Exposición fotográfica «Estepa, aroma del tiempo»

Exposición fotográfica "Estepa, aroma del tiempo"

29.10.2016 Del 28 de octubre al 27 de noviembre en la Casa de la Provincia en Sevilla, podrá visitarse la exposición de fotografías «Estepa, aroma del tiempo». La exposición cuenta con una selección de quince fotografías de los monumentos y rincones más interesantes de Estepa realizadas por José Báez Caraballo, complementadas con otras doce fotografías del mundo … Leer más

Cine en Estepa: «Ozzy» e «Inferno»

Cine en Estepa: "Ozzy" e "Inferno"

26.10.2016 Este fin de semana en el Cine de la Casa de la Cultura de Estepa, se proyectarán las películas «Ozzy» e «Inferno«. Las sesiones son las siguientes: Fuente de la noticia: @CineEstepa Haz click AQUÍ para conocer más noticias y eventos en Estepa

Rocks babies to sleep

Over the course of my career, I have had the opportunity to lead various Web design and development teams, including a number of professionals fresh out of school. Along the way, I’ve made my share of mistakes and learned some valuable lessons.

Some new team members have jumped right in and begun contributing in a meaningful way almost immediately, and others have struggled to adjust to their new role because I failed as a leader and didn’t give them the tools they needed to succeed. One thing I’ve definitely learned is that the success of a new team member is determined not only by their own abilities and drive, but by the leadership on the team they are joining.

Recently, I was preparing to welcome a young new designer to our company. This position would be his first real experience working in our industry; so, prior to his start date, I decided to make a list of some of those lessons I’ve learned over the years as a way to remind myself of what I needed to do to make sure he had the resources needed to succeed here.

Joining a company can be an intimidating experience, especially if the company has a close-knit culture or the team has been together for some time

As I wrote my list, I realized that many of these lessons were actually common sense — and yet, if my past experiences are any indication, these common-sense lessons are exactly the ones that are easy to neglect and that we often need to be reminded of.

If your website lists biographies and pictures of employees, make it a point to add the new team member’s information quickly. Even in organizations that have a “probationary period” to evaluate new hires, those employees should still be added to the website sooner than later. Having a presence on the website, alongside their colleagues, demonstrates to those new team members that they are a part of the group.

Native Union's Anchor

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Strien launches

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Cadaval & Sola-Morales

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.

Retractable garage-style

I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.