Yes, we talked about communication last week, but it’s worth writing a bit more on this topic, because so much is gained and lost in what’s said, not said, missaid, misunderstood, and not conveyed reassuringly, etc.
Yes, we talked about communication last week, but it’s worth writing a bit more on this topic, because so much is gained and lost in what’s said, not said, missaid, misunderstood, and not conveyed reassuringly, etc.
I’ve been sitting with this blog for over a week now, because, goodness, if you’re going to write about communication, well, you must communicate your thoughts clearly, right?!?!
Good communication starts with preparation. If it’s a new client, research them, know their name, know their company, understand their industry. Before the first call, outline your points of discussion, re-read emails, etc.
On the new client call, lead them clearly through your process. Lead! Don’t let them meander through a narrative. Instead, demonstrate your expertise by asking clear and pointed questions that allow you to move through a narrative efficiently.
However, don’t forget the counterpoint to communication . . . listening, NOT to respond, but to understand. Mirror back to the new client what they’ve shared to demonstrate you’ve been listening and allow them the opportunity to correct any misunderstandings.
Good communication continues to be critical in any ongoing client relationship. It’s the simple things that can make the biggest difference:
How has communication been critical to your success? I’d love to hear from you! Until next time, put great communication to work in your professional world and enjoy the positive results!
Stock Legal founder and Legal Back Office co-founder Sara Stock has acquired the historic 4709 Delmar Blvd building in St. Louis, formerly the Mavrakos Candy Company headquarters, to transform it into a dynamic new mixed-use hub.
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I was in law school and gunning for that perfect big firm summer associate position. What no one told me is that the interviewing process would involve lunch. At a fancy restaurant. With fancy food. And more silverware than I’d ever seen having grown up in a small Illinois town where a big night out was Red Lobster.
I’m going to try and bring humor to this blog series, because, let’s face it, some of what we do as professionals is funny (especially when you look at it from the outside). That said, I’m going to start this blog series out on a more serious and philosophical note.
