Lessons Learned in a Restaurant
I had the honor of training at an agency in Willimantic, CT last week, and was able to support two new Risking Connection trainers who have recently joined our community. It’s great fun to watch new people grow in their ability to convey the material and new agencies take on the challenge of transforming their practice. I was struck by an experience I had while dining with my husband at Max Amore in Glastonbury on our way home. My husband ordered a pork chop, and it arrived thin and overdone, not juicy at all. After some debate he decided to tell the waitress that he was not satisfied. Instead of being defensive, she immediately agreed with him and took it back to replace. Then, while the new one was cooking the manager came over and told my husband that he had been right, the chop was overdone and not the way he wanted to serve things in his restaurant. He offered to heat up my ravioli or give me some new ones so I would be eating hot food with my husband. I said it wasn’t n...