Donald Burns shares three steps to set boundaries: define your limits, communicate them clearly to your team and guests, and schedule time for yourself. He argues this makes restaurant work more sustainable.
So here's how to start setting those boundaries today for a healthier life and also a more sustainable restaurant. Number one, define your limits. Decide what you absolutely will not tolerate. Maybe it's an encroachment on your personal time. Two, communicate clearly. Once you've set your boundaries, communicate them with your team, with your partners and even with your guests. And three, you gotta prioritize self care. Stop treating self care as a non negotiable part of your schedule. Block off time in your calendar for activities that actually rejuvenate you and recharge you. So if you're ready to start setting boundaries and taking control of your life and your restaurant, I'm here to help join my community called TRC Vault for access to resources that actually support work life balance. So let's do this together if you're ready to make a change. DM me the word vault and let's go.
If your restaurant only works because you work 80 hours a week, it doesn't work.
