Showing posts with label effectiveness. Show all posts
Showing posts with label effectiveness. Show all posts

Organizational Effectiveness - It's Not Your Rice Bowl

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When an organization becomes constipated and paralyzed, chances are that too many persons in the organization have lost their way. This really is loss of focus and it rears its ugly head in many ways. One particularly appalling way is when one gets into another's rice bowl, aka, sticking your nose where it doesn't belong.

In your organization, are there persons that stick their nose in the business of others? Sure there are! When these persons, as I call it, get into others' rice bowl, the result is usually two fold. First, they do not have time to do their own work well. Second, they greatly upset the person in whose rice bowl they invade, thereby inhibiting organizational productivity.

Rice

Not long ago I found myself facilitating a three-day board of directors meeting. The directors had gotten so aggravated with one another, that the entire group had become immobilized, stuck, and angry-each, barely speaking to the others. What happened? Many of the directors had been getting into rice bowls that they should not have; the rice bowls of others. Need less to say, nothing was getting done.

During this three-day meeting I continually gave the emotionally injured directors permission to tell others to get out of their rice bowl. Funny thing is, say to a colleague, "Get your nose out of my business" and you'd be considered rude. However, use the rice bowl euphemism and people get the message without prejudice. In giving permission to tell others to get out of their rice bowl really worked for this group, and it might work for you. By the end of the meeting the individual board members truly felt a new empowerment to protect their area of influence, their rice bowl. Additionally, they understood why it would be in their best interest to stay out of other board members' rice bowls.

There are three basic reasons for a person to get into other person's rice bowls:

1. Trust
2. Jealousy
3. Stupidity and ignorance

This painful triad only serves the master of failure. Persons getting into the rice bowls of others, along with those that have their rice bowls invaded can easily become organizational saboteurs. What is so darn menacing is that many times the saboteur does not even realize what they are doing to themselves and to their organization. This situation can occur as easily in for-profits as it might in non-profits.

Looking at the trust issue, I have observed far too many supervisors, leaders and executives that train their people poorly and then just can't understand why their people do not perform. These overseers, as I like to call them, continually are checking up on their people-to the level of ridiculousness. The challenge is since they do not trust their people; they are constantly invading those persons' rice bowls. The result is the overseer (it really is hard for me to call them a leader) does not have the time to explore opportunity because they are spending all their time fighting fires. As stated above, this dynamic applies both in the world's on non-profits and for-profits, large organizations and small, and almost always in the corners of Lesser Lords.

Jealousy comes into play when a person feels threatened by another. This negative force of life occurs quite easily in organizations where overseers have not offered a clear vision and path for the persons within. Everyone needs to see they have the opportunity to do more, be more and achieve more. Threatened persons just perceive that everyone else is receiving the opportunity they should have. Their natural response is to stick their nose in others' rice bowls with the hope of receiving the favor of the overseer simply be being involved. This is never a productive formula for any organization. Have you seen to it that there is opportunity for advancement in your organization?

Stupidity and ignorance stands on its own merits and really needs little discussion. Nonetheless, stupidity and ignorance runs rampant in far too many organizations. Some call it reaching one's level of incompetence. This unconstructiveness really can be extinguished in most organizations with a modicum of effort. Back in the mid-90s when I conducted full-day supervision workshops for the Dunn & Bradstreet Foundation, one module I particularly liked sharing was about rewards. A point I would always make is that if one allowed negative behavior in the workplace, they were really rewarding the person exhibiting that behavior simply by virtue of allowing it. That isn't what you want to do, is it?

What can be done about the offenders who so freely get into the rice bowls that they do not belong? Stop them in their tracks! Don't tolerate it. Help them to see opportunity elsewhere. Train your supervisors and line managers well. In turn, they will train the rank and file employees better and hopefully more people will abandon the painful triad of failure; trust, jealousy, and stupidity.

In closing and regardless of your position in your organization, when your colleagues, and perhaps supervisors, put their noses into your business-I personally give you permission to say, "Please, get out of my rice bowl." Even if they don't, it will make you feel a heck of a lot better just for saying it.

Organizational Effectiveness - It's Not Your Rice Bowl

Ed Rigsbee, CSP, for over two decades has frequently been referred to as the Renaissance Man. He helps business individuals and organizations of all sizes to grow their market through smart alliance relationships. He is the founder and executive director of a non-profit public charity. He frequently publishes articles and blogs on personal relationship development. He administers a Facebook group; Relationship Glue and a Linkedin group; Member ROI for Associations & Societies.

Ed has served as adjunct professor for two California universities and is the author of Developing Strategic Alliances, PartnerShift-How to Profit from the Partnering Trend, and The Art of Partnering. He has over 1,500 hard-copy published articles to his credit and is a regular keynote speaker at corporate and trade association conferences teaching North America how to access their Collaborative Advantage.

He shares his proprietary Member Value Process globally with trade associations and professional societies-the corner stone for grass roots member recruitment and retention campaigns.

Ed has been a professional member of the National Speakers Association since 1988 and received the coveted Certified Speaking Professional designation in 2000. He also holds membership at the American Society of Association Executives. For additional resources that will assist you, visit http://www.rigsbee.com/wow.htm

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Our advice for the effectiveness of slow cooking

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Image : http://www.flickr.com


Slow cookers are coming into their own in recent years and a talent for development, as it is used only for the most part, by trial, error and time. I've had my slow cooker for more than two years as a family that regularly feeds six (plus friends and relatives), a blessing that it was a learning curve and times. As you read with the learning curve, I hope you realize that I share with you my tips to help your slowKitchen>.

Preparing for slow cooking


For a quick and easy to clean, use a cooking spray or a little 'oil on the sides and bottom of the pot before you at your ingredients.
Like any recipe, be sure to read all instructions before preparing tired of slow food. Believe me, I've had my share of Oops's!

Converting recipes


For each hour of cooking time in a conventional oven, you must enable or 4-6 hours on high "8-10 hours or on "low" in the bowl.
Less expensive and more difficult cuts of meat are best "weak" and the race time. Factor overtime for the meat that may need.
earthenware pots retain moisture by collecting and returning condensed water collected on the cover. You may need to reduce the amount of liquid used for recipes where rice or pasta not. Recipes for rice and noodles are the only ones who really "dry-firing"absorb the liquid in the recipe.

Use your slow cooker


A slow cooker can be up to 20 minutes, returning to the temperature when the lid. If your recipe calls for stirring to keep a lid on then! Not without the bowl cover in place.
Refer to the manufacturer's information to know where the hot water. With slow cooker with elements on the page means that your order should notStir need. If the problem thoroughly, then stir every few hours is an idea, make that about twenty minutes each time you remove the lid, add fifteen years.
Most kitchens are two temperature settings: "low" as to the boil and "high" that can cook your recipe.
Slow cookers are more efficient when the capacity of 60-75 per cent. Be sure to adjust your recipe so that it meets at least this amount in your pot. Check with the manufacturerInstructions for information on minimum capacity to perform.

Prepare the ingredients


Dry beans take longer to cook if they are not ready at first sight. The beans are soaked overnight to reduce cooking times by up to 75 percent.
Not to add the meat in the crock pot are still frozen, can not be totally at your kitchen. This is not a problem, but with vegetables!
Dense vegetables like potatoes and carrots take longer to cook the meat. Layer below all fleshensure they are cooked to perfection, too.

Seeger color and flavor


If you have a dish that is cooked for several hours securely check drawn the taste of herbs and spices. With these long moments of cooking, ways of cooking herbs and spices can be "filled" as they compete to be the most important ingredients for flavor. Alternatively, you can herbs in the last hour of cooking, so they are fresh and full of flavor added.
Slow cooked Change in appearance over time. To maintain the attractiveness of a bowl, then topped with lovely fresh salads, herbs, or sour cream, sprinkled with spices bit 'light.

Tips for perfection


Soups and stews to be able to simmer "high" without spilling over the rim of the bowl. To do this, leave the stove, about five centimeters (two inches or) top space.
The thickening of the liquid in the slow> Plates, the water can reach easily by mixing a tablespoon of flour with two tablespoons. If you can slow cooker be sure to stir well to avoid lumps and consistency over time, should begin to thicken sauce style.
A longer cooking time can curdle milk to discuss such an idea by you is at your skimmed milk, cream, sour cream and cheese at the end of cooking time.

Left overs left?

Once the slowcooked foods are cooked to store it safely, is to avoid delays, the accumulation of bacteria. Store food in shallow pans or remain a Zip-Lock bag, laid flat, shop for quick cooling and refrigerate or freeze may be desired. Do not reheat leftovers in the kitchen slow.

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