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The purpose of this paper is to better understand women’s working relationships and career support behaviors, by investigating expectations women have of other women regarding senior women’s roles in (and motivations for) helping junior women succeed, and junior women’s engagement in their own career advancement behaviors.

The authors surveyed self- and other-reports of senior women’s engagement in career assistance behaviors on behalf of junior women colleagues, and junior women’s engagement in their own career advancement behaviors. One sample of respondents indicated to what extent they believed senior women did engage in career assistance toward junior women, and to what extent they believed junior women did engage in career advancement. Another sample indicated to what extent they believed senior women should engage in career assistance, and to what extent they believed junior women should engage in their own career advancement.

Results suggest a disconnect between the expectations and perceptions junior and senior women have of each other. Junior women expect senior women to engage in career assistance behaviors to a greater degree than they believe senior women are engaging in such behaviors, and junior women think they are doing more to advance their careers than senior women are expecting them to do. The authors examine individual and organizational implications of these unmet expectations and perception mismatches.

Women-to-women working relationships are under-studied, and typically viewed in either/or terms – good or bad. The findings provide a more nuanced understanding of women’s perceptions and expectations and offer suggestions for how women can influence female career advancement.

Many human resource professionals erroneously believe that they can hire the best employees without the assistance of decision aids. The purpose of this study is to examine personal and situational characteristics that may relate to preference for intuition‐based approaches to hiring employees.

A representative sample of 206 managers and directors of human resources management was asked to complete an online questionnaire addressing psychological constructs and career information.

The authors found that the profile of a professional who prefers intuition‐based hiring is one who is an experiential thinker (i.e. tends to make everyday decisions based on feelings), is less experienced, works for a smaller organization, and does not possess advanced professional certification. Hiring context (i.e. selecting hourly versus salaried employees) did not influence preferences for intuition‐based hiring.

Elements of the study are cross‐sectional and based on self‐reports. This does not allow for causal interpretations and increases the risk of common method bias.

Qualities that serve a human resource professional well in some aspects of work performance may interfere with the adoption of evidence‐based practices.

This study is the first to examine the characteristics of human resource professionals that are associated with a preference for intuition‐based hiring, and provides a new measure of selection decision‐making approach that may be used as a dependent variable in future research on the topic.

Indecision is not the hallmark of a great manager, but what do we know about when and why managers avoid or postpone decisions? The purpose of this paper is to discuss the limited research on indecision.

This article reviews research from judgment and decision making, psychology, management, and marketing literatures to assemble what we already know about indecision. The review spans situational and personal determinants of indecision, highlighting what we know about when and why people experience indecision as well as who is predictably indecisive.

Decisions are avoided when people are asked to justify them, when options are similar in attractiveness, and when there are a large number of options to consider. Indecision may sometimes be a result of systematic biases (i.e. omission bias and status quo bias), and indecisive people may be more prone to confirmation bias. Finally, indecisiveness is related to numerous other individual differences, many of which are negative.

Specific recommendations for managers include evaluating options separately rather than comparing options, structuring incentive systems to reward decisive action, and explicitly considering the risk of lost opportunity when deciding whether to put off making a decision.

The literature reviewed in this paper spans diverse disciplines and perspectives. This paper provides a starting point for managers and researchers interested in understanding indecision: when and why it occurs, who is likely to be most indecisive, and what we might do to counter indecision.

A narrative inquiry was conducted to explore the complexities of learning English and Korean as subject matter in cross-cultural contexts in contributing to teacher identity, with possible tensions of identity teachers experience as ethnic Koreans teaching at an international school in Korea that promotes non-Korean, international education in English as a “language of inclusion” and instruction. With expansions of international schools in South Korea, also growing are numbers of Korean teachers teaching at such schools as returnees, individuals with cross-cultural experience. Stories of one Korean language and literature teacher with international schooling experience were examined.

While identifying the practical benefits of acquiring English, she expresses her concern for the presumed loss of Korean as a product of the prioritized use of English on campus. Equally recognized are the diverse opportunities not commonly available at Korean public schools that the participant upholds from her own experience. She acknowledged that her opportunities for the development of English language skills to a high level of proficiency through international education is not commonly accessible to all students in the Korean public school system. She also considered possible impacts associated with prioritizing the use of English over Korean in her international education experience, including their influence on: her sense of identity as a teacher and as Korean; her cultural knowledge as Korean; and her teacher knowledge as she supports her students' learning of English as subject matter in ways that might, in turn, also impact their sense of identity as Korean.

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

If it is a fraud to dye an unripe orange to make it look ripe, why should it be permissible to dye winter butter to make it look like summer butter?”, he says. Or one might add, to dye a biscuit brown to imply the presence of chocolate or to colour a cake yellow to simulate the addition of eggs? Our third heading is, What? What colouring matters should be allowed, and upon what conditions? Great Britain is the only leading country which has not a legal schedule of permitted colours. In this country any colouring agent may be added to food, except compounds of antimony, arsenic, cadmium, chromium, copper, mercury, lead and zinc. Gamboge, picric acid, victoria yellow, manchester yellow, aurantia and aurine are also prohibited. The addition, however, of any other colouring agent which is injurious to health would be an offence under the Food and Drugs Act. Other countries, including the United States of America, France, Canada, Australia, New Zealand, Italy, Spain, Sweden and Denmark have drawn up lists of permissible colours. And so the question arises—is it preferable to draw up a list of permissible colours or one of prohibited colours? It is obvious that if only certain colours are prohibited the remainder may be legally employed so long as they are not injurious to health. Thus a colouring agent may be used for a considerable time before it is proved to be injurious, whereas, if only‐certain colouring agents which have been previously proved to be non‐injurious were permitted, this risk of possible danger to health would be avoided. There is no doubt that in many cases proof of injury to the health of the human being is difficult to obtain. Much of the work that has been carried out to establish whether a particular dye is harmless or not has involved the use of dogs as test subjects. This does not appear to be a very satisfactory method of testing, for obviously dogs may react very differently from human beings towards chemicals. A dog's digestive powers are stronger than those of humans. No one would think of suggesting that bones are suitable food for humans just because dogs love them! Matta found that the capacity to depress the human digestion is possessed not only by poisonous dyes but also by dyes which he had proved to be non‐poisonous to animals. In bacteriology the addition of very small amounts of certain dyes to the culture medium will retard the growth of particular organisms and therefore it would seem possible that some dyes might adversely affect the action of enzymes in the body. So it would seem of importance that, if possible, all colouring matters, before being permitted to be used in food, should be proved by a competent authority to be harmless to human beings. If the effects of colouring matters upon the human digestive processes cannot be easily carried out in the body then it might be possible to perform such tests in vitro, using artificial gastric juice. It may be argued that the proportion of colouring matter added to food, ranging from about 1 part in 2,000 to about 1 part in 300,000, is so small that any particular colouring agent would need to be a deadly poison before any appreciable injurious effect upon health would occur. This argument does not, however, take into account the possible injurious effects which may be caused by the frequent ingestion of colouring matters which may have but mild toxic properties. It is known, for instance, that many synthetic colours have marked antiseptic properties even in highly diluted solutions, and therefore they may adversely affect the digestive processes. In any case, surely it would be wiser to eliminate all risks by requiring that official physiological tests should be carried out upon colouring matters before they are permitted to be used in food. One has to safeguard not only the healthy person but also the very young, the old and those who are of a delicate constitution. A harmless colour has been defined in Canada as one “which will not retard digestion nor have special physiological effects when consumed in quantities corresponding to 2 grains per day per adult.” The Departmental Committee in its report on “The use of preservatives and colouring matters in food,” published in 1924, stated that “It appears to us that definite evidence from direct experiments should be obtained as to the harmlessness of a dye before its use should be permitted in food. We have therefore come to the conclusion that a list of permitted colours should be prepared and that no colours other than those in such a list should be allowed to be used in the preparation of food. The list should, in our opinion, be prepared by the Minister of Health and issued by him, provision being made for the consideration of claims advanced by traders for the recognition and approval of additional colours on satisfactory evidence of harmlessness. We do not think that action such as this should seriously embarrass manufacturing interests, or is a course on which it is unreasonable, in view of the importance of the subject, to insist.” Yet, in spite of these recommendations of the Committee, no list of permitted colours was passed into law, and one wonders why. One argument against the drawing up of a list of prohibited colours is that even if a non‐prohibited colour is proved to the satisfaction of a given Court to be injurious to health that decision is not binding on other Courts and so there may be a lack of uniformity. A certain colour may be permitted in one town and prohibited in the next, which fact might add to the difficulties of the large scale manufacturer whose products are sold over a wide area. The leading manufacturers of dyes for use in food no doubt exercise great care in their preparation and such products are normally free from objectionable impurities, but it is possible that other dyestuff manufacturers are not so particular concerning the purity of their products. For instance, about 1938 a firm was fined for selling “Damson Blue” containing 540 parts of lead per million. Therefore it would seem necessary that some official control over the dyes that are sold for use in food should be introduced. The manufacture of some dyes involves complicated processes, and it is stated that in the production of one particular colour over 100 different chemicals are used and thirty different reactions, occupying several weeks, must be carried out before the finished colour is produced.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Tenn. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

Heavy episodic drinking in young women has caused concern among many groups including public health professionals. The purpose of this paper is to investigate the experiences of young women’s alcohol consumption so as to facilitate better health education targeting.

This qualitative descriptive study examines the narratives of 16 young women’s experience of a “night out” framed as the Alcohol Consumption Journey.

The young women’s Alcohol Consumption Journey is a ritual perpetuated by the “experienced” and “anticipated” pleasure from social bonding and collective intoxication. The data showed three sequential phases; preloading, going out and recovery, which were repeated regularly. The young women perceived that going out was riskier than preloading or recovery and employed protective strategies to minimise risk and maximise pleasure. Alcohol was consumed collectively to enhance the experience of pleasure and facilitate enjoyment in the atmosphere of the night time economy. Implications for health interventions on collective alcohol consumption and perceived risk are presented.

The concept of socio-pleasure is valuable to explain the perpetuation of the young’s women ritualised Alcohol Consumption Journey. The binary concepts of mundane/celebration, individual/collective and insiders/outsiders are useful to illustrate the balancing of collective intoxication with group protective strategies in navigating the edge between risk and pleasure.

The risk associated with heavy episodic drinking in young people has caused concern among public health professionals. The purpose of this paper is to investigate the gender differences in the perception of risk in alcohol consumption behaviour for better targeting of messages.

This qualitative descriptive study examines the narratives of 28 young people’s experience of a “night out” framed as the Alcohol Consumption Journey to examine the ways young men and women experience context-specific risks for alcohol use.

The young people perceived participation in the Alcohol Consumption Journey involved risk to their personal safety. Both young men and young women described their alcohol consumption as controlled and perceived the risks as external inevitabilities linked to the public drinking establishments. However, they displayed noticeable gender-based differences in the perception and management of risk in diverse contexts of the Alcohol Consumption Journey. Young women drink in close friendship groups and have a collective view of risk and constructed group strategies to minimise it. Comparatively, the young men’s drinking group is more changeable and adopted a more individualistic approach to managing risk. Both groups exhibited prosocial tendencies to protect themselves and their friends when socialising together.

The concept of “edgework” is effective in providing an explanatory framework for understanding young people’s ritualised Alcohol Consumption Journey and to illustrate the context-specific risks associated with alcohol use.

Data use cultures in schools determine data use practices. Such cultures can be muted by powerful macro accountability and organizational learning cultures. Further, strong equity-oriented data use cultures are challenging to establish. The purpose of this paper is to engage these cultural tensions.

The data discourse and decisions of four grade-level teams in two elementary schools in one district were studied through observation of 62 grade-level meetings over the course of a year. The observations focused on “data talk,” defined as the structure and content of team conversations about interim student performance data.

Distinct macro cultures of accountability and organizational learning existed in the two schools. The teams’ own data use cultures partly explained the absence of a focus on equity, and none of the teams used student performance data to make instructional decisions in support of the district’s equity aims. Leadership missed opportunities to cultivate an equity-focused data use culture.

School leaders who advocate that equity importantly guides data use routines, and can anticipate how cultures of accountability or organizational learning “show up” in data use conversations, will be better prepared to redirect teachers’ interpretations of data and clarify expectations of equity reform initiatives.

This study is novel in its concept of “data talk,” which provided a holistic but nuanced account of data use practices in grade-level meetings.