Replying to LO28417 --
Dear At and fellow Org Learners,
I basically agree with your comment that "good wine becomes better when
allowed to allowed". However, may I add by saying that if a "knowledge
work team" helps to prepare the wine by crushing the grapes in the vat (as
a team), then the final product may taste even better to all of those who
contributed to the wine making process. Secondly, some good wine does turn
sour if left undrunk or bottled incorrectly.
Or putting into another way, if a learning community or community of
practice can share knowledge and help one another irrespective of the
organization's learning policy, some members of the organization will
enjoy using that knowledge. Moreover, if knowledge (rote learnt) is stored
and improperly used or not used at all by organizational members it may
'sour' like the good wine left undrunk or bottled incorrectly.
In closing it maybe a case of re-examining how small work teams can bring
about learning change in the organization rather than trying to rely on
formal processes to dictate the direction.
Kind regards and happy learning,
Glebe Stcherbina
Sydney, Australia
AM de Lange wrote:
> Greetings dear Jan,
>
> Thank you for your input to the dialogue. Good wine becomes better when
> allowed to age. I have decided to put all contributions to this topic
> together in one volume and then had it over to the manager of that
> organisation. Thus your's is received with great thanks because I have not
> yet begun with that compilation job.
>
> Yes, the organisation is paralysed and I am paralysed too. Allow me to
> describe my own paralyses.
--Glebe Stcherbina <gstc3416@mail.usyd.edu.au>
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