangin out at late night spots; or at least i assume thats what youre into being 21 and all) then stay with the restaurant. i tried nursing school for a year while working nights in a kitchen and its pretty difficult so youre right about just doing one or the other.. honestly, i think you should just friggin cook man. it obviously makes you happy, and it beats committing suicide at age forty when your wife is cheating on you when you go on your hunting trips and your daughter gets herpees. sh*ts about to hit the fan anyways come around august of 2012, so do what you love man. and stay away from vaccines.
Ben in Langley, British Columbia
94 months ago
lol, i tried a year of nursing too. would have liked to stay in it but my stomach couldn't handle the smells and its not fair to the residence to be gagging the whole time... my lifestyle isnt at all what you assume; working nights and weekends eats up party time( and i dont smoke), im doing part time studies in business- just checking out that avenue; honestly i dont like it.
recently ive been looking at different trades... but i havent worked a day of construction... checking out butchering... seems to be a dying profession, most grocery stores round here dont break their beef anymore, so i'd be in a plant or a lil butcher shop. pay seems alright, 22-26$ and hour. and with 12 years of hunting and skinning and quartering game i might not be half bad at it. but we shall see.
are you referring to doomsday? cause i think thats in december 2012...
justin in Memphis, Tennessee
94 months ago
youll find whats right. i dont really believe in the whole "doomsday" thing in december of 2012. i believe there will be a chain of events that lead to some drastic changes in the way to world works. it really kind of sucks.. and i think something major is going to happen at the 2012 olympics, which starts in august if im not mistaking. ive been studying a lot of corruptions in the american government since i was ten and the world trade centers got hit and a plane suppossedly hit the pentagon. the way america is run is really pretty scary. i probably sound crazy.. but anyways.. cooking. tomorrow im going to confirm my job with the only master chef in the south, chef jose gutierrez. i worked one night with him for free to "prove" myself and he said ive got fire lol. google his name and check out his creditials. 8 of his former employees now teach at the best cullinary school in memphis and st louis. im pretty excited lol.
David in Bronx, New York
94 months ago
Well look up Mario Batali... That's who I work for... Has well over 20 restaurants and rising...
justin in Memphis, Tennessee
94 months ago
pretty impressive. chef jose likes to stay out of the spotlite. despite being voted master chef of the year twice (2006 and 2011) by three hundred of the best chefs from around the world. my favorite quote, "pride? what is pride? i have no pride. i only cook"
David Perez in Phoenix, Arizona
94 months ago
I am recently moving to Alaska for the season and making 12 hours at a lodge.As for going to school to become a chef, its a waste of money.You might as well go to a real college and get a degree.So when you finally get too old to bend over and take it up the ass you can fall back on a career change.Cook hard and smoke a lot of crack because you must be crazy to be in this business.As for 2012 forget about it.What are you going to do save the world?Stop worrying about things you have no control of.Get used to the fact that everyone dies.
justin in Columbus, Mississippi
93 months ago
lol, alright guy. you sound really bitter. nobody work in the restaurant because youll end up like this guy.
Kyle in Clearwater Beach, Florida
93 months ago
work for a aspiring 5 diamond resort with a 5 diamond restaurant and most of our cooks make 10-12 an hour. there is about 30 of us through out the day. its really sad when you look at the 50$+ dishes you are creating and 2 of those pay your whole days wages. and the servers are making 150+ in tips a night plus there 4.25 an hour and you hear them complaining still. most of our cooks have gone through school and i just laugh due to the fact that they are now 40-60k in debt to make a dollar or so more. i will agree get with a big hotel/resort they have benifits at least or go work for a union you gotta love food to enjoy this job its not for the faint of hearted. as for these perkins people and all get out of the chains put yourself in a place you can grow and move forward not be at a dead end.
Bob in Saint Catharines, Ontario
93 months ago
The biggest thing everyone needs to realize is that you all perpetuate this underpaid labor situation when you agree to work for minimum wage. Essentially if you're not willing to walk out, they don't need to pay you a cent more, and unfortunately that's the long and short of it.
LuLu in Marco Island, Florida
91 months ago
The only way to make $ in cooking is to own your own place. Period. My husband is very talented, he's been doing this for years and is making less and less money every year. We are getting our own place this fall. Finally!!!
David Suh in NYC, New York
91 months ago
LuLu in Marco Island, Florida said: The only way to make $ in cooking is to own your own place. Period. My husband is very talented, he's been doing this for years and is making less and less money every year. We are getting our own place this fall. Finally!!!
That's why culinary schools are the biggest waste of money!!!!!
Elaina Walker in Los Angeles, California
91 months ago
Hey David
This is really a fact.
Ozzy in Penticton, British Columbia
91 months ago
Just got a job at 11.50 50 cent raise after 2 weeks, most ppl get like 13.50 for easy ass bar stuff, in the actual kitchens at the hotel i work they get like...16 plus startin.
robert in Las Vegas, Nevada
90 months ago
it depends on the part of the country.
I transferred from st. louis to tampa with aramark as a line cook. I made 12.00 an hr in stl. So when i transfered to tampa, my pay had to stay the same. however i found out that the sous chef only made 11.50 and employees there for over 5 years only made a little more than 9/hr.
Right now i live in Vegas and I just accepted a line cook job on the strip,
BTW marco island is beautiful !
Jon in Fairbanks, Alaska
90 months ago
I spent 22 years in the Air Force and found out, luckily before I retired, that you will not make good money cooking outside the military, unless you are working for the state or government. Those cooks can easily expect to make anywhere from $15 to $30 an hour, depending on where they live. These are the people that work on military bases, for Bureau of Land Management, prison system, etc. And your work is usually 8 hours of honest and modest hard work.
Then again, you could go to Afghanistan and work 12 hours a day, 7 days a week for $80,000 a year as a food service worker, most of which is heating precooked food. And the Afghan folks are usually the ones doing the dirty work.
It is an ugly business in the private sector. Overworked and underpaid is an understatement. And going to culinary school is if you want to work in 4 or 5 star restaurants. But you don't make six figures in those either, unless you've been there for 10 years or so.
Alcohol and drug abuse are rampant with food service workers all over the U.S., adding to the sad reality.
As for the "chef" title, it's still not clear to me what constitutes a chef. Some believe it's those who have been to CIA and have a thorough knowledge of all haute cuisine, all the wines and cheeses of the world, decor, etc. To others, it simply means you are the one in charge of the shift
DB in Hays, Kansas
89 months ago
I work at Applebee's and we are underpaid and do not get much respect. The wages start at 8.50/hr and the most anyone here has made an hour (being there 12 years now since it's opened in this town) is about 13.50. Another thing, getting raises pretty much out of the question you have pester the managers several times to even get them to check if you've been there long enough. As soon as they give you your evaluation it takes another 2 or 3 months for it to even appear on your checks. The managers with the exception of the two main Kitchen Managers disrespect you, servers constantly yell at you telling you how to do your job when they clearly have never cooked on the line before. I can't tell you how much I hate working here at the god damn bees. The other line cooks hate it too, but it as it is now is the highest paying restaurant in my town.... Just feels really good to vent.
Talked to other people about there jobs and its like they assume that cooking is easy, it's not; it's stressful, unforgiving, un-thankful, and many more that I can't even think of off the top of my head its crazy. If it weren't for me actually loving to cook then I would ditch this place when they are there busiest and understaffed (Like we always are) and just walk out with the entire line...
yourcooks in Toronto, Ontario
88 months ago
Seems like most of the people here are cooks that dont know what a real place is like, if your steaks and fish come per cut your just a cook not a real chef. Go find a place that has good food always keep your eyes open for a new job, read menus and find a good place then split on your boss dont give him two weeks just walk out teach him a lesson. Trust me this is the way you have to go, I asked for raise from 12 to 13 got a no found a new job at 14 an hour with tips and my old place said they pay 15 but i said no because of the tips plus my new boss was really good person who you could trust. Or if you really need money run a small cafe somewhere get 18 an hour for doing nothing really that's hard, maybe have to work alot of hours but thats just more money if u need it.
Rob smokey in Auckland, New Zealand
88 months ago
I disagree in two years out of chef school I went from 13 ph to 20ph, because unlike chefs around me I had the balls to ask my head chef for a pay rise, the fact is good quality chefs are hard to find and worth there weight, I have worked along side many cooks and many finger cutting hazards but only once in a blue moon do I get the privilege of working next to a competent well rounded chef, It seems they to are also on a good pay rate. so I feel through experience and not much, that if you are a true chef you will get paid well for your art, but only if you are a "CHEF" not a time wasting wanna be home cook.
Rob smokey in Auckland, New Zealand
88 months ago
yourcooks in Toronto, Ontario said: Seems like most of the people here are cooks that dont know what a real place is like, if your steaks and fish come per cut your just a cook not a real chef. Go find a place that has good food always keep your eyes open for a new job, read menus and find a good place then split on your boss dont give him two weeks just walk out teach him a lesson. Trust me this is the way you have to go, I asked for raise from 12 to 13 got a no found a new job at 14 an hour with tips and my old place said they pay 15 but i said no because of the tips plus my new boss was really good person who you could trust. Or if you really need money run a small cafe somewhere get 18 an hour for doing nothing really that's hard, maybe have to work alot of hours but thats just more money if u need it.
I completly agree.
Rob smokey in Auckland, New Zealand
88 months ago
also, when i went to culinary school i spent every hour out side school practicing.A good analogy is there are millions of bands in the world most earn nothing only the one's who take it seriously and practice a lot every day and then practice more make it. of my class of 30 and in my school of 250 only ten are still in the business and in my opinion only 3 of us could respectfully call our selves chefs and that's only after 2 years, school wont give you the dream jobs skill Patience practice and time will.
Lakhvir Singh in Abu Dhabi, United Arab Emirates
88 months ago
Bob in Saint Catharines, Ontario said: The biggest thing everyone needs to realize is that you all perpetuate this underpaid labor situation when you agree to work for minimum wage. Essentially if you're not willing to walk out, they don't need to pay you a cent more, and unfortunately that's the long and short of it.
hi kis kis chej di job hai tuhade kol ji
Avtyler in Corvallis, Oregon
88 months ago
Host said: Do some companies pay a lot more for this position than others? What does a top earner make in this field?
I just started as a line cook in a retirement community and I am starting out at $12.75 an hour. I have only been doing kitchen work for about a year now. As far as I am concerned a line cook should know how to do every job in the kitchen. From preparing eloborate menus to washing dishes. A line cook is there to make the sous chefs job easier.
jeffw in Sunnyside, New York
87 months ago
I'm 18 years old and got my first restaurant job this past June at a seasonal high class resort. I've read about and studied cooking and knife skills since I was 10 years old. My job started me as a dish washer/prep cook($9/hour) and within the first week I was promoted to line cook on the saute station($12/hour). The season ended a week ago and the head chef sat down with me to discuss returning next year, next season I will be running the grill at $16/hour. If you know what your doing and work harder than everybody else(in my case working 70 hours a week when everybody else is complaining about 50 hours) and have the balls to demand a raise you'll get it
Bob in Tucson, Arizona
87 months ago
haha if you think you have it bad try working in tucson arizona for the greedy crooks i work for. The average is usually around $9 for a line cook starting out. But where I work i get paid $8, and the average for us cant be more than 8.50. Now im not a bad employee, I pay the most attention to detail and can clean better than any one else. I can put out salads in thirty seconds and know how to prep my station. The worst part is our restaurant is not some hole in the wall and was actually voted one of the best in the city. the waiters can make 100+ each night, the managers drive expensive cars, the owners waste their time taking our revenue to keep other restaurants afloat. It definitely sucks when the kitchen staff is abused. Can not wait for the approaching strike and backlash that I see building. DO NOT ABUSE THE PEOPLE THAT MAKE RESTAURANTS SUCCESSFUL!
russia in Australia
86 months ago
True chefs job is absolute slave labour. You get Fuk all for the work you do in 99% of all greedy coksuckers owned restaurants. I believe in future there eint gona be any chefs unless they are offered over 50 bux am hour. Machines will do the cooking. If you enjoy cooking just like I do it doesn't mean that you gotta bust your ass off for fukkall money to male someone richer. Just cook at home for family. Or work as a private party hiring chef. Or start your own joint. Than if you know what you doing and work your way up you'd be scoring over 12000 per week if own a successful small cafe. That's more than a overpaid lawyer or a scamming dentist who just know how to charge over 150 bux to look in you mouth
Emorin in Barrigada, Guam
85 months ago
I just joined Hyatt in Guam and I work for La mirenda kitchen. I get paid $7.25 ,minimum wage on Guam, to cook. I have no experience so I can understand not being payed alot but always believed that I was still getting underpaid. I never realized how bad hyatt was ,being that its a 5 star hotel, intill I was talking to my coworkers one works at fiesta hotel and gets paid $11.00 an hour and hyatt asked him to quit and theyll raise is pay from $8.00 to $9.00. Another coworker has been working there for four year and only got a .25 cent raise from what I have and beat that my 1st year working in our local grocery market as a bagger. The only reason a quit that job to work at Hyatt was so I can learn more in culinary to better my art. Im just worried about my pay because it is a job involving skills and deals with hazards both which should be rewarded with higher pay. I get paid the same amount as a dishwasher, a gas attendant, and a bagger.
Jon in Eagle River, Alaska
85 months ago
It's like I stated several months back: if you enjoy cooking and baking for a living, want to make decent money, and low or moderate stress, stay the hell out of the restaurant and most of the private sector industry and work for the state, government, on boats (need Merchant Mariner Credentials), or remote camps, usually with oil rigs. Cooks at those places make anywhere from 30 to 100K per year.
I'm aware that many restaurants out there have cooks that are in and out of jail and/or have drug and alcohol problems. And many skilled sous chefs making slave wages.
Here in Alaska is a gold mine of cooking opportunities at those remote camps, but beware of those Native Owned companies where the owner keeps most of the money with the cooks and bakers making only a dollar or two more an hour than the housekeepers.
Jon in Eagle River, Alaska
85 months ago
It's like what I posted previously: if you like cooking and baking for a living, want to make decent wages, and moderately low stress work, then work for the state, government, on boats, or remote camps. Cooks at those places make anywhere from $30K to $100K per year, most of the remote places with overtime. Restaurant industry is very ugly. I can attest that cooks in those places, line or prep, are making $10 an hour average here in Alaska, which is a very high cost place. And half of them are alcoholics, drug addicts, in and out of jail, or college kids just trying to make a few bucks
Remote camp cooking jobs are easy to come by here and pay in the 40's or 50's per year, depending on how many weeks you work and overtime, but many of the "Native Owned" companies underpay their employees and the cooks and bakers are making only a dollar or two more an hour than the janitors.
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- Accepts Etsy gift cards
Handmade waist belt
size it's adjustable from 50 cm to 110 cm
Black Mesh fabric covered with silk organza +lace beaded applique + glass beads
For custom color, decorations or size please don't hesitate to ask
Each piece will be little different as made to order
*Please take notice that this piece is "made to order" and NOT ready made, it means that when you buy we will made it just for you"
We accept all etsy payment, due the small italian business there vat% is included in prices
Please understand that order outside EU take more time to arrive.
Normal shipping take 5/6 days to europe, 10/12 day outside (14/15 for Australia)
For FAST SHIPPING CHOOSE DHL - from 1 to 3 days to arrive for europe and no-europe! (send PHONE NUMBER FOR DHL COURIER)
Please understand that custom fees are to customers.
Just contact me within: 3 days of delivery
Ship items back to me within: 7 days of delivery
Request a cancellation within: 24 hours of purchase
But please contact me if you have any problems with your order.
Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
No refund on custom items.
For ready to shipping items please contact me in 5 days you receive the item for any problem.
Back shipping is to customers,
If items will be ship back refund will be only on garments items prices not on shipping fees.
Please understand that almost my items are CUSTOM ORDERS - only ready made items can be returned for refund. (all ready made orders are signed in listing infos)

subset: commoncrawl


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In this happy lawsuit State of California, a woman is being sued for helping her friend.
http://www.cnn.com/video/#/video/bestof ... rescue.cnn
I almost got killed last Halloween, almost got run over by a pickup truck, helping out a bunch of kids from a wrecked spinout in highway 17, now I'm not so sure if I want to extend a helping hand if I get sued later on... "Oh thanks for helping me, by the way I'm suing you because I think you injured me even further."
What do you guys think?


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Eight Pillars of Trust at Work
By Dennis McCafferty | Posted 10-20-2011 Print
Do you consider the ability to establish trust between a manager and his staff as a "soft skill" -- something that's "nice to have" but not a "gotta have"? Think again. Mistrust actually doubles the cost of doing business, according to the Deming Center for Quality Management at the Columbia Business School. And, companies with a high-trust factor generate total returns to shareholders at almost three times that of companies with low levels of trust, according to Towers Watson, a global consulting firm. In the book "The Trust Edge: How Top Leaders Gain Faster Results, Deeper Relationships, and a Stronger Bottom Line (Summerside Press/available now), author David Horsager breaks down this topic to eight essential "pillars of trust" that CIOs and other organizational leaders must establish to secure this kind of bond with employees. Ultimately, Horsager contends, the building of trust is a marathon - not a sprint. Horsager is a professor, speaker and business strategist who has worked for FedEx, Wells Fargo, the Department of Homeland Security, the Minnesota Vikings and other clients. Here, we highlight Horsager's eight pillars of trust and explain how you can put them into action.
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February 25, 1935 - April 11, 2013
New Windsor, NY
Lucille E. Hill, 78, of New Windsor passed peacefully into Eternity on April 11, 2013 at St. Luke's Cornwall Hospital in Newburgh, after a long illness. Lucille was born on February 25, 1935 in Harris, NY to the late Louis A. Scarvalone and Sophia DiMotta.
Survivors include her two sons: Robert L. Hill, and Dr. James A. Hill, both of London, England; adored grandchildren: Alex and Sophia Hill of New York City; siblings: Dr. Edward J. Scarvalone of Poughkeepsie and Jeanne H. Scruggs of New Windsor; and nephews and nieces: Darren Fogarty, Patsy Divver, Mary, Carol, Susan, Patrice, Polly, Edward, Jr., and Maria Scarvalone, as well as Rick Lindsey, Chris Hill and Barbara Scruggs. Lucille was predeceased by her beloved husband, Robert N. Hill, and two brothers: Joseph L. Scarvalone and Albert R. Scarvalone.
Lucy began her Liberty High School years with an interest in music and cheerleading, performing at football games and playing the bass drum with the marching band. Her secretarial courses led her to a career as a paralegal, where she worked in offices from Monticello to Indianapolis, and finally with Jerald Fiedelholtz in New Windsor, where she retired to be near her sister.
Lucille had many hobbies and interests. She very much enjoyed travelling, and spent many weeks during the summer travelling our nation with her family. She also loved to work with ceramics, and created many items for the holiday times for her family. Her love and passion for cooking and music were legendary.
Lucille was a friendly, warm, insightful lady with a great sense of humor. She enjoyed spending time with her friends, and enjoyed her days at the salon. Anyone who knew Lucille found her to be a true friend and a good listener. Her warmth and laughter will be missed by all who knew her.
Visitation will be held this Thursday, April 18th, from 1 to 4 p.m. at Brooks Funeral Home, 481 Gidney Ave., Newburgh. A funeral service will follow at 4 p.m. at the funeral home. A memorial service and Lucille's burial will be held in Indianapolis, IN next week, the date to be determined.
To send a personal condolence, or for further information, please visit www.Brooksfh.com or call 845-561-8300.


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UC3 had some pretty amazing set pieces, but the plot was downright silly. A lot of it felt really forced and unnatural. Like the whole boat thing...why was that even there? Other than the fact that somebody wanted to do cool things with a rocking boat and water...
Strange Journey - My party is woefully inadequate in terms of buffs and debuffs. I have like Rakukaja and that's it. I need something with speed buffs but I have nothing in stock to fuse upand none of the demons I can converse with are showing it either. HRM.
Yeah, Crisis Core was awful, from the take-two-steps random battles, to the random leveling. I beat the main story just so I can say I did (and I really like the FF7 universe) and left it at that.
@Aeolus: I didn't appreciate seeing Gackt in Crisis Core.
retconned him into one of the most important sequences from the original game.I was looking forward to seeing the Nibelheim story in full, but they ruined it with that terribly lame character Genesis.


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All over the Internet, blogs celebrate Wordless Wednesday by posting images instead of writing. As a writers blog, we must protest. And what better way to protest than to post an image of what just might be the longest headline in a mainstream newspaper?
The version above was shared by Amy Vernon, and is pretty long and humorous. But after it was captured and shared it on social media, the headline was altered, adding a word and replacing three words with longer ones, making the following headline even longer…
Can long headlines work? I would say this is an example of when they can. A long, startling headline with plenty of words.
These pictures might not be worth a thousand words, but for Wordless Wednesday they'll do.
RECOMMENDED: Wordy Wednesday – Hagrid moonlights
RECOMMENDED: Lyrics – The Ent and the Entwife (with video)


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Montel Williams Reinstating DRAFT Could Stop Bad Military Behavior
Montel Williams -- Reinstating the DRAFT Could Stop Bad Military Behavior
Former talk show host Montel Williams tells TMZ ... "making" U.S. citizens join the military could help PREVENT soldiers from acting like the "bad apples" featured in the urination footage.
Williams -- a retired Naval officer who started with the U.S. Marines -- hooked up with us via satellite this morning and explained that our soldiers in the field, including the guys in the footage, are likely stressed out from carrying such a heavy workload.
"The stresses must be getting to the point that it caused some of this ... why don't we spread out that stress and start making more people put on the uniform and defend this democracy?"
Williams claims only .25% of the U.S. population is serving in the military ... and says, "Maybe it's about time that this country wake up and understand that we can't put the pressure of defending our democracy on less than .25% of this entire population."


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The University of Delaware has unveiled a virtual tour of the campus for prospective students and their families, and for anyone else who might be interested in learning more about UD.
The tour is less of a map and more of a tour through UD's new "pillars" (discovery learning, talent magnet, smart money, east coast classic, idea leadership, citizen university).
Below is a listing of the video segments that highlight CANR faculty and students, so that you can more easily find them. There are also photos and video shots scattered throughout all of the pieces.
When the page opens, click on Discover the University of Delaware.
Discovery Learning tab: Hands on Experience
Talent Magnet tab: Undergraduate Research
East Coast Classic tab: Access to Internships
Smart Money tab: Career Focus
Citizen University tab: Study Abroad; Go Global; Feeding the world, protecting the planet
Many thanks to the CANR faculty and students who contributed to this project.
For the complete UDaily story about the new tour, click here.
To learn more about video capabilities at UD and to learn how YOU can be involved in projects like this at UD and CANR, please contact Katy O'Connell, CANR Communications Manager, at firstname.lastname@example.com.


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Best Of :: Food & Drink
Plov, a one-pot, long-simmered rice pilaf, is the national dish of Uzbekistan. The dish is deeply woven into the fabric of the Central Asian country that was formerly part of Russia. Near the back of Tashkent Produce, a small market named for the capital city, you'll find a room off to the side that holds a kitchen and a takeout counter. Fronting the kitchen are display cases filled with pastries, cooked fish and meat dishes, along with a counter of metal tubs filled with colorful salads. The sparse labeling is in Cyrillic script, but getting plov could not be simpler. Next to the counter are Styrofoam boxes marked "plov," stacked and ready to go. With no seating, it's takeout only — grab a Russian beverage of your choice, perhaps the soda with Tolstoy's Pinocchio-inspired Buratino on the label, and head to a nearby park, or even your car, to dig in. Opening the container, the redolence of garlic, spices and seasonings hit you before you get to the rice, beef and vegetables — sometimes chickpeas, sometimes carrots, or both — in a rich, stewlike pilaf. It's truly one of the best rice dishes in L.A.
After the success of Maude (which last year earned our Best Restaurant in L.A. award), the world has been watching to see what Aussie mega-star chef Curtis Stone would come up with next. It turns out, Gwen does not disappoint. For the project, Stone brought his brother Luke over from Australia, and became the importer for some serious quality Australian beef that was hitherto unavailable in the States. Fronted by an old-fashioned butcher counter, the restaurant is like a gleaming art deco shrine to meat. On one side of the room, a glass case holds hanging carcasses and charcuterie; in the back of the restaurant, you can watch as animal parts cook over and around various kinds of flame in the open kitchen. The format is a five-course tasting menu, starting with charcuterie and salad, moving on to handmade pasta, and then comes the meat. You might get lamb cooked a variety of ways, or you can supplement the meal with a hunk of dry-aged Waygu. A flurry of vegetables complements the meat course, and the bright rusticism on display in these dishes might be the highlight of the evening. Gwen is not a cheap thrill, and tickets must be bought ahead of time. But, similarly to Maude, Stone has proven again that sometimes spending a silly amount of money on dinner is well worth it.
When a restaurant is built as part of the Broad, one of the most highly anticipated modern art museums in the West, it comes as no surprise that it, too, is a work of art. Otium is an eye-catching masterpiece that pleases your visual palate even before you've tasted chef Timothy Hollingsworth's playful edible creations. The building, designed by architect Osvaldo Maiozzi, is a cubic, modernist shell, and a designer consortium collaborated to outfit it both inside and out. The Studio Unltd firm teamed up with House of Honey to create a modern rustic space. Handmade glass light fixtures by Neptune Glassworks dangle from above, shedding a glow on the yellow wall tiles from Heath Ceramics. The bright colors juxtapose with reclaimed wood from District Millworks, while custom pieces by chef/furniture maker Chris Earl make for comfortable seats in which to watch chefs in the stunning open kitchen. There, they use herbs and flowers from the rooftop garden. And it wouldn't be an art-museum restaurant without an enormous Damien Hirst fish mural on the outside wall, so there's that, too.
The exceptional food served at Providence would be enough to earn Michael Cimarusti the title of best chef in the city. The fact that he brought us L.A.'s best New England–style seafood house with Connie & Ted's only ups the stakes. But Cimarusti's dedication to sustainable seafood, his efforts to educate the public about the problems facing our oceans, and his new seafood shop, Cape Seafood, give us even more reason to sing the dude's praises. Now, whether you're in the mood for an amazing lobster roll or looking for a beautiful piece of fish to take home and cook yourself, Cimarusti's got you covered. The best evidence for his talent, though, remains the elegant, measured, gorgeously presented food at Providence, L.A.'s most special of special-occasion restaurants.
Salazar, the wonderfully smoky-smelling new taqueria from chef Esdras Ochoa, has officially put Frogtown (aka Elysian Valley) on the map as one of L.A.'s favorite new dining destinations, thanks to mesquite-grilled meats, homemade tortillas, tequila-heavy bebidas and lots of outdoor seating. But what makes Salazar's patio stand out in a city of many patios is that the entire restaurant is, essentially, a patio — so much so that while sipping a margarita, one might wonder what exactly the owners would do should it rain. The indoor portion of Salazar consists of the bar and only a handful of tables, a small part of the large, unique space. Even the entrance and host area is located outdoors on a gravel lot. Built on the grounds of a former auto body repair shop, the sprawling 100-plus-seat outdoor dining area is replete with trees, succulent landscaping and enough umbrellas to keep the sun-averse shaded. And after the sun sets behind the L.A. River, as the sky turns from blue to pink and stars begin to sparkle overhead, stay for one more cerveza because Salazar stays open late.
Every year, when considering this award, I sit back and think through the last 12 months of meals. Which was the most memorable? Delivered the most pleasure? Made me giddy with joy? And once again, I have to admit — that meal happened at Trois Mec. I'm still dreaming about a bowl containing tender chunks of bay scallop and foie gras swimming in a matsutake mushroom and miso broth, which was flecked with pickled sunchoke and hazelnut oil. Over the summer, the restaurant's vegetable dishes seemed to draw inspiration from some of the most exciting cooking happening in Paris, with elegant, playful takes on asparagus and citrus, and a chanterelle crudite that was at once foresty and fresh. As the restaurant's chef/owners Ludo Lefebvre, Jon Shook and Vinny Dotolo march on to ever more crowd-pleasing projects, it's nice to know that their most personal little fine-dining spot retains all of its weird magic.
Chef Bryant Ng has brought to Cassia some of the sensibility that made his now-shuttered Spice Table such a favorite, but the context here is slightly different: He's riffing on the interplay between French and Vietnamese cuisines, both the influences that are born of the historical French occupation of Vietnam and crossovers born of Ng's imagination. Cassia is part grand brasserie and part modern Asian eating house. The menu, too, is huge and follows the laws of a brasserie, with offerings from the raw bar, a charcuterie section, small plates and larger plates. You must order a chilled seafood platter, which comes in various sizes. Rather than the tower of chilled crustacean bits that's customary, you get a sampling of Ng's cooked and raw cold seafood creations: a bowl of large prawns bathed in an aromatic Vietnamese hot sauce; smoked salmon dip topped with fresh salmon roe and served with grilled country bread; hunks of raw scallop in chili oil with tiny bits of ham and corn and gobs of fresh herbs; long spindly king crab legs cut lengthwise so the sweet meat is easy to access, topped with a lemongrass fish sauce and a flurry of shiso leaves. At $45 for the small platter, which also comes with six raw oysters, this is an incredible treat.
It's a lot of fun to imagine the genesis of the menu items at Trois Familia, that "duuuude, wouldn't it be cool if ..." flash of inspiration that created dishes such as churro French toast and maple-chili glazed bacon. At the Silver Lake French/Mexican brunch restaurant opened by Jon Shook, Vinny Dotolo and Ludo Lefebvre, the dishes may sound ridiculous — garlic-butter bean burritos? Hash brown chilaquiles? — but they taste incredible, all the more so if you put yourself back into that "duuuude" mindset. Sure, high-end stoner food is almost a genre unto itself these days, one that Shook and Dotolo are partly responsible for creating. But Trois Familia proves that there's still plenty of originality to be milked from the stoner-chef mentality, and also that late morning is probably the best time of day — other than 4 a.m. — to eat this way. Now, if only the threesome would open a late-night version, we could have our breakfast fix at both ends of the a.m.
You could eat a 100 percent vegetarian meal at Moruno and be totally satisfied, despite the fact that there's plenty of meat on the menu. There's a ton of meat-free fun to be had — the roasted butternut squash with dukkah deserves its own cheering section — but vegetable dish of the year goes to the rotisserie cabbage. Served with a creamy and tart pickled-mushroom yogurt, it comes blackened on the outside and soft on the inside, the leaves melting into a juicy wonder of funk and vegetal sweetness. It shows a whole new side of cabbage, and eating it is as wonderful as discovering that a beloved old friend has a mind-blowing talent you never knew about.
My main beef with most barbecue joints outside of the South is their failure to recognize the benefits of regionality and instead try to do too much, to be all barbecue to all people. Maple Block Meat Co. is just such a place — but it works. Chef Adam Cole moved around the South as a kid, living in Texas, Georgia and North Carolina, and he developed a taste for quite a few different barbecue styles. His restaurant, unsurprisingly, pays homage to all kinds of traditions. He spent some time training with a competition barbecuer, and at Maple Block he's smoking whole animals in J&R wood smokers that are built in Texas. Cole is not adhering to any particular style or region; what he does do very well is smoke meat — brisket in particular. The tender slices of beef are intensely smoky, the ratio of fat to lean meat is just right, and the peppery crust on the outside delivers just enough prickly flavor. I wasn't the first to notice the superiority of Maple Block's brisket; Daniel Vaughn, barbecue editor for Texas Monthly and perhaps the most respected barbecue writer in the game, penned an essay in Los Angeles Magazine late last year declaring his admiration for Cole's efforts. After quipping that "California has sunshine and great wine — they're not supposed to have great brisket, too," Vaughn declared Maple Block's brisket the best in California. I must concur — and would suggest that its superiority extends even beyond the Golden State. This brisket is as good as any I've had outside of Texas and far better than 90 percent of what the other 49 states have to offer.
Ray Garcia has been hinting for years that he's capable of greatness, and at Broken Spanish he lives up to that promise. Located in the former Rivera space downtown, Broken Spanish gives the chef the creative freedom to explore the place where his Mexican heritage and his fine-dining background meet. His menu offers plenty of comfort food that's exciting as well as soothing: You can have tamales stuffed with lamb neck, or with a delightful mix of favas, peas and Swiss chard. There are touches of true modernism, too, such as a beautiful jumble of snap peas, sea beans, black sesame and creamy requesón cheese. Garcia is playing with an inventiveness that feels natural, and he puts deliciousness first. Broken Spanish is a heartening step forward for a chef who was obviously meant to be at the forefront of the modern Mexican food revolution.
Chef Sergio Peñuelas, who gained a devoted following at Coni'Seafood and, before that, at Mariscos Chente, recently moved to Long Beach's Cheko El Rey del Sarandeado. Peñuelas is justly famous for his pescado zarandeado, the Sinaloan specialty of whole grilled snook. But equally worth driving for are his marlin tacos, beautifully salty, cheesy and almost austere, topped with one perfect slice of avocado. Peñuelas' marlin tacos here seem a little more substantial than I remember from Coni'Seafood, the marlin meatier and the cheese less overwhelming. I've heard these tacos compared to a tuna melt, and while it's true that the two preparations share some spiritual DNA, to me the current version is much more elemental — it has more brawn and less smoosh. If you're a marlin taco newbie, these will make you rethink the whole concept of a fish taco, in the best possible way.


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1. feigning - noun
· pretending with intention to deceive
Synonym(s): pretense, pretence, dissembling
Hypernym(s): misrepresentation, deceit, deception
2. feigning - noun
· the act of giving a false appearance; "his conformity was only pretending"
Synonym(s): pretense, pretence, pretending, simulation
Hypernym(s): deception, deceit, dissembling, dissimulation
3. feign - verb
· make believe with the intent to deceive; "He feigned that he was ill"; "He shammed a headache"
Synonym(s): sham, pretend, affect, dissemble
Hypernym(s): misrepresent, belie
4. feign - verb
· make a pretence of; "She assumed indifference, even though she was seething with anger"; "he feigned sleep"
Synonym(s): simulate, assume, sham
Hypernym(s): dissemble, pretend, act
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Napa and Sonoma winemakers on Monday assessed the toll of the American Canyon earthquake, which could saddle wineries with costly losses because most are not insured for quake damage.
While much of Wine Country suffered minimal or no harm to their facilities during Sunday's magnitude-6.0 temblor, reports of damaged production equipment and lost wine emerged Monday as wineries cleaned up the mess.
While one Sonoma Valley winery discovered Monday that its losses were much smaller than it originally feared, any quake damage could be expensive, since many small to mid-size wineries opted to go without supplemental earthquake coverage because of cost. For example, only four out of her 80 winery clients have earthquake coverage, said Pam Chanter, owner of Vantreo Insurance Brokerage in Santa Rosa.
"It's expensive," Chanter said.
A premium on a policy to cover $4 million in inventory can cost $20,000 annually, said Joe Sucatre, vice president for Vantreo. Costs are tied to deductibles, which can range from 5 to 25 percent. A policy with a higher deductible costs less than one with a lower deductible.
The brokerage received six calls reporting damage since Sunday's quake — and another six calls inquiring about coverage, he said. Insurance companies put a moratorium on selling new coverage for a week after a quake because of aftershocks related to the initial earthquake, Sucatre said.
One of those who elected to forgo earthquake coverage was Rene Schlatter, chief executive officer and president of Napa's Starmont Winery and Vineyards, which suffered significant damage during the quake.
Schlatter cannot enter two of the three Starmont barrel rooms because barrels were tossed off their racks during the quake, blocking doors and entryways. He estimated that 80 to 90 percent of his 8,000 barrels were affected. About 3,000 of those barrels had wine, mostly 2013 chardonnay and pinot noir and bordeaux varietals, representing millions of dollars in inventory.
"We haven't been able to assess the extent of the damage," said Schlatter, who said he felt a small aftershock Monday. "We know we lost some wine."
A structural engineer visited the Starmont property on Monday to gauge the facility's integrity as Schlatter decides the best options to enter the barrel rooms and check inventory. In the meantime, Schlatter brought in portable cooling units to ensure the wine does not spoil. He also ordered a crane to move the barrels.
Starmont will absorb the loss because earthquake coverage was too expensive for a minimum deductible of 15 percent, Schlatter said. "I know a few people who don't have it," he said.
That includes B.R. Cohn Winery of Glen Ellen, which lost some of its 2013 vintage when its barrels fell out of their racks at a Napa storage facility. On Sunday, B.R. Cohn's winemaker said the winery had lost up to half of the vintage, but owner Dan Cohn said Monday that only about 10 to 15 percent of the vintage is expected to be lost because half of the barrels were empty.
"The initial shock and awe is over in regard to the inventory," Cohn said. "It looked worse than it really was. Only two of the really full racks were down."
Cohn said his winery did not get earthquake insurance because of its cost. He said he has found other ways to mitigate risk in production and storage of the wine, such as housing wine at different facilities. "Fortunately, no one was injured. All we had was a little spilled wine," he said.


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Merck (NYSE:MRK) agreed to pay $688 million on Thursday to settle two federal securities class-action lawsuits filed by Merck investors who claimed they lost money when the worse-than-expected Enhance trial results were published in 2008.
Continue Reading Below
The investors, who bought the securities in Merck and Schering-Plough from December 2006 through March 2008, allege they lost money following the release of trial results of cholesterol drug Vytorin.
The study, which was conducted in partnership with both Whitehouse Station, N.J.-based Merck and Schering-Plough Pharmaceuticals, showed the single-pill combination of Zetia and simvastatin was no better than simvastatin alone at mitigating artery clogging despite an improvement in cholesterol levels.
The results raised safety concerns and doubts over the drugs' efficacy. At the same time, the companies waited two years to release the results, leading to accusations that they purposely waited knowing the negative results would trigger a decline in sales.
The U.S. drug maker said the settlement in no way admits liability or wrongdoing. The agreement is subject to court approval.
"This agreement avoids the uncertainties of a jury trial and will resolve all of the remaining litigation in connection with the Enhance study," said Bruce Kuhlik, Merck's general counsel. "We believe it is in the best interests of the company and its shareholders to put this matter behind us."
Merck will pay $215 million to resolve the securities class action against all of the Merck defendants and $473 million to settle the lawsuit against the defendants of Schering-Plough, which Merck bought for $41 billion in 2009.
Merck recorded a pre-tax charge of $493 million, which reflects anticipated insurance recoveries. The charge reduced the company's previously-reported fourth-quarter 2012 GAAP results to 30 cents from 46 cents a share and full-year earnings to $2.00 from $2.16 a share.
The pharmaceutical giant, however, said the charge did not impact 2012 non-GAAP results and will have no effect on 2013 results.


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Monday, February 14, 2011
Rolex Daytona - Wireframe
Same watch, but this time I want to show the wireframe of the polygonal model.
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I am an excellent all rounder 3D Generalist as well as a complete digital artist with a very keen and artistic eye for details. Capable of producing complex 3D models, good character animator, and I've got a good knowledge of mid level rigging and setup techniques. My own artistic skills allow me to be an excellent texture artist and digital painter: I've no problems with human anatomy and proportions, colours, shading and lighting. My problem solving skills make me able to be very useful whatever the work has been assigned. I feel comfortable in both technical and artistic branches of computer graphic field. I have a strong solid experience also in Photo retouching, colour correction, colour grading, lighting and shading. My ideal workplace would be the one which allows me to express my skills at their best, in a good team and help everybody to reach the goal giving the best of me, for I am a great team player as well as an independent and efficient individual.
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Mixing business with pleasure is a dirty game, isn't it? While necessary, practice spaces exemplify the tension that comes with sharing a small area with a number of personal friends and acquaintances. It's like living in a tiny house with eight other unbalanced roommates. Between paying rent, keeping the space clean and organized, and having to occasionally text a friend and ask them if you can use a guitar strap, there are a multitude of dicey situations you can find yourself in.
To help alleviate some common headaches associated with sharing a space, we've compiled a short guide to help you navigate through some potentially tenuous and troublesome situations with your fellow musicians.
6. There Is Always More Room For More Garbage
Last time you tried to change the garbage, you ended up having to wash your hands. Rather than risk contracting some sort of deadly fungal infection from old beer and fast-food wrappers, you should just take a mic stand and mash the filth further down into the garbage can. This creates more room and thus is an increase in efficiency. Plus, the trash weighs more and is really compacted in there, so the weight should help the dirty mass flop out when someone else decides to take it out. Really, you're doing everyone a favor.
5. Cigarettes Kinda Go Just Anywhere Or Something
The ashtray is full, and you can't empty it into the trash because the trash is also full, and the other band hasn't emptied it yet, but you need to put your cigarettes somewhere. You should absolutely be safe and put your smokes out on a non-flammable surface, like one of those metal boxes with all the knobs that the guitar players in the other band are always messing around with. That way you're sure not to start a fire. Then, take the cigarette butt and leave it on top of someone's amp just in case they happen to show up and desperately need a drag. #DoTheRightThing
4. You Don't Really Have To Pay This Month
I mean, dude, you've only been in there three times in the last month, and everyone else has been in there five or six times. Someone (not you, of course) should just take the rent every single month and create an algorithm that dictates what you pay based on the percentage of time you personally were in the space. It's far more fair than paying the designated amount of rent you agreed to pay every month when you moved in. Besides, remember that time six months ago when you paid an extra $15 because your temporary trumpet player was in Hawaii and didn't have time to drop off a check? Or the time you left those three Miller Lites in the refrigerator? You're totally fine, bro.
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- Written by webmin
As Labor Day weekend and Hemmings Musclepalooza XII draws near, the chatter we're hearing about the Factory Appearing Stock Tire series race that will be part of the event at Raceway Park at Englishtown, New Jersey, is getting interesting. Word is that this may turn out to be the fastest F.A.S.T. field ever, with even more cars in the 10-second range and a renewed battle for the Hemmings "big check" that goes to the driver with the lowest ET of the race.
Dave Dudek has managed to take quite a bit of Hemmings publisher Jim Menneto's money, wallpapering his trailer with the huge novelty checks and lining his wallet with the cash. His black '69 Hemi Road Runner continued to astound at our Memorial Day event, breaking the ET record with a 10.24 and then resetting it at 10.18 at 136 MPH. Hot on his heels, however, is Lane Carey's '71 Super Cobra Jet Mach 1, which was running mid-10.30s at 133 MPH in the spring, but which has reportedly found even more trap speed in the months since.
Then there's Rick Mahoney and his '68 Ram Air II-spec Firebird. Mahoney was a relative newcomer last season, but he and racing partner Scott Tiemann managed to field the first Pontiac to make it in the 10s just the same. Now there's word that the team has found more power, and is no longer satisfied by being the fastest Pontiac – they want to be the fastest, period.
Someone is going to crack the 9-second barrier at some point in the series, and if the planets align, it might just happen at Englishtown this weekend. F.A.S.T. qualifying takes place on Saturday and the race is Sunday. Will series history be made? Be there to find out!


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The binge begins!
Buffington Buffalo, weird ending aside, should I binge Sopranos?
*slides hand down straightening sequin gown like Marilyn Monroe*
Happy birthday, Mr. Buff-a-lo, happy birthday to you!
Happy Birthday!
I'm sorry, I thought you meant here, vs. a clamp down at the Freak. Misunderstood you.
No problemo amigo.
Just curious-- I though you'd said that's where you were from. I was thinking about it because some of my friends were up there a couple weeks back-- to get some hogs butchered. Sounds like a nice place!
Sounds good. I'll do my best to make the draft. I'm pretty sure I don't have anything that night, so it should work.
Thanks, Buff!
Your garage: I HIGHLY recommend doing one of the Epoxy coatings for your garage. I paid ~$100 for the Rustoleum 2.5 car garage kit at Lowes and it was easy to do, had very clear instructions, and lasts a damn long time. It resists oils, gas, antifreeze, and all the other nasty shit you may have on a garage floor and is very attractive, you can choose the color of the epoxy itself as well as the color of the chips you throw down on it, you can get it sanded for extra traction or just use the chips. Mine is not at all slippery with just the chips, so no real need for a sanded one, and I've had all sorts of chemicals on it when working on the Mustang.
For the basement, and check with AW4M, but they have purpose made sealants for the basement floor, and the walls too if they're not drywalled over. Behr makes a basement floor and wall sealer that I've been told works well but I'm sure there are plenty of options out there.
If you need any advice on application or whatever just let me know. I'll be happy to help in any way I can.
Pinch & Roll
I love my wife.
Using powers for awesome
friendly 'hood colt
What I want to draft!
drink your drink


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Killzone: Shadow Fall Video: Enter the Shadow Marshal
Get a head start on learning your skills with this new combat tutorial video for Killzone: Shadow Fall's Shadow Marshal class.
The tutorial shows you the finer points of being a Shadow Marshal in the upcoming Killzone: Shadow Fall game. Stealth is the Marshal's best friend and he's got a number of tools to help facilitate the need to be neither seen nor heard.
For starters, you can use the Tactical Echo to help you locate enemies in the immediate area. The Echo sends out a pulse that points out the location of all entities within a given area. The more you hold down the Echo button, the clearer the highlighted enemies will be. But if you hold it down too much, you'll be in danger of alerting the enemies you were trying so hard to hide from, so use this skill sparingly.
The Echo will also allow you to hover over personnel in order to see their strengths and weaknesses. This will give you the right amount of info to effectively engage said enemies or avoid them completely, depending on your skill and current loadout.
If the Tactical Echo is the bread of the Marshal's arsenal, then the OWL would be the butter. This combat drone can be commanded via the DualShock 4's touchpad and the shoulder buttons. Swiping in different directions on the touchpad activates the OWL's different modes, such as the zipline, shield and attack modes. While the OWL can help you distract enemies, it can only handle up to two combatants without your help, so be sure to assist the little guy before he becomes too battle-damaged.
Watch the video above to learn more about the Shadow Marshal's tricks and look out for Killzone: Shadow Fall when it launches with the PlayStation 4 on Nov. 15.


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The Narelle is a slatted bed that's made of subtle elegance and sleek style. Get ready to be energized and revitalized each morning with its stark design that's made for a contemporary bedroom. With grey as the main colour and a natural wood finish for its legs, it can fit any modern inspired interior. Our artisans have crafted a slatted bed that both highlights form and function with a classic design and only the choicest of materials. The Narelle will be the highlight of your morning and the best part of your day!
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- 1 Tblsp. soft butter
- 2 cups fresh green beans trimmed and cut into 1 inch pieces
- 3 carrots sliced or cut into match sticks
- 1 inch green pepper cut into 1pieces
- 1 sweet onion thinly sliced
- 2 cups celery sliced on the diagonal
- 1 tsp. salt I like sea salt
- ½ tsp. pepper
- 1 Tblsp. sugar
- 2 Tblsp. corn starch or flour
- 3 Tblsp. melted butter
- 2 cups chopped tomato
- Parmesan cheese
- Seasoned bread crumbs
- Butter a 3 qt. casserole dish and start layering your favorite vegetables.
- Top with onion.
- Mix salt, pepper, sugar and corn starch - sprinkle over veggies.
- Drizzle with melted butter.
- Top with tomatoes.
- Sprinkle with Parmesan cheese and seasoned bread crumbs if desired.
- Bake 1 hour in 350 degree oven or until veggies are tender.
- Can also be baked in microwave.
Terri's Notes
- Substitute one of my choices with, or just add, zucchini, red pepper, summer squash…firm veggies on the bottom, topping with the onion for flavor and the tomatoes seems to work out well no matter veggies go in first.
- crush the remains of your favorite salad croutons for great flavored bread crumbs.
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Paul Verlaine
Paul Verlaine (1844-1896 / France)
» Click to list general statistics » OR, select a date :
Hope Shines
Hope shines-as in a stable a wisp of straw.
Fear not the wasp drunk with his crazy flight!
Through some chink always, see, the moted light!
read more >>
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|Find the best surf spots
Thursday January 17 2013 03:00:00 PM
Surf spot: Grand Crohot, France
Session's Rate:
Wind direction: No wind
Wind Strength: Glassy
Nb waves ridden: 17
Length of the surf session: 135 min
Surfboard ridden: 5'11''
Weather and water temp: air :2°c' water: 13°C
Waves height: 1.0m-1.5m / 3ft-5ft
Waves Quality:
- Powerful
- Tubular
Waves Shape:
- One peak
What a cold surprise, if seems that sans banks are back. I got fun walls and very waves. It was pretty to catch them. I got one good tube. In fact I took my biggest booties and it was hard to surf with them.
Nethermind, it was a really good session.
Created: Saturday January 19 2013 09:25:24 AM
Modified: Saturday January 19 2013 09:28:04 AM
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Jason Carroll's 'Argo' Wins Second Consecutive Melges 32 U.S. National Championship Title
29 July 2012
Newport, RI - Congratulations to 2012 Melges 32 U.S. National Champion Jason Carroll (New York, NY) and the Argo Team comprised of tactician Cameron Appleton and crew members Peter Crawford, Scott Norris, Chad Corning, Andy Koch, Charles Swanson and Lindsay Bartel. With this win, Carroll becomes the first owner to hold the coveted U.S. National Championship title for a second consecutive time. "This was not easy. It was light and the conditions were tricky. Cameron was scratching his head all three days," Carroll commented just before the awards ceremony on Sunday afternoon. "It was not until the very last race, that we finally got ahead."
"We are very happy to be in Newport now and will be doing a lot of sailing here in August, especially with Pre-Worlds and Worlds coming up in September," says Carroll. "We have a lot of people on the boat that know the area and the waters well, so with this we feel pretty good. Now, we just have to keep our nose to the grindstone, continue to work very hard and hopefully, we can come up with a nice result at Worlds."
Despite the light air conditions and overcast skies, it was an exciting day of yacht racing in Newport. The day commenced with second-runner up Ryan DeVos (Macatawa Bay, MI) on Volpe leading the overalls, tied with Steve Howe (San Diego, CA) on Warpath in points. Carroll was seated third just a shy three points behind.
Spectators were firmly poised on the edge of their seats for the last two races of the eight-part series. Carroll came on strong early, taking the lead at the top mark chased by John Kilroy's (Los Angeles, CA) Samba Pa Ti. Kilroy remained strong overtaking the lead position about a hundred yards from the finish line. Carroll slipped to finish second, Pieter Taselaar (Scarsdale, NY) on Bliksemcame third, Lanfranco Cirillo's (Roncadelle, Brescia, Italy) Fantastica was fourth, while DeVos remained close finishing fifth.
Going into the final race, teams were on edge. At this stage, DeVos was still leading the event yet tied in points with Carroll in second, Howe third. The first start resulted in a general recall, with PRO Bruce Golison announcing an I-Flag start for the next warning. Alec Cutler's (Pembroke, Bermuda)Hedgehog battled into the mark, fighting off Mark Plaxton's (Tortola, BVI) INTAC and Phil Lotz's (Newport, RI) Arethusa. As the race progressed, Plaxton eventually took the lead with Cutler following. At the final weather mark, with an awesome F-16 fighter jet giving the fleet a little fly-by action (afterburners and all), INTAC proceeded to extend their lead for the win, leaving Cutler in second. Taselaar pulled up to finish third just ahead of Carroll in fourth. DeVos finished tenth, while Howe scored a disappointing eighteenth.
The 2012 Melges 32 U.S. National Championship, hosted by Sail Newport can easily be categorized as one of the greatest Nationals ever. By far it delivered some of the most competitive, performance yacht racing the fleet has ever seen. With the World Championship, hosted by the New York Yacht Club on September 20-29, surely many of the rivalries won and lost at this event will carry over.
The International Melges 32 Class Association would like to thank PRO Bruce Golison and his entire racing support team that includes his wife Margo, Bruce Bingham, Taran Teague and scorer Steve Washburn; and to Sail Newport — in particular Brad Read and Anderson Reggio, their staff and most especially their volunteers who so generously gave their time and energy to make this event the very best. The IM32CA wishes to also thank and recognize the great event support supplied by the Newport Shipyard, supporting sponsor Sentient Jet for an amazing Friday afternoon cocktail party, to the INTAC Team and all their sponsors from the BVI and UVI for the Saturday afternoon 2013 Virgin Islands Sailing Series Party. And last, but certainly not least, many gracious thanks to Melges USA for their outstanding customer service and product support while on site, pre- and post-event.
Full race reports, interviews and photo galleries are available at the official website of theInternational Melges 32 Class Association (IM32CA). Racing updates from the course were posted online at the Official Melges 32 Blog, Facebook and Twitter. Stay in touch by subscribing to theIM32CA RSS Feed.
TOP TEN RESULTS (After 8 Races, One Discard)
1.) Jason Carroll/Cameron Appleton, Argo; 11-4-5-[17]-3-4-2-4 = 33
2.) Ryan DeVos/Ed Baird, Volpe; 5-2-10-2-5-[15]-5-10 = 39
3.) Steve Howe/Morgan Larson, Warpath; 8-10-4-4-6-2-6-[18] = 40
4.) Pieter Taselaar/Nick Thompson, Bliksem; 1-1-[13]-10-13-8-3-5 = 41
5.) Benjamin Schwartz/Mike Buckley, Pisces; 6-7-9-8-7-9-[12]-6 = 52
6.) Phil Lotz/Brad Read, Arethusa; 10-6-6-7-11-[18]-14-2 = 56
7.) Joel Ronning/Bill Hardesty, Catapult; 13-9-11-1-1-[20]-16-7 = 58
8.) Dalton DeVos/Jonathan McKee, Delta; 12-14-[18]-11-2-5-8-8 = 60
9.) John Kilroy/Jeremy Wilmot, Samba Pa Ti; 7-11-7-9-15-[16]-1-13 = 63
10.) Mark Plaxton, INTAC; 4-16-[20]-14-12-11-11-1 = 69
View Full Results
View The Full Crew List
View Photo Gallery - JH Peterson
View Photo Gallery - Sara Proctor
View Photo Gallery - International Melges 32 Class Association
The Melges 32 Class is appreciative of the support from the following 2012 U.S. National Championship sponsors:
Melges Performance Sailboats, the builder of the Melges 32, is the world leader in performance, one design racing. For more than 60 years, Melges has delivered superior-built Scows, Sportboats and Skiffs across the country and around the world. Melges has designed, manufactured and provided continuous customer service and product support unlike anyone else. Now ask yourself, do you believe in speed? Could it be possible to have the luxury of simple sailing that is fun and fast? The answer is without reservation — yes. Signed, sealed, endorsed and delivered by the best, for the best. For more information about Melges, visit their website at melges.com.
Sentient Jet is one of the leading private aviation companies in the country. Sentient's Jet Card and 25-Hour Jet Card offer industry-leading value for private jet travel and protection from the risk of depreciating assets associated with fractional jet ownership.
Sentient has established a strong reputation for outstanding service and a commitment to leading safety programs, guided by the industry's first and only Independent Safety Advisory Board. Sentient's extensive network of certified operators ensures that clients will always have access to executive aircraft that meet Sentient's rigorous standards for safety and quality. For on-demand, individual itineraries, the company also offers the Sentient Jet Charter program as well as the online private jet charter marketplace, www.privatejets.com.
The IM32CA and Team INTAC cordially invite Melges 32s worldwide to participate in the 2013 Virgin Islands Sailing Series (VISS). This exciting, all-new Caribbean winter/spring racing series is designed to provide a high level of sailing venue diversity and competition. The Series consists of three sanctioned events in the U.S. and British Virgin Islands — February 21-24, March 22-24, April 26-28, and one unsanctioned event on March 29-31. Special thanks to the following 2013 VISS Party sponsors: British Virgin Islands Tourism Board, U.S. Virgin Islands Department of Tourism, The Moorings/TUI Marine, Yacht Club Costa Smeralda (YCCS), International Rolex Regatta 2013, BVI Spring Regatta & Sailing Festival and INTAC Global Investments.


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Penguins hand Flames another home lossby Aaron Vickers
CALGARY -- The Pittsburgh Penguins weren't going to be bested twice in Alberta.
After seeing a late lead slip in their 4-3 overtime loss to the Edmonton Oilers a night earlier, the Pittsburgh Penguins nailed down a 2-1 win against the Calgary Flames at Scotiabank Saddledome on Saturday.
"It was big," said Matt Niskanen, who scored what held up as the game-winner. "We really talked about playing better with the lead. I would like to think that we're going to have a lot of those opportunities the rest of the year where we have the lead going into the third.
"We have to get better at the situation of playing smart, especially on the road, just not shooting ourselves in the foot, taking care of the puck and playing smart. Good team defense. We did a little bit better job of that tonight and we'll try to keep improving on that."
It was a record-setting night the Flames would like to forget. Calgary entered the game having been shut out in four of its past five games at home, scoring once in that span. Back-to-back shutouts against on home ice and a lethargic offense ran the Flames' drought at home to a franchise high 196 minutes and 59 seconds.
But the Flames finally did get one.
"Obviously it was nice to get a goal since we haven't had too many at home here, lately," said Mikael Backlund, who had Calgary's lone goal. "We're very disappointed that we didn't win the game. Personally, obviously it feels good [to score], but it doesn't feel good if you don't win."
After back-to-back listless outings that saw Calgary outscored 11-0 at the hands of the Coyotes at Jobing.com Arena and the St. Louis Blues in Calgary, the Flames showed plenty of jump early, outshooting the Penguins 6-1 in the opening seven minutes of the game.
It didn't take long, though, for Pittsburgh to turn the tides.
In a play nearly identical to his game-winner against the Flames on Dec. 21, Sidney Crosby walked around TJ Brodie and went in on partial breakaway, blasting a shot from below the faceoff dot that Reto Berra was able to swat down and cover with his glove.
Twenty-three seconds later, Chris Kunitz caught Crosby behind the Calgary defense again, springing the Penguins captain alone on Berra a second time. Crosby deked before firing a shot that the Flames goaltender caught with his blocker.
But with the momentum swinging Pittsburgh's way and a delayed penalty to Joe Colborne, Kunitz opened the scoring with 3:26 remaining in the first, taking a pass from Robert Bortuzzo and walking off the half wall before snapping a shot short side over Berra's glove to give the Penguins a 1-0 lead.
Despite finishing the first with 12 shots, the Flames failed to beat Marc-Andre Fleury.
Calgary couldn't beat Fleury in the second, either.
Niskanen beat Berra, though, with seeing-eye shot skipped between Berra's legs 6:42 into the period to extend Pittsburgh's lead to two.
"It was kind of a weird play," Niskanen said. "The goalie has it covered, or maybe he doesn't and Tanner [Glass] kind of pokes it out of there. I found some space and nobody really came to me, so I'm just trying to find a lane to the net, threw kind of a weak wrister in there. I thought it bounced off someone in there. There was a lot of traffic there and it found its way in."
From there, Fleury kept the Flames frustrated, getting a toe on Jiri Hudler's wraparound attempt.
He saved his best for Mikael Backlund, though.
While shorthanded, Backlund carved his way into the Penguins' zone and cut through the slot while Mark Giordano drove to the net. The Flames captain spun Fleury around as Backlund let a shot go, but the Penguins goaltender still kept the puck out of the net with the back of his head to keep the Flames off the board.
"The player cut across on the middle and I tried to move to the right but another guy was there," said Fleury, who made 27 saves. "I was stuck there. I just rolled around, tried to get something on the other side and it caught a piece of the back of my head.
"I forgot who shot it. I couldn't see."
A pair of posts off the sticks of Evgeni Malkin and Crosby kept Calgary within two after 40 minutes.
A hit from Bortuzzo on Giordano in the third seemed to spark the Flames, and Backlund took advantage.
Giordano was carrying the puck up the boards near center ice when Bortuzzo stepped up and delivered a crushing blow to the Flames captain. Giordano took several minutes to get back to his feet as a scrum ensued. Bortuzzo was assessed a match penalty on the play.
"It's right there," Crosby said. "I'm not sure if he catches his shoulder or head. I've seen [Bortuzzo] step up a lot like that. The way he hits, it looks bad. He's a good guy. He gets low when he hits.
"I didn't see if there was exactly contact to the head or not. We saw a quick replay. It's hard to tell. Obviously the officials are well aware to try to get those hits out of the game, but that's a tough one to tell when it's that quick and two guys are coming that quickly together."
Skating 4-on-4 after Mike Cammalleri's cross-checking minor shortly thereafter, Backlund outmuscled Kris Letang for a loose puck and snapped a shot over Fleury's glove to pull the Flames within one and end Calgary's lengthy scoring drought.
"It's a relief," Backlund said. "It's hard when you chase and chase and you get scoring chances and the puck doesn't go in. It gets in your head a little bit. It shouldn't, but it's natural. But as soon as you score one, everybody settles down a little bit and you feel better."
But after seeing a late lead evaporate in Edmonton on Friday, the Penguins didn't allow the Flames to find the equalizer, extending Calgary's home losing skid to six games.


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eddie1 needed a new logo design and created a contest on 99designs.
A winner was selected from 18 designs submitted by 8 freelance designers.
Our company provides provides information to patients about home apnea tests. We have the capability to provide them a physician or sleep laboratory in their are to receive treatment. Our site is also a directory site that provides referrals to physicians or sleep labs that are contracted with our organization. We have many other links and articles for patients to understand what sleep apnea is, and why it is important for them to be diagnosed and treated. There is a current logo on our site that we do not like and this is why we are asking for your help with the design of a new logo. Please visit http://www.homeapneatest.com
http://www.homeapneatest.com is a relative new form of apnea testing that is done is a patient's home. We are looking to get the attention of people that have signs or symptoms of sleep apnea, and do be able to show that they can do it at home. Many people just do not want to sleep in sleep labs that because they do not like being away from home.
Sleep apnea is diagnosed in all ages but more are between 25-55 years of age.
We also want to attract physicians to sign up on our site to receive referrals that are generated in their areas.
There are no requirements as we want you to use your imagination and to get our point across. Please feel free to contact us at any time as we will give feedback and encouragement on designs so that we can award the prize quickly.
Good Luck!
Find out how a design contest works or learn more about our logo design services.