China is the biggest market in the world, and many countries such as Germany, the USA, the UK and Russia do a lot of business in China. Let's have a look at some important tips to help you be successful when dealing with these nationalities.

    First, you must be punctual (准时的) with Germans. Even 5 minutes late makes a bad impression. Being punctual is also very important in the USA. In the UK, it's important to be punctual for business meetings, but nobody expects you to be on time for a social event. Half past seven really means a quarter to eight, or even eight o'clock! With Russians, you should always be on time, though it is not unusual for them to be one or even two hours late!

    It is best to dress formally and wear dark colours when you meet people from all the four countries. In Russia, designer clothes are very common. Don't be surpri if you go to an office in the UK on a Friday and find everyone wearing jeans. Many companies have “dress down Friday”, when people wear casual (随便的) clothes.

    In Germany, first names are only used by family members and close friends, so be prepared to use titles and last names. In the USA you will usually be invited to use first names almost immediately. The British are quite informal and using first names in business is more and more common, especially among younger people. In Russia, however, nobody uses first names, so use titles and last names.

    In conversation, the British and the Americans value humour, and both like to talk about sport. The weather is also a good topic of conversation with the British and the Americans, but avoid talking about politics. In Russia, say positive（肯定的） things about their country, but avoid making complaints. The Germans, however, prefer to get straight down to business!

    So, use these tips, and you will be on your way to a successful international business career!

    Eight days for just￥12,000

    Departs: May－October 2017

    Includes:

    Return flights from 6 China's airports to Naples

    Return airport to hotel transport

    Seven nights'accommodation at the 3-star Hotel Nice

    Breakfast

    The service of guides

    Government taxes

    Join us for a wonderful holiday in one of the Europe's most wonderful－Naples in Italy if you want to have a nice time in a beautiful small quiet place. The ancient Romans called the city “happy land” with attractive coastline, colorful towns, splendid views and the warm Mediterranean Sea. Your best choice for a truly memorable holiday!

    Choose between the peaceful traditional villages of Sant' Agata, set on a hillside six miles away from Sorrento, or the more lively and well-known international resort town of Sorrento, with wonderful views over the Bay of Naples.

    Breathtaking scenery, famous sights and European restaurants everywhere. From the mysterious Isle of Capri to the hunting ruins (废墟) of Pompeii, and from the unforgettable “Amalfi Drive” to the delightful resorts (景点) of Positano, Sorrento and Ravello, the area is a feast for the eyes! Join us, and you won't be disappointed!

    Price based on two tourists sharing a double room at the Hotel Nice. A single room, another￥2,000. A group of ten college students,￥10,000 for each.

    Like to know more? Telephone Newmarket Air Holidays Ltd on: 0845-226-7788 (All calls charged at local rates).

    Saber Miresmailli was on vacation in London when, caught in a bit of traffic on London Bridge, he decided to take a photo of Tower Bridge.

    “I noticed the couple,” he said. “At that moment, I did not see anyone from the wedding party or a photographer with the couple, so I took several pictures. Usually, my pictures are not very good given the fact that I don't use flash and I don't stop to compose (构图)-so when we get back after two weeks, I was very surprised to find this one turned out so well.”

    Miresmailli said, “I thought to myself, if it was me getting married, I would have wanted the picture.” So he posted the photo on Facebook and attached a few friends with the hope of finding the couple and passing them the picture. What happened next, he said, “was crazy”. “I received more than 2,000 requests from perfect strangers and lots of positive and negative emails.” Until this afternoon, almost 230,000 people had shared his Facebook post on the photo.

There's also been an uncertain identification of the couple. It's likely that their names are Laura and James. “If it's the right couple,” Miresmailli said, “they are on their honeymoon in Bali and have no idea about the photo. I believe they will be shocked to find out about their fame.”

    Miresmailli said he's been drowned by the interest in the photo. “I just want to give them their picture and go back to work and tend my tomatoes,” he said.

    No one is sure how the ancient Egyptians built the pyramids near Cairo. But a new study suggests they used a little rock 'n' roll. Long ago builders could have attached wooden poles to the stones and rolled them across the sand, the scientists say.

    "Technically, I think what they're proposing is possible." physicist Daniel Bonn said.

    People have long puzzled over how the Egyptians moved such huge rocks. And there's no obvious answer. On average, each of the two million big stones weighed about as much as a large pickup truck. The Egyptians somehow moved the stone blocks to the pyramid site from about one kilometer away.

    The most popular view is that Egyptian workers slid the blocks along smooth paths. Many scientists suspect workers first would have put the blocks on sleds. Then they would have dragged them along paths. To make the work easier, workers may have lubricated the paths either with wet clay or with the fat from cattle. Bonn has now tested this idea by building small sleds and dragging heavy objects over sand.

    Evidence from the sand supports this idea. Researchers found small amounts of fat, as well as a large amount of stone and the remains of paths.

    However, phyficmt Josepn West thought there might have been a simpler way, who led the new study. West said, "I was inspired while watching a television program showing how sleds might have helped with pyramid construction. I thought, "Why don't they just try rolling the things?" A square could be turned into a rough sort of wheel by attaching wooden poles to its sides, he realized. That, he noted, should make a block of stone "a lot easier to roll than a square".

    So he tried it.

    He and his students tied some poles to each of four sides of a 30-kilogram stone block. That action turned the block into somewhat a wheel. Then they placed the block on the ground.

    They wrapped one end of a rope around the block and pulled. The researchers found they could easily roll the block along different kinds of paths. They calculated that rolling the block required about as much force as moving it along a slippery path.

    West hasn't tested his idea on larger blocks, but he thinks rolling has clear advantages over sliding. At least, workers wouldn't have needed to carry cattle fat or water to smooth the paths.

    You discover a shampoo that leaves your hair looking beautiful. But gradually, as you use it more, it's magical effects seem to disappear. "It's just your hair getting used to it, "your mom says. And so you put the shampoo away and look for your next wonder product.

    It sort of makes sense -why would something that left you looking nice at first suddenly start losing its effect after some time? Are there some other factors(因素)at play? Can your hair really get used to a certain shampoo?

    Marie Claire spoke to hair experts and it turns out that it's not true. Your hair cannot get so used to a product that it just stops working.

    So what is the deal? Cynthia Alvarez, a famous hair stylist, explained that there are a number of factors leading to your hair puzzle, but basically, it's not the shampoo. "A shampoo does not stop working because your hair get used to it, she said." If your shampoo stops giving you the results you want, the condition and needs of your hair have most likely changed, or the season may have changed -it's more humid(in $), the sun is stronger, or the air is drier. Your state of health may also be different from a recent illness.

    In other words, you need to give up blaming the shampoo. So what can you do to make your hair look beautiful for a little longer? Alvarez suggests changing your ways of hair care when factors, such as the weather, change. Experts also suggest keeping an eye on the amount of shampoo and conditioner(H%i )you're using because over conditioning can be bad for your hair.

Perhaps you know them as "taters", "spuds", or "Kennebees", or as "chips", "Idahoes", or even "shoestrings". No matter, a potato by any other name is still a potato — the world's most widely grown vegetable. As a matter of fact, if you are an average potato eater, you will put away at least 100 pounds of them each year. 

That's only a tiny amount grown every year, however. Worldwide, the annual potato harvest is over 6 billion bags. Each bag contains 100 pounds of potatoes, some of them as large as four pounds each. Here in the United States, farmers fill about 400 million bags a year. That may seem like a lot of "taters", but it leaves the United States a distant third among world potato growers. Polish farmers dig up just over 800 million bags a year, while the Russians lead the world with nearly 1.5 billion bags. 

People eat potatoes in many ways-baked, mashed, and roasted, to name just three. However, in the United States most potatoes are devoured in the form of French fries. One fast-food chain alone sells more than $1 billion worth of fries each year. No wonder, then, that the company pays particular attention to the way its fries are prepared. 

Before any fry makes it to the people who eat at these popular restaurants, it must pass many separate tests. Fail any one of these tests and the potato is rejected. For example, only Russet Burbank potatoes are used. These Idaho potatoes have less water content than other kinds, which can have as much as 80 percent water. Once cut into "shoestrings" shapes, the potatoes are partly fried in a secret blend of oils, sprayed with liquid sugar to brown them, steam dried at high heat, then flash frozen for shipment to individual restaurants. 

So, now that you realize the enormous size and value of the potato crop, you can understand why most people agree that this part of the food industry is no "small potatoes".