WSJ: “United will bring back a boarding method for economy passengers that it says is more efficient, hoping to shave up to two minutes off what is often a cumbersome, often contentious process. It sounds simple: window, middle, aisle, or “Wilma.” When economy passengers board, those sitting in the window seat will go first, followed by middle seats, then aisles. Groups traveling on the same reservation will still board together…[The] airline says it can shave off up to two minutes from boarding times.”
Economist: “If luck does play a more important role in outcomes than is often acknowledged, what does that mean? For individuals, it suggests you should increase the chances that chance will work in your favour. Partners at Y Combinator, a startup accelerator, encourage founders to apply to their programmes by talking about increasing the “surface area of luck”: putting yourself in situations where you may be rejected is a way of giving luck more opportunity to strike. An awareness of the role that luck plays ought to affect the behaviour of managers, too. Portfolio thinking reduces the role of luck: Messrs Milkov and Navidi make the point that the probability of striking it lucky in oil exploration goes up if firms complete numerous independent wells. If luck can mean a bad decision has a good result, or vice versa, managers should learn to assess the success of an initiative on the basis of process as well as outcome. And if the difference between skill and luck becomes discernible over time, then reward people on consistency of performance, not one-off highs.”
Ros Atkins, author, “The Art of Explanation”: “When I feel myself not communicating as clearly as I would like to, not using precise language, with a single person, a group of people, or an audience on TV, generally, it means that I haven’t understood two things completely. “What specifically am I trying to communicate?” and “Have I properly understood the details of that subject and how I’m going to express myself on them?””
Anthony Strong: “Our restaurant is walk-in only, so we don’t pay an online reservation platform or lose money on no-shows. Our tiny menu is efficient and minimizes waste. Our product, pasta, is affordable enough to keep profit margins sufficient even during inflationary periods. Most important, guests order at the front door with the host before being pointed to their (fully set) table, which eliminates 15 minutes of profit-killing dead time at the beginning of each meal. It’s becoming common for us to do more than four turns on a table at night. The faster we turn tables, the stronger our sales are. The more we do with less, the better our margins are. Better margins enable us to price more competitively and pass on our savings at a time when everyone is feeling the squeeze; almost all of our pastas are under $20.”