You may have found yourself in this position. You had hoped for it, planned for it, envisioned it and in some weird way feared it. It is called "expanding your business." It is called "growing your business" and seeing it do things that you were not really sure was going to happen.

That is where we have found ourselves. In the last eight months we have seen unbelievable, unfathomable growth in our business. More than the people we have can handle. Good problem. Right?

Well, yes it is, but it also brings its challenges. We have the kind of business which we have office locations in two states. We have been covering our business out of home offices, but recent growth demands that we not only move into one new office location but two, since we are in separate states. It means hiring support staff, and additional valued partners (our sales staff.) It means not just hiring, but the inevitable slew of things that come with growth.

Now we have to coordinate phone systems that cover a host of people in multiple locations, and office equipment from computers to desks, and from printers to chairs. It means double rent and multiple extra expenses.

Most people think growth is great. I am of that opinion also. But it hit me recently that though growth is fantastic and means that we can service more people, satisfy more needs, help hire more people and expand our brand, it also comes with a price.

Being smaller meant less complicated problems. It meant making decisions that would have less impact on fewer people. It meant that sometimes the pace was slower and you could take time to smell the roses.

Now, the pace is faster...the amount of people affected by decisions greater...and the impact we have on lives bring more responsibility. Is it wonderful that we have expanded to a national company and soon to be international. Yes! It means we are doing the right kind of things.

But it reminds me also to keep things and people in perspective. It reminds me that the opportunity for error is greater, that there is more chance by people to hurt the cause if we are not ever on the lookout. It reminds me of where we have come and that Someone much greater than we have been guiding and directing, and that we must never forget the trust that people have in our name and integrity.

Growth is certainly great. But it reminds me to never forget our core values and those very important people that work everyday to make it happen in our company. I am eternally grateful for them.

A concierge is an employee who lives on the premises and serves as a janitor and general caretaker.
In medieval times, the concierge was an officer of the King who was charged with executing justice, with the help of his bailiffs. The term concierge evolved from the French Comte Des Cierge, The Keeper of the Candles, who tended to visiting nobles in castles of the medieval era.
In 19th century and early 20th century apartment buildings, particularly in Paris, the concierge, often a middle-aged woman, had a small apartment on the ground floor and was able to monitor all comings and goings. However, such settings are now extremely rare; most concierges in small or middle-sized buildings have been replaced by the part-time services of janitors. These are less costly and less intrusive.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.
Additionally there are private concierge service companies, that cater to individuals or organizations and provide a whole range of services. Typically provided services include travel arrangement, event planning, vacation planning, homewatch management and errand services to name a few. These independent concierges generally charge a fee on top of the cost of the service, to cover their time and expenses.
The owners and operators of concierge and errand service businesses are supported and advocated by the non-profit International Concierge and Errand Association and the National Concierge Association. These associations serve their members through essential resources, continuing education, networking opportunities and other professional endeavors.
Hotel concierge staffs in the US have their own professional association - Les Clefs d'Or. Members can be distinguished by the gold keys they display on their lapels.
Bathroom attendants are workers stationed in a bathroom that provide tap water, soap, towels and an assortment of toiletries. They are a relatively recent phenomenon. Previously confined to extravagant restaurants or bars, bathroom attendants have begun to creep into mainstream society and can be found in moderately priced bars across metropolitan cities.
It is often the case that these bathroom attendants can seem presumptuous, pressuring clientele to accept a spray of aftershave or an array of personal grooming services, in exchange for a tip.
It is thought by some that such services apply implied pressure to offer financial reward for a fairly limited service, and as such have seen the discussion of social etiquette in such situations.
Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the Executive Chef. There are many kinds of kitchen organizations, with the titles and duties for each position varying depending on the particular restaurant. In general, the hierarchy in a classical kitchen brigade is as follows:
The Chef de Cuisine's placement within the kitchen can vary depending on the individual restaurants hierarchy setup. Generally, it is either equivalent to an Executive Chef position, or a position equivalent to a Sous Chef, under the command of an Executive Sous Chef.
The sous chef (pronounced "soo-shef" -- French for "under chef") is the direct assistant of the Executive Chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.
Generally done by the sous chef, the expediter serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.
In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.
A valet or gentleman's gentleman is a gentleman's male servant. The valet performs personal services such as maintaining his employer's clothes, running his bath and perhaps (especially in the past) shaving his employer. In a great house the master of the house had his own valet, in the grandest the same would go for other adult members of the employing family (e.g. master's sons), at a court even minor princes and high officials may be assigned one, but in a smaller household the butler (the majordomo in charge of the household staff) might have to double as his employer's valet. In a bachelor's household the valet might perform light housekeeping duties as well. Valets, like butlers and most specialized domestic staff, have become relatively rare, and a more common — though still infrequent — arrangement is the general servant performing combined roles.
Traditionally, valets did much more than merely lay out clothes and take care of personal items. He was also responsible for making travel arrangements, dealing with any bills and handling all money matters concerning his master or his master's household.

There are many different career paths in the hospitality industry. Everything from receptionists, maître d' and bellhops.
A receptionist is an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office of an organization or business. The title "receptionist" is attributed to the person who is specifically employed by an organization to greet any visitors, patients, or clients.
The occupation has been the traditional domain of women, but more men today are becoming involved in receptionist duties, possibly under different names of employment, such as front desk coordinator, or information clerk. During the late-1990's, some companies have begun to refer to their receptionist with the upgraded title of "Director of First Impressions."
A receptionist is usually expected to have a high school diploma or the equivalent, but a receptionist may also possess a vocational certificate/diploma in business and office administration. Although a postsecondary degree is not normally required for this position, some receptionists may hold four year university degrees in a variety of majors. A few receptionists may even hold advanced degrees.
The business duties of a receptionist may include: answering visitor inquiries about a company and its products or services, directing visitors to their destinations, sorting mail, answering incoming calls on multi-line telephones or a switchboard, setting appointments, filing, records keeping, keyboarding/data entry and performing a variety of other office tasks, such as faxing. Some receptionist may also perform bookkeeping or cashiering duties. Some, but not all, offices may expect the receptionist to serve coffee or tea to guests, and to keep the lobby area tidy.
A receptionist may also assume some security guard access control functions for an organization by verifying employee identification, issuing visitor passes, and by observing and reporting any unusual or suspicious persons or activities.
A receptionist is often the first business contact a person will meet at any organization. It is an expectation of most organizations that the receptionist maintain a calm, courteous and professional demeanor at all times regardless of the visitor's behavior. Some personal qualities that a receptionist is expected to have in order to do the job successfully include: attentiveness, a well groomed appearance, initiative, loyalty, maturity, respect for confidentiality and discretion, a positive attitude and dependability. At times, the job may be stressful due to interaction with many different people with different types of personalities, and being expected to perform multiple tasks quickly.
Depending upon the industry, a receptionist position can be considered be a low-ranking, dead end or servile position, or it could be perceived as having a certain veneer of glamour with opportunities for networking in order to advance to other positions within a specific field. Some people may use this type of job as a way to familiarize oneself with office work, or to learn of other functions or positions within a corporation. Some people use receptionist work as a way to earn money while pursuing further educational opportunities or other career interests such as in the performing arts or as writers.
While many persons working as receptionists continue in that position throughout their careers, some receptionists may advance to other administrative jobs such as customer service representative, dispatcher, interviewers, secretary, production assistant, and executive assistant. In smaller businesses, such as doctor's or lawyer's office, a receptionist may also be the office manager who is charged with a diversity of middle management level business operations. When receptionists leave the job, they often enter other career fields such as sales and marketing, public relations or other media occupations.
The advancement of office automation has eliminated some receptionists' jobs. For example, a telephone call could be answered by a computer. However, a receptionist who possesses strong office/technical skills and who is also adept in courtesy, tact and diplomacy is still considered an asset to a company's business image, and is still very much in demand in the business world.
The maître d' (short for maître d'hôtel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as deal with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
In the United States, these functions may be vested in a manager, supervisor, or cashier. A working maitre d' here is usually associated with a destination restaurant, or one connected with a four-star or better hotel. Though the distinction between a maître d'hôtel and host is, in practice, one of nomenclature, less elite establishments employ a "host".
A bellhop (also bellboy or bellman) is a hotel employee who helps patrons with their luggage while checking in or out. The job's name is derived from the fact that the hotel's front desk would ring a bell to summon an available employee, who would "hop" (jump) to attention at the desk in order to receive instructions.
Historically, this employee traditionally was a boy or adolescent male who may have been otherwise unskilled but able to carry luggage; hence the term bellboy. Often (s)he wears a uniform, like certain other page boys or doormen. In many countries such as the United States, it customary to tip such an employee for his or her service.
This position can also be held by a woman today, with the progression of equality in the workplace. The term "bellperson" is much less gender specific. The duties that are included in this job are opening the door, pulling luggage, calling cabs, giving directions, basic concierge work, and responding to any need of the guest.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.

There are many different career paths in the hospitality industry. Everything from receptionists, maître d' and bellhops.
A receptionist is an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office of an organization or business. The title "receptionist" is attributed to the person who is specifically employed by an organization to greet any visitors, patients, or clients.
The occupation has been the traditional domain of women, but more men today are becoming involved in receptionist duties, possibly under different names of employment, such as front desk coordinator, or information clerk. During the late-1990's, some companies have begun to refer to their receptionist with the upgraded title of "Director of First Impressions."
A receptionist is usually expected to have a high school diploma or the equivalent, but a receptionist may also possess a vocational certificate/diploma in business and office administration. Although a postsecondary degree is not normally required for this position, some receptionists may hold four year university degrees in a variety of majors. A few receptionists may even hold advanced degrees.
The business duties of a receptionist may include: answering visitor inquiries about a company and its products or services, directing visitors to their destinations, sorting mail, answering incoming calls on multi-line telephones or a switchboard, setting appointments, filing, records keeping, keyboarding/data entry and performing a variety of other office tasks, such as faxing. Some receptionist may also perform bookkeeping or cashiering duties. Some, but not all, offices may expect the receptionist to serve coffee or tea to guests, and to keep the lobby area tidy.
A receptionist may also assume some security guard access control functions for an organization by verifying employee identification, issuing visitor passes, and by observing and reporting any unusual or suspicious persons or activities.
A receptionist is often the first business contact a person will meet at any organization. It is an expectation of most organizations that the receptionist maintain a calm, courteous and professional demeanor at all times regardless of the visitor's behavior. Some personal qualities that a receptionist is expected to have in order to do the job successfully include: attentiveness, a well groomed appearance, initiative, loyalty, maturity, respect for confidentiality and discretion, a positive attitude and dependability. At times, the job may be stressful due to interaction with many different people with different types of personalities, and being expected to perform multiple tasks quickly.
Depending upon the industry, a receptionist position can be considered be a low-ranking, dead end or servile position, or it could be perceived as having a certain veneer of glamour with opportunities for networking in order to advance to other positions within a specific field. Some people may use this type of job as a way to familiarize oneself with office work, or to learn of other functions or positions within a corporation. Some people use receptionist work as a way to earn money while pursuing further educational opportunities or other career interests such as in the performing arts or as writers.
While many persons working as receptionists continue in that position throughout their careers, some receptionists may advance to other administrative jobs such as customer service representative, dispatcher, interviewers, secretary, production assistant, and executive assistant. In smaller businesses, such as doctor's or lawyer's office, a receptionist may also be the office manager who is charged with a diversity of middle management level business operations. When receptionists leave the job, they often enter other career fields such as sales and marketing, public relations or other media occupations.
The advancement of office automation has eliminated some receptionists' jobs. For example, a telephone call could be answered by a computer. However, a receptionist who possesses strong office/technical skills and who is also adept in courtesy, tact and diplomacy is still considered an asset to a company's business image, and is still very much in demand in the business world.
The maître d' (short for maître d'hôtel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as deal with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
In the United States, these functions may be vested in a manager, supervisor, or cashier. A working maitre d' here is usually associated with a destination restaurant, or one connected with a four-star or better hotel. Though the distinction between a maître d'hôtel and host is, in practice, one of nomenclature, less elite establishments employ a "host".
A bellhop (also bellboy or bellman) is a hotel employee who helps patrons with their luggage while checking in or out. The job's name is derived from the fact that the hotel's front desk would ring a bell to summon an available employee, who would "hop" (jump) to attention at the desk in order to receive instructions.
Historically, this employee traditionally was a boy or adolescent male who may have been otherwise unskilled but able to carry luggage; hence the term bellboy. Often (s)he wears a uniform, like certain other page boys or doormen. In many countries such as the United States, it customary to tip such an employee for his or her service.
This position can also be held by a woman today, with the progression of equality in the workplace. The term "bellperson" is much less gender specific. The duties that are included in this job are opening the door, pulling luggage, calling cabs, giving directions, basic concierge work, and responding to any need of the guest.
Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. The concierge may, for instance, keep the mail of absented dwellers; be entrusted with the keys of apartments in cases of emergencies in the absence of the inhabitant; and other services.
In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. In upscale establishments, a concierge is often expected to "achieve the impossible", dealing with any request a guest may have, no matter how apocryphal or strange, relying on an extensive list of personal contacts with various local merchants and service providers.

The charm of the silk fabric has allured mankind since thousands for years. The dazzle, broad range of colors and the excellent texture has made this fabric - the most amicable of all. Silk fabric is manufactured by both, naturally and artificially. There are four types of natural silk is available, namely tasar, mulberry, muga and eri. However, the higher demand for natural silk led pressure to find out other options to make silk. The four natural silk sources seem incapable to cater the increasing demands. Now here a significant question arises - Is there any other source available to get natural silk? The answer is "YES", it's a "Spider Silk". It is true that irritate ting and ignored insect can produce good silk fibre.

Spider silk is a fibre, which is extracted from spiders. It is strong fibre, even its tensile strength is compared to the steel. The tensile strength for one type of steel at 1.65 Gpa, whereas spider silk is nearly at 1.3 Gpa. But, the density of spider silk less than steel and its tensile strength to density is about five times more than steel, such as DuPont's Kelvar, aromatic nylon filaments

Spider silk's Structure Within a distinctive fibre, there are crystalline sectors with amorphous linkages. These crystal sectors are beta-sheets, which are put together. Spider silk is very flexible, and can be stretched up to 40 percent of its original length with no breakage problems. This results in a high ductility. Liquid crystalline spinning of spider silk is similar to aromatic nylon.

Spider silk is made of complex molecules of protein. Spider can't be farmed such as silkworms, as they are cannibals. Due to this nature they even eat each other. The silk extracted is very fine, thus to make one square yard cloth 400 spiders are require. The fibre gets harden when it is exposed to open air that creates a problem to work with. Because of the repetitive symptoms of the DNA encoding it is difficult to recognize its sequence. Only from 14 species the protein has been decoded.

Although various protein sequences are found in different, a common in spider silk structure is a sequence of amino acids, which self-assembled into a beta sheet group. The Ala rich blocks are distinguished by segments of amino acids with heavier side groups. The beta sheets gathers to make crystals, on the other side, other segments makes amorphous domains. The interaction between the crystalline segments and elastic amorphous regions results exclusive spider silk properties.

Spider Silk Origin

The silk gland releases the fibre. Different spider species have different glands for their own reason like web-creation, housing, capturing the prey and defense. The visible part of the gland is called as the spinneret. The initial part of the gland is full of thiol and tyrosine, the key ingredients in silk fibre. After making of fibres, the ampulla plays role of a storage box. Here, spinning duct sweeps-off water from the fiber and small channels also help in this process. Liquid separation is conducted at the verge the distal limb of the duct, and further passes to the valve. The valve is anticipated to help in fixing broken fibers again, playing more in the path of a helical pump.

Artificial spider silk

It is not usually possible to utilize spiders to produce spider silk in enormous quantity to cater industrial demands, because it is hard to manage huge number of spiders. Steps have taken in extracting the spider silk gene and using other options to manufacture the needed quantity of spider silk. In year 2000, a Canadian biotechnology company, Nexia was successful in making spider silk protein in goats.

These goats hold the spider silk protein gene, and the milk produced contained considerable amount of the protein. However, the trials were unsuccessful to spin the protein into a fibre equivalent to the natural spider silk.

The spider's spinneret is able in turn the silk proteins into strong domains. Particularly, the spinneret makes an incline of protein concentration, pH and pressure that leads the protein blend through liquid crystalline transitions, resulting creation the required silk structure. Imitating this process in laboratory has been witnessed very tough. Nexia tried to imitate this process by pressing the solution of protein via fine holes; however, this was inefficient trial to manage the fibres appropriately.

Spider Silk Applications

Recent research in the spider silk includes its potential utilization as an extremely strong and versatile thing. The interest in producing the spider silk is mostly due to a blend both, its mechanical properties and the non-polluting option. The manufacturing of latest man-made fibres like Dupont's Kevlar, are made from petrochemical processing that results massive pollution. On the other hand, the manufacturing of spider silk is entirely environment-friendly, as it is produced by spiders at normal temperature, pressure and water, without any pollution. Additionally, spider silk is fully biodegradable. If the production of spider silk increases, it may replace Kevlar and can be used to range of products like bullet-proof clothing, wear-resistant lightweight clothing, topes, nets, seat belts, parachutes, rust-free panels on motor vehicles or boats, bio-degradable bottles and medical items.

One needs to understand the process of burn test for knowing the meaning of fabric identifications.

A simple burn test is done to identify unknown fabrics. The burn test for the identification of fabric should be done only by skilled burners. It is usually done by many fabric stores and designers to determine the exact fiber content. Some fabrics ignite and some melt. Burn test fail to distinguish between cotton and other cellulose fibers. Some fabric also have finishes that effect burn results.

The method of fabric recognition is significant which is done at the factories. The necessary official procedure of burn tests are conducted at the particular workshops. The fabric materials are appeased and rightly labeled on the basis of the burning fiber smell and melting. Such method helps to find out the structure of fabrics.

There are several weaving and textile factories the around the world that produces the excellent fabrics and manufactures the garments from it.

The significant quantities of different textile products created by these countries are in great demands and are procured by various weaving companies. Many renowned designers also buy the materials from these giant factories for creating their own collections. The customers buy the beautifully styled cloths from the most fashionable stores of every big city in the world. However, the common people hardly understand that how problematic is to produce such beautiful clothing materials.

The specific demands by recognized fashion and styling producers help fabric factories develop special or usual cloth materials. Various companies have their designers at vanguard of creating fashions; take care of weaver's looms and stitch cloths on sewing machines that are finally displayed at fashion shows in the most modern cities like Milan, Paris, New York and other cities.

The enormous reputations of many famous fashion designer brands are regularly rising in many countries of the world such as Dolce & Gabbana, Versace, Ferre, Giorgio Armani, Mareilla Buranni and Valentino that are known by the names of their owners and their cloths bear special labels having passed fabric burn tests. Other popular brands are like Mango, Promod, Motaivi and United Colors of Benetton whose creations have specialized style and are widely in demand by the fashion crazy people of the modern societies.

The designer fashion companies of these categories have the special labels that have gone through burn tests. Of course these burn tests draw special awareness of the fabric producers since this process enables them to ascertain the quality of textile material. The labels from the cloth are manufactured at the special factories.

The fabric identification is the essential procedure undertaken by the weavers as it enables them to ascertain the structure of the materials. Two other procedures are there of adjudging the fiber burn smell and fiber melt for passing the burn tests. The burn tests of the fibers are done on the special machines. The fabric producers having earned good money from selling of high quality fabrics and willing to meet mandatory requirements should have the modern technology base. The appropriate machines will produce good textiles.

Each clothing brands have their own labels that are burned on each item of its cloth. For establishing the structure of fibers even there are special fibers melting equipments. The fabric identification is done by the various fabric weaving machines. There are various machines like inspection machine, burn machine, fabric dying machine, fabric insulation machine and such others for carrying out the burn tests of fabrics. Obviously such methods are adapted by the fabric factories for the process of the burn test system which is recognized as the central factor for textile factories.

Precaution: The burning test method for recognizing fabric must be conducted cautiously. Use a small piece of fabric and hold it with tweezers. Burning synthetic fabric can crackle or trickle very fast and it curls onto skin or fingernails causing a burn. If a burn occurs, submerge the burned are immediately in ice water.

Right from the days of the original gold miners till present times, Denim continues to be the fashion staple and world would come to a halt without it as stated by international fashion world. Denim trends are undergoing steady changes globally today, some extremely different resulting in an assortment of designs, purposes and certainly the inspiration. Denim has excelled the boundaries still one thing presently regulates Denim world a calling to its origins, designs motivated by hard-wearing work clothes.

Based on the state of the art techniques of finishing, latest dying processes and obvious styling has continuously raised the attractiveness of Denims. Most specifically, the Sulphur dyeing methods with emphasis on necessary chemical washes and mechanical techniques of which the forbearers certainly are acid washes, dirty washes, some sand washes, whickering and tear and repair techniques.

Generally the shapes are straight legged in Europe but still the accents of cigarette jeans of the bye-gone years are found. This tapered shape results in fabrics made of varying combinations of cotton, polyester and elastane. The unisex sharing of definite trends much in fashion prominently emphasized front and back pockets in special, specific treatments above the front pockets at the waist hem along with an overall focus on the upper half of the garment. The absolute motive behind is roughness, primitive looks and the attitude some how declaring the careless feeling about what the world thinks about the worn-out or the ragged look. Of course the latest fashion is for finishing that produces white line appearing to be the wrinkles near the fork and on the thighs and at times even on the knees.

The lot of patches that creates tussle in women, back pockets strangely stitched with some headwork and even some torn peripheries. The latest popular are the cropped jeans particularly liked with turned up hem with appealing button plackets at the side seam hems. Unlike thick stem stitching is gradually hinted at like in the denim dungarees 100% styled with prominence on front side hips.

This is the addition of the same story though in more of an extreme. However, the vintage washed or dirty colored or even faded jeans are in more demand in addition to the look as if one just came off the farming field, torn patches with frayed edges, buttons pockets, the old style of whiskering with prominence on knee and upper thighs and even grease stains type random finishing. Evenness is totally forgotten, out of two back pockets one is embroidered while the other is plain, on one leg the torn effect is given - abrasion techniques resulting in intention pilling, and ripped jeans with slight print patch pockets. The disobedient moods is more encouraged by embroidered back pockets having the logos like sea dragons and pirates along with suggestions of restrained riveting reserved for future.

The US markets talks about the combination; quite a different story with definite suggestions of the European Markets. Nevertheless, the majority of the American women prefer the slight flare at the bottom while the skin fit jeans known as the drainpipe are gradually crawling behind as the next preferred. America is truly the melting pot. Overall fashion of tapered shape is continuously increasing. This is because of the stretch tendency; curve hugging jeans with the higher rise although the collection of the low rises just cannot be totally ignored.

The composition of the cotton with spandex or elastane though not very frequent, best branded jeans in this section swank of crosshatched weaving that flattens the tummy yet are the straight cut loose through the top for a slouch fit-tilted rise which helps eradicate the waistline gaps and provides additional coverage at the back. Like Europe, the fashion on the hip pockets also exists of course at the lower than jeans original levels. Faded front patch pockets have overlapped edges and partly attached belts that tie up have embroidery.

Abrasions on the thighs and knees is seen, and zip fly's with button closures are 'of the moment' while straight leg styling, when seen, is cut close from the thigh down through the knee for a lean look that can be cuffed or tucked into a pair of boots. The back yoke seems to be important and front whiskering and fading is seen on the thighs. A top brand shows a relatively new entrant to the US women's jeans market; distressed sanding detail and fine lines of faded creasing down the front and back along with topstitching on the front pocket. This is suggestive of new trends which also include various types of belt hoops (e.g. crisscrossed), and metallic accents.

Most people are searching for answers to their money problems in the WRONG PLACES.

Most people try to make money online, make money at home, make money on eBay, They try many
different ways to become successful money makers and attract financial success and a great deal of
wealth. But they FAIL to do what anyone who desires to create real wealth MUST do FIRST - not LAST!

Let me repeat . . . These people try all sorts of business opportunities, which should make them very

rich -- from working at home, to auctions at ebay, to investing in real estate, stocks or commodities.
And . . . the GREAT majority FAILS miserably!

And they will continue to FAIL unless they learn the closely guarded 'secret' of the millionaires,
multimillionaires and billionaires -- a 'secret' that MUST be learned and USED by anyone who
really has that burning desire to succeed and attract money and wealth.

WHY DO ALL THESE WELL INTENTIONED PEOPLE FAIL SO MISERABLY?

These people do not know that when Napoleon Hill wrote in his best-seller "Think and Grow Rich" that
"whatever the mind can conceive and believe, the mind can achieve", he was simply stating that each
individual is CREATING HIS/HER OWN REALITY through the beliefs he/she hold in his/her
Subconscious mind.

These beliefs make up the person's Self-Image. Self-Image is the key to success. Self-Image is the
key to develop that coveted 'millionaire mind' which will allow you to be a money magnet, make
money fast, get rich and be a millionaire. It is all about belief. You create your own reality through

the beliefs you hold in your Subconscious mind. Your world is the 'materialization' of those beliefs

as your physical reality.

The sad reality is that most people try to change things from the outside in. In simpler words, they
fail to realize that they are creating their physical realities all day long through the beliefs they hold

and the thoughts they constantly think.

And unfortunately, the thoughts they think must be in the direction of their predominant beliefs -- which
are predominantly beliefs in lack, scarcity and limitation.

Therefore, as long as the beliefs in poverty, lack and scarcity are lodged in their Subconscious minds,
they will continue to think thoughts that will create more of the same -- more lack and scarcity. And
if that were not enough, to make things even worse, those beliefs and thoughts give rise 'automatically'
to attitudes and behaviors that will guarantee these people continue to FAIL.

Unless a person changes drastically what he/she believes and thinks, he/she will 'automatically' do

all the things necessary to guarantee he/she will continue to FAIL And everything will become hard

and difficult in the financial area. Everything related to money will become a real struggle!

This person must FIRST 'reprogram' his own Subconscious mind by DOWNLOADING into his mind the
WINNING Self-Image of the multimillionaires and billionaires. Once that is achieved, he will be in
possession of that coveted 'millionaire mind", he will 'automatically' start to believe, think and behave

like the super rich, which in turn will make him achieve the successful financial results they achieve.

Let me repeat ... once YOU study the 'secret' of the millionaires, multimillionaires and billionaires and
YOU learn HOW to DOWNLOAD their beliefs, values and rules, you will 'automatically' start to believe,
think and behave like them -- which will make you EASILY achieve the results the super-rich achieve!
And for the first time in your life, you will have FUN making money!

I got into Allentown, PA the other day at about two in the afternoon. It wasn't too bad of a drive from Vermont where I was from. Oh sure it took a long time, but it was pretty scenic and relaxing for the most part. I was arriving at the Allentown business school with my best friend Joe, just in time to have a good weekend to explore before classes started on Monday. I would have liked to get into Allentown a little bit earlier in the month. It would've been nice to have some time to explore the business MBA school before starting, and to get to know the town of Allentown, Pennsylvania little bit better. But I was traveling with Joe, and Joe always makes everything a last minute ordeal.

It was a bit of a struggle for me to get into the Allentown business school. Oh, I don't mean an academic struggle. That particular college school wasn't that tough, and I had good grades and good work experience. What I mean is an internal kind of the struggle. I had always wanted to make it in the world of business, but I did not think that I needed a business education to do so. My dad was a graduate of the Allentown business school, and he tried to get me to go there for years. I had resisted his every effort, however. I was more interested in direct sales experience than getting an education in business.

I'd met Allentown business school graduates before, and though they seemed to have a good abstract grasp of things like economics and management, they did not seem to be the kind of practical people who really succeed in business. Honestly, I thought going to school in business was just a waste of my time.

I finally was convinced to go to Allentown business school after spending a few years doing sales. They promise you that you

can advance quickly even without a college education, but all that is a lie. I was a great salesman. I was one of the best salesman on my whole team, yet I was getting nowhere. You can only be good at sales for so long. After a while it will catch up with you and you will lose your knack for it. That is why I went to the Allentown business school finally. I knew that I needed to have the opportunity to do other things in business besides sales. The Allentown business school would give me that opportunity.