{"product_id":"catch-isbn-9781576753231","title":"Catch!","description":"\u003cb\u003eGet hooked by Pike Place Fish’s philosophy in “a visionary book that challenges you to find a better way to serve your customers and coworkers” (Howard Schultz, #1 \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author).\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eSeattle locals and tourists alike flock to Pike Place each day to watch the fish fly. But Pike Place Fish is about more than just crowd-pleasing entertainment—there is an underlying philosophy at work that has made the market both wildly successful and internationally renowned.\u003cbr\u003e\u003cbr\u003eIn an unusual combination of oral biography and practical business blueprint, Crother and the fishmongers take you behind the scenes at the famous market to illustrate the PPF philosophy and reveal the underlying assumptions that have made PPF the international phenomenon it is today.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCatch!\u003c\/i\u003e shows that to be “ordinary” is to be a victim of circumstances, responding to whatever comes one’s way. To be “great” is to realize that anyone can live an extraordinary life. At Pike Place Fish, everyone is responsible for transforming themselves from ordinary to great by creating their own reality. The authors explore the issues of goals—financial, personal and humanitarian—and intention, showing how the crew itself creates these goals and works towards them in collaboration.\u003cbr\u003e\u003cbr\u003eMost importantly, \u003ci\u003eCatch!\u003c\/i\u003e examines the power of possibility and shows how you can achieve greatness in your own life. \u003ci\u003eCatch!\u003c\/i\u003e explores such guiding principles as coaching and acknowledgment that are lacking in many businesses, and shows that you, too, can be the prime mover in your own experience.\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“The lessons found in \u003ci\u003eCatch!\u003c\/i\u003e will not only change the way you work but will also change the way you live your life.” —Paul Orfalea, Founder \u0026amp; Chairperson Emeritus, Kinko’s Inc.\u003c\/b\u003ePreface \u003cbr\u003e Acknowledgments\u003cbr\u003e 1    A Day in the Life of World Famous Pike Place Fish\u003cbr\u003e Cast of Characters\u003cbr\u003e Catch! of the Day \u003cbr\u003e The Map and the Territory \u003cbr\u003e Review of Chapter 1\u003cbr\u003e 2    Ordinary to Great   \u003cbr\u003e It’s All over Here\u003cbr\u003e From Human Doers to Human Beings \u003cbr\u003e Path to Greatness\u003cbr\u003e Review of Chapter 2\u003cbr\u003e 3    Intention and Commitment\u003cbr\u003e Communicating through Intention\u003cbr\u003e What Is Your Intention?\u003cbr\u003e Results of Your Intention\u003cbr\u003e Review of Chapter 3\u003cbr\u003e 4    Opportunities and Transformation\u003cbr\u003e Oh, the Possibilities! \u003cbr\u003e Looking for Opportunities\u003cbr\u003e Invitation to New Opportunities\u003cbr\u003e Review of Chapter 4\u003cbr\u003e 5 S   haping Your Reality\u003cbr\u003e New Thoughts about Thinking\u003cbr\u003e What You Say Is What You Get\u003cbr\u003e Additional Thoughts about Language \u003cbr\u003e Review of Chapter 5\u003cbr\u003e 6    Problems Are a Good Thing\u003cbr\u003e Communicating Problems \u003cbr\u003e How Fast Can You Get Off the Hook?\u003cbr\u003e Problems: Doorways to the Future \u003cbr\u003e Review of Chapter 6\u003cbr\u003e 7    Live What Inspires You   \u003cbr\u003e Expanding Your Focus beyond Yourself \u003cbr\u003e Generating Greatness\u003cbr\u003e Transformation Begins Now \u003cbr\u003e Review of Chapter 7\u003cbr\u003e Index \u003cbr\u003e About the Authors\"The lessons found in \u003ci\u003eCatch!\u003c\/i\u003e will not only change the way you work but will also change the way you live your life.\"\u003cbr\u003e \u003cb\u003e—Paul Orfalea, Founder \u0026amp; Chairperson Emeritus, Kinko's Inc.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e \u003ci\u003e “Catch!\"\u003c\/i\u003e is a visionary book that challenges you to find a better way to serve your customers and coworkers.\"\u003cbr\u003e \u003cb\u003e—Howard Schultz, Chairman \u0026amp; Chief Global Strategist, Starbucks Coffee Company   \u003cbr\u003e \u003c\/b\u003e\u003ci\u003e\u003cbr\u003e \u003c\/i\u003e“In recent years the emphasis in management has been on fostering empowerment, participation, engagement, and accountability.  \u003ci\u003eCatch!\u003c\/i\u003e is the first book that offers the voice of front-line employees who not only echo the same messages but who have internalized them and become champions for creating a performance culture each and every day.”\u003cbr\u003e \u003cb\u003e—Leslie Yerkes, president of Catalyst Consulting Group, Inc., author of \u003ci\u003eFun Works\u003c\/i\u003e, and coauthor of \u003ci\u003eBeans! Four Principles for Running a Business in Good Times or Bad\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \"A groundbreaking masterpiece that should be on the bookshelf of anyone in the training, organizational development, or human resources functions (or anybody that manages or interacts with people, for that matter!).  This inspirational tour de force is a priceless tool that can guide both individual and organizational transformations to greatness.\"\u003cbr\u003e \u003cb\u003e—Ron McGuire, Manager, Training \u0026amp; Development, General Mills\u003cbr\u003e \u003c\/b\u003eCyndi Crother is an assistant professor in the Industrial Technology Department at California Polytechnic State University, San Luis Obispo. For the past nine years, she has taught in the areas of quality assurance, corporate training, teambuilding, management presentations, and facilities management. As a student of organizational effectiveness and continuous improvement, Cyndi plans to write more books about different types of extraordinary organizations. She is currently working on two more business books and has started a consulting company called “Guide to Greatness,” working with organizations on change management, leadership development, and systems thinking.Foreword\u003cbr\u003e \u003cb\u003eA Day in the Life of World Famous Pike Place Fish\u003cbr\u003e Cast of Characters\u003cbr\u003e \u003c\/b\u003eThroughout this book, you will be reading stories from each of the fishmongers, so it might help to know a little bit about them. \u003cb\u003eJohnny Yokoyama \u003c\/b\u003epurchased Pike Place Fish in 1965 and used to work at the Market with the guys. These days the fishmongers pretty much keep the fish flying on their own; however, Johnny remains actively involved in coaching the crew and in leading them into an exciting and inspiring future.\u003cbr\u003e \u003cb\u003eDicky Yokoyama, \u003c\/b\u003eJohnny’s brother, started working at Pike Place Fish over twenty years ago and is presently one of the managers. \u003cb\u003eSamuel “Sammy” Samson \u003c\/b\u003eis the other manager, but you usually can’t see him because he’s moving so darn fast! \u003cb\u003eKeith Bish, \u003c\/b\u003eotherwise known as “Bear,” was the driver and utility person for years; now you can find him working at the king salmon display. \u003cb\u003eJustin Hall \u003c\/b\u003ehas been working at Pike Place Fish since he was thirteen years old. He has been there for thirteen years, and his claim to fame is being in the\u003ci\u003eGuinness Book of World Records \u003c\/i\u003efor the most fish thrown in a minute.\u003cbr\u003e\u003cbr\u003e 4\u003cbr\u003e \u003cb\u003e\u003ci\u003eDicky Yokoyama\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eJaison Scott \u003c\/b\u003ewas practically born at the Market, and he has worked at Pike Place Fish for seven years. He is well known as an outstanding drummer for Severhead, a hard-driving Seattle band. \u003cb\u003eDarren Kilian \u003c\/b\u003ehas been with Pike Place Fish for five years; he can usually be found at the computer near the clam and mussel displays, putting together many of the Internet orders. \u003cb\u003eDan Bugge, \u003c\/b\u003eknown to everyone by just his last name, has been with Pike Place Fish for three years. He is best known for throwing a fish into a baby carriage—with the baby still in it! Don’t worry; the baby was okay, if a bit startled.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eKeith Bish (aka Bear)\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eJustin Hall\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 5\u003cbr\u003e \u003cb\u003e\u003ci\u003eSamuel “Sammy” Samson\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eJaison Scott\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eDarren Kilian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 6\u003cbr\u003e \u003cb\u003e\u003ci\u003eDan Bugge (aka Bugge)\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eChris Bell\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eChris Bell \u003c\/b\u003ecurrently is the utility person and driver. Every day he picks up the freshest fish available to mankind and keeps the rhythm going by making sure everything is well stocked.\u003cb\u003eAndy Frigulietti \u003c\/b\u003ecame to Seattle from Boston and has worked with Pike Place Fish for nearly four years. He works in front of the crab and lobster displays with \u003cb\u003eErik Espinoza, \u003c\/b\u003ewho has worked at the Market for about two years. Erik has had the opportunity to travel to some interesting vacation destinations.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eAndy Frigulietti\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eErik Espinoza\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 7\u003cbr\u003e \u003cb\u003e\u003ci\u003eRyan Dehn (aka Bison)\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eAnders Miller\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eRyan Dehn, \u003c\/b\u003ealso known as \u003cb\u003e“Bison,” \u003c\/b\u003ehas worked on and off with Pike Place Fish for about three years. Hard to track down, Bison’s always on the go and keeps all the displays well stocked. \u003cb\u003eAnders Miller \u003c\/b\u003ehas been with Pike Place Fish for about three years and spends most of his time behind the counter (also known as “up on top”), catching and filleting the fish thrown his way. He also delivers orders to the hotels after the shop closes in the evening. Usually behind the counter with Anders is \u003cb\u003eJeremy Ridgway, \u003c\/b\u003ea self-proclaimed expert-in-training who has been with Pike Place Fish for about one year.\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eJeremy Ridgway\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eRussell Price\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 8\u003cbr\u003e \u003cb\u003e\u003ci\u003eBen Bish\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eMatt Lewis\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e When he’s not cruising around Seattle on his Harley, \u003cb\u003eRussell Price \u003c\/b\u003eworks in front of the king salmon or crab displays and has been aboard for three years. \u003cb\u003eBen Bish, \u003c\/b\u003eBear’s son, has been working part-time at Pike Place Fish since he was fifteen years old. He also generally works out in front, by the crab and shellfish displays or by the king salmon display.\u003cbr\u003e \u003cb\u003eMatt Lewis, Doug Strauss, Dave Brooks, \u003c\/b\u003eand \u003cb\u003eRyan Kimura \u003c\/b\u003ealso worked at Pike Place Fish while I was compiling the stories for the book. Matt and Dave are now attending college, Doug teaches high school locally, and Ryan moved to Las Vegas for another job opportunity. Each of them visits Pike Place Fish regularly, so you might see them at the Market as well.\u003cbr\u003e 9\u003cbr\u003e One thing to note is that each of the fishmongers is responsible for being able to do anything that is required —cross training at its finest! They each work up on top, answer the phones, work out in front, put together shipping orders, make deliveries—everything.\u003cbr\u003e Other contributing members of the cast are longtime consultant \u003cb\u003eJim Bergquist \u003c\/b\u003eand his team, who help facilitate the process of creating goals and solving problems at Pike Place Fish.\u003cbr\u003e \u003cb\u003eCatch! of the Day\u003cbr\u003e \u003c\/b\u003eIf you have not had the opportunity to visit Pike Place Fish, it might be helpful to know what a normal day looks like. Every day except Sunday begins at 6:30 a.m. (Sunday begins at 7:00 a.m.), when the fishmongers get into a huddle to discuss the goals for the day. They talk about how much inventory of each type of fish they have on hand and about what they want to accomplish on that day. The huddle ends with a loud, ceremonial “Aayyyyeeee!”\u003cbr\u003e After the huddle, each fishmonger sets up a different seafood display, called a “show.” On a typical day, the shows include smoked, boxed, and king salmon, shellfish and crab, parrot fish and other exotic-looking fish, monkfish, clams and mussels, and oysters. While some of the fishmongers set up the displays in front of the counter, other fishmongers work behind the counter, cutting up the fillets and steaks for display behind the glass.\u003cbr\u003e\u003cbr\u003e 10\u003cbr\u003e \u003cb\u003e\u003ci\u003eEntrance to Pike Place Public Market with World Famous Pike Place Fish on the left\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e Once everything is set up, the fishmongers hose down the walkways, clean the display case glass, and hang labels to identify the different types of fish. Many of the fillets and steaks look quite similar, and it takes a keen eye to distinguish between them. All the while, early-bird customers are making purchases. In addition to the fish products, customers buy “World Famous Pike Place Fish” T-shirts, sweatshirts, hats, and other goodies. As the day unfolds, increasing numbers of visitors and customers come to the Market, creating a lot of activity. The fishmongers move all day, taking orders off the phone and the Internet and shipping fish to every imaginable distant corner of the world.\u003cbr\u003e 11\u003cbr\u003e If you want to see the action from your home, check out the Pike Place Fish website and select \u003ci\u003ewebcam. \u003c\/i\u003eOne of the things you will see is that any time a customer places an order, the fishmonger serving him or her literally throws the fish about ten to fifteen feet to another fishmonger, who catches it while standing behind the counter. There is not a lot of room for error, but the fishmongers have become quite skilled at throwing crab, salmon, and even bags of clams. It is a well-synchronized process, and no one throws a fish until the fishmonger taking the order calls out the specific order to the others. Once the order is yelled to the crew, the crew responds by repeating the order aloud. Then the fish fly! Because of their communication system, it is rare to see the fishmongers make a mistake.\u003cbr\u003e Originally, the crew threw fish in order to avoid walking all the way to the counter to weigh a customer’s order. However, customers and visitors got such a kick out of seeing fish fly that it has become a part of Pike Place Fish’s culture. Sometimes customers even get in on the action, and while visiting the Market you might see someone try their hand at catching a flying fish. This usually gets many laughs from the watching crowd—those fish can be slippery!\u003cbr\u003e At 5:45 p.m., sharp, one of the fishmongers yells “five forty-five” to initiate the closing process. It takes approximately forty-five minutes to break down the displays and put away all the fish for the night. By 6:30, everything is stowed, and the crew gets into another huddle. They talk about how the day went in relation to the goals that were set in the morning huddle. They divide the tips they earned throughout the course of the day, and then they close shop. One of the fishmongers will then deliver orders to customers who are guests staying at the various local hotels.\u003cbr\u003e\u003cbr\u003e 12\u003cbr\u003e \u003cb\u003e\u003ci\u003eStocked displays at the Pike Place Fish stall\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eThe Map and the Territory\u003cbr\u003e \u003c\/b\u003eOne thing that you may notice as you read through the fishmongers’ stories is that sometimes their language seems a little odd. While the terms and jargon are catchy, the power of the stories does not come from the specific terms; it comes from the attitude and mental framework reflected in the terms. The language is simply a reflection of the concepts and underlying Pike Place Fish principles.\u003cbr\u003e 13\u003cbr\u003e The relationship between the language and the principles is analogous to a map and the territory a map depicts. A map is not exactly what the actual territory looks like, but it is nonetheless a depiction of the characteristics of the territory. The map represents a tool to help you understand what you might expect in the actual territory. The same is true of the language the fishmongers use: the language is simply a tool to understand the guiding principles that make the fishmongers effective in their lives and at work.\u003cbr\u003e Before we get started, Russell and Anders have the following introduction for you:\u003cbr\u003e Some of you may know who we are, and some of you may not. Whatever the case may be, we want to acknowledge you for supporting us and believing in what we stand for, for the commitment to yourself that led you to this book, and for your willingness to listen to some ideas that may be different from the ones you have now. We believe your willingness to be open to these ideas is the key to a future of infinite possibilities. Enjoy!\u003cbr\u003e \u003ci\u003eRussell and Anders\u003c\/i\u003e","brand":"Berrett-Koehler Publishers","offers":[{"title":"Default Title","offer_id":46303426248933,"sku":"NP9781576753231","price":17.95,"currency_code":"USD","in_stock":false}],"url":"https:\/\/k12savings.com\/es\/products\/catch-isbn-9781576753231","provider":"K12savings","version":"1.0","type":"link"}