How to build a team that runs itself

A twenty-something man once went to a French restaurant in New York—the kind of place with tuxedoed servers. He told the waiter he had never eaten anywhere so fancy and had a hundred dollars to spend, then asked him to bring the best meal he could within that budget. What arrived was a feast worth at least $150, and he was treated like a king. The experience stuck with him. That young man—who would later become a well-known executive coach, profiled in The New Yorker—came to believe in the va...