以下是中午休息時間在公司回應土撥鼠有關在多倫多找工作的經驗，因為字數超過，我以引用文章的方式回應如下，主要是在說沒有加拿大經驗新移民找工作有困難，加上大部分的工作機會都不會刊登在公開的媒體，因此需要用人際交往的方式取得，若能讓更多的人知道自己找工作的方向，甚至以直接聯繫的方式拜訪一些公司，認識些從業者，請他們引介出現的工作機會，比較有效。
最重要的觀念是，需要儘快認清現實，以自己最可能有機會的工作為對象，才更有效。
From what you have written, I understand that you are getting there. At least, you now know the real situation. Getting a job in Canada for immigrants is de facto difficult. The best way is to get focused and act as quickly as possible. You should decide what kind of jobs in Canada you have the best chance in landing one. With this in mind, and then go on do job searching. Be reminded, it is not the job you would like to have but the job you have the best chance to have.
Now you know that, without Canadian experience, chances are slim. And, most job openings don't even come to the market. This is why people helping immigrants in finding employment suggest concentrating on networking. Through whatever chances, you should go on meeting people. Let them know who you are and what kind of jobs you are finding.
Cold calling is a great idea. You can get the first hand experience with the companies you are interested. You can meet with people over there and might get a person willing to help you and inform you about any opening.
Meet with recruitment agencies is anther great ideas. Not like Taiwan, Canada has a lot of this kind of companies helping the employer finding out suitable candidates.
There are too much to talk about. You are on the right tract of getting training. They will help you understand more of the above-mentioned tactics. Good luck.
下面連結是土撥鼠關於求職訓練的感想，我的回應如下:
我以前也上過這方面的課程，非常有用，讓我能早日進入狀況，了解實際找工作的困難。
現在回頭看這些機構有一個批評，他們都是領政府的錢，為政府協助新移民，其實因為新移民的要求不高，所以這些單位彼此的競爭不大，工作環境近乎半公家機關，管理上只要應付政府檢查就相安無事，除非主持者有理想，很難期待他們持續改善，提供更好的服務。
這些非營利事業的最大問題是與社會脫節，本身的薪資結構低，無法與企業界競爭好人才，有些人雖有理想性，但是缺乏完整企業界的工作經驗，無法根據新移民的個人狀況提供完整的建議，這就是為什麼需要實際從業者做為新移民的顧問，才能切合實際。
我這樣批評最大的原因是新移民需要專業發展的顧問，新移民只要能進入自己的專業，自然有時間與資源改善其他方面，這才是能幫助他們立足加拿大的最終協助。而且，加拿大政府從國外引進技術移民，著眼點不就是需要他們的專業能力與經驗嗎？
今天收到政府的通知書，說我們的公民申請已經收到，正在審核中，預計要在12~15個月，甚至更久才會下來，算算時間，我們已經送件半年了！
我們的親戚來加拿大已經超過十年了，當初他們申請公民只花了六個月，有此可見公民審核程序的改變，不知道是因為人多，還是9/11的影響，希望在2006年結束前我們有機會收到，這樣除了回台灣方便之外，去哪裡都方便。眼看孩子都一年年長大，我都還沒有帶他們去佛羅里達的迪士尼玩，原本說好拿到公民之後要去的。
看來我們例子是說，滿三年之後，申請公民還有一年半到兩年，真是久啊！
最後是今年的寒假是我有史以來最輕鬆的寒假。雖然今年的寒假比去年晚一個禮拜才開始放。聖誕
夜和節日都是在週末，因此整個寒假少了好幾天。不過有假還是比沒假好，只要好好把握時
間，短短幾天的寒假也能過的比長幾天的寒假還好。
為何是我最輕鬆的寒假呢？因為我們家每年寒假都會出外渡假，從來都沒有待在家中休息過
。你可能會問，咦？出外渡假不是比待在家裡好嗎？對一般人來說是沒錯，但我每年都會出
外住個幾天，已經旅行旅到累了，能夠在家睡懶覺可真是一種人生大享受。
在家可以睡倒中午，整天穿著睡衣，不是玩電腦遊戲就是聽音樂跳舞，真是有夠美滿的假期
。可是在家像遊魂一般的過日子，總有一天會在鏡子前看到自己發福的樣子。而冬天唯一能
“減福”的激烈運動就是滑雪。我只好穿上羽毛大衣，和家人往SnowValley, Barrie 的方向開去。
滑雪是冬天最快保持身材的運動。光在平地上走路就累得滿身大汗，從山上滑下來，更是累
得筋疲力盡。沿途，因為年輕愛冒險，故意滑到不平的雪地上要跳越障礙，一不小心，失去
平衡，就跌了一頭狗吃“雪”。一天總共跌了兩次，對自己十分滿意。滑完雪，給自己犒賞
一餐Wendy's 的漢堡，把肚子撐的大大的，真是舒服啊！但當天消化掉的卡路里也補回來了
。隔天早上，腰痠背痛，連從床上都爬不下來。愛玩也要付出代價的。
滑雪後，在家待了三天，養好精神。星期五，打算和我的好朋友們去逛街。我們三個女生從
碰面後就一直聊，把假期的故事都講完了。我們幾乎把整個購物中心都逛透了，只有買些可
愛的耳環和兩件上衣而已。當該回家時，我們都依依不捨，因為放假時，大家都去旅行了，
沒辦法看到彼此，難得有機會和朋友們相聚，一天的逛街也好玩。
我對今年的寒假非常滿意。該玩有玩，該做的也做了。雖然是個不長的寒假，但因為自己充
實的計畫，感覺上比實際上要長多了。寒假的最後一天，我畫了一張素描，當作這美好寒假
的句點。
在 Toronto Star 上面讀到關於土耳其食物在多倫多的狀況，集中的區域在希臘區 Danforth，找機會再去試試看。
，糖蜜，土耳其式咖啡，酸梅果醬，無花果乾，罐裝的Okra(一種長的像辣椒一樣的蔬菜) 
，香料，還有土耳其甜點。這裡面我只吃過無花果乾。
文章也提到兩種特別的食物，Pide ，Kumpir ，這我就沒吃過了，說Pide是一種八吋長的麵包船，裡面可以加上各種Topping，Kumpir 也一樣可以加上Topping，只不過用烤馬鈴薯代替麵包。
(註：我們去嘗試了，這裡有照片，第一張是Pede ，看起來有點恐怖，可是味道很好。Kumpir 就很好，看起來與實際品嘗都很可口）
看了這個報導真是很心動，看看週末可不可以找得到。住在多倫多的好處之一：可以到處吃各國的食物，而且移民開的餐廳又比較便宜。
Turkish Toronto
Jan. 18, 2006 . 06:36 AM
FOOD EDITOR
There's a Turkish triangle in the east end and it tastes like this: fresh lamb from Tahsin Market, kumpir (crazily topped baked potatoes) from Champion Kokorech, and sucuk (sausage) and egg pide from Pizza Pide.
The first two businesses are on the Danforth between Pape and Donlands. The third is at the corner of Pape and Gerrard.
Each is less than three years old, welcome proof that Toronto 's Turkish food offerings are finally coming of age.
There are 30,000 people from Turkey living here, according to the 2001 census. But community officials say there are 60,000 if you count all the Turks from various countries.
Things that Turks love from home — pomegranate juice and molasses, coffee (though tea's more popular now), sour cherry jam, dried figs, canned and dried okra, spices (like sumac, red pepper and black pepper), and, of course, Turkish delight.
Pide (pronounced pee-day) is a flatbread that's baked into an 8-inch-long boat shape. The menu lists 21 topping combos, revolving around ground beef, beef pieces, feta, lamb chunks, chicken strips and sausage. Most intriguing are the one with Turkish sausage and baked, sunny side up eggs
"A different taste" would accurately describe the kumpir at Champion Kokorech — the third tip of the Turkish triangle. Kumpir (baked potatoes topped with olives, pickles, corn, peas, ketchup, mayo and more) are so deliciously odd they get their own story. ("Hot potato, Turkish-style," D5.)
One aside: When you finish eating kumpir at Champion Kokorech (the sole spot in town that makes them) the owner will spray your hands with lemon cologne as you're leaving. It's a Turkish tradition.
Anyway, kumpir and pide (and home-cooked Turkish meals) go down well with ayran, a salted, fermented yogurt drink. But it's Turkish coffee, not ayran, that Hasan Yilmaz and I drink during an interview at Balkan Bistro (a nine-month-old Turkish restaurant near the AGO).
When Turks go out here, Yilmaz explains, it's to a handful of fast-food spots that specialize in kebabs and doners (a.k.a. shawarma/gyros, usually minced lamb or chicken moulded around a rotating vertical spit, slowly roasted and shaved off).
"Traditional Turkish food is not easy to make — it takes half a day to prepare," Yilmaz notes.
Only two Turkish-American cookbooks — The Sultan's Kitchen and Classical Turkish Cooking — are readily available in English and they're full of enticing but time-consuming dishes.
And yet, after enjoying Hünkar Begendi (stewed beef on smoky creamed eggplant) at Balkan Bistro, I'm grateful to find recipes for it (but with lamb instead of beef) in both these books. I haven't been to Turkey yet, but by the time I get there I'll have eaten and cooked most of its key dishes right here at home.
