A data entry job requires a wide array of skills and is not limited to a single task or duty. The responsibilities of data entry clerk vary greatly depending on a company's needs and goals. In short, data entry involves translating information into electronic forms. Usually, some form of company-specific software is used for data entry. Data entry is an incredibly far reaching field. Data entry jobs are advertised using a variety of names, such as data entry specialist, data entry clerk, or information processing worker. Nearly every company at one point or another needs data entry work done. This is part of what makes data entry experience great for employment prospects. As a potential employee, experience in data entry makes you appealing to a variety of companies. Work in data entry involves preparing and organizing data, checking documents for accuracy, updating data, deleting unnecessary files, transcribing information into an electronic format, scanning documents, and general clerical duties. There is no specific educational background required to become a data entry specialist. You only need a high school diploma to qualify for most data entry jobs. However, taking college classes or even community college classes in relevant areas can improve your chance of landing a job. Telecommunications, computer sciences, and software development are areas of study that look impressive on a data entry resume. For data entry, having a diverse background in a variety of softwares can make you a more appealing candidate. Different companies use different softwares for data entry work. The more software skills you have on your resume, the better chance you have of snagging a job. The most commonly used software applications in data entry are Microsoft Word, PowerPoint, Excel, Access, Project and Open Office. Be aware that lots of companies hold data on in-house systems that may be MS based or not. Familiarity with a variety of databases with graphic user interfaces is very useful. Many people find they can successfully teach themselves software skills by following instructions and playing around with the software on their own. There are also online tutorials, many of which are free, that can teach you about basic software. Colleges, community colleges, and even some community centers offer classes in career-related computer skills. See what is available in your area and look into enrolling in a course. Typing is one of the most important assets of a good data entry worker. The job requires a lot of clerical duties and is therefore typing heavy. Not that typing is not the same as data entry. Typists are generally required to be accurate at 60 words a minute or more. Data entry should be faster and more accurate since data is often numeric and spell checkers don't work on numbers! Accuracy is very important in the world of data entry. So much information comes in the form of codes, digits, and prices that must be transcribed exactly. As there is such a high level of data that is input, you need to be able to touch type. That means, typing without looking down at the keyboard. Learn to use the number pad for figures, not the top row of the keyboard. Speed is also important. The minimum words-per-minute most companies expect is 60, although 80 to 90 is preferred. You can find out your typing speed by taking a free test online. Typing skills are built through time and practice. In order to improve your typing or data entry skills, try transcribing a document, like a book or a poem or a newspaper article, each night before bed. You can also take typing classes through community colleges or community centers. Even practicing typing tests online can improve speed and accuracy. Remember you likely won't be typing sentences in data entry. Names, sales figures, product codes etc are far more commonly added to data bases than news paper articles.
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One-sentence summary -- Understand what the position demands. Educate yourself. Build your software skill set. Work on typing speed.

Use your foot to push down on the lever near the rear wheels. While the lever is in its lowest position, it should prevent the wheels from moving. On some stroller models, the front wheels may also have a locking mechanism to prevent them from swiveling. First, push the stroller a few paces forward to put the wheels in the forward position. Then, look for a small lever between the front wheels. If present, it may need to be pushed up or down, depending on the model, to lock the wheels in position. Tug gently on the canopy, if opened, to pull it back into folded position. Push the seat backward to recline it as far as it will go. On some models, you may need to undo latches on the side of the seat before this is possible. Check the right and left sides of the stroller for a small handle, somewhere near the seat base or wheels. Some models simply fold when this handle is tugged in a particular direction, while others require a button in the center of the handle to be pushed and held down as you fold. You should now be able to fold the stroller together simply by pushing the back and seat together. Grip the lower handle if there is one. If necessary, tug the lower frame near the wheels to start the folding, then withdraw your hand from that area to avoid pinching your fingers in the folding frame. Finish pushing from the top handle and the seat base.
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One-sentence summary -- Set the brakes. Lock the front wheels. Collapse the canopy. Recline the seat backward. Look for a low handle. Fold the stroller together.

Choose a knife that's designed especially for carving meat. This will make it easier to make the cuts, and it'll actually help you avoid injury. Cut right through the thigh bones. You may need to exert some pressure to make these cuts. You can now separate the drumsticks from the thighs. Find the leg joints by wiggling the drumsticks back and forth. Make decisive cuts right through the joints. Lift the wings from their position at the tops of the breasts and wiggle them to find the ball joints. Work your knife through these joints one at a time. You can either leave the wings whole or make them into smaller, more manageable portions. To cut them up, slice through the middle joints of the wings. Put your hand on top of one breast to grip it firmly. Using your other hand, make a cut from the top to the bottom of the bird. This cut should follow the contour of the keel bone. Work your knife underneath the breast so you can slowly lift it away from the bird in one piece. Repeat to remove the other breast. Angle your knife so you can make your cuts at a slant, giving you better slices. Once you've cut both breasts, place these perfectly-cut servings on a warm platter! Warm your platter by putting it in the oven on its lowest setting, which is usually 150F (66C), for about 5 minutes. Flip over the thighs so the bones are exposed (the skin side should be face down). Lift the flat hip bones on the sides of the thighs and move them back and forth until you can pry them off the bird. Next, cut along both sides of the thigh bones with your knife so that you can remove the bones from the meat. Slice through this boneless thigh meat to give your guests easy-to-eat portions. You can save all of these bones, along with the entire turkey carcass, to make soup. Place the slices of breast meat on one side of the platter and the sliced-up thigh meat on the other. This will allow your guests to easily choose between white and dark meat. Then, lay the wings on the outer edges of the platter. Finally, place the two drumsticks in the middle of the platter, facing in opposite directions. If necessary, you can layer the different types of meat on top of each other a bit to make them all fit on the platter. To make your platter extra spectacular, put down a bed of crisp leafy greens before you lay down the meat. Once your meat is added, create a fall-themed border of ruby-red apples, sprigs of rosemary, and mini-pumpkins.
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One-sentence summary --
Use a sharp carving knife. Remove both legs by slicing across where the thigh meets the body. Cut through the leg joints to remove the drumsticks. Remove the wings from the top of the turkey. Cut away the breast meat to make two complete halves. Make several slices through each of the breasts. Remove the hip and thigh bones from the thighs. Arrange the different meat pieces on your platter.