In many companies, there is a wide range of generations working together.
The Chamber of Commerce held its Spring 2019 Power Luncheon at the TSU Nursery Research Center recently to learn how to better manage and create peak performances depending on the generations the company is handling.
Anthony Scionti from the Tennessee Department of Labor and Workforce Development discussed the topic of generational differences in the workplace and how to use that knowledge to create a more cohesive workplace environment. Approximately 35 people attended.
This topic was chosen because the Chamber of Commerce received much feedback about the four to five generations working together and how to best work together.
There are as many as five generations in the workplace today. It was noted each generation communicates differently and exhibits different strengths and weaknesses.
For example, the Baby Boomers, who were born between the 1940s and 1960s, are driven and work long hours to establish self-worth, identity and fulfillment. Their strengths include meeting expectations and being good team players, while two of their weaknesses are not adapting well to change and being judgmental.
In comparison, Millennials, or those who were born between the 1980s and 2000, have positive characteristics such as being ambitious, highly educated and the most technologically savvy. However, Millennials are inexperienced, impatience and have a dislike of dealing with difficult people.
Scionti shared profiles of each generation, highlighting the most effective ways they communicate to encourage a unified, productive workforce.
The generations, from oldest to youngest, include the Silent Generation, Baby Boomers, Generation X, Millenials and Post-Millienials. With the younger generations, they are accustomed to gaining information at a quicker pace than the older ones.
The Spring 2019 Power Luncheon was sponsored by Homeland Community Bank. Door prizes from a variety of different restaurants and businesses were given out and the luncheon was catered by Keepsake Catering by Janice Kennamer.