Most of the problems that management think are because of the team are mostly (80%+) caused by people/processes/habits/cultural issues UPSTREAM of the team.
In other words, shit rolls down hill.
198 karma · joined August 31, 2007
Most of the problems that management think are because of the team are mostly (80%+) caused by people/processes/habits/cultural issues UPSTREAM of the team.
In other words, shit rolls down hill.
Letting a good developer "rocket ahead" optimizes for that developer (localized optimization) but not for the complete system (global optimization).
A more "global" optimization of that developer's time and energy, since they can do twice the work in half the time, is to mentor, support, teach, and otherwise spend their energy helping EVERYONE get to their level. Since they can and will get their "portion" of the work done quickly, they have bandwidth to add values in other ways as a force multiplier.
From my experience people like this end up in "lead" or "architect" roles.
All-encompassing platform plays are hard to do without a solid use case to build from. However niche, you need to absolutely smash someone's problem with this platform, and once you find success there, you can go horizontal.
The worst thing you could do is say "I made $100k at my last job therefore I am going to charge $50/hour." Because the economics of freelancing are not the same as the economics of having a full time salary. You will need to, at minimum, DOUBLE your equivalent-hourly rate from your last job.
After you get some successes and understand your core value proposition, you can charge more, especially if you find a solid niche.
My friend has a BS in Chemistry, and the head of the academic NanoTech lab where he worked said, "I really want you in our NanoTech PhD program. Just try it for a couple years. If after 2 years you don't like it, You can walk away and I will grant you a Master's for your trouble"
2. When I click on 'about us' I get educated on how stone ground chocolate is how the mayans made it, and how the chocolate is not refined through rollers, conched, or tempered. I have no idea what any of those things mean or why I as a consumer should care.
It would be much better in this case to educate me with pictures, or maybe an infographic. I went to the page and waded through the text for the express purpose of trying to understand why I should buy/eat this chocolate rather than the stuff I normally buy. Does it taste better? Does it taste different? If so, how?
I get the sense that I should prefer this over 'regular chocolate' but I dont know why?
So I think the chocolatier should do a better job of convincing my why I want to try and buy this chocolate.
My first three clients were an ex employer, 2 local startups (reaching out to startups), and a real estate company (craigslist)
you can reach me at tirrellp at hotmail