"At restaurants, for example, I almost never look at the full menu," says Ellen Peters, director of the University of Oregon's Center for Science Communication Research, whose work focuses on decision-making. "I look around and see what other people have ordered. I listen to what people at my table are ordering. And then I choose among those entrées and appetisers. I satisfice, and I always end up with a good dinner."
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I asked several top managers from various industries what are the pros and cons of the remote decision-making process. The fact that they identified several disadvantages and talked more about each can be a sign that the process is neither optimal nor qualitative.
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