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Lets talk about the work life balance and how we can do better.
I’ve been fascinated with personal development, fitness, spirituality, and the like for many years, but it wasn’t until about 18 months ago that I began to see a direct connection between the work I was doing on myself before and after the shift having a direct effect on how I experienced the shift.
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Restaurants that run at a higher stress level often leans towards a leadership style of “command and control” or “toxic masculinity”, where employees are kept in line with intimidation, punishment, and threatening language. When leadership isn’t in control of their emotional state, everyone suffers.
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Higher operating costs and slimmer margins will likely make the issue of employee health and retention all the more vital. Fortunately, there are many in the industry who are finding other, more healthful ways to manage workplace stress. I’ve finally become one of them.
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