Some corporate workplaces are moving to four-day work weeks, and many offices offer hybrid work-from-home options, but in hospitality, you almost always must report for in-person duty. Nick, Liz, and George are discussing the impacts of working more than a standard work week and answering questions, including:

• Are you equipped to work more than 40 hours a week in the hospitality industry?
• As an entrepreneur, does it annoy you when employees complain about working too many hours?
• Do certain restaurant jobs entail more stress than others?
• How do scheduling challenges change in seasonal towns?