We are all familiar with the old adage, “Too many cooks spoil the broth”.
Whether we are preparing a meal, or thinking outside the box in order to help employers to save money, the way benefits are provided, whether as group health under employee benefit plans, or as workers’ comp benefits, proves the adage true, time and again.
In my conversations with various individuals in the health care and workers’ comp industries, I have found that there are always too many cooks spoiling the broth of both employee benefits and workers comp insurance.
Yet, despite all reason and analysis of the various ills that plague the American health care system, and the workers’ comp system, there seems to be no end of fingers and hands in the pot.
Surely, none of us would want to go to a restaurant knowing that the food we just ordered had passed through the hands of a half a dozen or more, “cooks”.
Earlier this month, I wrote a piece titled, “Paralysis by Analysis: Or the Only Thing We Have to Fear Is, Fear Itself,” in which I said that that there are dozens of reasons (or maybe they are excuses) given by various individuals I have conversations with, as to why medical travel is not feasible or even profitable.
I also said that we stop doing things once we analyze it to death; or, to put it another way, overthink about something to the point of paralysis, either out of fear or as the point of this article, too many cooks are spoiling the broth.
But does it have to be that way?
No, it doesn’t, but that does not matter, at least not to the cooks. They will always find a way to put their fingers in the soup, put their hand on the scale, add too much spice, and underestimate the feasibility of trying a new recipe.
So rather than stepping out of the kitchen altogether, and leave the chef to doing the cooking, and leave the patron to eat the meal, they prevent the cooking process to go forward.
In my writing, I never said I had all the answers, but at least I don’t overthink or overanalyze the issue to the point of paralysis.
But I do see the need to bring in those who get it, and want to add some flavor to the broth, so that not only will the chef be happy with the meal, so too will the person who eats it.
I just don’t like too many cooks, that’s all.
I am willing to work with any broker, carrier, or employer interested in saving money on expensive surgeries, and to provide the best care for their injured workers or their client’s employees.
Call me for more information, next steps, or connection strategies at (561) 738-0458 or (561) 603-1685, cell. Email me at: email@example.com.
Ask me any questions you may have on how to save money on expensive surgeries under workers’ comp.