Sydney or Bust

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The Southerly Buster is the perfect analogy for living in Sydney. There’s always something fantastic about to whack you in the face.

And I don’t mean that drunk bloke glassing you after a great night at the pub. I’m being serious.

Why do you think King’s Cross is so close to beautiful Potts Point, Penrith is next to the Blue Mountains, and so many busy and noisy streets are lined with stunning crêpe myrtles?

It works the other way too. You’re having a great swim at the beach and then you get caught in a rip. Everyone’s day at the cricket is ruined by a knob with a big flag.

Whenever I have a day hating the CBD I wander down to the harbour. And there it is… The Cahill Expressway.

We enjoy mixing the ugly with the beautiful — because too much of either is nauseating. I truly love Sydney … even if it makes me feel dirty. Because there’s always a southerly coming.

Southerly Busters Explained – Bureau of Meteorology

Could an entire town have dodgy service?

Shoal Bay is a beautiful place. But if our experiences and online reviews are to be believed, don’t ever eat there.

Shoal Bay – It’s on Fiji Time

During the week my family has  spent holidaying in the area, we have had three experiences of what I’d call a very laid-back approach to customer service.  Cafes that take that extra ten minutes to offer you a menu, a coffee that took fifteen minutes, fish and chips that took thirty minutes, and the one time we were told that the waitress was setting up for a birthday banquet so we’d have to wait. Huh?

We know some locals here and they suggested a bit of ‘Fiji Time’ was in evidence. It seemed reasonable enough; People who live here – in a cluster of coastal towns two hours from Sydney – don’t watch the clock too closely.

Keep in mind, the Shoal Bay/Fingal Bay community is very small. There are about five food options in Shoal Bay and just one in Fingal Bay. Something here must be worthwhile, I thought. So, I turned to Google and checked out the online reviews. And, oh my gnocchi.

Here’s just a sample…

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There were only 4 tables though and it took almost 15 minutes for coffee and juice to come out. Juices are Home Brand and poured straight from the bottle. At $4.50 per glass I was not happy.

via LongBoat Cafe (Fingal Bay).

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Myself and my wife attended this restaurant on a Sunday evening in November 2009. I ordered the grilled snapper and as well as the one hour wait for the mains to arrive, the real problem did not hit me until I awoke at 3 am with massive food poisoning. The doctor thought it must have been “cheap takeaway”….unfortunately it was not takeaway and it certainly wasnt cheap.

via Catch at Shoal Bay

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Thank goodness our breakfast finally arrived

There are only 2 Italian options on the street and this is the bad one. Absolutely poor management. Service is rude. Pizzas are below average. Wine selection is poor. And they keep coming to ask if you are done even when you are having food, just to make you leave so the ones waiting can fit in.

Once or twice during my night I even got pointed at when I was only less than 3 metres away. I think they were planning what to do with our table …

I could over hear the staff constantly talking about ‘getting rid of this table and getting rid of that table’, to hurry families out of there within the hour, even taking away food while still being eaten and placing bills on tables as people were still receiving their coffees!

Charged an extra $2 because the waitress felt our 2 year old had made a mess in his high chair. It’s only $2 but was a rude thing to do in a ‘family friendly’ place

via Gianni’s Bar-Pizzeria & Ristorante.

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From the start the service was terrible. It was 10 mins after we sat down before we were given a menu. The garlic bread we ordered actually went to the table next to us who had ordered after us. So it was a long wait before we got our garlic bread. Next came the disastrous meals which my partner and I categorically describe as THE WORST meals we’ve ever had in a restaurant. After 3 small mouthfuls of my fettucine I pushed my plate away and felt sick and couldn’t eat anymore. It tasted as though they had melted about 250gms of pure butter. I know lobster is quite rich so I don’t know what they were doing in that kitchen! Basically it was inedible! My partner’s pork belly was pathetic. We have done a better job at home ourselves and neither of us are qualified chefs. So this incredibly disappointing and sickening meal cost us $87!!!

The food and service were terrible. When we complained and asked to see the manager about our absolutely inedible meal, rancid in the case of the risotto, we were told to pay up or they would call the police!

We tried to order the hot chocolate that was on the specials board, but was told we couldn’t have it because “it would take too long to construct”. Huh? So we ordered coffee instead, which arrived lukewarm and burnt. Our food arrived relatively quickly, but the reason for this soon became apparent – my Eggs Benedict had eggshell in it, and there were lemon seeds in the hollandaise sauce. … At one point the waitress did come over and asked how our food was, but as we both had our mouths full at the time she managed to disappear because I could swallow and tell her it was mediocre.

via Marco’s Restaurant.

Basics of Twitter

Twitter, when used effectively, is an extremely quick way to find and share information. The nightly TV news – God bless them – can’t stop reporting what’s happening in Twitterland, because more often than not, it’s where things happen, or happen first.

Yet here we are a few years into the revolution and I continue to find people who want to understand Twitter, some even want to be part of it, but they haven’t joined up. From what I can tell, these happy but misguided people fall into three categories; sceptical or ignorant or both.

So, here is my concise contribution to resolving that.

(I won’t spend any time here going into why or what you would tweet. I believe that once people have spent any time using Twitter, these questions appear as silly as the idea we would all sign up just to tweet what we’re eating.)
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When getting started on Twitter, there are three important things to know.

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@usernames
Your username is your nickname within Twitter. Everyone can see it, and, like your profile picture, it helps define your Twitter identity.

To send a tweet to someone in particular, put their @username at the start of the tweet.

When you ‘mention’ someone this way, this appears on their Twitter page – or their ‘timeline’ – but not on the timeline of anybody else. (The exception to this is if someone is following both of you.)

It means that if you and I have a conversation, as if we were using text messages, most people won’t need to read our stream of comments, and would never come across it, unless they went looking for it. Available but not entirely public.

So, don’t be afraid to have a conversation or send people tweets, as these are generally unseen by your followers.

Twitter also offers the option of sending messages visible to everybody. So if you have something of interest to say, you don’t need to put anybody’s @username at the start of your tweet. Just gi ahead and broadcast.

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Direct Messages
The other way to tweet is direct messaging. This is a private message sent via Twitter between two people following each other. It is the only way to keep tweets private. While you can’t prevent the recipient of your direct message from sharing it more widely, this rarely happens. For me, this is the main way Twitter is replacing email. But more on that another time.

Retweets
‘RTs’ are the main way people re-share content. A retweet has less gravitas than a forwarded email. It’s best to imagine an RT as a forwarded email sent with a subject line FYI (For Your Information). That said, choose careful what you retweet to avoid it becoming spammy. Some of Australia’s most prolific tweeters retweet up to fifty tweets per day. Because I could, I tweeted them to let them know they were overdoing it. Sure, they ignored me, but I’d got it off my chest.(Don’t actually know if they read my whingey tweet. But still.)

The major concern people have with retweets is the fear that you are endorsing whatever is in the original tweet. This, to me, is a moot point for individuals but a serious issue for brands.

As a person, I can post a photo of graffiti without anyone suspecting I had painted it. Some who see my tweet may think I like the graffiti. Others who know me better will realise it’s just me highlighting how our city is going to rack and ruin. I don’t particularly mind either way but it’s not the best way to tell people what you think is appropriate or funny. It IS a great way to show people something you think others need to see.

For brands, the danger of being seen to condone various points of view must be taken much more seriously. That’s one reason it is safer to retweet with context.

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Retweets with Added Value
I believe re-tweets are much more valuable if you take a moment to add a comment, a thought or some context to the content of your re-tweet. Where possible, I include a salient fact I gained from the article, or the statistic that surprised me most. Sometimes I even grab a quote that summarises the main thrust of the article.

Sure, it’s not as quick as hitting re-tweet, but it does help explain to people why you’re sharing what you’re sharing, and solves the problem of whether a re-tweet constitutes endorsement.

Now, go get tweeting, and tweet me your complaints or questions. I promise to read them. I may even retweet them.

Chaos, magic and flying phones in Breakfast TV Land

I have just concluded five years inside the bewildering world of breakfast television, a place where secrets are held tight, where inhibitions are lost, reputations are built and an astounding amount of work is drawn from a group of extremely talented people.

I’m the first person to say that this blog is just a way to process my experiences. It’s not seeking to blow the lid on some outrageous work culture. (That’s not to say that the Sunrise lifestyle isn’t outrageous. It is mildly insane. And if it weren’t so ridiculous in both its personalities and pace, it’s unlikely I would’ve stayed for five years – twice as long as I’ve spent in any previous job).

Inside the Sunrise bubble, you’ve got to like the frantic pace. In fact, you’d better fall for it and wish your weekends had the same wham-bam. Otherwise, your nay-saying and drawn looks will soon stand out like a typo in a headline.

Each day at Sunrise starts as soon as the show finishes. For me, the production meetings (a half hour conference call) were the most hilarious part of my day. Whether I was running for the train or doing ablutions in my pyjamas, I never missed one.  The jokes come fast, the wit is often as crude as it is sharp, and somewhere in between people are pitching ideas and a show takes shape. Staff in the office already could attend the meeting in person, and they’d often leave the room crying with laughter. How many jobs can start you off on that note each day?

For most staff, the hours are long. For me, the hours were also flexible, allowing me to work around the clock and my family which worked well to help the show lead in the social media sphere.

Working at Sunrise bled into my regular life in other ways. At least once a week I had the question ‘What are Kochie and Mel really like?’ It came up on Facebook, at cafes, at dinner parties, even at the doctor’s. Unfortunately for this blog, the truth is that they are just like on TV. Mel is really into family. Kochie is really into finance. Both are professional and efficient. Last time I saw them, Mel asked about my kids and Kochie said, “Do you realise ten per cent of household electricity bills are due to appliances left on standby? Ten per cent!”

The personalities of those behind the camera are a little more extreme. Imagine the most extroverted person you went to school with, and combine them with the most creative and driven manager you have had in your career and you are approaching the kind of person it takes to deliver three hours of live television every day.

(As a quick sidenote.. few people seem to understand the importance of this — Sunrise represents about a quarter of the television programming for each day (that is, inside waking hours). So it’s worth a huge amount, it’s taken very seriously at some upper executive level and it takes an enormous amount of effort to get right.)

I believe that part of the reason the show works is because people there care greatly about the minutiae. You may have noticed the length of segments but have you considered the size or speed of the ticker scrolling along the screen, the length of banter between segments, or the order of the cities cycling through the weather on the screen. (I once received about ten complaints via Twitter when these cities got out of order, proving some viewers do notice.)

Producers are trained to think about even the smallest things. What’s in the background behind your talent? What headline works best if someone has the TV turned down? Someone is thinking about the number of seconds any sponsor’s logo appears. Other conversations revolve around the suitability of guests to hosts, couches vs. desks, whether we throw to the break with a tease, banter, a chat or just go straight to the break?

Producers consider such points for every show. Then you watch it play out… and… it’s seamless. If it’s not, producers all definitely hear about it – but only briefly. There’s no time to dwell.

If you’re not in TV land and you don’t care for any of the breakfast TV presenters, I still suggest you watch it one day and ponder how, less than 24 hours earlier, the program may have had no rundown, no script, and, perhaps not even a single interviewee lined up. It should not be possible.

recent video I made on my iPhone made light of the difference between the new HBO drama The Newsroom and the production team of Sunrise. This video was obviously in-jest and the silent shots of the Sunrise team at work belie the times it can turn furious. The banter is less witty and it takes place more often on email, which, I suppose, wouldn’t make a great show about a show.

As in most TV units, some days are quiet while some are frantic – and it’s these ones which can turn rather silly. People swear a lot and make obscene jokes but no one gets offended. Again ,there’s simply no time.

The way to cope with such pressure in breakfast TV is to let loose – have a good yell, burn off stress being a gym junkie or binge on junk food (this was usually me), break into a public song or dance (usually the management), or dress up as a cow… that sort of thing.

There was one time former EP Adam Boland threw his Blackberry across his small office during a production meeting. It wasn’t intentional, as I recall, but the mistake became suddenly more serious when the phone flew out a small gap between the glass wall and ceiling then descended down a level, landing among the 7 News desks. (“Damn! Missed!”, someone said.)

The response of Sunrise producers, typically, was bellows of laughter.

It is as if a mild eccentricity filters down to the troops, perhaps from the VERY top. Sure, you’re spending heaps of money chasing great TV and super ratings, but shouldn’t working inside the magic of TV be enjoyable?

Even when it’s stressful, it’s still thrilling.

(L-R) Mel, Justin, David.

When police canceled Justin Bieber’s concert in 2010 due to safety concerns, Adam called me at 4 in the morning.

He was completely calm as he told me to tweet the thousands of crazed and crying teenage girls that there would be no concert.

There was no suggestion of a back-up plan. This was the wildest moment in my time at Sunrise. Twitter, teenage obsession and a frustrated hormonal climax came together in a genuine social media storm, and all before the actual sunrise.

The emotion soon turned very real as literally thousands of girls marched aggressively toward the Sunrise studio where the glass is thick … but only so thick.

Adam then pulled a Bieber-sized rabbit out of his hat to salvage the PR disaster, somehow ushering the star safely into the studio where he performed behind the glass.

I will never know if it was always plan B but at 4am, then again at 6am, there was still no mention of a plan B, not even to staff. Yet, by 9am, the months of planning, enormous build up and costs had completely paid off.

We felt like heroes.

And it wasn’t just that 5,000 screaming girls were going home happy. Professionalism, with just enough secrecy, had carried the show, the day.

This must be how Sunrise stays on top year after year. I’m not entirely sure. I guess I wasn’t there long enough to find out all the secrets.

New Sydney skyscraper needs a nickname…

8 Chifley Square is 30 storeys tall, easily viewed from three sides and about to take its place on Sydney’s increasingly diverse skyline.

How it will look…

Welcome Sydney’s newest member

How it looks now…

The structure has distinctive yellow and red steel supports. Each row of glass features a pale platform to
boost shade inside the office block.

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8 Chifley Square

Atop the building is an enormous vertical grille.

Across the road from the Deutsche Bank ode to steel and glass, this Mirvac construction is a bold and playful design in a CBD of colourless masculine monoliths, giving the financial district a European counterpoint.

The girders and shades evoke a Meccano set or may even have taken inspiration from the Pompadour museum in Paris (see picture at bottom).

I honestly can’t think what it could be called by Sydneysiders, but it’s time we got to work thinking up a nickname.

The Pompadour, Paris

More: Mirvac Design website

UPDATE: First suggestion I’ve had came via twitter… “The Shopping Trolley”

First World Problems? Get in line. On Twitter. At IKEA.

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Flicking through people’s complaints to IKEA is the best lesson in First World Problems you will ever have.

https://twitter.com/mishmash8/statuses/227470880735916033

https://twitter.com/MegFlynn89/statuses/227043066404564993

https://twitter.com/pookie77/statuses/233223035497373696