What began in the fabulous 50’s with the growth of suburban America is gaining popularity with today’s homeowners. The home bar is back and better than before, paving the way for casual cocktails and stylish home entertaining across the country. “Today, the popularity of cooking shows, travel programs and television series with chic martini toting women are bringing home entertaining back with a vengeance and a new sense of style,” says Michael Anderson, chef instructor for the Food & Beverage Management program at The International Culinary School at The Art Institute of Las Vegas. “Today’s homeowners have moved beyond neon and dartboards and are creating home bars that fit in with their lifestyle and décor,” says Nancy Bohnett, academic director for Interior Design at The Art Institute of Las Vegas. “The process can be as simple or complex as you’d like and depends on space, taste and budget.” Bohnett suggests two options for those tight on space but big on bars. “Most furniture stores offer stand-alone cabinets that blend with existing home décor. Alternatively, utilize a small kitchen island on wheels that has wine and/or stemware storage on the side. You’ll be able to use it everyday in the kitchen and move it to an entertaining space when company comes calling,” she says. “From simple to sophisticated, French country to contemporary, there are pieces that homeowners can purchase and integrate flawlessly into their existing home.” As budget and space grow, so do the home bar options. Built-ins abound including counter spaces and cabinetry that tie into the kitchen and can be used for serving food and cocktails. Affordable appliance options including wine chillers, ice makers and back bar refrigerators, are gaining in popularity and lending to the sophistication of today’s home bartender. Once you’ve built your bar, it’s time to stock it up. Needed tools include a shaker, ice tongs, ice bucket, cocktail stirrers, bottle opener, wine opener, cutting board, knives, bottle pourers, toothpicks for garnish and stemware to suit your choice of beverage offerings. What’s a bar without the beverages? Alcohol falls into five main categories that people can draw from- beer, wine, aged, non-aged and flavored liqueurs. “Aged alcohol staples include whiskey, bourbon and brandy,” says Anderson. “Non-aged usual findings include vodka, tequila, rum, gin, schnapps and vermouth. Kahlua, chambord, triple sec, sambuca, amaretto and Irish crème tend to be the more popular liqueurs.” “Identify three to four signature drinks that you can make confidently and build your bar around them,” says Anderson. “Keep garnishes and mixers like juices and sodas on hand for the drinks you enjoy most and utilize ready-made mixes as a way to offer variety to your guests without the need for lots of supplies,” he suggests. Whether you’re looking to showcase your cocktail talents with the latest in bar gadgetry or want a place to mix a simple drink to go with the game, develop a home bar that suits your entertaining and drinking tastes. To learn more about The Art Institutes schools, visit www.artinstitutes.edu/nz.

You haven't been flown in yet, it's just a first step, but how do you impress enough over the phone to get a face-to-face interview? You have to be memorable - not just with what you say, but how you say it. Those "ums" and "likes" you use in regular conversation could count against you like minutes ticking away in a parking meter. "Treat the interview seriously. If they are calling you for a phone interview, it's because you meet the minimum requirements. Treat the phone interview as if it were a face-to-face interview," advises Victoria Snabon-Heath, career services director of The Art Institute of Tampa. In addition to preparing mentally, she suggests, it might be helpful to "get dressed in a suit, even though no one will see you. It will help set your mood." Do whatever it takes, Snabon-Heath suggests, because "you are being screened in or out during this conversation." "Phone interviews are becoming much more commonplace," says Felicia Miller, senior career advisor and job development coordinator for The Art Institute of Las Vegas. The job market is highly competitive, and many companies that are looking for qualified job candidates have to go out-of-state. But before they spend the resources needed to bring you in for a face-to-face, they want to make sure you're worth the time and effort, says Miller. With that in mind, Miller offers the following tips for helping to ace the phone interview, and get to the face-to-face interview: Be prepared. Before the interview, review any available online information for the company and the trends in the industry. Make sure to read any recent press releases so that you can show off your knowledge during the interview while praising the company. If you responded to a particular job posting, have a copy of that printed out for the interview, along with some notes of how your skills and experience match those requirements. Be ready to take notes during the interview, and have your calendar ready to check your availability for the next step in the hiring process. If you are supposed to call the employer, be prompt, but don’t call more than five minutes or so ahead of schedule. The employer may have other things to do before your call. If the job is located outside your area, be prepared to discuss why you are willing to relocate to the new area. Perhaps the new city is closer to your family, or a safer community, or closer to the beach. This lets the employer know that this is a viable opportunity for you. Without the advantage of facial expressions, it's hard to gauge whether or not you've answered a question to the employer's satisfaction. If you are unsure of the question, ask for clarification. If your answer is met with silence, you may want to see if the interviewer understood you by asking a clarification question such as, "Did I answer your question?" Avoid discussing compensation if possible. A phone interview is usually an initial step in the hiring process, and you probably do not have enough information to estimate your worth in the new position. If the interviewer brings up the topic, it’s permissible to say, "I'm looking for the industry standard," or "I'd like to learn more about the opportunity before I discuss that." Thank the employer for taking time out of their day to speak with you. Let them know that they may call you anytime if they have other questions. Make sure your outgoing voicemail message is professional in case they miss you. "It may seem obvious, but make sure the contact number you provide is not your 1980s static cordless phone your Grandmother gave you, or if you give you cellular number, make sure it's charged the night before," says Snabon-Heath. ### About The Art Institutes

PITTSBURGH (August 8, 2005) -- Nearly everyone who has ever interviewed for a job can tell you a horror story that no amount of preparation or presentation could have avoided. But according to experts, being well-prepared, poised and enthusiastic can get you through even the most horrible job interview scenarios with your confidence intact. Diana Graves-Sharple, director of career services at The Art Institute of Atlanta, looks back at her own personal experience with a nightmarish job interview and can now laugh. "The interviewer, a sales manager, was an ex-pro football player and conducted much of the interview by shouting at me when he disapproved of my answers to his questions. After about 45 minutes of being brow-beaten, I was just looking for a way to get out of the building," she recalls. Ex-football player managers aside, what can you do to be prepared for the odd interviewer or unexpected questions? "Research and more research," says Kristin N. Miller, career services advisor at The Art Institute of Pittsburgh. "If you’ve done your research, chances are you won't be thrown off guard during the interview itself, no matter interviewer's style or questions asked," she says. Miller suggests checking out Web sites like monster.com or career