Tag Archives: managing

Breaking The Fast

We’ve arrived at Yom Kippur again and there is a part of the holiday’s traditions that involves food so it’s an appropriate Foodie Friday topic. Beginning this evening, those who observe the holiday will fast for 24 hours. Traditionally, the meal that follows the fast is “dairy”: bagels, cream cheese, smoked fish of some sort, a sweet noodle dish called kugel, and cakes. The thinking is that a relatively bland meal is appropriate following a fast and the dishes can be prepared ahead since one doesn’t do work of any sort on the day. Hey – if Sandy Koufax can skip work and not pitch the World Series (which made a huge impression on me back in 1965), you and your bubbe can stay out of the kitchen.

My family generally had whitefish salad, egg salad, and tuna salad available as well. I know that blintzes are big with some families, although my family was never patient enough to cook them (listen, when you’ve not eaten for 24 hours, even another 10 minutes is an eternity). Everyone would generally grab whatever was available to eat immediately, breaking the fast while their bagel toasted.

Obviously, there is a much more important aspect to the holiday than food. Last year I wrote that:

Most people think of the day in terms of atoning for one’s sins. That’s not quite right in that it’s an incomplete statement. That atonement is only a part of the equation. There is a broader focus on other things as well. One is charity, one is repentance and the other is prayer. Those things can also be interpreted as trying to embody high ideals, returning to those values and ideals if we’ve strayed from them, and self-reflection.

Whether you’re Jewish or not, taking a day to think about that three-legged stool is a valuable thing, both personally and with respect to your business. Since this is a business blog, let me focus on the business aspect. Every business needs to give back somehow. Whether it’s mentoring on a pro bono basis or sponsoring a Little League team, it’s not only smart marketing. It’s the right thing to do.

Atoning in business is simply reflecting on the times over the past year when you missed the mark and determining to do better. It may be a badly handled customer service issue or it may be treating an employee badly. Identifying those instances and improving the future is a fundamental part of being a good businessperson.

And prayer? I’ll leave that to you. I was always taught that prayer is not about you and shouldn’t focus on your wants. I think even atheists can pray since, as Emerson said, “Prayer is the contemplation of the facts of life from the highest point of view.” Not a bad place for any businessperson to be.

Happy New Year!

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Filed under food, Thinking Aloud

I Don’t Need A Hero

If you’ve spent any time reading this drivel, you’ve probably seen my constant nagging to provide value by solving problems. No, I’ve not changed my thinking about that, but I’d like to put one stipulation on the statement: make sure that the problem is real. I’m thinking specifically of those people who have hero syndrome. Not the seriously ill type such as the firefighter who is also an arsonist, lighting fires so they can save the day. I mean the people who are constantly solving problems that don’t exist.

I used to work with someone who would stick their head in my office and report that some client or partner was having an issue. They also told me not to worry – they were on the case and would handle it. Phew! Of course, it was rather odd when I mentioned to one of the “saved” partners that I was happy that my team member was able to solve their issue and the partner had no clue what I meant. Fortunately, the “hero” in question moved on not long afterward.

The other side of the equation is also true. There are people who are the “go-to” people in various areas and who become indispensable, so much so that their mental and physical health can suffer because they don’t want to disappoint anyone. It’s another aspect of hero syndrome. They feel as if they won’t be appreciated if they ask for help. Instead, they often become bitter, burnout, or both.

How do we handle people with hero syndrome? First, make sure the problems they are solving are real and are worth solving. Not everything is a crisis, you know. Second, make sure that they have the resources to solve the problem quickly, efficiently, and completely.  Sometimes for those of us who were higher-ups, it means getting your hands dirtier than usual, often doing work for which you’re overqualified. I always felt as if I was paid to be everyone’s safety net, so if it was a job I could do, I did it. I have plenty of paper cut scars from making last-minute copies and assembling binders when I was needed. Finally, pay attention to the folks who are constantly being heroes. Make sure they’re not lighting the fires they’re busy extinguishing. Make sure no one is constantly backlogged with work and everyone knows it’s OK to just say “no” when they’re overwhelmed. Those times are when those of us in management earn our pay.

Make sense?

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Filed under Consulting, Helpful Hints, Reality checks

A Mustache On The Mona Lisa

It’s Foodie Friday, and I want to relate an experience I had the other night while dining out. It got me thinking about some dumb things folks in the food business do and how any of us in business can be smarter than they seem to have been. I went to get a burger at a local bar that serves excellent food.

The Mona Lisa (or La Joconde, La Gioconda).

(Photo credit: Wikipedia)

They grind the burgers themselves out of a combination of several cuts of beef and they cook it nicely. It’s perfectly seasoned and is served on a bun that absorbs the juices without falling apart. I order mine with bacon and a runny fried egg (why not have breakfast with your burger?) but they offer many other options. It’s a work of art: the Mona Lisa of burgers.

When the burger came the other night, I asked the server for some mayo to dress the bun. They used to serve a lovely house-made truffle aioli but the menu has changed and now it’s just mayo. What I got was a handful of packets of mayo. You know – the shelf-stable, room temperature stuff you’d get tossed in your bag at a deli for your take-out sandwich. I was shocked and felt like whoever made the decision to serve their condiments as if we were in a concession line someplace was disrespecting the customer, not to mention their own product. They had put a mustache on the Mona Lisa.

It got me thinking. How could these people compromise the excellence of their product by doing something so silly? Then again, we see plenty of examples of this. Ever notice a water bottle that claims to contain “gluten-free” or “non-GMO” water? It’s another example of a business showing their customers disrespect. You assume we’re too dumb to know that water couldn’t possibly contain those things. I’m sure you’ve seen ads for “hormone-free” chicken. Well, yeah – the law prohibits the use of hormones. It’s fake transparency or worse because it shows a contempt for the customer’s lack of knowledge.

Do I think the bar serving me a packet of mayo is as bad as misleading labeling? No, but both actions come from the same place, one we all need to avoid in business. We need to honor our products and services but first and foremost, we need to honor our customers. I get that this is probably nothing more than a cost-saving measure, but I’m also sure there is mayo in the walk-in and putting a spoonful into a little cup may cost a few cents but is more in line with both the quality of the product and the customer’s expectations. Make sense?

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Filed under Consulting, food, Huh?