Safe to say you aren't in any position where every move you make will be watched by AI and analysed for faults so that your boss can scream at you more efficiently whenever you don't meet standards for their pitiful wages.
Certain lines are primarily made up of barely functioning older people. No one else sticks around in those jobs. Think barely functioning alcoholic or recovering alcoholics that have nothing. However we would also get a few 18 year olds with no idea how jobs/work works and or zero accountability (they just ghost jobs).
From the numbers we should want to build our processes around the high performers. But we can't expand our base of high performers AND they are the most likely to just disappear and not easily have their productivity replaced.
So yes, it was correct that 10% of our people outperformed by 10X, and yes, it was smart to not try to improve that but to understand reality.
You're failing to retain high performers? Are there perhaps methods for retaining high performers that you have not tried?
AI for Executive performance monitoring would be an interesting social experiment.
There can be real value in these types of tools, its ultimately up to the implementation and I don't believe this tool will somehow make a happy work environment into an abusive one, the abuse will have most likely already existed.
And that is bad.
> the abuse will have most likely already existed.
The abuse will get worse. The correct ethical answer to “the conditions are bad” is “improve the conditions” not “make them worse”.
Yes. I don't think we should ethically encourage the abuse of workers. And that official lens of marketing can and will shape who reaches out, even if the tool can indeed be used ethically. Framing is key.
As a tame example: think of the graphic design and marketing of red bull vs Monster. They have the same basic ingredients and purpose but that simple red bull design vs the in-your-face punk-esque vibe of Monster will change who buys it, how they identify with it, and even alter the perception of how it tastes.