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Psychologists Say Micro-Managing May Shorten Employees’ Lifespans

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You know working too much is bad for you. (You do know that, right?) Now researchers say your relationship to your work—and your boss—may be just as important. Their study, forthcoming in the journal Personnel Psychology, found a link between autonomy at work, healthy habits, and living longer. 

Lead author Erik Gonzalez-Mulé researches organizational behavior at the Indiana University Kelley School of Business. He and his co-author, Bethany Cockburn of the University of Iowa's Tippie College of Business, wanted to see if they could quantify the negative long-term health effects of feeling powerless in the workplace.

The two drew on data from the Wisconsin Longitudinal Study, which studied 10,000 people who had graduated from Wisconsin high schools in 1957. Researchers interviewed the participants every few years about their lives, their work, their feelings, their habits, and their health. 

For the current project, Gonzalez-Mulé and Cockburn pulled information from 2004 to 2011 on people who were still working but were nearing the end of their careers. They were especially interested in how job pressure, the amount of time spent working, and autonomous decisions at work related to health and mortality. 

They found a fascinating relationship between workplace demands, autonomy—that is, being able to make decisions about how to spend time and how work was done—and lifespan. People in demanding jobs who had little control over their work had a 15.4 percent higher risk of death within the study period than people in low-demand jobs. This isn’t terribly surprising, Gonzalez-Mulé said in a statement: “When you don't have the necessary resources to deal with a demanding job … You might eat more, you might smoke, you might engage in some of these [unhealthy] things to cope with it." 

But the situation was reversed for people with lots of workplace autonomy. For them, demanding work was actually associated with a 34 percent decrease in the risk of death. 

This authors conclude that even demanding work can be a good and even healthy thing when employees feel empowered. “You can avoid the negative health consequences [of high-stress jobs] if you allow them to set their own goals, set their own schedules, prioritize their decision-making and the like," Gonzalez-Mulé said in a statement. 

Of course, there are other reasons that high-stress, no-agency jobs could be associated with a risk of death. Many of the most hazardous professions, including construction work, leave little room for independent thinking in employees, and death rates among office workers were lower.

Still, the authors say, dedicated employers in any field can find ways to make their staff feel more connected to their work. Studies on job-crafting, in which employees take an active role in designing their day-to-day experience, suggest that a sense of agency increases both employees’ happiness and their productivity.

Also helpful: seeing clear, real-world results. "There's a lot research that shows that people who have a social connection with the beneficiaries of their work are much more satisfied and have less stress in their jobs, with no change in the job itself,” Gonzalez-Mulé said.

The researchers recommend that, wherever possible, employers give their staff “a voice in the goal-setting process, so when you're telling someone what they're going to do ... it's more of a two-way conversation."

The study is hardly universal, including only older adults from Wisconsin, and further studies will be needed to validate these findings. In the meantime, employers—ease up a little, won’t you? 

Know of something you think we should cover? Email us at tips@mentalfloss.com.

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This AI Tool Will Help You Write a Winning Resume
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For job seekers, crafting that perfect resume can be an exercise in frustration. Should you try to be a little conversational? Is your list of past jobs too long? Are there keywords that employers embrace—or resist? Like most human-based tasks, it could probably benefit from a little AI consultation.

Fast Company reports that a new start-up called Leap is prepared to offer exactly that. The project—started by two former Google engineers—promises to provide both potential minions and their bosses better ways to communicate and match job needs to skills. Upload a resume and Leap will begin to make suggestions (via highlighted boxes) on where to snip text, where to emphasize specific skills, and roughly 100 other ways to create a resume that stands out from the pile.

If Leap stopped there, it would be a valuable addition to a professional's toolbox. But the company is taking it a step further, offering to distribute the resume to employers who are looking for the skills and traits specific to that individual. They'll even elaborate on why that person is a good fit for the position being solicited. If the company hires their endorsee, they'll take a recruiter's cut of their first year's wages. (It's free to job seekers.)

Although the service is new, Leap says it's had a 70 percent success rate landing its users an interview. The rest is up to you.

[h/t Fast Company]

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11 Behind-the-Counter Secrets of Baristas
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Being a barista is no easy task, and it’s not just the early hours and the don’t-talk-to-me-unless-I’ve-had-my-coffee customers. While people often think working at a cafe is a part-time, temporary gig, it takes extensive training to learn your way around an espresso machine, and most baristas are in it for the love of coffee, not just to pay the bills. Mental Floss spoke to a few baristas working at the New York Coffee Festival to learn what exactly goes on behind the counter, and why you should never, ever dump your extra coffee in the trash.

1. THEY REALLY LOVE COFFEE.

One of the biggest misconceptions about the profession, says New York City-based barista Kayla Bird, is “that it's not a real job.” But especially in specialty cafes, many baristas are in it for the long haul. Coffee is their career.

“It's a chosen field,” as barista Virgil San Miguel puts it. “It's not like you work in a coffee shop because it's a glamorous job,” he explains. “It's more like a passion.”

2. THEY GO THROUGH A LOT OF TRAINING.

“Being a really good barista takes a lot of studying,” explains Jake Griffin, a wholesale representative for Irving Farm Coffee Roasters who has worked in the coffee industry for almost a decade. “It can take a few years. You have to start to understand origins, production methods, where your coffee came from.” You have to go through an intensive education before you start pulling espresso shots for customers, so it's possible that the person taking your order and fetching your pastry isn't even allowed to make you a drink yet. “They have to be what we call 'bar certified' before they're even allowed on the machine,” he says. “Usually people start off in our cafes in various support roles, then start to go to classes and go through the training program.”

3. THEY’RE PROBABLY PRETTY WIRED.

Sure, baristas take full advantage of all that free coffee. And if they work in their company’s training programs, their whole job is to drink coffee. But it has its downsides. “I taste—at minimum—ten shots of espresso a day,” John Hrabe, who trains baristas at Birch Coffee in New York City, says. On his busier days, it might be as many as 20. You get used to all the caffeine, he claims—at least until you take a few days off. “Then when you go on vacation and you're not working ... everyone's like, 'Why's John so tired?’”

Other baristas who have worked in the field for a long time say the same. “I’ve been doing this for 15 years, and I used to have five or six coffees a day,” Michael Sadler, who helped develop the barista education program at Toby’s Coffee, says. “Now I do two,” he says, both because of the caffeine-induced anxiety and the withdrawal headaches he would get on his days off.

4. OR THEY’RE DRINKING … SOMETHING ELSE.

Like any job, there are things that go on in coffee shops that the boss would definitely not approve of. According to one barista who has worked at both a corporate coffee chain and specialty cafes in Delaware and New York, coffee shops can get pretty rowdy behind-the-scenes. “If you see a barista with a lidded cup behind the bar, there's probably a 50/50 chance: It's either coffee or beer,” he says. “You never know.” And it’s not just the booze, either. “I’ve been a part of secret menus that have cannabis-infused coconut milk,” he explains. “I had a pretty good cappuccino.”

5. THEY GET ANNOYED WHEN YOU SKIP THE PLEASANTRIES.

You don’t want to hold up the line telling a barista your life story at 7 a.m., but even if you’re in a hurry, don’t forget to say hi before you jump into demanding that large coffee. “Walking up to somebody and saying 'Almond latte,' when they just said 'How are you today?' is probably the biggest thing you can do to get on a barista's bad side,” Toby's Coffee's Sadler says. “It's like, exchange pleasantries, then get to business.”

6. IF YOU’RE NOT NICE TO THEM, THEY WON’T BE NICE TO YOU.

Not everyone is super perky in the morning, but if you can’t be civil, you’re better off making your own coffee at home. At some places, if you get snippy with the employees, you’re going to get worse than furtive eye rolls between baristas (though you’ll get that, too).

“Be nice to your baristas, or you get decaf,” warns one barista. While it varies from cafe to cafe, multiple baristas told Mental Floss that it happens. Rude customers might get three letters written on their cup: “They call it DTB—‘decaf that bitch.’”

There’s a less potent way a barista can get back at you, too. If the hole in your coffee lid lines up with the seam of your paper cup, you’re going to get dripped on. And sometimes, it’s not an accident. “When a barista puts the mouth on the seam, they want it to leak on you,” a New York City-based barista explains.

Others are a little more forgiving of rude patrons. “I like making them the best drink that they've ever had, just to kill them with kindness,” one coffee shop employee says. “I don't want them to be like, ‘She’s a bad barista.’” Just to be safe, though, it's better to be nice.

7. THEY PROBABLY KNOW WHAT YOU WANT BEFORE YOU DO.

“The longer you work in coffee, the more when someone walks in the door you read their personality type and say, I know exactly what you're going to drink,” Jared Hamilton, a self-described “espresso wizard” at the Brooklyn-based chain Cafe Grumpy, says. When I ask him to predict my drink, he proves his skills. “What you're going to drink is like, an alternative milk, flat white or cappuccino. So maybe soy, probably almond. Nonstandard. You don't want a lot of milk, just enough.” He’s not too far off—my go-to is, in fact, a non-standard, some-milk-but-not-too-much drink, a decaf cappuccino, though I drink regular milk in it. He points to another festival visitor who is dressed in business attire. "That guy right there, he drinks espresso all day," he guesses.

Depending on the coffee shop, the barista might know what customers want more than they do. Dominique Richards, who started her first barista job in Brooklyn three months ago, says she has to order for her customers around a third of the time. “Usually if someone's looking at the menu for more than 30 seconds, I jump in and say, ‘Hey, what would you like?’” She then asks them a few questions, like whether they want hot or cold coffee, and goes from there, often recommending lattes for people who are just getting into specialty coffee. “It's kind of a learning experience for the majority” of her customers, she says.

8. CUSTOMERS CAN BE REALLY PARTICULAR.

“People treat cafes like they're [their own] kitchen,” according to Cafe Grumpy’s Hamilton. “My favorite thing people do is when they walk in and they rearrange the condiment bar. Then they order, then they go use the condiments.” Apparently, some people are really particular about the location of their sugar packets. And if you throw off their routine, watch out. One of his colleagues describes a customer who threw a fit because the shop didn’t have a cinnamon shaker, demanding a refund for both her coffee and her pastry. (They eventually found some cinnamon for her.)

9. YOU SHOULD NEVER, EVER DUMP EXTRA COFFEE STRAIGHT INTO THE TRASH.

Even if you ask for room for milk in your drip coffee, the cup is still sometimes just a bit too full. It’s tempting to just pour a little into the trash can, but whoever has to take out that garbage is going to pay for it. “Please don't pour it in the garbage,” Bluestone Lane barista Marina Velazquez pleads. “Because at the end of the night, it ends up on our feet.” If the shop doesn’t have a dedicated container for you to pour out your excess coffee, take it back to the counter and ask them to dump a bit in the sink. Your baristas will thank you.

10. MAKING ESPRESSO DRINKS ISN’T A ROTE SKILL.

When you’re waiting in line, it may look like baristas are doing the same thing over and over for dozens of drinks. But in fact, every order presents its own challenges.

“There's probably not an appreciation for how much a coffee can vary,” explains Katie Duris, a former barista of 10 years who now works as a wholesale manager at Joe Coffee. High-quality coffee is “really dynamic as an ingredient,” she says. Baristas “have to make micro adjustments all day long. You have to change the grind based on the humidity in the room or a draft or how much coffee is in your hopper—if it's an espresso machine—so they're tweaking all day long … good baristas are making adjustments all the time.”

11. IT’S PHYSICALLY TAXING.

Making espresso drinks all day long can wear you out, and not just because you’re on your feet all day. There are also repetitive stress injuries to consider. “There's physical wear and tear on your joints when you're a barista,” Birch's Hrabe says. He’s worked in coffee for 11 years, and says that tamping espresso shots (compressing the grounds before brewing) day after day has given him tennis elbow. “It's totally common for baristas,” he says.

In short, baristas are probably doing more work behind the bar than you give them credit for, whether it’s dealing with customers or actually making coffee. “Being a barista is fun, but it's hard work,” Bluestone Lane's Velazquez says. “Everybody should be a barista at least once. I think it teaches humility.”

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