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THE TASTE OF OTHERS
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We all have unconscious habits and behaviors; most of the time, in familiar and controlled situations (“Business as Usual”), these automatisms save us a lot of time and energy; but they can lead us astray in situations of urgency and uncertainty, when we're faced with an unusual and/or complex problem.
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To make collective progress in the face of uncertainty, the first step is to be aware of it.
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Then, we can put in place best practices to limit the effects of these reflex behaviors, with 3 tools: L.E.D.
KEY TAKEAWAYS
HOW TO IMPLEMENT CONSTRUCTIVE COMMUNICATION?
The L.E.D. practices
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Make sure we have a common Language: check the meaning of words, especially with interlocutors who have a job, culture or background different from ours.
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Listen to understand (and not to answer) - Empathy: develop the sincere intention to understand the other before debating.
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Sincerely encourage the expression of Divergent opinions: collectively, create the conditions of psychological security for the expression of divergent points of view.
REFERENCES & READING SUGGESTIONS
Discovering and understanding our unconscious mechanisms is a long way! Here are a few recommendations to continue your exploration.
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Thinking, Fast and Slow; Daniel KAHNEMAN (Nobel Memorial Prize in Economic Sciences laureate)
Our opinion: a reference in behavioral psychology; very complete, this "paving stone" can be read with ease, with many amazing experiences to be made as you read it.
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You’re about to make a terrible mistake! How biases distort decision-making - and what you can do to fight them; Olivier SIBONY
Our opinion: cognitive biases in decision making illustrated by numerous very telling business cases, and concrete tools to remedy them.
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YOUR FEEDBACK
From a smartphone: please click here
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FOUR CHOCOLATES
Four dark chocolates from Maison WEISS, an artisanal French chocolate maker based in Saint-Etienne since 1882. Here are their taste characteristics**:
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DOMINICAN REPUBLIC: "The harmonious blend of Ecuadorian beans brings roundness and sweetness to the power of African cocoa."
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MADAGASCAR: "A chocolate with light fruity and tangy notes married to subtle woody and floral notes."
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TANZANIA: "Its frank chocolate taste is accompanied by vanilla notes, dried fruit aromas and a hint of licorice. Tangy and fresh notes then appear, leaving a good length in the mouth."
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ECUADOR: "A chocolate with a marked bitterness but without acidity, with roasted aromas and grilled notes in the finish."
** comments from Maison WEISS