My Recipe for Success - March 2021
Wanda Dickson, CDM, CFPP
Growing up in my maternal grandparents’ home with five of Mother’s siblings, mealtime was a time of enjoying our food, listening and learning. We had many visitors, some who specifically came to eat some of my “Grannie Mary’s good cooking”. The adults ate first while we children waited. As we waited, we wondered “will those old people ever finish eating and talking”; would any of the fried chicken and homemade biscuits be left; for the adults talked and ate and ate and talked. It was definitely a social event. Having experienced this, it was a few years into my Food Service Career before this “hit me”! After recognizing eating as a social activity, I have shared it with other groups and as many as were interested.
Wanda's Recipe for Success
- For many patients/residents, mealtime is a highlight of their day. Encourage staff to interact with them; find a common topic to talk about when sitting with or feeding the person. Make the mealtime a social experience. Include some training for staff, both nursing and food service, during orientation about this.
Our priority is the people we serve: patients/residents/the staff/the public. Providing food for their nutritional needs and pleasing to their palate should be our highest goal. A cheerful and bright dining area can make it more pleasant and encourage food intake.
Your staff can make you or break you! Greet them cheerfully each day. Get to know “what makes them tick”. Always have an open door if a staff needs it. Answer their questions and talk to them, not at them. Take care of your staff and they will take care of you!
Train, follow through and follow up. Know that the staff understands what is expected of him/her. Ask for feedback as some may have heard THIS and some THAT. Retrain if necessary. Provide them with the tools they need to successfully perform their duties. Be an advocate for “working smarter not harder”.
Converse with your overachievers often to learn what is on their minds. This lets him/her know you appreciate them. Recognize exceptional performance. Be an encourager to all your staff.
Have your disciplinary discussions in private or with another supervisory staff present. Listen and know you heard what the staff said and he/she understands the discussion. When the discussion is over, it is over.
It is amazing what you can learn from listening to others and observing. Train yourself to observe and recognize what is happening never jumping to conclusions. To me, observation cannot be overrated!
Establish a good relationship with your administrator or immediate superior. Show respect, learn what his/her expectations are and strive to meet them. If the expectations are against your principles, education in your field or unrealistic, ask to meet and discuss them. Be honest and have your facts.
Work closely with other disciplines in the facility of your employment. Coordinate joint projects and events to provide the best outcome for your clients. Plan fun events in which staff and clients can both participate.
Be an advocate for food and nutrition. Elevate them and help others to see and learn their importance. Do not settle for “low on the Totem Pole” status. Be a good role model for what you advocate.
Become involved in your profession, network and make lifetime friends. Continue learning, promoting good nutrition, practical solutions and being helpful wherever you are.
Show enthusiasm for what you do. Love it or find where you really belong for fulfillment in your life. Love people and they will love you back, even if it takes some time.
Nominate Yourself or a Fellow ANFP Member
Have you spent a career in foodservice? Share your wisdom and advice in a new feature from ANFP. My Recipe for Success is aimed at retired members or those who have spent a long career in foodservice. Share the biggest lessons you’ve learned to a lengthy, fruitful, and successful career in the non-commercial foodservice industry.