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Taking in the good: How to facilitate savoring in work organizations

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  • Fritz, Charlotte
  • Taylor, Morgan R.

Abstract

Recognizing, enhancing, and appreciating positive experiences in our lives, also known as savoring, has many benefits. Research on savoring suggests that practicing savoring is linked to positive outcomes, such as increased happiness and general well-being. Organizations should be aware of the positive implications of practicing savoring and should seek to develop savoring norms, as this can contribute to organizational success. This article discusses the savoring of positive experiences and its application in the workplace. Specifically, this article will provide an overview of strategies aimed at enhancing savoring, as well as past research findings that highlight the utility of these strategies. Different barriers and solutions to savoring are discussed, in addition to the importance of the context in cultivating savoring norms in the workplace.

Suggested Citation

  • Fritz, Charlotte & Taylor, Morgan R., 2022. "Taking in the good: How to facilitate savoring in work organizations," Business Horizons, Elsevier, vol. 65(2), pages 139-148.
    • Handle: RePEc:eee:bushor:v:65:y:2022:i:2:p:139-148
    DOI: 10.1016/j.bushor.2021.02.035
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    References listed on IDEAS

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    1. Keiko Otake & Satoshi Shimai & Junko Tanaka-Matsumi & Kanako Otsui & Barbara Fredrickson, 2006. "Happy People Become Happier through Kindness: A Counting Kindnesses Intervention," Journal of Happiness Studies, Springer, vol. 7(3), pages 361-375, September.
    2. Michele Tugade & Barbara Fredrickson, 2007. "Regulation of Positive Emotions: Emotion Regulation Strategies that Promote Resilience," Journal of Happiness Studies, Springer, vol. 8(3), pages 311-333, September.
    3. Daniel Hurley & Paul Kwon, 2013. "Savoring Helps Most When You Have Little: Interaction Between Savoring the Moment and Uplifts on Positive Affect and Satisfaction with Life," Journal of Happiness Studies, Springer, vol. 14(4), pages 1261-1271, August.
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