I asked Scott the other day how relevant rapport might be in the realm of blue-collar work. I was watching some kind of interview or podcast of Mike Rowe's sometime, recently where he was talking about this great need for electricians. My thinking was/is, how much of a "leg-up" does rapport building give to the average electrician if his skill is already in such a high demand to the degree that he almost doesn't have to sell it, because prospects are almost certaintly seeking him/her out? The guy at the top bidding on contracts to maintain new data centers or college campuses, I get. But the average low-man electrician who just graduated school or finished an apprenticeship is the basis of what I'm getting at. I can sort of see the answer to my own question, but it's still kind of blurry - i remember talking about gaining and holding trust and hospitality. And Scott gave me a great answer when we spoke - I was just interested to get any of y'alls perspectives/thoughts/opinions/conundrums, should you have them.

Per our 1on1 the other day, @Scott Mann asked me to put the below informations out there for a reverse-role-play type deal. Unfortunately, ill be in the midst of running a catering order at the time of our meeting - nevertheless I still see a value in putting pen to paper and paper to keyboard - to share what might’ve played out. My bio: I sell food to restaurants - more specifically healthy, organic, well-cared for vegetables and meats and eggs. I’m not supplying each restaurant’s entire menu, I’m not a commercial farm, and I wouldn’t want to be. I’ve always worked farms and ranches around the US, and for a while in Spain. And, the best I can describe it is that the goal is the lifestyle. When I finally bought my own little farm in south Alabama which began as 2-acres and is now around 7.5 - and I started raising chickens- I had no interest in selling their eggs, but a large part of my diet was and still is steak and eggs - and I wanted to know exactly what I was eating and what was going into my body. Same with fruits and vegetables and meat (goat/chicken/duck/turkey/quail). In addition to that, I run a small kitchen- focusing heavily on healthy, organic, clean, local ingredients. I’ve always worked restaurants- every position in them and around them - I’ve learned where a lot of those pain points are, where fatigue and burnout find their way in, the cost of food waste and labor, etc - and I broker a lot of livestock sales/part of the Georgia and Alabama Cattleman’s Association - I probably know more about cattle a than the cows know about themselves The Noble South: An actual farm-to- table restaurant focusing heavily on local ingredients. I started selling to them several months ago. The owners name is Chris and his head chef is Josh. Chris started and has run the Noble South since 2015 - last year the were recognized by Michelin as a true farm-to-table restaurant - which, while a cool accolade to have, only brings a lot more pressure to perform and much higher standards to be accountable to.

Hey Leaders. In lesson 1.1 I share my story of facing an elder with a cup of green tea on one side and an AK 47 rifle on his other side. That’s a tough room to enter when you are trying to influence authentically. Thanks to the Churn…that’s not unique to me…Green Beret’s or military folks. It’s universal to influence, sale, and leadership. How about you? What’s the toughest influence room you are facing. Share it in the thread below and let’s get to work!

How lucky is this first group to have Scott Mann lead the kickoff for Rapport Coach. Let's keep this Community and board active. Make this a part of your daily regimen by not only taking time to post daily success throughout your training and after. I will make this part of my daily regimen directly after each session and with relevant successes to help us all.