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Workplace MANAGEMENT AND THE BUSINESS ENVIRONMENT BUSINESS ETIQUETTE


Q: I’m headed south. Do I have to answer emails while I’m on vacation?


A: WE’RE GUESSING YOU’VE BEEN IN A SIMILAR SITUATION: you’re planted on a lounge chair in St. Barts, margarita in hand, watching the waves crash and the palms sway when you pick up your smartphone to take a selfie for Facebook (won’t all your friends be envious!). But first you check your email (out of habit) only to find nagging messages from your boss and colleagues. What’s a vacationer to do? Open, read and respond to emails (even though your coworkers know you’re away) or simply snap a photo of your view and go back to that margarita? Cissy Pau, the principal consultant of Clear HR consulting in Vancouver,


says things can get muddled if your employer requires you to check in when you’re on vacation. “You’re technically supposed to be away from work. If there are expectations set by the company for employees to respond to email when on vacation, that can open a can of worms,” she says. Her advice is to find out what the expectations are (from your manager or HR) before you head to the airport (or the couch, if you’re having a staycation). “Are you to check email every day? Shut down completely? Auto forward to a colleague? Include that you won’t be checking emails in your out-of-office message? There may be different expectations for different levels of employees,” she says. — Lisa van de Geyn


PROFILE THINKING INSIDE THE BOX


When Wok Box opened in Edmonton in 2004, it just happened to be across the street from LAWRENCE EADE’s office at KPMG. Eade ate there a lot. “Working at an accounting shop when you’re young and doing long audit hours, you’re eating a lot of crap. Wok Box was different. It was fast, fresh and fun. I thought there was opportunity there to grow it.” So in 2006, when he decided to leave his junior accountant job to start his own company, he became a licensee of Wok Box. Shortly aſter, Eade also became the company’s CFO, bought a stake in the business and helped Wok Box blossom. Today, Wok Box — which features a menu of 20 items representing dishes and flavours from all over Asia — has grown from the three locations it had when Eade joined the company to more than 57 in Canada, the US and the Middle East. Now as CEO of Box Concepts Food Group (which includes Kettle and Foods Kitchen and Firecrust Neapolitan Pizza) and its subsidiaries, Eade credits his CPA certification for making all of this pos- sible. “It’s why my partners let me partner with them in the first place,” he says. — Dexter Brown


14 | CPA MAGAZINE | JUNE/JULY 2016


Illustration: Maurice Vellekoop


Jimmy Jeong/KlixPix


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