WEBVTT - Follow the one inch rule

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<v Speaker 1>Welcome to Before Breakfast, a production of iHeartRadio. Good Morning.

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<v Speaker 1>This is Laura. Welcome to the Before Breakfast podcast. Today's

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<v Speaker 1>tip is to complete your work with care all the

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<v Speaker 1>way to the last ditch. Paying attention to small, visible

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<v Speaker 1>details means you won't accidentally undermine the good work that

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<v Speaker 1>you have done. Today's tip, like another this week, comes

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<v Speaker 1>from Will Guidara's book Unreasonable Hospitality, The Remarkable power of

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<v Speaker 1>giving people more than they expect. Guidara was a co

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<v Speaker 1>owner and the general manager of the restaurant eleven Madison

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<v Speaker 1>Park and worked with Danny Meyer of Union Square Cafe

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<v Speaker 1>and Shakeshack fame. Guidara shares what he learned from the

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<v Speaker 1>restaurant business to offer insights about excellence in any context.

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<v Speaker 1>Guidara's one inch rule calls for attending to every single

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<v Speaker 1>step required to get an excellent dish to a diner.

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<v Speaker 1>If you start with a delicious recipe that has been

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<v Speaker 1>perfectly cooked and thoughtfully plaited, that is not enough. The

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<v Speaker 1>server still needs to carry it carefully to the table

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<v Speaker 1>and place it in front of the diner gently, so

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<v Speaker 1>that no garnish slips out of place and no sauce

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<v Speaker 1>touches anything it shouldn't, the server takes care with the

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<v Speaker 1>dish right to the very last inch. At his restaurant's

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<v Speaker 1>Guidara and his team focused on the one inch rule

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<v Speaker 1>literally to make sure the garnishes arrived still in place.

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<v Speaker 1>They applied the one inch rule figuratively two. As he explains,

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<v Speaker 1>the one inch rule was a reminder to stay present

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<v Speaker 1>and to follow through all the way to that last inch.

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<v Speaker 1>He offers getting the music and lighting just right and

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<v Speaker 1>bidding guests goodbye as examples of following the one inch

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<v Speaker 1>rule metaphorically. This one inch rule has applications in other

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<v Speaker 1>fields as well. Sometimes people focus so intently on production

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<v Speaker 1>that they don't attend to delivery, or they work so

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<v Speaker 1>hard on the difficult parts of their work that they

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<v Speaker 1>neglect excellence in the simple parts. It matters that your

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<v Speaker 1>PowerPoint deck is clear and compelling, but it also matters

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<v Speaker 1>that your delivery is focused and polished. You are not finished.

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<v Speaker 1>When you have prepared an excellent deck, you also need

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<v Speaker 1>to present with excellence too. You need to be sure

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<v Speaker 1>your audio visual tools are working, because an excellent deck

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<v Speaker 1>that can't be seen isn't in fact an excellent deck,

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<v Speaker 1>and since the point of an excellent deck is usually

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<v Speaker 1>to achieve a result, like getting someone to agree to

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<v Speaker 1>what you're proposing. If you are sloppy or surly because

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<v Speaker 1>you stayed up too late making that perfect deck, there

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<v Speaker 1>is going to be a problem. All the details matter

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<v Speaker 1>down to the last inch. It matters that your home

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<v Speaker 1>is decorated beautifully for your party, but it also matters

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<v Speaker 1>that when you open the door to greet your guests,

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<v Speaker 1>you are present and not frazzled. And really the experience

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<v Speaker 1>starts before that. You want to make sure your guests

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<v Speaker 1>are able to park somewhere where they don't have to

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<v Speaker 1>walk through the mud to get to your door. Think

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<v Speaker 1>about their experience down to the last inch. When you

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<v Speaker 1>abide by the one inch rule, you make sure that

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<v Speaker 1>all your work to the last moment, it reflects the

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<v Speaker 1>same high level of care. Now to be sure, people

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<v Speaker 1>can go overboard with anything, including this one inch rule,

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<v Speaker 1>there is no need to obsess over the details of

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<v Speaker 1>parts of your work that don't matter or that just

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<v Speaker 1>waste people's time. I would also note that in order

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<v Speaker 1>to pay attention to that last inch, you have to

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<v Speaker 1>get to the last inch, meaning you are not so

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<v Speaker 1>obsessed with perfecting a recipe that it never gets to

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<v Speaker 1>your diners. As in all things balance, but if you

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<v Speaker 1>have done a great job on something, you don't want

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<v Speaker 1>to undermine your hard work by being sloppy with the

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<v Speaker 1>final details of delivery. If the sauce on the meat

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<v Speaker 1>has slopped onto the amazing salad, the salad isn't going

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<v Speaker 1>to be enjoyed the way it was supposed to be.

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<v Speaker 1>So best to carry the dish carefully and place it

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<v Speaker 1>on the table carefully so it can be truly enjoyed.

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<v Speaker 1>In the meantime, this is Laura. Thanks for listening, and

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<v Speaker 1>here's to making the most of our time. Hey, everybody,

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<v Speaker 1>I'd love to hear from you. You can send me

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<v Speaker 1>your tips, your questions, or anything else. Just connect with

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<v Speaker 1>me on Twitter, Facebook and Instagram at Before Breakfast pod

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<v Speaker 1>that's b E the number four, then Breakfast p o D.

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<v Speaker 1>You can also shoot me an email at Before Breakfast

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<v Speaker 1>Podcasts at iHeartMedia dot com. That Before Breakfast is spelled

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<v Speaker 1>out with all the letters. Thanks so much, should I

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<v Speaker 1>look forward to staying in touch. Before Breakfast is a

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<v Speaker 1>production of iHeartRadio. For more podcasts from iHeartRadio, visit the

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<v Speaker 1>iHeartRadio app, Apple podcasts, or wherever you listen to your

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