Only As Great As What You Tolerate
We rise to the highest level of what we tolerate within our businesses. It’s possible that the suboptimal is off your radar and therefore it goes without notice. But once you’re aware of an occurrence that is below your standard(s), you then need to deal with it.
In some cases “deal with it” means putting in place a system to eradicate the undesirable. In other instances it may mean staffing up or parting ways.
But first - ensure everyone is aware of what is not to be tolerated. There must be absolute transparency and the rules must apply to all, or risk double standards which will erode the company from the inside out.
Remember, the name of the game is the best possible outcome for the client/customer.
You wouldn’t expect to eat off a dirty plate at a 3 star Michelin restaurant would you? That means more than just the Chef needs to uphold the standards of the kitchen.
Power to the Entrepreneur!
Tim Martinez
“The Inside Man”
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