You answered it as if it were any other question about company policies, rather than the gross, out-of-line statement that it was. ” followed by, “I’m having trouble understanding this question as anything other than wildly inappropriate.” Followed by keeping a really close eye on him, because someone who does this is usually someone who’s going to have loads of other problems too (as you saw later that day).
I don’t blame you for that; it’s hard to have a perfect answer in the moment when you’re so taken off-guard. Frankly, it’s so wildly inappropriate and indicative of other likely problems that it also wouldn’t have been unwarranted to revisit the question of whether you’d made the right hire (had he not taken care of that for you a few hours later). I don’t want to be a reference for my lazy acquaintance I’m finding myself in between a rock and hard place.
I have been scheduling phone screenings and in-person interviews with job candidates.
For calls, I offer two days, allowing them to tell me a time that works best for a brief chat.
The combination platter of enchiladas, tacos, and tortillas became the unvarying standards of the Tex-Mex menu, while new dishes like chimichangas (supposedly invented in the the 1950s at El Charro restaurant in Tucson, Arizona) and nachos (supposedly first served at a consession at Dallas's State Fair of Texas in 1964...) were concocted to please the American palate....
It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.
Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking.
"Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...
Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.
Linguists remind us words are often used for several years before they appear in print. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil.
What are your thoughts on accommodating such requests and could they be an insight into work behaviors?