Networking – Part II: How LinkedIn Fits In

I’m not convinced that it does.

HandshakeIn the first part of this series, I summarized my views on good, old-fashioned networking and why I’m such a strong believer in it.

In this article, I’ll explain how I see LinkedIn, a professional social networking service, fit into my idea of networking.

LinkedIn

One of the biggest social networks for professionals is LinkedIn. The idea is that you set up an account and provide resume-like profile information. You then “connect” with other LinkedIn members, who become part of your direct network. Through them, you are indirectly connected to other people and can, supposedly, ask for introductions to make any of those people part of your direct network.

View Maria Langer's profile on LinkedInI’ve been a member for about two years now. As of this morning, I have 63 direct connections, 3200+ “two-degree” connections and a whopping 271,000+ “third degree” connections. Yet in the two years I’ve been a member with all these relationships, I have yet to get any leads — solid or otherwise — for work.

I’m not the only one. This is evidently a major complaint among members. Yet they all stick to it, trying to work the system.

Why LinkedIn Isn’t Working For Me

I have three theories on why LinkedIn is not working — at least not for me:

  • Linked in, being an Internet-based network, appeals primarily to technology people. So the user base is deeply skewed toward technology-related fields. I’m a writer who writes about using computers, so I’m on the fringe of this network. I think that people more heavily involved in technology may find LinkedIn more valuable. But I’m extremely disappointed with the number of aviation-related professionals on LinkedIn. Of the three that I’m directly connected to, I brought all of them into the system and two of them only have one direct connection: me.
  • Members have either the “what’s in it for me” or lack of confidence problem I discussed above. As a result, they’re not very likely to highly recommend contacts. To be fair, however, I have had no requests for recommendations in the past two years. In other words, no one has come to me and asked for information about any of my contacts, which include freelancers that do layout, indexing, writing, and all kinds of publishing-related work.
  • Members simply aren’t working the system.

You Gotta Work the System

A few months ago, when a LinkedIn contact asked me whether I’d ever gotten any work because of my LinkedIn membership, after admitting that I hadn’t and discovering that he hadn’t, I offered to ask a friend of mine who I consider a professional networking expert. She’s also a member of LinkedIn and she’s the one who’d pulled me on board. When I asked her the question, she admitted that she hadn’t gotten any work either.

“But I’m not trying very hard,” she added.

I knew immediately what she meant. You can’t simply put your name in a hat and wait for someone to call you with work. You need to work your connections. You need to make sure everyone remembers you and thinks about you when they have a need. You need recommendations. You need to build new connections through the ones you already have.

In other words, you need to network the old fashioned way.

And that’s where LinkedIn falls short of people’s expectations. Yes, you can use it to track down contact information for former classmates and colleagues and clients. But unless you actively keep in touch with these people, you may as well keep an address book in your desk drawer. LinkedIn only puts out what you put into it.

Full Circle

Which brings me back to my original example. Suppose I add Adam to my list of LinkedIn contacts. (The big challenge, of course, is getting him to sign up if he isn’t already a member — non-tech people are extremely cautious about signing up for any online service, even if it’s free.) And suppose Pete (remember him?) is also a member of LinkedIn and gets John to join. Pete refers John to me via LinkedIn. John sees my resume and is impressed. He asks Pete for an introduction. Pete uses LinkedIn to introduce me to John. John becomes part of my network and I introduce him to Adam.

Seems like a long, roundabout way to get things done, but if all of us were already members of LinkedIn before any of this started, it would go smoothly, like clockwork. And, theoretically, a lot of it would be do-it-yourself stuff, with John finding me through Pete’s contact list. A few clicks and introductions are made. E-mail is exchanged, then phone calls. And relationships are solidified by business transactions.

That’s the idea behind LinkedIn.

Sadly, that’s not what’s happening. Not yet. But I’ll continue to try to build my LinkedIn network and try to make some use of it.

Are You LinkedIn?

If you’re a linked in member, use the comments link or form for this post to share your LinkedIn user ID with the rest of us.

If you’re not, check it out. You might benefit from it.

Either way, I’d love to hear experiences of LinkedIn users. Use the comments link or form for this post to share them.

How to Destroy a Perfectly Good Margarita

It’s the salt.

Last night, Mike and I went out for dinner in Wickenburg. It’s summer here and our choices are limited. More limited than we thought. We’d been planning to eat at House Berlin, the German restaurant. House Berlin makes an excellent walleye and is the only restaurant in town where you can get veal. But a hand-printed sign on the window said “Closed August for Vacation.”

We left the car parked where it was and walked to my second choice that evening. I won’t say which of Wickenburg’s amazing dining choices it was because I need to be critical (again) and I know how sensitive my fellow Wickenburgers can be.

A Short History of the Best Margarita in Wickenburg

The restaurant we went to used to make the second best margarita in town. The first best was at the Santa Fe Cantina, which was also one of the town’s top five restaurants. Santa Fe made the best ribs, too. And the best artichoke dip, which I was fortunate enough to get the recipe for.

But the Santa Fe sold to new owners — who, to their credit, still made those excellent margaritas.

But then they handed it off to their foster son — or at least that’s what I heard — and he decided to change the menu. (Hey, that’s an idea! Take a formula that works in a restaurant that has great following and change it!) He soon drove the place out of business.

So now we had to settle for second best, which, without a real best, becomes the best.

In My Mind: A Nice Cadillac Margarita

I like Cadillac margaritas. That’s a margarita with a shot of Grand Mariner in it. A good Cadillac margarita is the best margarita. Okay, so that’s my opinion, but next time you’re in a place that makes good margaritas, try one and see for yourself.

So when the waitress came, we ordered two Cadillac margaritas. Then we opened the menu to start browsing selections. That’s when I discovered that we were going to pay $8.25 for each drink.

Now I’m accustomed to spending that kind of money for alcohol at resorts and fancy Scottsdale restaurants. In fact, it’s even common for us to blow $10 to $16 a piece on top shelf martinis. But I’ve never spent that kind of money in Wickenburg for any drink — even at the town’s nicest restaurant at its best guest ranch. And the price didn’t include Wickenburg’s exorbitant sales/BB&B tax, which is somewhere around 14% these days — second highest in the state (and proud of it)! The high tax is why quite a few people in WIckenburg are dining out in town a lot less often these days.

But this was a night out after a long week sitting in front of a computer, working on a book. It would be worth the money for a good margarita, no matter where I bought it. At least that’s what I thought.

Reality Strikes — Again

Margarita GlassThen she brought the margaritas. They were in small cocktail glasses, the kind you’d get a scotch on the rocks in. (Most restaurants in Arizona have special margarita glasses. Some of them even have saguaro-shaped stems.) The color was right for the drink, but not for the salt. It was green.

Let me back up a bit. Margaritas are normally served two ways: frozen (as in blended with ice) and on the rocks. Either way, you can have salt around the rim of the glass. They usually use Kosher salt or something similar to it. You can even buy special salt around here in a glass dipping container (shaped like a sombrero — how cute!) to make it easy to salt the rim of your margarita glasses at home. The point is, it’s salt. Plain salt. It isn’t flavored and it certainly isn’t colored.

The salt on our $8.25 margaritas was green.

It was the kind of green you might use on St. Patrick’s day: a bright Kelly green. Not lime colored like you might think reasonable for a margarita.

But I try to have an open mind. (I swear I do.) So I brought the glass up to my lips and sipped my margarita.

At first the taste of something moldy and salty hit my tongue. Then the taste of cheap margarita mix. The tequila may have been in there somewhere, but it couldn’t overpower the moldy salt. And the Grand Mariner was hiding under the ice cubes or somewhere where my tongue couldn’t get it.

I immediately began wiping the salt off my glass. My napkin and fingertips turned bright green. Some of the salt fell into the glass, leaving green streaks as it sank to the bottom. I stopped wiping.

Later, I tried to use the cocktail straw to sip some margarita that hadn’t been tainted by the salt. All I got was a mouth full of warm margarita mix. I guess the bartender didn’t have a shaker. Or maybe he/she was too busy dying salt to mix the drink properly in the first place.

I think — but I’m not sure — that the salt was leftover from St. Patrick’s Day five months before. I also think that the moisture of five months of dipped wet bar glasses got a little mold growing in the container. (Can mold grow on salt?) And I think this mold — or its essence — has become an integral part of the margarita making process at this particular restaurant.

I have to stop writing about this because I’m grossing myself out.

The Rest of the Meal

Mike’s ceviche was spoiled. We sent that back. It should have tipped us off that it wasn’t a particularly popular item when we saw it spelled “saveche” on the menu.

My mole was good. But then again, it tasted just like the mole I can make with a jar of the concentrate from the supermarket. (Because of our Mexican population, the local supermarkets have an excellent selection of Mexican foods.) That means that either the jarred mole is very much like this restaurant’s recipe or they use the same stuff. It didn’t matter much to me. It tasted good.

Mike’s quesadilla looked okay to me, but disappointed him. I think he was expecting a lot of stuff on top, like one of the other local restaurants — the one he wanted to go to last night, I should mention — makes it.

The chips were good, but Mike said the salsa tasted bad. It tasted okay to me and it was nice and chunky, the way I like it. But he got me worried that I was missing something bad, so I didn’t eat much of it.

The Search for the Best Margarita in Wickenburg Begins Again

Anyway, at this point it’s safe to say that if this is now the best margarita in Wickenburg, we’re in a sad state. It’s time to start looking for a new best. I hope I find it — at any price.

And I think Mike will remind me of this meal the next time I suggest dining in that particular restaurant again.

Maria Speaks Episode 37: KBSZ Interview

Maria Speaks Episode 37: KBSZ Interview.

I was interviewed yet again by local radio station KBSZ 1250-AM. Pete’s a great interviewer and always makes his guests feel comfortable. We talked for about 40 minutes, mostly about the Internet and flying. You’ll hear my layman’s explanation of my recent experience getting seriously Dugg. Keep in mind that the station’s audience isn’t exactly computer savvy, so I do a lot of explaining and simplifying when discussing some computer topics.

This podcast starts in the middle of a commercial; the interview starts about a minute in.

February 17, 2010 Update: KBSZ went under back in 2009. The Web site was taken down and all podcasts removed. As a result, the podcast of this episode is no longer available. Sorry!

Flying Cheaper from Wickenburg

People will take the long drive to save a few bucks.

For the fourth time this summer, a Flying M Air customer has opted to drive from the Phoenix area up to Wickenburg just to take a helicopter flight with me. That’s over an hour of drive time each way.

You’d think I might be flattered, but I’m not. They’ve all done it for practical reasons, namely, to save money.

It’s Cheaper from Wickenburg

Downtown PhoenixMy tours out of the Phoenix area — including Scottsdale, Deer Valley, and Glendale — start at $795 for up to three people. That’s not per person; it’s per flight. (It costs the same for me to fly no matter how many I have on board, so why screw around with complex per-person pricing and minimum passenger numbers?) That price will get you a great 50-60 minute tour of the entire Phoenix area, including a flight right down Central Avenue at building rooftop level.

The Phoenix tour is a relatively popular tour in the winter months, when Phoenix and Scottsdale attract visitors who aren’t trying to cash in on low summertime hotel rates. But in the summer, most of my business — including tours out of Phoenix — dries up. I’m glad because I really do hate flying when it’s 100+° outside and the thermals over the desert are putting invisible potholes in my path. (This is my last summer in Wickenburg, folks.)

N630ML in FlightBut since I’m based in Wickenburg and I don’t have to fly anywhere to do a tour from Wickenburg, my prices out of Wickenburg are considerably lower. For example, I can do a 25-minute tour of the area for only $195 for up to three people. (Sign up soon; the price is jumping to $225 when the 2007/2008 season starts in October.) I offer short tours like that in Wickenburg in an effort to provide a service that locals can afford. But apparently the folks who find my brochures down in Phoenix — and there seem to be an awful lot of them — are willing to trek up here in their rental cars to take the shorter tour.

Making the Long Drive More Pleasant

While I appreciate their business and am glad to save them money, I feel a little bad that I’ve let them make the long drive, especially in the summer. Wickenburg is operating at half speed in the summertime, with fewer people around and many businesses closed for the summer. I don’t want them to drive all the way up here just for me. I want them to get a little taste of Wickenburg before making the long drive back.

I also want them to make a pleasant drive. So I start off by giving them directions from Phoenix. I tell them not to follow Google Maps or MapQuest driving directions. Those driving directions take them up Grand Avenue (Route 60) from its intersection with either Loop 101 in Glendale or I-17 in Phoenix. Grand Avenue seems to have a traffic light every 500 feet. The drive up here following those directions would easily take 2 frustrating hours.

N630MLInstead, if they’re anywhere near I-17 or Loop 101, I send them to I-17 north and tell them to get off on Carefree Highway (Route 74). Head west for about 35 miles on a traffic light free, two-lane road that goes past Lake Pleasant and through some beautiful and still pristine Sonoran desert landscape. Lake Pleasant’s overlook makes a nice stop on the way or on the way back, I tell them. At the end of Route 74, make a right on Grand Avenue and drive 10 more miles to Wickenburg. Go through three traffic lights. About 2 miles past the third traffic light is the airport, on the right. I’ll be waiting by the red helicopter, I add.

Questions from the Visitors

When they arrive, I usually get questions. The one I get most often is, “What do people all the way out here do for a living?”

I tell them that most folks are retired. I also mention the treatment facilities and guest ranches in town, which are year-round and seasonal employers. I then tell them that my husband drives 72 miles each way to get to work in Phoenix every day.

“Why do you live up here?” they counter.

I tell them that when we moved to Wickenburg ten years ago, it was a nice little town where everyone knew everyone else. There was lots of open space and many people had horses. It really appealed to us after living so long in the New York metro area.

Some of them catch my use of past tense. “Was? What about now?”

“Things change,” I tell them. “They tell me you can’t stop progress.”

Making the Long Drive Worth It

Then I give them my safety briefing and walk them out to the helicopter. My door is off to keep the air flowing into the cockpit — the vents just don’t cut it when the Arizona sun is blazing down on a summer day. I strap them in and show them how to use the doors. Then I climb in and start up. We leave their doors open until the helicopter is warmed up and ready to go. Then I watch them shut them and test each one to make sure it’s really closed.

Downtown WickenburgWe go for a flight around the area and I point out the three main guest ranches (which are closed for the summer), Vulture Mine (which is closed for the summer), Downtown Wickenburg, the Hassayampa River Preserve (which has limited hours in the summer), the river (which may or may not be flowing; usually not), and Box Canyon. If it’s a weekend, they’re usually thrilled to see people driving quads and trucks down in the narrow slot canyon where the water always flows. They’re always impressed by some of the larger homes on the south and northeast sides of town, especially the one with the heliport and the big yellow house that looks so unusual here. We sometimes see cows from the air, but seldom see anyone on horseback. It’s just too darn hot in the summer.

We land at the airport and they’re happy. My passengers are always happy. I think that’s the most rewarding part of being a helicopter pilot — having happy passengers at the end of every flight.

Taking Care of Business

We go into the terminal’s air conditioned comfort to cool off and settle up the bill. I pull out the brochure for the Desert Caballeros Western Museum and urge them to visit if they have time. “It doesn’t look like much from the street,” I warn them, “But it’s incredible inside. Two floors of exhibits and western art.”

If it’s near lunchtime, I recommend some local restaurants, usually Screamers for a great burger or Anita’s for vast quantities of American-style Mexican food at good prices. If it’s dinner time, I recommend House Berlin, our local German restaurant. Henry Wickenburg was German, I tell them. (A white lie; he was actually Prussian but Germany didn’t exist back then.)

Then I watch them leave. I cool off for another ten minutes or so, chattering with whoever is on duty at the airport terminal to pass the time, trying not to make a nuisance of myself. Then I go back out and put the helicopter away in its hangar.

Credit Card Stolen?

But merchandise is being sent to the cardholder’s address?

Here’s a weird thing I’m hoping a reader can shed some light on.

A friend of mine just called me. He said that he was checking his bank account online today and found about 10 transactions for items he did not buy. All the transactions apparently came through on his Debit card.

So his card number was stolen and the thief was on a shopping spree, right?

Well, not so fast. He tracked down a number of the items ordered and discovered that they were being shipped to his address.

It seems that it’s either a bad joke or the thief plans to steal the delivered stuff off his doorstep when it’s delivered.

Has anyone out there ever heard of anything like this happening? Any advice I can pass on to him?

He’s not worried about the money — the bank has already told him they’ll reverse the charges to his account. I’m just trying to understand the scam. This is a new one to me.