Blog Archives

The true value of working in a low-paying service job

Would you work as a cook at a fast food restraurant if I told you it would be a valuable experience? How about a waiter? Or even a dishwasher?

A year ago I made a seemingly crazy decision to work as a cook at a local fast food restaurant, Best Fries Forever, and discovered that there was a lot more to gain from working in a low paying job than I expected.

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Year of the Shark?

When I first heard the news that two major supermarket chains in Singapore – Carrefour and NTUC FairPrice – had announced in January 2012 that they were discontinuing the sale of sharks’ fins here, I was surprised, to say the least.

I greeted the news with more skepticism than cheer, poking and prodding at the announcement as a cynic would. Yet, the movement seemed to be growing here, especially after Shangri-La announced a couple of weeks later that it had banned shark’s fins from all of its 72 hotels, most of which are located in Asia.

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