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    You Know What I Mean?

    Dear Fayza: How do I deal with a co-worker bully without killing her?

    Fayza A. Elmostehi
    Dec 2, 2011 | 5:48 pm

    Americans work, and we work hard (well, if you equate hours worked to effort levels, that is). It's pretty startling to think that we spend more time with our coworkers than our loved ones.

    But at 40 hours per week — or more —they're often more "family" than the ones with whom we share blood.

    And just like family, you can pick your nose, but you can't pick your coworkers. You do have to peacefully coexist with them, though.

    But what if you try, try, and don't succeed? What if a coworker has it out for you? That's what our letter writer this week wants to know.

    Dear Fayza,

    I have been at my job for six and a half years, and I finally became an assistant manager.

    Now one of the other assistant managers is out to make me look like I don't know what I'm doing. Every mistake she makes, she somehow blames me. When you try to talk to her about anything, she bullies you and intimidates you.

    How should I handle her without having to tattle to our boss all the time?

    - Sick of Being a Scapegoat

    Dear Scapegoat,

    Congratulations on your promotion. You've been recognized and honored for your diligence, dedication and competence in your profession. It sounds like it was a long time coming. Good for you.

    Except, of course, that now the Wicked Witch of the Workplace is trying to undermine all of your excellent achievements.

    Let her huff and puff. But I'm not going to let her blow your straw house down.

    It's clear your new counterpart feels threatened by your recent ladder climb. By bullying and intimidating you, she's asking for conflict, perhaps hoping you'll shoot yourself in your own foot in your new position.

    You've heard the expression, "Kill 'em with kindness." Well, in that vein, I want you to tranquilize her with teamwork.

    You cannot afford to stoop to that level — there's too much riding on it for you. So don't you dare give her what she wants — no matter what amount of restraint it requires.

    Disclaimer: I'm certainly not discouraging you from standing up for yourself. Hell, I'd never do a thing like that. You should never take the blame for mistakes you didn't make. That tarnishes your reputation, and I would never advise keeping mum just to keep the peace.

    Barring that, instead of passively putting up with what she's aggressively dishing, you're going to have to confront the beast head on. It might be painful, but being direct is the only way you're going to slay the dragon.

    The next time she unleashes her witchy wrath upon you — as she inevitably will — turn the tables. Say things like, "How can we make this better?" and "What do you think the best solution would be?"

    I know you've heard the expression, "Kill 'em with kindness." Well, in that vein, I want you to tranquilize her with teamwork.

    Letting her know that you're interested in resolving the conflict instead of perpetuating it will bring her guard down. It's not you against her, and you know that. Now you have to show her. The way you repackage her cowardly manipulation tactics will speak volumes in proving that to her.

    And you'd be amazed at what will happen once you get her to view you as an ally instead of a threat.

    If that strategy doesn't humanize her, don't be afraid of the big bad management. It's not "tattling" if you've exhausted the possibilities of being civil and willing to compromise — just be sure that you have.

    If you've made a good faith effort to remedy the situation between you two and you're still butting heads, turning to management should be the next natural step. With whom management sides and how it deals with the situation will give you an inside look at the integrity of your superiors and the value it places on its staff — all while giving you a good idea of your own longevity with the company as well.

    You don't have to like everyone you work with, but you do have to get along with them. Diplomacy is the fine art of dealing with people in a a sensitive and effective way — and I know you're more than capable of doing that.

    Cheers,
    Fayza

    You can pick your friends, you can pick your nose and you can also pick your advice columnist. Send an e-mail to advice@culturemap.com, message me on Facebook or Twitter, or leave a question in the comments below, and you won't be sorry you picked me.

    unspecified
    news/city-life

    signing off

    Chris Shepherd's TV show Eat Like a Local ends its run after 3 years

    Eric Sandler
    May 29, 2026 | 9:20 am
    Chris Shepherd headshot
    Photo by Julie Soefer
    undefined

    Chris Shepherd is signing off. After three seasons, Eat Like a Local, Shepherd’s TV show on KPRC devoted to local restaurants and other food-related topics, will air its final episode this Saturday, May 30.


    View this post on Instagram
    A post shared by Chris Shepherd (@cshepherd13)


    Shepherd, a James Beard Award-winning chef and CultureMap’s wine columnist, filmed at almost 250 restaurants across greater Houston, ranging from fine dining classics like Brennan’s of Houston and Pappas Bros. Steakhouse to casual spots like Champ Burger and Fountain View Fish Market. After spending almost 30 years leading restaurants such as Catalan, Underbelly, One Fifth, and Georgia James, hosting a TV show allowed Shepherd to visit places that were never on his radar.

    “I got to learn the stories of the people. You see the restaurants, but I got to have the conversations with people and learn why people are doing things,” Shepherd tells CultureMap. “Each one gives me something a little different, whether it’s eating something for the first time. If I didn’t like something, we just didn’t air it. I had some things that were not for me but were technically correct.”

    Houstonians demonstrated a lot of enthusiasm for the show. Whenever Eat Like a Local featured a restaurant, crowds would descend to devour whatever dishes Shepherd featured in the segment.

    Joseph Mandola, co-owner of East End staple Mandola’s Deli, remembers when his restaurant’s segment aired in November 2024.

    “They aired it. Thirty minutes after that, my restaurant was full. It didn’t stop until we closed the doors. About 600 people came into the restaurant that day,” he tells CultureMap. “He has an affect on people that’s easy to see. It’s such a cool phenomenon that one guy can motivate people in Houston.”

    Since each episode is available on KPRC’s YouTube page, the Eat Like a Local affect extends far beyond its original airdate.

    “I’ve had people come from as far as Brenham, College Station, who drove here to check the restaurant out. It’s such a humbling experience to know people took time to visit the place we’ve devoted our lives to,” Mandola says.

    Burger Bodega owner Abbas Dhanani echoes Mandola’s sentiments. Not only did Shepherd feature Burger Bodega on one episode, he invited Dhanani to collaborate on a December 2024 episode devoted to Pakistani restaurants such as Bismillah Restaurant & Cafe and Aga’s Restaurant & Catering.

    “Eat Like a Local has shifted the trajectory of any restaurant that has been featured on the show. Within the industry, we would warn each other about the ‘Eat Like A Local Bump,’ which meant once featured, you better be ready,” Dhanani explains.

    “The surge almost immediately after airing Saturday was truly remarkable. For any restaurant, that surge would last quite a while and you could almost see it in the customers face as they walked in and recognized the familiar faces of the staff. The Houston community hasn’t seen anything quite like Eat Like a Local and I know I can speak for everyone when I say, we are truly grateful to have had any part in it.”

    While Eat Like a Local has come to an end, Shepherd isn’t necessarily done making TV episodes. After all, Houston’s a big city, and he still has lots of restaurants he’d like to visit.

    “There’s a lot of places I didn’t get to and stories I wanted to tell,” he says. “I wanted to visit Terrence (Gallivan at Hypsi) and Nick Wong (at Agnes and Sherman). I wanted to go out to the ranch at 44 Farms and have the conversation about Texas beef, just as much as when we went to the coast and talked about oysters.”

    At the end of every episode, Shepherd always asks “what’s next.” He isn’t quite sure, but it might involve more TV.

    “Getting back into a restaurant isn’t my forte anymore, but being in this part of the restaurant business I really like,” he says.

    chris shepherdtv
    news/city-life

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