The Power of "Thank You"?

The Power of "Thank You"

I just got chills walking away from saying thank you to two of my employees.

I got chills because after I told them because I saw their appreciation in their eyes, and we proceeded to just chat about life which kindled a relationship. I thought to myself “was it that easy”?

See these guys are the least paid employees at my work and they deal with 500 degree F metal bread pans all day. The vast majority of management walks by them maybe with a head nod or if they need to convey specific information. But the employees rarely hear how much we appreciate them.

Earlier on in the night equipment shut down for about 30 minutes but product was still coming. They fulfilled their job requirements and escorted the scorching hot pans to empty conveyors until we were up and running again. They did their job; some would say you don’t earn a pat on the back for doing your job. I say, forget that bologna sandwich!

Your people, and the culture they create, are your biggest asset; nurture them.

I am far from perfect but what I realize is manufacturing, and night shift especially, is a brutal work environment. It is the leaders’ job to motivate, encourage, edify, and equip their team to achieve their potential.

Don’t know where to start? Say thank you, you might just change their life, it’s that easy. 

Ron Tremayne

Retired sales and ops professional

3 年

Gideon, Surround yourself with great people with a passion for baking, this is the secret to success in our industry. You're actions in support of those two associates exemplify great leadership values. Well done Gideon.

Thank you sir. Some time lowest paid make the highest difference. Wish you the best

Mark Floerke

Baked In Science Podcast Host at BAKERpedia

3 年

Always enjoy reading such uplifting stories. Whenever I have been on a production floor, or a retail bakery, the best part for me has always been making that connection with the people doing the job. Not only are you always welcomed back, but you also often gain more information, and have the unique position to help them feel they are part of and important to the processs.

John Del Campo

Retired after 50 years in baking

3 年

Well said Gideon, and a great display of leadership!

Scott Wise

Bakery Scientist and Restaurant Proprietor

3 年

Too true.

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