Like this article? PLEASE +1 it! Evan Signature
Evan Carmichael Top Header
Share for a Cause









Is Your Boss an Asshole?

Written by: Guy Kawasaki

Article Overview: Question: How many bosses does it take to screw in a light bulb? Answer: One. He holds up the light bulb and expects the universe to revolve around him.

Free Download - How to Persuade People By Guy Kawasaki
Name: Email:

Is Your Boss an Asshole?

Question: How many bosses does it take to screw in a light bulb?

Answer: One. He holds up the light bulb and expects the universe to revolve around him.


This is the distribution of ARSE scores based on Bob Sutton’s book, The No Asshole Rule. Clearly, most of my readers either aren’t assholes—or don’t believe they are assholes. However, there’s a niche (orifice?) to fill in asshole tests: Helping people determine if they work for an asshole.

At a basic level, this determination is very easy: Is your boss rude? Asshole bosses keep people waiting; they yell and scream at people; and they are demeaning. They think they can get away with this because, largely, they have gotten away with this since society tolerates bull shiitake from the rich and famous.

I digress, but I’ve often wondered which came first: Was the person always an asshole or did accomplishing something great (probably by luck) mean that people would tolerate bull-shiitake behavior? One thing is for sure: not all assholes do great things, so there’s no causal relationship. :-)

Thinks that the rules are different for him For example, a parking space for handicapped people is really for handicapped people plus him because his time is so valuable that he can’t walk fifty additional feet. Or, the carpool lane is for cars with multiple people, hybrids, and her because she’s late for a meeting.

Doesn’t understand the difference between a position making a person and a person making a position. The vice-president of acquisitions for a big media company is a big deal, but all her power, and therefore the ability to act like an asshole, evaporates without this title. Assholes usually don’t understand that their current position affords them temporary privileges.

Requires “handlers.” This means a personal assistant, appointments secretary/lover, public relations flunkie, and chauffeur. It’s funny but if an asshole didn’t have the position/money/status, he would probably be able to answer the phone, make appointments, talk to the press, and drive himself.

Requires the fulfillment of special requests in order to be happy/productive/efficient. For example, she needs a special brand of spring water from the south of France bottled by chanting monks when she’s making a speech. This type of actions represent flexing for the sake of flexing—not because any of this crap is necessary.

Relates to people primarily in terms of what they can do for him. In other words, “good” people can do a lot for him. “Lousy” people aren’t useful. The way a lousy person becomes a good person is by showing that he can help your boss in some way.

Judges people by her personal values, not the employees’ or society’s values. Assholes judge people according to only what they think is important. For example, a boss may value only professional accomplishments, so someone who is “merely” a mom or dad with a focus on a family is therefore inferior.

Judges employees’ results and his intentions. A boss never comes up short when he juxtaposes his intentions (“I intended to do your quarterly review”) versus an employee’s results (“You didn’t finish the software on time”). Instead, a boss should judge his results against his employees’ results and never mix results and intentions.

Asks you to do something that he wouldn’t do. This is a good, all-purpose test. Does your boss ask you to fly coach while she flies first class? Does she ask you to work weekends while he’s off at a hockey tournament? I’m all for using boss time effectively (for example, not making her drop off a package at Federal Express), but were it not that your boss could be doing something more valuable for the company, would she do what she’s asking you to do?

Calls employees at home or on the weekends. Rarely, as in once per year, this is okay, but any more often and your boss is certifiable. His happiness is not your problem 24 x 7. You are entitled to your personal time and space because slavery was abolished a long time ago in America.

Believes that the world is out to get her when faced with criticism or even omission. For example, bloggers don’t write about her because they are all jealous of her. Frankly, it’s more likely that he’s not worth writing about than the blogosphere is colluding against him. This boss needs to learn that “it’s no always about her.”

Slows down or halts your career progress. One can forgive or ignore the previous nine issues, but this one is by far the worst thing an asshole boss can do. Usually it’s a matter of convenience: “How can you leave me? I need you.” For doing this, a boss should go into the anals (sic) of asshole-dom. God didn’t put you on this earth to make your boss’s life better, so don’t hesitate to abandon a boss who holds you back.

You may be concerned that only you think your boss is an asshole. For this issue I offer the “Kawasaki Theory of Perfect Information About Assholes.” It goes like this: If you think your boss is an asshole, most likely everyone else does too. It’s seldom true that you think someone is an asshole, and everyone else thinks he’s great.

Related Articles
  LinkedIn and the Art of Avoiding an Asshole Boss
  Be a Good Boss - The Provide a Human Shield Mindset
  Sue Your Boss
  Good Bosses - The Small Wins Count Mindset
  How to Be a Better Boss

Home > Entrepreneur-Advice > Guy Kawasaki > Is Your Boss an Asshole
Article Tags: acquisitions, appointments, arent, boss, carpool lane, cars, causal relationship, current position, hybrids, light bulb, money status, niche, parking space, pho, privileges, public relations, shiitake, suttons, universe, vice president

About the Author: Guy Kawasaki
RSS for Guy's articles - Visit Guy's website

Guy Kawasaki is a managing director of Garage Technology Ventures, an early-stage venture capital firm and a columnist for Forbes.com. Previously, he was an Apple Fellow at Apple Computer, Inc. where he was one of the individuals responsible for the success of the Macintosh computer. Guy is the author of eight books including The Art of the Start, Rules for Revolutionaries, How to Drive Your Competition Crazy, Selling the Dream, and The Macintosh Way. He has a BA from Stanford University and an MBA from UCLA as well as an honorary doctorate from Babson College.

Click here to visit Guy's website
Dashed Line

Guy Kawasaki
More from Guy Kawasaki
Looking for Mr Goodtweet How to Pick Up Followers on Twitter
How to Escape Corporate America
Frame or Be Framed
After the Honeymoon
Jajah Announces Free Calls


Related Forum Posts
Re: Books You Wish Had Been Written Re: Books You Wish Had Been Written - How did I miss this topic for so long!! haa haa I love it. Ok - procrastinate constructively - I'd probably buy that but then put off reading it...haa haa Hmm...I think someone should write a book about being a sometimes reluctant entrepreneur, or perhaps the reality of business ownership and PMS as a woman in business. kidding aside...I have an extensive library but I would love to see a book that really lays out the emotional side of business ownership. What to prepare for etc. I get the tools and information from reading a lot of biographies but somedays, I would love to go to my library and pull out a reference for 'one the days you dont feel like being the Boss etc..."or 'how to keep your game face on for your staff when stuff doesnt go right. I had a meeting today with a prospect and he was really candid, he said "i want my business to be doing better but I'm not sure if I have it in me today...." Instead of a sales meeting - we went for a heart to heart entrepreneurship coffee. Best 'meeting' I have had in forever!!
Are You a Businessgirl or a Businesswoman? Are You a Businessgirl or a Businesswoman? - One thing that has irked me off and on for 30 years is the tendency of people - both men [i:2wryyhvf]and [/i:2wryyhvf]women, to refer to women, whatever their age, as 'girls' rather than women. College basketball announcers, coachers and players do it, as do the fans. These are 'girls' who are between the ages of 18 - 21, that's women in my book. Tennis players and announcers do it. John McEnroe called 'em girls and just when I was getting annoyed at him for being a bit of a male chauvanist, they interviewed player Lindsay Davenport - 30 years old, and she referred to 'em as girls as well. The Bond "girls" were girls up until the 90s, I admit, doing nothing more than providing someone for Bond to bed and rescue, but in the last few installments the "girl" has been more of a power player...nevertheless she's still a 'girl'. And of course there was the TV series The Golden Girls - which I liked by the way, but which featured mature women calling themselves girls And now here it is in the 2000s, and we get this: The Girl's Guide To Starting Your Own Business, by Caitlin Friedman and Kimberly Yorio. Their photos are on the cover - presumably the photo is of them and not models - and they are definitely women, not girls. And what "girly" chapter titles do they give us? "The Scary Stuff" (financial matters) and a chapter on ACTING Like an Adult. (Caps mine). So popular was this book, apparently, that they've now come out with a sequel: The Girl's Guide to Being a Boss (Without Being A Bitch): Valuable Lessons, Smart Suggestions, and true stories for succeeding as the CHICK-IN-CHARGE. (My caps) and once again I was tempted to take the book and throw it across the room. Let's indulge in [i:2wryyhvf]all [/i:2wryyhvf]the cliches, shall we? So I'd like to hear from other businesswomen out there. Do you find yourself referred to as a girl? Do you mind it? Do you like the culture that still propagates that mindset?
Meet Mary Sue Milliken - chef and restaurant owner Meet Mary Sue Milliken - chef and restaurant owner - Mary Sue Milliken will be at our "Launching an Edible Life" event February 4 in Los Angeles ... come join us! Contact aswift@ladieswholaunch.com for registration details. If there's just one thing you need to open a restaurant, it would have to be a stove, right? Think again. When Mary Sue Milliken and her best friend/fellow chef/business partner Susan Feniger opened City Cafe in Los Angeles in 1981, they had no stove or oven, only a hot plate and a hibachi out back in the alley. Humble digs, especially for two professionally trained chefs-Milliken had attended Washburne Culinary Institute, while Feniger studied at the Culinary Institute of America. Their resumes included stints at three-star restaurants in France, Spago in Los Angeles, and Le Perroquet in Chicago, where they met in 1978-the first women working in that restaurant's all-male kitchen. Rich in experience and vision, but not in funds, they were happy to have a restaurant to call their own and quickly began perfecting a unique, multicultural fare, which incorporated recipes from Greek, Indian, and Thai cultures, as well as their own mothers' recipes. Once they expanded to City Restaurant in 1985, they became culinary icons, recognized for their fresh mix of refined culinary technique and exotic Third World flavors, all dished up with down-home charm and playful enthusiasm. Now overseeing 375 employees between the Border Grill restaurants in Santa Monica and Las Vegas and Ciudad in downtown Los Angeles, the partners have also found time to write five cookbooks, including the recent Mexican Cooking Essentials for Dummies; host the popular Food Network shows "Too Hot Tamales" and "Tamales World Tour"; and launch the Border Girls brand at Whole Foods Market. What we learned from Mary Sue: Not every venture will be successful, but every experience will be worthwhile. "You've got to bounce back and just keep going. They're all great lessons to learn." Words of Wisdom "I think we both subconsciously were willing to start in a really meager setting, just because it was an opportunity not to work for a man." Penniless But Passionate "We had come home [from France] with the intent to open a restaurant together, and we didn't have a penny to our names. I was 23 years old. I had not been to college. I had no idea how to launch a business. None. Susan had a degree in economics and had been to chef's school. She's five years older than me. But she also didn't have any idea how to launch a business." Cook What You Know "First of all, you just copy things. But then, it starts to be a very personal cuisine, which is what we basically used those three-and-half years at City Cafe for-to create our own personal style of food. And it was so well-received. It started out as country French food, and it kept expanding all the time." Eclecticism, Not Fusion "We did some really groundbreaking stuff. This was in 1984, and still, when our City Cuisine cookbook came out in '87, people said there's nowhere to put this book on the shelves of the cookbook aisles, because you guys are all over the map. And there just wasn't that kind of integration of different culinary ideas. We never called what we did "fusion." We always felt like we stayed very true to the Greek cuisine, or the Indian, or the Thai, or the Mexican, or the Scandinavian, or whatever it was." On-the-Job Training We slowly started learning about business, so when we launched City Restaurant, which was really the thing that put us on the map, it was a 125-seat restaurant with a full-on kitchen. It was on La Brea. We raised the $660,000, and had to do a whole prospectus. I'll never forget, my net worth was $12,000, and Susan's wasn't much more. But we were able to learn by the seat of our pants, and we've been learning ever since." How Much Is Enough? "We were just making educated guesses-or uneducated guesses. In the end, $660,000 was not enough money at all. We were completely short, and we had to get an angel to come in and sign a guarantee on a bank line of credit for us. Really, it was a stressful opening, because we only had like two-and-a-half days in the kitchen with food before we had to open the doors to the public because we were so broke." Hindsight Is 20/20 "If I knew then what I know now, I would have somehow found some financial bridge so that we could have had a little more practice before we opened. I mean, literally, the first couple weeks, there were nights that we didn't even go home, and we were really burning the candle down to zero." It's a Man's World "I think we were both ready to be on our own. And the prospect of working under men, and working our way up, and trying to fight through all of the barriers, looked less fulfilling than just starting out [on our own]. Even though we didn't even have a stove, we still opted to start out calling our own shots." Know When to Grow "The growth ... it's a really personal thing. It depends on how equipped you are for the challenge and stress of growth, and how your business is doing. I mean, we've grown where things worked out really well, and we've grown where it's created a big strain on the existing businesses, and the new businesses didn't work." On Losing Money "When I look back on it, I think, 'Well, I didn't go to college. That's about how much college might cost me. I'll just chalk it up to experience.' Now I have an even better understanding, and luckily, it didn't happen at a time when I really couldn't afford it. But I'll tell you, being an entrepreneur and being in business is a real roller coaster." A Thankless Job Has Its Rewards "When the Food Network came asking for us to come and promote our second book, and they noticed we were funny and how we finished each other's sentences, they said, 'You girls should have a TV show.' The reason we should have had a TV show was that we did all of this really thankless teaching before that, and I'm not even sure it brought bodies into the restaurant. A lot of people might have looked at it as a waste of time. But I think you never know what skill you're going to develop, [and our teaching gave us the skills we needed to do the Food Network show.]" Be a Great Boss "We learn a lot from our colleagues, and from other companies that we want to be like. We're always looking for innovative ways to really make our workplace so phenomenally attractive that we can't lose good people, and we can attract the best. Those are big goals for us all the time." My Most Rewarding Business Moments... "... are when one of our past employees mentions how working for us made a difference in their lives. It's the best feeling in the world!" Be Good at Everything "You have to be a great leader, as well as a great cook, as well as organized, because it's a business of so many details. I think there are a lot of restaurants that fall through the cracks because they're missing the boat on something, and customers just don't come back." All Work and No Play "You have to be willing to walk away when you have a pile of work on your desk and stuff that you really should get done. You've got to be willing to walk away and clear your mind and be in the moment with your children or your husband, or whoever. You have to convince yourself that it's equally, or more, important than your job." This Featured Lady was profiled by Sarah Tomlinson, a Los Angeles-based freelance writer.


Share this article with your friends. Fund someone's dream.

Leave a comment below or share on the left and you'll help support entrepreneurs in Africa through our partnership with Kiva. Over $50,000 raised and counting - Please keep sharing! Learn more.



Featured Article


Bottom Footer
Share for a Cause












Newsletter

Get advice & tips from famous business
owners, new articles by entrepreneur
experts, my latest website updates, &
special sneak peaks at what's to come!
Name:
Email:
Popular Articles

What Is The Foundation for Your Vision?

10 Steps to Excelling at Franchise Sales

How to Write Your Articles for Better SEO

Suggestions

Email us your ideas on how to make our
website more valuable! Thank you Sharon
from Toronto Salsa Lessons / Classes for
your suggestions to make the newsletter
look like the website and profile younger
entrepreneurs like Jennifer Lopez.