Bias in the workplace
Being a working woman isn’t easy. As evidenced by the recent scandals at Uber and Fox News, sexual harassment is still rampant in many workplaces, revealing company cultures that treat women as entertainment accessories rather than equal players.
Although less invasive, gender biases and stereotypes are foundational to a sexist culture that makes such harassment possible – a culture that insists that women are less valuable and less intelligent than men.
Contributing to the ceiling
Deb Liu, vice president of platform and marketplace at Facebook, points out that gender stereotypes are more than just a nuisance – they actually limit what women can achieve in their careers.
Studies show that women who belong to a parent-teacher association are 79 percent less likely to be hired.
They will be offered a significantly smaller salary, because recruiters question their commitment to their career. While it may be legitimate to question a candidate’s work-home balance, male candidates with children are not penalized in the same way as women.
The golden question
Fortune.com asked Liu “How can women respond to gender stereotyping at work?” Liu encourages readers to call out gender stereotypes when you hear them, pointing out that “Each time we let stereotyping go by without calling it out we… tacitly agree that stereotyping is okay. These missed opportunities allow gender stereotyping to persist.”
But how do you call it out?
It’s especially difficult to call out gender stereotypes because you might just get stereotyped again. If you respond with hurt or offense, you may be told that you are being too emotional, oversensitive, or hysterical, or you might get a reputation as the one who always pulls the “gender card.”
While Liu recommends calling out gender stereotypes, her method may work for some better than her others.
The examples she gave were fairly straightforward. For example, when a male coworker described a female job candidate as “too bossy,” Liu responded, “Please don’t say that. You wouldn’t use that term to describe a male candidate.”
Liu’s response does two things.
First of all, it sets up a boundary of acceptable behavior. Setting a firm boundary can be particularly helpful if you don’t have the time or emotional energy to help someone unpack their bias. Simply saying “I don’t care for that type of language, please don’t use it around me,” may not cause the person to magically transform their bias, but it will give them something to think about, and will remove the offending behavior from your immediate vicinity.
Pointing out how a word or stereotype would be applied differently to a man is also helpful. The Family Circle First Lady Cookie Contest apparently seemed like a cute idea for many years, until Hilary Clinton ran for office. The idea that a “first husband” would bake cookies to help his wife’s campaign seemed embarrassing – which illuminated how absurd the entire concept was in the first place.
What worked well for Liu is these call-outs, because her coworkers were willing to examine their language and then clarify more specifically what they really meant. A coworker who described Liu’s meetings with the loaded term “gossipy” was forced to get specific and point out that the chatty, casual atmosphere of the meetings didn’t suit him.
Asking someone directly “what did you mean by that?” can be a powerful way to call out a stereotype.
If you simply label the person as sexist, they may go on the defensive. Asking what they meant gives the person the benefit of the doubt that they may not have meant to put down someone, while also subtly but directly challenging them to explain their meaning in a thoughtful way. If they are simply being biased, they’ll probably stutter and mumble and realize their embarrassing mistake. If they didn’t really mean to be sexist, they’ll be encouraged to find a way to say what they meant that doesn’t rely on a gender stereotype.
As Liu explains, “Making implicit gender stereotypes explicit and openly confronting them… pushes us to challenge those notions, which ultimately benefits us all.”
Taking this strategy one step further
Liu makes some great suggestions, and I’d like to add my own – and remind readers that these strategies work for gender biases (both men and women), but could also be applied to stereotypes about race, sexual orientation, or other identity factors.
One strategy is to recast the offensive comment in the light of the person’s more positive values or behavior.
For example, I might say, “Kristen, I’ve always noticed how respectfully you treat the men in the office. So I’m surprised to hear you use such a loaded term to describe Jason.” Once again, you reduce the likelihood that the person becomes defensive by assuming (or at least pretending to assume) that they didn’t mean to be sexist. This strategy helps close the cognitive gap in people who think of themselves as open-minded and fair, but still unconsciously exhibit bias.
If you can afford the emotional vulnerability, it can sometimes be helpful to respond by expressing your feelings.
This strategy works best with people who already respect you and care about how you feel. Point out how stereotypes about women, even when applied to someone else, make a hostile work environment for you. For example, at a past job, when we hired an older woman to join our team, I heard a man jokingly ask, “whose grandma is that?” I let him know that while his joke may have seemed innocent, it made me nervous to wonder if I would feel out of place or lose the respect of my coworkers as I aged. When he thought about me, someone he respected, being the butt of such a joke, he realized his error and apologized.
Besides learning the delicate art of calling out bias, we need to also train ourselves to receive such feedback well, in whatever form it comes.
Requiring women to not only process stereotypes, but to do so calmly, eloquently, and effectively, and then to deal with the backlash, is a lot to ask (especially after being told to be calm and sit down for so many generations).
Hearing a gender stereotype can be a truly demoralizing experience. Have compassion for the fact that a coworker may feel vulnerable, hurt, angered, or frightened, so their response may not always be graceful, be they male or female.
Practice makes habits. Make good habits
Whatever your strategy, don’t give up! Bias is everywhere, so you’ll have lots of opportunities to practice. It’s an unfortunate burden that women have to carry, but a necessary one.
Only by calling out stereotypes when we see them can we begin to challenge these unconscious biases and create a more equal workplace.
What freelancers need to know about new tax form 1099-NEC
(BUSINESS ENTREPRENEUR) There’s a new tax form for freelancers, but don’t hyperventilate. It’s not as bad as it sounds.
Dear freelancers and workers of the gig economy: You can stop banging your head on your desk. Or your table at a café. Or any hard surface near your couch.
The words “new tax form” are terrible, horrible, no good words for anyone, let alone independent workers. In this case, the “new” form is really a resurrected old one that replaces the 1009-MISC you’ve been getting from clients who’ve paid you more than $600.
And that’s the most important thing you need to know. Make sure your clients have sent you the right form – 1099-NEC – by Feb. 1, 2021. NEC stands for nonemployee compensation.
Of course, there could be all sorts of exceptions and blah-di-blah that might apply to you. Look to Forbes.com for the gritty accounting details, including why this came about.
TL;DR: The Protecting Americans from Tax Hikes Act of 2015 (PATH Act) aims to fight tax fraud by closing the time between when independent contractors can file their returns (Jan. 31) and some employers’ deadlines for submitting their own tax forms to the government (sometimes as late as the end of March). That meant fraudsters could file tax returns and claim a refund before the IRS had time to match up the numbers.
Speaking of matching up numbers: Make sure the number in Box 1 on the 1099-NEC is the same number you have in your records. Paying taxes on money you didn’t earn is what experts call “not good.”
So… you are keeping those records as you collect payment, right? Just a tip: If you’ve been keeping track of invoices, payments, and business expenses on a spreadsheet, you might want to check out the free accounting software Wave.
The IRS is going to release more info about filing requirements later in the year, but it’s always a good idea (for freelancers especially) to get a head start on collecting and adding up the receipts.
You may even minimize your banging-head-on-the-table headaches in 2021.
Here’s why you shouldn’t start a startup
(BUSINESS ENTREPRENEUR) Building your own startup and being your own boss sounds tempting, but be sure you make these considerations before starting out.
2020, a year for our generation that will most likely be marked in infamy for decades to come. At least I hope that this is the bottom of the barrel, because if there’s even further to go… Those fallout shelters are starting to look homey.
A lot of people, myself included, are looking for different options for new careers. Maybe it’s time to place some faith in those back-burner dreams that no one ever really thought would come to fruition. But there are some things about starting up a new business that we should all really keep in mind.
While you can find any number of lists to help you to get things going, here’s a short list that makes beginning a new business venture a monumental effort:
- You need to have a unique idea with an impeccable execution. Ideas are a dime a dozen. But even the goods ones need the right business-minded person behind it to get things going for them.
- Time, time, and more time. To get a startup to a point where it is sustainable and giving you back something that is worthwhile, takes years. Each of those years will take many decisions that you can only hope will pan out. There is no quick cash except for a lottery and you have to be extra lucky for those to get you anything. This whole idea will take years of your life away and it may end in failure no matter what you do.
- You have to have the stamina. Most data will show you that startups fail 90% of the time. The majority of those are because people gave up on the idea. You have to push and keep pushing or you’ll never get there yourself. Losing determination is the death of any business venture.
- Risk is a lifestyle. To get anywhere in life you have to risk something. Starting a business is all about risking your time and maybe your money to get a new life set up. If you can’t take risks for the future then you can’t move up in the business world.
- Bad timing and/or a bad market. If you don’t have a sense for the market around you, which takes time and experience (or a lot of luck), you won’t make it. A keen business sense is absolutely necessary for you to succeed in a startup. Take some time and truly analyze yourself and your idea before trying something.
- Adaptability is also a necessity. The business world can be changed at the drop of a hat, with absolutely no warning. Rolling with the punches is something you have to do or every little change is going to emotionally take a toll on you.
- Lastly, not all of this depends upon your actions. If you start something that relies on investors, you’re likely going to get told “no” so many times that you’ll feel like it’s on repeat. Not everything is dependent upon your beliefs and whims. You need to be able to adjust to this and get people to see things from your point of view as well. But ultimately, it’s not all about you, it’s also about them.
These are just a few ways that starting a startup could stress you out. So, while the future could be bright, stay cautious and think twice before making any life changing decisions.
Restaurants: Going digital is simple with these tools
(BUSINESS ENTREPRENEUR) In 2020, restaurants going digital is critical. Luckily, it’s also easy, safe, and may even save you money.
So, you own or manage a restaurant and you have yet to “digitize” your menu for COVID-era safe ordering? No problem! Transitioning your menu and service to the virtual realm has never been easier. There are a ton of options for restaurants to choose from to keep your customers feeling at-ease, your front-of-house staff happy, and the whole service experience streamlined for all parties involved.
A free app with over 500 restaurant partners and 5k+ active users, AAHI is a user-friendly platform that uses QR codes to share menus and NFC for contactless payments. AAHI boasts a 25% order increase for participating restaurants and who can say no to that, especially during these tough times. Additionally, you’ll be cutting down on operational costs by around 30% (better tech equals less need for servers!), and your laid-off staff will be able to collect unemployment if they need to.
Another free (up to 200 views a month) app with an emphasis on curbside pick-up is Orderlina. Customers scan a QR code, which takes them to the same menu they would see if they were going to eat in, making it an integrated experience. A bonus is that the app links your menu to your social channels. I always say, free marketing is never a bad thing! Plus, you’ll be more likely to gain followers and receive micro-content from satisfied customers. Win-win!
Especially with winter right around the corner and outdoor seating becoming an increasingly limited option (especially depending on where you live), everyone in the industry is eventually going to have to make the shift to digital – the question is when. Physical menus have become a thing of the past. Not only are they potential vessels for spreading COVID-19, but if you are using disposable paper ones, you’re undoubtedly creating unneeded waste. Same goes for the exchange of cash, or card payments that require contact. Good riddance!
The common goal across the entire industry right now is to stay open and bring in capital in whatever capacity possible, while also maintaining a healthy staff and a pleasurable, safe experience for patrons. That’s going to require some adjustment and creativity compared to service pre-COVID. By converting to digital, you are putting your best foot forward into the uncertain future for the restaurant industry.
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