17. James Finister [email_address] Jimbofin on twitter coreitsm.blogspot.com With thanks to: Scott Standen, Stephen Mann, Rob England, Kevin Holland And especially Mark Greenaway and The Dryburgh Abbey Hotel http://www.markgreenaway.com/
18.
Editor's Notes
Get a whole team to work around them, including front of house staff Train the team up to deliver their vision of what a restaurant should be like Charm the customers Manage their suppliers And they can really really cook. And they do all this whilst under immense pressure
VALUE talented people – that means realising you need them, recognising that you and your organisation lack that talent, and realising you need to invest in talent RECOGNISE talent – quite literally being able to differentiate those who are talented form those who aren’t MANAGE the talent - and that means managing talent differently from those who are average in their area.
I don’t think I need to say anything more do I, its so obviously true Don't speak Te Reo?
Experience isn't just about “being there” Its about “BEING THERE” Thats why chefs train in top kitchens, to get the experience. There is a reason why when a chef is in their domain they are called “chef” They put on the chef persona with their freshly laundered toque (pron. Toke AVPR1A-Haplotype So I'm suggesting you can't create talent, you can only waste it or exploit it. First, Break all the rules” A talented rider will often win, but a talented trained rider will win more often”
Halo effect, identifed by a psychologist called Edward Thorndike after the end of WW1 Pets Trust me, I'm absolutely right about this. “ Unskilled and Unaware of it” kills I have which got me here aren't the skills needed to get to the next place
blindspot
if I'm a service manager doing my job well in a failing organisation I expect at least 180 degrees of my feedback to be bad