Trying to Run a Sober Team
The restaurant business hasn’t always been known to attract…well, regular people. I don’t want to sound like a jerk (here we go!) but it’s fair to say that this industry has been well populated by some…artistic types. Sorry for all the elipses, but I’m trying to be somewhat sensitive here. We’re a bit different. Wild folks. Misfits even. Me included.
Hand in hand with our rebelliousness and general zest for life comes a huge appetite for daily pleasures. A hard day’s work deserves a reward, no? The late night industry hot spots are filled with cooks and servers erasing any memory of the awful Karen that tipped 10% on a 12 top after letting their toddler absolutely destroy with impunity, casting their kid sized quesadilla and fruit kebab to every corner of the dining room.
But what are we doing to ourselves through this ritual? As a young saucier in NYC, before the bright lights of my eyes were dimmed by my chef’s incessant cruelty, I spent every evening “with the boys” out at the Subway Inn on Lexington. Cooks from all around the neighborhood would mingle and talk “le shit,” getting way too drunk before taking the PATH/Subway/Taxi hopefully to a bed somewhere (or just pass out back at the restaurant).
And the next morning? Not exactly bright eyed and bushy tailed. Cooks would be barfing in the garbage can before pulling themselves together to get ready for lunch service. Not exactly an inspiring sight.
Service for all full service workers is pretty physical. Lifting, twisting, turning, bending over, chopping, carrying trays, heaving fifty pound sacks…all pretty grueling. And serving guests is wonderful but also mentally difficult as you constantly are keeping track of everyone’s needs and communicating them. It’s like watching air traffic control at the pass.
Really it’s like an athletic event combined with a strategy game. And what’s better than anything else at getting you nice and limber and restored for service? COCAINE AND BOOZE OF COURSE!!!
ERRRRRRRH! Wrong answer.
Take it from me, it has done be no good to not take care of myself. The aches and pains. The stomach gurgling. The constant illness. I’ve been there and done that and don’t want that for me or my employees.
So, we’re encouraging a very sober culture here at Astera. No shift drinks. Managers don’t go out for drinks with staff. Hell, most people just go home. We’re mostly pretty boring I guess.
Next steps are to try to encourage more healthy eating and restorative physical movement. We have family meal each day together before service and I’m guiding our folks into preparing a healthy meal consisting of a vegan protein with a salad, a veg and a starch. Water and coffee available. I’d like to see the cooks move away from Rockstar and more towards tea and coffee, but that’s on them.
And movement? I encourage everyone to go outside and get fresh air and take a walk but they often run out of time for that. I’d love to hear any suggestions anyone has for how to encourage movement in and out of the space
Chef Saxon the other day let me know he’s joining a gym. I couldn’t be happier and I hope the other folks in the business follow his example Montana, our Maître d’ is a very accomplished rock climber and already taking great care of himself. I’m trying my best to be a better example by eating well and riding my road bike at least a hundred miles a week.
For us to have a long lasting career we need to avoid burnout. Burnout comes after sustained stress. Your body feels stress the same whether from work or regular life, relationships or bad diet. If you know your career or other situations are bringing a level of stress already, wouldn’t it be wise to remove the stress you can do without like poor diet, drugs and booze? Add in some exercise like hiking the great and beautiful PNW and you’re on your way to reducing stress and feeling much better.
So come on all you restaurant workers! Don’t be like us old chefs were “back in the day” and embrace a healthier and more sustainable lifestyle. Trust a 50 year old cook when he tells you your body will thank you later.
