Wimpy Boss
Article Overview: If you are reporting to a wimpy boss, it can be very frustrating because it seems there is little you can do short of leaving the organization. Here are some ideas that can help if applied with care. For this discussion, I would be interested in other ideas you have to contribute.
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Free Download - Death by Micromanagement By Robert Whipple
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Wimpy Boss
I have written about bully bosses a couple of times, but I never addressed the other end of the spectrum - wimpy bosses. While not as obnoxious as a bully boss, the wimpy boss can be exasperating in different ways. Let's look at some of the characteristics of a wimpy boss and follow up with some tips in case you happen to be paired up with one.
I am reminded of the cartoon character "Wimpy" in the Popeye Cartoon,(I know I am dating myself - and as Groucho used to say, "If you're dating yourself, you aren't likely to have many children."). Wimpy was famous for the line, "I would gladly pay you Tuesday for a hamburger today." That characteristic of postponing things is one of the hallmarks of a wimpy boss. Regardless of the issue, there are some bosses who do not want to face making a decision, so they ask for more analysis or more time. Eventually people get the message that there isn't going to be a firm answer.
Another trait of a wimpy boss is that the person will not stand up for people who work for him or her. If upper layers of management perceive an individual incorrectly, the wimpy boss is going to be a "yes man" and not challenge the misconception.
Wimpy bosses do not hold firm to decisions made on principle. They bend with the breeze coming from on high and waffle when asked to take a stand on issues involving integrity. They are like chameleons and change colors to blend in with the background.
When a person is abusing other employees, the wimpy boss does not step in with strong action to stop the problem. Instead, problems are allowed to fester and well up because the boss has no strength or backbone.
What can you do if you have a wimpy boss? That is a really good question, because you are not likely to change this person. The weak habits are a form of self preservation, laziness, or just plain being gutless. No amount of coaching is likely to reverse a lifetime of bad habits in this area. If you are reporting to a wimpy boss, the best you can do is document your requests carefully and make sure you copy others, such as senior management or HR in on your requests.
Make sure the need for decisions have a date fixed to them and that a large number of people are aware of the delivery date. If needed, send reminders a reasonable time before the due date.
If you see some signs of strength emerging, reinforce the boss enthusiastically for taking action. It will serve to encourage stronger action in the future.
Lastly, training can help a wimpy boss learn how to handle difficult situations and also make more firm decisions. You may not be in a position to nudge the boss directly to get some training, but there could be indirect ways to let it be known that some additional seasoning would be beneficial. Each organization will have a different political hierarchy that includes not only the wimpy boss but also that person's peers, manager, HR, and the Development Group. As an underling to a wimpy boss, you need to be careful how and when you point out opportunities for improvement.
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About the Author: Robert Whipple
RSS for Robert's articles - Visit Robert's website
Robert Whipple is CEO of Leadergrow Incorporated, an organization dedicated to development of leaders. He has spoken on leadership topics and the development of trust in numerous venues across the country. He is author of three leadership books: The Trust Factor: Advanced Leadership for Professionals, Understanding E-Body Language: Building Trust Online, and Leading with Trust is Like Sailing Downwind. His ability to communicate pragmatic approaches to building Trust in an entertaining and motivational format has won him top ranking wherever he speaks. Audiences relate to his material enthusiastically because it is simple, yet profound. His work has earned him the popular title of The TRUST Ambassador. Mr. Whipple has been published in several Leadership and Training journals including Leadership Excellence Magazine and T+D Training + Development Journal. He is a frequent contributor to The Rochester Business Journal. He has been named one of the top 50 thought leaders on the topic of leadership development by Leadership Excellence Magazine and one of the top 100 Thought Leaders on Trustworthy Business Practices by Trust Across America. Mr. Whipple has a BSME, MSChE, MBA and is a Certified Professional in Learning and Performance (CPLP). Contact at www.leadergrow.com or 585-392-7763
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Related Forum Posts
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?
- 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
- 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.
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