It’s been absolutely everywhere this weekend, The Masters. No escaping the coverage, no escaping the action. It’s out on it’s own as (probably) golf’s biggest tournament. But what makes it so different? Business Insider UK explain…
Food prices are ridiculously low.
Tipping is banned.
Jamie Squire/Getty Images
Cell phones are prohibited at all times and cameras are not permitted during the tournament.
Andrew Redington/Getty Images
It’s one of the only places in the U.S. where there are long lines for payphones.
There’s a huge fence around the course to keep out animals. There has been one deer sighting in the last 65 years.
Scott Halleran/Getty Images
Only four minutes of commercials per hour are allowed during the broadcast.
Streeter Lecka/Getty Images
TV commentators are not allowed to refer to fans as “fans” or “spectators.” They are to be called “patrons,” and the rough is to be referred to as the “second cut.”
Source: The Age
The Masters banned CBS broadcaster Gary McCord in 1995 for saying, “They don’t cut the greens here at Augusta, they use bikini wax.”
Sam Greenwood/Getty Images
Players had to use local caddies provided by Augusta until 1983.
David Cannon/Getty Images
Players are allowed to use their own caddies now, but they have to wear the Augusta uniform — green hat, white jumpsuit.
Andrew Redington/Getty Images
Like many golf courses, there is good fishing at Augusta National, but the players don’t like to talk about it because it is forbidden.
Scott Halleran/Getty Images for Golfweek
In 2011, Monte Burke of Forbes interviewed golfers about the best fishing spots on the PGA Tour. When Augusta was brought up, he described their responses as “squeamish” and they only admitted to hearing there were some good spots.
A former caddie was willing to tell Burke that the best spots are the creek in front of the 12th hole (“full of bream”; seen above) and the pond at the 16th hole (“brimming with bass”).
Fans … oops, we mean patrons … patrons aren’t allowed to wear their hats backwards.
Scott Halleran/Getty Images
Patrons can bring collapsible chairs to sit on, but those chairs are not allowed to have armrests.
Running is not allowed, unless you are a player.
Harry How/Getty Images
Grounds crew members used to wear hard hats.
There is an odd myth that the grounds crew at Augusta packs the azalea plants with ice if spring comes early. The idea is that this will keep the plants from flowering too soon before the tournament.
Kevin C. Cox/Getty Images
There is a house located in the middle of the Augusta National parking lot because the owners refuse to sell it. The family has reportedly turned down “millions.”
via Google Maps
You can’t apply to become a member at Augusta.
It’s nearly impossible to become a member at Augusta.
You have to be be nominated by a current Augusta member, and new initiations generally aren’t accepted unless someone quits or dies. The total membership hovers around 300.
Augusta is closed in the summer to keep the course in pristine shape.
Harry How/Getty Images
Even the press conference podium is immaculate.
David Cannon/Getty Images
Players are given brand new Mercedes for use during the week.
Andrew Redington/Getty Images
Golf cart drivers who are hired to drive the players around Augusta National also pick up the golfers at the airport in the Mercedes they will be using. The cars also have a number in the back window so that employees can always identify the players by which car they are in.
Tickets are dirt cheap; only $325 for a four-day pass. But you have to win a lottery to buy them.
David Cannon/Getty Images
You can go to jail for selling tickets.
Twenty-four people were arrested outside Augusta in 2012 for trying to scalp tickets.
The course is insane about who it lets into the tournament and it’s illegal to sell tickets within 2,700 feet of the gates.
You can only ask for autographs in one part of the course.
Harry How/Getty Images
Fans always line the ropes at big tournaments in hopes of getting a signature. But this is tougher to do at Augusta.
You can only try and solicit an autograph on the Washington Road side of the clubhouse, near the practice facilities.
The bunkers at Augusta are filled with mining waste.
Harry How/Getty Images
You know those pristine white bunkers?
They’re actually composed of waste product from the mining of aluminum, according to Golf.com
Basically, there’s this company that mines feldspar (rocks) for aluminum. This process produces waste in the form of really bright, pure quartz — that’s what Augusta uses.
The old media center was enormous.
Augusta opened a new media center this year and it is gorgeous.
The course used cows as lawnmowers in the 1940s.
Augusta is its own universe with a tenuous connection to the outside world (see: all the ridiculous anecdotes in this slideshow).
But WWII affected Augusta just like it did the rest of the country. During the war, Augusta didn’t have the manpower to maintain the course, so they set 200 cattle loose on the grounds in hopes that they would “trim” the grass by eating it.
Bad habits, if left to fester, easily transcend into common practice. From top chef to kitchen caterer, it’s easy for bad habits to become the norm. Here’s 20 of the most common mistakes you’ve been making so you can stop!
You’re using the wrong oil
Extra virgin olive oil works well for cooking many things, but not everything. If you’re cooking something that requires particularly high heat, you’re better off using a different oil, since EVOO has a low smoke point — i.e. it starts to burn at a low temperature.
You’re cooking meat that’s not at room temperature
Meat that’s at room temperature will cook more evenly than meat that’s coming straight out of the fridge. It’s best to let meat warm up for about 30 minutes before cooking it to ensure that all parts of it cook all the way through.
You’re not using enough water when boiling pasta
Are your noodles sticking together? Contrary to popular belief, adding olive oil to your water won’t help.
What will help is making sure you’re cooking your noodles in plenty of water — probably more than you think you need. For every pound of pasta you cook, you should use about five quarts of water.
You’re using dried herbs instead of fresh herbs
Dried herbs are more potent and will add more flavor to your cooking than fresh herbs will. If you do end up having to sub dried for fresh, use only about one third of what the recipe calls for when you’re working with very fragrant herbs.
For more mild, less fragrant herbs, use a little more than a third.
You’re not tasting food before serving it
Sitting at dinner surrounded by your guests isn’t the ideal time to be tasting the food you’re serving for the first time. You want to make sure you like what you’re serving and that you’re confident in serving it to others before you put it out on the table.
If you taste your food as you cook, you can make small adjustments along the way, which will most likely lead to a finished product that you like.
You’re not cutting your meat the right way
Slicing meat along the grain seems logical, but in reality it will only get you chewy meat. You’ll enjoy your piece of meat a lot more if you cut across the grain, laterally.
You’re cooking garlic for too long
If garlic is the first thing you add to your pan, chances are it’ll probably be the first thing to burn as well. If you know you’re going to be cooking minced garlic over high heat, try adding it in last instead.
You’re trying to cook too many things in one pan
One pan meals are efficient, but cooking too many foods in too small of a vessel can prevent those foods from cooking the way you want them to.
When the whole surface of a pan is covered, heat becomes trapped, which leads to steam. Steam prevents browning, which is essential for keeping foods juicy and flavorful.
Instead, cook in multiple pans at once, or cook in batches.
You’re cooking scrambled eggs over too high heat
Cooking scrambled eggs over high heat means that your eggs will be done quicker, but it also means that they’ll most likely be dry.
To ensure that you end up with moist, fluffy eggs, scramble them over medium low heat, and remove them from the heat just as they’re starting to look done. They’ll continue to cook even after you remove them from the stove.
Adding a little water can also help to make sure you get the right texture.
You’re flipping your food too often
This especially applies to steak. Cooking steak at home can be difficult, and if you flip the meat before it’s ready, you might not get the sear you were hoping for. The fewer times you flip it, the better.
You’re boiling when you should be simmering
Boiling and simmering are not synonymous. If a recipe says you should let your bolognese sauce simmer, that means only one or two bubbles should pop up occasionally. Boiling, on the other hand, means lots more bubbles popping up a lot more frequently.
Follow directions, or risk ending up with some very tough meat.
You’re not reading the recipe completely
No matter if you’re making something for the first time or the fifth time, it’s always a good idea to read the recipe completely, so when it comes time for cooking, you know what you’re doing.
Read it before you even go to the grocery store, that way you know what you’re getting yourself into, and you won’t be in the middle of cooking only to find out that you’re missing a vital ingredient or need to let something marinate for a few hours.
You’re not using a meat thermometer
Looks can be deceiving; you might think you’re pulling your steak off the grill at the right time, only to find out that it should have stopped cooking long ago.
Do yourself a favor and get a meat thermometer; it’ll take human error out of the equation.
You’re not adding enough seasoning or adding too much
Seasoning too much or not enough is easy to do; does anyone really know how much a “pinch” of salt is?
To avoid food that’s over or under seasoned, make sure to sample what you’re cooking as you add seasoning to it.
You’re not preheating the pan before cooking
You should be heating up your pan for a few minutes before adding any food to it. Otherwise you’ll end up with soggy fish or meat that’s not properly browned.
You’re not letting meat rest before cutting into it
As you cook meat, its juices converge in the center. Letting the meat rest after it’s done cooking gives the juices time to spread back out across the meat.
Resting time differs depending on how large your cut of meat is. For a full bird, 20-30 minutes is a good amount of time. For a chicken breast or piece of steak, five minutes is enough.
You’re not cooking your hard boiled eggs for the right amount of time
No one likes a hard boiled egg that’s too hard and dry or too soft and liquid-y. Before you start boiling, decide what you’re going for — soft boiled or hard boiled.
If you’re looking for soft, try cooking for six minutes. If you’re looking for hard, try nine minutes.
You’re chopping vegetables with a bread knife
There’s a reason a bread knife is called a bread knife — it should be used to cut bread. For vegetables, stick with a chef’s knife. It will give you more leverage and control.
You’re not drying your greens before sautéing them
Excess water on greens or vegetables (like mushrooms) when you’re cooking them in oil in a pan is not a good thing. Besides splattering everywhere, water will cause steam, which will result in soggy veggies.
You’re not using an oven thermometer
Unfortunately, not every oven is as reliable as you would like it to be, which means the temperature your oven is telling you it’s at isn’t always its actual temperature.
An oven thermometer, however, is much less likely to show an inaccurate temperature.
It’s the same for any television channel, film company or, more recently, online platforms such as Netflix and Amazon; someone must decide what goes on there. The who, how and why is answered by Joe Lewis who oversees Amazon’s comedy, drama, and VR.
Amazon is a data juggernaut, but there are limits to how useful that is when deciding which movies and TV shows to make for Prime Video, according to Joe Lewis, who oversees Amazon’s comedy, drama, and VR.
Listening to audience data can be helpful but also hurtful if used in the wrong way, Lewis explained at a recent MipTV panel.
The big problem is that when you are making a TV show, you aren’t looking for what people want to watch today. It just takes too long from concept to full season. Instead, you are trying to answer the question, “What do people want to watch in a year or two?”
Often, in that quest, you have to look for something that might not be a slam-dunk in the moment. “If you can’t find anything risky about an idea, one to three years later it’s usually behind the curve,” Lewis said. That fact can mean it’s hard to use audience data to validate a particular idea.
The obvious exception to this is with reboots, which Amazon rival Netflix is pumping out at a staggering rate — “Full House,” “Gilmore Girls,” “Arrested Development,” and so on.
But when Amazon uses data, especially when commissioning an entire series versus a pilot, it’s often about assessing the strength of the writer-director, not the concept.
“There are just some people who are right more often than not,” Lewis said. “That’s the kind of data you can look at.”
Live plus 20 years
What is Amazon looking for in that data?
Lewis came back a few times to the idea of “live plus 20 years,” or what people will want to watch over and over again, and will stand the test of time.
Lewis is “only interested in making things that people will watch, and watch for a long time,” he said. If Amazon can rack up a number of these types of shows, its back catalog will continue to get more valuable over time.
That perspective is useful in understanding some of Amazon’s shows that have gotten critical acclaim, like Golden Globe winners “Transparent” and “Mozart in the Jungle,” but haven’t snagged the massive audiences of some of Netflix’s streaming hits.
Amazon is in the business of having people sign up and continue to subscribing to Prime, and there are many metrics the company looks at besides pure audience size. “Transparent” was not the most-viewed pilot for Amazon, but it had an “incredibly high completion rate,” the “re-watch rate was significant,” and the critical feedback was good, Lewis said.
When you are looking for a show that will continue to give you value for decades, those are the right signs.
It’s been a bad week for adverts. A bad, bad week. They’ve been getting pulled and panned, crossing lines of sensitivity and trivialising serious incidents.
The BBC reports Pepsi apologised and pulled the ad after accusations that it trivialised recent street protests across the US. But it wasn’t the only company copping flak for poor creativity this week.
German skincare brand Nivea also said sorry over its “white is purity” deodorant advert that was deemed discriminatory and racially insensitive.
Meanwhile, in the UK, the Co-op supermarket was accused of “outrageous sexism” in an advert for chocolate Easter eggs that encouraged parents to “treat your daughter for doing the washing up”, while Cadbury was criticised after dropping the word “Easter” from its egg hunts.
These campaigns have now taken their place in the pantheon of bad advertising. Here are a few more picks from recent memory.
Here’s another one that left a sour taste. The Snickers TV advert featuring Mr T as BA Baracus from The A-Team was pulled after it was accused of being insulting to gay men.
Mr T is shown firing Snickers chocolate bars at a man who’s speed walking in tight yellow shorts, while yelling, “You are a disgrace to the man race. It’s time to run like a real man.”
Confectionery giant Mars, which owns Snickers, released a statement saying the advert was intended to be funny but that “humour is highly subjective”.
In the US and most of the West, this poster would have caused outrage and accusations of racism.
But in Thailand, an image of a woman in blackface and bright pink lipstick to promote a new “charcoal donut” wasn’t deemed a big deal.
The chief executive of the Thai franchise – whose daughter was the model – reportedly said at the time: “I don’t get it. What’s the big fuss? What if the product was white and I painted someone white, would that be racist?” But a spokesman for Dunkin’ Brands apologised.
The use of blackface – which historically was used by non-black performers to represent a black person – is still used in some Asian countries. Last year, a company in China used it to promote a laundry detergent.
The US carmaker was forced to issue an apology over a poster that featured three gagged and bound women in the boot of a car.
It also showed former Italian Prime Minister Silvio Berlusconi in the driver’s seat grinning and flashing the peace sign.
The advert for Ford’s new Fido hatchback was posted online soon after India passed a new law on violence against women following a fatal gang rape.
Singapore’s ‘own goal’
This anti-gambling advert deserves to be ranked in the Hall of Fame (or shame) for the amount of jokes it generated.
It was released to coincide with the 2014 World Cup and featured a boy complaining to friends that his dad had bet his life savings on Germany winning. The trouble is… Germany won.
French faux pas
It takes quite a lot to shock in France, a country many consider to be one of the most liberal in Europe.
But a 2010 anti-smoking advertisement featuring teenagers and oral sex innuendos did just that, with one minister calling it an “outrage to decency”.
Critics said the highly suggestive pictures trivialised the sexual abuse of minors.
Thankfully we’ve since moved on to pictures of diseased organs to put people off smoking instead.
There wasn’t any cheering when the US department store Bloomingdale’s released its Christmas catalogue two years ago.
The photo of an attractive, well-dressed woman being eyeballed by an unsmiling man looked innocent enough…
Until you read the creepy caption that said “spike your best friend’s eggnog when they’re not looking”.
The online backlash was swift with many interpreting it as supporting date rape. Bloomingdale’s admitted the ad was “in poor taste”.
United Colours of Benetton
Benetton’s “Unhate” campaign (which still exists) had good intentions when it launched in 2011.
But on one of its images the Italian clothing company clearly took its photo-editing skills too far.
It received a warning and the threat of legal action from the Vatican for a “totally unacceptable” image of Pope Benedict XVI kissing an Egyptian imam, and subsequently withdrew the ad.
The Vatican said in a statement that the ad was “damaging not only to the dignity of the Pope and the Catholic Church but also to the feelings of believers”.
The White House also disapproved of the images featuring then-President Barack Obama but Benetton kept those.
So what can brands do to avoid this?
We live in a time where race and gender and sexual orientation remain highly sensitive topics. So what can brands do to generate buzz without offending?
David Meikle, who founded marketing consultancy Salt, doubts that Pepsi will suffer from any long-term damage from the Kendall Jenner ad fiasco.
“Pepsi seems to have managed the retraction and apology quite well. Most importantly Pepsi was swift and decisive in its response to the feedback,” he says.
Simon Kemp, a marketing expert with almost two decades of experience, agrees that Pepsi has handled the fallout well but says all eyes will be on its next campaign.
“I think Pepsi has built sufficient goodwill over the years that their core customers will forgive them this time, although they may not forget as quickly as the brand would like. The real test will come when the brand launches its next campaign though, and Pepsi will need to tread carefully for that.”
Everyone knows just how bad airline food can be. You hear the stories all the time, you’ve probably even experienced it yourself. However, some airlines are now taking pride in their in-flight feasts (rightly so) and, as Business Insider report, this guy has been off reviewing them on his Instagram page!
Austrian Airlines — ‘Hands down the best breakfast I’ve eaten on a plane.
First time on Austrian today from Vienna to Zurich. Check out my breakfast in economy class! 😍 A delicious Do & Co pre order breakfast for €15.00. Eggs, bacon, potatoes, mushrooms and tomato served with bircher muesli, fresh fruit, piping hot bread and freshly squeezed orange juice. AMAZING! #inflightfeed #austrianairlines #do&co #planefood #airplanefood #economyclass
“Hands down the best breakfast I’ve eaten on a plane in a seriously long time.” Says Loukas, though the meal was bought at an extra cost, “you can upgrade your in-flight meal for €15 (£13/$16) and receive quite a fantastic meal.”
The meal won a 9.4 rating on InflightFeed.
Singapore Airlines — ‘The in-flight meal options… even in economy class were fantastic.’
Loukas was travelling in Singapore Airline’s famous Suite Class when he was served this up. “I love Singapore Airlines, the service was amazing and the in-flight meal options in business, first, and even in economy class were fantastic.”
He notes on InflightFeed that suites and first class passengers are greeted with Dom Perignon Vintage 2004 as a welcome drink.
Scandinavian Airlines — ‘Like dining in a cool, Scandinavian restaurant.’
Entree and dessert live from SAS 983 from Copenhagen to Tokyo! Beautiful looking and delicious. Entree: Chicken with cauliflower puree , sour apples, apple blossom and juniper oil. Dessert: Raspberry and white chocolate cheesecake, chocolate icecream and a cheese board! #inflightmeal #inflightfeed #flysas #planefood #businessclass
“Business class is like dining in a cool, Scandinavian restaurant, meal trays aren’t used for the main meal service, and the second meal service is quite nice as you can pick and choose what you want from the buffet trolley that comes through the cabin.”
In economy, though, Loukas noted on his site that some travellers might find the buy-on-board range relatively poor value.
Air Europa — ‘Like eating from a farmers market, so fresh.’
Madrid to Frankfurt with Air Europa in business class today. Wow! The presentation, how fresh and creative does it look!? Smoked salmon puree and olives. Salad with cherry tomatoes, mozzarella and black olives with a pesto and basil vinaigrette. Pepper, aubergine, cod salad. Yoghurt mousse with crunchy crumble, kiwi fruit and nuts. Fantastic for a 2 hour flight! Well done Air Europa! 😀 #inflightfeed #planefood #aireuropa #airplanefood
“Probably the most amazing business class meal I’ve received in Europe. Just look at it, so amazing. Like eating from a farmers market, so fresh, and unique.”
The meal received an overall rating of 9.2 on InflightFeed.
Turkish Airlines — ‘ Their meals are… some of the best in the world.’
“Turkish Airlines is amazing, their meals are very fresh, tasty and some of the best in the world in my opinion, including economy class,” Loukas says.
Fine dining at 40,000 feet! With a qualification in our Cabin Crew course, you could be up there serving the finest of foods to some of the most famous people around. Click here to find out more about our course!
Having a grasp on the English language is so important. One comma in the wrong place or slip of the tongue can give something a new meaning. A meaning undesired which could land you in hot water!
But that’s not to say it’s an easy thing to get a grasp on.
The English language can be tricky.
Homophones — words that sound alike but are spelled differently — aren’t the only trap to avoid. People often use a word in place of one that sounds similar.
These malapropisms often have the unfortunate effect of making the speaker seem ignorant.
Read below to see 11 examples of words and phrases that often come out incorrectly.
1. For all ‘intents and purposes’ — not for all ‘intensive purposes’
If you say “for all intensive purposes,” you mean “for all these very thorough purposes,” which doesn’t make any sense.
On the other hand, “for all intents and purposes” means “for all the reasons I did this and all the outcomes.” It’s a much stronger cliche.
2. Nip it in the ‘bud’ — not nip it in the ‘butt’
This phrase should imply you cut a new bud (off a plant), not bit someone in the backside.
3. One ‘and’ the same — not one ‘in’ the same
“One in the same” refers to one thing in a group of other things that look the same — meaningless. “One and the same” means that two things are alike.
4. ‘Deep-seated’ — not ‘deep-seeded’
This phrase means something is firmly fixed in place, not that it is planted deeply, as the latter implies.
5. Case ‘in’ point — not case ‘and’ point
“Case in point” means, “Here’s an example of this point I’m trying to make.” The version with “and” makes them two different things, which isn’t helpful to your argument at all.
For the record, the plural is “cases in point.”
6. Should/could/would ‘have’ — not should/could/would ‘of’
Using “of” here is just wrong. You need to pair a verb with another verb. Otherwise, people will think “of” what?
7. You’ve got another ‘think’ coming — not you’ve got another ‘thing’ coming
The phrase was originally, “If that’s what you think, you’ve got another think coming.” We just dropped the first clause. Still, this may be a case where the misuse of the phrase now seems to be more popular that the original. Even former President Obama has used “thing” instead of “think.”
8. ‘Wreak’ havoc — not ‘wreck’ havoc
To “wreck” havoc means to destroy havoc, which is the exact opposite of this phrase’s meaning. When you “wreak havoc,” you’re spreading chaos, anarchy, and destruction everywhere, which is really fun.
9. I ‘couldn’t’ care less — not I ‘could’ care less
If you “could” care less, you’re admitting there are other, less important things in world, which takes away the sting of your comment. By saying you “couldn’t” care less, that means nothing else exists on the planet that matters less you. Major burn.
10. Please ‘proceed’ — not please ‘precede’
To proceed means to move forward, while to precede means to come before.
11. ‘Supposedly’ — not ‘supposably’
“Supposably” isn’t even a word. It’s a slight but important distinction.
If you would like to learn more about the English courses we have on offer here at The Sheffield College, please click here.
You might not have heard of “grima”, but you have almost certainly felt it.
It’s a word to describe the feeling we get when we hear the sound of fingernails on a chalkboard, or a knife scratching a plate.
Now psychologists in Spain are suggesting it should be considered its own emotion.
Describing what “grima’ means to them, Spanish speakers said it was an “unpleasant sensation”, “shivering”, “sounds” and “repulsion”.
We’re not the only culture who doesn’t have this word
Some societies don’t even have a word for worry, whilst others have 15 words for fear.
Prof Vyvyan Evans, who specialises in language and communication, tells Newsbeat this phenomenon relates to something called “untranslatable words”.
“Emotions can be expressed in a range of ways, and emotions are universal,” he says.
Professor Evans says the reason English-speakers don’t have a word for “grima” is because “languages reflect their culture and words help to reinforce culture too”.
But this doesn’t mean that a particular culture is better or worse at expressing an idea.
It’s not all about the actual words we speak
“Language is very adaptive,” says Prof Evans.
“There is a range of ways in which we express emotion.
“In face-to-face spoken interaction, between 60% and 70% of our emotional expression actually comes, not from language, but from non-verbal communication.
He says the tone of your voice, or how high or low your pitch is, can also affect how you communicate and express your emotions.
“The face can produce over 10,000 expressions, many of which are associated with emotional experience,” he adds.
So, although we don’t have an English word for “grima”, we can all recognise the horrible faces you make when someone drags their nails down a blackboard.
Nine more words for emotions we could use in English
Hygge (Danish) – This is the pleasant, intimate feeling associated with sitting around a fire in the winter with close friends.
Tartle (Scots) – That panicky hesitation just before you have to introduce someone whose name you can’t quite remember.
Mamihlapinatapai (Yaghan language of Tierra del Fuego) – That special look shared between two people, when both are wishing that the other would do something that they both want, but neither want to do.
Iktsuarpok (Inuit) – That feeling of anticipation when you’re waiting for someone to show up at your house and you keep going outside to see if they’re there yet.
Greng-jai (Thai) – That feeling you get when you don’t want someone to do something for you because it would be a pain for them.
Gigil (Filipino) – The urge to pinch or squeeze something that is irresistibly cute.
Koi No Yokan (Japanese) – The sense upon first meeting a person that the two of you are going to fall in love.
Boketto (Japanese) – Gazing vacantly into the distance without thinking.
Schadenfreude (German) – Famous for its meaning, this refers to the feeling of pleasure gained by seeing another person’s misfortune.
Some people collect stamps. In fact, there are probably quite a lot of people who collect stamps in the world. But how many people collect stamps of the world in their passport?
Here are some of the coolest stamps that you can collect in your passport from visiting another country:
Though not technically a country, this continent is managed by more than 50 nations. There’s no official passport stamp, but visitors can get souvenir ones at the various scientific stations based there.
Given that fact that only about 1,500 tourists are allowed to visit the secret country each year, getting one of these on your passport is something pretty special. To get access, you must book a tour with approved companies—and you’ll receive your stamp upon entry.
Though this UNESCO World Heritage site is located in Peru, visitors can receive an additional special stamp in their passports at the entrance of the Incan ruins. What better way to mark the hiking feat?
No, that’s not a typo. With 58 characters, this village in Wales has the longest place name in Europe, and second in the world. The novelty stamp is available in the James Pringle Weavers shop.
Tristan da Cunha
This island located in the South Atlantic Ocean is considered the most remote, inhabited isle in the world. There’s no airport, so visitors have to take a five-day boat ride from the nearest point in South Africa before getting the coveted stamp.
Considered a micro-nation, this spot is located on the northern Mediterranean coast of Israel and is only 2.5 acres. There are only two residents, but they have the their own passport stamp.
Republic of San Marino
It’s not the hardest stamp to get a hold of, but it’s certainly unique. This destination located in central Italy is the world’s oldest, smallest republic.
Guantanamo Bay, Cuba
Now that Cuba’s borders are a bit more relaxed for Americans, there will likely be a larger influx of visitors. But, getting into Guantanamo Bay still remains elusive. Only those with military business are allowed.
The South Pole
If you make it to the South Pole, you deserve a stamp. It’s obviously not a country, but ambitious trekkers can get a commemorative passport stam at Amundsen-Scott South Pole Station nonetheless.
This passport stamp is just downright adorable. Sir Turtle was created by Suzy Soto in 1963 and still greets visitors today.
How many landmarks can you say you’ve actually seen the development of? Not very many, I would assume. Most of the world’s most important buildings have been here since, well, before us. Take the Eiffel Tower as it turns 128 years for instance…
The Eiffel Tower, which sits along Paris’ Champ de Mars, turns 128 years old this March.
From 1889 to 1930, it reigned as the tallest structure in the world.
Let’s take a look back at the Iron Lady’s construction, which spanned just two years.
The Eiffel Tower gets its name from its engineer, Gustave Eiffel, whose company designed and constructed the tower (Eiffel worked on the interior of the Statue of Liberty as well). Here’s an 1889 photo of him and another man standing near the top of the tower.
LIbrary of Congress
Source: Tour Eiffel
Construction began in January 1887. The design plans called for 18,038 pieces of wrought iron and 2.5 million rivets.
Source: Tour Eiffel
Approximately 300 workers were hired to work on the intricate structure.
Source: Tour Eiffel
Thanks to safety precautions like guard-rails, only one worker died during its construction. In this 1888 photo, the tower’s first platform was completed.
Source: ABC News
The plans also called for it to be built in just two years, in time for the 1889 Universal Exposition in Paris that celebrated the 100th anniversary of the French Revolution.
Source: Mental Floss
The Parisian government launched an open call for designs in 1886, and over 100 firms submitted. Eiffel’s idea was chosen unanimously, while rejected submissions including a lighthouse, a water tower, and a giant guillotine.
Science & Society Picture Library/Getty Images
Locals called the metal tower’s design a “mast of iron gymnasium apparatus” and a “truly tragic street lamp.” The iron trusses allowed the structure to withstand winds, and the arches allowed for a height that reached 986 feet.
Source: Tour Eiffel
It was the world’s tallest structure until 1930, when the Chrysler Building in New York City surpassed it.
On time and under budget, the Eiffel Tower was completed on March 15, 1889, and the grand opening took place three months later.
Library of Congress
Source: Tour Eiffel
Visitors came to marvel at its metalwork.
Library of Congress
They could ride one of the tower’s five hydraulic elevators to the top. Each were divided into two compartments.
Source: Tour Eiffel
On a clear day, you can see 42 miles in each direction from the summit. Below is an 1889 photo of crowds standing along one of the tower’s balconies.
Library of Congress
Source: “The Eiffel Tower“
Shortly after its completion, electrical workers installed a few gaslights inside glass globes along the tower’s beams, as seen in the 1890 photo below. For the 1900 Universal Exhibition, 5,000 electric light bulbs were installed.
Library of Congress
Source: Paris City Vision
Here’s a 1937 photo of a few workers replacing the lights.
In 1898, a radio antennae was added to the peak, which added 66 feet.
Source: Tour Eiffel
Today, more than 7 million people visit this iconic tower every year.
Source: Live Science
128 years later, it’s one of the most enduring symbols of Paris.
As an employer, there has never been a better time to take on an Apprentice with over half a million new starts last year. More companies are doing it than ever before as they see the added value to their company in the short term, the long term and for the Apprentice themselves. With the Apprenticeship Levy coming into effect from 1st May there are likely to be more starts yet to come. Here’s what you need to know before recruiting an Apprentice.
What is the Apprenticeship Levy?
The Apprenticeship Levy is being introduced on 1st May to help increase Apprenticeship numbers and quality – delivering on the commitment that there will be 3 million additional Apprenticeship starts by 2020 – by putting you, the employer, at the heart of the system.
The Levy is set to be charged at a rate of 0.5% to all UK employers who have a total employee pay bill of over £3m with the purpose of increasing the quality and quantity of Apprenticeships in the UK.
The funds are saved to your Apprenticeship Service which you can access to fund an Apprentice through The Sheffield College.
What support do I need to give?
As with any new employee your Apprentice will need time to settle in and get up to speed with things so it is important you support them in settling in and throughout their programme.
Take time to welcome your Apprentice and try and help them to feel part of the team. It’s always worth an early meeting to pass on some advice for the job and lay any expectations out before them. Also try to align any work that your Apprentice does with their Individual Learning Plan (ILP) as this will help their development.
From there, ensure that you have regular reviews with your Apprentice and Assessor who can answer any questions you may have.
What are the benefits to us as a company?
No two businesses are the same. Industry is constantly changing and you have specific needs as an employer. As such, Apprenticeships are a great way of training employees to fit your company perfectly.
- Apprentices are eager to learn. It’s an infectious exuberance which motivates the rest of your workforce and lowers staff turnover as 71% of employer retain their Apprentice
- An Apprentice can be trained to meet the demands that you have thus closing or filling a skills gap within your business. 87% of all employer are satisfied with their Apprenticeship programme
- Apprentices boost productivity in your business by an average of £214 per week
- Apprentices can bring fresh ideas to your business. They are also a generation brought up in the digital age so you can tap into those skills as well
- Our internal recruitment service, Job Connect, will handle the whole recruitment process for you
How many hours a week do we have an Apprentice for?
Apprentices usually work for at least 30 paid hours a week within your business. You can embed them within your team however you see fit but typically the Apprentice must attend The Sheffield College for their training one day a week. The day they will attend The Sheffield College is set by us.
They must work for a minimum of 16 hours and no more than 40 paid hours.
How much do I need to pay my Apprentice?
From April 2017, if your Apprentice is aged 16-18 or 19+ and in the first year of their Apprenticeship, you must pay them a minimum of £3.50 an hour.
You must also offer Apprentices the same conditions as other employees working at similar grades or in similar roles. Including:
- Paid holidays
- Sick pay
- Any benefits you offer such as childcare voucher schemes
- Any support you offer such as coaching or mentoring
If you are considering adding an Apprentice to your team we can help support you through the process, including the recruitment process. Please email firstname.lastname@example.org or give us a call 0114 260 2600.