Everything You Need To Know About Shared And Reseller Hosting

Shared hosting or virtual hosting is when multiple websites share the same server. The advantage of using a shared hosting service is that it is highly cost effective. Dedicated hosting plans where only one website is hosted on a server are highly expensive.

A shared hosting server will have hundreds of websites on it. The arrangement still works out fine and all the websites get the resources they need because most websites do not attract a large number of visitors.

Who can use it?

Well, shared hosting is more than enough to meet the needs of most websites. It is ideal for personal websites and small or medium sized online businesses. It may not be the right option if you run a large e-commerce website that attracts millions of visitors every week.

How it works?

Shared hosting works on the basic assumption that most websites would not use a large portion of the disk space and bandwidth allotted to them. Most shared hosting providers will give you more disk space and data transfer than you will ever use. If all the websites on the server used their quota, shared hosting won’t work. In reality, however, few sites manage to exceed their quota. Most of them don’t even use even 10% of that. As a result of this the service provider will have lots of free space available on the server.

The only real problem with shared hosting arises when a hosting service provider decides to oversell. If the service provider allows thousands of sites to be on the same server, all the sites will be slow because they will be constantly fighting with one another for memory and bandwidth. Fortunately, most web hosts are sensible enough to prevent such a situation from happening in the first place.

Reseller web hosting

Reseller hosting is a type of web hosting which allows an account owner to resell the hard disk space and bandwidth he has purchased to third parties.

The reseller purchases huge amounts of hard drive space and bandwidth from a large web hosting provider and then sells them to customers, usually for a profit. Some resellers rent a dedicated server from a web host. Others simply resell shared hosting services. Most resellers are web design firms or web developers. Most web hosts allow resellers to create their own service plans and pricing structures. Some even offer customized control panels and servers.

You can be a reseller even if you are not an expert on the technical aspects of web hosting. Most resellers simply forward software, hardware and connectivity problems to the data center. However, they have to deal with other problems that their customers might experience.

Reseller hosting is suitable for small blogs and online businesses. Websites that receive high volumes of traffic shouldn’t opt for a reseller plan, simply because a reseller cannot give you more disk space or data transfer than what he has purchased. And because they host numerous websites, they will be forced to turn your site off if it consumes more resources than they can afford.

Saving Money On Gasoline For Your Automobile

The gas that we fill our tanks with every week adds up to be quite an expensive bill over the months and years. Thirty dollars a week in gas adds up to over $1500 a year.

That’s $1500 additional dollars needed just top drive something you already own (or making payments on).

Small changes in your driving habits can save you hundreds every year. It’s really not as difficult to increase your fuel mileage as you might think.

WANT TO KNOW HOW MUCH YOU’RE SAVING?

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Keep track of your mileage for one week (7 days) BEFORE you start implementing these gas saving tips. The following week, start practicing these tips and keep track of the mileage for another seven days.

Nothing elaborate. Use the re-setable odometer found in most vehicles or simply use a post-it note in your car. You might find yourself saving $5-$10 a week which works out to $260-$520 annually!

TEN GAS SAVING TIPS

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Here are ten short gas saving tips that you can start using today. Most of these tips can be immediately put into use and cost absolutely nothing! What can be better than saving money for FREE?

- Check Tires Regularly

Keep tires properly inflated to avoid premature wear and mileage loss. Under inflated tires can waste 5%-10% more fuel than needed.

- Maintain Car Momentum

If possible, scan the road ahead to anticipate when slowing will occur. Maintaining even a ‘crawl’ will save you gallons as opposed to constantly stopping and going.

- Stop ‘n Go Traffic

Using the car air conditioning unit during heavy traffic can really ‘burn’ up gas quickly. If it’s bearable, try to keep the windows or sunroof open for fresh air.

- Remove Unnecessary Weight

If possible, remove car racks and any items of considerable weight. You’d be surprised at what an extra 50-100lbs can do to your gasoline consumption rate.

- Keep Filters/Converters Clean

This can save you and your engine a lot of extra work. Most filters cost between $3-$15 and can be replaced without much work – especially the air filter.

- Higher Octane Gas

Do not benefit most cars. Only use the higher octane if your engine is starting to ‘ping’ (engine knock)

- Cruise Control

Maintain an exact speed allowing for better fuel consumption. Effective on open highways.

- On Highways

If possible, try to keep windows and sunroofs closed especially at high speeds. Use the built in ventilation system for fresh air for optimum aerodynamics.

- PickUp Owners

Consider a ‘soft-net’ type gate replacement to eliminate the “drag chute” effect. Extremely effective on freeways/highways.

- Purchase Gas On Indian Reservations

NO taxes on gas on the reserves. It might pay to fill up the next time you are near an Indian Reservation.

CONCLUSION

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Simple yet extremely effective, these tips can help you start saving money immediately off your gas bill.

Regardless of which gas saving tips you are able to use from this article, keep in mind that SAFETY is the most important concern on the road. NEVER jeopardize the safety of you or the other drivers around you at any time. . . period.

Why Do We Wear Engagement Rings?

The modern Western practice of giving or breaking engagement rings is traditionally thought to have begon in 1477 when Maximilian I, Holy Roman Emperor, wave Mary of Burgundy a diamond ring as an engagement present.

Customs for engagement rings vary according to time, place, and culture. An engagement ring has historically been uncommon, and when such a gift was given, it was separate from the wedding ring. Romantic rings from the time of the Roman Empire and from as far back as 4 AD often clash the Celtic Claddagh symbol (two hands clasping a heart) and so it is thought that this was used as some symbol of love and commitment between two people.

In the United States, United Kingdom, Ireland, Canada, Australia, and many other countries, an engagement ring is worn on the fourth finger of the left hand. The tradition of wearing a ring for engagement originated from the Egyptians who believed the circle was a bond between the two people who were to be married, but was initially first practiced on the fourth finger / ring finger by the Romans, who recognized this finger to Be the beginning of the vena amoris ("vein of love"), the vein that leads to the heart. The custom in Continental Europe and other countries is to wear it on the right hand; one historical exception arose in monarchical regimes, in which a nobleman entering into morganatic marriage (a marriage in which the person, usually the woman, of lower rank stayed at the same rank instead of rising ranks) would present his left hand to receive the ring (hence the alternative term "left-handed marriage").

In other countries like Argentina, men and women each wear a ring similar to wedding bands. They are made of silver when manifesting an informal "boyfriend-girlfriend" relationship. The gold band is given to the bride when the commitment is formal and the optional diamond ring is reserved for the wedding ceremony when the groom gives it to the bride. The gold band that the groom wore during the engagement – or a new one, as some men choose not to wear them during engagement – is then given to the groom by the bride; and the bride receives both the original gold band and the new diamond at the ceremony. The bride's diamond ring is worn on top of the engagement band at the wedding and thereafter, especially at formal occasions or parties. At the wedding, the rings are swapped from the right to the left hand. In Brazil, they are always made of gold, and there is no tradition for the engagement ring. Both men and women wear the wedding band on their right hand while engaged, and, after they marry, they shift the rings to their left hands. In Nordic countries such as Finland and Norway, both men and women wear an engagement ring.

Some women's wedding rings are made into two separate pieces. One part is given to her to wear as an engagement ring when she accepts the marriage proposal and the other during the wedding ceremony.

For more information on wedding photography go to: http://www.weddingphotographerslondon.uk.com/

How Do Chef Schools Work?

Culinary schools give aspiring chefs their best shot at making it to the big time, especially those admitted by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking $ 40,000 price tag. And what does not tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.

Curriculum different from school to school, but most of the culinary student's time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student's education.

Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accomodate working cooks wanting to increase their formal education.

A number of educational seminars are available, among them:

The American Academy of Chefs Chair's Scholarship – Ten $ 1,000 scholarships awarded each year

The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $ 1,000 scholarships awarded annually

National Restaurant Association Educational Foundation (NRAEF) – Three annual $ 2,000 scholarships for high school seniors and undergraduate students

Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students are serious about this profession beginning their training in high school through voluntary programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.

Apprenticeship lasts usually about three years and is most often known as the years of "grunt work" – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated "chef" work gets done by the apprentice as part of his or her learning experience. Often this "trial-by-fire" period separates the truly devoted caf├ęs-to-be from those who are merely good cooks.

It is not impossible to attain the status of executive chef without the benefit of formal education, but in today's job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you've got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!