There are several benefits to applying online: Since you will be typing, there are no worries about your handwriting. You can have other people review your application. You do not have to worry about staff getting the application to the hiring manager. Employers sometimes include specific instructions on applications to see if applicants can follow directions appropriately. For instance, you may be asked to list information in a certain order. When applying online, you can cut and paste text from your model application, but you will want to modify your generic responses to emphasize the skills and experiences that are applicable to the job you are applying for. For example, if you have worked as a cook and are now applying to be a sales associate, you might emphasize your work ethic and ability to multitask when describing your cooking job. If something is not applicable to you, make sure that you mark it as "Not Applicable" or "N/A." Otherwise, your potential employer may think that you accidentally skipped the question. Print out a copy of your application before you submit it and have a friend you trust or someone at a local job center look over it before you submit it. You should also check your application yourself before submitting it. Make sure there are not spelling or grammatical errors and that all the information is correct. If you have cut and pasted text, make sure it shows up correctly when pasted, as specials formatting i.e. italics, quotation marks, hyphens are sometimes lost in the process.
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One-sentence summary -- Do the application online if possible. Read the application fully, including any special instructions. Use your model application as a template, but tailor your responses to the job. Complete every space on the application. Have someone proofread your application. Proofread one final time before submitting.

Turn the oven on to 300 degrees F (150 C) when you begin to prove the ensaymada for the second time or when they have about 30 minutes left to prove. If you wait until the ensaymada have doubled in volume before you turn on the oven, they may overproof while the oven is heating. Place the sheet of ensaymada into the preheated oven. Bake them for 20 to 25 minutes. They should turn slightly golden brown once they've finished baking. Let the ensaymada cool on a wire rack while you make the topping. If you baked the ensaymada in molds, let them cool for a few minutes before you turn them out of the molds (which will be hot). Place cup (113 g) of softened butter in a mixing bowl. Add cup (62 g) of powdered sugar. Use a stand or hand mixer to beat the butter and powdered sugar together for several minutes. The mixture should become light in color and fluffy. Start by beating on low speed. Once the powdered sugar is somewhat incorporated, you can turn the speed up to medium. Once the ensaymada have cooled, use an offset spatula or spoon to spread a little of the butter and sugar mixture on the tops. Measure out 1 cup (100 g) of grated Cheddar cheese and sprinkle a few teaspoons of the cheese onto each frosted ensaymada. Serve them immediately. You can store the frosted and topped ensaymada in the refrigerator for a few days. Or store the unfrosted ensaymada in an airtight container at room temperature for up to 5 days.
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One-sentence summary -- Preheat the oven. Bake the ensaymada. Cream the butter with the powdered sugar. Frost the ensaymada and top them with cheese.

Get a wick that already has a metal tab attached to it, and place a glob of hot glue on the bottom of the tab. Quickly press the tab against the bottom of the jar. You can also use a candle votive. It needs to hold about 4 ounces (120 milliliters). If you don't have a hot glue gun, you can use a piece of double-sided tape instead. You can also try to balance the candle wick as best you can. For a fun twist, cut a small, sugar pumpkin in half, and scoop out all of the seeds and pulp. You make need to double the amounts for the wax and spices in order to fill the candle. You can also use pens, markers, chopsticks, or even popsicle sticks. The goal is to keep the wick upright. Put the wax into a glass measuring cup, then set the cup down in a large pot. Fill the pot with water until it is level with the wax; make sure that the water can't get inside the measuring cup. Bring the water to a boil over medium-high heat, and wait for the wax to melt, stirring it occasionally. Use an old measuring cup that you no longer use for cooking. Alternatively, you can melt the wax in the microwave at 1 to 2-minute intervals. Stir the wax between each interval. For a more intense fragrance, add 15 drops of cinnamon essential oil. If you'd like a more complex fragrance, consider adding 1 teaspoon of vanilla extract and teaspoon of ground clove. Use pot holders to handle the measuring cup. It will be very hot. If you notice any air bubbles, use a wooden skewer to wipe the inside walls of the jar. This will send the air bubbles to the top. Be careful not to knock the wick aside. Keep the sticks to either side of it. It may take up to 4 or 5 hours for the candle to completely harden. If you are in a hurry, you can stick it in the fridge to speed the process up. This will not only help your candle last longer, but it will also prevent it from smoking and creating too much black soot. Place the jar on a heat-safe surface, and light the wick. If you made your candle in side of a pumpkin, use it within a few days. Pumpkins do not last forever!
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One-sentence summary -- Hot glue the wick to the bottom of an empty 4-ounce (120-milliliter) jar. Place two pencils over the mouth of the jar, and balance the wick between them. Melt the wax. Take the measuring cup with the wax out of the water, and stir 1 teaspoon of ground cinnamon into the wax using a wooden skewer. Pour the wax into the candle. Wait for the wax to harden, then remove the sticks holding the wick in place. Trim the wick down to -inch (0.64-centimeter) with a pair of scissors. Use the candle.

It's the red, yellow, green, and blue sphere icon. This icon is in the top-right corner of the Chrome window. Clicking it will open a drop-down menu. It's toward the bottom of the drop-down menu. Doing so prompts a pop-out menu. This option is in the pop-out menu. The Extensions page will open. It's to the right of the toolbar that you want to uninstall. You may first have to scroll down to the toolbar. Doing so will delete the extension from Google Chrome. When Chrome finishes loading after re-opening it, the toolbar should be gone.
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One-sentence summary --
Open Google Chrome. Click . Select More tools. Click Extensions. Click the trash can icon. Click Remove when prompted. Close and re-open Google Chrome.