Tag Archives: management

Dunning-Kruger And You

One episode that has stayed with me for many years involved a young employee that I managed. Like most of the folks I hired, he had a lot of raw talent in the areas that you really can’t teach – excellent intellectual curiosity, a good work ethic, etc. As I saw it, my job and that of his immediate supervisor was to develop that raw talent over time.

When review time came up, he asked me when he’d get made a VP. He had been with us about 6 months and had been out of school for about 18 months. Now, most of the people who achieved VP rank were 10-15 years older than him and used those years to develop their work skills to a point that was light years past where he was. I asked him why he thought he should be made a VP and he went on about having paid his dues and that he knew as much as many of the VP’s he’d met.

He was a perfect example of something called the Dunning-Kruger effect, in which people fail to recognize their own incompetence. I see it on the golf course all the time as my playing partners will often try to hit shots that they might be able to pull off 1% of the time or they overestimate how far they actually hit the ball and come up woefully short of their target. The kid was a business example, one with which I’m sure you’re familiar.

Have you ever walked out of a meeting in which someone thought they were being brilliant while it was obvious that they really had no clue about the subject matter? The sad fact, borne out by research, is that the most incompetent individuals are the ones that are most convinced of their competence while the most competent people often underestimate their competence. I’m a believer in knowing what you don’t know and in not assuming that just because you’re smart and very knowledgeable about one subject that you can translate that into expertise in another area without doing the work to understand that area.

It’s not just stupid people who don’t know they’re stupid. Entire organizations can behave this way, believing that they can get beyond their core competency and into another business sector with equal success. Management sees that the business has a good year and deludes itself into thinking the organization is performing at peak efficiency when competitors are actually doing better and are gaining share.

We need to be on the lookout for Dunning-Kruger everywhere. For businesses, use an independent standard of measurement, hopefully, something that’s reflective of your entire industry. As individuals, a little humility and getting outside your own bubble helps to keep your perspective. That kid didn’t make VP and in fact, ended up leaving the organization to a higher level job from which he got fired. He Dunning-Krugered himself to unemployment. I’m sure he was convinced it was due to something other than his own incompetence. You’d never make that mistake, would you?

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Filed under Helpful Hints, Huh?, Reality checks

Servers And Small Customers

I wasted some money the other day. I thought I was being smart and using my knowledge of social media marketing to promote my franchise consulting business. I was looking to acquire some new candidates who are ready to change their lives so I created an audience of folks whose demography matched that of most of the candidates with whom I’ve been working. What I found weren’t leads but I did get a great deal of information and I want to share some of that with you today.

One truism I’ve always sworn by is that you can tell someone’s character by how they treat people who can do absolutely nothing for them. Servers, for example. Oh sure, they can bring you your order but they’re not going to help your career along. Receptionists are another example. When you treat people who you perceive to be in a subordinate role like dirt, it shows an awful lot about your personality and character.

The same holds true for how big companies treat little customers. The big guys get all the attention because they have all the dough. What’s forgotten is that the big guys were once little guys, either in sum or in their spending with you. To cultivate budget growth you need to treat every customer as if they are the most valuable.

So why the rant? My lead campaign generated several leads from Facebook. The cost per lead was substantially better than I usually have to pay to generate a lead. The problem is that when I went to download the information from Facebook I received a file that contained digital garbage. I don’t mean bad leads; I mean unreadable digital garbage. I sent a note to support to ask if I’d done something wrong. Crickets. A few days later, I sent another note which is still unanswered, not even with an autoreply letting me know that my message was received. I’m assuming that if I were one of their big customers (the Russian Internet Agency maybe?) I’d have a dedicated rep who would get back to me immediately. As a self-serve slob, I’m pretty much on my own.

Any business can learn from this. Sure, millions of small customers can’t each have a personal rep, but you’re a tech platform, dammit. Put some of those technical smarts to work and figure out how to support the little guys. If you’re not a tech platform, find one that can help you and use the reporting it will offer to make sure you’re treating the little guys the same. After all, you’re nice to the person who serves you your meal, aren’t you?

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Filed under digital media, Helpful Hints, Huh?

Stew

It’s nearly 80 degrees here on this Foodie Friday and one might think that winter is gone. Not so fast – it will be in the mid-40’s tomorrow so we’re not yet past stew weather. Stews are a winter staple and since there are endless variations of them, one can’t really get bored with making them.

Some folks think of stews as a thick soup but I think that vastly underrates the dish. I wouldn’t serve soup over noodles or mashed potatoes, would you? As it turns out, they teach us a bit about managing too.

One thing that’s great about stews is that the longer they sit, the better they get as long as you don’t raise the temperature too far. You need to choose your protein – generally meat – wisely. You want the inexpensive cuts that really aren’t good for much else since they contain a lot of connective tissue. They require lengthy cooking (pressure cooking excepted) so that tissue can break down and the meat can transform into tender loveliness.

The meat needs to be seared properly. That means you can’t overload your pan or the meat with steam and not brown. You don’t want to put too much flour on the meat or into the stew to help thicken it or you end up with a gloppy mess. Let the collagen from the meat do its job. If you need more thickening, use gelatin (look it up!) which does the job without changing the flavor or adding lumps.

So why is this appropriate for our business blog? Your team is your stew. You need to find the right ingredients, which are often the overlooked cuts. The best stew meat comes from the muscles that do a lot of work but need help in transforming into dinner greatness. Dig deeper for people, especially the ones who’ve been working hard but maybe not getting the recognition they deserve. You need a sturdy pot that can hold the heat. That, dear readers, is often you, the leader of the team. Great stews have lots of individual components, each of which needs to be added at the right time or it will get mushy. This speaks to the need to pay attention to the individuals on your team to bring out the best in each of them. Pull things together, apply some gentle heat, and give it time. Your team is a magnificent stew!

Here is a list of stews. It is quite varied, but the dishes have a lot in common while still being quite distinctive. Your stew – your team – will be too. Go out and pull it together.

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Filed under Consulting, Thinking Aloud