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Managing Sticky Situations at Work

Managing Sticky Situations at Work

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‘‘I’m glad to hear th<strong>at</strong>. I wanted to talk to you about the incidentth<strong>at</strong> occurred in the clinic this afternoon. I am a person who treasuresthe work my staff do. It troubled me the way you spoke to Donna. Toresolve the issue, I’m canceling your bill. You do not need to pay forthe services rendered today. But, we will no longer be tre<strong>at</strong>ing youranimals. When you’ve found another vet, we will gladly send ourrecords to th<strong>at</strong> clinic.’’‘‘So, you don’t want our business?’’‘‘I’m willing to give up your business for the sake of harmonyamong my staff. I like your animals and have enjoyed tre<strong>at</strong>ing them.If, of course, Muffin has any complic<strong>at</strong>ions from today’s procedure,I will take care of him. Meantime, let me know when you secureanother vet.’’ANALYSISThis time Dr. Nash did not invite Mr. Lane to talk. He specifiedthe problem and joined feelings with facts. R<strong>at</strong>her than inviteMr. Lane to talk or invite him to help with resolving the issue,Dr. Nash ended the convers<strong>at</strong>ion by st<strong>at</strong>ing the next steps. He didnot give Mr. Lane an opportunity to share his story or to help comeup with a mutual decision.There is nothing wrong with deciding to fire a client if th<strong>at</strong> client’sbehavior disrupts the harmony of your business or thre<strong>at</strong>ens you oryour staff. It is important, however, to go through the Decision Pointsto make sure you’ve considered every angle and narrowed down th<strong>at</strong>firing the client is the best option.STICKY SITUATION #9:ACUSTOMER WANTS A KICKBACK<strong>Sticky</strong> <strong>Situ<strong>at</strong>ions</strong> with Clients 73Anthony runs a very successful restaurant called Mangia. Hecre<strong>at</strong>ed a new type of fast-food dining in which his cooks prepareeverything in an open, clean kitchen. The guests order their typeof pasta and their choice of sauce. The menu is limited, butAnthony prides himself on serving the freshest food he can find.One of his vendors, Martin, delivers fresh vegetables daily andhas done so since Anthony opened the restaurant five years ago.They have a very good working rel<strong>at</strong>ionship. Recently Martin’sson, Pete, took over Martin’s business. Pete continues to deliverfresh products to Anthony on time each day. During his last

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