Join The Conversation With Mishpacha's Weekly Newsletter

Inside Job — 1 job, 3 perspectives

Rachel Bachrach

Some women are turning over their kitchens, others are taking off time from work to clean for Pesach, but a select few are spending the days leading up to April 15 — that’s Erev Shabbos Hagadol this year — working overtime in the office, not the kitchen. Meet three accountants who reveal the pluses and minuses of crunching your numbers.

Wednesday, March 23, 2016

Abbie Baumwald, 25, is a senior tax associate at Philip Stein & Associates in Jerusalem, Israel. She’s been working as an accountant for two years.   People think it must be so boring to work with numbers all day. What they don’t realize is working with numbers, for me at least, is like playing a challenging game of Sudoku. It can truly be fun! It can also be really interesting. To fully comprehend the business activities of our clients, we obtain seemingly useless information about industry practices. We dig deep into each client’s industry and are exposed to all the strange things that go on. This allows us to better assess the taxability of the company in each state. In a single day, we can go from discussing a software company to a soil manufacturer to an oil well-drilling company.   The skill I never realized I’d need is writing. English was always my worst subject in college, and public speaking was a close second. But in the tax world you need to write memos, reports, letters to the IRS, you’re constantly corresponding with staff and clients. Having good, if not great, writing skills is vital for the job. You need to sound professional in your writing, communicate clearly with others, and know what you’re talking about. You also often need to present your work to fellow staff and clients, so public speaking skills are important, too.     My favorite office supply is my computer. I like to keep things simple, organized, and all in one place, so I hardly use any supplies other than my computer.   During tax season I survive by taking advantage of all the free food the firm provides during busy seasons, and by allowing my husband, who learns full-time, to do a lot of the cooking at home. 

To read the rest of this story, please buy this issue of Mishpacha or sign up for a weekly subscription

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.

Evolution vs. Revolution
Shoshana Friedman I call it the “what happened to my magazine?” response
Up, Up, and Away
Rabbi Moshe Grylak What a fraught subject Eretz Yisrael is, to this day
Where Do You Come From?
Yonoson Rosenblum Could they be IDF officers with no Jewish knowledge?
Heaven Help Us
Eytan Kobre Writing about anti-Semitism should rouse, not soothe
Work/Life Solutions with Chedva Kleinhandler
Moe Mernick “Failures are our compass to success”
An Un-Scientific Survey
Rabbi Emanuel Feldman Are Jerusalemites unfriendly? Not necessarily
Out of Anger
Jacob L. Freedman How Angry Lawyer was finally able to calm down
5 Things You Didn’t Know about…Yitzy Bald
Riki Goldstein He composed his first melody at eight years old
When the Floodgates of Song Open, You’re Never Too Old
Riki Goldstein Chazzan Pinchas Wolf was unknown until three years ago
Who Helped Advance These Popular Entertainers?
Riki Goldstein Unsung deeds that boosted performers into the limelight
Your Task? Ask
Faigy Peritzman A tangible legacy I want to pass on to my children
Are You There?
Sarah Chana Radcliffe Emotional withdrawal makes others feel lonely, abandoned
A Peace of a Whole
Rebbetzin Debbie Greenblatt Love shalom more than you love being right
Seminary Applications
Rabbi Zecharya Greenwald, as told to Ariella Schiller It’s just as hard for seminaries to reject you