Problem: Write an article based on this summary: Apply a heat-protectant product. Preheat your iron. Clamp the flat iron near your roots. Twist your hair around the style iron to create a curl. Repeat the curl for each strand of hair in your bangs. Tousle and set your bangs.

Answer: Before you use a heated styling tool on your hair, apply a heat-protectant product, like mousse or serum. Put a small amount of the product on your fingers, then lightly coat each strand of hair with the product. Comb through the hair to distribute the heat protectant. Applying even heat throughout the curling process will give you the most consistent results. Make sure your iron is heated to the right temperature before you begin. The temperature you set it to will depend on your hair type: Fine, fragile, or damaged hair should be styled between 250 to 300F (121 to 149C). A temperature of 300 to 350F (149 to 177C) is best suited for hair of medium or average thickness. If you aren't sure where your hair falls, try this setting first. Very thick hair is best curled with a typical flat iron's "high" setting, which is usually between 350 to 400F (177 to 204C). Start by selecting a roughly 12 inch (1.3cm) strand of hair from your bangs. Bring your flat iron up and clamp the strand between the 2 plates. Start with a strand on either the far left or far right. Working in a single horizontal direction will make missing a stray lock less likely. Rotate your wrist outward and away from your face by one half turn so that your hair becomes wrapped around it. Hold the strand's tip with your free hand and gently pull the iron down towards it. Release the iron once you reach the bottom of your bangs. The entire process, from clamping the release, should take about 5 seconds. If you hold the iron in place too long, it may burn your hair or make indentations from the plates on your hair. Only hold the iron in place for 5 seconds. For a natural look, don't pick the same point to clamp down for each strand. Start each curl either slightly higher or lower than its neighbor. Try to make your curls all the same thickness by separating out similarly-sized strands. If you find doing this on the fly difficult, you can always portion out the strands before you start curling and hold them together with bobby pins. Once all of your bangs are in curls, run your fingers through your bangs while twisting your wrist a few times. Finish with a little texturizing spray instead of normal hairspray. If you have naturally straight hair, you probably know that it can be difficult to hold style and volume. Texturizing sprays are great for giving body to fine hair as they are lighter than traditional hairsprays, which can actually weigh curls down. If you're having extra difficulty getting a curl to hold, try ironing again, this time applying some heat-activated mousse to your bangs first.

Problem: Write an article based on this summary: Watch your employees. Use mystery diners. Conduct performance reviews. Keep records based on your observations.

Answer: While you had your new staff shadow seasoned employees earlier in the training process, now it is time to watch your employees to see how they've internalized all of the training they've gone through. Spend some time every day watching or overseeing different members of your staff. When doing this: Inform staff in advance that this might be done as part of a schedule or even randomly. Don't spend too much time. Fifteen minutes or less might suffice. Consider positioning yourself at a central location to watch or shadow your employees. To be less obvious, simply slow down your normal rounds of the restaurant. Walk slowly, greeting customers who are dining, and observing how your staff is interacting with each other and the customers. Mystery shoppers, diners, or customers are frequently used in the restaurant and retail industry as a way of collecting information about customer service and employee efficiency. In the restaurant industry, mystery diners are people who are employed to eat at a restaurant and evaluate the restaurants service, food quality, and overall experience without employees knowing that they are being evaluated. Mystery diners will give you important information about the efficacy of your training program and your restaurant's overall customer service. Hire a third party business that specializes in evaluating businesses like your own. They will send mystery diners and then provide you with detailed feedback. Have a friend or family member patronize your restaurant and evaluate it without your employees' knowledge. Use mystery diners on a regular but random basis so you can continually gather feedback about your training success and customer service. Performance reviews are an extremely important way of tracking an employee's progress toward becoming a valued member of your restaurant staff. When conducted by a manager or senior trainer or staff member, performance reviews can be used to evaluate everything from efficiency, attitude, customer service, and other strengths and weaknesses. Consider conducting performance reviews or evaluations every 6 months to a year on seasoned employees. Conduct performance reviews or evaluations on new staff members 1 to 3 months after they've completed training. Rotate the senior staff and managers who conduct performance reviews on any one individual. While observations are extremely important, keeping records of your observations will help you when it comes time to implement staff changes and new training approaches. As a result, always keep well-organized records of everything having to do with your employee observations. Consider: Logging tardiness and missed work. Creating a file for each staff member and filing all relevant information there. Take brief notes periodically about your employees' weaknesses and strengths. This might help when training comes around or when it's time to discuss performance reviews.

Problem: Write an article based on this summary: Position the drumstick between your pointer and middle finger.

Answer:
Place the middle of the drumstick in between your index and middle finger. Spin the drumstick by moving your pointer finger away from you and moving your middle finger toward you. This will make the drumstick in between your fingers spin over toward your other two fingers (ring and pinky finger). As you do this first spin between your index and middle finger, relax your ring and pinky finger so they can be pulled away and lower than your two spinning fingers. This will prevent the stick from hitting those fingers as you execute the first spin.