One recent evening Mr. S. and I made a post-dinner stop for a cocktail at one of our favorite local restaurants where we’ve had numerous delicious meals. The food is fantastic to the point where I want to bathe in a giant tub of the freshly made bacon jam the chef pairs with fried chicken livers on mini waffles. (o.m.g.)
On this particular evening we inquired what dessert offerings were on the menu and, after listening to the waiter expound enthusiastically about a dish comprised of homemade vanilla ice cream with fried peaches we placed an order.
When it arrived we found that the ice cream had no flavor, the peaches were non-existent, and nothing, save perhaps the waiter’s brain, was fried.
Disappointing – to say the least.
Not being the sort to raise a fuss or send it back, we nibbled a bite or two. And then, when the waiter came back around, Mr. S. mentioned that the dish was most definitely not as described. Poor little guy was apologetic. He admitted he had never tried it but was merely describing, as instructed by the chef, the 3 dessert choices for the evening.
By rote and memorization. Just as he does, I’m sure, when describing the fish of the day or the latest incarnation of the Colette de Beouf, pork cheeks appetizer, or chargrilled oysters. He was a very pleasant fellow doing his job in a perfectly acceptable manner. I’m also sure that some diners would have been content with the dessert as it was served. Perhaps it was me; based on previous experiences with this chef I was anticipating a flavor explosion.
That’s the way life goes though, isn’t it?
We purchase a new gadget, take a trip, or attend an event. We go to a concert, try out a new recipe, or download songs from a new artist based on a friend’s recommendation.
We join a new company or take a new job.
We think it’s going to be scrumptious and flavorful based on what has been described. Sometimes though it ends up being flat, tasteless and unpalatable.
Not even a dish that’s best served cold; just a dish we should have avoided.
But who’s at fault? The chef? The waiter?
Or the patron?
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What a great analogy opportunity, if that has been defined by the urban linguistics as relevent yet or able to be translated into 140 eye catching characters! The analogy : why do we make it so hard to provide simple service to our clients, external and internal guests as professionals in Human Resources and Recruitment. I have separated the two because I believe there is a partnership that a great HR department understands with respect to recruitment.
The functionality, focus and perspective are encompassing yet we forget that to provide the menu choices should be everyone’s job from the front line staff, to the General Manager, Chef and to treat each touch point, i.e. the server in this example as a vital piece of our common goal: business excellence. IF, and there are a couple sceanarios here that could play out, the server was hired with the mindset of you are as important in our mission and business as the patron who is paying her/his bill then in my humble opinion the Chef/GM would have required complete knowledge in order to pass along their passion for what they have created. Mistakes happen, people freak out, guests have a bad day but in the end of the root casuse it’s LEADERSHIP of self which translates to the organizational accountability and standards of excellence…..
So to the point of HR and Recruitment, we are all important and all vital in the business we have chosen to labor and perfect in excecution, leadership of people! Happy Recruiting HR!