Why Behind the Scenes Matters

We can learn the value of honoring and valuing each individual part of the “machine” that is our organization from dishwasher Ali Sonko. One of the highest-paid team members at Copenhagen’s Michelin-starred restaurant Noma, Sonko was made a partial owner of the culinary “temple.” Why? The owner of Noma explained that Sonko, who has remained a dishwasher his entire 15-year career at the restaurant “holds as much respect as the best head chef. Because of his engaging personality, his work ethic, and his dedication to doing the job right.”

As we hinted at in our introduction to Orchestration, the sum of the parts is only as strong as each individual stakeholder; an organization is not just judged on “Experience” as a whole. It’s judged on how each nurse, each administrator, and each facilities specialist adds to a patient’s Experience.

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