Shaun Sayers has a hilarious post on his CapablePeople blog, “What a Way to Run a Certification Scheme.” It presents a scathing view of how ISO would manage the Michelin Star restaurant awards, if given the chance.
Here’s a snippet:
“What sort of things are they saying anyway?”
“Oh, I’m surprised you have to ask. The usual rubbish about it being too easy to achieve a Michelin Star, the old accusations that we want to issue as many stars as possible, stars are meaningless, that sort of thing. As an example, the other day I got a complaint asking me how we could award a star to Café Joe on Dewsbury High Street, as it was, in their words, ‘a shit-hole’ – pardon my French”
“How did you respond to that?”
“I simply explained the facts. That the Michelin Star is awarded based on a sample generated at the time of the assessment and that we can only make our recommendation based on what we witness at the time of the assessment”
“Did you also explain that we give them two months notice, turn up only by appointment and only speak to members of staff that we have agreed well in advance?”
“Er, no – I thought it would only confuse matters.
The full post is here.
Christopher Paris is the founder and VP Operations of Oxebridge. He has over 35 years’ experience implementing ISO 9001 and AS9100 systems, and helps establish certification and accreditation bodies with the ISO 17000 series. He is a vocal advocate for the development and use of standards from the point of view of actual users. He is the writer and artist of THE AUDITOR comic strip, and is currently writing the DR. CUBA pulp novel series. Visit www.drcuba.world
