Dishwasher-safe glasses – ask Decanter – Decanter
http://ift.tt/1sxQSWm
Dishwasher-safe glasses – ask Decanter – Decanter
http://ift.tt/1sxQSWm
It’s always a bit scary to put your precious wine glasses in the dishwasher. Xavier Rousset MS gives Decanter some tips on the best ones to choose…
Paul Williams, from Bolton asks: I want to buy some good sturdy wine glasses that will work in the dishwasher and will be versatile enough for red Bordeaux and white Burgundy. What would you recommend?
Xavier Rousset MS for Decanter, replies: Most of the top wine glass manufacturers have ranges and glasses which will meet your requirements. One of my personal favourites is the Vino Grande range from Spiegelau, which is owned by Riedel. But I would also advise you to look at Lehmann (Gerard Basset range), Mikasa (Chef & Sommelier range) and Schott Zwiesel (Ivento range). And it is perfectly okay to put them in the dishwasher – 95% of our restaurant glasses are cleaned this way. But you do need to consider how easy it will be to replace any you glasses that you may break, as you don’t want to end up with an assortment of different shapes and brands after one or two years. The other key thing to take into account is the height of the stem and glass. Make sure any glasses you buy will fit comfortably in your dishwasher.
Xavier Rousset MS is joint owner of Texture restaurant and the 28˚-50˚ wine bars in London.
via Decanter
May 18, 2016 at 02:06AM
Texas Wine Info: The Importance of Climate Controlled Wine Storage: The post The Importance … https://t.co/OwUU4OvW1t Via @TXWineLover
— Umbra Winery (@Umbrawinery) May 18, 2016
from Twitter https://twitter.com/Umbrawinery
May 18, 2016 at 05:32AM
via IFTTT
Beauty and Adventure in the Commonplace: It is always the simple that produces the marvelous.- A… https://t.co/EEFtbYCgK6 #Inspiration
— Umbra Winery (@Umbrawinery) May 18, 2016
from Twitter https://twitter.com/Umbrawinery
May 17, 2016 at 11:29PM
via IFTTT
Added to Umbra Winery – Feel our Vibe on Spotify: "San Antonio – Lounge House" by Il Greco https://t.co/iAgEEs1iTK http://pic.twitter.com/r9xmo4JT0g
— Umbra Winery (@Umbrawinery) May 18, 2016
from Twitter https://twitter.com/Umbrawinery
May 17, 2016 at 09:28PM
via IFTTT
Reaching for Wine Ritual | Drinking Out Loud | News & Features | Wine Spectator
http://ift.tt/1Xj95C3
Does your wine life involve some sort of pattern, a kind of anticipation, that might be called ritual? Ours does. For many years now, life chez Kramer has a particular travel ritual involving not just wine, but one particular wine.
Readers plagued by retentive memories may recall that one of my most-loved wines is Volnay Clos des Ducs, which is a small single vineyard owned in its 5.3-acre entirety by Domaine Marquis d’Angerville.
Volnay Clos des Ducs is a red Burgundy, which is to say a 100 percent Pinot Noir, from a site that can only be described as unique what with its highest-in-Volnay elevation and its unusually chalky soil. What results is a red wine like no other in my experience: delicate yet powerful; long-lived yet never bullying. Anyone who doubts that soil—especially extreme soils such as are found in the Clos des Ducs vineyard—can inform the taste and structure of a wine need only taste this wine to learn otherwise. I love this wine like no other.
Knowing this, you can easily understand why serving Clos des Ducs is no casual thing. Nor should it be. Not when that sort of emotion is invested in what might seem to be, well, just another Pinot Noir. For me it isn’t. Quite the opposite. For me, it’s the ur-Pinot, the one that sheds light on all the others, if only from the contrast.
I mention all this by way of explanation about the ritual thing. Whenever my wife, Karen, and I return from an unusually long and definitely tiring trip—the 10-hour drive from San Francisco to Portland, the endless transcontinental, transatlantic flight from Europe to the West Coast—we arrive home buoyed by anticipation of the ritual to come.
We’re tired; we’re a bit hungry. But really, we just want to return to the comforts and pleasing routines of home. So after getting the luggage into the house, checking to make sure no damage has occurred and reassuring ourselves that all is well, we head for the kitchen to sit at our little table in front of the fireplace for our ritual: toasted melted cheese sandwiches (open-faced, with Gruyère) and a bottle of you-know-what. It’s sublime.
I mentioned this not long ago to Guillaume d’Angerville, who took over Domaine d’Angerville after the death of his father, Jacques, in 2003. “I’ve never heard of Clos des Ducs being served with melted cheese sandwiches, but why not?” he replied. “It sounds wonderful.”
It is wonderful, actually. It showcases the wine. Too often really great wines get served with excessively elaborate food, which saps a wine’s impact and distinction. But the key, the real magnification, is because of the ritual.
These days we tend to think of “ritual” as a synonym for “routine,” a certain boring predictability. It’s anything but that. What differentiates one from the other is our emotional investment, the anticipated pleasure not just of the reassuring familiarity of what’s to come, but of what that familiarity signifies.
More than many things in our daily lives, wine lends itself to reassuring, pleasing ritual. Sometimes these rituals are so familiar, so frequent that we don’t even think about it, such as clinking our glasses with everyone else present before taking the first sip. Or holding a glass when someone makes a toast. Or opening a bottle of Champagne when guests arrive. Rituals all, if unthinkingly so.
But when certain wines mean something to you, either because of your profound love of a certain wine or producer (my Volnay Clos des Ducs thing) or because of a nostalgic association that the wine pleasurably and invariably invokes (“We had this on our honeymoon in Paris”), then the ritual is anything but unthinking. It’s meaningful. It magnifies a moment, elevates an occasion.
I’m wondering: Do you have such wine rituals in your life? Do they involve a particular wine? A particular setting? A certain food or dish? For that matter, do you agree that ritual, to borrow from the Italian poet Virgilio Giotti, somehow bestows “the language of poetry for everyday matters”?
Or is it all just too stuffy and formulaic? You know my thoughts. I’m curious about yours.
via WineSpectator.com
May 17, 2016 at 01:29PM
Krug releases Clos du Mesnil 2002
http://ift.tt/1Te1dCc
Krug, the LVMH owned luxury Champagne house, has released its 2002 vintage Clos du Mesnil blanc de blancs
Krug offered its Clos du Mesnil 2002 to guests during a special dinner at Clos du Mesnil itself during the Krug World Festival.
The 1.84ha, Chardonnay-planted, Clos du Mesnil vineyard produced 13,278 bottles and 500 magnums of the 2002 vintage.
This month’s launch follows the release in January of Krug 2002, described by Champagne expert Michael Edwards as ‘in another league’.
Also revealed for the first time last week was the Krug Collection 1990. Collection wines are released by the house’s chef de cave, Eric Lebel, when they have ‘entered their second life’ from extended bottle age. Just 1,000 bottles of this fêted vintage are left.
The 2002 Clos du Mesnil (like the 2002 vintage) was released a year after its 2003 counterpart due to its superior ageing potential, the house said.
Krug’s suggested retail price for Clos du Mesnil 2002 is £541 for a 750ml bottle, but with the Clos du Mesnil 2003 already retailing at £600-£960, it’s likely this price will escalate.
Prices have already risen above the estate’s recommendation with some merchants. Millesima in the UK was offering the Clos du Mesnil 2002 for £700 per 75cl bottle. In the US, it was being offered by Sotheby’s in New York for $945 excluding sales tax, and by K&L Wine Merchants in California for $899.
Lebel said 2002 was one of the best Champagne vintages since 1990 and 1996, and the best in its decade. ‘It was a year of serenity, when everyone had a smile on their face,’ he said.
His tasting note describes it as being ‘precise, pure and fresh with tension and vivacity, with aromas and flavours including citrus fruits, white pepper, toasted nuts and liquorice’.
Guests at the Krug World Festival were also the first to discover the blend of the 171st edition of Grande Cuvée. Based on fruit from 2015, it will be released in 2022 after seven years on its lees.
The backbone is 45% Pinot Noir, bolstered by 36% Chardonnay and 18% Pinot Meunier. It has 58% of 2015 fruit with the remaining 42% from 131 reserve wines from 12 different years, the oldest being 2000.
Krug released the fourth edition of Clos d’Ambonnay, this time from the 2000 vintage, in July 2015. Just 5,158 bottles were made and priced – if you can find them – at £1,200-£2,000 a bottle.
Krug was founded by Joseph Krug in 1843. It remained a family business until 1999 when it was bought by luxury goods company LVMH, which also owns Champagne houses Moët & Chandon and Veuve Clicquot. Olivier Krug, son on Henri Krug, became director of the house in 2009.
The post Krug releases Clos du Mesnil 2002 appeared first on Decanter.
Wine
via Decanter http://www.decanter.com
May 17, 2016 at 03:06AM
Added to Umbra Winery – Feel our Vibe on Spotify: "Naples Bay" by Belloq https://t.co/SgN2kxJeG2 http://pic.twitter.com/InF2NLZqmL
— Umbra Winery (@Umbrawinery) May 17, 2016
from Twitter https://twitter.com/Umbrawinery
May 17, 2016 at 06:58PM
via IFTTT
8 Great Family-Owned Restaurants With a Tradition of Wine | Restaurant Guides | News & Features | Wine Spectator
http://ift.tt/1rRx27I
For many, food and wine mean family time, whether that’s preparing a meal together in the kitchen, dining out for a special occasion, treasuring a recipe passed down through generations or enjoying a glass at the end of the day. But for restaurants that are also family-owned businesses, that connection takes on an even deeper meaning. Here are eight dining destinations that are the life’s work and pride of a family—be it husband and wife, brother and sister, one generation or multiple. In addition, all have been a part of the Wine Spectator Restaurant Awards family for a decade or more.
This is only a partial guide to family-style ownership. Others with great lists have appeared in past restaurant guides: Acquerello in San Francisco, Bern’s Steak House in Tampa, Fla., Bleu Provence in Naples, Fla., Canlis in Seattle, Pappas Bros. Steakhouse in Dallas and Houston, and Rustico Ristorante in Telluride, Colo.
To check out more great wine dining spots across the globe, see Wine Spectator’s more than 3,600 Restaurant Award–winning picks, including our 81 Grand Award recipients.
Do you have a favorite family-owned restaurant you’d like to see on this list? Send your recommendations to restaurantawards@mshanken.com—we want to hear from you!
6316 S. Dixie Highway, West Palm Beach, Fla.
Telephone
(561) 585-3128
Website http://ift.tt/1rRAoHN
Open
Dinner, Monday to Saturday
Grand Award
In 1996, following his father’s death, Marcello Fiorentino was helping out in the dining room of his parents’ Italian restaurant in West Palm Beach when he realized the wine program’s potential for growth. At that time, the wine list he inherited offered just 12 reds and 12 whites; today, the list at Marcello’s La Sirena
has 1,250 selections, including 50 choices under $50. While Marcello captains the cellar and kitchen, his wife, Diane, is the general manager, and the two co-own the Florida institution, which earned its first Restaurant Award in 1999 and its first Grand Award in 2015 for its strengths in classic Italian regions like Tuscany and Piedmont, as well as California and Bordeaux.
37 Prince Arthur Ave., Toronto
Telephone
(416) 921-3105
Website http://ift.tt/1uCmneS
Open
Dinner, daily
Grand Award
Brothers Tony and Mario Amaro opened Opus Restaurant On Prince Arthur in 1992 in Toronto’s upscale Yorkville neighborhood with the goal of making it a wine lover’s destination. It’s safe to say they achieved their vision: With a list ambitious from the start, the restaurant earned its first Best of Award of Excellence in 1996 and its first Grand Award in 2002. Today, diners can choose from 2,100 selections backed by an inventory of over 50,000 bottles, with strengths in France, Tuscany and California, as well as an impressive Port collection and a page devoted to local Ontario producers, to pair with chef Jason Cox’s continental cuisine.
555 Congress St., Portland, Maine
Telephone
(207) 761-0555
Website http://ift.tt/1TlAIrt
Open
Dinner, daily
Best of Award of Excellence
From husband-and-wife chef-and-wine director team Steve and Michelle Corry, Five Fifty-Five in Portland, Maine, boasts the city’s most expansive Restaurant Award–winning wine list. Curated by Michelle, the 400-bottle-plus list earned the establishment its first Restaurant Award in 2004 and its first Best of Award of Excellence in 2015, with moderately priced strengths in California and France. When it comes to food-and-wine pairings, chef Steve’s contemporary cuisine opens up a bevy of possibilities, with dishes such as Bangs Island mussels, seared Maine scallops and Nova Scotia halibut.
111 Prospect Ave., West Orange, N.J.
Telephone
(973) 731-2360
Website http://ift.tt/1mJcZ6T
Open
Dinner, Wednesday to Sunday; lunch, Wednesday and Sunday
Best of Award of Excellence
Owned by the Knowles family in West Orange, N.J., Best of Award of Excellence winner the Manor has been earning Restaurant Awards every consecutive year since 1986. Its origins, however, go back much earlier: Founder Harry Knowles first opened the restaurant in the 1950s as the supper club Bow & Arrow Manor before transforming it into the fine dining establishment it is today. Now, the iconic list is managed by wine director Michael Cammarano and offers 770 selections, with a focus on California, Burgundy, Bordeaux and Italy.
Wickaninnish Inn, Osprey Lane at Chesterman Beach, Tofino, British Columbia
Telephone
(250) 725-3106
Website www.wickinn.com
Open
Lunch and dinner, daily
Best of Award of Excellence
Inspired by the rugged natural beauty of Tofino—a small peninsula in British Columbia with sandy beaches, lakes and a wild rainforest—Howard McDiarmid helped establish the Pacific Rim National Park Reserve in 1971. With its opening, the original Wickaninnish Inn was converted into the park’s marine interpretive center, sparking McDiarmid’s vision of building a modern hotel at the site. In 1996, the McDiarmid family helped bring this dream to reality, opening the Wickaninnish Inn and the Pointe Restaurant, which has earned Restaurant Awards every year since 2002 and a Best of Award Excellence since 2007. Sommelier Ike Seaman’s 630-selection list continues the McDiarmid legacy of championing local producers, shining a spotlight on Canadian wines, as well as California and France.
30 Main St., Stockbridge, Mass.
Telephone
(413) 298-5545
Website www.redlioninn.com
Open
Lunch and dinner, daily
Best of Award of Excellence
Owned by the Fitzpatrick family since 1968, the Red Lion Inn in Stockbridge, Mass., is now led by Nancy Fitzpatrick, the establishment’s second generation of ownership. With a rich history spanning back to the late 18th century, the restaurant earned its first Award of Excellence in 1999, and in 2015 achieved its first Best of Award of Excellence for its 525-selection wine list, offering favorites from California, Bordeaux, Burgundy and Italy. Chef Brian Alberg’s menu features contemporary American cuisine inspired by the inn’s historic origins, focusing on local, seasonal ingredients.
11633 San Vicente Blvd., Los Angeles
Telephone
(310) 820-2448
Website http://ift.tt/1rRADTa
Open
Lunch and dinner, daily
Best of Award of Excellence
In the Los Angeles neighborhood of Brentwood, Toscana aims to “treat everyone as family.” Owned by husband-and-wife team Michael and Kathie Gordon and their son Andy, this hot spot’s Restaurant Award–winning history dates back to 2003, combining Tuscan influences with a California setting. Wine director Emily Johnston’s 450-selection Best of Award of Excellence–winning list shares this dual emphasis, highlighting gems from both Italy and California.
2033 Vamo Way, Sarasota, Fla.
Telephone
(941) 966-5688
Website http://ift.tt/1TXp9H0
Open
Dinner, Tuesday to Sunday
Award of Excellence
Owned and operated by the Roessler family since 1978, Roessler’s Restaurant in Sarasota, Fla., achieved its first Restaurant Award in 2001. Today, wine director and chef Klaus Roessler—son of founder Klaus Roessler—maintains a moderately priced list that has grown to 355 selections, highlighting California, France and Australia. Set on nearly 3 acres of tropical gardens, the grounds at Roessler’s are a popular spot for proposals and weddings, while the main dining room offers views of the outdoor patio and bridged pond.
via WineSpectator.com
May 17, 2016 at 11:38AM
Dropping The Mic On Online Wine ROI (TMRW Engine’s 2016 Digital Wine Report)
http://ift.tt/1Yyx66X
So much of the material upon which 1WD was built consists, essentially, of opinion pieces (in fact, four or five years ago I sat on a panel focused specifically on opinion writing alongside Lettie Teague and Jon Bonne, about which I imagine both of whom are still scratching their heads).
But over the years, I’ve tempered (well… by my standards, anyway) the opinion-heavy pieces here in favor of conclusions that can be drawn from data. The older that I get, the more I want to see opinion bolstered by something other than the biased, fallible memories of people’s experiences (including my own).
Which is why I get royally pissed at the the wine world’s penchant for defaulting to the data-devoid opinions of entrenched personalities, particularly when it comes to denying the return on investment (ROI from here on out) of wine online (usually with the concept of social media directly in the cross-hairs).
While it seems common sense that their must be at least some ROI for wine brands in talking directly with their consumers (which is part and parcel of what social media online can catalyze), remember that data trump opinions, even when those opinions align perfectly with common sense.
Fortunately, the wine world now has some compelling data that demonstrate a plausible link between online social interactions and ROI. Yes, in terms of real people actually spending real money on wine…
The data come to us via the 2016 Digital Wine Report, an effort by TMRW Engine (a sort of successor to Vintank), Vin65, Wine Direct, and W2O Group. I’ve been given access to the full report, and there’s too much great information in it to distill into a single blog post (even one as long as I’m apt to write). However, we can focus on the mic-dropping, money-shot ROI portion, which is a manageable load (see what I did there?… sorry…).
First, here’s why the results of the report matter; the volume of data analyzed is significant (when I asked Paul Mabray about the timeline of the data, he estimated that the majority of it spans five years):
Second, the methodology employed for distilling the data looks pretty legit:
Here’s the statistical breakdown from the report, for the more geekily-inclined among you:
“To understand customers and brands, we analyzed the interactions that wine customers were having with wine brands on every major social channel. Using TMRW Engine, we were able to put a dollar value against customer engagement on social. Findings were synthesized based on results observed from Pearson correlations, linear multiple regressions, and non-parametric Mann-Whitney U, and Kolmogrov-Smirnov tests”
Good so far? Ok, let’s talk about the why for a second. Ok, more like for a minute. Or three.
I’ve long said that when it comes to wine, we live in the single most competitive time in the centuries-long history of the product. The TMRW Engine report does a nice job of summarizing the particularly thorny challenge that this competition represents:
“There is NO OTHER consumable consumer good product that has wine’s level of selection. This competition will continue to grow as the US adds more wineries (we now exceed over 8500 US wineries and approximately 17K US brands) and as the industry is seen as an inviting target for foreign wineries/brands due to our continual consumption and growth.”
In other words, if you have wine to sell, it’s very, very, very difficult to get that wine noticed. And, not to throw our wine biz friends into a deeper pit of depression, it’s not going to get any easier according to TMRW:
“The top 5 wholesalers in the US (Southern, Glazers, Republic-National, Charmers, and Youngs) together have revenues of roughly $23 Billion… So to put that in context, that means that to get meaningful distribution, over 150K products are vying for meaningful mindshare from 2-5 wholesalers per state who also sell beer, liquor, and other items.”
If you want to get noticed in that level of competitive mess, you either need a billion-dollar marketing budget, or you’d better be good at guerilla marketing. Actually, one could argue (god knows that I have) that guerilla marketing is one of the only viable tactics available to small wine brands, and the use of social media is, essentially, guerilla marketing.
This is why the results of the TMRW Engine report are, for me, so compelling; their analysis of all of that online social wine-related data showed the following juicy tidbits:
Put another way, if you do social right when it comes to wine, you do, in fact, sell more wine. Customers who engage with wine brands on social media even in amounts as small as ONE interaction can see that customer uptick their sales.
Now, more work would need to be done on all of these findings to get any deeper insights into causalities and the quality of the interactions, including which ones work best, etc. The report suggests as much:
“If brands seek to effectively leverage social as a marketing tool for increasing customer value, wine brands need to engage 1:1 with their customers in order to cultivate deep engagement.”
But the bottom line – and it’s an exciting one, especially for smaller brands – is that engaged online wine customers spend more money on wine.
I repeat: THEY SPEND MORE F*CKING MONEY and the spend it BUYING F*CKING WINE.
I suppose that the lesson here is that any wine brand that doesn’t want to see an uptick in spending for the general online wine-buying populace should remain dismissive when it comes to the ROI potential of social outreach.
Have fun with that, guys.
Cheers!
Shop Wine Products at Amazon.com
Copyright © 2016. Originally at Dropping The Mic On Online Wine ROI (TMRW Engine’s 2016 Digital Wine Report) from 1WineDude.com
– for personal, non-commercial use only. Cheers!
Wine
via 1 Wine Dude http://ift.tt/1jBcyJY
May 17, 2016 at 12:16AM
How to Be Truly Generous: 9 Things Genuinely Kind People Always Do | Inc.com
http://ift.tt/1TG1qID
Think about someone you genuinely respect. Think about someone you truly admire. Think about someone you love to be around. She may not be rich. He may not be highly accomplished. She may not be a household name.
Yet you love to be around her–and you would love to be more like her. What sets her apart from everyone else?
She’s generous, without expectation of return. She’s generous because a big chunk of her happiness–and success–comes from helping other people be happy and successful.
Here’s what sets generous people apart:
1. They’re generous with praise.
Everyone, even relatively poor performers, does something well. That’s why everyone deserves praise and appreciation. It’s easy for most of us to recognize great employees; after all, they do great things. (Of course it’s very possible that consistent praise is one of the reasons they’ve become great.)
Relatively few of us work hard to find reasons to praise the person who simply meets standards. The people who do know that a few words of recognition–especially when that recognition is publicly given–could just be the nudge that inspires an average performer to become a great performer.
Generous people can often see the good in another person before that person sees it in herself, providing a spark that just might help her reach her true potential.
2. They’re generous with patience.
For some people, we’re willing to give our all. Why? They care about us, they believe in us, and we don’t want to let them down. Showing patience is an extraordinary way to let people know we truly care about them. Showing patience and expressing genuine confidence is an extraordinary way to let people know we truly believe in them.
Showing patience is an extremely generous thing to do, because it shows how much you care.
3. They’re generous with privacy.
Everyone shares. Everyone likes and tweets. Lives have increasingly become open books. Gradually, we’ve started to feel we have a right to know more about others than we ever did.
Sometimes, we don’t need to know. Often, we don’t have a right to know. Often the best gift we can give is the gift of privacy, of not asking, not prying–yet always being available if and when another person does want or need to share.
Generous people are willing to not only respect another person’s privacy but also to help someone guard it–because they know it’s not necessary to know in order to care.
4. They’re generous with opportunities.
Every job has the potential to lead to greater things. Every person has the potential, both professionally and personally, to accomplish greater things.
Generous bosses take the time to develop employees for the job they someday hope to land, even if that job is with another company. Generous people take the time to help another person find and seize opportunities.
Many people have the ability to feel someone else’s pain and help the person work through it. A few, a special few, have the ability to feel someone else’s dreams and help the person work toward them–and to help open doors that might otherwise have remained closed.
5. They’re generous with the truth.
Lip service is easy to pay. Professionalism is easy to display. Much more rare are people who can be highly professional yet also openly human. They’re willing to show sincere excitement when things go well. They’re willing to show sincere appreciation for hard work and extra effort. They’re wiling to show sincere disappointment–not in others, though, but in themselves.
They openly celebrate. They openly empathize. They openly worry.
In short, they’re openly human. They blend professionalism with a healthy dose of humanity–and, more important, allow other people to do the same.
6. They’re generous with tough love.
I’m not perfect. You’re not perfect. We all want to be better than we are. Yet we all fall into habits, fall into patterns, and develop blind spots, so we all need constructive feedback.
And that’s why sometimes we all need a swift kick in the pants. It’s relatively easy to provide feedback during evaluations. It’s relatively easy to make one-off comments. It’s a lot tougher to sit someone down and say, “I know you’re capable of a lot more.”
Think about a time when someone told you what you least wanted to hear yet most needed to hear. You’ve never forgotten what the person said. It changed your life.
Now go change someone else’s life.
7. They’re generous with independence.
There is almost always a best practice, so most leaders implement and enforce processes and procedures.
For employees, though, engagement and satisfaction are largely based on autonomy and independence. You care the most when it’s “yours.” You care the most when you feel you have the responsibility and authority to do what is right.
That’s why generous people create standards and guidelines but then give employees the autonomy and independence to work the way they work best within those guidelines. They allow employees to turn “have to” into “want to,” which transforms what was just work into something much more meaningful: an outward expression of each person’s unique skills, talents, and experiences.
8. They’re generous with respect.
Some employees aren’t outstanding. Some are far from it. They aren’t as smart. They don’t work as hard. They make bigger mistakes. (Some employees ultimately deserve to be let go.)
Still, regardless of their level of performance, all employees deserve to be treated with respect. Sarcasm, eye rolling, and biting comments all chip away at a person’s self-respect.
It takes true generosity to allow others to maintain a sense of dignity even in the worst of circumstances.
After all, I may have to fire you, but I never, ever have to demean or humiliate you.
9. They’re generous with their sense of purpose.
Fulfillment is often found in becoming a part of something bigger. We all love to feel that special sense of teamwork and togetherness that turns a task into a quest, a group of individuals into a real team.
Anyone can write mission statements. Much tougher is creating a mission that makes a real impact. Even tougher is showing other people how what they do affects their customers, their business, their community, and themselves.
Give the gift of caring–and the gift of knowing why to care.
via Inc.com
May 17, 2016 at 04:51AM