Impact, agency, and taste
If I were to share some thoughts on making a meaningful impact at work, Ben Kuhn’s post would be it. His essay had me nodding yes, yes!, and YES! throughout, and it’s written more eloquently than I ever could.
Don’t rely too much on permission or encouragement. […] instead of asking people for approval to go do something, you can just tell them what you intend to do (implicitly giving them space to object or course-correct if they feel strongly).
You can just do things.
Make success inevitable. There’s a huge difference between the following two operating modes:
- My goal is to ship this project by the end of the month, so I’m going to get people started working on it ASAP.
- My goal is to ship this project by the end of the month, so I’m going to list out everything that needs to get done by then, draw up a schedule working backwards from the ship date, make sure the critical path is short enough, make sure we have enough staffing to do anything, figure out what we’ll cut if the schedule slips, be honest about how much slop we need, track progress against the schedule and surface any slippage as soon as I see it, pull in people from elsewhere if I need them…
The hard part is being honest with yourself. I’ve often fallen into trap (1) because I’m afraid my plan will surface failure.
On taste:
I’ve noticed a lot of people underestimate their own taste, because they expect having good taste to feel like being very smart or competent or good at things. […] For this reason, the prompt I suggest here is: what does it seem like everyone else is mysteriously bad at?
Taste isn’t about being the best at something. It’s about slowly lifting the whole by leaving small things in better shape than you found them.


