During college I worked in a restaurant that had just
hired a new general manager. He had trained at one of the large hospitality
companies and wanted to work at the unit level until he went off on his own.
He was what you would call a very “new broom” and the one
thing he made clear on his first day is that if he heard anyone use the phrase
“we’ve always done it this way,” he/she would be well advised to start scouring
the classified ads.
This restaurant had been stumbling of late, and if we
were to fast forward to today’s reality television it might have been a
candidate for chef Gordon Ramsey’s trademark wrath to help turn it around.
Within one month, the new GM had let go three servers and
two bartenders he felt weren’t pulling their weight and had changed both the
meat and seafood purveyors. Within six months the business had done a near 180
reversal and was even written up in the local paper.
One
day between shifts I got up enough nerve to ask him the secret of the
turnaround. To my surprise he asked me in the office, sat me down and proceeded
to draw a clock on a piece of paper.