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Work From Home? Here are 7 Good Habits for Getting More Done in a Day

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There's now scientific proof to back up something you've always known: You’re probably more productive when you work from home. According to the Harvard Business Review, when Stanford University researchers enlisted 250 employees at a large travel agency in a nine-month study and sent half of them home to work, they found that remote workers boosted their performance by 13 percent. Those employees also took fewer breaks and sick days and were more productive per minute—something the employees attributed to a quieter work environment.

Of course, supercharging your productivity just because you ditched the office commute isn’t a guarantee. Anyone who’s tried to work with the TV on in the background “just for noise” can tell you that being left to your own lazy devices can also be a productivity killer. Here are seven methods to get more done—even when your boss isn't sitting a stone's throw from your desk.

1. DESIGNATE A DEDICATED WORKSPACE.  

Sure, you could technically work from the couch or even your bed. But when you have a desk or a home office that’s dedicated to working, just sitting in that space will shift your mind into work mode. “For me, walking into my office—which is a room in my home with a door and a desk—means I’m going to work,” says Virginia Ginsburg, owner of the business consulting and coaching company Swell Strategies. She’s worked from home for 12 years. “And when I use my laptop for activities like searching the web or online shopping, I tend to sit on the couch.”

2. STICK TO A SCHEDULE.  

Waste an hour in the morning dawdling over coffee or dreading getting started, and you could wind up working on projects late into the evening, when you’re exhausted and less focused. So pick a start (and end!) time, and stick to it. That doesn’t have to mean a typical 9 a.m. to 5 p.m., though, if you work best at odd hours. Christa Reed, the associate executive director of the Neighborhood Parents Network in Chicago, has worked from home for 2.5 years. “I work well in the period of time that most people are commuting,” she says. So to maximize her productivity, she starts her workday early, then takes a midday gym break to get energized again.

3. DRESS THE PART. 

In the same way that sitting at a desk shifts you into work mode, getting dressed for the day can rev your focus. But if you think that means you’ve got to put on a full suit and tie, relax. “It’s about the mindset, not the clothing,” says Ginsberg, who favors casual clothes unless she’s meeting with a client. Just nix the pajamas already.

4. IGNORE THE DIRTY DISHES. 

Procrastination at the office might mean chatting with a coworker while you take another loop through the break room. At home, it’s harder to procrastinate socially and the break room is your kitchen—where the morning dishes might still be piled up in the sink. No wonder more than one-third of people who work from home do household chores on the clock, according to a survey by Wakefield Research.  But, if you want to boost your productivity, resist the urge to sneak in chores between tasks. It’s still procrastination—just under a sudsy guise of housework.

5. PLAN BREAKS.

It seems counterintuitive, but when you take a (short!) break from working, research shows you’ll be more productive when you’re back on the clock. You don’t have a water cooler to hang out by at home (well, unless that suits your home décor), but you can take a break away from your workspace. Try circling the block—the movement and fresh air can both boost your concentration—or, if you’d prefer to stay glued to your desk, check out the Pomodoro app. The productivity tool alerts you when to start and stop a break, so it’s harder to fall down a random Wikipedia rabbit hole.

6. BLOCK YOUR SOCIAL OBSESSION.  

At home, no one’s going to notice that you’ve just zoned out on Facebook for the last 45 minutes. But that doesn’t make social media any less of a productivity killer. Use visits to Twitter and the like as rewards for getting things done—power through this presentation for the next hour, say, and you can spend 15 minutes liking baby photos on Instagram. But if moderation isn’t your strength, try apps like Anti-Social or SelfControl that block sites you select for a certain period of time.

7. HOLD YOURSELF ACCOUNTABLE.  

If you end the day kind of fuzzy on how much you actually got done, consider tracking your hours. Toggl is a free, intuitive app that lets you track work time throughout the day and allocate that time to specific projects. So when you feel like you’re being pretty productive, and then see you’re only clocking five hours of work in a day, you can tweak your routine to figure out what’s sapping your productivity.

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This AI Tool Will Help You Write a Winning Resume
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For job seekers, crafting that perfect resume can be an exercise in frustration. Should you try to be a little conversational? Is your list of past jobs too long? Are there keywords that employers embrace—or resist? Like most human-based tasks, it could probably benefit from a little AI consultation.

Fast Company reports that a new start-up called Leap is prepared to offer exactly that. The project—started by two former Google engineers—promises to provide both potential minions and their bosses better ways to communicate and match job needs to skills. Upload a resume and Leap will begin to make suggestions (via highlighted boxes) on where to snip text, where to emphasize specific skills, and roughly 100 other ways to create a resume that stands out from the pile.

If Leap stopped there, it would be a valuable addition to a professional's toolbox. But the company is taking it a step further, offering to distribute the resume to employers who are looking for the skills and traits specific to that individual. They'll even elaborate on why that person is a good fit for the position being solicited. If the company hires their endorsee, they'll take a recruiter's cut of their first year's wages. (It's free to job seekers.)

Although the service is new, Leap says it's had a 70 percent success rate landing its users an interview. The rest is up to you.

[h/t Fast Company]

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11 Behind-the-Counter Secrets of Baristas
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Being a barista is no easy task, and it’s not just the early hours and the don’t-talk-to-me-unless-I’ve-had-my-coffee customers. While people often think working at a cafe is a part-time, temporary gig, it takes extensive training to learn your way around an espresso machine, and most baristas are in it for the love of coffee, not just to pay the bills. Mental Floss spoke to a few baristas working at the New York Coffee Festival to learn what exactly goes on behind the counter, and why you should never, ever dump your extra coffee in the trash.

1. THEY REALLY LOVE COFFEE.

One of the biggest misconceptions about the profession, says New York City-based barista Kayla Bird, is “that it's not a real job.” But especially in specialty cafes, many baristas are in it for the long haul. Coffee is their career.

“It's a chosen field,” as barista Virgil San Miguel puts it. “It's not like you work in a coffee shop because it's a glamorous job,” he explains. “It's more like a passion.”

2. THEY GO THROUGH A LOT OF TRAINING.

“Being a really good barista takes a lot of studying,” explains Jake Griffin, a wholesale representative for Irving Farm Coffee Roasters who has worked in the coffee industry for almost a decade. “It can take a few years. You have to start to understand origins, production methods, where your coffee came from.” You have to go through an intensive education before you start pulling espresso shots for customers, so it's possible that the person taking your order and fetching your pastry isn't even allowed to make you a drink yet. “They have to be what we call 'bar certified' before they're even allowed on the machine,” he says. “Usually people start off in our cafes in various support roles, then start to go to classes and go through the training program.”

3. THEY’RE PROBABLY PRETTY WIRED.

Sure, baristas take full advantage of all that free coffee. And if they work in their company’s training programs, their whole job is to drink coffee. But it has its downsides. “I taste—at minimum—ten shots of espresso a day,” John Hrabe, who trains baristas at Birch Coffee in New York City, says. On his busier days, it might be as many as 20. You get used to all the caffeine, he claims—at least until you take a few days off. “Then when you go on vacation and you're not working ... everyone's like, 'Why's John so tired?’”

Other baristas who have worked in the field for a long time say the same. “I’ve been doing this for 15 years, and I used to have five or six coffees a day,” Michael Sadler, who helped develop the barista education program at Toby’s Coffee, says. “Now I do two,” he says, both because of the caffeine-induced anxiety and the withdrawal headaches he would get on his days off.

4. OR THEY’RE DRINKING … SOMETHING ELSE.

Like any job, there are things that go on in coffee shops that the boss would definitely not approve of. According to one barista who has worked at both a corporate coffee chain and specialty cafes in Delaware and New York, coffee shops can get pretty rowdy behind-the-scenes. “If you see a barista with a lidded cup behind the bar, there's probably a 50/50 chance: It's either coffee or beer,” he says. “You never know.” And it’s not just the booze, either. “I’ve been a part of secret menus that have cannabis-infused coconut milk,” he explains. “I had a pretty good cappuccino.”

5. THEY GET ANNOYED WHEN YOU SKIP THE PLEASANTRIES.

You don’t want to hold up the line telling a barista your life story at 7 a.m., but even if you’re in a hurry, don’t forget to say hi before you jump into demanding that large coffee. “Walking up to somebody and saying 'Almond latte,' when they just said 'How are you today?' is probably the biggest thing you can do to get on a barista's bad side,” Toby's Coffee's Sadler says. “It's like, exchange pleasantries, then get to business.”

6. IF YOU’RE NOT NICE TO THEM, THEY WON’T BE NICE TO YOU.

Not everyone is super perky in the morning, but if you can’t be civil, you’re better off making your own coffee at home. At some places, if you get snippy with the employees, you’re going to get worse than furtive eye rolls between baristas (though you’ll get that, too).

“Be nice to your baristas, or you get decaf,” warns one barista. While it varies from cafe to cafe, multiple baristas told Mental Floss that it happens. Rude customers might get three letters written on their cup: “They call it DTB—‘decaf that bitch.’”

There’s a less potent way a barista can get back at you, too. If the hole in your coffee lid lines up with the seam of your paper cup, you’re going to get dripped on. And sometimes, it’s not an accident. “When a barista puts the mouth on the seam, they want it to leak on you,” a New York City-based barista explains.

Others are a little more forgiving of rude patrons. “I like making them the best drink that they've ever had, just to kill them with kindness,” one coffee shop employee says. “I don't want them to be like, ‘She’s a bad barista.’” Just to be safe, though, it's better to be nice.

7. THEY PROBABLY KNOW WHAT YOU WANT BEFORE YOU DO.

“The longer you work in coffee, the more when someone walks in the door you read their personality type and say, I know exactly what you're going to drink,” Jared Hamilton, a self-described “espresso wizard” at the Brooklyn-based chain Cafe Grumpy, says. When I ask him to predict my drink, he proves his skills. “What you're going to drink is like, an alternative milk, flat white or cappuccino. So maybe soy, probably almond. Nonstandard. You don't want a lot of milk, just enough.” He’s not too far off—my go-to is, in fact, a non-standard, some-milk-but-not-too-much drink, a decaf cappuccino, though I drink regular milk in it. He points to another festival visitor who is dressed in business attire. "That guy right there, he drinks espresso all day," he guesses.

Depending on the coffee shop, the barista might know what customers want more than they do. Dominique Richards, who started her first barista job in Brooklyn three months ago, says she has to order for her customers around a third of the time. “Usually if someone's looking at the menu for more than 30 seconds, I jump in and say, ‘Hey, what would you like?’” She then asks them a few questions, like whether they want hot or cold coffee, and goes from there, often recommending lattes for people who are just getting into specialty coffee. “It's kind of a learning experience for the majority” of her customers, she says.

8. CUSTOMERS CAN BE REALLY PARTICULAR.

“People treat cafes like they're [their own] kitchen,” according to Cafe Grumpy’s Hamilton. “My favorite thing people do is when they walk in and they rearrange the condiment bar. Then they order, then they go use the condiments.” Apparently, some people are really particular about the location of their sugar packets. And if you throw off their routine, watch out. One of his colleagues describes a customer who threw a fit because the shop didn’t have a cinnamon shaker, demanding a refund for both her coffee and her pastry. (They eventually found some cinnamon for her.)

9. YOU SHOULD NEVER, EVER DUMP EXTRA COFFEE STRAIGHT INTO THE TRASH.

Even if you ask for room for milk in your drip coffee, the cup is still sometimes just a bit too full. It’s tempting to just pour a little into the trash can, but whoever has to take out that garbage is going to pay for it. “Please don't pour it in the garbage,” Bluestone Lane barista Marina Velazquez pleads. “Because at the end of the night, it ends up on our feet.” If the shop doesn’t have a dedicated container for you to pour out your excess coffee, take it back to the counter and ask them to dump a bit in the sink. Your baristas will thank you.

10. MAKING ESPRESSO DRINKS ISN’T A ROTE SKILL.

When you’re waiting in line, it may look like baristas are doing the same thing over and over for dozens of drinks. But in fact, every order presents its own challenges.

“There's probably not an appreciation for how much a coffee can vary,” explains Katie Duris, a former barista of 10 years who now works as a wholesale manager at Joe Coffee. High-quality coffee is “really dynamic as an ingredient,” she says. Baristas “have to make micro adjustments all day long. You have to change the grind based on the humidity in the room or a draft or how much coffee is in your hopper—if it's an espresso machine—so they're tweaking all day long … good baristas are making adjustments all the time.”

11. IT’S PHYSICALLY TAXING.

Making espresso drinks all day long can wear you out, and not just because you’re on your feet all day. There are also repetitive stress injuries to consider. “There's physical wear and tear on your joints when you're a barista,” Birch's Hrabe says. He’s worked in coffee for 11 years, and says that tamping espresso shots (compressing the grounds before brewing) day after day has given him tennis elbow. “It's totally common for baristas,” he says.

In short, baristas are probably doing more work behind the bar than you give them credit for, whether it’s dealing with customers or actually making coffee. “Being a barista is fun, but it's hard work,” Bluestone Lane's Velazquez says. “Everybody should be a barista at least once. I think it teaches humility.”

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