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Archive for October, 2010

When do you tell employees about bad news? When do you tell them about good news?

Many organisations have difficulty determining the answers to the former question and do not enough thinking about the latter question and few ask the question, “What do our employees consider to be bad or good news and what news are they interested in hearing?” at all.

Further still, not enough thought is given to how the communication of news can shape the culture of an organisation.

Bad news or even extremely good news is difficult to keep completely secret. Good or bad, pending major news announcements generally require discussions between senior executives, the human resources function, the finance function and significant groups of line management. Sometimes it requires the pulling together of a project team.

Employees are not stupid. They notice when HR, finance and line management are having long meetings locked away in a room. They notice when people are pulled off their normal jobs to conduct a study. They notice when people they regard as friends stop talking about what they are doing.

At some time, even though the most draconian confidentiality clauses have been signed, a snippet of information will leak out. Even if it is that, “I have signed a confidentiality agreement about this and therefore I can’t talk to you about the project”.

The recipient of this information knows three things from this sentence; the impact of the “project” is BIG, the initiative being worked on is complex enough to make it into a project, and whatever line of business their friend is in is involved.

What they don’t know is what areas of the organisation will be impacted. Will it be people? Will it be the financial status of the organisation? Will it be marketing or sales or operations? Will it involve an expansion or contraction of activities?

Rest assured that the individuals who do not know will speculate, piecing together what they do know and what they perceive they know. They will begin to interpret words said by the leadership group and others they perceive to be “in the know”, based on their particular view of what might be happening.

Fairly soon, conspiracy theories emerge which need to be denied by the leadership group. The denial is listened to and interpreted by some with a high level of scepticism, not so much in the context of what is said, but in the context of what is not said.

Uncertainty and rumours feed off each other in a situation where employees know something is going on and they know they are not being told about it. Perceptions become un-shakeable truths in days.

Through all of my major change experiences whether the news was good or bad, I have found an adage that works for me. “Tell them early and tell them often” is my mantra for communicating change. It is better to tell employees early on that change is coming, that it will be significant and to spell out the process by which they will be engaged and by which decisions will be taken and communicated than it is to wait until all the factors are known.

Waiting until all factors are known invites the risk of people filling in the communication gaps they observe with speculation fuelled by rumour and counter rumour, denial and further speculation.

Telling people early does not eliminate speculation. What it does do is concentrate the speculation on what is truly unknown. If organisations take the time to think through the process before making announcements, then the discussion may even be able to centre on the adequacy of the process rather than the potential range of outcomes.

In managing change, discussions on the process for change are always welcome as the inevitability of change by then has been generally accepted.

Other benefits accrue from telling employees early about change even if all that can be told is the rationale for change and the process for change. When employees know about the rationale and process they form opinions on what else they want to know. They form opinions on what to each of them and as groups, is considered bad news and good news.

Setting in place a feedback mechanism for employees to tell the leadership group about their reactions and thoughts is an important tool to use in any change programme. It stops senior executives and line managers speculating themselves about what is important to employees.

Developing a communication strategy for what an organisation wants their employees to feel, think and do, distinct from what they currently feel, think and do, is important. It does not matter whether the news is good or bad.

Organisations that fail to think through their communication strategy are leaving their future at the mercy of the grapevine.

Kevin Dwyer is Director of Change Factory. Change Factory helps organisations who do do not like their business outcomes to get better outcomes by changing people’s behaviour. Businesses we help have greater clarity of purpose and ability to achieve their desired business outcomes. To learn more visit http://www.changefactory.com.au or email kevin.dwyer@changefactory.com.au

?2006 Change Factory

To see more articles visit http://www.changefactory.com.au


Cookie Cake Pie with Chocolate Chip Cookie and Raspberry Cake 9″-Topped with Tropical Punch and Grape Butterfly Gummie Our Cookie Cake Pie is baked in a pie pan, with cookie dough on the bottom and our delicious cake on top, than our fondant icing poured on top. It makes a great surprise for any occasion.


The Wine Barrel
Contents: Half pound wheel of Brie in an attractive wooden box, Half pound wheel of Gouda, Tub of French Boursin with Garlic & Herbs, Half pound block of Black Diamond Canadian Cheddar – aged three years, 7 Oz tub of Truffle Mousse Pate from France, 13 Oz Stick of Molinari Wrapped Salami, Box of Carr’s Assorted Cheese Biscuits, Set of four Spreader Cheese Knives with a wine barrel base


Wine and Cheese Party Assortment (2 Pound) by igourmet.com
igourmet does cheese tastings at wine shows across the country and one of the things we always notice are the nifty plates that have built-in wine glass holders. When we found these lovely acacia wood cocktail plates that also held your wine glass, it was obvious we should offer them to our customers. We have included 4 cheeses for you to serve at your next wine and cheese party: Mountain Gorgonzola from Italy’s famed Lombardy region. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. (1/2 lb.) Exta Aged Farmer Gouda is ripened for a full 18 months to develop its nutty, caramel-like flavor. It is always a crowd pleaser. (1/2 lb.) Manchego is Spain’s most famous cheese, made entirely from pure La Mancha sheep’s milk. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. (1/2 lb.) Buche de Chevre: is a classic French goat cheese that is slightly aged, giving it a lot of character. Formed in the shape of a log (Buche is French for log), enjoy this cheese on salads, as a snack, or with fruit for dessert. (1/2 lb.) Comes with 4 appetizer trays. Dimensions: 9.5″x5.5″ each. Please note that any item temporarily out of stock will be substituted with a similar item of equal value

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