• For years, I overpacked to avoid repeating outfits on vacation.
• Now, I've mastered the art of packing, and my biggest tip is to stick to one color.
• It allows for more outfit combinations. Plus, it leaves room in your bag for fun statement pieces. 

Three summers ago, I sat on my unzipped suitcase in the middle of New Zealand's Auckland Airport and attempted to squeeze my carry-on bag shut.

Strangers avoided eye contact when they spotted me: a helpless over-packer. Sweat glistened on my forehead as I forced the zipper closed. I was already wearing a tank top, sweater, and jacket. Next to me was a tote bag with more clothes and souvenirs. Nearby, my backpack was stuffed to the brim. 

I prayed no one would question my three carry-on bags instead of the allotted two. I also vowed to never overpack again. 

Now, after a handful of two-week-plus international trips, I'm convinced I've mastered the skill of packing. My biggest tip: stick to one color.

One color means more outfit options and more space

After living in New York for three years, I fell into the cliché of wearing all black. Initially, I thought it was an NYC uniform and, hence, a requirement to be trendy in the city. Later, I realized it makes life a whole lot easier.

My abundance of black clothes means I can mix and match textures and shapes without doubting whether the color combination will work together.

For years, I didn't follow this rule when packing for trips. An international trip, to me, is a big celebration.

To mark the occasion (and the pictures that would accompany it), I packed with the goal of never repeating an outfit. I'd ditch the fashion lessons I learned from New York and pack fun colors and untouched pieces from the back of my closet.

Then, I'd end up on a trip not liking anything I packed and repeat outfits again and again.

Finally, I realized that if wearing mainly black makes my day-to-day life easier, it'd probably make my vacation life easier.

By focusing on one color, most of the outfits in my suitcase go together. This allows me to mix and match pieces to create new shapes and new fits without repeating an entire outfit. 

Plus, it saves me room in my bag. If more of my items go together, I can pack less while still having options.

One color doesn't mean you can't pack a statement item or two

I learned that this space-saving tip also means I have room for a statement item or two that I'm confident I'll wear.

When I embarked on a two-week trip to Japan, my suitcase was filled with dark clothes, which gave me the confidence to pack my polka-dot coat.  

I knew my all-black outfits would match the coat, so my statement piece could be worn repeatedly. If I had packed other patterns or more colorful clothes, I likely would've worn the coat once or twice and would've needed room for more coats in my suitcase.

For a two-week trip across Italy and Cyprus, I followed a similar rule and mainly stuck to black clothing. 

Here, my statement pieces were accessories and shoes. I wore colorful earrings, rocked platform sandals, packed trusty button-downs, and found pops of colors in scarves and jewelry I purchased during the trip.

When I look at pictures, I don't think — or care if — it looks like I'm wearing the same thing

One fear I had when I started wearing mainly black on trips was that it might look like I was wearing the same thing in every picture.

I combat that by packing different types of clothes. I might pack a black midi dress that can be worn as a dress, as a skirt, or with long sleeves underneath. Beyond a dress, I'll pack black jeans and black flowy pants. When it comes to shirts, I'll make sure I have tight-fitting tops and loose ones.

By having a variety of styles, I think my outfits vary enough.

Even more importantly, I learned that it doesn't matter if I look similar in pictures.

I care more about the places I visited and the memories I created — regardless of what I was wearing.

• As massive layoffs increase across industries, people are taking to LinkedIn to vent.
• Chris Williams, ex-VP of HR at Microsoft with over 40 years of executive experience, weighed in.
• He said a carefully constructed rant could actually attract new employers.

You've been laid off after being branded an "underperformer," or you've tried forever to get HR to rein in your toxic boss with no success.

Should you vent your frustration on LinkedIn and other social media platforms? Can you make your case and get some resolution online?

As the former VP of HR at Microsoft and an executive with over 40 years of experience, I've seen a lot of rants on LinkedIn. Most were dumpster fires, yet some were actually net-positive. The difference comes from how you construct the message you post.

Be very careful ranting online about your job

The No. 1 rule for social media, rant or not, is to be careful — anonymity is not possible.

No matter how hard you try, someone can find you. If your rant is pointed enough, someone will try. So don't say anything you don't want your name or the company you work for associated with, especially on LinkedIn.

Be careful about burning bridges. Aggressively trashing your company, especially individuals, will provoke backlash. Releasing confidential information is also easy in mid-rant and could get you in deep trouble.

Even if you don't provoke a response, an extremely harsh rant speaks volumes. Other potential employers will see your post and think, "Do I want this kind of drama here?" You look like a risk for volatile behavior, so they'll steer clear.

That doesn't mean you can't be critical, but an unhinged rant is a long way from thoughtful criticism.

Complaining about work on LinkedIn won't help

Perhaps the most frustrating part is that your rant won't fix the immediate problem. Ranting about your layoff or your boss won't change it. You'll still be out of work, and they'll still be someone's boss.

Even if you call out clearly terrible behavior, it was almost certainly already known. The company deliberately chose to label you and lay you off or to keep that toxic boss. Your rant won't change it — that's hard to swallow.

Although LinkedIn features millions of experts on nearly every topic under the sun, be careful of the advice you receive. Many of the most vocal people on the platform simply want to sell you their book, their course, or their service.

Don't look for help from random internet strangers. If you get it, make sure you weigh it against your personal experience, the people you trust, and the credentials of the person giving it.

LinkedIn is free, and much of the advice there is worth every penny.

Venting on social media can still be a good thing

All of this said, social media can help a great deal in these times of crisis.

Venting on social media is a cathartic experience that can help you release things bottled up for years. I never underestimate the value of a good release.

In addition, a great social media post can spread your reputation broadly in ways nothing else can. A crisp, well-spoken, and thoughtful post says a lot about you and your ability to get your point across.

Companies often look for smart people who can communicate well. If you can make a strong case against the status quo, that's very attractive to many employers.

Rather than tarnish your brand, a great social media post is the best publicity you can ask for. As long as it's not more toxic than the behavior that sparked it.

Chris Williams is a former VP of HR at Microsoft. He's an executive-level advisor and consultant with over 40 years of experience leading and building teams.

• I love to bake and am particularly fond of making my own sourdough bread.
• It isn't the easiest process, but I think there are simple ways for beginners to get started.
• Investing in a mixer and figuring out your favorite seasoning blends can speed up the process.

Baking my own bread has been a great way to save money — I don't have to drop $5 or more on a nice loaf at the store. Plus, spending time in the kitchen is a phenomenal stress reducer for me.

Sourdough is one of my favorite things to bake. However, getting it right can be tricky.

Unlike most breads, sourdough doesn't use the kind of dry yeast you can buy at the store. It rises with the help of a starter, which is a fermented mixture of flour and water that, over time, develops its own wild yeast and bacteria.

The live culture is what gives the loaves their delicious sour flavor.

Here are my best beginner-friendly tips for making your own sourdough at home.

Be patient with your starter.

It can take between one and two weeks for a new sourdough starter to become strong enough to use in a recipe. Luckily, the actual process of making one is pretty easy.

I like to start by mixing ¼ cup warm water and ½ cup whole-wheat flour in a large jar. Cover the mix with plastic wrap and let it rest for one day in an environment between 70 and 75 degrees Fahrenheit.

On day two, uncover and stir your mix. Cover it for another day.

On day three, discard half of the contents of your jar. Then, "feed" the starter by adding ½ cup of all-purpose flour and ¼ cup of water back and mixing it together.

Cover the mixture, and let it rest for another day.

Repeat this every day until your starter has essentially doubled in size from day one. You can measure this by placing a rubber band around the initial level of the starter.

You'll know it's strong if it's fluffy and full of bubbles with a nice scent.

While feeding your starter, use the discard for other recipes

Every time you feed your sourdough starter, you have to discard some of the mixture to make space in your container.

Some people choose to feed their refrigerated starter once a week, while others will feed it once or even twice a day. It just depends on your needs.

If having to literally throw away this flour and water mix feels too wasteful to you, you can use the discard to make something else.

There are so many great discard recipes out there, from crackers, granola, cinnamon rolls, and cookies to flatbread, biscuits, bagels, and pancakes.

If you don't have time though, you can also compost the discard.

Choose your utensils wisely.

There's much debate in the sourdough community about whether it's safe to use metal bowls and utensils while making the bread. In some instances, like with aluminum, the metal can be corrosive, which doesn't mix well with the acidic starter.

However, for the most part, 100% stainless steel won't impact your dough.

That said, stainless steel can be expensive, especially if you don't already have a good collection in your kitchen. I prefer to bypass metal entirely and use a glass or ceramic bowl, wooden spoon, and silicone spatula to mix my ingredients.

Always sift your flour.

If you're trying to achieve a fluffy, airy texture with many holes throughout your loaf — a big draw of sourdough bread — sift your flour before mixing it with the other ingredients.

This essentially aerates it and helps to create a fluffier texture in your bread. If you don't have a fine mesh strainer or sieve, you can just use a whisk or fork to toss the dry flour around.

I also like to sift the flour I add to my sourdough starter each time I feed it to enhance its texture.

Invest in a mixer.

A stand or handheld mixer can be really helpful while making sourdough. It gets the mixing done without leaving me with messy, sticky hands.

I'm especially grateful for my KitchenAid mixer on high-volume baking days. Mixing everything by hand requires a lot of effort.

I highly recommend looking into investing in one if you're making sourdough as your main source of bread.

Don't forget to season your bread.

I'm not an expert at scoring my loaves or making fancy designs on top. However, I do strongly believe you should season sourdough.

I simply scatter a seasoning blend across the top of the loaf before baking to add style and flavor.

My favorite blend to use right now is an Asiago-flavored everything-bagel seasoning, but sprigs of rosemary and fancy salts are just as attractive, tasty, and fun.

Perfect your egg wash.

If you're adding loose seasonings or herbs to your loaf, you'll want to use an egg wash to make sure everything sticks. It's also a great way to create a beautiful outer crust.

If you want your crust to be more brown, mix an egg with water — the less water you use, the darker your crust will be.

If you'd like a shinier, lighter crust, though, mix your egg with a splash of milk or heavy cream instead.

Water is the secret to a great sourdough loaf.

Water helps to keep the surface of the bread flexible. The more water you add to your recipe, the more porous and fluffy your bread should turn out.

I like to spray my loaf with a good amount of water right before throwing it in the oven to help it rise better.

• I went to Costa Rica for the first time, and it was gorgeous, but the trip was riddled with mishaps.
• Next time, I'll be better prepared for possible bathroom creatures and power outages.
• I've also learned a lot about dealing with sunburn, bug bites, and dehydration.

At the beginning of the year, I had the opportunity to go to Costa Rica for the first time.

I encountered stunning natural views, new-to-me foods, and beautiful wildlife. However, the trip also came with its fair share of obstacles.

Here are six mishaps from the trip that I think could happen to anyone — and how I learned to prepare for them.

The power went out multiple times.

My lodging experienced full power outages multiple times during my trip, often overnight.

After some research, I learned that this is pretty common in certain parts of the country. The chef who came to work in our kitchen even kept a headlamp with him.

We had plenty of candles on hand, but it would've been very helpful to have a portable battery bank (or three).

Beware of bathroom creatures.

In beautiful, tropical environments like Costa Rica, it's not uncommon for part of your accommodations to be partially or totally outdoors.

In our case, the bathroom for our accommodation was outdoors.

One time, on a 2 a.m. bathroom run, I encountered a scorpion. I was barefoot, which could've ended very poorly for me. Luckily, I spotted it before I got too close, and we just had a staring contest — no one was hurt in the process.

I never wanted to risk that again, so slip-on house shoes became my best friend anytime I needed to run outside.

There are a lot of bugs.

Costa Rica is fairly close to the equator, so the climate is hot, humid, and wet. Essentially, it's a paradise for bugs.

I quickly learned that essential oils, natural bug repellents, and even chemical sprays weren't enough to keep them away at times.

The best (and least sticky) solution I eventually found was keeping a tinned citronella candle nearby whenever I was sitting outside.

The sun can also be really intense.

Because of its location, the sun is also brighter in Costa Rica than where I'm from in the Midwest of the US.

Unfortunately, the sun-care products I found there were more expensive than what I'm used to. I should've stocked up before my trip instead of waiting to buy things once I landed.

Even with sunscreens, hats, and UV clothing, there's a chance you'll burn — I certainly did. I'd also prepare for that by packing some soothing aftercare products.

I know what I'm going to pack for every boat trip going forward.

Being stranded in the ocean was an experience — to say the least.

During a boating excursion, the engine stopped working. We were within eyeshot of the shore, but it quickly became obvious that we were going to be stuck for a while.

Although I didn't intentionally prepare for this, I was glad I had reef-safe sunscreen on me — within 15 minutes of baking under the sun , everyone in the boat needed to reapply.

Between the big bag of trail mix I had and the skipper's cooler of fresh pineapple, no one went too hungry.

We were far enough out that the water was fairly calm, but we also had plenty of Dramamine to help keep people's motion sickness in check.

All in all, it wasn't as scary or shocking as it could've been, but I'm always going to keep snacks and supplies on hand for future boating activities.

Dehydration is not to be taken lightly.

If you're not used to being in a humid climate, it can be hard to tell when you're starting to get dehydrated. My skin was damp with and without sweat, thanks to the tropical rainforest environment.

I was very grateful that a friend brought chewable electrolyte tablets and was willing to share. They helped me stay hydrated while we were stranded in the ocean, and they were super helpful during an hourslong hike to a waterfall.

I also took one before the flight back to America, and I really noticed a difference in my hydration levels on the dry airplane. I don't think I'll ever travel without them again.

• Business Insider spoke with coffee experts to find out how to improve your joe at home.  
• Buying fresh, whole beans makes a big difference in the overall quality of your final brew.
• They also said water quality is important for making good coffee.

Ordering coffee from your favorite café can be a treat, but it's not the most budget-friendly option.

Making a cup at home is often the cheaper alternative, so Business Insider spoke with coffee experts about their best tricks for at-home brewing. 

Start by cleaning your coffee maker regularly

Josh Zad, founder and creative director of popular café chain Alfred, told BI that one way to improve your cup of coffee is to clean your coffee maker regularly

"Make sure to get into the nooks and crannies of each part, especially where the coffee drains through the filter," he said. "The taste and aroma of old coffee really muddles the flavor of freshly brewed coffee."

The best way to clean those hard-to-reach stains is by tossing in a dash of baking soda, a splash of vinegar, and some water. Then, let it sit overnight.

Zad said it should scrub right off the following day.

Consider trying out a new brewing method, like a French press or moka pot

If you're ready to venture further into the world of craft coffee, there are so many fun ways to brew at home, Selina Viguera, café leader of Blue Bottle Coffee's Abbot Kinney location, told BI.

Moka pot, French press, AeroPress, Chemex, and a variety of pour-overs are just the beginning.

If you don't know where to start, Viguera said there are plenty of online resources, and most coffee-roasting companies have tutorials on their sites.

For a fun and unique coffee experience, invest in a pour-over carafe

If you're looking for a specific brewing recommendation, multiple experts agreed that pour-over — which involves slowly pouring hot water over coffee grounds — is their favorite. 

With proper technique, Viguera said it can produce a really delicious cup of coffee.

Once you understand some of the variables for brewing coffee (grind size, water temperature, agitation), you can create different cups from the same bag of coffee, she added. 

Switch to buying whole coffee beans instead of pre-ground

"To make better coffee, buy better coffee," Viguera told BI. 

Alex Azoury, the founder and CEO of Home Grounds, said whole-bean coffee is usually fresher and has a more vibrant flavor than pre-ground varieties.

Brew fresh coffee within its first 2 weeks after roasting

"Coffee is a natural product (it's the seed of a fruit), and while it will never spoil, it will lose a lot of flavor if it sits around too long," Zad told BI. 

Viguera said coffee flavor peaks within the first two weeks after roasting, so it's important to make sure the coffee you're buying was recently roasted.

Proper storage is also important to maintain your coffee's freshness. Zad suggested keeping it away from heat, light, moisture, and the freezer. 

Invest in a good coffee grinder that suits your bean preferences

Once you've purchased quality beans, it's also important to invest in a good grinder.

"It's a good idea to get a grinder that will grind coffee in the amount and coarseness you want," Azoury told BI. "A good grinder will give you both grind and amount options to suit your taste."

Make sure to adjust your grinder to the right size

Viguera told BI that grinding coffee too finely causes over-extraction — too coarse, and it can be under-extracted. Over-extracted coffee can taste dry and bitter, and under-extracted coffee can taste watery or sour.

To avoid this, she said it's important to "dial in" your coffee. Baristas use this term to describe the act of adjusting your grind setting to find the right coarseness/fineness to brew a balanced cup.

Coffee has a sweet spot — a perfect grind setting — that produces a balance of bitterness, acidity, and sweetness. That sweet spot can vary with the origin of the coffee, roast level, and age.

Only grind the beans you're planning to brew right away

You should only grind the amount of coffee you're going to make.

"If you've pre-ground all your coffee but aren't going to brew it all right away, then you've drastically sped up how quickly the rest of the coffee will lose its delicious complexity," Zad told BI. 

A cup of coffee can taste different depending on the quality of your water

Another important factor to consider when making coffee at home is your water, which Viguera said makes up about 98% of your brewed cup of coffee.

"As the main solvent for extracting the flavor and aroma from your ground coffee, your water needs a certain level of hardness/minerality and alkalinity for a quality extraction," she told BI. "Depending on where you live, your tap water may be too hard/soft to bring out the best in your cup."

Light and dark roasts require different brewing temperatures

Water temperature is another key variable when brewing coffee.

"You want to use water heated to 198 degrees Fahrenheit to 202 degrees Fahrenheit to make a properly extracted cup of coffee," Viguera said.

The expert said lighter roasts can generally withstand more heat (closer to 202 degrees), and darker roasts should be brewed lower (closer to 198 degrees).

Try preheating your mug before pouring the coffee

If you're pouring hot coffee into a cold mug, it's just making the coffee colder the second it hits the ceramic.

Zad said a preheated mug can increase the length of time you can enjoy hot coffee in the morning.

Switch things up by making cold brew at home

Another way to mix up your coffee routine is by making your own cold brew at home.

To do so, Zad said to simply grind your beans coarsely and add water. Next, pop it in the fridge overnight to extract all the rich sweetness from the coffee.

Add spices to make your own flavored coffee

Zad told BI that many flavored coffees are full of artificial ingredients that don't complement the natural flavor of the beans.

Instead, he suggested adding the actual ingredients behind the flavors you like to your coffee.

"Try adding spices to your coffee grounds when you make your cold brew," he said. "Throw in cinnamon sticks, crushed roasted hazelnuts, cardamom pods, anise, cacao shells, or even savory elements like caraway to steep overnight in your cold brew, and you'll have natural spicy goodness in the morning."

Use a scale to achieve the right coffee-to-water ratio

Knowing your brew ratio — coffee to water — and using a scale can help you brew consistently good cups.

"For reference, the industry standard is 1:18 (one part coffee to 18 parts water), which typically produces a cup that is light in body but a greater clarity of flavor," Viguera told BI. "If you prefer a bolder, fuller-bodied cup, try a 1:14 ratio."

This story was previously published in September 2022 and most recently updated on February 25, 2025.

Read More:

• 10 ways to recreate your favorite Starbucks drinks at home
• What 6 baristas actually order when they go to a coffee shop
• A former Starbucks barista shares 9 of the most annoying drink orders
• 7 coffee hacks that can save you time and money

• Some 60,000 DoorDash delivery workers will split a $16.75M settlement, NY officials said Monday.
• The settlement ends a probe into deceptive tipping practices.
• DoorDash used tips to offset driver salaries, deceiving customers and workers, AG Letitia James said.

DoorDash will pay a $16.75 million settlement to resolve a probe led by New York officials into the delivery platform's tipping practices.

The settlement will be split among some 60,000 delivery workers — known as "Dashers" — and will range from between $10 and $14,000 per worker, Attorney General Letitia James said Monday.

For years, DoorDash used tips to offset what it paid its Dashers, James told reporters in announcing the settlement.

In an example provided by James, if Dashers were offered a guaranteed amount of $10 for a delivery, and the customer did not tip, DoorDash would pay the Dasher the promised $10.

But if the customer tipped $3, then DoorDash would let the Dasher keep that tip and pay only $7 out of its own corporate coffers.

The practice was kept secret from customers and DoorDash delivery workers, James said. Dashers did not know that their tips were not adding to their income, she said. And customers had no idea that their tips were not subsidizing their Dashers' incomes and were instead helping the company save money.

New York, which also worked with Illinois and DC on the probe, gained access to communications among DoorDash executives who worried that their Dashers would "figure out" what was going on, James told reporters.

"Doordash executives knew how deceptive this policy was," she said. "They knew it wasn't right but they did it anyway."

Under the settlement, the New York AG's office will set up a website for Dashers to use to claim their money. DoorDash will be required to end the tip-sharing practice and lack of transparency in how tips are handled, and for the next three years must report to the AG's office every 6 months on compliance.

A DoorDash spokesperson told Business Insider that the "pay model" cited by the AGs office was in place between 2017 and 2019, and has not been used in the last six years.

"We remain committed to making sure that Dasher earnings are always fair and transparent, and the allegations settled were related to an old pay model that was retired in 2019. To be clear: Dashers always keep 100% of tips from orders on the DoorDash app," a spokesperson said.

This story was updated to include comment from DoorDash.

• Goutam Nair is a software engineer at Google working on AI applications.
• He credits networking and a focused résumé with landing him the job.
• He shared with BI the résumé he submitted and the message template he used for cold reachouts to recruiters.

Landing a job, as the saying goes, can often come down to not just what you know, but also who you know.

Software engineer Goutam Nair told Business Insider that submitting a good résumé and having a solid networking connection were both key to landing his current job at Google.

He shared with BI the exact résumé he submitted in his job application and the networking template he used in LinkedIn cold reach-outs to recruiters and other software engineers already working where he wanted to be.

Here are Nair's pointers.

Getting the résumé right

Highlight relevant publications or projects

If you don't have much professional or research experience yet, it helps to emphasize your contributions to the field via any open source projects on Github, for example, Nair said.

As with any other job, the basic guidance still applies: Show employers what you've done that's applicable to the role you're applying for.

"I mostly just outlined the engineering projects that I'd done and then explained that in a concise way," Nair said.

Convey your impact in results and numbers

Nair says he wishes he'd more clearly done this in his Google résumé and has since made adjustments to better quantify the impact of his work.

"Highlighting any impact in your previous projects, especially in a result-driven way, is effective," he said. "It's even better if these results can be quantified into a number."

Instead of writing "Worked on building a novel recommendation model for page feeds," try instead: "Developed a novel recommendation model for page feeds that increased user engagement by 5%."

Impact can be quantified in a number of ways, including business you've generated for the company, resources you've saved, features you've built, or how your work has improved customer engagement or satisfaction, for example.

Stay brief

For many job applicants, it's good practice to keep a résumé to one page, with a bulleted listing of skills and experience tailored to the target role.

Nair was also careful to focus on action verbs in his resume, starting bullets with words like "developed," "built," and "designed."

Draw attention to your skills, but don't go overboard

Nair listed some programming languages and frameworks with which he has experience. He cautions against throwing in extra skills just for the sake of it, especially if you're not confident in them.

"Adding a lot of skills in this section, especially ones that you are not very proficient in, could backfire since you could also be judged on your knowledge of them in the technical interviews," he said.

Networking

A recruiter reached out to Nair for his current role at Google, but he'd laid the groundwork by previously reaching out to the recruiter in his prior job search.

When Nair was searching for his prior roles, he blasted cold reach-outs to hiring managers, recruiters, software engineers, and others at his target companies to get a sense of who might be hiring for their teams or who might be able to refer him for a position.

"I was reaching out cold to everyone who had a title in their LinkedIn which said that they're hiring for the teams or that they're a manager for a team," he said. "You just have to send out as many cold emails as you can, and you might just get lucky."

In his initial messages, Nair gave a quick overview of his experience and attached his résumé, but largely focused on keeping his requests "brief and to the point."

He used this template for his asks:

"Hi <name>,

I'm a <role> working on <brief description of what you're working on>. I'm interested in <target role> at <company> and would love to connect to learn more about opportunities.

I have also attached my résumé here. Let me know if we can chat!

Thanks,

<your name>"

It was very much a numbers game, but it worked for Nair in the end.

"A lot of people might not respond, but that's basically the worst that can happen," he said. "You just need one person to respond, and that's kind of what happened to me."

Preparing for the interviews

Nair's interview process for his current role included several rounds of technical interviews focused on coding and problem-solving skills, he said, as well as a team match.

He prepared for the interviews by scouring online forums to see what he could expect based on other candidates' previous experiences, brushing up on his technical skills, enlisting his friends for mock interview run-throughs, and learning from other interviews he was doing with different companies.

"Compared to the other companies that I did interview with, Google is a lot more focused on if you do understand the problem and are able to solve it from first principles as opposed to just needing to give a perfect solution," he said. "They care if you can solve the problem, if you're able to think through it, rather than having just memorized something that you've seen before."

• Chris Williams is a former VP of HR at Microsoft with more than 40 years of experience.
• Williams says simply doing a good job isn't enough to avoid being called an "underperformer."
• He suggests employees work on becoming well-known in one of four ways.

Several companies are laying off people they call "underperformers." Meta, Microsoft, Amazon, and Intuit have all recently done this.

The lesson from these layoffs is that simply doing your job well isn't enough. You can toil away for decades doing a fine job and still get caught up in these layoffs.

To avoid what seems like a random label, it helps to understand how it happens.

What is underperformance?

On its face, it seems obvious: If a company wants to reduce costs, it makes sense to discard the poorest-performing people.

The issue is the haphazard way these evaluations are often done. Dozens of long-term employees from Meta, Microsoft, and others have taken to social media to share their shock. They tell of 10, 20, or even 30-year careers with unbroken strings of excellent reviews, only to get one surprise terrible review followed promptly by a layoff.

No one would challenge that poor performers — people who can't meet basic metrics and who repeatedly fall short despite warnings — are candidates for dismissal. That's exactly why companies use this label.

Companies know that layoffs are distasteful, but getting rid of poor performers looks great

Widespread news of a layoff brands the company as in distress. Companies know that potential candidates for their thousands of open positions would avoid joining a company that just did a layoff.

On the other hand, branding a layoff as culling the poor performers looks great.

The company is removing dead wood, holding higher standards, and striving to be the best. Rather than looking in distress, it looks aggressive and healthy. High-performance people will seek out companies like this.

In addition, terminating people for performance helps avoid a range of potential legal issues. Many notification rules don't apply when performance is the justification. A company can avoid or minimize severance obligations when firing for performance, and many of the discrimination laws could be sidestepped as well.

If the performance-based layoff hits older or other protected-class workers disproportionately, the excuse could be, "But their performance."

The way companies execute these layoffs is a problem

These companies already have built-in mechanisms to identify and remove chronic poor performers. Several of them have quota systems that require a certain percentage of their employees to be labeled in the bottom performance tier. Those employees are routinely removed in what is called "unregretted attrition."

But then come these layoffs. Managers at all levels are told to identify poor performers and lay them off. They've already done that for years.

Now they may have to find more, and that's often done in a cynical and random fashion. "They've been here forever, how about them?" "Nobody likes them, they can go." or "What have they done for me lately?"

That's the haphazard way even good people could get branded as underperforming.

How to avoid the underperformer label

Managers don't simply stack rank their team and pull the bottom people — that well is dry. What they do is get together with their peers to try to find the layoff candidates among their ranks. They'll discuss individuals and their accomplishments.

The worst possible thing that can happen in that meeting is for the group to promptly agree on you. That might be because of very visible mistakes you've made, disagreements you've fomented, or chaos you've caused.

Avoiding the label at that point is difficult or impossible. No one around the table will rush to your defense.

But it's just as bad if the group says, "Who?" — for them to be unaware of what you've done and the impact you've had. Your manager might defend you, but without support, you're in trouble. Even decades of hitting KPIs cannot insulate you if you're doing it in isolation.

The way to avoid this is to make sure you're well known. Fortunately, there are several ways to do that.

1. Get noticed beyond your team.

Volunteer for visible projects. Offer to be the face of the work outside your team. Make that presentation to the VP. Find ways to highlight your work well outside your immediate team.

2. Work with other teams in the company.

Volunteer to be the liaison between your team and the groups it's dependent on. Raise your hand to participate in those random companywide initiatives that always come up.

3. Move around to various teams in the company.

Stretch your impact by working for different people, in different groups, in very different parts of the organization — even if they're unusual or off your perceived career track.

4. Network well beyond your team.

If you can't actually move to other teams, make connections there. Look for ways to connect with your boss's peers and the people who work for them. Find other people well outside your discipline and reach out. Have a coffee or a Zoom and make a connection — any connection.

The best defense is a good offense

If you do this well, the managers will move on to someone else, and you'll survive this round of layoffs.

Unfortunately, once you've received this label, it's often too late. Even if it seems you've been randomly assigned the label, it's hard to shake it off.

Work proactively on becoming well known. Find and make connections with people who are likely to be around that table. At all costs, avoid being the "who?"

Chris Williams is a former VP of HR at Microsoft. He's an executive-level advisor and consultant with over 40 years of experience leading and building teams.

• I'm a food and beverage journalist living in Barcelona, and I love exploring Spain's wine regions.
• I highly recommend touring both a historic winery and a famous wine cellar.
• Local wine bars are a great place to try out some more niche bottles.

As a food and beverage journalist living in Barcelona, I've learned so much about Spain's many beautiful vineyards.

I think the country's nearly 140 wine regions are quite underrated compared to other European destinations.

Here are my top six tips for planning a Spanish vino adventure.

Prioritize visiting historic wineries.

Regardless of which region you're visiting, look up historic wineries and book your lodgings near them.

For example, Codorníu is one of the oldest wineries in Spain. It's located in Catalonia and is known for its cava. Best of all, it's a quick train ride from the heart of Barcelona.

My favorite wines from Codorníu's collection can only be purchased and tasted in Spain (some, only at the winery). It's worth the visit for those glasses alone.

In general, smaller and newer wineries also tend to set up shop near historic ones, which makes it easier to plan a full-day wine tour.

From Codorníu, I recommend heading to hillside winery Vins El Cep. The small but mighty operation also produces award-winning cava.

Look up local wine festivals and events.

Planning a trip around a wine festival is an easy way to get a lot of bang for your travel buck while still having a socially and culturally enriching experience.

I spent my 32nd birthday at the Festa de la Verema, which is a grape harvest festival in Sitges — a beach town 30 minutes outside Barcelona. It was a lovely day of trying wines from all over Spain and hanging out with friends by the Mediterranean Sea.

Spain has countless wine festivals all year round, so I recommend finding one that interests you and booking a hotel in that area in advance.

Festival admission tends to be pretty affordable — I've never spent more than 10 euros — but finding nearby accommodations can get pricey if you don't plan ahead.

If you already know your favorite region, make sure to book a full tour.

Some of Spain's wine regions, like Catalonia and the Meseta, are more accessible due to their proximity to public transportation and major international airports.

Others, like Andalusia and Rioja, can be trickier to get to without a car, but they have internationally renowned wines.

Regardless of where you are, booking a wine tour is one of the most efficient ways to get a lot of wine in without much planning. Some tours even span multiple regions, last several days, and include housing, transportation, and food.

If you're interested, definitely check out the Wine Tourism Spain website. It has lists of tours from different companies, and you can search by your starting city.

Local wine bars are the best place to find niche bottles.

I love stopping in local wine bars across Europe but especially in Barcelona. They're always so full of personality and usually have a lively tapas menu to accompany the wine selections.

You can also expect to find some particularly niche wines if that's what you're into. Local wine bars tend to have experimental bottles from all over Spain, so you can almost take a mini wine tour right from your bar stool.

Some of my favorite spots in Barcelona are Masa Vins, an intimate natural wine bar, and Viblioteca, an Instagram-worthy wine bar that's worth the hype.

There are also some Spanish restaurants with wonderfully long wine lists.

I've found that some luxury hotels have extensive local wine collections and highly trained staff that can walk you through the region's wine history, glass by glass.

In Barcelona, my top pick is Amar, a Catalan restaurant that focuses on seafood and has about 700 wines on deck.

It's located inside the El Palace Hotel, and I often see a good mix of locals and tourists there, which is always a green flag for me.

Don't miss out on touring a historic wine cellar.

Vineyards are beautiful, especially during harvest season, but they're not the only destination for vinophiles. If you like to nerd out about wine but also want an intimate experience, booking a walkthrough at a wine cellar is a must.

Although almost all wineries and some restaurants have wine cellars, very few of them are worth taking a vacation to see. One that is worth traveling to is the city-like cellar underneath Codorníu.

It has a cava train that shuttles guests through the 30-kilometer underground system.

Other cellars, like the one at Puente Romano Resort, allow you to walk through with a guide, pick a wine from the collection, and enjoy it there.

The resort's wine cellar is over 1,000 vintages strong and houses some of the rarest wines in Spain — several of which aren't even available for purchase.

• Kelly Campbell worked in the Canadian government for 16 years before burning out and quitting.
• She maintained an unsustainable pace at work until a friend's death influenced her to take a leave.
• Campbell wishes she would've used her transferable skills to quit her government job sooner.

This as-told-to essay is based on a conversation with Kelly Campbell, a 42-year-old former Canadian government worker based in Ottawa, Ontario. It's been edited for length and clarity.

In 2007, I lost my best friend when we were in a car accident. I went back to work a week later and, shortly thereafter, began my 16-year career in the Canadian government. I never truly grieved her death, I just buried it under a pile of work.

Over the years, I established my status as a high-achiever and let praise from colleagues fuel a vicious cycle of overworking and perfectionism, leaving me with nothing left to give to my family.

For a decade, I knew I should've left public service, but it was a hard decision.

My government job gave me purpose

I started my career in government as a senior analyst in 2008. Over the years, I rose through the ranks before being promoted to the executive level in 2021.

My job gave me a lot of purpose, and I loved that I could interface with the outside population and see how my work was actually impacting people's lives. I worked a typical 9-to-5 in-office schedule, but for at least three days a week, I'd come home and keep working into the night.

As the years went by, my workload increased, as did the sense of urgency for tasks to be completed.

My family got a completely different version of me than my coworkers

I started working from home during the pandemic, and it became impossible to ignore how different a person I'd become when I'd close the door to my home office to be with my family.

To my coworkers, I was the perfect boss and the best colleague, but to my family, I was snappy and impatient, with no more energy to give. I felt immense guilt and disappointment in myself.

Work was the only place I didn't feel like a failure which only reinforced my pattern of overworking and perfectionism.

My accident was a wake-up call that things needed to change

In June of 2022, I had a panic attack and fell off an 8-foot ladder while trying to hang a swing in my front yard. I ended up in the hospital with, luckily, only minor injuries, but I still felt too shameful to admit I needed off work. It was a clear sign things needed to change.

A few months later, I planned a month leave from work to care for my husband after his scheduled open heart surgery, but really it was my excuse to take time off. When his surgery was delayed several months, I couldn't use it as an excuse anymore. I told my manager I'd be taking an indefinite mental health leave for myself.

To my surprise, she told me she was relieved because I'd been maintaining an unsustainable pace for so long.

When I finally took my leave, my body collapsed, and it was hard to return to work

I'd wake up to get my kids off to school and go back to sleep for five more hours. This lasted every day for probably the next month and a half.

At the start of month three, my husband went in for surgery, so I was caring for him, but I still napped every day until month five. I spent my time attending therapy, reading self-help books, and simply getting introspective about my life. I think I went through three journals.

Most importantly, I finally grieved the loss of my best friend. I had grieved her little by little, but I really profoundly grieved her loss and found peace in it.

After six months, I gradually returned to work, but I realized it wouldn't be easy to return to the exact environment that burned me out.

The death of another friend made me realize it was time to resign

I tried to incorporate new boundaries, like keeping work contained to a 9-to-5 window, but I couldn't do it. I had six hours of meetings, which didn't leave me enough time to do my actual job and other important work. I felt myself barreling toward another burnout.

In February of 2024, I was on vacation when I got the news that a friend of mine had died from cancer. My friend's death reminded me life is too short to be spending the next 15 years counting down to retirement.

The cost of staying at my job was higher than the price of leaving

When I returned from vacation, I told my manager I was going on leave. Nine months later, I resigned. My new job has given me more time to be present with my kids.

After spending a few months recovering from work, I transitioned to part-time leadership and grief coaching, which I'm really enjoying. I wish I had realized sooner how many transferable skills come with being a public servant.

I'm in a privileged position because my husband is a public servant who will receive benefits and retirement if he stays.

I was so fortunate to have a secure job, but I couldn't keep spending my life languishing and wondering what might happen if I took a chance on myself.

If you've quit your job due to burnout and would like to share your story, please email Manseen Logan at [email protected].

• Akshay Phadké has spent the past decade in tech, from Big Tech to startups.
• He faced countless rejections before four résumé strategies helped him land a job at Microsoft.
• He focused on technical strengths, concise content, visual appeal, and clear communication to stand out.

Akshay Phadké, 32, has spent the last decade climbing the ranks in both Big Tech and startups.

"I aspired to work at such places alongside people who were curious to learn new things, looked at the way things were and thought they could be made better, and wanted to make a difference in people's lives with their work," Phadké told Business Insider.

The Seattle-based senior software engineer at Webflow started his career in tech by landing two consecutive internships at Ericsson while pursuing his master's degree in electrical and computer engineering at the Georgia Institute of Technology.

After graduating from his master's program in 2016, Phadké was hired full-time at Ericsson before working at Microsoft, B2B SAAS fintech startup Vareto, and Webflow.

In addition to landing his offer from Microsoft, Phadké also secured final onsite interview rounds at Meta, Amazon, Dropbox, and Yelp, as well as job offers from 23andMe and Wayfair.

The offers didn't come easily, though.

He said he had "countless interviews" where the outcome wasn't in his favor, and each rejection stung, especially in cases where he'd reached the final stage of the interview loop. When Phadké got the good news of his job offers, he felt "shock mixed with half-disbelief and relief, like I'd just run a marathon."

Four ways to make your résumé stand out

Here's the exact résumé that helped Phadké score these victories, and the four choices he made that he feels helped him stand out from other candidates.

1. Keep a narrow focus on technical strengths

"Listing a lot of technologies — even if someone has used all of them — can hurt more than help," he said, as it could be perceived by hiring teams as inflating your capabilities.

"New grads or early-in-career candidates may feel tempted to include more technologies to make their résumé more competitive, but it only opens them up to more scrutiny," he said. "Tech companies are looking for engineers who've solved meaningful problems at scale. These opportunities require time and effort to build, so for someone with five to seven years of experience, the number of such projects will usually be in the single digits."

Listing too many technologies can also backfire when interviewers probe the candidate's capabilities, Phadké explained.

"A less-than-satisfactory response to a question about a technology one hasn't used recently — even if they're familiar with it — may mean a rejection, especially if a lot of candidates are competing for the same role," he said.

On his résumé, Phadké mentioned only the top technologies — the ones he'd used the most and had the most technical knowledge of — with each role, and rated his own expertise with each technology with a graphic showing his self-assessed skill level between one and five.

"This was an attempt to show my confidence in certain skills rated higher by me, and acknowledge that I had more learning left in other skills rated lower," he said. "I wanted to make it clear that I wasn't claiming expert-level competence in all the skills listed on my resume."

Phadké highlighted his Apache Spark expertise prominently in the description of his last role, which he feels helped him stand out in his Microsoft application, as it was one of the technologies the team was investing in.

When the hiring team asked him deep probing questions about technologies that he had less experience with, Phadké was upfront and honest if he didn't know the answer. "It isn't possible to be an expert in everything, and being honest about not knowing the answer is better, in my opinion, than guesswork," he said.

2. Be concise in all résumé elements

This same "less is more" strategy served Phadké in his overall résumé, which he kept to a lean one-pager.

"Hiring managers dedicate 30 seconds to a minute to review each résumé," Phadké said. "I wanted to ensure that my résumé communicated the most important pieces of information in that timeframe, while also creating a strong hook."

To achieve these goals, in addition to ensuring he didn't add too many technical details, he served up a hook by dedicating two to three lines to describe each of his key projects.

"Because of this, I was able to create a sense of curiosity, and I was consistently able to secure a hiring manager technical screening interview in which the hiring manager wanted to know more about my work," Phadké said.

3. Stand out visually

Even for people without graphic design skills, you can still take steps to make your résumé visually pleasing.

Phadké included company and university logos from his past roles and schools on his résumé to create a strong brand association. He also used a custom sans-serif font over a serif font to create a polished and professional feel and adopted a grayscale color palette instead of a black one for a softer reading experience.

"I've never used Microsoft Word or text editing software to create my résumés," Phadké said. "I feel résumés created this way end up looking generic — especially if you use templates, which almost everyone else does too."

Instead, he's experimented with a few software programs, such as Adobe Photoshop, LaTeX, and Figma to create his résumé.

4. Clearly communicate responsibilities and outcomes

Candidates sometimes blend their own achievements with team achievements on their résumés, which can make it harder for recruiters and hiring teams to determine what work they really did.

To avoid this, Phadké listed only the work he did as an individual — not what his team did collectively — and did so in simple terms without jargon.

"Hiring managers are looking for engineers who can communicate their achievements objectively and clearly understand how their work adds value," he said.

To reveal the full scope of his project areas, Phadké ensured that his résumé emphasized projects in different areas of software engineering, spanning systems engineering, backend web development, and data engineering.

Phadké stressed that demonstrating the ability to adapt to new paradigms and technologies gives hiring managers confidence that they can trust you with projects that are out of your comfort zone.

"The takeaway for the hiring manager was my ability to pick up new technologies and be successful with them," Phadké said.

If you landed a job in Big Tech and would like to share your story, email Jane Zhang at [email protected].

• I used to dread layovers in airports, but I've now found ways to enjoy them.
• Airport-lounge access is a lifesaver on long travel days, and staying busy at the airport is key.
• I sometimes leave the airport to explore nearby if my layover is longer than seven hours.

Most travelers dread layovers when flying, but I've actually come to enjoy them.

As a frequent flyer, I spend a lot of time in airports. In the past 12 months, I've flown around the world to Japan, Turkey, Ghana, and Svalbard, among other destinations.

Unfortunately, my home airport is small and has few direct flights. Because of this, my flight itineraries almost always require at least one layover, sometimes more.

For years, I felt miserable on travel days. I hated spending layovers in crowded terminals while eating overpriced airport food.

After I began to dread upcoming trips due to the inevitable layovers required, I knew I had to shift my travel style.

I signed up for credit cards with travel rewards, purposely booked overnight layovers that would allow me to explore new destinations, and chose my airports wisely (some offer more amenities than others).

Using these travel tips, I began to enjoy even my longest layovers.

Pass the time in an airport lounge.

Airport-lounge access is a lifesaver when flying.

Each lounge offers varied amenities, but most provide complimentary food and drinks along with comfortable seating. Some lounges offer additional facilities like private offices, nap rooms, and family play areas.

You don't need to fly business class to access airport lounges, either. Many premium travel rewards credit cards, such as the Chase Sapphire Reserve and Capital One Venture X Rewards, provide lounge access to cardholders.

The downside of these cards is most come with hefty fees. I access lounges with my American Express Platinum card, but its $695 annual fee is anything but cheap.

Nonetheless, I made over 40 visits to airport lounges last year alone, so I definitely got my money's worth.

Leave the airport if time permits.

If my layover is long enough, I'll leave the airport to explore a new destination and return before my next flight.

However, make sure you manage your time wisely when leaving an airport. Some are far from the city center, and you'll also want to account for the time it'll take to go back through security when you return.

My rule of thumb is I only consider leaving the airport if a layover is longer than seven hours. If it's shorter, I feel the risk of missing my next flight is too high.

Save work, a book, or your favorite show for the layover.

Staying busy is key to avoiding boredom on long layovers. Before every travel day, I plan how I'll pass the time. I might save a work project for the layover or download a new book to my Kindle.

If a much-anticipated show releases new episodes shortly before my trip, I'll wait to watch them when I'm sitting around the airport.

After all, binge-watching the newest season of "Squid Game" can make even the longest layovers fly by.

Catch up with long-distance friends and family.

In my day-to-day life at home, it can be hard to find the time to call long-distance loved ones while juggling chores, work, and errands.

Long layovers are an opportune time to catch up with friends and family. I love finding a quiet corner of the airport to call a friend in London or check in with older relatives in Ohio.

With few outside distractions, I can be fully alert when we chat, and doing so helps pass the time while waiting for my next flight.

Take advantage of each airport's amenities.

I try to find something interesting to do in every airport I visit.

Some, such as Changi Airport in Singapore, feature unbelievable amenities like a swimming pool and yoga classes.

I was also impressed by the abundance of live music when passing through Nashville's airport and the outdoor patio at Denver's airport that allowed me to access fresh air on a long travel day.

A quick search of each airport's amenities can help you find interesting things to do, whether you're passing through Istanbul or Indianapolis.

• Red Lobster CEO Damola Adamolekun focuses on leadership and operational improvements.
• Adamolekun emphasizes staying focused, controlling emotions, and taking breaks to be a good leader.
• His leadership tactics aim to enhance productivity, decision-making, and team motivation.

Since becoming Red Lobster's CEO in September 2024, Damola Adamolekun has overseen the launch of a next-generation menu, reintroduced fan favorites, added new dishes, and rolled out happy hour at many restaurants nationwide.

The former CEO of PF Chang told Business Insider that though he's changed companies, his focus as a CEO remains on investing in people, simplifying and improving operations, ensuring a consistently great product, revitalizing marketing efforts, and upgrading technology systems and infrastructure.

Adamolekun was previously a partner at Paulson & Co., headquartered in New York City, and led the transaction to acquire PF Chang's in 2019. He then served as chief strategy officer and company director until being named CEO in May 2020 at only 31 years old; he served in that role until December 2023. Previously, Adamolekun worked in the investment banking division of Goldman Sachs and as a private equity associate at TPG Capital.

The Red Lobster CEO shared his top three leadership tactics with BI.

Concentrate on one task at a time

Adamolekun emphasized that effective leaders know the importance of staying present and honing in on the task at hand to eliminate distractions.

"With so many distractions in today's fast-paced world, it can be easy to get sidetracked," Adamolekun said. "By concentrating on one task at a time, you not only increase your own productivity but also set an example for your team."

This focused approach allows him to make thoughtful decisions, maintain clarity, drive initiatives forward, and avoid the mistakes that come from rushing or multitasking.

Practice emotional control

Effective leaders also know how to manage their emotions so they can respond rather than react, according to Adamolekun — especially in challenging situations.

"Practicing emotional control means taking a moment to pause, assess the situation, and respond thoughtfully, rather than reacting impulsively," he said.

Adamolekun explained that this leadership hack helps him maintain calm during crises, make better decisions, and lead with empathy.

"When you model emotional control, you create a stable environment where your team feels supported and motivated, even in the face of adversity," Adamolekun said. "By modeling emotional resilience, you inspire your team to approach adversity with confidence and composure, which helps maintain a positive work environment."

Take a break and step back from duties

This CEO prioritizes recharging and refocusing to facilitate clarity and creativity.

Making time to unplug and disconnect from work allows Adamolekun to recharge, reflect, and gain new perspectives so he can come back to his team with fresh ideas, renewed focus, and a more balanced outlook. He feels this approach ultimately enhances his leadership effectiveness in the long run.

"Leadership can be draining when you're constantly connected," Adamolekun said. "Whether it's taking a run, stepping away from technology and social media, or simply taking a break, stepping back from your duties gives you the mental clarity and energy you need to lead with purpose."

If you're a CEO and would like to share your productivity tips, please email Manseen Logan at [email protected].

• I've been doing yoga for 25 years, and in that time, I've learned a lot about the practice.
• In my 20s, I did yoga to lose weight and didn't appreciate the mental-health benefits.
• There are many different poses and types of yoga, so find the one that fits your body.

I started taking yoga classes over 20 years ago to work off the last few pounds from my first child.

Back then, it was all about weight loss, having flatter abs, and comparing myself to others. However, that child is now 25, and a much older and wiser version of myself still practices regularly — for different reasons.

Here are some of the biggest lessons I've learned that would've been nice to know when I first started yoga.

From aerial to yogalates, there are so many different types of yoga.

There are more than 30 different types of yoga, so if you don't like a class, I suggest you keep trying to see if another style suits you.

I've tried 20 varieties, including aerial, chair, restorative, hatha, prenatal, yogalates, and even a floating sound bath. I still like to try new practices to challenge myself, but hatha and aerial are my favorites.

Hatha yoga is great for finding balance between the mind and body to prepare myself for meditation. Aerial yoga is a fun challenge that involves doing different poses from silk strands attached to the ceiling.

Vinyasa or flow yoga isn't for everyone.

Vinyasa yoga, also referred to as flow, is one of the most popular kinds of classes. It's probably the first thing that comes to mind because it's the main type of practice I see on TV and social media.

Typically, a class consists of a continuous series of poses matched with the breath.

Over the years, though, I've figured out it's my least favorite way to practice yoga. I prefer to hold poses instead of constantly flowing from one move to another.

Yoga is meant for everybody, and every body is different.

I used to get frustrated when I couldn't do the poses that my instructor or the person next to me in class pulled off with ease. However, eventually, I accepted that everyone's body is different.

After 25 years, I still can't get my heels on the ground in a downward-facing dog. Some days, I can ease into a half-moon pose, and others, my balance is so bad I stumble while doing a basic warrior one.

Get to know your body and listen to it. Good practitioners offer modifications to make moves easier or harder and explain how a move should or shouldn't feel so you can prevent injury.

This also means doing yoga from a mat on the ground isn't going to work for everyone. I love that practices like chair yoga and aqua yoga make it more accessible.

Yoga is more than just a physical workout.

I used to have a hard time meditating — the second I laid down, my head went into overdrive thinking about kids, work, to-do lists, and my next project.

However, at the end of a good yoga practice, I can more easily calm my mind, take deep breaths, and just be.

When I started yoga in my 20s, it was all about burning calories. Now, I know it's not about perfection or doing difficult poses. It helps me build a mind-body connection that improves my physical and mental health.

You don't have to lie down flat to meditate.

Savasana or corpse pose, where you lay flat on your back with your arms and legs slightly splayed out, is often done at the end of a practice to help put the body in a meditative state.

Unfortunately, I keep a lot of my stress in my neck and shoulders, so lying flat is uncomfortable.

When I started doing yoga, I used to think it was the only pose for meditation, and I was just out of luck. However, I've found some great Savasana alternatives, like putting my legs up on a wall or sitting cross-legged.

Downward dog isn't restful for me.

Downward dog is a resting pose that's used in all kinds of practices.

Before I started regularly practicing yoga, I thought it was a calf stretch, but I now know it's much more about lengthening the back. Unfortunately, my stressed, tense shoulders take a hit whenever I try to get my heels down on the floor in the position.

I eventually had to admit that the pose just isn't restful for my body. Now, I'm not afraid or ashamed to substitute it for something else, like child's pose.

Using props isn't a sign of weakness.

Some hardcore yogis despise props, but I love them.

When I have sore muscles, I ask if I can use a foam roller during class. A foam block brings the floor closer and makes difficult moves possible for me. A yoga strap can help keep me from overextending in stretched-out poses.

You're not weak or a failure if you use a prop during class. In fact, there are some yoga positions that can't properly be done without them.

• I've developed the best recipe for mashed potatoes that takes less than 15 minutes to make.
• My biggest tip is don't over-mash the potatoes — a few chunks are fine.
• The recipe is simple, but you can add herbs, spices, cheese, bacon, and other garnishes.

I've loved mashed potatoes since I was a kid, but it wasn't until well into adulthood that I realized how simple they are to make.

After years of practice in the kitchen, here's my quick and easy recipe for perfect mashed potatoes.

The ingredients couldn't be simpler.

My recipe uses just six ingredients, and two of those are water and salt.

The rest are russet potatoes (though other varieties work fine), butter, sour cream, and milk.

Peel and dice the potatoes, leaving some skin on if you want.

I like a bit if the skins left on my potatoes, so after scrubbing the spuds, I stripe them with a food peeler.

Then, I chop them into cubes a bit smaller than an inch. Don't worry about perfect uniformity — as long as none are significantly larger than the rest, they'll cook evenly enough.

Boil the potato chunks in salted water.

Bring just enough water to fully cover the potatoes to a boil, and go heavy with the salt to add some flavor. You could even boil them in broth to up the ante.

I made two medium-sized potatoes in a medium-sized pot, and 2 cups of water did the trick.

Cook the potatoes at a full boil just until you can easily break the chunks in half with a fork. That may happen in as little as six minutes and rarely takes more than seven.

You don't want to overcook the potatoes, so err on the side of caution.

Drain the potatoes, then add butter, sour cream, and milk.

I like to lightly drain the potatoes with a strainer — leaving a bit of that salty, starchy water in the pot is a good thing.

Next, toss in about 2 tablespoons of butter and 2 teaspoons of sour cream. The sour cream is optional, but I recommend it for the best flavor and texture.

For the milk, start with about ½ cup, but don't overdo it. You can always add more as needed if the potatoes aren't coming together well, but you can't take it back.

Then, it's time to mash.

Ideally, I like to use a dedicated food masher for my potatoes, but you can also use a large fork, a slotted spoon, or another similar tool.

Mash until there are no visible potato chunks left — there may be a few bits and pieces here and there — but don't overdo it.

The more you mash, the more starch is released from the potatoes, which can lead to a gummy, unpleasant consistency.

Serve the potatoes as is, or dress them up.

The potatoes are good as is, but you can also dress them up in dozens of ways.

Some of my family's classic additions include shredded cheddar cheese, green onions, bacon bits, pepper, and more butter.

However, the world is really your oyster here — use up whatever you have in the fridge.

• I'm a seasoned traveler, but I got left behind by a cruise ship with my sister and 18 others.
• We were on an excursion booked through the cruise line but the ship hadn't known to wait for us.
• One passenger quickly called the reception desk, and the ship came back for us.

I've traveled all over the world on ships, from small river cruises to mega-ships with thousands of passengers.

For years, I'd heard horror stories of passengers getting left behind, but I never expected it would happen to me.

However, in November 2023, my cruise ship left me behind on one of the stops.

A group of us didn't make it back to the ship by the time it was supposed to leave

My sister and I were on a river cruise around Thanksgiving and had just stopped in Nuremberg, Germany. We were on a fantastic excursion that we'd booked directly through our cruise line: a bus tour with about 18 other passengers.

When it ended, our bus began heading back to the ship, and we got caught in a major traffic jam. We didn't get back to port until about 30 minutes after the ship was scheduled to leave.

As we arrived, we saw our ship sailing away. I was shocked: Didn't the crew realize 20 of us hadn't checked in from one of the cruise line's own excursions?

Many passengers panicked, but one pulled out a copy of the ship's itinerary and called the phone number on it to tell the reception desk what had happened.

Luckily, the ship wasn't very far from the dock and hadn't meant to leave without us. It turned around and picked us up.

If that passenger hadn't had the ship's reception number readily available and thought to call, we might have been left behind for much longer or had to find our own way to the next port.

The crew hadn't known to wait for us even though we were on an excursion through the ship

I was surprised the ship left without us because when you're on a cruise-organized shore excursion, it is supposed to wait for you to get back, even if you're running late.

It's one of the biggest perks of booking directly through a cruise — the ships don't wait for passengers who miss the departure time if they are on a third-party excursion or on their own.

Once we got back on board, we learned a bit more about how we got left behind. In a way, it was a perfect storm of missteps.

Cruise ships typically require passengers to scan personal ID badges when entering and exiting the boat so they always know who's on board. However, earlier that day, our cruise company organized for our entire ship to board a new one as our current one was unable to pass under a certain bridge.

Our tour group hadn't yet been able to check into the ship to get our new badges, which caused some confusion.

Plus, a few miles before we hit traffic en route to the dock, the local tour guide hired by the cruise line got off our bus for an unknown reason, leaving us with only the driver.

This meant our cruise-appointed guide wasn't aware we'd been delayed and did not notify the ship.

I'll continue booking my excursions directly through the cruise line

Fortunately, the ship was able to come back for us because we'd been on one of its excursions, and it was still close by.

I'm grateful we booked our excursion directly through the cruise line and will continue to do so moving forward.

If we'd been on a third-party excursion that ran late, the ship would've had no obligation to wait for us or come back. We would've likely had to find our way to the next port.

After this experience, I also suggest all cruisers keep the ship's contact information with them whenever they're on land.

• I took my kids to Dubai, and our first trip to the city was amazing.
• However, I should've budgeted more time and money because we didn't get to do everything.
• I also wish we'd spent more time in the desert and had a little more downtime.

Dubai boasts the tallest building, the biggest mall, and the water park with the most water slides in the world. Despite these claims to fame, I still considered it a stopover city, not a full vacation destination.

When I booked my family's flights to India, which included a stop in Abu Dhabi (less than an hour from Dubai), I decided to extend the layover so we could explore for three days.

My kids and I had a great time, but now that we've seen all the city has to offer, I wish I'd done some things differently.

I should've booked a longer trip.

Once I started looking into how to spend our time in Dubai, I realized that the three days I planned were not nearly enough.

If I had to plan the trip over again, I'd schedule at least four or five days in Dubai.

Even though I am not a big shopper, I surprisingly wish I had more time to explore the Dubai Mall. In particular, I wanted to try the indoor skating rink and ski slopes and explore more of the impressive indoor Chinatown.

I also should've planned further in advance.

Since this was just a stop on the way to our larger vacation, I didn't do much advanced planning.

Unfortunately, that meant we weren't able to do everything we had originally hoped.

I discovered too late that tickets to Dubai's Museum of the Future, which I'd wanted to visit, sell out months in advance.

We definitely needed more downtime throughout the trip.

Since our time was limited, I felt pressure to be constantly on the go. Nevertheless, I wish I'd squeezed in a couple of hours of downtime to relax.

That also probably would've helped us acclimate to the time difference from the East Coast.

I carefully selected a beautiful hotel, Andaz Dubai The Palm, that's right on the beach and has a gorgeous infinity pool. However, it would've been nicer if we'd had a little more time to actually enjoy its relaxing amenities.

The city was even more expensive than I'd budgeted for.

I knew Dubai was expensive, but I didn't realize how pricey it was until I started looking into activities.

I originally planned on taking my kids to the top of the tallest building in the world, the Burj Khalifa, and visiting its observatory. However, once I saw the price of the tickets, I abandoned the idea.

I couldn't imagine shelling out nearly $200 for the three of us to have what would probably be an hourlong experience.

Even though we skipped it, my kids and I posed for plenty of photos in front of the Burj Khalifa and appreciated its height from afar.

Other activities were more expensive than I expected as well, including the Dubai Mall Aquarium. Tickets started at about $50 a person.

I didn't realize how far apart some of our must-visit stops would be.

The Burj Kalifa is right next to the Dubai Mall, but the city's famous mosque, markets, Global Village shopping area, and local cultural center are all fairly spread out.

The distances between sites made getting around time-consuming and expensive. I wish I'd paid more attention before booking activities to make better use of my time and cut down on transportation costs.

For example, since we visited the Dubai Mall during the day, we weren't able to see its spectacular evening fountain show. I thought we'd be able to dash over one night, but we always found ourselves too far to make the trip worthwhile.

We didn't spend nearly enough time in the desert.

Some of my favorite travel experiences have involved being in the desert, so a desert safari was at the top of my list for our Dubai trip.

I booked the least expensive option with the luxury tour company Platinum Heritage.

Although I enjoyed everything I did in Dubai, this was the most fun and unique. My family spent a fantastic evening climbing sand dunes, spotting wildlife, getting henna tattoos, riding camels, enjoying a traditional Arabian feast, stargazing, and more.

When it was over, I wished I'd booked more time in the desert — or at least had us spend the night.

• As a makeup artist and TikTok and YouTube creator, I've found incredible drugstore products.
• The Physicians Formula Butter bronzer and Eye-Booster liner pens perform like high-end items.
• Maybelline's Lifter glosses are comparable to my $30 lip products.

I'm a makeup artist who swears by a few beauty products from the drugstore.

Here are nine drugstore beauty products I think perform better than high-end items.

Prices may vary by location.

The ELF Power Grip primer is great for different skin types and textures.

I think the ELF Power Grip formula is one of the best primers on the market, and it's only $10.

It creates a tacky base for makeup to grip onto so everything stays in place all day. In my experience, it works perfectly on all skin types and textures.

The L'Oreal True Match hyaluronic tinted serum feels high-end.

The L'Oreal True Match formula has a similar texture and finish to some of my most expensive foundations.

Its silky, satin finish sits beautifully on the skin and has medium buildable coverage. It's also the type of base product that could work well for many different skin types across all ages.

This tinted serum is about $15 at most drugstores near me.

The ELF Hydrating Camo concealer gives coverage without feeling heavy.

The ELF Hydrating Camo concealer is a stunning full-coverage product to create a hydrated, plump-looking finish under the eye.

The $7 concealer looks flawless without appearing dry or cakey, making it perfect for concealing dark under-eyes and spot-correcting blemishes on the face.

The No7 Perfect Light pressed powder won't make you look cakey.

The $13 No7 Perfect Light pressed powder is one the best ones you'll find for under $20.

It's a fine powder, so it sets the makeup without looking like an extra layer of product caking up the skin.

It's great for all skin types, blurs pores, and ensures makeup lasts all day.

The Physicians Formula Butter bronzer is perfect for a sun-kissed look.

If you're looking for an amazing bronzer on a budget, look no further than this $17 Physicians Formula product.

The Butter bronzers practically melt into the skin, and they're buildable without leaving the skin looking patchy or muddy.

The Physicians Formula ultra-fine liquid eyeliner doesn't budge.

I believe the Physicians Formula ultra-fine liquid eyeliner is the best liquid liner pen on the market.

I've tried my fair share of expensive eyeliners, and nothing compares to this one. It's ultra-pigmented, inky, and stays on all day.

The $12.50 eyeliner also doesn't dry out as fast as most liquid eye pens I've tried.

The Milani Anti-Gravity mascara makes lashes look long and full.

The Milani Anti-Gravity mascara is perfect for achieving long, full-looking lashes with no clumping.

It holds the curl of the lash all day and doesn't flake.

This mascara is only $12 at drugstores near me.

The Maybelline Facestudio Lasting Fix setting spray holds makeup in place all day.

The $10 setting spray from Maybelline will hold the makeup in place all day.

There have been plenty of times when my clients have told me they've accidentally fallen asleep in their makeup and woke up with it perfectly intact, thanks to this product.

The Maybelline Lifter glosses create the perfect pout.

The $11 Maybelline Lifter glosses are extremely comparable to my $30 ones.

They leave the lips super juicy and glossy without being too sticky.

The available color selection is stunning. Each is opaque enough to wear on its own but also looks beautiful layered over lipstick.

This story was originally published on September 20, 2022, and most recently updated on January 27, 2025.

• President Donald Trump stopped in Las Vegas on Saturday.
• He discussed his proposal to exclude workers' tips from federal taxes.
• Trump said he will work with Congress to push forward legislation.

President Donald Trump stopped in Las Vegas on Saturday to share details about his administration's plan to exclude workers' tips from federal taxes.

The president first announced his proposal last June during a campaign rally, also in Nevada, where a significant portion of the workforce is in the hospitality industry and where he scored a major victory in November.

Trump would need approval for the tax change from Congress, where Republicans hold majorities in both chambers.

Former Vice President Kamala Harris, the 2024 Democratic presidential nominee, promoted a similar idea during her campaign.

While in Las Vegas, Trump said he'd work with members of Congress "in the coming weeks" to ensure a bill reaches his desk.

"No tax on tips!" Trump said as a crowd of supporters cheered nearby. During the speech, Trump said his administration would also raise worker wages, but did not share additional details.

During his speech, Trump welcomed American Hotel and Lodging Association CEO and President Rosanna Maietta onstage, where she spoke about the proposal's potential impact on the service industry.

"I am here to tell you that the American dream is alive and well in the hotel industry today," she said.

She referenced the tax bill Trump promoted in 2017 during his first administration. "The 'no tax on tips' builds on that momentum," Maietta said. "So, we are so excited to support you in that effort."

She added that her organization would urge Congress to pass Trump's proposal.

In June, however, Trump's remarks drew criticism from the Culinary Workers Union, which includes Culinary Workers Union Local 226 and Bartenders Union Local 165. The union represents 60,000 workers in the Las Vegas and Reno areas.

"For decades, the Culinary Union has fought for tipped workers' rights and against unfair taxation," Secretary-Treasurer Ted Pappageorge said in a statement at the time. "Relief is definitely needed for tip earners, but Nevada workers are smart enough to know the difference between real solutions and wild campaign promises from a convicted felon."

In a statement to Business Insider on Saturday, Pappageorge said, "The Culinary Union welcomes plans to end taxes on tips, but it must not end there."

"Eliminating taxes on tips and ending the $2.13 sub-minimum wage — that is the reality in too many states across the country — will uplift millions of hospitality workers," he said. "Taking on both issues is critical to ensuring one job is enough for workers to support their families."

The statement urged Republicans to reach across the aisle and work with Democrats to find solutions.

"Republicans have made promises to lower the cost of living for Americans. Delivering on those commitments must start with meaningful action, and they must work with Democrats to raise the sub-minimum wage, eliminate taxes on tips, and address corporate greed driving up prices on essential goods like food, gas, and housing," Pappageorge added. "It's time for Congress to act now to deliver real solutions for working families."

Some experts who track the industry earlier told Business Insider that eliminating federal taxes on tips could have unintended negative consequences, like encouraging employers to lower wages to avoid taxes.

Martha Gimbel, the executive director of Yale University's Budget Lab, told BI that a new system would create "an incentive for employers to try to get more of their workers' compensation in the form of tips."

Gimbel said the proposal could let business owners shift the onus for employee salaries onto customers and claim tax breaks through lower payroll and Social Security fees.

Representatives for the White House did not respond to a request for comment from Business Insider.

Trump's speech in Nevada comes one day after he visited California to address the wildfires that have devastated parts of Los Angeles County and elsewhere.

While at a roundtable with local California officials, the president said he would help fund relief efforts but did not detail how much federal aid California could receive.

Trump also said he would implement an executive order to direct more water from the Sacramento-San Joaquin Delta to Southern California and Central Valley.

On Friday, Trump also visited North Carolina, where some parts of the state are still recovering from the impacts of Hurricane Helene.

Trump on Friday also floated overhauling or eliminating the Federal Emergency Management Agency, calling it a "big disappointment."

The president said his administration was eyeing mechanisms for potentially empowering governors when it comes to disaster aid.

• As a chef, I have a few tips and tricks that I think all home cooks should practice.
• I think it's worth investing in an immersion blender to cut back on prep time.
• Phyllo dough and meat thermometers are staples in my kitchen.

As a chef with over 10 years of experience, I'm pretty good at guessing when food is done or identifying which ingredients can upgrade a meal. However, a few tips and tricks have made my job so much easier.

Here are 10 tips I think every home cook should practice in their own kitchen.

Next time you make poultry, try brining your bird.

You've probably heard of brining, which rose to popularity in the early 2000s and involves soaking a turkey in gallons of salt water. I spent years sloshing around a cooler full of poultry juice and sacrificing fridge space to accommodate a vessel large enough for a whole bird. 

Once I switched to dry brining, I never looked back. I use a tablespoon of kosher salt for every 5 pounds of meat, rub it into all the nooks and crannies, and let the bird sit in the fridge for a couple of days to ensure the meat is juicy and succulent.

You can use this same method for a whole chicken, but remember that anything smaller than a turkey shouldn't be dry-brined longer than 24 hours.

You can also use a wet brine to improve the flavor and texture of boneless and skinless chicken breasts using a ratio of 1 tablespoon of salt for every cup of water. Just fill a lidded bowl with your brine mixture and soak the chicken in it for at least 30 minutes. 

Digital thermometers take the guesswork out of cooking.

I'm often asked how I know when food is finished cooking. Sure, after years of experience, I'm pretty good at guessing if a pork chop is ready to come off the grill — but why leave it up to guesswork rather than using a meat thermometer?

These brilliant devices are for more than just meat. A meat thermometer is the key to tender, flaky fish, homemade bread that doesn't resemble a brick, and velvety creme brûlée you know is done without judging the jiggle. 

If you want to make your life even easier, buy a Bluetooth version so you can walk away from your food while keeping track of the cooking progress.

Master the art of homemade salad dressings.

I love salads, whether they're crunchy, creamy, seasonally themed, or one of the old standbys. But a good salad needs a delicious dressing, and homemade is definitely the best.

Store a basic vinaigrette in your fridge, and the possibilities are endless. My go-to vinaigrette uses red-wine vinegar, olive oil, grated garlic, chopped shallots, whole-grain mustard, and honey, shaken together and stored in a mason jar.

You can sweeten your vinaigrette with extra honey or maple syrup, add fresh herbs, or up the decadence with mayo or crème fraîche. Use a ratio of one part acid to three parts fat and experiment with add-ins until you find your personalized perfect blend.

Phyllo shells are so underrated.

Few things make me feel more empowered than having an appealing appetizer or crowd-pleasing dessert ready at a moment's notice. For an impressive dish that makes you feel like a boss, turn to versatile phyllo-dough cups for savory and sweet bites.

Put flavored whipped cream cheese into a phyllo shell, delicately snip fresh herbs on top, and you have an appetizer that's elegant yet approachable.

Melt some chocolate chips in hot cream, add a splash of vanilla, stir until smooth, pour your ganache into the cups, and behold, a tiny chocolate tart. You can top this dessert with berries, canned whipped cream, a pecan and drizzle of caramel, or sparkly flaked sea salt and watch your guests light up with appreciation.

Making roasted garlic is an easy game changer.

During the early days of the coronavirus pandemic, I stocked up on garlic, one of my grocery must-haves, to the point of sheepishness. Though I cook with garlic on a daily basis, I knew some of my stash would have to be preserved, so I turned to roasting.

Your oven can transform garlic into a sweet, savory, and versatile condiment perfect for spreading onto bread, adding to salad dressings, or whisking into a basic béchamel. To roast heads individually, cut off the top to expose the cloves, drizzle with olive oil, add salt and pepper, and pop in a 350-degree oven for 40 minutes or until golden brown.

If you have several heads to roast, prepare them in a baking dish and cover them tightly with foil. Once cooled, squeeze the cloves into an airtight container and keep them in the fridge for up to two weeks. Alternatively, you can spoon the garlic into silicone ice-cube molds, freeze them until firm, and store them in a sealable bag for at-the-ready flavor bombs.

I highly recommend investing in an immersion blender.

I loathe washing dirty dishes, and frankly, I produce a lot of them. Luckily, an immersion blender cuts back on prep time and slims the sink load.

Not only does an immersion blender let you leave your clunky blender in the cupboard, but also you can confidently purée hot liquid without worrying that your ceiling will be painted with a molten eruption from a lidded appliance.

An immersion blender makes things significantly easier — use it to create smooth soups and sauces, control the texture of salsas and homemade baby food, effortlessly add flavored aioli to sandwiches, and achieve softly peaked whipped cream in seconds.

Parmesan rinds add a delicious flavor to sauces and soups.

Each time you've grated the last of a great wedge of Parmesan cheese, its delicious destiny is not yet fulfilled. One of my freezers always contains a bag of Parmesan rinds, my secret to satisfying sauces and soups.

Adding a Parmesan rind doesn't make something taste cheesy — it incorporates an undeniable savory boost. Toss a Parmesan rind into just about anything simmering away on the stove, and you'll notice a huge improvement in its flavor.

Peeling hard-boiled eggs can be frustrating, so why not make the process easier?

Hard-boiled eggs are a convenient anytime snack, but to eat it, the shell must go. Cue the profanity. I cannot fathom how many hard-boiled eggs I've mangled during shell removal.

Though I'd cheerfully douse a disfigured egg with Sriracha and sea salt for myself, if picnic-ready deviled eggs were the goal, it's game over. However, I later learned how to make perfectly cooked, peel-able hard-boiled eggs by carefully lowering the raw ones into water already simmering on the stove.

Once you lower your eggs in the water, maintain a gentle boil for 12 minutes and transfer them to a large bowl of ice water for a half hour. They'll be ready to jump out of their shells or stored for later use, destined to be peeled with ease.

Don't be afraid to add a little butter or other fat to a meal.

Chances are some of the most memorable, mind-blowing meals you've tasted earned that status from butter. I'm hard-pressed to think of any side dish on my consistently kid-friendly menu, such as rice, noodles, couscous, quinoa, or bread, that butter wouldn't benefit.

If you're looking to elevate a protein, throw together a quick compound butter (butter mixed with stuff), and add a slice on top just before it's served. Think blue cheese or horseradish for steak and citrus zest and herbs for chicken or seafood.

A roasted-garlic and cracked black-pepper butter compound can go on just about anything.

Cream can transform a dish.

If your food tastes like something is missing, it is, and that's probably salt or fat. A final addition of cream can take a sauce from pretty good to glossy perfection or turn a simple soup into something special.

Cream can also help to mellow out sharp flavors or calm down a dish that ended up a tad too spicy.

To me, a little cream is a totally-worth-it no-brainer, especially if you're hesitant to add more butter to a dish. 

A splash, or about a tablespoon, of heavy cream can make a huge difference and contains about 51 calories and 5 grams of fat. By comparison, a tablespoon of butter is roughly 100 calories and 11 grams of fat.

This story was originally published on December 6, 2022, and most recently updated on Janury 23, 2025.