“

Obstacles don’t have to stop you. If you run into a wall, don’t turn around and give up. Figure out how to climb it, go through it, or work around it. - Michael Jordan

”

Jarod Wunneburger – summer intern

Some of our longstanding clients may recognize Jarod’s last name. This summer our incredibly valuable intern is none other than the son of Vicki Wunneberger, McElroy’s intake and shipping coordinator of 16 years. No nepotism here though! Jarod came out on top after interviews and reference checks. His lightning fast learning curve and pleasant demeanor are evidence that we made the right choice. We appreciate Jarod’s contributions this summer and we wish him the best as he begins his university studies in the fall. McElroy is fortunate to be a stop on his path to success.

By Jarod Wunneberger

I guess in a profile like this I might use a great phrase such as “Way back when I was a kid” or maybe go for the more general route of “When I was younger.” I might even be daring and use the ubiquitous “back in the day.” However I don’t plan on using any those. Having just turned 18, I really don’t have much “back in the day” in me. Let’s face it, as much as I don’t want to admit it, I’m still very much a kid trying to figure out the world. My summer here at McElroy is my second real job in my life, and it’s been an interesting experience so far.

Before I delve into the juicy details of my day to day experiences answering the phones, I’ll acquiesce to the demands of a profile such as this and tell everyone a little bit about myself. Microphone and spotlight please. When I was a younger kid (told you I wouldn’t use those phrases) my parents moved me to Buda for the schools. I’ve moved once since then but I’m still enjoying Buda, a town that up to a year ago had only one stoplight. Now we proudly have two. I did some theatre programs, spent some summers with my Dad, and did normal kid stuff. Nothing really interesting happened until I entered high school.

In high school I was very active in Student Council and Band. I joined Student Council as a freshman. I can remember that first meeting where I had no idea what the heck was going on. I have to say Seniors can be pretty intimidating. When I became a Senior myself I didn’t really know what all the fuss was about. My Senior year I was elected President. As President, not only was I in charge of the council but I also found myself on various committees, including the role as student representative on the committee that chose our new principal.

Student Council presented me with many great experiences and lessons, from being in charge of a convention of nearly 600 to designing logos to coordinating proms. My best experiences were on the National and State levels, where I was chosen to be a Junior Councilor 4 times by the Texas Association of Student Councils and was given the opportunity to attend a national workshop in the summer of 2005.

In band I was a saxophonist – if you’ve ever played a saxophone you’ll understand when I say that I was a part of an interesting and unique section of the band. A friend of mine and myself were co-section leaders my Junior and Senior years. I made an unsuccessful bid for Drum Major sophomore year and instead was chosen to be Assistant Quartermaster. Senior year I became Head Quartermaster, and I was in charge of the 9 person loading crew and the brand new refitted 18-wheeler the band used to carry all of our stuff in. Good times.

This summer I find myself working here at McElroy as well as at Sonic in the evenings as a grill cook. I can proudly say that our onion rings are really hand made. I would know. Three hours battering onion rings can get to a person. I’m working over the summer to save up for the University of Southern California in Los Angeles, where I will be attending college when August rolls around. I hope to study Education and come back to be a Student Council sponsor and high school teacher. I’m very excited about going off to college and seeing the big city. GO TROJANS!

All in all, I love my life and I love the people in it. I consider myself very blessed in everything I have, and I look forward to seeing what the future holds. A little scared, but hey that’s what makes life interesting.

Korea

The People

Korea is one of the most homogeneous countries in the world, racially and linguistically. It has its own culture, language, dress and cuisine, separate and distinct from its neighboring countries. Hard work, filial piety and modesty are characteristics esteemed by Koreans. They are proud of their traditional culture and their modern economic success. Education is highly valued as the path to status, money and success.

Meeting and Greeting

• The bow is the traditional Korean greeting, although it is often accompanied by a handshake among men. To show respect when shaking hands, support your right forearm with your left hand.
• Korean women usually nod slightly and will not shake hands with Western men. Western women may offer their hand to a Korean man.
• Bow when departing. Younger people wave (move their arm from side to side).

Names and Titles

• It is considered very impolite to address a Korean with his or her given name. Address Koreans using appropriate professional titles until specifically invited by your host or colleagues to use their given names.
• Americans should address a Korean with Mr., Mrs., Miss + family name; however, never address a high-ranking person or superior in this manner.
• Korean names are the opposite of Western names with the family name first, followed by the two-part given name. The first of the two given names is shared by everyone of the same generation in the family, and the second is the individual’s given name. Example:
        Family + Shared Given + Given
          Lee            Dong            Sung
  Dong Sung is the individual’s given name. Address him as Mr. Lee or Lee Sonsaengnim (which means “teacher”).

Body Language

• Koreans consider it a personal violation to be touched by someone who is not a relative or close friend. Avoid touching, patting or back slapping a Korean.
• Direct eye contact between junior and senior businesspeople should be avoided. This is seen as impolite or even as a challenge.
• Do not cross your legs or stretch your legs out straight in front of you. Keep your feet on the floor, never on a desk or chair.
• Always pass and receive objects with your right hand (supported by the left hand at the wrist or forearm) or with two hands.
• To beckon someone, extend your arm, palm down, and move your fingers in a scratching motion. Never point with your index finger.

Corporate Culture

• Koreans expect Westerners to be punctual for social occasions and business meetings. Call if you will be delayed. However, you may be kept waiting up to a half hour. This is not a sign of disrespect, but reflects the pressure of time on Korean executives.
• Professionals meeting for the first time usually exchange business cards. Present your card and receive your colleague’s card with both hands.
• Building trust and relationships is vital to establishing a successful business relationship. This requires patience. Koreans prefer to do business with people they know.
• The first meeting is to establish trust, so business should not be discussed. Be formal in meetings until the Korean delegation loosens up.
• Negotiations are generally long and require several trips. Be prepared for business meetings to go well beyond business hours.
• Koreans generally start negotiations at an unreasonable position and prepare to compromise. Koreans are tough negotiators and admire a firm, persistent negotiator, but refrain from being too aggressive.
• A low, deep bow from Koreans at the end of a meeting indicates a successful meeting. A quick, short parting bow could mean dissatisfaction with meetings. Send a meeting review outlining all discussions and agreements to your Korean counterpart after you leave Korea. Make several visits during negotiations and after business is established.
• "Yes” is not necessarily “yes.” Koreans avoid saying “no.” Try to phrase questions in a manner that doesn’t require a “yes” or “no” answer. Example: Instead of saying “Could we sign the agreement by next Friday?” say “When is the earliest date that we could expect to sign this agreement?”

Dining and Entertainment

• Sharing a dinner is vital to building friendships that foster trust. Your business success is directly related to your social relationships.
• Do not pour your own drink, but do offer to pour others’. It is common to trade and fill each other’s cup. To refuse is an insult. Women pour men’s drinks, but never another woman’s drink. A woman may pour her own drink. Leave some drink in your glass if you don’t want a refill.
• Wherever you see a “No Tipping” sign, do not tip. Koreans find tipping offensive, although tipping is now becoming expected in Western hotels.
• Always allow your host to seat you. The seat of honor is the seat looking at the front door. If you are seated in the seat of honor, it is polite to protest slightly.

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New Developments in Translation Memory

Translation memory technology facilitates “recycling” template content that is duplicated between client documents. It is NOT machine translation. Rather, it is a productivity tool used by translation professionals. McElroy has traditionally used the industry leader Trados® for TM technology to ensure consistent quality and decrease client translation costs whenever possible. Unique translation memories are maintained for McElroy clients.

Exciting things are happening in the “TM World.” McElroy is implementing and using SDLX, a second TM program produced by SDL. Interestingly, SDL recently acquired Trados®. Ideally, the hybrid program that emerges will engage the best features and lose the worst handicaps of each of its predecessors. But at McElroy we are not waiting patiently for the ideal scenario to unfold. In some scenarios SDLX functions more optimally for our clients, and those client memories are already being migrated to SDLX. Clients with multiple internal user accounts are prime candidates for early conversion. SDLX affords more flexibility in leveraging groups of memories when assessing template information. Other SDLX functional benefits can include format integrity, and additional contextual help for translators as they process translations.

The McElroy Translation Memory approach is proactive in other ways. Recently our translation department has planned and led full day training sessions for contract translators. The training was on high level software functions that will enhance productivity within the respective translation memory programs. Spirits and caffeine levels were high as the McElroy Translation Department provided this collegial approach to continuing education.

As in other fields, evolving technology will continue to dramatically influence the translation industry. McElroy strives to focus on the best combinations of human and technical capital to successfully compete in the world translation market.

Bulgogi (Korean Barbecued Beef)

By Joe Sanders

Meat:
2 lbs. Sirloin or flank steak, sliced very thinly across the grain

Marinade:
2 tablespoons minced garlic
1 to 2 tablespoons minced ginger
1 bunch scallions, finely chopped
1 tablespoon rice wine (sake) or rice wine vinegar
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
Black pepper to taste

Combine all ingredients in a bowl large enough to hold the meat. The mixture should be fairly thick. Place the meat in the marinade and mix well with your hands to coat the meat well. Cover and let marinate at room temperature for 1 hour or more.

Dipping Sauce:
3 tablespoons red pepper paste (kochujang or other Asian red pepper paste)
1 ½ teaspoons sugar
1 ½ teaspoons sesame oil

Combine the red pepper paste and sugar in a small bowl. Pour the sesame oil over the mixture.

Additional items to complete the dish:
Cooked white rice
Red- or green-leaf lettuce leaves
Minced scallions (optional garnish)
Toasted sesame seeds (optional garnish)

The meat would traditionally be grilled on a tabletop hibachi, but feel free to use an outdoor grill, or cook it inside on a grill pan or even a hot sauté pan. The meat should be well-done and caramelized on the outside.

Serve the beef with the dipping sauce, lettuce, rice, and garnishes. Let each diner dip the meat in the dipping sauce, and place it in a lettuce leaf with some rice and the garnishes to make a “lettuce wrap.”