@Gardiner: I think what most advocates of “time blocking” or ”time boxing” are suggesting is that one should pretty much schedule one’s entire life, perhaps with some wiggle room depending on the advocate.
Ah! I didn't think that anyone in the thread was advocating blocking off the entire calendar or scheduling every task. No, I can't imagine that working. That is, no doubt it works for someone, but I can't wrap my mind around it.
What I'm supporting is regularly blocking off substantial chunks of time--two hours, four hours, a day, half a week--during which one rejects all outside interruptions. Whether you decree in advance that you WILL work on Task X, or you just sit down, breathe the blissful isolation, and then work based on the impulse of the moment, I have no strong opinion on.
Issues of workplace culture and practices impact personal productivity. Designating one member of a group as an intake person or troubleshooter on a rotating basis is a common practice. In some places, it’s the junior person who does intake. Sometimes these systems are put in place because of a dysfunctional workplace culture, but sometimes it’s just a good practice most people are comfortable with. I hope that is the case where you work.
In our team, the team does a particular type of work at a certain level of expertise and/or authority, and also supports the questions and support requests of a larger population of people, in different and sometimes distant management structures, doing the same work at a lower level of expertise and authority. This is useful, because that larger population can do tons of quite productive work with just a little assistance.
Imagine (since I can't find a gardening analogy) a pastry chef being interrupted in his creation of a pulled-sugar castle by a cook from the interns' kitchen down the hall who wants some advice about his broken custard, another pastry chef being interrupted from his croquembouche by a cook from the kitchen across the street who wants to borrow a sous vide machine, and another pastry chef who gets a call to please put the puff pastry in the fridge and mail four grams of saffron to another cook across the country. It would be logical, in this scenario, for just one pastry chef to deal with all of the day's interruptions and requests, while the others work uninterrupted for that day.
(Yes, it might seem logical for an intern to hold the keys to the sous vide and saffron. Pretend that a certain amount of expertise is indeed required to provide that support.)