Can S/He, Will S/He?

Years ago- but who’s counting- the team at the original Delaware Development Office participated in a management development series of workshops entitled Model-Netics. The program was composed of a series of mnemonic devices and ideograms. One that has stayed with me is “Can he, will he”. I’ve changed the title for political correctness but you get the idea.

The concept is about leadership. It asks the question about managers in terms of their ability to promote their team, their team’s work and through that, themselves. Some managers are in a position to influence outcomes; in other words, they can. The next part of the model then asks if they will.

Ask yourself: Are you, or are you working with, a manager who is in a position that he can make things happen?  But does he have the courage and self-confidence, in other words, does he have the will to make things happen.

Can he/will he is a delicate balance. Managers who secure promotions and raises for themselves and minimum advancement for their team become well known in any organization and soon lose loyalty and their team. Those who do stay will  expend minimal effort at “crunch times.”

Success usually comes down to the efforts of many. As a manager ask yourself if you can and will? If you can, and won’t, why not? What’s holding you back from recognizing and promoting others?

If you will, but you can’t, you need to convene your group and plot a path forward. Working toward a common goal, where everyone wins is a great motivator. Managers are only as good as their team and the team’s loyalty. 

Look at your manager if you aren’t one. If it’s a dead end, -he can but he won’t-find a way to leave gracefully. Don’t waste your time, energy and ideas. If your manager will, but can’t, then put that same energy, time and ideas to work and strengthen your team’s position.

Which kind of manager do you want? Which kind of manager are you?

Risk being a can he/ will he. Everybody wins.

CAN HE/WILL HE RECIPE.

I know you are able to make this dish, but will you? Risk it! it’s great as an appetizer or first course.

Sardine Rillettes

From Around My French Table by Dorie Greenspan

Ingredients: 2 cans (3 ½ oz. each) sardines, boned and  packed in oil, drained

                        2 ½ oz. cream cheese or Neufchatel cheese

                        2 shallots, minced

                        1 to 2 scallions, halved lengthwise and thinly sliced

                           Juice of 2 limes or 1 lemon

                        2 to 3 Tbsp. minced fresh herbs: chives, parsley, cilantro and/or dill

                           Pinch of cayenne

                           Salt and freshly ground pepper to taste

Steps:

1.      Put the cheese in a medium bowl and using a rubber spatula, work until smooth. Add everything else except the sardines and mix, holding back a little of the lime or lemon until the rillettes are blended.
2.      Add the sardines, switch to a fork and mash and stir the sardines into the mixture. Taste and add more juice, salt and pepper as you like.
3.      Scrape into a bowl, cover with plastic pressed against the top surface and refrigerate for 2 hours minimum.
4.      Add thin slices of cornichon or capers on the side.
5.    . Serve in a bowl surrounded by country bread.
6.      Bon Appetit!

p.s. makes a great stuffing in a  tomato too.