With last week’s episode about a chef finding success with managing his mental health I am very excited for this week’s episode.

This week, I chat with Not 9 to 5 which is a non-profit organization empowering hospitality, food and beverage service workers by mobilizing education and support for mental health and addiction. Not 9 to 5 promotes harm reduction practices and helps to connect the hospitality workforce to mental wellness resources.

We discuss changes in the restaurant industry, how to have a conversation about mental health with active listening, and why restaurants function how they do.

Follow them @not9to5_ on instragram

and https://www.facebook.com/not9to5org

See their resources at:

https://www.not9to5.org/resources

And finally help them create better services with their survey:

https://docs.google.com/forms/d/e/1FAIpQLSe4IlkBMdy55aTGvDV4ySrgOt9yYZJzhd54hV1fzNpLPHJz5w/viewform

This podcast has been a journey of hearing stories. But I would be lying if every story has a positive outcome to it. It is no surprise that working in restaurants leaves a trail of burnt out and exhausted employees that can have health complications because of it.

But not all stories have that kind of ending.

Today I chatted with Arron Carley. He is an accomplished chef based out of Stratford Ontario. And he has had battles managing his mental and physical health while working as a chef. But he turned a corner for the better when he reached out for the help he needed and learned how to better manage his mental and physical health.

He tells his story on today’s episode and this one is an absolute pleasure to listen to!

Follow us on instagram @balanced_Life_services

As I sit at home, I took an opportunity to get out some of the thoughts I have had in the last few weeks. I reference a New York Times article that was the inspiration for this episode.

You can check it out here:

https://www.nytimes.com/2020/04/23/magazine/closing-prune-restaurant-covid.html

These days, COVID-19 has many people looking to leadership for guidance and answers. I think in times of emergency and crisis, the small gripes we may have with leadership don’t seem to matter quite as much. We are willing to work together in these times to work towards a common goal.

If you work in a restaurant, you know this all too well. If you had to stop for every small problem a busy restaurant shift would fall apart. Leadership, direction, and communication are vital and necessary to getting the job done.

For anyone who is new to hearing the direct, needs based, tone we may find in times of crisis. Welcome to what its like in restaurant almost every day.

This week I chat with an excellent restaurant leader. Rebecca Gordon has managed me in the past and we discuss leadership in restaurants, what is happening now in covid-19 and what we seeing changing moving forward.

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Anyone else going through a bit of an existential crisis by staying inside?

The wake of COVID-19 has caused many people to pause for the first time in a long time. This can sometimes come with the revelations that we may want to change some major things about our lives.

I thought it would be worthwhile to chat with someone who saw where their life was going and decided to change it. Jenna Snyder, had the high powered corporate executive job but it was not making her happy. She left it all behind and got a serving job in Guelph where we met. We talk about our early serving careers and how corporate and restaurant life can be very different. And finally, Jenna leaves us with some words of wisdom when you feel like you need to make a change.

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In a global pandemic, it is time to rest, rejuvenate, and contemplate where we are at in life. This process will look a little bit different for everyone, but food service professionals are trained to use their bodies to create dining experiences. As a group, they are more prone to use their bodies to help cope with the stress of COVID-19.

This week my guest, Jaime Glassman R.Kin discuss how movement is sometimes the key to unlocking our potential. We talk about our experiences as kinesiologists, and how we help our client feel and move better.

Check out her website:

https://themovementmaven.com/

Join our Facebook group: https://www.facebook.com/groups/415684052692442/

Follow us on Instagram @balanced_Life_services

With Covid-19 wrecking havoc on many small businesses across the world, it could be worthwhile to take a moment to reflect on where things may be headed for yourself.

Many chef’s work long hours without much direction or focus once they finish culinary school. But taking control of your trajectory can create a fruitful career, if it is done thoughtfully and tactfully.

This week I connect with Gaetano Pugliese, owner of Gourmet Solutions, and a professor of Centennial Colleges Culinary School. We discuss his career up to this point and how young chefs can find direction in the chaos of it all.

We also discuss what we hope will change in the restaurant industry in the coming years.

You can follow Gaetano on instagram at:

@gourmet_solutions or @chefgaetanopugliese

Join our Facebook group: https://www.facebook.com/groups/415684052692442/

Our Instagram:

@balanced_life_services

Well. We have no guest this week because I am social isolating to give our health care workers the best chance to fight this thing.

So instead I go over a few of the resources available to you when you no longer have work. Some ideas of how we may need to change the industry and a few self care tips of yours truly in this difficult time.

This article has a bunch of resources:

https://www.cbc.ca/news/canada/apply-emergency-benefits-1.5501977

Join our Facebook group: https://www.facebook.com/groups/415684052692442/

Our Instagram: https://www.instagram.com/balanced_life_services/

*This episode was recorded before the current COVID-19 crisis had taken over the globe. Future episodes will take this into account*

This week I chat with Tyson and Yves of Take action Toronto. They help small and medium sized restaurant businesses ‘move the needle’ to increase revenue and lower costs. This in turn can create a better workplace for employees.

Check out https://www.takeactionto.com/ to see everything they do.

Join our Facebook group: https://www.facebook.com/groups/415684052692442/

Our Instagram: https://www.instagram.com/balanced_life_services/

One of the attributes that makes a great server is there ability to weave a fantasy during service. You learn what your guest desires and bring it into reality. But what happens when a guest’s expectations are no longer safe for the front of house employees.

This week I discuss all this with Daniella and Katee. We explain why the best bartenders and servers can make magic happen for their tables. But we also talk about the dark side of the high level of expectations guests put on service staff. We then touch on why you may need policies in place to protect your employees when things go awry.

Join our Facebook group: https://www.facebook.com/groups/415684052692442/

Our Instagram: https://www.instagram.com/balanced_life_services/