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COLLEGIATE PRESSWIRE
Contents - March 25
I. Harvard Study Shows College Binge-Drinking Rate Is Still High
II. New Book Offers "Tips" For Student Waiters & Waitresses
III. TopCoder Announces Finalists for $150,000 Collegiate Programming Contest
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CATEGORY: HEALTH / EDUCATION
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COLLEGE BINGE DRINKING RATE 44 PERCENT; REMAINS THE SAME EIGHT YEARS RUNNING
Positive Trends Fail to Bring Down Binge Drinking Rate, According to Harvard College Alcohol Study
BOSTON, Mass.--(COLLEGIATE PRESSWIRE)--Mar. 25--Despite positive changes thought to be conducive to lowering binge-drinking rates, a remarkably similar proportion of students (44 percent) were classified as binge drinkers in 2001, as in previous survey years (1993, 1997, 1999). One encouraging finding showed that underage students attending colleges in states with extensive laws restricting underage and high-volume drinking were less likely to binge drink.
These findings were released today by researchers at the Harvard School of Public Health College Alcohol Study (CAS) (www.hsph.harvard.edu/cas). Two articles on the results appear in the March 2002 issue of the Journal of American College Health.
"The drinking style on campus is still one of excess," said Henry Wechsler, PhD, principal investigator of the study and director of College Alcohol Studies at the Harvard School of Public Health. "If you are a traditional
college student and you drink, the odds are seven in ten that you are a binge drinker." A traditional college student is defined as one between the ages of 18 and 23 who does not live with his or her parents.
A stable level of binge drinking occurred despite positive national trends that took place between 1993 and 2001. Fewer college students reported that they engaged in binge drinking while they were in high school (32 percent were high school binge drinkers in 1993 and 26 percent were binge drinkers in 2001-a decrease of 19 percent). A dramatic increase (65 percent) was noted in the number of students living in substance-free housing. And, the protective effects of living in these residences may play a role in reducing the secondhand effects of alcohol use. In addition, fewer students (25 percent) reported being members of fraternities and sororities, which have been at the center of the binge drinking culture on campuses. Finally, more students have been exposed to educational materials designed to prevent binge drinking.
"These are all very positive trends," said Wechsler. "However, it seems that other powerful forces are driving the college binge drinking phenomenon, which appears to withstand many of these supposedly protective factors. Greater attention should be paid to factors that impact the environment around students, which aggressively promotes alcohol use."
Today's findings are based on the Harvard School of Public Health College Alcohol Study, which is funded by the Robert Wood Johnson Foundation (www.rwjf.org). The 2001 survey includes responses from over 10,000 full-time students at the same 119 four-year colleges that participated in the 1993, 1997, and 1999 surveys in 38 states and the District of Columbia. Binge drinkers are defined as men who had five or more-or women who had four or more-drinks in a row at least once in the two weeks before the students completed the survey questionnaire. Frequent binge drinkers have consumed these amounts at least three times in the previous two weeks.
High school binge drinking is a major predictor of binge drinking in college. "In this survey year, we've seen fewer students coming into college with binge drinking experience in high school, but still the overall binge drinking rate has remained the same," said Wechsler. "The protective factors driving lower high school binge drinking rates, such as decreased access to alcohol, may disappear once these students arrive at college."
Despite flat national trends in overall binge drinking, there was a progressive rise in the number of binge drinkers at all women's schools between 1993 and 2001 (increasing from about 24 to 32 percent-a 31 percent increase). Specifically, there has been a 20 percent decrease (from about 26 percent to 21 percent) in abstainers at all-women's colleges, while the rate of abstention increased by 11 percent (from about 17 percent to 19 percent) nationally among women at coeducational colleges. There was also a sharp increase in frequent binge drinkers (from about 5 percent to about 12 percent, or fully 124 percent) at the five all-women's colleges in the 2001 CAS survey.
"Although women at all women's colleges still drink considerably less than women at coed schools, this finding could be an important shift among female students at these colleges," said Wechsler. "Our previous surveys found that attending college at an all women`s school was very protective. That seems to be less so now."
In an article on underage drinking published in the same issue in the Journal of American College Health, Wechsler and his colleagues found that students younger than 21 at the 119 four-year colleges in the CAS sample consumed almost half (48 percent) of the alcohol that all undergraduate students reported drinking.
Underage drinking varied by school. Colleges in localities where a number of key laws regulating underage drinking were in effect had significantly less underage drinking and binge drinking. These state and local laws include making it illegal for persons under 21 to: attempt to purchase alcohol; consume alcohol; use fake ID's to purchase alcohol; work at an establishment that serves alcohol; and sell alcohol. The laws also include requiring warning signs about the consequences of violating minimum age laws to be posted at alcohol outlets.
In addition, colleges in localities with key laws restricting the volume of alcohol sold or consumed also displayed lower rates of alcohol consumption and binge drinking among underage students. These laws include keg registration; prohibitions on pitcher sales and happy hours; regulation of billboard advertising; lowered statewide legal blood alcohol levels to .08; and bans on the possession of open alcohol containers in public. Fewer underage students at colleges in localities where four or more of these six laws were in effect were drinkers or binge drinkers.
Underage student drinking also differed according to student living arrangements. Binge drinking was lower among students who lived in residences that had greater controls. For example, among those who live with their parents off-campus, only 25 percent binge drink. And among those who live in substance free dorms, only 36 percent binge drink. However, half of those who live off-campus without their parents (50 percent) and those who live in non-restricted dorms (51 percent) binge drink. Almost three in four students (75 percent) living in a fraternity or sorority house binge drink.
The 2001 CAS survey measured the educational efforts that students were exposed to, including: lectures, meetings, or workshops; special college courses; mailings or handouts; posters or signs; and announcements or articles. Although these educational efforts appear to be targeting high-risk drinkers, their use was not associated with a decrease in heavy alcohol consumption, according to the first article. These and other prevention efforts have focused primarily on changing the choices made by the individual drinker.
"This study suggests that prevention efforts must extend beyond these familiar approaches to those that change the alcohol environment around students," said Wechsler. According to the study, these interventions might include decreasing the availability of alcohol to underage drinkers; limiting the heavy marketing and promotion of alcohol beverages to college students; raising alcohol taxes and prices; and limiting the availability of alcohol by hours of service and days of sale.
During this period of persistent high rates of binge drinking, there has been steady student backing of school policies aimed at reducing binge drinking, such as cracking down on fraternity drinking, prohibiting kegs, banning alcohol advertisements, and offering more substance-free residences.
"The majority of all students backed each of these policies, and even a majority of underage students backed cracking down on underage drinking," said Wechsler. "College students may be well ahead of college administrators and community leaders in supporting tough measures to deal with this problem."
The 2001 results from the second article confirm previous findings that underage students drank alcohol less frequently, but were more likely to drink to excess and have drinking-related problems when they drank. A major exception was the lower rate of drinking and driving among underage students. Fewer underage students drink and drive than of-age students, even when extent of driving is taken into account.
"It is possible that zero tolerance laws, which remove driving licenses from people under the minimum legal drinking age with a detectable blood alcohol content, are a strong deterrent," said Wechsler.
The citations for the articles in this release are the following: "Trends in College Binge Drinking During a Period of Increased Prevention Efforts: Findings from Four Harvard School of Public Health College Alcohol Surveys 1993-2001" and "Underage College Students' Drinking Behavior, Access to Alcohol, and the Influence of Deterrence Policies" (Journal of American College Health, (March 2002, Volume 50, Number 5). The articles are available on the Harvard School of Public Health College Alcohol Study Web site: www.hsph.harvard.edu/cas.
Co-authors of the studies with Wechsler include: Jae Eun Lee, DrPH; Toben F. Nelson, MS; Meichun Kuo, ScD; Mark Seibring, BA, BS; Hang Lee, PhD. All authors are with the Department of Health and Social Behavior at the Harvard School of Public Health in Boston. Hang Lee is also with the Massachusetts General Hospital in Boston.
The Robert Wood Johnson Foundation (www.rwjf.org), based in Princeton, N.J., is the nation's largest philanthropy devoted exclusively to health and health care. It concentrates its grant making in four goal areas: to assure that all Americans have access to basic health care at reasonable cost; to improve care and support for people with chronic health conditions; to promote healthy communities and lifestyles; and to reduce the personal, social, and economic harm caused by substance abuse-tobacco, alcohol, and illicit drugs.
Source:
Harvard School of Public Health
Contact:
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CATEGORY: CAREERS
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MAKE MORE MONEY THIS SUMMER
New book offers "GREAT TIP$" for waiters and waitresses
SIDNEY, N.Y--(COLLEGIATE PRESSWIRE)--Mar. 25--Hoping to earn $10, $15, even $20 an hour this summer? Forget the fast food counter. Skip the strip mall stores. Read this article then head straight to the busiest restaurant you can find. Yes, work will include whining customers and you will end each shift with the smell of grease in your hair. But waiting tables can provide you with more money in fewer hours than virtually any other summer employment opportunity. And did we mention waiter/waitress experience is considered an outstanding resume credential?
We asked David Cyrelson, veteran server and author of "GREAT TIP$: The Ultimate How-to Manual By Servers, For Servers," for the inside scoop on what restaurateurs are looking for. Here's what he had to say:
The first hiring reality is that no restaurant manager will give you a job simply because you want a paycheck. The second restaurant reality is that waitresses are not hired by mail. The owner or manager will want to talk with you, so have a resume, but invest more in preparing yourself.
You want to be neat and clean for any interview, but this is especially important in a restaurant. After all, you will be serving food and dealing with customers. Be sure your hands are clean and you are dressed to impress. That does not necessarily mean suit and tie or your best dress. The right outfit will suggest you fit in with the place. Applying for work in a diner? A short-sleeved shirt and slacks or a simple summer dress will be appropriate.
The third and most important hiring fact is that even with no prior restaurant experience, if you answer the "The Three Real Interview Questions" correctly you can get the job.
The Three Real Interview Questions
#1 Do you understand the restaurant business?
#2 Will you do what it takes to make it happen?
#3 Do you fit in with our team and our image?
Understanding the business means understanding the simple construct at the heart of excellent restaurant service: Every restaurant's goal is to make a profit. For that to happen, customers must enjoy their dining experience and tell their friends.
Getting a job in a restaurant is no different than working there. Simply dropping off a resume or filling out an application will not get you the job. You must demonstrate that you will do what it takes to succeed. Start by finding the manager and talking to him. And be prepared. Bring two pens and the names and phone numbers of three people who can give you good recommendations.
The person doing the hiring does not want to spend day after day interviewing people. Since you are his next applicant, he hopes you are "the one." With that in mind, when you approach the boss for your interview, smile big.
As you walk through the restaurant smiling, remember - most employers make the decision not to hire someone within the first five minutes of the interview. The next three actions will greatly improve your chance for interview success. First, take a deep breath. Next, walk tall. Finally, pause as you approach the person conducting the interview, look right into his eyes, and clearly introduce yourself with something like: "Congratulations on opening your new restaurant. My name is Millie and I'd like to help make your new place a great success." Or, "Good afternoon. My name is Bill. I've heard great things about this place. I've come to join the team."
When the interviewer speaks, listen carefully. Here are some standard restaurant interview questions. A little examination will show you they are "The Three Real Interview Questions" in disguise.
"Tell me about yourself."
"Why do you want to be a waiter/waitress?"
"What are your strengths and weaknesses?"
Possible Answer:
"I'm the type of person who enjoys the highs and lows of dealing with people. I like the comfort of an established routine mixed with new challenges. Working here would give me all of that and I would give my all to your customers."
"What kind of experience do you have?"
"We get crowded. Can you handle a mob?"
"You have no experience. Why should I hire you?"
Possible Answer:
"I understand every restaurant's goal is to make a profit. For that to happen I've got to insure every customer enjoys eating here and says good things about your place. I'm ready to do everything I can to make that happen."
"Describe your ideal job."
"Why do you want to work here?"
"How much money do you need to make?"
Possible Answer:
"I'm looking for the type of job where creating happy customers is rewarded. Each table is a chance for everyone to win. The customers have a great time. The restaurant makes money. And I get the tips and satisfaction of a job well done. I want to do that as often as possible."
Read the sample questions again. Think about how they relate to "The Three Real Interview Questions" and the goal of every restaurant. Adjust the answers given to fit your situation and personality. Answer the questions honestly and take time to choose your words. Think about what you could say, but don't over-rehearse. Your words should sound natural, not like lines from a script.
After you have answered two or three questions, look the interviewer in the eyes and say, "I would really like to work here. How am I doing?" Listen carefully to the answer. A good manager will be honest and tell you his impression of your strengths and weaknesses. If he decides not to hire you, don't lose hope. Interviewing skills take practice and time to develop. Learn from this experience and you will be better next time. If he tells you something like, "So far so good," be sure to smile and say, "Thank you."
Use the interview as an opportunity to gather information and give the Decision Maker some positive ego strokes. Here are two great questions: "How did you get started in this business?" "What is your favorite thing about the restaurant business?"
Once hired, you'll need to quickly learn what to do, and how and when to do it. "GREAT TIP$: The Ultimate How-to Manual By Servers, For Servers" is your complete guide for restaurant success. Recommended by Restaurant Business magazine and by servers across America, "GREAT TIP$" is guaranteed to improve your earning power. "GREAT TIP$" is available for $14.95 on-line at www.BookMasters.com/GreatTips or by calling 800-247-6553.
Source:
Great Tips, Inc.
Contact:
XXXXXXXXXX
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TopCoder Announces Sixteen Finalists For $150,000 Sun Microsystems and TopCoder Collegiate Challenge
Computer Programming Tournament Will Award $100,000 To Winner
GLASTONBURY, Conn.--(COLLEGIATE PRESSWIRE)--Mar. 25--TopCoder, Inc., a company committed to identifying and promoting computer programming talent, announced today the 16 finalists - four Regional Champions and 12 "wildcards" - to compete in the upcoming final rounds of the 2002 Sun Microsystems, Inc. and TopCoder Collegiate Challenge tournament being held April 19-20 at the University Park Hotel @ MIT in Cambridge, Massachusetts. The tournament has a total prize purse of $150,000, with the winner receiving $100,000.
The four Regional Champions are: Northeast - Ben Wilhelm (Oberlin College), Southeast - Trayton Otto (Georgia Institute of Technology), Midwest - Tom Sirgedas (University of Michigan-Ann Arbor), and West - Dan Adkins (University of California-Berkeley). The 12 "wildcards" include: Nathan Paymer, Ling Li, and Po-Shen Loh (California Institute of Technology), Daniel Wright, Eugene Davydov, and Ante Derek (Stanford University), James Esser (University of Minnesota-Twin Cities), Logan Hanks (Virginia Polytechnic Institute State University), Jonathan Salz (Massachusetts Institute of Technology), Joseph Nievelt (Michigan Technological University), Jeremy Haubold (Purdue University), and Ambrose Feinstein (University of Central Florida).
All finalists advanced to the championship rounds based on their scoring in a series of online elimination rounds, which began with a field of 512 competitors on February 19, 2002. Regional Champions had the highest point totals during the Regional Finals, held on March 13. The "wildcard" advancers finished with the next 12 highest point totals, regardless of region.
"Sun is proud to be the exclusive sponsor of the 2002 TopCoder Collegiate Challenge, which clearly identified some of the best collegiate programmers in the country," said Stans Kleijnen, vice president, market development engineering at Sun Microsystems, Inc. "TopCoder in association with the Sun Developer Connection (SDC) program -- Sun's overarching resource for individual developers which includes access to programs such as the Student Technology Associate Representative (STAR) program -- are working together to empower university students to deliver cutting-edge technology presentations, to their peers and gain valuable experience and industry insight in the process."
"Given the pedigree of these outstanding students, it is clear that we have identified the future leaders of software development and the technology industry," said TopCoder founder and Chairman, Jack Hughes. "TopCoder has over 6,000 collegiate members. These 16 have put in a tremendous effort in order to elevate above a crowded field of the best and the brightest. The energy and excitement during the online elimination rounds was amazing. We look forward to seeing them all at MIT in April."
This is the second annual Collegiate Challenge and third major programming tournament hosted by TopCoder. The 2001 TopCoder Collegiate Challenge was held in June 2001, and was won by Jason Woolever, a Massachusetts Institute of Technology graduate student. Woolever is currently a Senior Research and Development Engineer at Synopsys, Inc. of Sunnyvale, California.
About TopCoder, Inc.
TopCoder, Inc. organizes and hosts online and onsite programming competitions for its members. With a global membership database, TopCoder members extend across all professional and collegiate levels. The attraction of competition and the associated rewards create a powerful community of programmers. Access to this community is granted to corporate partners who both promote and profit from the relationship. For more information and registration details visit www.topcoder.com.
About Sun Developer Connection Program
Building on Sun's vision to enable services on demand with the latest open technologies, the Sun Developer Connection (SDC) offers individual developers and software development partners a single, worldwide entry point to build a technical and business relationship with Sun. As one of the largest developer communities in the world, the SDC is the connection to Sun for comprehensive resources to build and market solutions leveraging Sun's open technologies, products, business development, and community forums. All programs, registration and eligibility information can be found at https://www.sun.com/sdc. STAR is designed to empower university students to deliver cutting-edge technology presentations, to their peers and gain valuable experience and industry insight in the process. For more information about the STAR program, go to: https://www.sun.com/developers/evangcentral/students/sunstar.html
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Source:
TopCoder, Inc.
Contact:
XXXXXXXXXX