Word: kitchen
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Dates: during 1990-1999
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...America had 198,848 licensed gun dealers. Most were so-called kitchen-table dealers operating out of their homes with virtually no ATF oversight. By the end of last year, the number of licensed gun dealers had fallen...
...Boston, New York and other cities throughout the nation, pairs of ATF agents and local cops set out to visit every local dealer listed in bureau files to inform them of their new obligations. The great majority of license holders turned out to be the kitchen-table variety. Most seemed to be hobbyists who merely used their licenses to buy guns at wholesale prices. But across the nation, police and ATF, prodded by the press, discovered kitchen-table dealers who had become conduits to the bad guys, in some cases selling thousands of firearms...
...legal institutions. Gun-control sentiment is everywhere in the country these days--in the White House, the presidential campaigns, the legislatures, the law courts and the gun industry itself. But it seems nowhere more conspicuous than in the villages, the houses of worship and the consensus of the kitchen...
...hands. Oberdorfer, manager of direct sales for magazine publisher Rodale Press in Emmaus, Pa., is running out of time. She's part of an eight-member sales group that is seconds away from diving into a gourmet meal of its own creation. The group is in the kitchen of the Team Cooking Group, brainchild of New York's Cooking by the Book cooking school and Take Charge Consultants of Downingtown, Pa. They are learning how to deal with limited resources and how to become more cross-functional, goals set by their manager. But for the past two hours the team...
Team members from the rest of the kitchen converge around Oberdorfer to help finish the cookies. Before they started cooking, the group split into two- or three-person teams that would, to their surprise, switch places at the appetizer, entree and dessert stations. The job shuffle was designed to address their boss's desire for them to share tasks better. It wasn't always easy. The first shift had a communications crisis: "The recipe says broil, but the oven's on bake!" (The incoming veggie team hadn't been debriefed on a menu change...