In this business you can find yourself working a lot of hours as a manager! At the end of your 5, 6, or 7 days of working ten or more hours per shift, how do you keep the energy alive?
Remember, the management sets tone and energy for the restaurant! Every staff member checks the "Temperature of the restaurant" when they come in for the shift. Attitudes ARE contagious! Do you set the tone and energy for the restaurant? How do you do it?