News

Techniques for better communication

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By: Molly Dyson

25th March 2015

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To achieve the positive outcomes we require from our business interactions, we…

Wool

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By: Molly Dyson

24th March 2015

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Wool – Hugh Howey (Arrow, £10.99) The size of this title is daunting,…

Tried & tasted: Le Coq

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By: Molly Dyson

24th March 2015

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Some people are daunted by the thought of a large menu, but…

Tried & tasted: Moti Mahal

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By: Molly Dyson

24th March 2015

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In a city full of restaurants, those looking for a place that…

Time to consider private charter

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By: Molly Dyson

24th March 2015

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Time, safety and reliability are increasingly common factors when making travel arrangements…

Checking in: Château de Berne

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By: Molly Dyson

24th March 2015

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Provence offers much more than the well-known coastal resort cities. Molly Dyson…

Managing the Matrix

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By: Molly Dyson

24th March 2015

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Managing the Matrix – Dawn Metcalfe (Wiley, £18.99) This book is about how…

Instant Motivation

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By: Molly Dyson

24th March 2015

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Instant Motivation – Chantal Burns (Pearson, £12.99) The surprising truth about this book…

The Anti-Ageing of Harmony Richards

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By: Molly Dyson

24th March 2015

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The Anti-Ageing of Harmony Richards – Fiona Jane Collins (Self-published, £1.99 Kindle edition)…

How to go from good to great

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By: Molly Dyson

23rd March 2015

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Great executive assistants need a certain set of skills to help their…

Top tips for effective EAs

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By: Molly Dyson

23rd March 2015

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Top PAs and EAs are responsible for enabling their bosses to work…

Tried & tasted: City Social

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By: Molly Dyson

23rd March 2015

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London restaurants are going up in the world – quite literally, writes…

Tried & tasted: Silk & Grain

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By: Molly Dyson

23rd March 2015

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In the modern age of creative cocktails and innovative food, a restaurant…

Tried & tasted: Orso

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By: Molly Dyson

23rd March 2015

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A lot of dining establishments these days rely on gimmicks – sharing…

Tried & tasted: Forge

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By: Molly Dyson

23rd March 2015

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In a world where cooking food is an art form, restaurants need…

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