Sometimes we find great leadership in the most unexpected places.

This weekend we attended a wedding.  It was fantastic, backdrop in the Canadian Rockies celebrated in one of the most beautiful places in the world.  It was elegant, yet relaxed and the entire guest list was filled with friendly down-to-earth people who knew how to have fun and celebrate the important things in life.  No pretence, nothing to indicate a need to impress, yet absolutely elegant and beautiful – right from the garments worn by the wedding party on down to the decorations.

Typically, I keep a box of rice crackers in my car because meals are rarely prepared to accommodate my special eating requirements.  I maintain a celiac diet and it is very difficult for a kitchen to manage the specific accommodation required to keep cross contamination of gluten at top of mind.

I was pleasantly surprised to see the well-appointed buffet table that not only presented an excellent spread from which I could choose, but also cared enough to accommodate as many of the typical allergies as possible.  The beauty of it, was that they did not need to make a big deal out of it – it was beautiful and seamless – everyone there had plenty from which to choose in order to feel they were not left out.  Toppings and extras (such as nuts, cheese, etc.) were separated and appeared more like it was open choice to create your own meal.  A separate table for gravy was provided to those who wanted.

Now, I have no idea if the Bride and Groom requested such detail in the buffet but I do know the kitchen staff who put the meal together were brilliant.  If not by request it certainly was insightful and respectful with a focus on guests and keeping everyone happy.  If you have ever had an allergy – the kitchen staff typically have to rearrange their work to accommodate you and rarely do you have an opportunity to partake in the amazing fare served to the general guest list.

I have often been disappointed in the results from chefs who serve a bland poached chicken breast and veggies un-spiced due to their lack of knowledge or willingness to accommodate a gluten allergy.  This night’s meal was not only exceptional but it also freed me from the usual ½ hour conversation built around the situation of receiving a completely different meal from the rest of the crowd.

Leaders in every industry can take a great look at who they serve, what they can do to ensure they are providing a product or service that meets people’s needs, or simply they can alter a little process to create inclusion.  This kitchen crew, chefs, management staff cared to make it easy on the guests rather than themselves, knowing great customer satisfaction was the goal.

Remember, leaders and companies everywhere – it’s not all about you.