When you're leaving the interview, remind the interviewer once again to keep you in mind. Flash a smile and walk out with confidence, and you are sure to be remembered. Cameras and microphones are everywhere these days, as are other employees. Punching the air and yelling "I aced that", or frowning and saying "What a dinosaur that interviewer was!" will be noticed by someone somewhere, so refrain from these actions until well out of sight of the building. Decorum and professionalism come first; nobody should try to "be yourself" in an interview situation.
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One-sentence summary -- Say thank you for the interviewer's time. Stay confident, polite and pleasant all the way out of that building.

Place the slide under the light microscope. Bacteria vary greatly in size, so the total magnification required will vary from 400x to 1000x. At the higher end of these magnifications, an oil immersion objective lens is recommended for greater clarity. Place a drop of immersion oil on the slide, avoiding motion during application to prevent bubbles. Move the microscope turret so the objective lens clicks into place, touching the oil. Oil immersion can only be used on specially designed lenses, not a "dry" lens. Examine the slide under the light microscope. Gram-positive bacteria appear purple, due to the crystal violet trapped within their thick cell walls. Gram-negative bacteria appear pink or red, since the violet washed through the thin cell walls, then the pink counterstain entered them. If the sample is too thick, you may see false positive results. Stain a new sample if all bacteria types are gram-positive, to make sure the result is correct. If the decoloriser ran too long, you may see false negative results. Stain a new sample if all bacteria types are gram-negative, to double-check your results. If you are not certain what a bacteria is, look through a collection of reference images, sorted by shape and result of the gram stain. You can find databases online at the National Microbial Pathogen Database, Bacteria in Photos, and many other sites. To make identification easier, common or diagnostically important examples are sorted below by gram status and shape. Bacteria are further classified by their shape under the microscope, most commonly as cocci (spherical) or rods (cylindrical). Here are a few common gram-positive (purple-stained) bacteria organized by shape: Gram-positive cocci are generally either Staphylococci (meaning cocci in clusters) or Streptococci (meaning cocci in chains). Gram-positive rods include Bacillus, Clostridium, Corynebacterium, and Listeria. Actinomyces spp. rods often have branches or filaments. Gram-negative (pink-stained) bacteria are often classified into three groups. Cocci are spherical bacteria, rods are long, thin bacteria, and coccoid rods are somewhere in between. Gram-negative cocci are most commonly Neisseria spp. Gram-negative rods include E. coli, Enterobacter, Klebsiella, Citrobacter, Serratia, Proteus, Salmonella, Shigella, Pseudomonas, and many others. Vibrio cholerae can appear as ordinary rods or curved rods. Gram-negative "coccoid" rods (or "coccobacilli") include Bordetella, Brucella, Haemophilus, and Pasteurella. Some bacteria are difficult to stain precisely, due to the fragility or waxiness of their cell walls. They may have a mix of purple or pink stain in the same cell, or among different cells in the same smear. Any bacteria sample over 24 hours old can have this problem, but some species are difficult to stain at any age. They may require more specialized tests to narrow down the identification, such as an acid-fast stain, culture growth observation, TSI medium cultures, or genetic testing. Actinomyces, Arthobacter, Corynebacterium, Mycobacterium, and Propionibacterium spp. are all considered gram-positive bacteria, but often appear inconclusively stained. Small and slender bacteria such as Treponema, Chlamydia, and Rickettsia spp. are difficult to Gram-stain properly. Waste disposal procedures vary between laboratories and according to the materials being used. Typically, the liquid in the staining tray is disposed of in sealed bottles as hazardous waste. Soak slides in a 10% bleach solution, then dispose of them in sharps containers.
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One-sentence summary -- Prepare the light microscope. Identify gram-positive and gram-negative bacteria. Look up reference images. Identify gram-positive bacteria by shape. Identify gram-negative bacteria. Evaluate mixed results. Dispose of materials.

This will allow at the salt and sugar to become evenly distributed throughout the flour. If you do not have a food processor, then put everything into a bowl and stir it briskly with a fork. You can also use plain flour instead of all-purpose flour. Start with cup (180 milliliters) of water; you will be adding the rest later, depending on how dry the dough is. Most food processors should have a spout at the top where you can pour ingredients through without taking the lid off. After a while, the dough should start to come away from the sides of the food processor. If the dough is still too dry and has floury clumps in it, add the rest of the water, one tablespoon at a time. Do this until the dough clumps together and comes away from the walls of the food processor. If you do not have a food processor, make a hole in the middle of your flour mixture, and pour the lemon juice and water in. Stir it with a fork until the dough clumps together. The lemon juice will help make the dough more elastic and easier to roll out. You won't taste it once you bake the pastry. The square should measure 6 inches (15.24 centimeters) on each side. Do not make the square too thin. This will make the dough easier to work with later. During this time, you can start preparing the butter. Make sure that the butter sticks are touching each other and that the flour is spread evenly across them. Keep doing this until the flour becomes ingrained in the butter. Once you are done mashing, remove the top parchment sheet. The square should measure 8 inches (20.30 centimeters) on each side. Leave it there for one hour. This will allow the butter to cool back down and become more manageable later. You want to end up with a square that it is about 11 inches (27.94 centimeters) on each side. Unwrap the butter and position it so that the corners are touching the flat sides of the dough square. Then, lift the corners of the dough and fold them towards the middle of the butter, creating a square-shaped packet. Do not make it too thin, and make sure that the rectangle is three times longer than it is wide. Life the bottom third up and bring it just past the middle of the rectangle. Press it down. Next, lift the top third and bring it down onto the rest of the dough, creating a square. You can turn it to the left or right. If the packet does not turn easily, the dough likely soaked up the flour. Gently lift the packet up and spread a thin layer of flour onto your work surface. Set the packet back down and try turning it again. Roll the dough out into a rectangle and fold it into thirds again. You are doing this to create thin layers of dough and butter. Let it there until it becomes firm; it should take about 20 minutes depending on how cold your fridge is. After you roll, fold, and rotate the dough two times, put it into the fridge for 20 minutes, then roll, fold, and turn it two more times. At this point, you can start using your dough in your recipe.
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One-sentence summary --
Mix the flour, sugar, and salt in a food processor for a few seconds. Add the lemon juice and part of the water into the food processor while it is still running. Transfer the dough onto a sheet of plastic wrap and pat it into a square. Wrap the dough up and put it in the refrigerator for one hour. Put unwrapped butter sticks on a sheet of parchment paper and cover them with 2 tablespoons of flour. Cover the flour and butter with another sheet of parchment paper and mash it with a rolling pin. Roll the butter out into a square. Wrap the butter with plastic wrap and put it into the refrigerator. Unwrap the dough and roll it out on a lightly-floured surface. Set the butter in the middle of the and wrap the dough around it. Roll the packet out into a rectangle. Fold the dough into thirds. Turn the dough packet to one side by 90 degrees. Repeat the rolling and folding one more time. Wrap the packet with plastic wrap and put it in the refrigerator. Roll and fold the dough into thirds four more times, chilling it in between. Put the dough into the refrigerator for one hour before baking with it.