Teams need to be well-rounded, but their individual members don’t have to be.

Because when you start focusing on extending the charitable assumption to the people around you, you find yourself giving it to yourself a bit more as well. We were introduced to many of these concepts on our very first day, at the meeting for new hires. Those meetings were in themselves unusual; my Cornell friends had gone on to work for large restaurant companies who didn’t do anything of the sort. And the importance of those meetings within USHG’s culture sent an immediate signal: “There’s a certain way we do things here, and it’s bigger than teaching you how you move through the dining room or how to spiel a dish.

It’s a cliché that culture can’t be taught; it has to be caught. And what better way to appreciate the exquisite nature of Daniel’s food than to spend six months ferrying plates from the kitchen to the table? More important, while we were teaching people the technical points a little bit at a time, it would give them the opportunity to fully absorb the culture we were building, long before they became point person with a guest. And how we chose which people to invite onto the team became central to our success.

I wrapped up that first strategic planning meeting by telling the team, “The moment you start to pursue service through the lens of hospitality, you understand there’s nobility in it. We may not be saving people’s lives, but we do have the ability to make their lives better by creating a magical world they can escape to—and I see that not as an opportunity, but as a responsibility, and a reason for pride.

Maybe people don’t notice every single individual detail, but in aggregate, they’re powerful. In any great business, most of the details you closely attend to are ones that only a tiny, tiny percentage of people will notice. But if I could institute a system that demanded that the entire team think carefully about even the most rudimentary of tasks, I was creating a world in which intention was the standard, and our guests could feel it.