Understanding Boss Psychology
Written by:
Dr. Fathi El-Nadi
Article Overview: Each one of us has one important person who can help him achieve greater job satisfaction and career success - his boss. This may be a somewhat radical way of looking at business strategy, but it is perfectly true that serving your boss well and intelligently is the most productive way to serve your best self interests.
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Understanding Boss Psychology
It is a fact that people lose jobs most often because they have not been successful in satisfying the demands of their boss. They lose out because of faulty boss relations; because they lack an understanding of " boss psychology." Of course I do not mean here to suggest that the reader needs to turn into a psychologist in order to be able to deal with his/her boss, but to understand both the motives and personal traits that drive bosses behaviors and attitudes.
By working "with" your boss you can become free to move ahead and not become lost in the the great unknown depths of the business world. Work becomes more pleasant and you become more productive. You gain more satisfaction because you are able to record more achievements. It all becomes possible by using one of your greatest assets - your boss.
Here are few tips to help you plan ahead how to make yourself indispensable to your boss as part of his team; how to eliminate unnecessary daily conflicts that consumes your energy in unproductive activities:
First - you need to change your concept of being a "boss" as well as being "bossed." These are different roles that can be enjoyed "if" well played. It requires understanding on the part of both the boss and the subordinate that one role cannot be effectively played without the other role being deli gently played to comp element the other. That are demands for each role, and these demands can only be completed if integration of the other role is accomplished. It is then, a give and take relationship that need to be sustained if we want to create an attractive, motivating work environment.
Second - Avoid hostility, harshness, and friction with your boss. Difference in personalities will sure cause some frictions, but these should not be taken personally. They need to be interpreted against the situation that created them. If we believe that there are more than one way to create a mutual understanding and "empathy". Uncontrolled "perception" would always result into misinterpretation of behavior, resulting in turn into more friction and conflict, which makes the workplace "a fighting arena" of winners and losers.
Third - Help your boss become a better manager. This mean "accepting" the other with a belief that regardless of our being different, we still can work together. Personal defects are more felt among Friends, but in the workplace these can be accepted as long as they do not influence our performance. Do not try make your boss look bad before others, especially his superiors. He/she has got more "power" to settle accounts making your life miserable. Learn how to "invest" in your boss by educating him/her without even hinting you do.
Fourth - Develop a daily "game plan" to make it possible to stress positive thoughts, good emotional balance, and be in charge of yourself. You need to "sell" you ideas without being "pushy" or aggressive. Your tool would be "persuasion" not "power". Remember, you cannot impose on your boss. He can.
Fifth - Put your entire group - in addition to your boss - to work for you. Make them feel that your are a valuable asset to the team. This relies mainly on your ability to exert effort to be helpful and cooperating whenever you can. Enhancing your interpersonal skills of communication and negotiation would help become most effective in this area.
Sixth - Have an eye on becoming a boss yourself. Invest in yourself. Do not leave a chance to learn from your mistakes as from your successes. Always ask yourself:"What are the things that I do not like in my boss, and that I am going to avoid when I become one?"
Your biggest challenge though would be dealing with an insensitive boss. A boss who is too much results oriented. Bosses of that kind are usually inconsiderate to their people's needs. You need here to work winning ways to gain their attention and recognition. Allow enough time and work systematically to develop an interactive relationship with a boss of that kind until you win his/her respect.
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About the Author: Dr. Fathi El-Nadi
RSS for Dr. Fathi's articles - Visit Dr. Fathi's website
Certified Crosby College TQM Instructor; Management & HR Development Senior Consultant to a number of Egyptian & Arab enterprises across the Middle East. - Rated by The Society for Human Resources Management (SHRM) as Senior HR Professional due to his significant contributions to prominent Multinationals in the US, The Gulf, and Egypt. - Had held senior Management, HR, and Training positions in SOM, Johnson Wax, General Motors, and Bristol Myers Squibb. - Currently teaching Management, HR, Strategic Management, and OB at a member of prominent private universities in Egypt. - Management & HR Development consultant to USAID, CIDA, DANIDA & IFC on development projects in Egypt. - Professor, Strategic Management & HR Development (The Arab Academy for Science & Technology / AUC) - Consultant & Member, The National Committee for Faculty & Leadership Development Project (FLDP), a 7 year World Bank Funded project to enhance the quality of Higher Education in Egypt. - Consultant to a number of Egyptian State universities on Strategic Planning & Quality Improvement projects.
Click here to visit Dr. Fathi's website

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The Best office location in the city! Competitive salary (plus commission), bonuses and benefits.
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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."
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On Losing Money
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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
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All Work and No Play
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This Featured Lady was profiled by Sarah Tomlinson, a Los Angeles-based freelance writer.
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