The Legal Intelligencer
Thursday, May 17, 2012
My first job was as a field attorney for the National Labor Relations Board (NLRB) in Houston. I had hoped to clerk for a judge, but in this hope I was disappointed.
The Legal Intelligencer
Thursday, May 10, 2012
As summer approaches, the annual rotation of judicial clerks is beginning to kick into gear. Recent law graduates who accepted positions as judicial clerks will be preparing to join chambers.
The Legal Intelligencer
Thursday, May 3, 2012
Like most litigation associates, I am thirsty for court time and I dread billing. That is why I could not have been more excited when I was chosen by my firm to serve as an assistant district attorney for a year.
The Legal Intelligencer
Thursday, April 26, 2012
The gloomy forecast for newly barred attorneys has many law students rethinking their post-law-school plans.
The Legal Intelligencer
Thursday, April 19, 2012
I left my first legal job last week. I loved my firm. I took pride in my work. I relished the fact that I was an honest-to-goodness attorney. But an unfortunate and serious family situation required my immediate return to the West Coast.
The Legal Intelligencer
Thursday, April 12, 2012
It is often said that lawyers are not particularly generous with their time. For us, time is a commodity, at once our greatest asset and our biggest liability.
The Legal Intelligencer
Thursday, April 5, 2012
With the increasing demands of billable hours and outside commitments, it is tougher and tougher for young lawyers to find time to join nonprofit organizations as board members and take on board leadership positions.
The Legal Intelligencer
Thursday, March 29, 2012
As graduation approaches each spring, soon-to-be graduates crowd into law school career services offices, eager to enter the workforce.
The Legal Intelligencer
Thursday, March 22, 2012
Last month, we lamented how it was "far too often" that "young lawyers perceive that their value to their firm is proportionate to the numbers on their time sheet, pro-rated credit rating or reputation for face time."
The Legal Intelligencer
Thursday, March 15, 2012
In law school, wins were easily quantifiable and identifiable. A high grade on an examination, beating the resident class "gunner" to a tough question of law posed by a difficult professor and receiving the CALI Award for the highest grade in a class were all clear, black-and-white wins.
The Legal Intelligencer
Thursday, March 8, 2012
My favorite doctor is a very skilled, intelligent, compassionate and empathetic man who I do not think is even 40 years of age. His style is a little unorthodox. He sold me some of his homemade beef jerky while treating me in the hospital last year. I really don't eat beef jerky, but I bought it because I liked him and appreciated his entrepreneurial endeavors. He treats patients his way, which I found unique and endearing, and it works well enough for him to be on the top of my preferred list.
The Legal Intelligencer
Thursday, March 1, 2012
Whether you start your legal career at a 1,000-lawyer international megafirm or a five-lawyer boutique, as a corporate transactional associate or a patent attorney, the first few years in practice can be overwhelming.
The Legal Intelligencer
Thursday, February 23, 2012
Far too often, young lawyers perceive that their value to their firm is proportionate to the numbers on their time sheet, pro-rated credit rating or reputation for face time.
The Legal Intelligencer
Thursday, February 16, 2012
I love my job. Yes, it is because it pays my bills. Yes, it is because it keeps me from deferring and deferring and deferring my loans and accruing thousands of dollars more in interest every year.
The Legal Intelligencer
Thursday, February 9, 2012
When I moved to Philadelphia after graduating from law school more than five years ago, my mom, an excellent cook, gave me three cookbooks as a housewarming gift. I think her intent was to push me a bit. In typical single-guy fashion, my "cooking" at that point was limited to grilling, scrambling eggs and pouring Trader Joe's sauces on top of a variety of meats. Anything more complicated was mysterious, intimidating and avoided.
