Article: Reliable food service distributors play an important role in the success of your business and you will want to choose a distributor who provides good quality products with prompt, consistent delivery. You can find food service vendors online, in the Yellow Pages or by attending restaurant conferences or trade shows. Ask other restaurants in your area who they get their products from. Ask which suppliers they like in particular and why. Restaurants using high-quality, locally-sourced ingredients are becoming increasingly popular. Approach local farmers and food manufacturers about buying food in bulk. Farmers can supply your restaurant with produce by the bushel, as well as fresh meat and dairy products. A local manufacturer, such as a bakery, can supply large quantities of breads, rolls and other baked goods. Make sure to shop around before signing any agreements with food suppliers. Getting a good deal does not necessarily mean choosing the supplier with the lowest price. The quality of the food and service provided are just as important. Look for references and contact other restaurants the supplier has worked with. Negotiate the details of food specifications, delivery times and terms of payment. Choosing a vendor with whom you can forge a good working relationship will be helpful in the long run. A well-trained and professional staff is essential to the success of any restaurant. Before hiring, decide how many employees you will need, what the job description for each position will be and what the pay scale will be. Take the time to thoroughly interview each applicant. You also need to ensure that they are aware of exactly what their role will be within the restaurant, and what you expect of them. You will need to hire: A manager. Choosing a manager for your restaurant is one of the most important decisions you will have to make. A good manager will have a wealth of experience (hopefully managing a similar type of restaurant), excellent leadership skills, and an in-depth knowledge of the ins and outs of running a successful business. They should also share a similar value system to you and be enthusiastic about embodying the style and character of your restaurant. Cooks. A restaurant is nothing without great food, so getting your hands on some excellent cooks should be a top priority. Local cooking schools can help point you in the right direction, and placing the ad in the paper can yield promising results. Depending on the size of your restaurant, you'll probably need at least three cooks to begin with, one of whom will be part time. When hiring cooks, besides producing great-tasting food, you are looking for consistency and attention to detail. Servers. Servers will have the most interaction with your customers, so you will need to hire friendly, capable people who can multi-task and work well under pressure. You will need to train any new servers, whether they have experience or not, to reflect the serving style of your particular restaurant. To determine how many employees you will need, consider how many tables, seats and service stations you will have. Think about what your busiest hours will be and ensure they will be adequately staffed. You will also need to consider your budget, this will influence how many employees you can afford to hire and at what rate of pay.
Question: What is a summary of what this article is about?
Contact food service vendors. Get in touch with local producers. Shop around. Hire employees.

Problem: Article: Coming out is a big step, and you can be proud of yourself. Research shows that gay people tend to be happier when they aren't closeted. Coming out via in-person conversation is a common method. You can also write a letter or email if you think it would be easier to express yourself in writing. If you know they will be accepting and you want to have fun with it, you could try a celebratory option, like baking a cake that says "I'm gay" on it. People, especially those close to you, may have questions or concerns about your orientation. While you can't anticipate everything they might ask, here are some of the more common questions. How long have you felt this way? Think back to your first crush. Try talking about how happy you felt, or how happy you feel now that you're ready to be yourself. Are you sure? Tell them that you wouldn't have told them if you weren't serious about it, and that you're hoping for their support. What if people mistreat you? You can't change whether you're gay. You can choose to only come out to people who have good attitudes, and to surround yourself with positive people. You can also tell the person that their acceptance and support will help you feel happier. Will you be able to have children? If you'd like, you can talk about options like adoption, surrogacy, or creating synthetic sperm from a woman's bone marrow. Or just say "My partner and I will figure things out when the time comes" and leave it at that. Do you think God will be okay with this? You might reply that you believe God loves all His children, and you may choose to add that you think that this is God's plan for you or that you think a life full of good deeds will please God. I'm worried about you. Acknowledge that it's okay to be worried, since society is still homophobic. Assure the person that being yourself is what makes you happy. Tell them that their love and support would make a difference to you.
Summary: Realize that you're making a brave choice, and you will likely be happier in the long run than if you tried to hide it. Choose a method of coming out. Prepare yourself for common questions.

INPUT ARTICLE: Article: This recipe is very popular in Latin America and makes useful clay. Many recipes call for 10% formaldehyde or formalin but this has been replaced with white vinegar in this recipe for a safer, non-toxic version. First mix 1 cup cornstarch with cup water in a Teflon-coated pot over low heat until it is completely dissolved. Once the cornstarch has dissolved, add and mix in the 1 cup glue. Add 1.5 tablespoons (22.2ml) of glycerin, 1.5 tablespoons cold cream with lanolin and 1.5 tablespoons (22.2ml) white vinegar to the pot. Continue cooking on low heat while stirring constantly until a dough forms and begins to come away from the sides of the pot. Be very careful not to overcook or else the dough will harden. Glycerin is a common baking ingredient that you should be able to find in the baking section of the supermarket. Find cold cream with lanolin in the cosmetics section of the store. Allow the dough to cool with a damp cloth used as covering. Once you can handle the dough knead it into a smooth clay consistency. It is ready to be molded however you wish. Allow your creation to dry for at least three days in the air. Oil paints and acrylics can be used to paint your creation once you have allowed it to dry. Store in plastic wrap and keep in a cool, dark place.

SUMMARY: Use this method for a traditional-style recipe from Latin America. Mix the cornstarch, water and glue into a Teflon-coated pot. Add the glycerin, cold cream and vinegar to the pot and mix. Knead the dough with lotion on your hands. Store in plastic wrap.

There are many variations to the rules of beer pong. In this variation, the same team continues throwing 2 balls per round until there is a miss. After the turn is completed, the opposite team throws at the first team's cups, and the process repeats. This is one of the most common variations on beer pong. If you hit the cup you called, your opponent drinks that cup. If you miss your target and it goes in the wrong cup, it counts as a miss, and that cup remains on the table. The opposing team gets a last turn; this is called a "rebuttal." They keep shooting until they miss, at which time the game is over. If they make the ball into all of the opposing teams' cups in their last turn, then a 3 cup overtime is played. Now, the teams compete in sudden death to figure out the final winner. In this variation, a bounce shot counts as 2 cups, and the player that made the shot can pick the other cup that he/she wants to be removed.
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One-sentence summary --
Throw two balls per round. Call out which cup you are going to hit before you throw. Give the losing team one last turn after a team has won. Make a bounce shot count for 2 cups.