Every office has one: the annoying co-worker who somehow seems to get on everyone's nerves. And according to a SnagAJob.com survey, the worst of the worst are the office "kiss-ups" and "slackers," both receiving about 33 percent of the total vote for the most annoying co-worker. The "gossip hound" followed shortly behind with 18 percent, followed by the "loud talker" (12 percent) and hypochondriac (5 percent). "Work should be fun and as this survey makes clear, it's not fun being surrounded by Eddie Haskells and George Costanzas," said Shawn Boyer, founder and CEO of SnagAJob.com.

Customer service just isn't what it used to be. That's why companies are asking for help from "The Happiest Place on Earth." The Florida-based Disney Institute, a unit of the Walt Disney Company, has worked with companies like Delta Air Lines, IBM and General Motors since 1986 to help them improve their customer service training. The institute's newest client may be a bit more surprising: the Miami International Airport. But it makes sense when you consider the airport was ranked in the bottom three out of 18 U.S. airports in J.D. Power and Associates' 2007 North America Airport Satisfaction Study.

So how can an airport learn from the lessons of an amusement park? "Just think of the airport business. The reality is both businesses have millions of people each year waiting in line for a ride," said Bruce Jones, programming director for Disney Institute. The airport and Disney World also share issues dealing with retail sales, parking and ground transportation. An airport official says they already have plans to mimic the Mouse's name tags in lieu of their current hard-to-read security badges.

First, gourmet chocolate was all the rage. Recently, we blogged about gourmet marshmallows. And now, it's all about premium sodas. The $15.6 billion soda industry is diversifying with beverages like Jones Soda Company's Blue Bubble Gum Soda, Izze Beverages' Sparkling Clementine and Cricket Green Tea Cola. Though these specialty sodas may take a while to reach the status of Coke and Pepsi, industry insiders say it's only a matter of time. "Soda is an indulgence, a treat … [and] when consumers want to indulge they want to indulge in something that's really good," said Peter van Stolk, president and founder of Jones Soda.

Some restaurants are picking up on the trend by matching entrees with premium sodas that will complement or highlight the taste of their food, just like they do with beer and wine.