Friday, December 14, 2012

WIRTW #253 (the “words to live by” edition)

The Greenhouse Tavern is my favorite restaurant, anywhere. If you live in Cleveland and have not paid it a visit, do your palate a favor and get yourself to E. 4th Street to sample its amazing food (do not miss the confit-fried chicken wings). And, if you don’t live in Cleveland but find yourself visiting my fine town, put the Greenhouse at the top of your list of restaurants at which to dine.

It’s not just the amazing food that makes the Greenhouse so memorable. Its chef/owner, Jonathon Sawyer, is one of the most gracious small business owners in Cleveland. I had the pleasure of meeting Chef Sawyer several years ago at Hopkins Airport while both of our families were waiting to board a flight to Disney World. He and his wife treated my wife and me like royalty on our subsequent visit to his restaurant. As good as his food is (and it really is that good), it tastes that much better when the business is run by someone who pays such acute attention to his patrons.

For that reason, I paid special attention to a recent Washington Post Q&A column, entitled, On Small Business, which asked several small business owners, including Chef Sawyer, the following question: “Have you found any simple, inexpensive methods to make your workspace more employee-friendly? What tricks have you used to make sure your staff is happy with your office?” This was part of Chef Sawyer’s answer: “It starts from the top — employees must want to work with you, not for you. We’ve found the most success in this mutual respect….” You cannot go wrong following this advice in your own business and with your own employees.

[Hat tip: Steve Suttell]

Have you voted yet for the ABA Journal Blawg 100. Polls close next Friday, Dec. 21.

Here’s the rest of what I read this week:


Social Media & Workplace Technology

HR & Employee Relations

Wage & Hour

Labor Relations