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Monthly Archives: February 2010


One day while showering, I made a lucky discovery. I found that when I shampooed my hair with regular shampoo, then conditioner, I could follow up using intensive care shampoo to treat dandruff better than any anti-dandruff shampoo could on its own.

For as long as I remember, I’ve been trying to deal with my dandruff problem. I tried many different anti-dandruff shampoos, and while some of them might have partially removed dandruff from my hair, the dandruff always came back. It could reappear as soon as I dried my hair. But until now, I’ve tried to keep this problem unknown to as many people as possible.

I am only one of several Uni students with dandruff problems, so I hope this information helps.

I started treating my dandruff by cutting my hair to low levels, but that only helped a little bit. Whenever I sweat a lot, I would find a new layer of dead skin.

To combat this, I focused on shampooing my hair more vigorously and more often. I would use a shampoo like Head & Shoulders three or four times, and the result was better, but the dandruff still didn’t completely go away. I then tried using a mixture of shampoos, and I did research on what causes dandruff.

I found that dandruff isn’t due to a lack of shampooing, but rather it is caused by a more rapid shedding of skin on an individual than normal. This could be due to dry skin, exposing one’s head to extreme temperatures, and bodily reactions to the food one eats.

Most dandruff shampoos work by reducing the rate at which the body sheds skin. But in my case, the shampoo wasn’t effective. I learned that for the shampoo to be effective, I should have it thoroughly distributed it throughout my hair for five minutes. Now I knew how to control my dandruff, but how could I get rid of the currently existing flakes?

I knew that shampoos could get dirt out of my hair, but would have very little effect on the firmly rooted flakes of dandruff. I also knew that conditioners would make my hair softer and smoother. Intensive care shampoos were different in that they fixed bent, rough hairs, and made them smoother and more organized. So by combining all three agents — regular shampoo, conditioner, intensive care shampoo — I would have smooth, cleaner hair devoid of dirt to hold back any flakes. The straighter, smoother hair would allow the dandruff to leave my hair with greater ease.

I also learned that washing my hair in lukewarm water would reduce any unnecessary loss of scalp skin that a hot bath would have destroyed. I still have a few problems with dandruff, but they have been improving, and at this rate, they will hopefully just go away.

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Now-a-days, students must suffer through the unnecessary torture imposed upon them, by teachers who just don’t know how to teach their material. This new trend has evolved from the lower teaching skills of teachers, for women aren’t constricted to the three classic jobs: secretary, nurse, and teacher. Instead women are now working in almost as many fields as men; from aerospace engineers to prolific writers. The result? Not as many woman feel forced to become teachers, so the competition between teachers has dimmed compared to what it used to be. Many teachers now-a-days don’t know squat about what they teach.

So teachers fall back on giving students so much homework assignments, that they hope students teach themselves. But, a lot of the time, students can’t just do the homework, but they’ll need help. Whether that help may be conceptual, or encouragement to do such prodigious amounts of homework, too many students won’t get the help they deserve.

Without proper teachers, the next generation of American students won’t be prepared to compete with students in more efficiently run education programs in other foreign countries. As our current president Obama said on the campaign trail, “We will recruit an army of new teachers and develop innovative ways to reward teachers who are doing a great job.”


Did you ever walk into a restaurant where you could see the employees make your food, and regretted what you saw? Or did you spend 20 minutes waiting only to receive a meal you didn’t order. While fast-food restaurants usually run in a very orderly manner, every once in a while, the service may turn to shambles.

Last Friday, January 29, I went to the Taco Bell on University Avenue to get my lunch. I had twenty minutes to get my lunch and get back to school. There were 2 people who ordered before me waiting at a counter and a few more sitting at tables, so the restaurant was not overfilled.

There were three workers trying hard to make the food quickly. One of them spilled about 20 taco wrappers on the ground, which no one picked up, while the other placed tortillas into a tortilla warmer with every other tortilla half-sticking out. I don’t know why, but I waited for much longer than usual for my food, which wasn’t heated properly and had sour cream, which I didn’t want. But I had to hurry back to school for fifth period.

However, when I went to that same Taco Bell on February 3, my food well prepared in under 4 minutes. So this matter boiled down to the quality of service each employee provided at that taco bell. Maybe there was a different assistant manager running the restaurant, or the workers were in a much better mood, but the difference in service between both visits was staggering.

With good regulation and quality of work, my food was ready in a flash, and Taco Bell redeemed me as their customer. If the difference in their service was due to the experience of two different assistant managers, than this is a problem makes the quality of different fast food restaurants all over America suffer.

Commenter 6 on The true life experience of a Taco Bell Assistant Manager stated,

I have been in the restaurant business for 21 years. The last 12 in Fast Food, with 9 years of that at Taco Bell. Taco Bell General Managers are on average poor managers. Who can blame them. They have worked 5-6 days a week 10-14 per day as underpaid overworked assistant manager, and when most of them are promoted they forget what it is like as an assistant, and either become a tyrant or a lazy bum. True not all GM’s are this way, but the ones that are good often fade too, because they still work the same hours and # of days as before. They burn out quickly. The last franchise I worked for has 15 stores. 3 are run by assistants who are overworked and underpaid. 9 have no assistant managers, only the GM and a couple of hourly shift managers. The last 3 have assistants, but two of those fall into the bad GM catagory. If the people above the store level would drop salaried manager required hours down to 8 per day, and stop thinking “Well when I was a GM I worked 60 plus hours…..and that was good enough for me” then maybe you might get some better results from GMs. Not likely to happen.

In essence, if the assistant manager isn’t doing their job, the workers below him can’t function properly. The notion of fast food will be at risk, for the food won’t be quick and easy to get. But as the laws of consumerism dictate, buyers will chose readily attainable products before similar products that are harder to get, so it is in a food chain’s best interest to serve food as quickly as possible.