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This week at ALL DAY cafe, Bossy and Chauncy spill the hospitali-TEA on running a restaurant when sales are crawling and every shift feels like the last day of the quarter. Chauncy shares her story of learning to lead through the chaos — managing skeleton crews, cutting costs without killing morale, and proving you can still be #1 even when the numbers aren’t on your side. It’s about grit, growth, and learning how to boss up when the house is half-empty and the pressure’s full.