LOVE IN THE WORK­PLACE

Nowa­days we think of a phi­lan­thropist as some­one who do­nates big sums of money, yet the word is de­rived from two Greek words, phi­los (lov­ing) and an­thro­pos (man): lov­ing man. All of us are ca­pa­ble of be­ing phi­lan­thropists. We can give of our­selves.— Ed­war

Activated - - NEWS - By Sally Gar­cía

No, I’m not talk­ing about cof­fee break ro­mances, but rather about whether it’s pos­si­ble to run a suc­cess­ful busi­ness with love. An ar­ti­cle in the Har­vard Busi­ness Review sug­gests that it is. It uses

1 the anal­ogy of the com­puter. Love should be the op­er­at­ing sys­tem (OS), and the other busi­ness strate­gies—sales, mar­ket­ing, dis­tri­bu­tion, etc.—the apps. The apps are the most vis­i­ble work­ing part of the com­puter, but they’re only sta­ble if there’s a strong OS.

The fa­mous Peru­vian chef and restau­rant en­tre­pre­neur Gastón Acu­rio says, “We don’t want to be 1. “Can You Re­ally Power an Or­ga­ni­za­tion with Love?” Dun­can Coombe, HBR, Au­gust 1st, 2016 2. Interview with Bár­bara Muñoz for El

Mer­cu­rio, Chile, July 2nd, 2016 the most avant-garde. We just want to make peo­ple happy.” Though

2 Gastón has won in­ter­na­tional awards, he teaches his cooks not to only be goal-ori­ented. He be­lieves that if his cooks en­joy their work, serve in love, and seek to make oth­ers happy, the cus­tomers will en­joy the re­sults.

Peo­ple know when they’re gen­uinely cared for, and em­ploy­ees need to feel that their work is val­ued. We all do a bet­ter job when we’re ap­pre­ci­ated. Even chal­leng­ing an un­mo­ti­vated worker can be a type of “tough love,” if it lets them know you trust in their abil­i­ties and be­lieve in their po­ten­tial.

Gen­eros­ity is an­other at­tribute of love in the work­place. Among the many ways to ex­press love in a pro­fes­sional set­ting, this is one that seems coun­ter­in­tu­itive. One of the most com­mon sug­ges­tions for achiev­ing your own goals is to help other peo­ple be suc­cess­ful in theirs. As we reach out to help oth­ers, our own world gets larger.

By en­dors­ing Peru­vian and Latin Amer­i­can eth­nic foods, Gastón Acu­rio be­came well known for pro­mot­ing his coun­try’s unique cui­sine. As a re­sult, Lima has be­come fa­mous in re­cent years for its gas­tro­nom­i­cal tours. If Gastón Acu­rio had con­sid­ered the other Lima restau­rants only as com­peti­tors, his world might still con­sist only of his own lo­cal restau­rant; but through his work­ing with other chefs to pro­mote Peru­vian fla­vors over­all, Lima’s cui­sine has ob­tained in­ter­na­tional fame, and so has he.

Sally Gar­cía is an ed­u­ca­tor, mis­sion­ary, and mem­ber of the Fam­ily In­ter­na­tional in Chile.

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