Most girls when they reach the age 12, they are already curious about make-up. I am one of those girls. I'm only 18 years old but I've been applying make-up since I was 13. Then you start thinking, why does this girl wnat to put make-up at such a young age? It's because I want to loook old enough when I go clubbing at that time. But that's a whole different story. I've done make my fair share of looking like a movie star from the thirties with those intense thin black eyebrows and applied foundation like there was no tommorow. So now I've quite mastered how to apply make-up on others and myself.
Cosmetics have a really interesting history dating back to 4000 BC when archaelogist discovered the earliest evidence of cosmetiscsin Egypt, they found artifacts of make-up and objects used for application, I think that's when the Cleopatra eyes became a hit. Women in the 19th century prefered to look pale, which was induce by dirnking vinegar and avoiding air. I'm not going that far. Most make-up products were only found in kitchen. Fine blue lines would be painted on the face to increase the appearance of delicate translucent skin. Now we're so crazy layering our foudation to hide those veins in our cheeks. How I wish it were still the trrend nowadays. George Burchett known as the beauty doctor started tattooing lipstick in women's lips. This other guy saw his sister applying petroleum jelly to her lashes and formulated the first mascara that went after the name of her sister Maybelline. Max Factor became the father of modern cosmetics. World War II had a dramatic effect on the position of women in the society. They had to step into traditional male roles at home and at work and make-up played an important role as an instant feminizer and affordable morale booster. Red lipstick was a symbol of patriotism. Eyebrows were shaved off entirely. Doesn't that looked weird? I don't understand why they think that is pretty. There's this other movie star who doesn't know how to smileand looked like Satan who became a lady. Plus those eyebrows like McDonalds. Maybe the definition of beautiful was just changed lately.
For all those interested in boosting your confidence try putting make-up on, because I know that I looked a little better. So here are some of my tips; If you have green eyes, apply brown shades of eyeshado, line your eyes with brown eyaliner; if you have a heart shape face, apply highlighter on the jaw line and on the chin to soften the face; its best to put eyeliner after the eyeshadow so you can achieve the all-together look; if you wide cheeks apply blush vertically and if you have narrow cheeks apply it horizontally; if you have narrow eyes, apply eyeliner starting form the pupil of your eyes going outward; for a concealer, pick a shade that is a step darker than your skin. I hopethis tricks will addmore appeal to your usual everyday look. And for those teenyboppers who would like to go clubbing this saturday.
Friday, October 19, 2007
Monday, October 15, 2007
Excessiveness in My Room
When you enter my room you will first notice the area rug which looks like beef noodles. You can really feel the small noodle-like strands of the brown rug. It looks like beef noodles without the soup. I have this black hairy beanbag that is useless because you can never sit down comfortably. I bought it jsut because the texture is contrasting with the beef noodles rug. On my bed you will find two bg square pillows, four regular ones the anti-bacterial kind and four goose down which I think is the best because your head sinks in slowly, and this long white circular pillow that resembles a yummy marshmallow and sand-filled. All in all I have 11 pillows and when I sleep all of it end up on the floor. You will find a small refrigerator beside the night table that has nothing in it except my facial creams.
I call my dresser "my little cosmetics boutique". You will find anything you need to look fabulous, from foundations of different shades, to my 40 colors of lipstick and my never ending collection of eye shadows. Some of them are already expired I think. I also have a wide selection of hair products from the super hard hair spray to gooey mousse that never works. You will also notice that there are four cabinets facing each other, one is for my shoes and bags, the other two are for the clothes I usually wear which has a secret compartment at the ceiling, the last one is for the clothes that i bought that I'm never going to wear. My wallpaper looks like blast from the past, it has a dull flower motif, which was the trend in the eighties. The window is covered by a boring shade of mocha or chocolate blinds, somehow those blinds make me sad. I removed the cover of the ceiling light that's why my room is always 7'oclock in the morning. I don't have lamp, I only rely on my bright as the sun ceiling light. My room looks like a mix of modern and traditional design.
In my bathroom, you will recognize the mirror that looks like from the horror movies, it has small black spots on the outer areas. The faucets looks old as well, the coating is already peeling. The marbled floor added a touch of elegance to my bathroom, to compensate for the horror movie mirror. You will find an extensive collection of shower gels of all kinds of fruity and flowery flavors. You name it I'm sure I have it. I also have huge soap bars with different scents from citrus to chocolate to refreshing or calming, which again I never really use. It just makes my bathroom smell really good. I also have a four drawer tray for all the medicines I need becuase I get sick easily. I'm a band aide freak. I have band aide from the smallest to the largest, the sterile and the ones that have natural gum. I also have alot of salompas like my band aide I have it from the largest size and the spray type that I use everyday but smells like grandma. My friends call me the walking Watson's because I have everything in my room. They can sleep there and doesn't even have to bring anything, because I have lots of toothbrush and all kinds of vanity kits.
I call my dresser "my little cosmetics boutique". You will find anything you need to look fabulous, from foundations of different shades, to my 40 colors of lipstick and my never ending collection of eye shadows. Some of them are already expired I think. I also have a wide selection of hair products from the super hard hair spray to gooey mousse that never works. You will also notice that there are four cabinets facing each other, one is for my shoes and bags, the other two are for the clothes I usually wear which has a secret compartment at the ceiling, the last one is for the clothes that i bought that I'm never going to wear. My wallpaper looks like blast from the past, it has a dull flower motif, which was the trend in the eighties. The window is covered by a boring shade of mocha or chocolate blinds, somehow those blinds make me sad. I removed the cover of the ceiling light that's why my room is always 7'oclock in the morning. I don't have lamp, I only rely on my bright as the sun ceiling light. My room looks like a mix of modern and traditional design.
In my bathroom, you will recognize the mirror that looks like from the horror movies, it has small black spots on the outer areas. The faucets looks old as well, the coating is already peeling. The marbled floor added a touch of elegance to my bathroom, to compensate for the horror movie mirror. You will find an extensive collection of shower gels of all kinds of fruity and flowery flavors. You name it I'm sure I have it. I also have huge soap bars with different scents from citrus to chocolate to refreshing or calming, which again I never really use. It just makes my bathroom smell really good. I also have a four drawer tray for all the medicines I need becuase I get sick easily. I'm a band aide freak. I have band aide from the smallest to the largest, the sterile and the ones that have natural gum. I also have alot of salompas like my band aide I have it from the largest size and the spray type that I use everyday but smells like grandma. My friends call me the walking Watson's because I have everything in my room. They can sleep there and doesn't even have to bring anything, because I have lots of toothbrush and all kinds of vanity kits.
Interview with Mr. Dino Juan of Pier One
It was five minutes before 4'oclock in the afternoon, I arrived at the Pier One in The Fort, my appointment with Mr. Dino Juan is at 4pm. He is one of the founders of Pier One. He told me that they weren't expecting that Pier One would be this big. It started out in a drinking session outside their townhouse, they would bring out long tables outside, some were in charge of the food, and others were in charge of the music and the drinks. All of them were entrepreneurs who enjoy drinking. One night the son of Henry Sy, Herbert joined them and said, "Since you know how to cook good food, enjoys drinking, why don't you just put up a bar!" They realized it was a good idea because if they put up their own bar, they drink there; the money goes back to the restaurant. So they decided to push through with the idea.
S: What was your first step in this exciting venture?
D: We started looking for a the perfect location, because we knew that location is very crucial for a restaurant. There was a time when we inquired in The Fort if we can put up a branch there, the foreign consultants rejected us because they though it was a "beer house". The first branch opened in Libis,it was a successbut it closed down because it was causing too much traffic in C-5, so we relocated at The Fort, that time the foreign consultants were replaced by the Filipino consultants, who were the ones who invited us to put up a branch in The Fort because they found out that since the opening of Pier One in Libis, it was always in the top three resto bar in manila for the largest beer sales. Pier One in The Fort was another huge success. All the branches of Pier One through out Manila are doing well until now.
S: What is the market that Pier One caters to?
D: Pier One catersto people who want to enjoy, drink beer, eat good food that you can pronounce, and have clean fun. This people want value for their money , the young urban professionals, the corporate group, the wannabes (wanna be young again).
S: What do you think is the reason why people keep coming back to Pier One?
D: One of reason is that we have strict rules on maintaning a happy crowd, if the bouncers notice that your about to create trouble, they will kick out you out no matter what your surname is, they wont be in favor just because you spend a lot in the restaurant, or a son of a somebody. We also have a strict rule on under age drinking, even if your father is the one who's buying you a drink.
S: What were the strategies you used to maintain the market?
D: We are price sensitive. People will notice if you change your price by one peso. We also found out that music bands in resto bars were a hit, so we scheduled music bands every Monday till Thursdays, this is for the enjoyment of the older crowd, or the corporate crowd. We also have a raffle once a year, if you consume a bucket of beer; you will have a chance to win a trip for foour to Boraca. We also have promos like when you buy a case of beer, you get free sisig.
S: How was the management of Pier One?
D: We already have waiters that are now in the main office doing office work. The management values the sincerity and hard work these waiters show. They started out as a waiter then become a bartender then cashier, now their in the management. A lot of our staff that resigned are now in abroad, most agencies would easily hire you, if they find out you came from Pier One
because they know the management of Pier One maintains hard working staff.
S: What is your best-seller in you menu?
D: We were not expecting of all the dishes in our menu, the sisg would become the best-seller. Knowing that the sisig has a lot of cholesterol, we decided to toast it so that the oil would dry up, the result was the famous Crispy Sisig. We process six tons of sisig a month.
S: What is your advice for future entrepreneurs?
D: They should be prepare for hard work, and do not get high on your own supply, meaning if you give away your food to your friends that is suppose to be your customers, no money will return, no business transaction. Lastly, you should always take care of your customers.
S: What was your first step in this exciting venture?
D: We started looking for a the perfect location, because we knew that location is very crucial for a restaurant. There was a time when we inquired in The Fort if we can put up a branch there, the foreign consultants rejected us because they though it was a "beer house". The first branch opened in Libis,it was a successbut it closed down because it was causing too much traffic in C-5, so we relocated at The Fort, that time the foreign consultants were replaced by the Filipino consultants, who were the ones who invited us to put up a branch in The Fort because they found out that since the opening of Pier One in Libis, it was always in the top three resto bar in manila for the largest beer sales. Pier One in The Fort was another huge success. All the branches of Pier One through out Manila are doing well until now.
S: What is the market that Pier One caters to?
D: Pier One catersto people who want to enjoy, drink beer, eat good food that you can pronounce, and have clean fun. This people want value for their money , the young urban professionals, the corporate group, the wannabes (wanna be young again).
S: What do you think is the reason why people keep coming back to Pier One?
D: One of reason is that we have strict rules on maintaning a happy crowd, if the bouncers notice that your about to create trouble, they will kick out you out no matter what your surname is, they wont be in favor just because you spend a lot in the restaurant, or a son of a somebody. We also have a strict rule on under age drinking, even if your father is the one who's buying you a drink.
S: What were the strategies you used to maintain the market?
D: We are price sensitive. People will notice if you change your price by one peso. We also found out that music bands in resto bars were a hit, so we scheduled music bands every Monday till Thursdays, this is for the enjoyment of the older crowd, or the corporate crowd. We also have a raffle once a year, if you consume a bucket of beer; you will have a chance to win a trip for foour to Boraca. We also have promos like when you buy a case of beer, you get free sisig.
S: How was the management of Pier One?
D: We already have waiters that are now in the main office doing office work. The management values the sincerity and hard work these waiters show. They started out as a waiter then become a bartender then cashier, now their in the management. A lot of our staff that resigned are now in abroad, most agencies would easily hire you, if they find out you came from Pier One
because they know the management of Pier One maintains hard working staff.
S: What is your best-seller in you menu?
D: We were not expecting of all the dishes in our menu, the sisg would become the best-seller. Knowing that the sisig has a lot of cholesterol, we decided to toast it so that the oil would dry up, the result was the famous Crispy Sisig. We process six tons of sisig a month.
S: What is your advice for future entrepreneurs?
D: They should be prepare for hard work, and do not get high on your own supply, meaning if you give away your food to your friends that is suppose to be your customers, no money will return, no business transaction. Lastly, you should always take care of your customers.
Saturday, October 13, 2007
Deluxe MIdnight Snacks
If you want to survive dinner in service class, you need to eat a very heavy merienda so that you can last till nine o'clock plus another hour driving home. Resto 101 is a training ground for the students of Enderun Colleges. Don't expect too much but I'm sure you will be impressed by the student's personality. The dishes are also prepared and cooked by the student chefs with the help of Executive Chef See. The students are accompanied by two waiters and a supervisor and an F&B Director.
Resto 101 is located at Wynsum Corporate Plaza in the second floor, Emerald Street, Ortigas. Enderun Colleges is also occupying the whole second floor of the Wynsum Corporate Plaza. They have a seperate entrance at the back of the building so customers can still dine even if the building is already closed. The restaurant and the school is guraded by security guards from all entry points.
The food in Resto 101 is a mix of different cuisines. In the menu you will find pastas, Thai soup, lambs, steaks, ribs and chicken, all of these main course come with a selection of sidings, personally I love the baked fries. The price varies from 300 to 400 pesos for the main course, 200 to 300 pesos for the appetizers, which include cold cuts, soups are mostly less than 200 pesos. Not bad for a fine dining experence. When you enter the restaurant, the first thing that will catch your eye is the lighting on the ceiling, it gives you a very relaxed feeling that makes you sit down listen to some jazz music and have a sip of your favorite wine. The ambiance sets you in the mood with subtle sophisticationand lets you experience what fine dining is all about. The food is just an additionto the over all experience.
I decided to order take-out because because I knew that I'm not gonna be able to wait for the food that the maid will prepare for me when I get home. I ordered Texan chicken for myself then short ribs for my sister and steak for my mother. When I got home I immediately went to the dining room and tried everything, the Texan breast with mash potato was tender, the sauce was not overflowinig just how I like it, its sweet with the barbeque flavor not too strong, after the first bite I asked myself how did they make the marinade, reminds me of the one Lola used to make in the province but with a touch of fine dining. The mashed potato was not that mushy, the consistency was not like those of the fast food restaurants, here you can still enjoy it in your pallette and still know that it is a mashed potato. The steak was done medium well with the peppercorn sauce, the cut was just enough for me and my mom. The short ribs were to die for, it was so juicy I even wanted too eat the bones. The baked fries that came with it were enjoyable as well.
Resto 101 is located at Wynsum Corporate Plaza in the second floor, Emerald Street, Ortigas. Enderun Colleges is also occupying the whole second floor of the Wynsum Corporate Plaza. They have a seperate entrance at the back of the building so customers can still dine even if the building is already closed. The restaurant and the school is guraded by security guards from all entry points.
The food in Resto 101 is a mix of different cuisines. In the menu you will find pastas, Thai soup, lambs, steaks, ribs and chicken, all of these main course come with a selection of sidings, personally I love the baked fries. The price varies from 300 to 400 pesos for the main course, 200 to 300 pesos for the appetizers, which include cold cuts, soups are mostly less than 200 pesos. Not bad for a fine dining experence. When you enter the restaurant, the first thing that will catch your eye is the lighting on the ceiling, it gives you a very relaxed feeling that makes you sit down listen to some jazz music and have a sip of your favorite wine. The ambiance sets you in the mood with subtle sophisticationand lets you experience what fine dining is all about. The food is just an additionto the over all experience.
I decided to order take-out because because I knew that I'm not gonna be able to wait for the food that the maid will prepare for me when I get home. I ordered Texan chicken for myself then short ribs for my sister and steak for my mother. When I got home I immediately went to the dining room and tried everything, the Texan breast with mash potato was tender, the sauce was not overflowinig just how I like it, its sweet with the barbeque flavor not too strong, after the first bite I asked myself how did they make the marinade, reminds me of the one Lola used to make in the province but with a touch of fine dining. The mashed potato was not that mushy, the consistency was not like those of the fast food restaurants, here you can still enjoy it in your pallette and still know that it is a mashed potato. The steak was done medium well with the peppercorn sauce, the cut was just enough for me and my mom. The short ribs were to die for, it was so juicy I even wanted too eat the bones. The baked fries that came with it were enjoyable as well.
Wednesday, October 10, 2007
Hotel Innovations That Captivates Guests
In the 21th century where technology is at its best, people expect something different everytime. Same goes for the hotel industry, the market is very competetive, with all their innovations using technology or just reinventing the meaning of service. Most people spend hundreds of dollars just to be able to experience quality service in five star hotels all over the world. But what makes them come back to a certain hotel is not just the service or the experience; but the hotel itself,
The Century Plaza in Los Angeles California has a "Cybersuite" for 2,000 dollars a night. The room comes with a "Butler In a Box", a speech recognition system that responds to voice commands to adjust the lighting and temperature.(Michael Lynn, 1997, Findarticles.com) The Willard Intercontinental Hotel at the back of the White House in Washingotn D.C installed an ATM unit at the lobby for guest convenience. Cray Tollins the acting front desk manager explained that one the reason why they chose ATM system is because it was able to blend in the decor and ambiance of the lobby. ( Innovations in Hotel Products and Services, lhonline.com)
"We use technology as a tool to deliver our philosophy of personalized service", says Ali V. Kasikci General Manager of Peninsula. (Michael Lynn,1997, Findarticles.com). The City Inn in UK won the "Best Business Hotel Brand" twice in a row from 2006 to 2007, they the first to developed the automated kiosks check-in check-out technology. They also have a complimentary CD and DVD library featuring latest releases to encourage guests to relax while away from home. (CityInn.com)
What's the first thing that pops up to your mind when you hear the word hotel? For me its quality service, nothing makes me more comfortable than knowing you're in good hands and these people are serious about taking care of you and your needs."At the heart of all of our desicions is the comfort, well-being and quality of life of our guests", says Sue Brush senior vice president for Westin Hotel and Resorts.(Michael Lynn, 1997, Findarticles.com)
Hilton recently unveiled their restaurants "Eat Right Menu" which includes nutritional items for health-conscious travelers.
Marriot designed a new personalized customer service program, " Spirit to Serve Our Guest", this program makes it easier for the guest to manipulate their travel plans, room preferences and to be able to maximize their membership benefits through coordination between reservations, check-in, and concierge services. ( New Hotel Trends For 2006, Smartertravel.com
Those are jsut some of the innovations hotels are currently applying to captivate their guests. They may differ in a lot of ways but at the end of the day its just about exceeding the expectations, hence beyond quality service.
The Century Plaza in Los Angeles California has a "Cybersuite" for 2,000 dollars a night. The room comes with a "Butler In a Box", a speech recognition system that responds to voice commands to adjust the lighting and temperature.(Michael Lynn, 1997, Findarticles.com) The Willard Intercontinental Hotel at the back of the White House in Washingotn D.C installed an ATM unit at the lobby for guest convenience. Cray Tollins the acting front desk manager explained that one the reason why they chose ATM system is because it was able to blend in the decor and ambiance of the lobby. ( Innovations in Hotel Products and Services, lhonline.com)
"We use technology as a tool to deliver our philosophy of personalized service", says Ali V. Kasikci General Manager of Peninsula. (Michael Lynn,1997, Findarticles.com). The City Inn in UK won the "Best Business Hotel Brand" twice in a row from 2006 to 2007, they the first to developed the automated kiosks check-in check-out technology. They also have a complimentary CD and DVD library featuring latest releases to encourage guests to relax while away from home. (CityInn.com)
What's the first thing that pops up to your mind when you hear the word hotel? For me its quality service, nothing makes me more comfortable than knowing you're in good hands and these people are serious about taking care of you and your needs."At the heart of all of our desicions is the comfort, well-being and quality of life of our guests", says Sue Brush senior vice president for Westin Hotel and Resorts.(Michael Lynn, 1997, Findarticles.com)
Hilton recently unveiled their restaurants "Eat Right Menu" which includes nutritional items for health-conscious travelers.
Marriot designed a new personalized customer service program, " Spirit to Serve Our Guest", this program makes it easier for the guest to manipulate their travel plans, room preferences and to be able to maximize their membership benefits through coordination between reservations, check-in, and concierge services. ( New Hotel Trends For 2006, Smartertravel.com
Those are jsut some of the innovations hotels are currently applying to captivate their guests. They may differ in a lot of ways but at the end of the day its just about exceeding the expectations, hence beyond quality service.
My Flying Tiger Affair
Flying Tiger is the signature drink of a bar and restaurant named Fez. FEz is located in Serendra at The Fort, Taguig. They serve fusion of Spanish and Morrocan cuisine. I went there last month with my friend, one of the owners treated us a few rounds of their signature drink, which he invented a few weeks before that. I asked him why is the name of the cocktail Flying Tiger, he told me that there was this one time he got really hammered and then fell asleep he dreamed about a tiger with wings flying in the sky. That's where he got the name.
I was wondering whay they put in the drink, because it tasted like a sweet tropical punch with a hint of lemon but it feels really hot and heavy when it reaches your stomach. Time passed by and I didn't know how many liters we consumed. At first you won't feel any kick at all then after your tenth jigger, you are already laughing from the silliest jokes which you thought were really funny. Then you statrt dancing and going to the tables of people you hardly know. I finally decided to ask the bartender what was the mix of Flying Tiger. He said it was a mix of 12 spirits 3/4 of a jigger portion of everything, rum, gin, vodka, tequila, triple sez, M scotch, Johny Walker, Jack Daniels, Bacardi Gold and Bacardi White and 151. So in short, I drunk 12 alcoholic drinks in one night, no wonder we got pretty hammered, we thought it was just a simple cocktailbut when I found out that is has 12 spirits, I was a bit shocked. I don't know how many jiggers I finished but I'm sure it was a lot because the next day I felt a pounding in my head. Maybe next time, I better ask the bartenderwhat's in my cocktailbefore I drink so that I would be prepared and know when I should stop
I was wondering whay they put in the drink, because it tasted like a sweet tropical punch with a hint of lemon but it feels really hot and heavy when it reaches your stomach. Time passed by and I didn't know how many liters we consumed. At first you won't feel any kick at all then after your tenth jigger, you are already laughing from the silliest jokes which you thought were really funny. Then you statrt dancing and going to the tables of people you hardly know. I finally decided to ask the bartender what was the mix of Flying Tiger. He said it was a mix of 12 spirits 3/4 of a jigger portion of everything, rum, gin, vodka, tequila, triple sez, M scotch, Johny Walker, Jack Daniels, Bacardi Gold and Bacardi White and 151. So in short, I drunk 12 alcoholic drinks in one night, no wonder we got pretty hammered, we thought it was just a simple cocktailbut when I found out that is has 12 spirits, I was a bit shocked. I don't know how many jiggers I finished but I'm sure it was a lot because the next day I felt a pounding in my head. Maybe next time, I better ask the bartenderwhat's in my cocktailbefore I drink so that I would be prepared and know when I should stop
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