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I’m using United States figures below, because of the disclosures that Mary Kay made last year.
In 2006, Mary Kay disclosed that the company had over 700,000 independent beauty consultants in the United States. 41% of the 1,180,000 involved during the year quit. Mary Kay, destroying half a million women’s lives every year.
Now it’s important to note that this is the count of consultants at any given time, such as the year end total.
The number disclosed by Mary Kay does NOT include all the women who may have come and gone during the year.
The combination platter of enchiladas, tacos, and tortillas became the unvarying standards of the Tex-Mex menu, while new dishes like chimichangas (supposedly invented in the the 1950s at El Charro restaurant in Tucson, Arizona) and nachos (supposedly first served at a consession at Dallas's State Fair of Texas in 1964...) were concocted to please the American palate....
One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
It’s a harmless company started by a little old lady 45 years ago who wanted to give women an opportunity. They are running a scam that brings in billion in sales to headquarters each year. Bring her in and get her to buy an inventory package of 0 to 00 right away.
Word on the street is that recruiting figures are way down in the past year, but the below numbers are the most recently reported numbers from Mary Kay Inc.
From Pink Truth: I thought it would be interesting to take a look at some real figures regarding Mary Kay and consultant turnover.
80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.
Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.