2011 1432 ASSIGNMENT COVER SHEET Cennem Organizational Behavior HCM 103 Cenne weber CRNI Annette er (You can write question) Kindly read the below given case study and answer the case sady questions Student Name: Student ID: Sabuisson Date Instructor name: Grades Ms. Rea's Aljuraid Out of 5 - @ LC 8 с FI F11 F9 F10 F F8 FB F7 Topic Case Study Goal Setting Performance Management and Rewards Case Study Title No More Duwdling Over Dishes Andy Davis was proud of his restaurant. The Golden Bow. Its location was perfect, its decor tasteful, its clientele generous and distinguished When he first took over the ba year en Duvis had worried that the local labor short might make it difficult to him good worden. But he had made some contacts at local college and hird group of servers who worked well with customers and with another. The only problemesi had not solved was the dishwasher. At first Davis felt lucky when be found Edit Muin, a local high school dropout who had some experience washing dishes Davis could not afford to pay a dishwasher more than 54 an hour, but Iiddie did not seem to mind that. Moreover, Eddie seemed to get the dishes clean. But he was so slow. Duvis originally thought Eddit was not quick about anything but he changed his mind as he observed his behavior in the kitchen. Eddie loved to talk to the cooles, often turning his back on the dishes for minutes at a time to chitchat He also nibbled desserts off of dirty plates and sprayed there with water whenever they near him. The kitchen was always a mes, and so many dishes piled up that the two hours after dosing time when everything else was ready for the next day die would still scraping and squirting and talking Devis began to wonder if there was a method to Eddie's madness. He was getting paid by the hour, so why should be work faster that Davis det He having a constantly sloppy Mitchen, so he determined to have a talk with Editie Davis Agured out that Eddie had been making $25 on his reasonably efficients and then met with Eddie and made him a proposal. First he asked liddie how soon be thought he could this after the last customer luft. Eddiad an hour and a quarter. When Davis asked if he would be interested in getting off forty-ve minutes arter than he had be. Eddie seemed excited. And when he offered to pay at the 528 for a complete job every night, regardless of when he finished, Eddie could hardly contain him in turned out he did not like to work until 2.00a.m., but he needed every dollar be could get The next week, a wchboard appeared ned to the kitchen door leading out to the dining room. On top it rond, Eddie's Goal for a Record Timely the of the first week Davis ad printed on the bottom Davis began inspecting the dishes more of the but be found no decrease in the quality of Eddie's work. Se on Buaye aldt Eddie, Lastry for an hour." A month later, the board 42 mes. The constitches had changed radically. The former "Eddie the become all the perfectionis area was spotless, he was often waiting when some came from the dining rooms with a stack of dirty plates and he took personal wakifanywe found a ton platebehad washed Instead of complaining about squirting them the dedit what a world, they stacked the plates and see the silver to . P TE W + PSC D F11 F12 Y F10 F FO a * % 6 & 7 ( 9 O V A 6 8 البقاء في طريقة ترمي معافية بن علی البر وسماه. بتمر Topic of Case Study: Goal Setting Performance Management, and Rewards Case Study Title No More Dawdling Over Dishes Andy Davis was proud of his restaurant. The Golden Bow. Its location was perfect, ita decor tasteful, its clientele generous and distinguished. When he first took over the business year ago, Davis had worried that the local labor shortage might make it difficult to hire good workers. But he had made some contacts at a local college and hired a group of servers who worked well with customers and with one another. The only problem he still had not solved was the dishwasher. At first Davis felt lucky when he found Eddie Muns, a local high school dropout who had some experience washing dishes. Davis could not afford to pay a dishwasher more than 34 an hour, but Eddie did not seem to mind that. Moreover, Eddie seemed to get the dishes clean. But he was so slowl Davis originally thought Eddie Just was not quick about anything but he changed his mind as he observed his behavior in the kitchen. Eddie loved to talk to the cooks, often turning his back on the dishes for minutes at a time to chitchat He also nibbled desserts off of dirty plates and sprayed the servers with water whenever they got near him. The Itehen was always a mess, and so many dishes piled up that often two hours after closing time, when everything else was ready for the next clay, Eddie would still be scraping and squirting and talking. Davis began to wonder if there was a method to Eddie's madness: He was getting paid by the hour, so why should he work faster? But Davis did not like having a constantly sloppy kitchen, so he determined to have a talk with Eddie. Davis figured out that Eddie had been making 528 on his reasonably efficient nights and then met with Eddie and made him a proposal. First he asked Eddie how soon he thought he could finish after the last customer left. Eddie said an hour and a quarter. When Davis asked if he would be interested in getting of forty-five minutes earlier than he had been Eddie seemed excited. And when he offered to pay Eddie the 528 for a complete Job every night, regardless of when be finished, Eddie could hardly contain himself. It turned out he did not like to work until 2.00a.m., but he needed every dollar he could get The next week a new chalkboard appeared next to the kitchen door leading out to the dining room. On top it read, "Eddie's Goal for a Record Time." By the end of the first week Davis had printed on the bottom 2 Davis began inspecting the dishes more often than usual, but he found no decrease in the quality of Eddie's work. So on Sunday, he said to Eddie. "Let's try for an hour." A month later, the board read "42 minutes. The situation in the kitchen had changed radically. The former "Eddie the Slob" had become "Eddie the Perfectionist." His area was spotless, he was often waiting when someone came from the dining room with a stack of dirty plates, and he took it as a personal affront if anyone found a spot on a plate he had washed. Instead of complaining about Eddie squirting them, the servers kidded him about what a worker he had become, and they stacked the plates and separated the silver to help L