MBA per minute: "Return the dining rooms for the bosses"

The dining rooms were in use to the roaring eighties, when the gateful and aristocratic chic took possession of corporate America. Eating took place in special rooms in which the usual chatter of football for such a meeting and women interspersed with the discussion of business issues. “In the dinner hall, we were expected by the elaborate waiters in uniform and a variety of menu,” recalls Bob Frish, author of Who's in the Room? How Great Leaders Structure and Manage the Teams Around Them, who once worked for Dial Corporation. - Every day I joined my colleagues invariable in my brilliant composition, spending about an hour at dinner. Suppliers, clients, consultants and subordinates were not invited to the table - we were in a private premises cut off from the outside world. ” All this splendor was sunk into oblivion with the advent of the era of Open Cards and other attributes of corporate democracy. Now old -fashioned customs seem funny to many. In most companies, all personnel, including first persons, are usually sent to canteens of self -service. However, Frisch recommends restoring the forgotten tradition. Indeed, today, due to a tight schedule, the authorities often quench hunger right at the desktop. But more importantly, another - before in the dining rooms, leaders in an informal setting could discuss the pressing problems of the company from a bird's eye view. He calls similar Lenschi “organizational lubricant”, thanks to which the management mechanism worked faster and harder. “Today, many companies are looking for ideas to improve teamwork, and consultants are puzzling over informal and cross-functional connections,” Frish notes. “And I advise you to restore the institute of dining rooms for top management.”