An interesting facts and figures concerning Japanese working out of their homes: Increasing number of teleworkers [mobile workers who works at number of locations including home] in Japan
Category: Workplace design
Philosophy and journey of workplace design
Knowing but not trusting what you know
My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle
Why people work late/why people don’t work out of home
At Cafe Croissant in Akasaka Mitsuke, I struck up a conversation with a non-Japanese gentleman who was sitting next to me having some coffee and snack. (Note: I have never had the guts to do this with a Japanese person yet
Work Preparation
My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle
How the Boss Reacts When You Announce Departure
The work partners I have worked closely for the past 5 years threw me a new start party. We had a great time talking, eating, drinking at one of my favorite cafes until late into the night. We talked about how companies react when someone announces his/her wish to leave the company
Being the best
The difference between the company in number one position of their market and the company in number two position is vastThe culture is very different, and they do things quite differently
Creative departments in major Japanese companies
My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle
Building trust in workplace
At my farewell party last night, I sat next to the marketing manager. He is Scottish with a great sense of humour, and he has a gorgeous smile, but well known for his capacity to talk shop passionately non-stop for hours on end. My last night with the company, and here I am
Web Social Networking Business Potential
KNN Web Social Networking Business Potential Seminar was held at Steelcase Tokyo Worklife Showroom on March 17th. Since I was a staff helping to run the seminar, I did a lot of running around and did not focus my attention on the seminar. But parts of it I watched I enjoyed
Effect of time difference on global business
My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle
Those who leave soon
Recently, I had a good conversation with my long time business friends. One of them is a director of design at a prestegious interiors design firm in Japan, and we talked about the change of attitude toward work by college recurites. They leave, she said
Is changing workplace cosmetic?
Whoever Makes the Most Mistakes Wins: The Pardox of Innovation by Richard Farson and Ralph Keyes This is an unusually seductive approach: making cosmetic changes that give the appearance of dynamic change without requiring any fundamental revision in the way business gets done
Through Orkut
Orkut is a ba. Virtual ba, that is. I was looking for cool people to meet, places to work, particularly free WIFI cafes, in San Francisco through my trusted contact who first introduced me to Orkut
Energized environment
Over the past 10 years, I have read a few books. Each of the book is so full of wisdom the writer has accumulated over many, many years. I am learning that not even 10 readings of each of these books I have chosen are enough
Upbeat
Woke up with a hangover this morning. It might be the effect of pain relief I took for the hangover, because even half a dose of any drug does its job, even gets me high. Maybe I was already at the point of discovery and hangover somehow nudged it over the edge
FUJIKO SUDA 