Five of Glassdoor’s top ten US executives are from massive tech corporations. VMware’s Pat Gelsinger topped the list with a 99% approval rating from the workforce—a big bounce from his range seventy-eight role and ninety-two % approval score in the final 12 months. Number 4 at the listing is T-Mobile’s John Legere (additionally with a ninety-nine % approval rating), followed by Adobe’s Shantanu Narayen and Microsoft’s Satya Nadella. LinkedIn’s Jeff Weiner comes in ninth on the list, down one location from last year.
More than a dozen other tech chiefs also function within the top one hundred, inclusive of Marc Benioff and Keith Block of Salesforce (seventeenth), Aneel Bhusri of Workday (twenty-second), Daniel Springer at DocuSign (twenty sevenths), Bill McDermott of SAP (31st), Chuck Robbins of Cisco (40th) and Sundar Pichai of Google (46th). Both Benioff and Springer made the pinnacle ten in the final 12 months.
Facebook’s Mark Zuckerberg comes in a wide variety of 55 with a ninety-four % approval rating — a tremendous fall from last year’s sixteenth spot. Still, and perhaps relatively, Zuckerberg is ahead of Apple’s Tim Cook, who most effectively makes the 69th location with a ninety-two % approval rating with the aid of a body of workers.
Glassdoor said the listing is primarily based on anonymous remarks from people who have finished an organization review, consisting of their tackle their CEO’s management, personal job, and work environment over the past 12 months. Only one CEO has made four lists this 12 months: SAP’s Bill McDermott, who seems to be on the US, UK, Canada, and Germany lists. When employees post reviews about their organization on Glassdoor, they’re asked to price their CEO’s management and senior control. Across the 900,000 employers reviewed,
the average CEO approval score is 69%. Glassdoor said its studies confirmed that agreement within senior leadership is the main element behind lengthy-time employee satisfaction; fantastically-rated CEOs are statistically related to businesses with outstanding cultures and monetary performance. Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. This is not sustenance, but it has become an obsessive delight for some. For many Fans, this dish is a sheer and utter passion. The debate brings an endless thirst and quest for an argument that cannot be easily quenched with just a slice or two.
People discuss their favorite pizzerias with the same emotionally charged energy as they discuss politics or their favorite sports team. Pizza has become so entrenched in the culture that it is easy to forget that it was once simply peasant food. For many years, it was enjoyed by the lower echelons of society, who could afford little else.
This was a regional dish for most of the long and romantic history.
The great pies in New York stayed in New York. The secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss slices on regional and local venues. However, unless you visited New York and knew where to look, these inside secrets remained mysteries to the rest of the country.
The pies in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s, founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven, developed its incredible masterpieces. Up to the road in Derby, Connecticut, Roseland Apizza had created its brand of excellent cuisine independently of anyone else. Most people outside of New Haven were clueless about the pizza being made there. This was true for most of the residents of the entire state. Most Connecticut residents had never considered traveling to New Haven to eat pizza. And why would they? They had their great pizza, or so they thought. And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross-over—no sharing of pizza ideas.
