A lot of exciting things have happened in the past year, and Louie thought it fit that he share his 11 favorite moments of 2011…  

11) 2011 MLB World Series – In one of the most amazing World Series in recent memory, the Cardinals defeated the Rangers after seven games. Louie’s favorite game of the series? Game 6, in which the Cardinals won 10-9 after 11 nail-biting innings. Needless to say, Louie was useless during the World Series, as he was once again glued to the TV for every inning.

10) The Year of Restaurant TV – As a restaurant operator, Louie appreciates the intricacy that goes into running a restaurant. Thus, he was thrilled when he came across TV shows that helped struggling restaurants and explained the complications of operating restaurants. Shows like “Restaurant: Impossible” and “Bar Rescue” are on Louie’s TV nightly. Listening to the sound of established restaurateurs yelling at less capable operators always helps Louie fall asleep.

9) Ling & Louie’s Celebrates “Woktoberfest” – Having long been a fan of Okotberfest and frequently attending the festivities in his hometown of Toledo, Louie finally convinced Ling to get the restaurant into the annual celebration. Pairing several amazing dishes with a special Okto Festival Ale from Widmer Brothers Brewery, Ling & Louie’s dished up an event unlike any other seen before, giving away amazing prizes to its guests along the way.

8 ) Buzzworthy Holidays – In February, Louie decided to celebrate National Margarita Day by extending it into a weeklong celebration, featuring innovative, Asian-inspired Margaritas. Then, in September, Louie honored his favorite spirit, Bourbon, by serving up tasty cocktails for National Bourbon Heritage Month. If there’s an occasion to celebrate booze, you can guarantee Louie will be there with his mixing glass and shaker!

7) “The Most Thrilling 129 Minutes in Baseball History” – On September 28, 2011, Louie was elated to capture one of the most compelling nights in baseball. In the time span of 129 minutes, both the Boston Red Sox and Atlanta Braves sealed their fates. On that night, they became the second and third teams in baseball history to give up more than a 7-game lead going into the final month of the season.

6) Ling’s Birthday Celebration – It’s not often Ling lets Louie into the kitchen. That’s why he was so excited that Ling would be taking some time off around her birthday! With Ling out of the restaurant, he was free to play in the kitchen and make his own inspired dishes. Despite many blunders (not to mention almost burning the restaurant down), Louie came up with a great menu that even Ling was proud of.

5) Ling & Louie’s Brings Home the Belt – In June, Ling & Louie’s participated in Bite Nite, a charity event benefitting the ALS Association Arizona Chapter. To add some excitement to the evening, the event put on a competition between participating restaurants, with the winner being crowned the Bite Nite Champion. With help from the Evil Jungle Princess herself, Ling & Louie’s brought home the championship

4) Louie Launches Lou’s Brew Crew – July is American Beer Month, and Louie found it fitting to celebrate in style! Louie assembled a killer line up of American craft beers and enticed guests to taste all of them throughout the month of July. After drinking half o f the tasty brews, guests received a custom Lou’s Brew Crew pint glass. If guests were lucky enough to taste all 12 delicious brews, they received their very own Ling & Louie’s t-shirt.

3) Dishing Up Deliciousness For Veterans – On 11/11/11, Ling & Louie’s honored our country’s bravest and proudest by offering all Veterans complimentary Sizzling Platters. Louie is a proud American, and was more than happy to offer up some of his favorite dishes to those he admires so dearly.

2) “Gung Hay Fat Choy” – Chinese New Year is Ling’s favorite time of the year, and over the years, Louie has gotten caught up in the excitement of the holiday. To celebrate the Year of the Rabbit, Ling & Louie’s went all out by decking out the restaurant with red lanterns and Chinese New Year decorations, and offered up a very special Feast of Fortune menu for our guests. Every guest who enjoyed items from the Feast of Fortune also received a lucky red envelope, each filled with unique gifts as a “thank you” for celebrating with us.

1) Ling & Louie’s Opens 2 New Restaurants and Announces Plans for Further Expansion – In March of this year, Ling & Louie’s welcomed Meridian, Idaho to its family of restaurants. A few short months later, Ling & Louie’s was opened in Anchorage, Alaska. Louie was also excited to announce plans for restaurants in Reno, NV, Dallas, TX, and Salt Lake City, UT in 2012. As Ling & Louie’s sets forth in to 2012, will we be coming to a town near you?

When it comes to online ordering, fast-casual restaurants lead the industry, according to a new study by Cornell University. Always on top of the latest trends, Ling & Louie’s has begun offering this convenience to its guests starting with its location in Meridian, ID.

We’re excited to roll out this new feature because we know our guests will enjoy the many advantages of the new ordering interface:

• Convenient – You can enjoy the convenience of placing an order at your own pace without waiting on hold or standing in line.
• Accurate – Ling and Louie are both perfectionists, but accidents do happen. When you order on line, you can be sure that if anyone makes a mistake, it will be YOU! With our online system, you can customize your order by specifying your requests in the “Special Instructions” box. With online ordering, you don’t have to worry about miss-communication or language barriers, something Ling knows a lot about…
• Simple – You’ll enjoy the ease of the simple but detailed ordering interface. The category tabs at the top (chicken, seafood, soup & salad, for example), command buttons and online instructions make placing orders online simple.
• Searchable – In case you can’t remember the name of that unforgettable dish with the peanut-red curry sauce, use our convenient “Menu Search” feature to quickly find the dish you have in mind.
• Available 24/7 - Craving Wango Mango Chicken at 2:00AM? Get your order in for lunch the next day when your craving is strongest! The complete menu is always available, no matter what time it is. On the “When Are You Coming?” page, you are able to select a time in the future for pick-up later that day, the next day or even next week. So, don’t let dreams of your favorite Ling & Louie’s dish keep you awake at night! Planning a party next weekend? Order your Game Day party platter on Wednesday for a Sunday pick-up.
• Accepts coupons – Our online ordering system even accepts your coupon codes. Just enter the code into the box on the Check Out page and your discount will be deducted automatically.
• Faster than the speed of a samurai sword – Select your plastic (Visa, Mastercard, Discover or American Express), enter your information online and you will never have to wait again for a busy bartender to cash you out when you arrive to pick up your meal. You can even select an option that saves your credit card information to make the process even more simple next time.
• Confirmation – Wishy-washy and can’t decide? No problem. You’ll have ample opportunity to review your full order before you place it. You will also be able to edit your order and get instant pricing updates before being charged. Once your order is placed, you will receive a fully itemized email order confirmation and verification.
• Account Retention – Your private and secure personal account retains all your past orders. You can even name your order to find it easily another time! If you’re a creature of habit, reordering the same items again is as easy as just a few mouse clicks – just go to the “Order The Usual” tab!  Or, you can easily delete a few items and add new items to your last order.  Was it the Mongolian Beef or Thai Pepper Beef you’ve already tried? Visit “Order History” to find out!

Whether you’re going to dine in with us so we can show you a “not boring” time or you’re off to some adventures of your own, we know this new system we be just another reason you’re a Ling & Louie’s fanatic.

If you’re a member of our Wokaholics Club, (receiving meal & drink specials, invitations to exclusive events, a complimentary entree on your birthday and more), you’re probably already addicted to the deliciousness that is Ling & Louie’s. You’ve named your first-born son Louis, you’ve joined a competitive ping-pong league, you’ve memorized our recipe for Evil Jungle Princess Chicken.

You may-well walk the Ling & Louie’s walk, but do you talk the Ling & Louie’s talk? To get you Wokaholics up to speed more quickly, we present a handy study sheet of Ling & Louie-isms.

Baseball – Louie’s favorite sport. Growing up, he was a promising baseball pitcher in Toledo, Ohio. Louie was 11 when he and his family hosted Hao, a fierce short-stop from China who came to the U.S. for a baseball tournament. Hao’s sister is Ling, so Louie’s involvement in baseball carved the way for his future significantly.

Bento Box – a single-portion Japanese takeout meal arranged in separate compartments of a box. Used instead of plates for kids’ meals at Ling & Louie’s with a section for an entrée choice, edamame, choice of fries, rice or noodles, plus a sweet treat.

Chalkboards – show menu offerings, specials and promotions in a colorful, creative way.

Chop-Chop – daily lunch specials served quickly for your convenience! Includes New Wave Pad Thai, Orange Peel Chicken, Buddha’s Feast with Chicken, Honey Walnut Chicken, Lucky Chicken Lo Mein, Firecracker Chicken, Wango Mango Chicken, Kung POW! Beef, Ling’s Meatloaf

Comfort food – Louie’s food of choice thanks to the nostalgia of growing up with his mom’s Midwestern cooking. These flavorful and easy-to-eat foods at Ling & Louie’s include Ling’s Meatloaf and Meatloaf/F’n Loaded Sliders.

Deliciousness – the embodiment of Ling & Louie’s flavorful, unique food.
Evil Jungle Princess – The dish that made Ling famous. Chicken, filet or tofu wok’d with fresh vegetables, Thai Basil and mint in Ling’s signature peanut-red curry sauce.

F’n Loaded – Doesn’t mean what you think! Affectionately named by Louie in reference to his sliders, the “F” stands for sliced filet mignon.

F’n Loaded Slider Rider – Ling & Louie’s promotional vehicle named by the winner of a Facebook fan contest.

Gluten-Free – Our menu created especially for our Guests who are gluten-intolerant. Features many of the favorites from our dinner menu altered to meet the needs of those with gluten restrictions.

Kung fu – Louie’s favorite movie genre.

Louie’s Copper Ale – Our specialty beer on tap.

Louie’s Favorites – Section on the menu devoted to Louie’s meals of choice. These include meat loaf, sliders and sizzling platters.

Louie’s Latest – Special mixology by Louie! These drinks include “Pak Chee” Martini!, The NOIR!, Pama-Berry Punch!, Berry Dream…, Pineapple Paradise, The Eastern Sour, The Thaifoon!, Sparkling Berry Martini, Lychee Drop Martini, East Meets Mid-West

Louie’s Way – Sizzling Platters with Wasabi Mashed Potatoes added.

Lychee – a tropical and subtropical fruit tree native to China. Has a delicate, whitish pulp. So unique is its flavor that it is the featured fruit in Louie’s Latest Lychee Drop Martini.

POW! – Not your average Kung Pao, Ling & Louie’s version is “Kung POW!” Chicken, filet or tofu wok’d with peppers, onions, broccoli, chilies and roasted peanuts in a spicy red chili-soy sauce.

Rickshaw – Vehicles used to pick up take-out orders. Look for special parking spaces near the door reserved for these vehicles! Also the name of Ling & Louie’s house margarita.

Shanghai – Ling’s home town.

Speak softly and carry a big chop stick – Ling & Louie’s suggested motto for every Guest.

Toledo – Louie’s home town.

Not For Boring People – The demographic Ling & Louie’s serves.

Not Boring Holidays – You won’t find these holidays on your kid’s vacation calendar, but that doesn’t mean they’re not worth celebrating! Includes the QiXi Festival, Jackie Chan’s Birthday, Wonderful Weirdos Day, etc.

Story – The story behind “Modern Asian Meets American Comfort”, how Ling & Louie met. See http://www.lingandlouies.com/about-2/

Woktoberfest – Month-long celebration of Louie’s favorite beverage – beer! Features special menu items created to pair with specific beers as well as recipes using beer as an ingredient.

At Ling & Louie’s, our signature drink is the Frozen Thai Mai. More often than not, we hear, “Isn’t it supposed to be Mai Tai?” If you’ve asked this yourself, you’d technically be right – if we followed tradition. But, much like with our cuisine, following tradition isn’t our thing. Before we get into our own version of this classic cocktail, let’s first get a little history lesson.

The most famous version of the Mai Tai was created by Victor J. Bergeron (you probably know him as Trader Vic) in 1944. Trader Vic is well regarded as one of the forefathers of the Tiki cocktail and it is said that he made the drink for a few friends who were visiting from Tahiti. One sip of this cocktail (comprised of rum, orange curacao, rock candy syrup, and fresh lime juice) and one of his friends exclaimed “Maita’i roa ae!” Figuratively, this means “Out of this world!” or “The best!” And with that, the Mai Tai was born.

Or was it?

Trader Vic had some competition in the form of Don the Beachcomber. In 1933, Don opened a small Hollywood restaurant at which he served a drink called The Original Beachcomber Rum Concoction. It is said that this drink – made from Cuban rum, Cointreau, Pernod, bitters, and fresh lime and grapefruit juices – is what became known as the Mai Tai.

While we at Ling & Louie’s find both concoctions to be tasty, we couldn’t help but put our own twist on the classic Tiki cocktail. Our recipe, while very different than both Trader Vic’s and Don’s, follows Trader Vic’s more closely. The key components of rum, orgeat syrup, and citrus from Trader Vic’s recipe are used… we just happen to spike our version with not only light rum, but also Cruzan Pineapple and Mango rums. We also mix in fresh pineapple juice with the citrus juices to add a more tropical flair.

Once all the rums, juices, and orgeat syrup are mixed, we pour the mix into our Thai Mai machine (aka “Deliciousness Maker”), which freezes the mix sans ice so as not to water down the potent cocktail. When it’s frozen, we pour a dash of Cruzan Black Strap rum into a glass and carefully swirl the frozen mix into the glass and voila! You have a vacation for your mouth!

So why do we call it a Thai Mai? Why not?!

Up until Prohibition became law in 1919, bartending was considered a true art. It has taken more than 70 years since the repeal of Prohibition for that art to once again become commonplace in bars across the United States. Bartenders around the country have picked up on the true meaning of “mixology” and are treating their cocktails as great chefs would treat their signature dishes. Gone are the days when unbalanced, overly sweet cocktails were all the rage. Instead, we have seen a revival of the classic cocktails of yesteryear. In order to truly have a successful beverage program in this day and age, it is important that the bartenders understand the classics and what makes them great.

Here at Ling & Louie’s, we do not necessarily strive to be a cocktail bar. Rather, we choose to understand classic cocktails and put our own spin on them to give guests who want a great cocktail something comfortable yet innovative. Take a look at some of our twists on classic cocktails and how we made them truly “not boring” palate pleasers.

The Toledo 75
The inspiration for this cocktail is the classic French 75, which originated in Paris in 1915 at Harry’s New York Bar. The original cocktail – comprised of gin, sugar, lemon juice, and Champagne – was said to have such a kick that it felt like being shelled with a French 75mm Howitzer artillery piece.  To make our Toledo 75, we’ve chosen to use Farmer’s Organic Gin (distilled with lemon grass and elderflower), and replace the lemon juice with St. Germain Elderflower Liqueur. The resulting cocktail is one of perfect balance and a touch of floral sweetness.

Confucius Cucumber Martini
This martini is a spin on the classic Southside Cocktail, whose origin is highly debated. Regardless of where the drink finds it roots, it is a refreshing mix of gin, mint, citrus, and sugar. We’ve swapped the gin with Crop Organic Cucumber Vodka, and opted for a house-made ginger-lime syrup rather than the traditional citrus and sugar. The ingredients are then vigorously shaken and strained into a chilled martini glass for an invigorating treat.

Eastern Sour
The Eastern Sour is an old, almost forgotten recipe from the famous Tiki Cocktail master Trader Vic. His original recipe, consisting of bourbon, lemon and orange juices, and orgeat syrup, melds the flavors of each ingredient together perfectly. We’ve spiced up this cocktail by replacing half the bourbon in the original recipe with a Thai liqueur called Mekhong. The liqueur is very whiskey like, with an infusion of Thai herbs and spices. We muddle fresh citrus fruit and mint with the bourbon and Mekhong liqueur, and top the whole concoction off with our famous Limeade and a dash of sparkling wine. The resulting cocktail is one of truly unique flavors that are a testament to Trader Vic’s original.

“Will you stop that?!” whispers my wife as a hostess seats us at a table.

“Stop what?” I ask. “I wasn’t checking out the hostess,” I reply.

“No, but you’re checking out everything else in the restaurant,” she retorts scornfully.

And so goes the beginning of practically every dining experience my wife and I have had together since we started dating. It’s a bad habit I have, but it’s one that I can’t help. Every time I walk into another restaurant, I have this overwhelming feeling that I must know everything that is going on within those four walls. I look at how the tables are set, what the staff is doing, what computer systems they use, where the managers are, how clean the floors are, how the guests are enjoying themselves, how the pour spouts on the bottles behind the bar are faced, the server’s sales approach, the food, the drinks… I can go on and on, but I think you get the picture.

My wife has become very aware of my tendency to observe other restaurant operations, sometimes to the point of frustration. She’s asked me on many occasions why I can’t just sit back and enjoy myself. I can’t even begin to tell you how many times I’ve heard her say, “You’re not at work,” or, “Stop working,” while we’re out to eat.

The truth is, while I may be “working” when I’m out to eat, I really am enjoying myself. I am extremely passionate about the restaurant and hospitality industry. Understanding the inner workings of other restaurants, the cuisines, the cocktails, the wines, and the many different concepts is extremely exciting and intriguing for me. Taking the time to observe and analyze other restaurant operations ultimately helps open my eyes to my own operations.

I spend numerous hours in my restaurant each and every week. After spending so much time in one place, it is easy to overlook things – simple things – that could negatively impact a guest’s experience. That is why I am so observant in other restaurants. Going into other restaurants gives me the opportunity to analyze things from the guest’s point of view. I can then turn around and use my dining experiences to benefit my restaurant in some of the following ways:

• Sampling new cocktails, beers, and wines that may inspire something new and exciting in our own beverage program
• Seeing what new food trends are emerging and discussing with our operations team as to whether or not those trends can fit into our concept
• Hearing different sales techniques from the myriad of servers and bartenders I encounter and sharing those examples with our service staff
• Checking out the newest restaurants to see the latest design trends (this one my wife doesn’t mind so much as she is a designer)
• Giving my staff examples of either bad or great service that I have experienced while dining out and asking them to compare to our own service standards

When all is said and done, I don’t think my wife will ever get me to give up my bad habit of “working” when we go out to eat. I just feel bad that over the years, she too has picked up my bad habit.

Bad bartenders are a dime a dozen. Finding a great bartender is like finding a needle in a haystack. The evolution of the great bartender is slowly ousting the bad bartenders as the general public becomes more aware of what great bartending is all about. And, much like many other aspects of the service industry, great bartending is simply about performing the basics.

Connectivity
One of the most important things bartenders can do is connect with their guests. The ability of bartenders to create a warm, friendly, and
comfortable environment at their bar is crucial to turning one-time patrons into regular guests.

• Offering handshakes when introducing themselves
• Being able to talk about a variety of subjects such as sports and current events
• Introducing guests to each other to create camaraderie at the bar
• Remembering names, drinks, and special requests

All of these are parts of the basic connection bartenders should make with their guests. The more bartenders connect, the more comfortable guests feel and the more likely they are to come back again and again.

Technique
Now more than ever, it is important that bartenders understand and execute basic bartending techniques in order to produce a well-balanced cocktail. Perhaps the most basic technique that often gets overlooked is ensuring that the glass that is going to be used to serve a drink is clean.

Beyond that, bartenders should know how to properly build a cocktail. They should know when to shake a cocktail instead of stir. Furthermore, if they need to shake, the must know how to shake a cocktail properly. They need to be able to

• use jiggers
• muddle ingredients properly
• spank fresh herbs
• strain properly and at the correct time
• garnish a drink properly

And that’s just for serving cocktails! There are also basics techniques that should be used when serving beer and wine; all in the name of giving the guest the ultimate bar experience.

Keep It Clean

Keeping a clean and well-organized bar can be a difficult task. With so much going on behind a bar, bartenders sometimes lose sight of the dirty glasses, dishes, spills, and bottle caps that are piling up throughout the bar. Great bartenders will always be conscious of their surroundings and they understand that keeping the bar clean is just as important – if not more so – as their other duties. If a bartender is concerned about cleanliness, the bar top is well manicured, glasses and dishes are constantly being cleaned and put away, and the back bar will always be displayed attractively. When you see a bartender behind a clean and well-organized bar, you can rest assured that the bartender takes pride in his or her workspace.

Consistency
The most basic part of running a successful cocktail program is consistency. Once a bartender understands basic bartending techniques, s/he must be able to apply the techniques to the establishment’s cocktail recipes. While a great bartender may be able to create a potable elixir, being able to recreate that same drink over and over again with little to no variation is a true art. The ability of bartenders to consistently churn out great cocktails gives guests a reason to keep ordering those drinks.

Furthermore, consistency applies to much more than just making drinks. Great bartenders consistently perform the aforementioned basics, shift after shift, day after day. Every minute behind the bar is spent connecting with guests, executing basic techniques when making cocktails, and keeping the bar clean. Many times, you will find great bartenders shaking up a delicious cocktail while joking with guests, then quickly cleaning up after himself when he’s done mixing the drink.

If you find a bartender who can execute these fundamentals on a consistent basis, you have found a great bartender!

In honor of my 30th birthday, which is quickly approaching, I’ve decided to spend some time reflecting upon my restaurant career. The past decade of my life, which I have spent in the restaurant industry, has taught me many valuable lessons, 30 of which I share with you now…

1) As a manager, the more pride you take in your job, the more pride your co-workers will take in theirs.

2) Strive for perfection and you will achieve excellence.

3) Guests aren’t always right, but they’re still the guests and you should do all that you can to make them happy.

4) Street smarts > book smarts… I’ve yet to use the quadratic equation to resolve a guest issue.

5) There are a million ways to say something… the trick is choosing the right way to say it.

6) Hindsight is only 20/20 if you were sober enough to remember what really happened.

7) The hardest thing to implement is change.

8 ) Bacon is a vegetable… I don’t care what you say.

9) There’s nothing original in the restaurant industry.

10) Creating a wine list that contains 100 wines is WAY easier than creating a wine list with only 20 wines… but tasting the wines for both lists is equally enjoyable.

11) Foie gras is proof that there is a higher power and that he loves us very much.

12) As an operator, you must always have your brand in mind and ensure that you are always operating in the best interest of your brand.

13) If you as a manager don’t buy into something, neither will your staff.

14) Saying something and doing something are two different things. As a leader, one means nothing without the other.

15) The secret to sales is giving guests what they want. The best sales people sell based upon guests’ desires, not price tags.

16) Great knife-work is an art that should be appreciated, especially by insurance companies.

17) The Front of the House and the Back of the House are equally essential in the success of a restaurant. It is impossible to give a great dining experience without one or the other.

18) Communication can ALWAYS be improved upon.

19) Document everything.

20) There are a lot of similarities between coaching a soccer team of 6-year olds and managing a restaurant… A LOT!

21) Drunken college students will have sex anywhere.

22) Opportunities are all around you. It’s up to you to seize the right ones (kinda like drunken college students, I suppose).

23) If you value your eyebrows, never serve a flambéed dish on a windy patio.

24) A heart-felt “thank you” is one of the most meaningful phrases anyone can use.

25) The restaurant industry IS a “real job.”

26) Food – no matter how basic – can inspire a myriad of emotions.

27) It is OK to make a mistake as long as you learn from it and do everything in your power to make sure it doesn’t happen again.

28) Learning cuss words in Spanish is more fun than you’ll ever know.

29) A great team is a lot like a family… you will have your arguments and fights, but when push comes to shove, you’ve always got each other’s backs.

30) Urine and bleach don’t mix (don’t ask… it’s a long story).

Building the right staff for a restaurant is a difficult task. Over the course of a few interviews, you must decide if someone is the right fit for your team and will execute to your level of excellence. Hiring the right staff is one of the most essential parts of having a successful restaurant. When going through the interview process with potential candidates, there are certain criteria that I look for, and it all comes down to one little acronym: L.I.V.E.

The Ling & Louie’s brand is built off of these four letters. We use it to evaluate everything we do, including hiring potential teammates. The qualities of Love, Image, Vibrancy, and Expression permeate all that we do, and it is important that we find people who share these same qualities.

Love
When interviewing a potential teammate, we look for a certain passion that is within them. It is important to know that the interviewees will love their jobs and share the same excitement for our brand and hospitality that we all do. Without this love, they will never be able to execute at the level that we expect from our staff.

Image
Saying that we look for the “right image” can certainly be misconstrued. However, the image that we look for is one of good personal hygiene and consideration for appearance. We are looking for those who come dressed appropriately for their interviews because they will be easier to manage when it comes to uniform standards.

Vibrancy
Perhaps the most important aspect of the interview process is that we look for people with a ton of personality. Ling & Louie’s is “Not For Boring People,” and we need staff that can back that up. With a bright and energetic atmosphere, all teammates must be able to compete with and outshine that atmosphere to add their own personal touch to the dining experience. Bright smiles, enthusiasm, and sense of humor are all important parts of the vibrancy we look for.

Expression
In order for our teammates to provide the type of dining experience we are aiming for, members must be able to express themselves. We look for people who are articulate and have no problem expressing their Love and Vibrancy. We also look for the right body language. Is the interviewee’s body language showing they are engaged in the conversation? How do they walk around the restaurant? Do their facial expressions mirror what they are actually saying? Does their body language show poise and confidence? All of these questions are important in making sure potential teammates can properly express themselves.