In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 10, 2008 / 13 Kislev 5769

Modern times

By Paul Greenberg

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http://www.JewishWorldReview.com | It might have been a vision of the future borrowed from "Modern Times," Charlie Chaplin's classic protest against the industrial age. Made in 1936, the almost silent movie still speaks powerfully. Whether as comedy or tragedy.

Perhaps its most famous scene is the one in which Charlie, aka The Little Tramp, is caught in the maw of a giant conveyor belt at the Electro Steel Corp., where he's supposed to tighten the same bolts on the same widgets in the same way at the same rate as they pass by in endless succession. At last, man had become machine, or at least part of it.

The machine never stops, even feeding Our Hero to keep him on the job. It eliminates any need for him to think. He's become just another cog in its works. But when Charlie pauses to brush away a fly, or just itch and scratch, the result is (1) chaos on down the production line as the clockwork system is thrown off pace, and (2) a pink slip for Charlie.

The whole, tragicomic scene came back on reading Vanessa O'Connell's story in the Wall Street Journal on the not-so-newest thing in retailing: "Stores Count Seconds to Trim Labor Costs." Here's how it begins:

"SHELBY TOWNSHIP, Mich. — Daniel A. Gunther has good reason to keep his checkout line moving at the Meijer Inc. store north of Detroit. A clock starts ticking the instant he scans a customer's first item, and it doesn't shut off until his register spits out a receipt.

"To assess his efficiency, the store's computer takes into account everything from the kinds of merchandise he's bagging to how his customers are paying. Each week, he gets scored. If he falls below 95 percent of the baseline score too many times, the 185-store megastore chain, based in Walker, Mich., is likely to bounce him to a lower-paying job, or fire him...."

The system is called "labor-waste elimination." Dozens of retail chains are listed among the clients of the company that offers it — the "Operations Workforce Optimization Unit of Accenture Ltd."

That elevated and expanded moniker makes the simple Electro Steel Corp. in Charlie Chaplin's film sound like yesterday's next big thing.

Of course, today's system is much more humane, or at least the language used to describe it is. To quote Frank Guglielmi, a spokesman for the Meijer chain, it "expects employees to be at 100 percent performance to the standards, but we do not begin any formal counseling until the performance falls below 95 percent."

Then what happens? Cashiers who are "challenged in the position," can get "training and counseling to help improve their performance. If this doesn't help them, there are various alternatives." Such as? Mr. Guglielmi didn't say, but one can guess. Like being fired.

The discreet language used to describe how the system works may be very 21st century, but the system itself sounds remarkably like Charlie Chaplin's nightmare vision of a dehumanized future.

This approach to work — dividing each job into parts and timing each employee to see how long it takes him to perform each segment — springs from the theories of Frederick Winslow Taylor. He's the efficiency expert who introduced time-motion studies early in the last century. His approach soon became known (and detested) as Taylorism.

Today's version is fine with some shoppers. "I am 84," says one, "and I get behind some old person and I can't stand it."

Another shopper is not a fan of the new system. "Everybody is under stress," she says of the cashiers. "They are not as friendly." She says some old folks feel so rushed at the store, they've stopped coming back.

Me, I'm not 84 yet but I've grown more sympathetic toward the old in recent years. (I wonder why.)

Reactions to this Labor Waste Elimination System may vary, depending on how much value you place on human contact versus a quick profit. I was exposed to the conflict between these competing values at an early age. As a child, I spent a lot of time in my father's little shore repair and dry goods store. He was the shoemaker, my mother the seamstress. Whenever he would throw something extra in a customer's bag — call it lagniappe — she would give him a cold stare. She didn't like to see him give away the merchandise. He tried to explain: "Sarah, it's not just the one sale that counts. It's the return business. They'll be back." She had her doubts.

He on the other hand thought of commerce as friendship. He knew his clientele, mainly sharecroppers in from the country or city laborers, not just by name but through instinct. When he retired, he opened a little booth in a friendly competitor's store to close out his accounts receivable. How many of his customers would you guess came by to settle their debts? Upwards of 95 percent, which they tell me is remarkable. Talk about return business; sometimes he'd dealt with generations of the same family.

When it came to extending credit, the old man had an eye for character; he didn't just go by the numbers in his little card file of payments. Frederick W. Taylor, the granddaddy of American efficiency experts, was big on numbers. He timed how long it took to do a job and how many movements it required. I wonder what numerical value he would have placed on friendship.

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