9 ms·

As always, “Stop doing $negativebehavior” is less useful than the actual advice: Schedule multiple blocks of time per week of sufficient length to allow for me

As always, “Stop doing $negativebehavior” is less useful than the actual advice: Schedule multiple blocks of time per week of sufficient length to allow for meaningful, independent work, rather than try fruitlessly to fit this work in around countless interruptions of, on average, less importance.

somedude895 6y ago
This year I've begun to put down all my todos in my calendar as blockers. It has reduced the time I spend in meetings drastically.
- alexdig 6y ago
  Have you experienced any backlash for doing so?
  - somedude895 6y ago
    Not at all. If there's a need for an actual important and urgent meeting people usually tell me my calendar's really full and if I can move something out of the way, which I then usually do. But nobody has questioned the method itself... yet.
- RhysU 6y ago
  This is nice in that as more work arises more back pressure appears on one's calendar.
- cathyreisenwitz 6y ago
  Classic time blocking! I really thought OP was going to be about that. https://www.getclockwise.com/blog/what-is-time-blocking https://www.getclockwise.com/blog/what-is-time-blocking
ec109685 6y ago
I actually think stop Swiss cheesing is a pretty succinct way of what you are saying in your second paragraph.
- sschueller 6y ago
  Odd that the phrase "Swiss cheesing" is used. As it implies all Swiss cheeses have holes yet only a few do. Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of cheese in Switzerland. [1] https://en.wikipedia.org/wiki/Emmental_cheese https://en.wikipedia.org/wiki/Emmental_cheese
  - WoodenChair 6y ago
    > Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of cheese in Switzerland. I don’t think it’s anymore odd than “French Fries” or “Greek Yogurt”. People like simple connections. Somebody long ago (perhaps unintentionally) did some good branding.
    - HenryBemis 6y ago
      > “Greek Yogurt” I have eaten yogurt all over the world. The "Greek" yogurt (or in some countries they call it "Greek Type" - to avoid 'lying' about the country of production/origin) is thicker/less of a liquid. It must be in the process. Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. The only 'good' yogurt I truly enjoy is the original Greek by "FAGE" called "Total" (not affiliated). I assume that similar yogurt-making process must be a regional thing (Greece, Balkans), and perhaps Greece had the industries/factories to support exports on great volumes that helped them conquer/define this type of yogurt in the 80's, 90's and establish that name.
      - masklinn 6y ago
        > Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. Semi liquid sounds excessive for actual yogurt, but what you may be looking for specifically is strained yogurts, which have a lower amount of whey (liquids) and are thus drier and thicker. Greek yogurt is indeed a common type of strained yogurt.

somedude895 6y ago

This year I've begun to put down all my todos in my calendar as blockers. It has reduced the time I spend in meetings drastically.

alexdig 6y ago
Have you experienced any backlash for doing so?
- somedude895 6y ago
  Not at all. If there's a need for an actual important and urgent meeting people usually tell me my calendar's really full and if I can move something out of the way, which I then usually do. But nobody has questioned the method itself... yet.
RhysU 6y ago
This is nice in that as more work arises more back pressure appears on one's calendar.
cathyreisenwitz 6y ago
Classic time blocking! I really thought OP was going to be about that. https://www.getclockwise.com/blog/what-is-time-blocking https://www.getclockwise.com/blog/what-is-time-blocking

ec109685 6y ago

I actually think stop Swiss cheesing is a pretty succinct way of what you are saying in your second paragraph.

sschueller 6y ago
Odd that the phrase "Swiss cheesing" is used. As it implies all Swiss cheeses have holes yet only a few do. Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of cheese in Switzerland. [1] https://en.wikipedia.org/wiki/Emmental_cheese https://en.wikipedia.org/wiki/Emmental_cheese
- WoodenChair 6y ago
  > Especially odd that in the United States "Swiss Cheese" refers to one specific cheese which is the Emmentaler [1] when there are so many different kinds of cheese in Switzerland. I don’t think it’s anymore odd than “French Fries” or “Greek Yogurt”. People like simple connections. Somebody long ago (perhaps unintentionally) did some good branding.
  - HenryBemis 6y ago
    > “Greek Yogurt” I have eaten yogurt all over the world. The "Greek" yogurt (or in some countries they call it "Greek Type" - to avoid 'lying' about the country of production/origin) is thicker/less of a liquid. It must be in the process. Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. The only 'good' yogurt I truly enjoy is the original Greek by "FAGE" called "Total" (not affiliated). I assume that similar yogurt-making process must be a regional thing (Greece, Balkans), and perhaps Greece had the industries/factories to support exports on great volumes that helped them conquer/define this type of yogurt in the 80's, 90's and establish that name.
    - masklinn 6y ago
      > Most yogurts (plain, not sugary with fruites and other stuff) I've had are semi-liquid. Semi liquid sounds excessive for actual yogurt, but what you may be looking for specifically is strained yogurts, which have a lower amount of whey (liquids) and are thus drier and thicker. Greek yogurt is indeed a common type of strained yogurt.