There’s one — or more — in every office.
That coworker who’s rude, makes snide remarks, just hateful to be around.
Well, get used to it. Apparently, workplace incivility is on the rise.
Researchers at American Psychological Association annual meeting over the weekend said between 75 and 80 percent of people have experienced workplace incivility, defined as “a form of organizational deviance… characterized by low-intensity behaviors that violate respectful workplace norms, appearing vague as to intent to harm.”
And I’m sure you have, too.
Here are some examples:
• Taking someone else’s food (or Diet Coke) from the shared refrigerator without permission
• Blatantly ignored a coworker
• Taken credit for work you didn’t do
• Taken the last cup of coffee without making more
• Not putting money into the coffee collection jar — and grabbing coffee every morning
• Leaving a paper jam in the office copier
• Not contributing to the office party fund — but eating the cake
Oh, you know who these people are.
The sad thing is this is becoming more and more commonplace in offices around the country. People are overworked and underpaid. People are stressed. People are unhappy. No wonder folks are taking out their frustrations on coworkers.
According to the Civility in America 2011 poll, 43 percent of Americans say they’ve experienced incivility at work, and 38 percent believe the workplace is increasingly disrespectful.
Blame the economy? Blame the younger generation? What’s your take on this?
Adult shave ice, this one from the Four Seasons Hualalai
Back in June a new restaurant opened in my working ‘hood of Kaimuki — to much anticipation and hype.
SALT Kitchen & Tasting Bar was going to be the Next Big Thing, the new In Spot, the Scene to be Seen.
So I skipped it.
I’m not one for crowds, and I had heard SALT has become a hot spot for foodies and curious eaters. The downstairs bar would be packed on a weeknight!
So I waited until a couple of weeks ago — hey, that’s about a month after opening! — to see what the hype was all about.
And to figure out what the heck a charcuterie is.
(Turns out, a charcuterie — pronounced shahr-KOO-tuhr-ee — is a French culinary art of salting, smoking and curing pork. It’s also the name of the delicatessen-style shop where these specialties are sold.)
So we went to the unassuming two-story restaurant on Waialae Avenue to see what the fuss was about.
Here’s what we ate:
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SALT created a buzz before it even opened, as it was the creation of 12th Avenue Grill's Kevin Hanney, who partnered with Robert McGee, who came to Honolulu from Portland’s Slow Bar and opened the kitchen at apartm3nt. It's located around the corner from Hanney's flagship restaurant and in the space vacated by the short-lived Belladonna.
Salt Kitchen & Tasting Bar, 3605 Waialae Ave. Hours: 5 p.m. to 2 a.m. (food until midnight) daily. Phone: (808) 744-7567
Spam musubi — to the next level! (The deep-fried Spam musubi from Da Kitchen)