3 Habits That Sabotage Workplace Success

1. Never Feeling Good Enough -

Are you constantly evaluating everything you do and generally finding fault. Do you have an internal voice which critiques you on everything, seeing only the negatives, not the positives? This voice is often described as a "gremlin." When you are feeling not good enough it can show up by your being indecisive, relying on others to direct you, using language of uncertainty and even having poor posture. Generally there is a feeling of self doubt.

Clearly a change is necessary. First, you need to become aware of your limiting beliefs and in what situations they occur. What actions do you take which might be perpetuating these beliefs?

Sam was recently promoted to a managerial position and was both excited and scared about his new responsibilities. He knew that a lot of his colleagues were envious of his promotion, which added to the pressure he already put on himself. He evaluated and re-evaluated everything he said and did, to the extent that he was immobilizing himself. His "gremlin" was in high gear.

Sam worked with his coach to identify what he needed to change and what action steps were necessary. The result was his "gremlins" went into retirement and he had strategies in place if they returned.

2. Avoiding Conflict -

You are by nature a peace keeper. You like everyone to be happy and agreeable. The problem is that in life there is always some level of disagreement and conflict and how we deal with it can become the problem.

In the workplace, managers need to be able to manage conflict. Your team members will not always agree or like each other. They might not agree with you or like what you are telling them. What if their job performance is interfering with the goals of the company or the team's morale? How will you deal with it? Avoiding conflict could be an obstacle to your taking on more of a leadership role.

Joyce disliked conflict, but recognized that if she wanted to be seen as a leader she would have to step up. She worked with her coach to develop a 3 step action plan.

1. Acknowledge the conflict.

2. Invite the other person to have a say and listen to their perspective.

3. Jointly develop a game plan for change.

Acknowledging out loud what a challenge conflict was for her, allowed her to "own" it and make changes.

3. Poor Boundaries -

We have all known someone who has trouble saying "no," and therefore might get into situations where they are doing more, but are stressed and unhappy about it. Sometimes people take advantage of them because of this weakness. Being able to set limits about what you can and can't do is an extremely important skill. Assess your team. Is there someone who has trouble saying "no?" If so, what can you do to help them?

There are other issues which also fall under the category of poor boundaries: being aware of when, where and with whom you speak; the issue of confidentiality. What is the forum and policy for discussing client information? At some companies conversations may inadvertently occur in corridors or at restaurants where talk might be overheard by others. At times there can be a fine line between sharing information and gossiping. Your job as manager is to help create the guidelines and structure, so everyone is clear.

Changing habits is hard work. It has been said that it requires 21 times of doing something in order to make it a habit. If you would like support and accountability to figure out ways to turn unhelpful habits into positives please contact me.

Copyright 2007, Gail Solish. All rights reserved.

Gail Solish, provides Executive/Personal coaching to managers, directors and executives focused on workplace development and relationship management.

Claim your FREE e-course "Unleash Your Potential and Increase Productivity and Fulfillment" at http://www.ActualizeYourGoals.com

Food On TV

For some time now I have been watching an Emmy-winning television personality and author who hosts at least four different programs on U.S. cable television's Food Network. Rachael Domenica Ray, has become one of my favorite culinary experts as her energetic personality and her smile have been enough to keep me in front of the TV screen to watch her teach simple recipes that she claims can be prepared in thirty minutes or less.

Being an amateur cook myself, I was pleased to discover that she shared the same view that I have in relation to food measuring. As she emphasized, "it takes away from the creative, hands-on process of cooking." Her "eyeball it" expression has stayed with me every time I am about to experiment with something new and taste my efforts. Even though she has been heavily criticized for her appearance, her voice, her gestures and her energetic manner, I declare to be one of her funs, at least in relation to her recipes.

But over and above Rachel, I was amazed to discover that the U.S. television has a cable channel totally devoted to food preparation, at-home entertaining, restaurants, food and eating habits. The New-York based Food Network reaches more than 85 million households and it is broadcasted to other countries as well due to its interesting programs and live shows.

One of the most famous this channel broadcasts is that of "Emeril Live." As a kid, Emeril Lagasse worked in the local Portuguese bakery and today he is one of the most famous culinary personalities. After opening a series of successful restaurants, hosting popular TV shows and becoming one of the most recognizable chefs of all time, Emeril Lagasse remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best. He constantly invents new recipes, much to the delight of his regular customers and the fans of his Food Network specials and shows "Emeril Live" and "Essence of Emeril."

From what it seems, the Food Network is committed to exploring new, different, and interesting ways to approach food - through pop culture, adventure, and travel - while also expanding its repertoire of technique-based information. The only thing I have to wish to its management team and its shows is the best of success for the rest of 2006 and for the years to come.

Kadence Buchanan writes articles for http://wonderfulworldoffood.com/ - In addition, Kadence also writes articles for http://homeimprovementstation.com/ and http://outdoorstalk.net/

I Love Italian Wine and Food - The Sardinia Region

If you are looking for fine Italian wine and food, consider the Sardinia region of southern Italy. You may find a bargain, and I hope that youll have fun on this fact-filled wine education tour.

Sardinia is the second largest island in the Mediterranean, located in the Tyrrhenian Sea west of mainland Italy. Sardinias terrain is mountainous, and its beaches are excellent. Sardinia is known for archeological ruins and has become a tourist destination for the international jet set. Because of its exceptional location Sardinia has always popular, Invaders include Phoenicians, Carthaginians, Romans, Byzantines, Arabs, and Spaniards, without mentioning numerous Italian peoples. During part of the 18th and 19th Century it was united with the northern region of Piedmont in the Kingdom of Piedmont-Sardinia. The population is about 1.6 million.

Sardinias administrative center is Cagliari, an ancient university town on the southern coast of the island. Its population is approximately one hundred sixty thousand. The famous author D. H. Lawrence compared this beautiful city to a White Jerusalem. Another city of interest is Sassari, which has the best collection of Sardinian art.

Sardinia is Italys leading source of organic produce, and includes nearly one-third of Italys land cultivated biologically. The climate is subtropical and more than half the territory is devoted to pasture land. Food is plentiful, it is said that there are over 500 kinds of bread, perhaps one for every village. The inland is full of meat, including lamb, goat, pork and game, while the coast teems with fish, lobster, and eel.

Sardinia devotes about 107 thousand acres to grapevines, it ranks 8th among the 20 Italian regions. Its total annual wine production is about 28 million gallons, giving it a 12th place. About 57% of the wine production is red or ros (only a bit of ros), leaving 43% for white. The region produces 19 DOC wines and one DOCG wine, Vermentino di Gallura, one of the two DOCG wines produced in southern Italy. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. About 15% of Sardinian wine carries the DOC or DOCG designation. Sardinia is home to almost dozen four major and secondary grape varieties, about half white and half red.

There are no widely grown international white grape varieties in Sardinia. The best known Italian white varieties are Vermentino, Nuragus, and Vernaccia.

Widely grown international red grape varieties include Cannonau, known as Garnacha in Spain, and Grenache in France and elsewhere, and Carignano, known as Carignan in France. The best known Italian red variety is Monica, which probably originated in Spain, and may be related to Californias Mission grape variety.

Before we review the Sardinian wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Melanzane in Pinzimonio, Smoked Eggplants in Mint-Basil Oil.

As a second course try Aragosta Arrosto, Roasted Lobster with Parsley and Bread Crumbs.

For dessert indulge yourself with Seadas, Pastry with Cheese and Bitter Honey.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Sella and Mosca Cannonau di Sardegna (V) DOC Reserva 2003 13.5% alcohol about $12.50

Cannonau wine may qualify as the mother of all European wines. It is made from the Grenache grape, which originated in Spain. The producer, Sella and Mosca, has the second largest contiguous vineyard in Italy. Over 6 million bottles are year are produced on an estate of more than 1500 acres. Some will say that such a humongous estate is unlikely to produce an outstanding wine. Such a claim may be incorrect, but this wine was far from outstanding.

The marketing materials stated that this wine is more or less ruby in color, tending to orange upon aging, with a light scent of grapes with a characteristic flavor ranging from dry to sweetish. It was aged three years in oak prior to its release and may be cellared for a decade or more. The wine is said to be particularly suitable to accompany red meats and seasoned cheeses. Uncork it at least one hour before serving.

I found that it had quite a light color for a red wine. To my mind, it was thin but pleasant with very little nose. I first tasted it with a rib steak marinated in a spicy sauce. This pairing brought out the fruit, and the wine was pleasantly acidic, but I would have preferred a more robust wine to balance the meat. I finished the bottle withy barbequed hamburgers, and it didnt go quite as well. The wine was weak, perhaps affected by staying too long in the bottle.

Pecorino Sardo is a traditional sheeps milk, semi-cooked hard cheese that comes in a "sweet" or "ripened" variety. The sweet variety is soft, and the ripened variety is hard. My cheese was ripened and treated with balsamic vinegar. A commercial roasted eggplant with sweet red peppers accompanied the wine and cheese. Everything went well together, the nutty flavors of the cheese balanced the wines fruit. In conclusion, I liked the wine best with the cheese. I dont plan on buying this wine again, I found it a bit overpriced. Even though it didnt cost a lot, one might have thought that a mass-produced wine from Sardinia would be somewhat less expensive.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is http://www.theworldwidewine.com. You can reach him at ital@mail.theworldwidewine.com.