Harvest America CUES BLOG

If you’re reading this article, it’s because you have suffered from the ill effects of stress on the job. You know what I’m talking about – the knot in your stomach, dry throat, beads of forehead sweat even without the addition of kitchen heat, tingling in the fingers, rapid heartbeat, lack of focus, cold fingertips, and a sense of impending doom. The signs are there and even though we know what it is we can’t help thinking that there is something dramatically wrong. This, of course, compounds the feelings as your blood pressure rises, knees get a little weak, vision is blurry, and you want to either crawl into a corner or run as fast as you can. It’s a full-blown panic attack that is self-perpetuating. “What’s wrong with me? Should I go to the ER, lie down, go home, call for help, or find a way to escape?”

Okay, so if you are still reading this then everything I have mentioned so far has happened to you. After a period of time, if you try to push aside those feelings of doom and gloom, the feelings start to subside. “What the hell just happened?” Maybe you make that long overdue appointment with your doctor – time for a checkup. After a thorough exam, blood work, an EKG, stress test, and counseling session, the verdict is in. “You had an attack of anxiety called a panic attack. This is likely brought on by stress. Time to evaluate your life and find a way to either minimize that stress or learn how to manage it.

You’re a chef – stress goes with the job – right! Chefs live on the edge of chaos every day. There is the pressure of the guest, the reputation of the restaurant, the challenges of managing staff, controlling costs to try and realize a meager profit, protecting your own personal brand through consistently great food, and doing this 12 hours a day.  Of course, there’s stress and there’s no way around it. Well, maybe there is.

It may be comforting knowing that anxiety meds have been prescribed and are in arms reach all the time, but that is really a band aid. Sometimes it’s stressful knowing that this is the way you intend to control it. What you really need to do is find a way to push some of that stress aside, look at the cause differently, and rather than manage it superficially, look at some lifestyle adjustments.

All the factors mentioned will not change. There will always be waiting guests with high expectations, labor issues, cost control challenges, and reputations to worry about, so the question is how you (we) will effectively deal with them. Internalizing only bottles up the problem until your body responds with a panic attack. After you’ve had one you sure as hell don’t want it to occur again. So, here are some thoughts (nothing new here, but always worth reinforcing):

[]       TRAIN AND DELEGATE

“When will I find the time to teach anyone to be as thorough as me?” Find the time and don’t be so full of yourself. There are plenty of people who want more responsibility. Take some of the weight off your shoulders, this is the sign of an effective leader and manager.

[]       MANAGE YOUR OWN SCHEDULE

I have yet to meet an owner or upper-level manager who demands that a chef work 12 hours a day, 7 days a week. Chefs impose this scheduling on themselves. Why do we think that the operation can’t live without us. Train your staff and then trust them.

[]       PRIORITIZE

What really needs to be done right now and what must wind up on your plate. Once again, train and delegate as much as you can. Stay at the 10,000-foot level and be there to help others succeed.

[]       KEEP EXPECTATIONS HIGH, BUT WITHIN REACH

Don’t’ burden yourself with unrealistic expectations but at the same time never become complacent with the level of excellence you currently work with. Always dangle that carrot in front of you and your staff but know that with effort it can be reached.

[]       BUILD IN AN EXERCISE REGIMENT AND DON’T DRIFT FROM IT

Twenty minutes a day! You know you can find space for it. Ride a bike, power walk, run, do 100 sit-ups, work on a Stairmaster or treadmill, shoot baskets, go to a batting cage – something and make it habit.

[]       EAT HEALTHY

Isn’t it ironic that we spend our days cooking great food for guests but invest so little time in doing the same for ourselves. Map out a menu for yourself and stick to it. Sit down for 20 minutes and enjoy a meal – even at work. Oh, and by the way, do the same thing for your staff.

[]       DRINK LOTS OF WATER AND SHY AWAY FROM CAFFEINE

I always had a cup of coffee close at hand, it was my beverage of choice. Bad decision! One or two cups a day and fill in the rest with good old-fashioned water. 6-8 glasses a day! You’ll sweat it off at work, so – yes, it can be done.

[]       EMBRACE A NON-STRESSFUL HOBBY

Find something that makes you smile: read, write, play a musical instrument, play golf, take up bowling, ride a bike, hike, swim, play chess – something that can become your “happy time/happy place”. Put the phone away when you are taking part and make it a rule to stop thinking about work.

[]       SEE YOUR DOCTOR REGULARLY

Preventive medicine is the best medicine. Annual checkups with your primary care doc, eye doctor, dentist, chiropractor, and even a mental health advocate if those anxiety demons need some encouragement to step aside.

[]       BUILD FRIENDSHIPS OUTSIDE OF THE RESTAURANT WORLD

This is really, really important. Sure, immerse yourself in you craft, learn constantly, but variety is the spice of life – find someone to stimulate other ideas and expand your horizons – it’s comforting to do so.

[]       LISTEN TO SOOTHING MUSIC

Put aside the headbanger stuff for a while and learn to appreciate classical, light jazz, and maybe some folk music. Try not to fuel that tension with music that makes you want to drive 90 miles an hour.

[]       LEAVE YOUR PHONE IN THE OFFICE

I know, this might be the hardest thing to do on the list but try it. If people really need to get in touch, they will. And if you truly need to Google something then do it on your office computer. Break the vise grip that the phone has on your every breath.

[]       SHARE THOSE STRESSFUL PANIC BUTTONS

Let people around you know what drives up your blood pressure and BPM. Stress doesn’t need advocates; it needs people who will stop feeding it.

[]       TALK ABOUT IT

Talk with your family, your boss, your doctor, your friends. Nothing to be embarrassed about, you need a support team to knock this thing off its feet.

[]       TRY YOGA, THAI CHI, OR CALMING BREATHING – YES, IT WORKS

Something as simple as 10 calming, deep breaths, and slow release when you feel anxiety creeping in DOES HELP. Go in your office or outside and give it a try.

A panic attack may be somewhat psychosomatic, yet prolonged exposure to stress can and will have a serious impact on your overall health. Fear and anxiety can lead to panic, panic can lead to self-doubt and despair, and that can easily spiral down to depression. Know that you are not alone. Chefs and those with heavy responsibilities in other professions suffer from these challenges, in fact anyone can if they are unable to identify the signs and take a hard look at how they live. Know the signs and find out how you can adjust your approach to work and life.

“People become attached to their burdens sometimes more than the burdens are attached to them.”

—George Bernard Shaw

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