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Given that assessment tools based upon the Jung/Myers personality framework and the Motivating By Appreciation Inventory are used by tens of thousands of workplaces, questions have arisen regarding their interrelatedness. The purpose of the current study is to assess the relationship between TypeCoach personality type and Language of Appreciation.

In total, 300 participants took both the MBA Inventory and TypeCoach Verifier. Each person’s primary Language of Appreciation and the summary scores for each of the four languages (Words of Affirmation, Acts of Service, Quality Time and Tangible Gifts) were calculated. Each participant’s TypeCoach data were scored as 1 of 16 traditional four-letter types (i.e. INTJ, ENFP), as well as dichotomously coded as extraversion (vs not), sensing (vs not), thinking (vs not) and judging (vs not). Logistic regression and chi-square tests were conducted to assess the relationships between primary Language of Appreciation and TypeCoach Verifier.

None of the analyses yielded a statistically significant relationship between Language of Appreciation and TypeCoach scores (all ps > 0.05).

This study is the first to assess the relationship between Jung/Myers personality types and languages of appreciation. It appears that personality type and preferred ways of receiving appreciation are independent, but potentially complimentary constructs. This study provides suggestions on how to best combine the tools to create an engaging work environment.

Referring to the question of the adulteration of brandy with silent spirit, the Standard recently observed that the question of obtaining, by legislation or otherwise, an improvement in the present system of public control over the purity of articles of food and drink has become one of great and even national importance. Many of the grosser kinds of adulteration, against which the Sale of Food and Drugs Acts were originally directed, are of far less frequent occurrence, but in their place has arisen a great variety of more subtle forms of adulteration, frequently very harmful, and always objectionable on account of the misrepresentation that the sophisticated article is the genuine product which the purchaser has asked for and has a right to expect. With adulteration of this kind the local authorities, whose business it is to enforce the Sale of Food and Drugs Acts, are often unable to deal satisfactorily, and this fact has been insisted upon by many scientific authorities who have interested themselves in the subject. The position of affairs with regard to spirits typifies the difficulty which constantly arises in connection with a large variety of articles of food and drink of both home and foreign manufacture. It is obvious that when cases relating to the additions of “preservative” chemicals to milk and butter, of glucose to marmalade, or the proportion of “esters” in a brandy, come before different magistrates, supported by a mass of conflicting evidence on both sides, the justices cannot be expected to come to consistent or satisfactory conclusions. Government policy in the matter seems so far to have been confined to appointing a series of committees or commissions, and afterwards doing nothing, or next to nothing, with their reports.