workflow
Workflow explores the everyday lives of every career imaginable.Whatever your job or position may be, your story has a unique way to be told and shared.
Rebelz, Labelz, LEADERZ, Lamez
"It is too common for one to crave the label of leadership or the credit of courage without truly possessing either of the two. My choice is to not condone, comply, nor dignify falsehood of this sort, for it is unfair to those who are true. " —August 4, 2021
By JeRon Baker2 months ago in Journal
Ten Rules, Ten Years, One Life: Reflections at 44
The setting is simple. A chef’s jacket. A keyboard resting quietly on the desk beside him. An hourglass placed in front of two coconuts marked with the number 44. Behind him, framed on the wall, hangs a list titled “10 Rules of the Chef in the Modern Era.”
By Cristian Marino2 months ago in Journal
The Most Common “Good CV, Bad Hire” Patterns in Tech – And How to Spot Them Earlier
Introduction: When a great CV doesn’t translate into great code If you’ve been hiring in tech for a while, you’ll recognise this scenario. On paper, the candidate ticks every box: nice mix of languages, a big name company or two, maybe a “lead” title, and a neat list of projects. Interviews feel smooth. Everyone gives a cautious thumbs up.
By Amit Kumar2 months ago in Journal
Workplace policies for 2026: what actually needs updating (and why it matters)
Workplace policies are a bit like smoke alarms. Nobody wakes up excited to update them. They just sit there… until the day something goes wrong and suddenly everyone’s asking, “Hang on—what’s our process here?”
By Dan Toombs2 months ago in Journal
My job status went from on-call to laid off
I was let go because the boss didn't want a woman washing dishes in the kitchen. While I'm relieved to be gone from that workplace, I'm still angry. The only boss who supported me left after an argument with the owner. After he quit, the main boss took over, acting superior and making the environment unbearable. On 10/16, I started my shift at 4:00 PM and found the dish pit already overflowing because the morning shift was eliminated, and only closers were scheduled. I started cleaning, but the other cook, admitted they were only washing what they needed, leaving the rest for me.
By stephanie borges2 months ago in Journal










