Visalia, Calif.-based nail tech Maggie Franklin tells it like it is. Never dull, she lends her unique perspective to a wide variety of issues facing working techs.
Despite my reputation for the inflated ego, and how much I enjoy playing off like I’m so awesome (I mean, I mostly am awesome, but I play it up a lot), in real life, I’m terrible
Ever have more than one dish of polymer out at once? It’s so easy to tell the pinks from the whites, but it would be so helpful if you could tell the difference between the clear
When gel-polish hit the market a few years ago, I jumped on it. Invested an embarrassing amount of money into the stuff and have continued to do so because it really is the first major technical
I talk about Facebook a lot. But only because Facebook has become so bloated that it now reaches into so many of our lives — and businesses. Aside from recent changes that will concern users financially
When I met with the leasing agent for the space where I currently call my salon, I was very clear about my intentions to blow the landlords’ preconceptions of “nail salon” to smithereens. Since I was
Over the years I have had so many people tell me they could never be “good at nails” because they can’t paint. I’ve heard many different versions of this thought, but essentially it always comes down
Gotta love the Internets: 4,925 “friends” on Facebook, 2,407 “likes” for the salon page on Facebook, a smattering of followers on the website, Twitter, and Instagram, and an unknown number of readers for this blog —
Even though I don’t really know what system/scale/criteria is used in testing nail products, I do have a working understanding of the ways that substances are tested for things like strength and hardness. So the other day
I often get requests for referrals in far away places — places that far outreach my ability to refer myself. I know a lot of other nail techs all over the world. I know a lot
Have you ever walked into your favorite lunch place — one that you’ve been going to for like 30 years — and looked at the menu and mentioned casually to the 18-year-old behind the counter that
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