Work Journals - "Who put cheese on the table?"

Recently on holiday and was at the buffet table of a restaurant. Started out with trying to get my favourite breakfast items all on one plate to avoid having to go for seconds. Then a thought struck - how about making the effort to only take a few items first, like the scrambled eggs, bread, ham and then take the other favourites in a second sprint. This way, as a customer, I could gauge how satisfied I am and whether I would be wanting more after the first round. I could also give feedback early on to the chef just in case the next batch of sausages needed to be cooked just a little bit longer.

Funny thing is - thinking back in retrospect, the very nature of a buffet is what could be termed agile (French from Latin word "Agilis"), in a transformative work environment. Having a spread of different breakfast items which tend to be those valued most by customers rather than having set menus / catalogues for the customers to choose from and different meals per person made to a set recipe with the only variation in rare, medium or cooked, while longingly looking over at the other person's smoked salmon. Having the possibility to change one's mind mid-way through breakfast, to go for the waffles instead of bagels. The steady flow of refills of those croissants and blueberry jam packs, making one very happy customer :-). 

And suddenly, the sound of an egg timer goes off "kling- kling" - all it took was 5 minutes and that's my definition of "done".

And then comes the sound of my voice "Breakfast is served"....

The little things matter....ABCs

Say it with Jachory,

;-) Susie