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The Perfect Job For Me

Her office was scattered with boxes, papers, and knickknacks. I’d never seen it this way. Here she was, packing up everything after a three to four-decade career. As she gingerly removed the last remaining photographs from the corkboard, I could see sun-soaked squares – leaving an outline of the past.

With a gigantic smartphone in hand, she pulled me aside to take a selfie. I laughed – not used to this cordiality. I felt the baton passing. Here was this transitional moment between generations. And with a sweet tenderness in her voice, she said goodbye.

Nearly her whole life was spent working in one place. The “best” years of her life were given to the cause of higher education. It had been a sacrifice. She fought with administrators and faculty, but always was an advocate for students. Now, she was leaving.

I knew I’d miss her presence in the halls. Her passion fundamentally pushed me to be a better writer and academic. And frankly, it seemed like she was struggling to say goodbye to all the colleagues, staff members, students, and friends.

All I could think was, “I’d like to have this moment.” I’d love to be at the end of a long career and struggling to leave. I’d love to leave fulfilled.

As a fourth-year doctoral student, I’m not in my career, but I’ve sort of started it. It’s strange. I’m not an undergraduate, but I’m also not a faculty member. I don’t pay tuition (any more), but I’m also not making much. And in this quasi-career state, I can’t help but wonder what motivates someone to put 30 to 40 years into a career – to stay at one employer.

At 26 (almost 27), I wonder how to find flow – that love in a career and life. The recipe is different for everyone, but I think I know what I need. A life with my girlfriend, maintaining friendships, being challenged intellectually at work, getting paid a wage that allows me to live in comfort (everyone’s different, I just want a roof, a few books, and Internet access), and having opportunities to collaborate all come to mind. Likely, I’ll discover more over time.

Becoming more frugal and minimal, I’ve realized how little I need beyond social connection and work satisfaction. I’m not picturing Ferraris and McMansions. Instead, I envision small homes and public transit. I don’t see $300 bottles of red wine at lavish steak restaurants. I think about healthy, tasty meals with those I care about. And these dreams influence what I’ll need and where I’ll want to be.

I want a job where I work hard, but never look at the clock. I want a job where my start time isn’t used as a character judgement, but rather my productivity. I want a job where I can make a difference in people’s lives, but still maintain my own.

I’m nearing the end of graduate school and full of questions. I want to ask people what attracted them to their employer. What made them stay? How did salaries influence their decision to stay at one employer? What made someone struggle to leave after decades of employment?

There’s a secret in those years of service. What’s yours?

$200 Frugal Food Budget for May

By Frugaling 30 Comments

Why I reduced my food and drink budget

In December I sat down and said, “enough.” I needed to cut back on my food expenses. Seriously, it was embarrassing and hurting savings. Every month involved hundreds of dollars in restaurants, fast food, and snacks on the go. When I finally shared it with you all — the readers of Frugaling — I felt nervous. How would people react? It was one thing to spend the money privately, but to openly disclose it made me anxious.

As the year turned from December to January, I knew that I needed to change spending habits. It was time to start saving, cutting, avoiding, and scrimping here and there. Likewise, I wanted to avoid debt at all costs, and recognized that in the next couple years I’ll need to spend thousands in job interviews, moving expenses, and rent. I couldn’t continue spending like mad, and actually afford these future hurdles. To be clear, “affording” means spending money on something without debt.

There was little room to save on rent or educational expenses. Additionally, I had sold my car, gotten rid of insurance payments, and moved on from any semi-optional expenses. The only piece left was the food budget. Darn it, though! I didn’t want to cut back for years.

When I first started the journey, I picked a number. It was somewhat random, but I wanted something exceptionally challenging and possible. I needed to eat healthily, too. So, I chose $200. That would be more than a 50% decrease in my budget for food and drinks.

Here’s a review of previous months

When January started, I holed up and tried to by some basics. But as the month continued, I realized I was severely underprepared and over budget. I wasn’t eating out frequently, nor was I buying lavish foods. Still, I didn’t know how to budget for this new level and ended up well over the line. Even though I had saved about $100 in one month, I knew I had more work to do.

Over the following months, I tried harder and even came pretty darn close to the tough goal. In February I was able to get within $12 of the budget through some serious cost-cutting and sacrificing. Frankly, I felt an internal pressure towards the end of the month. I knew I’d be close, and wanted the chance. My food stocks grew dangerously low and the repetition of the same foods night after night wore me down.

From then, my spending grew and it’s stayed above my $200 budget goal. It’s been one of the most frustrating parts of my budget and frugal goals. I know, understand, and see countless examples of individuals and families doing better. And there’s this guilt, as I’d like to live modestly. An expensive food and drink budget smacks in the face of that value. Plenty live on less. Plenty of live on less than they need. And I don’t want to live some lavish alternative life — above it all. I want to be in it. I want to feel the cuts.

The May food budget… Failure?

Now, I turn to May. Oh, May, you pesky month! This fifth month of my food and drink budget tired me. The middle of the month represented the end of my third year of graduate school. For us students, it was cause for celebration. And celebrate, we did.

Here’s a review of this month’s spending:

Part of the graduate school tradition at the end of the year is to go out, eat, and drink. Soak up the momentary freedom. This can be a challenging environment to save in, but it’s challenging not to seek out these moments and live them up when you can. Busyness prevents many of us from congregating as large groups. These moments are unique and special. When possible, I tried to go without or only one drink, meal, etc.

Nonetheless, as the table shows, the final total was $247.37. While an incredible $200+ decline from when I started this journey, I still couldn’t meet the goal.

Looking forward and long-term tracking

Because I’ve shared my budget a few times before, it’s not quite as embarrassing anymore, as it is personally frustrating. I’ve seen great benefits from trying to save. Hundreds of dollars have been invested, which were previously squandered. I feel healthier and eat foods that suit my own body’s needs. I do feel like a more modest person, and constantly try to recognize that I’m still privileged to have a full meal. Many do not share that luxury.

Another piece that I’m appreciative of is the tracking. Now, I can look back on my spending and clearly see where it’s spent. There are clear totals. Month after month, I can create a better average of spending versus one month’s test. In fact, my average spending for these five months was $264.78. That’s amazing to me, as I’ve never spent this little since high school. More importantly, the average is what I want to continue to reduce.

My friends and family continue to ask about this food budget. “Will you continue?” they ask. “Are you still doing that food budget thingy?” Why yes, I will continue. And yes, I’m still doing that food budget thingy. Maybe for the rest of my life, too.

June will be a tough month, as I’m traveling much of it. I’ll track and share, but I might need to pass for some increased spending. Sorry Frugaling fans! I hope you’ll forgive me. In July I’ll hunker down even further and do everything in my power to save.

How have you been doing on your food budget? What snags and troubles have you experienced? What are your recommendations for saving more? How do you rope people into joining you for your food budget? What motivates you?

$200 Frugal Food Budget For April!

By Frugaling 36 Comments

We all need a catalyst, this was mine

On January 1st, I set out to reduce my monthly food budget. Quick estimates of previous spending were atrocious. I was embarrassed and it was definitely the weakest part of my monthly spending. Frequently, I’d be away from home — overcome with hunger — and get whatever I could find.

For anyone who’s struggled to restrain themselves from eating out, the convenience can be captivating. Busy lives offer a perfect excuse for spending the extra money, as there’s less to clean up and a quicker time to satiety. The gratification of fast food, restaurants, and quick junk feels good when you’re always on the go.

Those moments of, “Oh, just this once” or “I better get a quick something to eat,” add up. At least, they did for moi. In some months, every lunch was “out.” $6, $7, $10, and $12 here and there. $500-600 later, I felt horrific guilt. Everyone knows that eating out is expensive, and I was failing at this part.

Finally, I lit a fire under my butt and started the $200 frugal food budget experiment. At the beginning of the year, I was renewed with a sense of purpose to this test. I wanted to push my limits and find a way to hold myself accountable. Frugaling was the perfect place to share that journey.

April food budget breakdown

As in previous months, I’ll share a complete list of days and spending. Everything food and drink-related is included — nothing gets spared. That means that if my good friend has a birthday party and I treat him to a drink, I’m putting it in here. My hope is to illustrate where much of my money goes each month, and to highlight obvious problem areas.

One thing you’ll notice about this month is a hefty increase in sweets and pizzas. From candy bars to donuts here and there, you might be shocked to know that I’ve been plowing through food — good and bad. I’m still trying to figure out what exactly is “causing” the cravings, but it might have to do with exercise levels.

I bike around 30-45 minutes per day and lift weights about 2 to 3 times per week. Together, the calories burned and needed muscle repair seem to be affecting my nutritional needs; in turn, my restlessness for certain carbs.

Noticing emerging patterns

I have failed to meet the $200 food budget experiment every month thus far. This April I spent over $240 on food and drink. I feel embarrassed that I keep saying that, and I struggle to lower it much further. Even though I haven’t reached this goal, I’ve noticed consequences, which is often necessary before change.

Life’s ups and downs are directly correlated with my budget

This month was challenging for me personally. The first week of April often serves as a remembrance for someone who died by suicide. As I navigate that period every year, I try to honor that person’s life in whatever way I can. Interestingly, during this period of April, I was eating healthier options. Later in the month, some of the spending faltered as the stresses of school mounted.

Greater raw food intake

After listening to The New York Times’ columnist, Mark Bittman, speak about the importance of raw foods, I definitely incorporated more. From fresh fruits to vegetables, I sliced and diced my way through the month. While it certainly helped me save here and there, the time it took to prep all that food was challenging when graduate school’s demands heated up. That’s when I turned to more processed foods. Ugh!

Becoming a lazy vegetarian/pescatarian

Meats tend to be expensive. As a consequence, I tended to avoid buying any meats and made a lot of vegetable stir-frys with rice. The combination is frugal, and probably a healthier choice. Although, every now and then I defrosted a piece of salmon for some omega-3s and protein. A secondary reason for this lazy vegetarianism centers on this concept of eating animals. I’m finding it increasingly difficult to enjoy eating another lifeform — something that feels pain.

Exercise undeniably affects mood, food cravings

As much as I try to “be prepared” for the food/mood cravings associated with lots of exercise, I can’t seem to carry enough. I’m on the go all day — from school to work to the homeless shelter. I run and bike everywhere. Moving around all day necessitates a greater caloric intake, but also limits how much I can comfortably carry around. I’m not particularly interested in sacrificing my physical health and back for a frugal month.

Hundreds of dollars added to savings

This portion is the greatest consequence of the entire journey. Over the last four months I’ve socked away cash. In fact, I’ve been able to save about $1500-2000 this year already! While much of these “savings” are artificial, as I’ll need to spend about $1600 on on a summer graduate course, I wouldn’t have had that money if my old eating-out habits were still active. That’s revolutionary for me! I’m happier than ever about my ability to save.

Where do I go from here?

Looking forward, I’m concerned about the $200 food budget experiment. I want to reach this value that’s escaping me. At the same point, we are entering summer in Iowa and farmers markets will be opening up. I’m eager to support locals who are kicking butt and raising terrific produce. It tends to be more organic and cared for, as opposed to grocery store options. If I shop more frequently at the farmers market, I’ll cut down on waste, support local farms, and have better food, but I will have a harder time reaching $200.

At the heart of this internal struggle is a desire to be greener, healthier, and kinder to my environment. I want to care for the earth around me. From my increasing interest in vegetarianism to farmers markets, I want to assimilate these hopes into a frugal food budget.

But Walmart’s (insert your local big-box retailer here) big, bright lights are calling. The stores have “always low prices,” and the produce can often be cheaper than in small co-ops and shops. But what are the consequences? Does frugality compete or cooperate with socially and environmentally responsible choices?

My hope is that if I can prepare even more meals at home, I can justify the farmers market purchases. Additionally, I’m concerned about the amount of treats and sweets I take in. My goal in May is to find more foods that can fill me up, while also providing glucose (more rice, perhaps?).

As always, I’d love for you to join in! Your contributions, comments, and questions certainly help me reflect on my goals. If you’ve done it before and met the $200 food budget, how’d you do it? If you haven’t, why not try it this month?

3 Psychological Tricks Restaurants Use To Make Us Spend

By Frugaling 1 Comment

Eating out is easy on the mind and awful on the budget. There’s no argument here – you can save more by eating in. The reality is that Americans eat out a lot and the statistics are staggering. The National Restaurant Association suggests that Americans spent $632 billion last year (2012) at restaurants. With that much at stake, companies have quickly made a science out of it.

We spend about $1.7 billion per day eating out, which equates to $2,505 per household per year. That’s money that could otherwise be going to meals at home and a stronger retirement fund for your future, family.

The Science Behind Perception

For 99 cents, you can purchase a bean burrito at Taco Bell. The iconic logo, waxy paper, and drive-thru lane all connote a certain class and quality. Many question the standards, while others exult the affordability. But when you go out to eat at a fine restaurant, you’re looking for something better. Afterall, that’s what you’re paying for, right?

Science has perfected three key ingredients to make you spend more and with greater frequency: music, colors, and menu. By availing yourself of this knowledge you can become a more critical patron and save hundreds – possibly thousands – each year.

Sights, Sounds Make You Stay

Upon walking into your favorite restaurant you’ll normally find a music track that follows you throughout the room. From dark wood and leather upholstery to brightly lit metals, the decorative touch says a lot about what you’ll spend. By creating a safe, fun, relaxing environment, restaurants invite us to to stay and spend.

Time spent in the restaurant was the most powerful predictor of money spent in the restaurant (Caldwell & Hibbert, 2002).

Restaurants are intentional with everything they do. Knowing their audience is key, because if the patrons identify with the music playing, they’re likely to stay longer.

…Music preference provided a better explanation of actual time spent dining than tempo (Caldwell & Hibbert, 2002).

Even your menu choices may be influenced by the music and ambiance. French music may play gently in the background, and it may influence a decision to purchase French wine.

French music led to French wines outselling German ones, whereas German music led to the opposite effect on sales of French wine (North, Hargreaves, & McKendrick, 1999).

Colors Make You Feel

Today, you can find salmon with color added. The Kool-Aid, sodas, and sport drinks all fizz and pop with a different fluorescent color. Psychologically, we are wired to interpret these colors as indicators of health and vibrancy. These shades have a powerful effect on our perceptions of taste.

Color had a significant influence on the identification of…flavors (Stillman, 1993).

Seeing vibrant colors in food can enhance flavor identification and perceived satisfaction of the product being offered. Alone, this quite powerful. But restaurants also enhance and manipulate your sense of taste by the color of cups, bowls, and accessories.

…beverages were ranked as sweeter when consumed out of cream-colored cups. Drink unsweetened hot chocolate from an orange mug, serve fajitas on a red plate… (Prevention).

Menu Pricing, Formatting Make You Pay

Crafting a menu is key. There are strategies that the restaurant industry employ to aid your psychological mindset and encourage greater spending.

When we are reminded of the dollar cost of menu items, spending can be affected. There’s a quick fix to alleviate the burden of spending: take these symbols off the menu!

…results did show a significant reduction in spending when formats with monetary cues such as the word “dollars” or the symbol “$” were used (Yang, Kimes, & Sessarego, 2008).

99 cent items are commonplace at larger fast-food changes, and there’s a powerful psychological component to creating a gap between 99 cents and regularly-priced meals.

A fast-food operator may hold prices below $1.00 for as long as possible, and then jump to $1.25 or higher…because there is less purchase resistance once the dollar barrier has been jumped (Kreul, 1982).

This effectively creates a dichotomous menu of decisions for the patron: Group A (less expensive) versus Group B (more expensive). For finer restaurants, Group A is kept higher than average and Group B is kept lower than average. This makes spending more seem like a better value.

There’s a reason that chunks of text may be next to a short dish title. Including detailed descriptions of the menu offerings can assuage spending concerns.

…menu descriptions have the potential to increase revenue while also increasing the value perception (Shoemaker, Dawson, & Johnson, 2005).

Conclusion

Restaurants are clearly here to stay. Americans have voted with their capitalistic dollar in powerful agreement. The fact remains that eating out is a social past-time and great way to hang out with friends, co-workers, and lovers. By learning about the tricks restaurants use, you can at least become a critical consumer and save money along the way.

For more about critical consumption and tricks businesses use to sell us more, check out: Brandwashed: Tricks Companies Use to Manipulate Our Minds and Persuade Us to Buy.