Adjust and simplify

It is true, that not always the person has a considerable quantity of time for storing of the necessary information, therefore it needs to develop strategy which will help to make this problem of easier. Thus, the quantity of the efforts enclosed for a data recording in memory will decrease. The way of studying of these questions consisted in studying of situations of a real life at persons to whom on a sort of their activity good ability to storing is required. As an example workers of a restaurant network can serve.

Memory and work

If you for a minute turn to the waiter or the waitress of restaurant and will present, that it is necessary to serve a dozen or more clients, to take into consideration their orders, to submit to the corresponding moment, and then to hand over the correct account it is possible, will make for yourself a number of interesting opening. For example, in the beginning present, what steps need to be undertaken successfully to carry out the task. Probably, the waiter would make marks in a notebook and completely would trust in these records to be convinced that it will correctly carry out the task. However at similar strategy productivity of its work would be very slow, and he would be compelled to look constantly in the records in process of reception of ready dishes.

External keys of memory

The Similar situation became a subject of the scientific researches spent in real conditions revealing of strategy which would allow to carry out optimum recall of information was which purpose. During one research the employee by name Dzhoj Stephen has gone to work the waitress in one of restaurants. The first, that has proved to be true, there was that in an operating time of its girlfriend at all did not use records and at all did not repeat the information. Instead they wrote down the order, then left it on a table before the client and then completely relied on own memory. Dzhoj Stephen has prepared the following experiment within the limits of carrying out of the above-stated research: 5 fictitious clients were included into restaurant and each of them has ordered 3 different dishes. Thus both clients, and at waitresses had the microphones intended for record of how they accepted orders and what strategy of reception of memoirs used. Has been established, that after reception of orders of the waitress usually transformed them, uniting in one big order to adapt for activity of kitchen of restaurant: in the beginning they ordered dishes and hot drinks in section of ready dishes, then addressed for cold dishes on cold kitchen, further took cold drinks near to cold kitchen and hot drinks in a heating case on a counter. Dessert orders were accepted later. Having taken away incorporated groups of the orders on corresponding kitchens, waitresses distributed them according to orders of clients of restaurant, having reduced thus quantity of the campaigns in subsidiary premises.

It seems, that ability to be the good waiter is not based on trust to internal revision of the information as this strategy is subject to a carelessness. Most likely it is a question of partial use of external keys of memory, the adaptation to a configuration of various devices of kitchen, physical characteristics of a hall of restaurant and sequence of giving of dishes. However these external characteristics are not unique aspect which should be considered as they can be subject to unexpected changes, for example, to the order of the special menu which could change a usual order of service and to become the reason of structural changes in kitchen activity .

Internal strategy of ordering

They have been studied during other research spent by the Ericsson and Polsonom in 1988, after the detailed analysis of labour productivity of one waiter known for the wonderful ability to remember the maintenance of 20 orders needlessly to do record. This waiter carried out classification of clients taking into account own experience: «this is unusually dressed; behind this table there are 3 persons, in the beginning I will look, that the one who is not the gentleman of the lady etc. and raquo will order;. Sometimes he even concluded a bet with itself (himself): whether someone will ask the special menu or not. The similar approach helped it to classify orders on expected and unexpected: «he asks meat and white wine, very unusually; I will submit a dish without a garnish to the mister in points, etc. and raquo;. Having accepted all orders, it classified them and listed aloud to clients: «3 vegetable salads, 2 fillets with a garnish and 1 without a garnish, 1 white wine, all the rest - red." For classification of sauces it used initial letters, drew arrows of the different size to define, submit meat completely ready or fried half etc.

Hence, the overall performance of waiters speaks not excessive abilities of memory, and good ability to order received the information. Eventually researchers have wondered, whether can facilitate these strategy storing process only in an operating time, or they can be adapted for storing of the most different data.

Experiment with the same waiter Has been made, however this time instead of meal dummy clients have ordered flowers, animals and metal wares. Despite the fact that what in the beginning activity of the waiter was slowed down, through short time it has shown, that is capable to adapt for a new type of information and again with former efficiency to use skills which has got in an operating time at restaurant. Thus it has been confirmed, that ordering (organisation) of the information is very useful strategy for simplification of process of remembering, irrespective of a type of data which are required to be recollected. Than we remember more ordered and simplified information, its process of remembering will be especially simple.

Further we will consider some examples which will show how it is possible to improve memory activity in a daily life by means of several simple strategy.