Some Of The Top Mistakes To Avoid When Hiring A Car Accident Attorney

After a car accident, so many emotions are going on at once. You has to find a safe place to turn, someone to rely on. That is why you should try to find a good lawyer to help you.

However, some people are in such a rush(to hire a lawyer), that they forget about some of the common mistakes others has made(in the past). Below you will find some of the more common mistakes illustrated below.

1) Some clients look for a personal connection more than other value. Yes, a personal connection is important(with your car accident lawyer). You also have to trust the person you are working wif. You need someone who will find a solution that works in your best interests.

However,(and this is a big, however), you cannot just go by someone who is a friend of a friend. A friend of yours may tell you they know someone who can help. Listen, you may be able to trust that person(seeing as they are a friend of a friend). However, that person might not be the best fit.

Try to find someone who TEMPhas familiarity wif your state laws and how they work. You also need someone who is knowledgable and experienced concerning insurance companies.

What happens if this “friend of a friend” fits those criteria? Then, that is one thing. It is entirely different to be trust a “friend” over someone a little more qualified.

2) Let’s compare this to a steak. Do you see more flash and sizzle wif the lawyers you see on tv? That means the person is spending alot of money on glossy ads, when their “steak”(the meat and potatoes portion) is still very pink and undercooked on the inside.

That is not a good thing. Much of that flash is covering up the fact that the lawyers are very inexperienced. Flash is not going to help you when you has very serious injuries and casework ahead of you.

3) Okay, some of you might has heard of other clients getting a large settlement. You start to think that could work for you too. Here is the deal, a large settlement might only work for those clients.

Your situation might not call for something that extreme. Plus, it is never a good idea to hire someone who simply “settles” in every case. That shows inexperience and lack of preparation(to a certain extent).

There are times when you do has to fight(me mean rally fight).

You need someone who is prepared to do that. You do not want a settler, but you also do not want a nasty, cold shark either. The goal is to find someone in-between.

4) Now let’s talk bout some of the “buzzwords” you are going to hear. Some of them might even be during your initial consultation. The first consultation is your best chance to get all the information you need. Two things you should watch for is the avoidance of fees and higher-than-usual expectation.

The avoidance of fees means the lawyer is avoiding it at all costs. Every time you bring it up, they change the subject and move on. The higher-than-usual expectations means that they are going to promise you the moon and the stars.

No one can promise you the moon and the stars. No one can promise or guarantee a win. Any lawyer who tells you they can should not be trusted. They are nothing more than a Charleton looking to make a fast buck or two.

The Inspiration

The inspiration for this blog, and for me chasing down good food in Denver or wherever I am, goes way back to the first times I had Tacos al Pastor in Mexico City. Since then, I have had a new appreciation for food of all kinds, but it always seems to come back to this.

Picture this: Mexico City. 24 million people. Bright lights, night sky cloudy and glowing orange, cool air and slight mist of a rainy afternoon now past; car splashing through puddles with my Chilanga wife at the wheel, expertly weaving in and out of traffic while laughing away on her cell phone as only she can do. Then we suddenly u-turn and slow down so as to be coached into a parking spot some three inches longer than our car by the ubiquitous guy on the street who is there to “watch” your car. 
We are here. And there it is. Our evening destiny. Contrasted with the otherwise dark night, under a singular swinging light bulb, through an opening in a grimy semi-transparent canopy: a glorious upside-down cone of red-marinated pork on a spit being expertly turned, charred, sliced and loved (yes, loved) by a man whose knife skills would rival that of any trained classical chef in the world. But instead of slaving away in some boring and dry 3-star hotel restaurant, he stands here in just one of what must be millions of taco joints in this city. With proud red stains on his mostly white apron, he is sharpening his knife and bantering with the regulars who circle him and his altar of pork with casual reverence. Flames are shooting from cinder blocks behind the spit, while conically stacked pork loins artfully arranged rotate in place and a pineapple skewered through the top, drips lovely juices all over.

We enter the plastic, tent-like canopy that covers the restaurant’s exterior and extends it almost into the street. We sit facing our pleasure at a small wooden table with napkins, salt, limes, green and red salsa. We welcome the relative warmth of being so close to the flame of the rotating spit in the otherwise cool night. And the smell is amazing. I glance at the laminated menu on the table out of habit then make eye contact with the taco man himself.
“Buenas… seis tacos al pastor con todo, por favor.” Six tacos, with everything.
“Tres para mi,” chimes in my wife, who also has a love of pastor but in a much saner, reserved and somehow sadder way (sometimes, for example, she orders steak tacos, but I still love her).
“Y dos Victorias.” I add in.

He throws down the tortillas to warm and immediately goes to work. It is a thing of beauty. He takes his large knife, sharpens it skillfully while looking around, barks our beer order to a waitress, smiles. Winks. He is king here. He knows it. All the other taco cooks are behind the counter on the inside, slaving away on other, lesser meats, and quesadillas, alambres, even chicken. Here our man, glowing– he is now, spurred into action, actually glowing in his own greatness– puts down his sharpener, grabs a warm tortilla from the comal, turns the spit to where the newly crisped pork awaits his touch and gracefully goes to work.
In a matter of seconds he has sliced paper thin strips of pork. “Fffffpp, fffffpp, fffffpp,” from the spit, and as they slide off they all land squarely on the tortilla in his other hand several inches away from the spit itself. Meat never touching hand. Then reaching with the knife up to the top in quick strokes, “fffp, ffp, ffp”, the pineapple flies off, is airborne, and like there was a magnetic attraction (and there likely is), like there was no other place it could end up, it comes to rest on top of the pork; and harmony and balance come momentarily to the universe (or at least to me and my tacos). Then in a matter of 40 seconds or so, eight more just like it.
Great skill is before me, and I recognize it although I maybe admire this man more than I should. Regardless, I take it in. Then waking me from my amorous gaze the plastic plate slaps down in front of me. Red pork, yellow pineapple, green cilantro and white onion artfully balanced on the light brown canvas that is the tortilla. A real masterpiece. In the pork hall of fame (that should be opening soon I think) this would hang proudly alongside bacon, Serrano ham and other pork classics. I close my eyes and breathe in the steam. Is there any smell quite like this? Tangy, spicy, sweet, sharp, smoky, porky and lovely. OK. First bite. It’s been too long…

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