Q: The most important part of being a team player at work is communication. Clear communication will help avoid misunderstandings, promotes workplace morale and helps projects get done more quickly. Express yourself using "I" statements so that you are easily understood. Use phrases like: "I feel like my suggestions aren't being taken seriously." "I think we should consider another method." Make sure that your words match your body language. Saying something positive with negative body language (like slumped shoulders or while rolling your eyes) can confuse people or make you appear dishonest. In order to be a team player, you have to know what your coworkers and bosses want and need. Actively listen to what they are saying before deciding on a course of action. Make eye contact while listening. This shows the person your attention is on them. Repeat important points back to the person to show them you understand. This also gives them a chance to clarify in case you haven't understood. Use phrases like "So, you mean we need to find some new clients?" Do not wait for your coworkers or bosses to give you feedback on your work. Instead, actively seek it out. Your coworkers are valuable resources that can help you improve as a worker and team player. Ask your coworkers and bosses what you could be doing better to help the team or how you can work more efficiently. Ask them: "How could my work on this have helped you do your job better?" Seeking feedback shows your coworkers that you care about their opinion. Accept and act on the feedback. Sometimes feedback can hurt, but in the long run, it will help you develop as a worker and team player. Your bosses and coworkers rely on you not just to narrowly do your job, but to contribute to the overall success of the project. Do not be afraid to speak your mind and give your opinion on the project. Be forthcoming and honest. Employers prefer workers who are willing to be assertive and who actively participate above those who are silent, regardless of who hard they work. If you do not understand something, do not be afraid to ask for clarification. Seek out the person who can help you clarify the information and ask them directly. Many workers fail to get their work done not out of laziness or malice, but because they did not fully understand the work they were supposed to be doing. Make sure that you understand what the team expects of you by getting clarification on your responsibilities when you are not completely certain.
A: Communicate clearly with your coworkers and bosses. Listen to your coworkers. Seek feedback. Speak your mind. Get clarification.

Q: Almost any combination of vegetables can be used in a stir fry. Aim to include a variety of colors and textures, plus one or more especially flavorful, aromatic ingredients. Either fresh or frozen vegetables work well in stir fries, but avoid using canned vegetables, since they'll throw off the texture of your stir fry. Aim to prepare one and a half cups of any combination of fresh vegetables per serving of stir fry. Try using all of the following ingredients that you enjoy, and add any favorites that aren't listed: Bell peppers Snap peas Carrots Water chestnuts Green or red cabbage Broccoli, or broccoli rabe Eggplant Onions Shiitake mushrooms Pre-cooked raw bamboo shoots. Fresh vegetables should be rinsed before using them in recipes, while cans of vegetables should be drained of water. Pat them dry with paper towels or a clean dishcloth to make sure they cook correctly. Wet vegetables will steam instead of frying, resulting in a soggy texture. Frozen vegetables do not need to be thawed if they are already in small pieces, but it's a good idea to rinse off the ice crystals and then pat them dry to keep the stir fry as dry as possible. In a stir fry, the key is to be able to cook all of the ingredients quickly and evenly, so each piece is ready at the same time. The size and thickness of the vegetable pieces will plays a large part in making sure each piece is fully cooked but not overdone. As a general rule, your vegetables will cook more consistently and quickly if cut into thin slices. As you prep the vegetables, keep each type separate. Since some vegetables cook more quickly than others, you'll be adding them to the wok at different times. For vegetables that tend to cook more slowly, cut them into slightly smaller pieces so they aren't undercooked when everything else is ready. For example, potatoes, carrots, and other starchier vegetables tend to need more time than mushrooms and eggplant. Garlic, ginger, chili peppers, and scallions add depth to the flavor of stir fry dishes. A small amount of any of these ingredients goes a long way. Be sure to peel garlic, ginger or onions before adding them to your stir fry. Chop aromatic seasonings into the smallest pieces you can, so that their flavor is evenly distributed throughout the stir fry. For a two-person stir fry, try one clove of garlic, one or two chopped scallions, 12 inch (1.3cm) of fresh chopped ginger, and one small minced chili pepper. Stir fried vegetables taste great on their own, but if you want your meal to contain some protein, consider adding tofu, chicken, beef, pork, or another type of meat. To prepare your protein for the stir fry, do the following: Chop meat into thin, bite-sized pieces. Thicker pieces of meat won't cook quickly enough. It's important to make sure everything gets cooked thoroughly if you're adding meat to your stir fry. Chop tofu into bite-sized chunks. Choose firm tofu that will hold up to frying. Silken tofu breaks down easily and won't hold up in a stir fry.
A: Select vegetables to use. Wash and dry the vegetables. Slice the vegetables into thin pieces. Prepare aromatic seasonings. Prepare a protein.

Q: Many people with darker hair may bleach or otherwise dye their hair at a salon. Before making a decision about dyeing your hair, talk to the hair stylist about potential damage. If you're going platinum, there will be inevitably be some damage to your hair. A stylist may even refuse a platinum bleaching if your hair has been color treated previously as the damage could be more significant. Talk to your stylist about how you want to lighten your hair. He or she can evaluate your hair's current condition and decide what color treatment will provide the least amount of damage. Damage caused by bleaching and dyeing is worse when it's close to your scalp and follicles. You should let your roots grow out at least a half an inch before getting a touch up. This can help minimize damage. Hair grows about a half inch per month on average, though this can vary by person and time of year. This means that it's best to get a touch up every 4 to 6 weeks. Salon-dyed hair with professional products is probably the best way to go it uses less harsh chemicals than at-home treatments. If you dye your hair at a salon, though, it may still need extra care afterwards. Talk to your stylist about how to give your hair extra TLC after dyeing. Ask your stylist for recommendations for moisturizing conditioners and other at home treatment options. Hair dye can cause hair to be dryer than normal. Consider a pre-wash primer before washing your hair. This can help block water, making a dye job last longer. Consider coconut oil or protein-based conditioners. These can help fix damage done to hair via dyeing and bleaching.
A:
Talk about potential hair damage. Leave your roots alone. Take extra care of your hair after dyeing.