BE LIKE A CROW
Crows are some of the smartest animals on the planet. So smart that scientists compare their brains to those of a 7-year-old human child. And just like your own little 7-year-old prodigy at home, they have absolutely incredible ingenuity, creative problem-solving, and awareness of their surroundings. But instead of using it to throw a baseball through the window or get detention again at school, crows have used their minds to keep themselves safe and surviving in countless climates and regions of the world.
They have the common sense, they have the book smarts, they have a bigger vocabulary than a parrot, and can figure out how to get a piece of beef out of a Coke bottle with a wire clothes hanger. They are truly one of God’s most impressive creatures.
They also have an amazing memory! So good that there’s a family of crows who still hate my guts on the 6th hole of a Wisconsin golf course that I grew up next to. I bothered one of them as a teenager over 40 years ago and its entire family still hasn’t forgiven me. And in the restaurant and bar business, you have to be aware just like those crows. You have to be smart. You have to be well-studied on the book smarts of industry standards while also using reasonable and basic common sense. You have to be hyper-aware of your surroundings, and you have to actually remember what you learn and experience. Otherwise, things can get ugly in the blink of an eye and someone’s safety – or even their life – can be put in jeopardy.
If everyone were more like the crow, our restaurants and bars would probably be a lot safer and I wouldn’t have nearly as many cases come across my desk.
This is a short excerpt from Howard Cannons upcoming book- Restaurant RESTAURANT RIDICULOUS: DRAM SHOP & ALCOHOL LIABILITY, PERSONAL INJURY LAWSUITS, Negligent Acts, Management Fails, & 99 Signs of Visible Intoxication. For more on Howard’s books, please click here.
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Howard Cannon – America’s most respected Restaurant and Bar Expert Witness. His unique and memorable perspective will change the way your audience thinks about restaurants and bars. He will share shocking, real-life dirty secrets that plaque the industry.