20. One Throat to Choke


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There is a clear mapping between each project task and a single responsible individual. Each person knows precisely which responsibilities are his own and which belong to his colleagues.

In a well-run restaurant, the responsibilities for work are clearly divided among the team members. The saucier makes sauces; the pâtissier is responsible for the pastries; the maître d’ tends to greeting and seating; the sommelier focuses on the wine; and the scullery maid washes the dishes. If you observe the work patterns, you see how each person focuses on the tasks for which he is responsible. The waiter ...

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