Are you already thinking about tomorrow’s Monday today? With worry, perhaps? Even with fear? If so, you’re not alone. But why do we dread Monday so much? And what can we do about it?
In a 2015 survey, 72 percent of employees ranked «respectful treatment of all employees at all levels» as the top factor in job satisfaction. That’s no big surprise, but what exactly does it mean for organizations and managers? One simple answer could be: hire more employees with a high Emotional Intelligence Quotient (EQ), enabling them to understand and manage their own and others’ emotions. However, measuring EQ is not as straightforward as it may seem, and the concept of Emotional Intelligence itself has been subject to scientific scrutiny and criticism.
Once upon a time in the enchanting land of Statistica, there were two groups of animals: the Crows and the Foxes. The animals in this land were known for their exceptional skills in playing two very popular games: Featherball and Furball. The Crows and Foxes loved to compete against each other, and every year, they would gather to participate in the Grand Statistica Tournament.
Have you ever heard of the concept of a sweet spot of stress? If so, you’ve heard about the Yerkes-Dodson Law (YDL) — the idea that there’s an optimal level of strain for peak performance. It’s been widely cited in management and organizational psychology, but what if I told you it’s not as clear-cut as you might think?
Part 1: Extracting the Essence The coffee I make at home tastes far better than most of the coffees I drink in the city. Even those from top-notch roasteries sometimes don’t compare to mine. This isn’t about arrogance—I’m not a superior barista, neither do I have higher-quality beans. And even though my espresso machine is an excellent Italian portafilter model, it doesn’t quite match most professional machines. So, why does my coffee taste so much better? It comes down to one simple reason: time. I have the luxury to weigh my beans to the nearest tenth of a gram every time and grind them according to their specific type and roast. I can thoroughly clean the portafilter, evenly distribute the coffee grounds, break up clumps with a specialized tool, and carefully tamp down. I can closely observe the flow rate and stop the extraction at the perfect moment. Most baristas in roasteries and cafes don’t have this luxury—they’re under constant time pressure, as customers don’t like waiting for their hot beverages. Consequently, they can’t work as meticulously …