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PRINCIPLE 1: DEFINE AND REFINE
           with an evolving guest that is moving away from formal service
           and a desired sameness of experience, leadership at Ritz-Carlton
           sought to determine what, if any, service changes might improve
           the guest experience. Diana Oreck, vice president of global learn-
           ing and the Leadership Center, says, “Simon Cooper started the
           journey into flexibility regarding service delivery in November
           2005. He went out on a world tour, speaking to approximately
           half of the Ladies and Gentlemen of the company—at that time
           approximately 17,000 of 34,000 employees—and conducted ap-
           proximately 45 focus groups. Through this process it became
           clear that the 20 Basics [discussed in Chapter 2] focused on tasks
           like when to answer a phone or how to escort a guest, . . . and
           they did not focus on outcomes.
              “Our Ladies and Gentlemen suggested that the 20 Basics
           were helpful when they were first learning their jobs, but the
           more experienced they became, the more they were likely to
           modify the way they delivered the 20 Basics as they learned how
           to read a guest. Clearly, as leaders, we were less interested in ad-
           herence to the 20 Basics and more interested in the outcome of
           a happy guest. We wanted our Ladies and Gentlemen to be cre-
           ative about producing memorable experiences for the guest as
           long as it was through ethical, moral, and legal means.”
              Rather than starting with a preconceived notion of how to
           revise the 20 Basics, leadership at Ritz-Carlton understood that
           a significant cultural change initiative would require the parti-
           cipation and involvement of all the Ladies and Gentlemen of the
           company. While listening to staff as they crafted the final out-
           come of the evolution process, leadership was aware that the de-
           sired end state would have to motivate staff to go beyond the 20
           Basics to deliver service as the guest wanted to be served. Accom-
           plishing that meant the final product (which is referred to as the
           “Service Values”) had to rely on observation, intuition, talents,
           and the acquired skills of frontline staff.
              To achieve the desired outcome, leadership helped craft a set
           of guiding principles that focused staff members on what was


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