Stop Talking Shop- Enjoying Time with Work Friends Outside Work

Good evening, friends and neighbors!

It’s the people that can make or break a job for someone.

We’re social creatures, and if we must spend a third of our days and half our waking hours in the same place, doing the same (or similar) activities with the same people- especially if that place is cramped, hot, and busy- we prefer either to be around people we like, or left alone.

Working with and around people you like and respect can help you hang on, even in a miserable job- and a great job won’t be enough to keep you around if there’s people making it a living hell.

If you’re lucky enough to have a team of people you like and admire personally as well as professionally, there’s no reason you shouldn’t want to go out and have fun with them! If you do though, it’s best to remember to leave work at work.

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Bailing Out- Reasons for High Kitchen Turnover that AREN’T a Bigger Paycheck

Good evening, friends and neighbors.

I have long since accepted that the only folks who can really appreciate the difference between kitchen work and other careers (or even other service industry careers) is people who have worked them.

There are a number of factors at work in a professional kitchen setting that “traditional” career advice simply does not apply easily to.

Advice like:

  • “If this job isn’t working out, why don’t you just quit?”
  • Why can’t you move to another part of the kitchen?”
  • “[Staffing problem] isn’t your concern- don’t worry about it.”

In addition, the rate of turnover in service industry jobs is historically higher. Whereas an ordinary white-collar position can expect a shelf-life of about two years on a given employee, kitchens regularly see a given position get filled again after anywhere between 6 and 18 months.

Depending on your goals in the industry, a series of short stints can either be seen as expected or career suicide- no one wants to hire someone with an admitted track-record of being a short-timer. In the kitchen, a series of two-year stints is nearly “Unicorn” level of rare and desirable.

This being said, if someone quits a position in the kitchen, they aren’t doing it randomly. ESPECIALLY if only after a few months.

Animated reaction Gif of an octopus scuttling across the sea floor going "nope nope nope"
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When “Fake It Till You Make It” Feels Too… Fake

Good evening, friends and neighbors.

The idea of “faking it till you make it” is that, by somehow pretending and acting that a situation is different, you can make it become different and thereby make your fantasy real.

As you can guess, I don’t exactly buy into that. The reason?
I’m a shitty liar, and I know when I’m trying to lie.

A young woman partially covering her face with a demi-mask in her right hand.
Photo by VICTOR SANTOS on Pexels.com
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You Aren’t A Superhero. Stop Hurting Yourself Trying

Good morning, friends and neighbors.

I’m finally attending to my side work, and not a moment too soon. It’s starting to get a bit too real out here.

For reference, “side work” in this case doesn’t mean I just decided to start cleaning down my tables, scrubbing floors, and organizing the walk-in in the bakery. That’s an expectation of kitchen life. I use the idea of “side work” as a metaphor for self-care. The stuff that isn’t necessarily anyone’s job, but it needs to get done or things get pretty gross pretty fast.

In everyday life, “side work” is things like making dentist appointments, cleaning your house, balancing your check book… and in my case, getting myself back in front of a psychologist.

Lately, my stress levels have been a bit higher than usual. A large contract is coming the way of my bakery, and my team is central to completing it. Over the time we’ve had to prepare, there’s been delays, meetings, and higher priorities left and right. Then, in the final week we have to prepare- we don’t have enough ingredients, and won’t till the end of the week.

I’m frustrated, I’m stressed, I tried to avoid this situation happening. In the end, it’s going to be me working extra hours trying to make the deadline- and I’m more pissed about not making the deadline than I am the extra work.

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What Doing Nothing Feels Like, and Why You Should Do It More Often

Good evening, friends and neighbors.

This might be a bit of a shorter blog post than usual. Recent shake-ups at work have left me nearly drained everyday, and I haven’t even had the energy to work on my other projects (namely, my next book and a free ebook on time management and mise en place!)
Thank you for being patient with me on those!

If you’ve been reading this blog for really any amount of time, you probably know that one of my ongoing frustrations is my relationship with productivity, anxiety, and my own self-worth. In brief, any time that I’m not directly working (or working on something) feels like wasting time on some level.

“Wasting time” is something my brain translates as “laziness” or “shiftlessness”- and when your self worth is connected to how busy you are… it’s kinda hard not to feel like a bum for needing a break. And yet, taking a break is needed not just for creativity… but for being alive.

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Five Ways to Relax- On A Budget and Substance-Free!

Good evening, friends and neighbors!

Earlier today, I was catching up with my friend Merrill before heading out on a run. It was much of what you would expect- the latest drama, what we’ve been keeping ourselves busy with, trouble at work- the usual.

Then Merrill made the horrible mistake of asking, “So, what have you been up to?”

After a brief rundown of life at work (mmm… chaos) plus all the projects I’m working on for the blog (blog posts, interviews, upcoming books, and the like), she remarked that I am “stretched so thin that I can see your gluten matrix.”

I admit liking to keep busy– and the often-fraught relationship between my self-worth and productivity– but I take my opportunities to relax extremely seriously. With the recent changes to my work schedule (taking on a night shift rather than an early morning one,) I now have mornings free- so my “20 Minute Vacations” occasionally slip through my grasp in favor of a more solid morning routine.

All the same, I am always on the prowl for ways to relax that, ideally, don’t cost too much money. With so many chefs and cooks trying to embrace cleaner living, I thought I might come up with a few that don’t involve booze or substances.

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