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- Social media is critical for building a talent community, CEO says
Most talented professionals don't actively promote themselves on networks such as LinkedIn, so recruiters have to do more to find great candidates than just browse through user profiles, says Alex Churchill, CEO of VonChurch. Recruiters also need to build a social presence, Churchill says. "Once you are recognized as a good source of information, you gain respect and followers. You are then building the Holy Grail community," he says. SmartBrief/SmartBlog on Leadership
(4/6)
- Suggestions for spicing up your hiring process
Recruiters should consider alternatives to the traditional methods for résumé screening, interviewing and reference checks, John Sullivan writes. For example, some companies use peer interviewing to assess job candidates instead of just relying on one hiring manager, he writes. ERE.net
(4/9)
| Regulatory & Legal Update |
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- Lawyer outlines how to prevent FMLA abuse
Companies should adopt an intermittent-leave policy that includes at least 13 measures to prevent employees from abusing time off allowed by the Family and Medical Leave Act, employment lawyer George Yund says. The measures include providing proper notice and verification of eligibility. HRMorning.com
(4/6)
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Most Popular Headlines from Last Week
Results based on number of times each story was clicked by readers. |
- Evernote CEO talks about office culture version 2.0
Evernote CEO Phil Libin talks about his company's progressive office culture. Employees have no walls or telephones, but they get unlimited vacation time. There's a video wall and a roving robotic manager. Evernote's culture is about encouraging good communication and eliminating barriers to achievement, Libin says: "Frankly, we want to treat employees like adults, and we don't want being in the office to seem like a punishment." The New York Times (tiered subscription model)
(4/7)
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- Haute cuisine has gone to pot
Los Angeles chef Nguyen Tran recently cooked up a clandestine meal in which all the dishes featured marijuana-derived ingredients. Diners furtively sipped at bong-water cocktails before working their way through a cannabis butter and bacon tart; a galantine of black-skinned chicken with fresh cannabis leaf; and a panna cotta frosted with cannabis-coconut oil flakes. The meal's subtle herbal flavors left diners "unbuzzed but smiling," reports restaurant critic Jonathan Gold. Los Angeles Times (tiered subscription model)
(4/7)
Top five news stories selected by SmartBrief on Workforce readers in the past week.
- Results based on number of times each story was clicked by readers.
 | One cannot think well, love well, sleep well, if one has not dined well."
--Virginia Woolf, British writer

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