First, let me say that I’ve come to the conclusion that barring some extremely major changes, changes so radical as to seem completely unimaginable (changes of the “wet pigs flying backwards at night”/“The Dolce & Gabbana Fairy actually exists” ilk), I’m leaving my current job. It’s just too insane here for me to stick it out. In the meantime, while I look for another job, I’m going to give you the vicarious thrill of a peek into the craziness that is my soon-to-be-former firm. It could take some time to find a new job, but that’s ok, because that gives me time to tell you all the silly, horrid things that go on here, which will give us all a laugh. Isn’t emotional distance a wonderful thing? Anyway, our crack marketing team is doing some sort of external launch. They called us to ask if we could do a concurrent internal launch. It sounded exciting, so naturally we were interested. We get to the meeting where we’re supposed to discuss it and surprise! They and their agency (yes, they have an agency!) have planned out the entire internal launch for us. Right down to the poster size. Their question: Can you implement it? My reaction: Well sure. And look! Outside the window! There goes the Dolce & Gabbana Fairy! Why is it that when people go to the PR team or the analyst relations team, they go for advice or insight? They treat those professionals like, well, professionals. “What do you recommend?” they ask. “What do you think we should do?” But when they go to internal communication, they say, “Here’s my plan. How soon can you get it moving?” Is internal communication the communication equivalent of the corner takeout? You belly up to the counter, put in your order, and get your stringy, soggy, lifeless sandwich? It’s convenient and edible, but not creative, tasty, or particularly nourishing? Let’s contrast that with PR, which is like a Michelin-rated restaurant. You approach PR with reverence. You need a reservation. You dare not question the chef. There may be a menu, but it’s complex and inexplicable – only for the true gourmet. The gourmand in you might secretly want to, but you wouldn’t dream of demanding a side of fries and ketchup with your sautéed rockfish and vegetable pearls in lemon verbena emulsion. And when the PR sommelier recommends the Châteauneuf-du-Pape Blanc, “Les Gallimardes,” Domaine Giraud 2004, you don’t pull a Snapple out of your backpack instead. It all sounds very effete. But the point is, just because internal communication cooks for family doesn’t mean we’re serving dog food. To continue this analogy (which is making me hungry, actually), it doesn’t mean that the marketing team can decide that a big ol’ bucket of greasy fried chicken should be what’s for dinner. What the marketing team (and others like them) doesn’t realize is that we’re actually decent chefs in our own right. I’ve been a sous-chef in a PR kitchen, and I know our team can do the communication equivalent of wielding a mean sauté pan, coaxing an elegant swan out of a tricky meringue, or whipping up a sudden banquet for 2000. And we do that all without a caterer (also known as the PR team’s substantial fulltime headcount plus their agency). We don’t have their resources, but we don’t serve crap chez nous. Unlike our marketing team and their fried-chicken ideas about communication, we actually know our family members (whom we affectionately call “employees”). We know that right now might not be the best time for fried chicken, because our firm is suffering from severe corporate heart disease (which we unaffectionately call “impending layoffs”). Besides which, not many people here think greasy fried chicken served in a paper container is the gustatory delight that our friends in marketing INSIST IN ALL CAPS/BOLD that it is. Marketing has served it many times before and it didn’t go down well – even with non-family members. They might know that if they stopped to think about it or even (pause inserted here to give them a second to absorb this concept) asked someone who did know. So, dear marketers, perhaps you might give us a shot at suggesting the menu? I assure you, you’ll eat well. Bon appetit. |