Same meal, different wine
We dined at one of our favourite Melbourne restaurants this past weekend—Epocha—with the Easter roast lunch being the set menu for all patrons.
We’ve enjoyed a set menu at other restaurants previously that came with pre-planned wines too. However, here, what elevated the experience to the next level, was how the sommelier customised each person’s wine experience according to their taste preferences: same meal, but different wine.
It was a great reminder to me of the importance and skill involved in identifying and working with employees unique preferences, even when their end goals may be the same or very similar. The ability to perceive the subtle differences and tailor the approach to help individuals deliver a consistently high outcome is a hallmark of the best managers and coaches.
Like the sommelier, the manager/coach listens and understands what is important to each person in their at-work and out-of-work lives, their style of communication, and their motivational drivers; and tailors their leadership to inspire them to be better and do better.
Ineffective team management, can result from treating each person the same way, instead of according to their preferences.
If the sommelier had served the identical wine to everyone, it would have been alright for some, but being able to tailor the wine, not just to the food but also to the person’s preference ensured a great result for everyone.
Ray
A large portion of my work is coaching managers to understand the preferences of their team members and tailor their management accordingly. Their increased effectiveness surprises even me sometimes. If you would like to discuss how I can assist you or your managers, simply reply to this email.
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ray@rayhodge.com.au; www.rayhodge.com.au; +61 403 341 105
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*Edited by Michelle Sexton
*Photo by Andrea Piacquadio