Thursday, May 15, 2014

Chefs or Short-Order Cooks?

For most things at work, or in life, we can approach things in one of two ways: as a Chef, or as a Short-Order Cook. 

A Short-Order Cook takes orders and fulfills the assignment just as it is given to them.  They operate quickly, efficiently and can be counted on to deliver on time.  A Chef sees things differently, always considering options and other ways to achieve the order.  Creativity trumps efficiency sometimes and there is an anxious anticipation of the customer of what might arrive.  Because of this, a Chef gets a little more time and more leeway than the Short-Order Cook.  The similarity is that both know their customer.  For the Short-Order Cook; it's the waitress/waiter who is standing at the hot table waiting.  For the Chef, the wait staff are just a delivery vehicle to their ultimate customer; the diner. 

Seldom does someone ask the Short-Order Cook to come out and meet the table to receive their lauds.  But, also seldom does someone applaud the Chef who makes the table wait too long for their food.  The balance is tricky and it all gets messed up when someone tries to take the opposite role when to everyone else it is pretty clear what is expected. 

Which are you? 

Which does your company reward and recognize? 

Is your organization in balance with the right amount of Chefs and the right amount of Short-Order Cooks?

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