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Efficiency: A Plague or a Blessing? We currently live in a world where efficiency is both a method for getting more done and a value that is praised and highly rewarded. In fact, it is possible to state that efficiency has become one of the strongest, if not the strongest, value of commercial enterprise. Basically, efficiency means that the amount of time to produce the maximum amount is reduced. This in turn increases profitability, or at least maximizes revenue. Efficiency, according to social commentator Jeremy Rifkin, is a product of three economic innovations: division of labor, mass production and scientific management. Division of labor enabled workers to concentrate on a small range of tasks, thereby getting better at them, and able to do more of them with fewer mistakes. Mass production helped streamline the division of labor that already existed. Now groups of workers could stand by each other and divide their labor in an integrated process. Putting the third leg to this triad was Frederick W. Taylor, developer of "scientific management." This involved work schedules that enabled every activity to be scrutinized and set to time requirements. One of Taylor's beliefs was that workers would be more efficient if you stripped them of any ability to make decisions. So far, so good, though it did leave a lot of disgruntled factory workers who weren't always stimulated by their work. In the last twenty years, we have seen the emergence of the consumer society. The customer is king is shouted loud and clearly from all roof tops, and customers don't like dealing with service clerks who behave like human machines and don't have the capacity to make decisions on their own. And when these "human machines" don't like what they are doing, they are quite inclined to take it out on the customer. So, if efficiency a plague or a blessing? Clearly, there are some advantages to looking at speed and effective divisions of labor. However, when the interface is a live customer, some adjustments need to be made. It's time for efficiency experts to
recognize there is another dimension to human interaction that isn't entirely
time based. This is particularly true if the organization wants to make
either customers or staff feel valued and therefore make they inclined
to stick around! Balance is called for whenever we look at efficiency in
the modern consumer age.
Janelle Barlow, President
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