This is especially important when you have employees who do shift work, such as at factories or hospitals. Keep employees on a single shift, either day or evening, and rotate the number of weekends and holidays that people are required to work. No employee is going to be happy if she has to work on Christmas every year or every Saturday night shift. To maintain a positive environment, it is important to make sure that your managers and supervisors understand the company culture and know-how to help individual employees reach established work standards and competence. Include a section in your employee onboarding to discuss the company's core values, purpose, and how each staff member contributes to achieving them. Make sure that your managers and supervisors are people-oriented, not process-oriented. Communicate with the rest of your team when you have a new hire so they know about the new employee's start date, background, and what position they'll work. Make sure the managers and supervisors are all on the same page about the company's goals, objectives, and management expectations so they don't confuse your employees. Most human resource professionals agree that employees do not like to be micromanaged. Allow them to do their jobs and trust that they will do good work. You can supervise your employees' work without making them feel like you are constantly looking over their shoulder and waiting for them to make a mistake. Give your employees the responsibility they need to complete their tasks. If you assign an employee a job, don't keep checking in on them about their progress or double-checking their work after every step they complete. Create specific and measurable goals for each employee role to eliminate the need for micromanaging and teach employees what needs to be done to be successful. Employees are happy when their employers understand their responsibilities and lives outside of work. Introduce flexible working schedules. Some of your staff might work better in the mornings but mentally check out by 3:00 p.m. Others work better later in the day. Make it easy for employees to work from home when they need to. Caring for a sick child or staying home during a snowstorm instead of fighting their way into the office will keep employees a lot happier, especially if they can stay on top of their work while at home.
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One-sentence summary -- Establish predictable and consistent schedules and routines. Train managers and supervisors to exhibit the desired company culture. Trust your employees. Promote work and life balance.

In addition to the wine ingredients, you'll need a few basic supplies to ensure that your wine can age without being affected by bugs or bacteria. Home winemaking shouldn't be expensive, so it's not necessary to splurge on special equipment. You will need the following supplies: A 2 gallon (7.6L) crock or glass jar (you can often find these at vintage or secondhand stores, however, be advised that many used crocks may have been used for sauerkraut or pickles and could contaminate your wine. A 1 gallon (3.8L) carboy (a glass container with a small neck) An airlock A thin plastic tube to be used for siphoning Clean wine bottles with corks or screw caps Campden tablets (optional) Wine can be made with any type of fruit, though grapes and berries are the most popular choices. Choose fruit at the peak of its flavor. It's best to choose organic fruit that hasn't been treated with chemicals, since you don't want these to end up in your wine. If possible, use fruit you've picked yourself or buy some from a farmer's market. Some retailers also specialize in providing wine grapes to home winemakers (for example, Wine Grapes Direct), which is great if you do not live near vineyards. Take off the stems and leaves, and make sure the fruit doesn't have particles of dirt or grit. Rinse the fruit thoroughly and place it in your crock. You can peel the fruit before crushing, but much of the flavor of the wine will come from its skin. Peeling it will result in a much milder wine. Some winemakers choose not to wash the fruit before crushing. Since fruit has natural yeasts on its skin, it's possible to make wine using only the yeast from the fruit's skin and the air. However, washing the fruit and controlling the yeast you add allows you to ensure that the flavor of the wine will be to your liking; allowing wild yeast to grow can produce foul flavors. If you're up for an experiment, you could make two batches of wine, one with controlled yeast and one with wild, to find out which you like best. Using a clean potato masher or your hands, crush and squeeze the fruit to release its juices. Keep doing so until the level of the fruit juice is within 112 inches (3.8cm) of the top of the crock. If you don't have enough fruit and juice to fill the crock almost to the top, top it off with filtered water. Add a Campden tablet, which releases sulphur dioxide into the mixture, killing wild yeast and bacteria. If you're making wild yeast wine, don't take steps to kill the yeast. As an alternative to using a tablet, you can pour 2 cups of boiling water over the fruit. Using tap water can affect the taste of your wine, since it contains additives. Be sure to use filtered or spring water. Honey provides food for the yeast and sweetens your wine. The amount of honey you use will directly affect the sweetness of your wine. If you prefer sweeter wine, add more honey. If you don't like it as sweet, limit your honey to 2 cups. Take the type of fruit you're using into account as well. Since grapes have a high sugar content, you don't need to add a lot of honey to grape wine. Berries and other fruits with lower sugar content will need a little more honey. You can add sugar or brown sugar instead of honey if you'd like. You can always add more honey later if your wine doesn't come out as sweet as you like. If you're using your own yeast, now is the time to add it. Pour it into the crock and stir it into the mixture with a long-handled spoon. This mixture is called a must. If you're making wild yeast wine, you can skip this step.
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One-sentence summary -- Gather supplies. Pick out your fruit. Clean the fruit. Crush the fruit. Stir in the honey. Add the yeast.

Add a second nut to the hook and bring the pendulum back to where you marked on the paper the first time. When you release the pendulum, start a stopwatch and count the number of oscillations for 1 minute. Repeat the process 5 times, then calculate your average. Notice the difference in the number of oscillations and the average between 1 nut on the hook and 2 nuts on the hook. Add another nut and repeat the experiment to see if even more mass will affect the pendulum's oscillations. Go back to just 1 nut on the hook, bring the string back about 10 inches (25cm), and make a mark on the paper taped behind it so you can repeat the experiment from the same distance. Release the pendulum and count the number of oscillations for 1 minute. Repeat the process 5 times and calculate an average. You may be surprised to learn that the distance (also called amplitude) does not affect the swing rate, or number of oscillations. Try the experiment again from 5 inches (13cm) and find the average number of oscillations to see how much of a difference the distance makes. Slide the look off of the pencil and cut off 10 inches (25cm) of string, tie another loop, and put it back on the pencil. Then bring the pendulum back about 10 inches (25cm) and mark on the paper where you release it from. Repeat the experiment 5 times and find the average number of oscillations to see how the length of the string affects the pendulum. Cut off another 10 inches (25cm) of string to see the difference it makes on the average number of oscillations. The length from which a pendulum is suspended helps determine the speed and regularity of the swings, which is why pendulums have been used to keep time.
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One-sentence summary --
Add a nut to the hook to see what difference the mass makes. Change the distance to see how it affects the oscillations. Cut off 10 inches (25cm) of the string to see the effects.