- Will Your Social Media Feed Raise Red Flags with Employers?
- Blog Post Title : Will Your Social Media Feed Raise Red Flags with Employers?
- Focus Keyword : Social Media Red Flags
- Tags : Social Media, On The Marc Media, DMV, Social Media Accounts, Hiring, Social Media Marketing,
- SEO Title : Social Media Red Flags Employers Are Looking For
- Slug : Social Media Red Flags
- Meta description : Don’t be fooled, your social media posts might impact your employment opportunities. On The Marc Media uncovers the red flags employers are looking for.
Don’t be fooled. Future bosses are stalking your social media. While your LinkedIn profile might be perfect, What about your other social media accounts? Have you gone through your Twitter, Instagram or Facebook to get rid of any risqué photos and posts you might have? Well, you should.
Hiring managers want to get to know who they are considering, and the fastest way to do this, before an actual interview, is a quick Google search. This means you probably want to clean up your social accounts to make sure you haven’t posted anything that can be deemed inappropriate.
Your boss doesn’t want to see pictures from your college spring break trip to Puerto Vallarta. And they definitely don’t want to see any discriminatory rants posted on Facebook or Twitter.
As PR people, we want to stress the importance of correct grammar. Make sure you’ve got “there, their, and they’re” down perfectly even in your social media posts. Hiring recruiters will not appreciate careless mistakes that can be easily avoided.
Our advice is to use your social media to your advantage. Retweet current events and articles that show you are up-to-date and informed. Present yourself in a professional manner. Focus on your positives and once again “clean up” your accounts!
Gen-Z has grown up posting every detail of their lunches and bad decisions on social media. Once they start entering the workforce employers might be forced to shift their thinking. looking through social media for mistakes or stupid choices might make finding workers harder than ever before.
But for now, clean up your digital presence by following Forbes list of red flags recruiters look for and ensure your potential employers have no reason to pass you up.
###
FlightWave Blog:
FlightWave Gears Up for InterDrone 2018
Our excitement is building as we’re getting ready to soar into InterDrone, the largest drone
conference in North America, which will take place September 5-7. This year’s conference in
Las Vegas, Nevada, provides a great venue to give our FlightWave team an opportunity to
connect with fellow UAS innovators and fans from around the globe.
Here’s a quick preview of what we have planned on the ground in Vegas this year.
Heather Newman Speaks on Panel “How TV News Benefits from Drones”
Journalism is taking to the sky. That is, with the introduction of new drone technology in news
reporting. Natural disasters, protests, and even warzones are being captured in real time via the
latest UAS technology. FlightWave marketing consultant, Heather Newman, will be speaking on
the panel “How TV News Benefits From Drones” on Thursday, September 6th from 8:45 a.m. -
9:45 a.m in Conga. Newman is passionate about the future drones in journalism and can’t wait to
share her insights at InterDrone.
Callie Mortimer Speaks on Panel “Take Charge: Battery Life Innovations on the Horizon”
In a world of constant technological innovation, traditional battery solutions simply aren’t
cutting it. Cue Callie Mortimer, FlightWave’s Director of Business Development, who will be
discussing the importance of high endurance vehicles in the market and alternative power
sources on the panel “Take Charge: Battery Life Innovations on the Horizon” from 9 a.m. - 10
a.m. on Friday, September 7th in Amazon H-J. Join us at the panel to learn more about the new
advancements in drone technology and FlightWave’s commitment to clean and alternative
energy.
Women in Drones Luncheon
If there’s one thing we know, it’s that women in the drone industry are consistently taking UAS
innovation to new heights. We are honored to celebrate those women at InterDrone’s highly
anticipated fourth annual Women in Drones Panel and Luncheon on Thursday, September 7, at
12:15 p.m. Come on out to network and hear from leading women in the drone industry.
###
Our excitement is building as we’re getting ready to soar into InterDrone, the largest drone
conference in North America, which will take place September 5-7. This year’s conference in
Las Vegas, Nevada, provides a great venue to give our FlightWave team an opportunity to
connect with fellow UAS innovators and fans from around the globe.
Here’s a quick preview of what we have planned on the ground in Vegas this year.
Heather Newman Speaks on Panel “How TV News Benefits from Drones”
Journalism is taking to the sky. That is, with the introduction of new drone technology in news
reporting. Natural disasters, protests, and even warzones are being captured in real time via the
latest UAS technology. FlightWave marketing consultant, Heather Newman, will be speaking on
the panel “How TV News Benefits From Drones” on Thursday, September 6th from 8:45 a.m. -
9:45 a.m in Conga. Newman is passionate about the future drones in journalism and can’t wait to
share her insights at InterDrone.
Callie Mortimer Speaks on Panel “Take Charge: Battery Life Innovations on the Horizon”
In a world of constant technological innovation, traditional battery solutions simply aren’t
cutting it. Cue Callie Mortimer, FlightWave’s Director of Business Development, who will be
discussing the importance of high endurance vehicles in the market and alternative power
sources on the panel “Take Charge: Battery Life Innovations on the Horizon” from 9 a.m. - 10
a.m. on Friday, September 7th in Amazon H-J. Join us at the panel to learn more about the new
advancements in drone technology and FlightWave’s commitment to clean and alternative
energy.
Women in Drones Luncheon
If there’s one thing we know, it’s that women in the drone industry are consistently taking UAS
innovation to new heights. We are honored to celebrate those women at InterDrone’s highly
anticipated fourth annual Women in Drones Panel and Luncheon on Thursday, September 7, at
12:15 p.m. Come on out to network and hear from leading women in the drone industry.
###
PR Proposal for new client:
Email Pitch
Pitch for TV Cooking Segment
Subject Line: A Fall Dish, literally, from ____
Hi,
It’s fall, and acclaimed ____ is taking the season a bit too to heart. ____, as he’s known, is recovering from a broken foot after taking just that, a fall, down the stairs at his Baltimore home. The “arch” enemy: a few misplaced boxes on the steps. (Side note: When Chef Al arrived at the hospital, he told the doctor he thinks he broke his foot in three places. The doctor told him to stop going to those places.) A decision on surgery is still to come.
_____ remains upbeat, saying, “I will toe-tally survive this.” Putting his best foot forward, he’s prepared to cook in studio, albeit in a cast. The dish: a seasonal favorite, called the Boeuf Bourguignon, prepared in a CAST iron pan, naturally. This dish is a favorite at all three of ____ restaurants, Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.
____ is the chef/owner of the Alfred Group, with three restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore. He is also the recipient of numerous accolades. Duck Duck Goose Bethesda was just honored as a top 10 new restaurant by Bethesda Magazine, Southern Living magazine named it “Best Restaurant in Maryland", and The Washington Post’s Tom Sietsema recently gave the restaurant a stellar review.
The broken foot reminds ___ of an important lesson. “Success doesn’t happen overnight. It takes many ‘steps.’”
_can hop on over to the station for a demo of:
Cast Iron Boeuf Bourguignon
1 tablespoon good olive oil
8 ounce dry cured center cut applewood smoked bacon, diced
2 ½ pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve over grilled bread or pappardelle pasta.
Subject Line: A Fall Dish, literally, from ____
Hi,
It’s fall, and acclaimed ____ is taking the season a bit too to heart. ____, as he’s known, is recovering from a broken foot after taking just that, a fall, down the stairs at his Baltimore home. The “arch” enemy: a few misplaced boxes on the steps. (Side note: When Chef Al arrived at the hospital, he told the doctor he thinks he broke his foot in three places. The doctor told him to stop going to those places.) A decision on surgery is still to come.
_____ remains upbeat, saying, “I will toe-tally survive this.” Putting his best foot forward, he’s prepared to cook in studio, albeit in a cast. The dish: a seasonal favorite, called the Boeuf Bourguignon, prepared in a CAST iron pan, naturally. This dish is a favorite at all three of ____ restaurants, Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.
____ is the chef/owner of the Alfred Group, with three restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore. He is also the recipient of numerous accolades. Duck Duck Goose Bethesda was just honored as a top 10 new restaurant by Bethesda Magazine, Southern Living magazine named it “Best Restaurant in Maryland", and The Washington Post’s Tom Sietsema recently gave the restaurant a stellar review.
The broken foot reminds ___ of an important lesson. “Success doesn’t happen overnight. It takes many ‘steps.’”
_can hop on over to the station for a demo of:
Cast Iron Boeuf Bourguignon
1 tablespoon good olive oil
8 ounce dry cured center cut applewood smoked bacon, diced
2 ½ pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve over grilled bread or pappardelle pasta.