During an average meal, how often do you use a knife? If your objective is to consume bite-sized pieces of food, does it matter where cutting occurs? Could you focus more on flavors and conversation if you your food was cut by someone in the kitchen rather than you at the table? By consolidating activities across diners, could you replace many lower-quality utensils spread throughout the dining area with fewer, high-quality implements in a dedicated area? Placing the knives is analogous to setting a service delivery model in your organization. Should certain activities be spread across groups and individuals in the organization or should they be shared in a certain way? What requirements need to be met to effectively share activities? What are the implications on end-to-end value? Answering these in alignment with why you do what you do provides an improved perspective on organization structure.
Make conscious decisions about how activities are bundled and delivered in your environment.