The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL - August 27, 1999

ATTITUDE CHECK
Recently, I was listening to a story on NPR about a private school, I believe in Colorado, that let the students study what they wanted, when they wanted . . . or not study at all if they wanted! The underlying philosophy was grounded in a belief in the kids' innate ability and desire to learn. For example, they believed that kids would learn to read when they saw that it was in their own best interests to do so, not because it was forced on them by some bureaucrats. Radical, yes, but working amazingly well! When students took on the challenge because they WANTED to, rather than because they HAD to, they were more intense and developed competency more quickly.

Interestingly, one of the biggest hurdles the school had to overcome to make the system work was the unconscious attitude of the teachers. In order for this type of learning to be effective, teachers had to let go of any notion that they were, in any way, "better" than the students. (Think of the typical teacher/student relationship in public schools.) They had to be mentors, coaches and guides rather than simply instructors. They had to have more patience and be less judgmental. They also had to listen better so that they could provide the learning that the students were asking for, rather than deciding what was "best" for the kids. This is REAL different from my experience of school!

It got me thinking . . . and you might want to think about it as well. Do you, deep down, overtly or subtly, feel that you are superior to your staff? Is there even a hint of a "them and me" feeling there? Our society reinforces this dichotomy, but these ideas are disrespectful and actually impede the learning process. This question deserves some serious reflection.

SURF'S UP
Mel Fabregas in Phoenix <mi-tierra@uswest.net> sent the following question: "I have been trying to locate a good forum for restaurateurs and haven't been able to find a good one with plenty of participation. For some reason, my ISP doesn't carry "alt.restaurant.professionals" and therefore, can't join that newsgroup any longer. Any thoughts?" Do any of you have any online resources to suggest? Please send a note to Mel with a copy to me and I will compile them for the group.

NEWSLETTER BOOKS
There are still a few of the newsletter books left. (If you missed last week's issue, check out the details at www.restaurantdoctor.com/ehc/ehc81.html..) If you are interested in receiving a copy -- half price, what a deal! -- send me your shipping address, credit card number and expiration date. If you prefer to pay in another way, give me a call at (800) 767-1055.

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