How to Sell Stock After the IPO (4 Steps)

Speak to the company's CFO or a finance executive about your current shares. The CFO or financial executive should be able to tell you what you have and the value of your stock in the company.
Determine when you are able to sell your shares. In some cases, you cannot sell your shares immediately following an IPO. This depends on the Securities and Exchange Commission (SEC) and your company's policy on individual shares. This delay is typically called a 'holdout period' or 'lockout period.'
Discuss the options you have to sell the stock with your company's financial manager. Do you need to go through a specific broker or firm? If so, contact that broker to sell your stock. Obtain your certificate for the amount of shares you own.
Bring your stock certificate to your bank and ask for the investment officer. Ask the investment officer to sell the stock at the current price. The value of the stock will be returned to you, usually within three days.

How to Re

Gather your information. You will need the original stock certificate, complete name, address and taxpayer ID (social security number) of the new owner, stock power and a W-9 form. In some cases, such as a transfer due to death, you will be required to show more documentation.
Locate a transfer agent. Try to find an agent in the state of the person you are transferring ownership from. See Resources below for a way to find an agent in your state as well as a database of current transfer agents for publicly traded companies.
Call or set up a meeting with the transfer agent. Be sure to have all the information from Step 1 available.
Take old certificates to the transfer agent and ask them to re-register in the name of the new owner.
Send the stock certificates to the designated custodian. This step may not be necessary in some cases. In general, it will take two to four weeks to transfer ownership. Your agent or broker should help to determine what address the reissued certificates should be mailed to.

How to Stock Your Kitchen with Staples

Stock up on dry goods. These are the staple of the nothing-to-eat kitchen. Flour and baking powder are essential basics. Beans of all varieties are great non-perishables--black, navy, limas, pintos, lentils. Rice and couscous are cheap by the pound, expand when cooking so you get more bang for your buck and they both last incredibly long. Chicken and beef broth have an incredibly long shelf life and are a great flavorful substitute in most cases where water is called for. Dried fruits make for good snacks, and add a nice touch to salads. Canned vegetables, sweeteners and peanut butter round out some of the dry-good necessities.
invest in herbs and spices. These can be expensive in a one-off purchase, but small doses are called for, so they last fairly long. They also add great flavor. Stock up on classic, go-with-everythings like basil, pepper varieties, seeds, thyme, salt, oregano and cinnamon. Bay leaves are wonderful addition to soups, broths and most liquid-based cooking methods. Other herbs and spices to build up on are cumin, fennel, ginger, nutmeg, peppercorns and chili powder.
Use your refrigerator and freezer to your advantage. Condiments--mayo, mustard, ketchup--last for ages. you can extend the life of your coffee grounds by months if you freeze them (and they still remain relatively loose). Frozen berries are the best type of fruit to stash in the freezer. Bread crumbs, broths and nuts live much longer in your kitchen if placed in the refrigerator after the container is popped open. Many cheeses also have a long refrigerated shelf life, but not all do, so check to be sure before purchasing.