It’s Friday so we’ll start with food, and having just been in Las Vegas, it’s an easy topic to discuss. I think Vegas might be the second-best food city in the country in many ways (behind only NYC, of course). I’ll qualify that by stating that one needs a pretty hefty bankroll to take full advantage of the best of what’s available there, but let’s put that aside for a moment.
Every top practitioner of damn near every cuisine in the world has a restaurant in town. It’s an all-star aggregation, really, and not even New York has as many top chefs (where NYC kills Vegas is in hundreds of high quality ethic dining experiences as well as food carts). Yet with all this quality (and not all of it is expensive) around, you see them lined up at the casino buffets, eating unlimited amounts of food in between blackjack sessions. How does this relate to work? Continue reading
I’m in Las Vegas for some business meetings. I love this place, mostly because everyone seems much calmer and happier than in many other places. Looking out my window I can see the Empire State Building, the Statue of Liberty, The Eiffel Tower, a pyramid, a French palace, Venetian gondolas – why spend the money to travel elsewhere when all that good stuff is right here?
No, I didn’t spend all night in the casino and the previous paragraph is not the result of being over-served the free drinks. But it is a business lesson. Continue reading
It was yet another innocuous piece of LinkedIn group spam – you probably get them in your in-box all the time as well. Unlike most of the others I get on a regular basis, this one really caught my eye and I read it over a few times to make sure I hadn’t misread it. Unfortunately for the author , I hadn’t. But I did get a good laugh out of it and maybe you will too. Maybe you’ll also do yourself a favor and learn from it. Continue reading
You hear the phrase about someone being a “choker” every once in a while. It’s a negative term meaning that the person had victory within their grasp but let it slip away or that someone performs well most of the time but cracks when facing the pressure of an important event. It happened this weekend in professional golf and you see it in other sports as well as in business. Oh sure, sometimes a great performance by a competitor steps up and beats you even when you play well but much of the time, in sports and in business, the person not finishing first wasn’t ready to win. Continue reading
It’s Friday and I’m writing this on a blackberry so I’m going to be briefer than usual. I will, however, have a food-related thought. We were talking at a business dinner last evening about the best dishes we ever ate (and no, it wasn’t triggered by the TV show). My dish involves foie gras (and we’re not going to have the discussion on the ethics of that stuff now) and someone said “oh, I love foie gras but it’s so bad for you.”
At another point, similar language was used about a failed relationship: “I loved her but it was totally toxic and bad for me so we broke up.” That, of course, got me thinking about business.
There are people working on teams with folks they love but are killing them. They’re bad for you and they’re relatively easy to spot. They criticize without the balance of praise. They are always ready to lighten the mood with a joke but never ready with their piece of a project. You probably know someone like this but hopefully not.
As a manager, your biggest responsibility is the health of your team just as you, as an individual, are responsible for not eating the stuff that’s bad very much no matter how much you love it. Everyone has a bad day – that’s the odd occasion during which you indulge in the bad stuff. But a steady diet of bad food – or bad people- no matter how much they’re loved can be fatal.
What’s on your love/bad food list?
We don’t do politics in this space but sometimes we find lessons for business in things that happen in that other world (OK, more like a different universe). You might have heard about the Sherrod disaster that’s played itself out over the last little bit. Basically, some video was taken out of context and made to appear as if a USDA employee had made racist statements when, in fact, she hadn’t at all. The media jumped on the story and eventually she was fired. Of course, as the real facts emerged, lots of people were embarrassed, including the media, the NAACP, the White House, and others. And all because they rushed. Continue reading