Restaurant Server Success System in 45 mins...

Restaurant culture is broken… and nobody wants to talk about it.

In this server training I break down the detrimental mindset that is destroying hospitality and restaurant culture and instead show how to thrive in the industry. In this powerful training, we dive deep into what real hospitality actually means and why the best servers, bartenders, managers, and restaurant leaders don’t operate from entitlement, they operate from service, consistency, and care.

This video covers restaurant leadership, teamwork, mental health in hospitality, guest experience, server training, and examples of how top-performing restaurants build loyal guests that keep coming back. We talk about why toxic attitudes around tips, sections, and coworkers create miserable work environments, and how the best hospitality brands focus on culture, guest retention, and creating unforgettable experiences instead.

Christy and I go through her journey from server to manager to shift lead, along with the lessons she’s learned about leadership, communication, emotional control, and leading by example in a fast-paced restaurant environment. I break down how she and restaurants in general can improve training systems, create stronger team culture, and help employees develop a winning mindset without burning out.

So If you work in restaurants, whether you’re a server, bartender, manager, or owner, this 1 on 1 training will challenge the way you think about hospitality, teamwork, and leadership and give you the server success secrets to advance your career.

🔥 Reserve your seat at our free training built for the 2026 workforce. Learn how to build simple, repeatable systems that run even when you’re off-site:

👉 https://join.30percentrule.com/training 

Transcript

SPEAKER_01 0:00

It makes me sick to my stomach when I hear a server go, if you can't tip, then don't eat out. We're entitled to 20%. Yes. Unaware level of entitlement is like astonishing to me. Like gratuity is optional. Bottom line, period. It is an optional tip. And if you don't understand that, you don't like it, then get out of the industry. But there's servers that make a lot of money that have them don't have the mindset of you, if you don't, if you don't like to tip, then don't eat out. They don't have that mindset. They have the mindset of if they tip, they tip, if they don't, they don't. Either way, I'm gonna give them the best experience possible. We create cultures and allow cultures in restaurants where it's about me, my tip, me, my section, me, why didn't I get my that table me? Why am I not cut, or why they not cut me, why are my managers performing the way I think they should perform? And that toxicity is just like allowed. It runs rampant. But when you look at the great organizations on acceptable, like Sam Fox, that stuff is not allowed in his company or his culture, that type of mentality. You don't talk about money. You don't bring up money, you don't talk about sections, you don't talk about guests. As a restaurant, our goal is to have someone walk in, have a great experience, and want to come back. Yes. That's how we become successful, right? You look at all the big brands: Chick-fil-A, Rich Carlton, Ding Typhon, Carbone, like these big, big brands, how do they do it? Their guest retention is through the roof. How do they do that? They consistently give hospitality. So we're gonna talk about something really important today, and that's teamwork, expectations, and mental health at work, right? As a server, as a bartender, manager, it doesn't matter. Mental health in a restaurant can diminish very, very quickly, right? What we want to focus on is maintaining it and having the best attitude possible, right? Controlling the narrative in our mind, framing it in our mind. And so I'm gonna work with someone today to focus on that. How do we get that teamwork down? How do we get that mental clarity down through the shift with a team that's not willing to comply with your standards, right? Happens all the time, especially with A players. You see it. You see people dropping the ball, not caring, not giving it their all, right? And you're having to clean up their mess. You're gonna have to pick up the slack, and that seems frustrating, but I'm gonna show you as a server, as a bartender, as a manager, how you can flip that switch in your head to make it a strength of yours and a superpower.

SPEAKER_00 2:00

My name is Christy, and I work at a breakfast-lunch place, very beautiful scenery. And I've been doing this in this industry since I was 15 years old. And I'm now 51. And I keep going back to it. I try other things, and then I keep going back because that's like where my heart's taking me.

SPEAKER_01 2:17

For sure. Passion. Yes. What um position are you?

SPEAKER_00 2:20

First, I was a server, then I got promoted to be a manager because one of the managers left, so he wanted to fill the position. And recently he's doing restructuring, and he told me to take a step back and become a shift lead, and he wanted me to help create like an ongoing training program with all the people that work there. So I'm now a shift lead.

SPEAKER_01 2:38

Nice.

SPEAKER_00 2:38

Yeah. With potential of future. He wants me to be ready for like if there's another restaurant coming or nice.

SPEAKER_01 2:45

Well, you need that in the business either way.

SPEAKER_00 2:46

Yeah, definitely.

SPEAKER_01 2:47

Okay, so first things first, right now, um the genie gives you a magic wand and says, you can wave this over your job, okay, and the breakfast lunch butt and change one thing, fix one thing permanently. What would it be?

SPEAKER_00 3:01

It would be that everybody was on the same page and that if everybody had more consistency with their service. I've been noticing a lot with people are being feel like they're being rushed because it's more about the dollar to them. And I've been doing this a long time, like I said, but I've finally realized that people are coming in to pay you to get a service and get an experience. And the more I can genuinely connect from the inside, I love turning a table around. When you walk up to a table and I smile and welcome them and their face lights up, that makes me feel really good about myself. I just wish I could see that across the board more.

SPEAKER_01 3:37

Yeah, and that's one thing we talk about all the time. I just have this conversation with this team I was talking to where it's like the entitlement in our society is insane. Like in our industry is insane. Like we're entitled to 20%. Yes. I hate it makes me sick to my stomach when I hear a server go, if you can't tip, then don't eat out. Yeah. Like that arrogance, that unaware level of entitlement is like astonishing to me. Like gratuity is optional. Bottom line, period. It is an optional tip. And if you don't understand that, you don't like it, then get out of the industry because then you're missing the point of what and it's it's not mandatory. It is not a requirement for you to eat out or be able to eat out. Right. It's not a tool for you to judge people on. It's an optional thing. And if you like it, awesome. Like you can, there's servers that make a lot of money that have them don't have the mindset. If you, if you don't, if you don't like to tip, then don't eat out. They don't have that mindset. They have the mindset of if they tip, they tip, if they don't, they don't. Either way, I'm gonna give them the best experience possible because that's my job. And that those people make the most money, but then you have entitled, uh, selfish, self-centered uh employees that say stuff like that. It makes me sick. It's just listen, let's just make the world a better place. We have people a great experience when they come in. Yes. Have them leave happy, be good to your employees, do it.

SPEAKER_00 4:50

Especially where I work. I work near a hospital. So a lot of people that come in when they're going through treatment or they're visiting somebody at the hospital. We don't really know what they're going through. They're coming in and they've got this look on their face or upset, or I can just kind of read people when I go up to the table that something's bothering them. But I'd love to be able to connect with them and then be able to smile and like look at me with that look like, oh, she's actually really being nice. She's paying attention to me.

SPEAKER_01 5:16

She's being genuine. Yes. She cares.

SPEAKER_00 5:17

Yes.

SPEAKER_01 5:18

It's weird when a human being cares about someone. Like it's it's a nice feeling. And yes, that's what hospitality is all about. Something uh people ask me, like, what is hospitality in my opinion? It's care. It's just showing someone that you care. You care about them. Yes. Right? And and and there's different ways that kind of comes out. So alignment and consistency. Okay. And then number two, you have a magic wand and you can you can wave it again. What would it be?

SPEAKER_00 5:40

I guess just everybody working together as a team instead of against each other. Instead of it being a competition, like my mentality is more I can make the same amount of money serving 10 tables as opposed to somebody serving 25 tables. Because I put in that much extra effort in those 10 tables that I'm getting. And a lot of the people that I do work with are always saying, Oh, Christy, how come you always have the highest tips? And we're all have the same stations. We all have the same amount, you know, and those like I'm giving more or whatever. But it's because I genuinely put that extra effort in with every single table from the minute I get there till two o'clock, and I'm dead tired. I'm still giving that last person that comes in at two minutes before you close. Well, I'm so sorry. I'm so sorry. It's fine. Come on in.

SPEAKER_01 6:27

Please. Yeah, absolutely. I I love that you came in. That's a whole nother topic, too, is like, you know, closing times. And I I go back and forth, but I just tell them, like, this is a business, correct? Like we're running a business. The reason why we put hours of operation is to let people know when you can stop coming in to get served. Yeah. That's it. It is not the consumer's job or the guest's job to decipher what the math is, right? Oh, well, they close at 10. So that means you probably want to get off at 10 that at right at 10 15. So if I go up at 9 30, then I should be safe. But if I go after 9 30, then it's not, it's like we don't need to play that game. No.

SPEAKER_00 7:01

You don't want to make the guests feel rushed either.

SPEAKER_01 7:03

Right. Like exactly.

SPEAKER_00 7:04

I always make sure I tell them, oh, I know you guys are closing. That's that's okay. As long as I get the food into the kitchen.

SPEAKER_01 7:09

Right.

SPEAKER_00 7:10

That's totally fine. Please take your time. We're not going anywhere.

SPEAKER_01 7:12

Yeah, we got you. Don't worry. Like, please, we're happy that you're here. Like, happy to make this happen for you. No problem. I want you to be comfortable. You know, but then again, it's always the oh, I come in after five minutes right before we close. Can you like who does that? Can't you read Google? It's like, man, wow. I know. Jeez, like this is like you signed up for this job, you're here to make tips, and you're complaining about someone coming in and tipping you. Yes. Exactly. Exactly. It's just a level of again, it's entitlement, but it's culture, right? We, your restaurant allows that. We shouldn't allow that. If you have that attitude, then see you later. And that's how some of the best successful restaurants work and they operate. You don't talk about tips, and yeah, if someone walks in five minutes after we close, guess what we do? We serve them because we're honored that they picked us. No problem. We can go above and beyond. We're going to give them hospitality. Hospitality and experience. And experience, yes. That's what we're here for. We're a hospitality-based company. But not as only during business hours. Yes. Crazy. Yes. Okay, so number three.

SPEAKER_00 8:11

I guess for me personally, I wish that I could connect better with the younger generation. Because the era that I grew up in was basically suck it up. You know, work. My dad always instilled in me always give 150% no matter what. No matter what. Every single day you go to work of 150%. And I feel like sometimes because I'm a little bit older and I have a different mentality, that we clash a little bit on that. So I wish that they I guess they can't be me because I'm only me, but I guess I wish they could see where I'm coming from.

unknown 8:45

Yeah.

SPEAKER_01 8:48

And so as a server, what do you think the number one mission is for every employee at the restaurant?

SPEAKER_00 8:53

To give the guest, every guest the best possible experience. Make it memorable. You want to stand out. There's a lot of competition. A lot of competition with restaurants. And I want I would like to be able to stand out. I would like everyone else to feel that as well.

SPEAKER_01 9:09

Absolutely. What is hospitality to you?

SPEAKER_00 9:12

Hospitality is making someone feel that when they go out to eat, like I like to go out to eat a lot, and I've been doing this a long time. I like to be made that this is my home too. When I come to a restaurant, I want to feel like I'm the only one in the restaurant. And that I'm getting that undivided attention and I'm not the server's not annoyed with my questions or my not special needs, but sometimes a little picky with my food here and there. But I think that everyone should feel like they're the only person in the restaurant and that they're getting that attention that they deserve.

SPEAKER_01 9:43

Yeah, because I I mean I agree with that a hundred percent. If you had to like give hospitality, like what would you say it is? Like uh one word.

SPEAKER_00 9:49

Genuine experience. Okay. Artfelt, I guess. I've always been a very genuine, kind person. It's kind of like been a just like a downfall for me in certain areas, but this is who I think I was meant to be. And I'm finally realizing that after all these years.

SPEAKER_01 10:05

Yeah. Sorry to interrupt you, but I wanted to get this out really quickly because in this video, you're gonna hear a lot about training, systems, leadership, culture, consistency, brand value, guest retention. And it all sounds great, right? But how do we actually execute these things and how do we make them stick, right? And how do we have a culture of accountability? How do we have hospitality delivered at a high level? Well, it all boils down to three things leadership, training, and systems. And I'm gonna show you how to build all three of those things. I've done it for over 350 restaurants worldwide, and I want to continue doing it, and I want to do it for free. So I'm gonna host a live event where it's absolutely free to join. You're gonna get a workbook, you're gonna get some bonuses, and we're gonna show you how to build leadership, training, and systems. So if you're interested in attending for free, the link is in the description. Have you heard of Hal and Ray's? Have you been there? Uh-uh. There's three of them. One in Vegas now, but they for a longest time only had two locations and they're both in LA. And their whole thing was um, they went viral, I think, in 2016. Like it was like before it was a thing, you know, for restaurants. Now they always try and go viral, right? And so they were they were known because they had Louisiana spicy chicken sandwich. It's like a really spicy chicken sandwich. So my girlfriend at the time drugged me down there in LA. Oh, wow. And this like dumpy strip mall in the sun. It was a hot summer day. And I was standing there and it was like an hour in the sun, and it was just like miserable, and I was thinking so irritated. And I'm like, this is a hot spicy chicken sandwich on top. Can't wait till he started getting showered down that thing. And I was just like, I was like, this is I was so irritated. And um, I get up to front and I always tell people this, I'm like, I don't remember the sandwich. I don't remember what I got. I remember it was good, but I remember the experience like till this day, because I remember I walked up and it was just this little like it was literally like a metal gate. There's this place you order, there's a little spot where you can kind of like get the food. She's like, hi, welcome. How are you today? And I'm like, I'm I'm uh I'm good. And she's like, awesome. She's like, thank you for waiting in that line. I know it's a long one, I appreciate it. And she was like, Is this your first time here? And I was like, Yeah. And she's like, Oh, so cool. I'm done right now, you're in for a treat. It's gonna be amazing. And she's like, we do this and we do that, we prepare it. And she was like, and she goes, Are you in the mood for like a sandwich? Are you in the mood for like a chip bucket? And I was like, Oh, sandwich. She's like, okay, what kind of spice level do you like? And she was talking to me, getting to know you, getting to know me, looking me in the eye, yeah, slow, calm, cool, collected, right? And as if I was the only person there. Yeah, right. I mean, just how it felt it really did. I was like, wow. And I'll like all of a sudden that like hour-long wait just melted away. Like a lot, or I just stopped thinking about it. And now I'm like excited about the food. Yeah. I'm excited about it, and I'm excited, I'm like, and I'm loving the experience. And she's getting me into it. I'm like, oh man, because I was the whole time I'm like, oh yeah, spice chicken sandwich, hot day, like great. Now she's talking to me, and I'm like, this is now I'm excited about it. Get the food, food's amazing. But I just tell people all the time that's a huge thing. And I got to know the owner afterwards, and he was like, that's what you told me. He's like, We're guest experience. Yeah. Guest experience. Like, we have amazing food. We have one to me, it's one of the best spicy chicken sandwiches. Best chicken sandwich, maybe fried chicken sandwich. But that's not his selling point. Right. He's like, that's just how we get them in the door. He's like, the way we get them come back is hospitality. He's like, we are a hospitality-driven, obsessed company, and they still have two lines out the door at both locations. The LA thing, uh, Las Vegas one's blowing up, right? Yeah. I mean, we're talking most restaurants go viral. If they do go viral and they just don't know what to do with it, they screw it all up. They get a bunch of people in, capitalize on it, take that income that the first comes in, and then they'll go away. Yeah. Yeah. Because exactly, everything goes back to normal. They just get this spike. Yeah. How and raise just capitalized, put jet rocket fuel behind it, went up, you know, to the moon. And most restaurants just take the money and then boom back down. And like, oh, we gotta do it again. We gotta try and you know, try and chase that high. And it's like you miss the point of it. Yes. Right? When someone, when you have that influx of people, who cares about that spike in sales? That's the least you want is that spike in loyalty.

SPEAKER_00 13:44

Yes.

SPEAKER_01 13:44

Right? How do I make sure everyone comes back? Because if I can capitalize on that, that means my sales do this instead of doing the spike and going back down. And it shows you like just how I mean I love it when people request my station.

SPEAKER_00 13:55

Yeah. Because they're like, oh, every time people walk in, we get a lot of regulars, a lot of regulars. Oh, hey, Christy, how are you? Hi, I say hi to everybody. And a lot of people are like, how come you're not my server today? And it just makes me feel like I'm doing it right. Doing my job right and making them come back again.

SPEAKER_01 14:10

Right. And that's what it's all about. That's the name of the game. As a restaurant, our goal is to have someone walk in, have a great experience, and want to come back. Yes. That's how we become successful, right? You look at all the big brands: Chick-fil-A, Rich Carlton, Ding Ty Fong, Carbone, like these big, big brands, how do they do it? Their guest retention is through the roof. How do they do that? They consistently give hospitality.

SPEAKER_00 14:30

And it feels my soul at the same time. Yes. So I feel like if that's something that doesn't feel your soul, you don't feel that, maybe you're in the wrong.

SPEAKER_01 14:38

Well, like I said, we're just in it, we're we're we're in an entitled industry, right? That's kind of like that entitlement's run rampant. And so people don't understand like your server. Okay. For example, it's like your server, your bartender, your server, though. We're here of service. That's what a hot our business is. We're here to be of service of people. We're not here to get my tip in my best section with the best guest, tipping the most. That's a me mentality where we're service is a selfless mentality of giving back, of giving to someone, giving someone your energy to make them feel better, right? To have make them have a great experience. That's service, that's hospitality, right? But we have a culture and we create cultures and allow cultures in restaurants where it's about me, my tip, me, my section, me. Why didn't I get my that table me? Why am I not cut? Or the why they not cut, me or my co-workers, what I think they should be doing, me, why are my managers performing the way I think they should perform? And that toxicity is just like allowed. It runs rampant. But when you look at the great organizations unacceptable, like Sam Fox, he has like uh true foods, he's sort of like that. A lot of huge, huge, he's like one of the most successful restaurateurs. If you ever look at that, it's like that stuff is not allowed in his company or his culture, that type of mentality. You don't talk about money. You don't bring up money, you'll talk about sections, you don't talk about guests, right? Unless it's in a really positive way. Right. And and and uh and he's he creates that culture, it cultivates that culture. That's what we have to operate at restaurants, right? We were focused on one thing, giving back guest experience, right? That's number one. If you don't like it, there's a million other restaurants where you can go into the whole entitlement, toxicity, selfish uh environment.

SPEAKER_00 16:07

Definitely.

SPEAKER_01 16:08

So I like your answers. You have good answers. Yeah, and so it's good. I want to uh start talking about your your the top three things that you want to change. So, first of all, connecting better with the younger generations. What's your bottleneck right now in order to do that?

SPEAKER_00 16:20

I hate to say it, but fear.

SPEAKER_01 16:22

Yeah, tell me more about that.

SPEAKER_00 16:24

Um, because the other two are been man managers longer than me. Um, the main manager, she's been there since she was 15 years old and she worked her way up. I feel like if I m say my opinion too much about something and that they don't agree on, then it gets this talk over here, this talk over here, and then it makes me start to be a little insecure about what I'm feeling and what I'm saying. And a lot of it is too, is which I'm learning is how I come off at times too, with how I say things. I grew up in a household where you scream and yell then to get your point across, and you know, like very just I'm very blunt. Like I don't sugarcoat anything. So I need to learn how to sugarcoat a little bit without setting aside my standards.

SPEAKER_01 17:09

What are what are some examples of that? We try to voice your pain and it doesn't really resonate.

SPEAKER_00 17:15

Well, like if the boss is asking us to do things a certain way, and I'm a rule follower, I always have been, like he asks us to do something, I'm gonna do something a certain way. And let's just say they don't want to. It's not that they don't want to, maybe they have a different plan or a different idea. But I wasn't I'm not really included in those plans, kind of. I was kind of dealing with wanting to do this, but then they're doing it this way, and then I was trying to find a middle with everything without stirring the pot too much.

SPEAKER_01 17:42

Yeah, and I mean that's definitely I I know that crux because I've been there a million times, right? Where, you know, to be honest, you like the rule follower, the being the person that cares, being the person that gives a great guest experience, caring about the guest experience, truly. Like I just I really do care about the guest experience through and through. No matter what restaurant I'm working for, I care about the guest experience. And it becomes a rarity, right? With those three things, with being a rule follower, with the guest experience and being consistent becomes a uh a rarity and it becomes frustrating when you're feeling like you're the only person doing it, you know, at a high level and being consistent and you only feel like you're the only person caring. But with the younger generation, it's definitely more of like leading by example. That's like the number one thing. That's what I try to do is lead by example.

SPEAKER_00 18:24

Do as I do, not as I say.

SPEAKER_01 18:25

Exactly. 100%. Um, because what you're probably already learning is that you can't change people with words. You can't change, you can't will them with words, and that's that's it, bottom line, period.

SPEAKER_00 18:35

I am enrolled in a business leadership professional communication. And the owners ask me to take a class, and I'm definitely open to it, and I'm learning more about myself than I have in a really, really long time. I don't think we I personally don't think I realize how I come off sometimes. I think I'm just trying to get my point across, but sometimes it's coming out as aggressive and like almost like, what do you mean you don't understand what I'm saying? What do you mean you're not doing it the way I'm doing it? So I'm definitely learning how to know, like I'm Italian, I talk with my hands all the time. But I'm learning that how I talk with my hands can be either aggressive or it can be welcoming as well.

SPEAKER_01 19:11

Yeah. 100%. And so it's like that old saying, like, it's it's not what you said, it's how you said it or how you say it. So yeah, that's that's really important to understand. It's it's politics, right? At the end of the day, you have to be political and not like politically correct, but political as in like you do have to say things in a uh you have to package them the right way, frame them the right way. Um Especially with that generation. A hundred percent.

SPEAKER_00 19:34

I don't want to hurt anybody's feelings, and I don't want to come off as like, wow, Christy said this, Christy said that. It's like, well, I just said that, but you know what I mean?

SPEAKER_01 19:43

Like, right. He didn't mean anything by it. Yeah. So but that's part of it is being political and and understanding. When I say political, I mean like think about like how do I package this up the right way to deliver the message. And sometimes it's also just understanding that like it's like, is this my place to fix this thing? Like that was one thing I struggle with a lot. Learn to definitely fix stuff that's not my job to fix. But I see it broken, I know it's affecting the guest experience, I know it's affecting the business. So I feel like it's my place to kind of go in and fix it. But then what happens is I just end up chasing my own tail and getting really frustrated doing it. Yes. And all that does is affect my mental health. Or just accept things for the way they are. Yes. Right? Like these people aren't gonna perform on this level, they're not gonna do these things. Um, and that's okay.

SPEAKER_00 20:26

That's been a really hard transition for me to do that because my one of my managers, she's been there 20 years. She's regional now because he runs a couple of restaurants. And she keeps instilling me, Christy, care less. And it doesn't mean I don't care, but care less about others, others and what they're doing. And I'm doing that and I it's working, but it's instilled inside my head. I'm like, why did you leave that out? Why did you you know? But I'm not saying it anymore. I'm kind of just doing it to myself.

SPEAKER_01 20:53

That's that's something too. I'm glad you really brought it up because I learned this lesson a couple different ways, but I learned it from road rage. Do you have road rage, Firsty?

unknown 20:59

Yes.

SPEAKER_01 21:00

So I have road rage, and you know, I get just you just get freaking really angry, right? But look, like for example, someone cuts you off, right? And it's like, okay, think about that for a second. They cut you off. Like, why do they cut you off, right? They cut you off because they didn't have to get over. And and right, it's like, what do you do? You take it personal, right? You cut me off. You take it off. Totally take it personal, yeah. How dare you? You just mess the wrong person. Like, if you've gonna cut someone off, you don't cut me off. But it's like, it's not personal. No. They would have they just you just happen to be the one that they cut off. They would have cut off anybody, so it's not personal. A. B, you getting upset does nothing. It caught zero. Like zero accomplishes nothing. It just gets you stressed and worked up, right? Yes. And so it's like when you cut someone off, when someone cuts you off, just understand have I ever cut someone off? Yes. I've definitely cut people off when it's convenient for me. Right. So they're cutting it off, it's cutting me off, it's convenient for them, and I'm gonna let it go, right? It's good. Good, right? Like I I and I I'm not gonna, and so but but there was a time when I was trying to come to that point and I wasn't accepting it. I was just saying not to get mad, right? I wasn't saying it out loud. Yes. So I was sitting there and I'm like, I'm not mad. I'm not mad, right?

SPEAKER_00 22:05

Or just take a deep breath and you're like, it's fine. Yeah. Go ahead.

SPEAKER_01 22:08

Exactly right. So then I was like, wait a way, wait a minute. You know, you have to accept it. You can't just not react, right? There's a difference between not reacting and accepting it. And so I would accept it. They'd they'd pull over and it would be that rush of like, you know, like of irritation and uh anger. But then I would stop and I'd be like, again, he's not, it's not personal. It's not an attack on me. And I've done that to people many a times. Right? So have I. Yeah. So I'm not. Why am I why is he? I'm allowed to do it, but he's not.

SPEAKER_00 22:34

Like I what's fair, what's not fair.

SPEAKER_01 22:37

Right, exactly. It's okay. I and I hope you have a great day. Like I hope every, you know what I mean? Like I like I'm I really do. Yeah. And that becomes a superpower. Because then you can kind of now you just accept it and it and it disappears versus trying to hold it down and trying to contain it.

SPEAKER_00 22:51

Because then you're still angry for the next two or three miles after it's already happened. Instead of just accepting, be like, oh, that feels better actually.

SPEAKER_01 22:57

It does feel great. Yeah, because then you're like, I let it go, right? I let it go. It's a superpower. Yes. Because when you trap it in, then it becomes like so so that's what I've done with people, right? When you're working with them, instead of saying, like, why didn't you leave that out? But I'm now I'm not saying anything, but still I'm just kind of like, you know, like it's like I get it. Yes. Right? I get I was young and dumb too before. I was, I was, I was not the best employee. There's a lot of times when I'm sure people hate to work. I know people hate to work with me. And I'm, you know, I hope, I hope you, I hope you grow, right? And hope you get there, but it's totally cool. And I, you know what? I'll I'll take care of it for you. Just build better that way, too. Yeah. And so we kind of go into this this theme, uh, theme of like what you're talking about, and it kind of goes into your part two here, which is um real teamwork. Um, so real teamwork, right? That's a big thing, right? What is real teamwork? Because that's what it's all about. Like if we can work it together as a team, we're successful. Yes. And I always tell people, I'm like, you know, with these situations, the only thing person you control with teamwork is yourself, right? That's it. And you can be the catalyst and the leader. Now, there's a couple of caveats to that. One is that we talk about unconditional hospitality. Do you know what that is? Have you heard of that before?

SPEAKER_00 24:00

I have.

SPEAKER_01 24:00

So unconditional hospitality is obviously there's no conditions, right? So that's how we give selfless hospitality, right? When I'm serving a guest, it's unconditional. Yeah. I'm gonna give you the best experience possible. I'm gonna give you the most. I'm gonna show up the best version of myself. I'm gonna give you as much energy as possible to make sure you have a great experience and you leave in a better mood that you came in. Yeah. And there's no conditions. So you don't have to tip me. You don't have to act a certain way. You don't have to be nice, right? I'm not gonna let things like that stop me from giving you the best experience possible because it's unconditional. Right. That's it. It's like a mother having unconditional love for their child, right? Right. Doesn't matter if that child goes up to be a um a drug dealer, right? Or or whatever. Like it doesn't matter what happens to that child. They don't make the college decisions the parents want to make. Doesn't matter. I still love that child. Right. It doesn't matter what kind of trouble that child gets into. I still love it's unconditional. It doesn't matter, right? Same with hospitality, it has to be unconditional. But I always tell people, I'm like, do you think we can be unconditionally hospitable to anybody besides the guest?

SPEAKER_00 24:54

Definitely.

SPEAKER_01 24:55

Our team members, right?

SPEAKER_00 24:57

Yeah.

SPEAKER_01 24:57

We can be unconditional, which means I'm not gonna put conditions, which means you don't have to act a certain way, you don't have to operate a certain way, you don't have to do a certain thing. I'm just gonna be unconditionally hospitable to you to make sure you have the best shift possible. Right. And so that's where it comes into where you're helping. Yeah. Yeah. And helping.

SPEAKER_00 25:11

Instead of getting angry at someone for doing something I don't think they should be doing, approach it as what can I do to help help you? Or what can I do to like I'm always asking the girls, like, is there anything I can do to anything and do to help? And I really am caring less about the little things. It's just hard.

SPEAKER_01 25:26

It is hard, but then think about that, right? Like we just said, because think about that for a moment, right? I always tell people, like, what first things first is like you're not responsible for your first thought. You are responsible for your second one. Road rage, for example, right?

SPEAKER_00 25:38

It's like a theory, yes.

SPEAKER_01 25:40

Someone cuts you off when you're when you're doing, you know, and and you get road rage, you're like, I'm gonna hit that person. And then that's your first thought. You're not responsible for that. That's just what pops in your head. You can't control that, right? You can control the second thought though, right? Oh, nope, I'm not gonna hit that person because that's crazy. Yeah, that'd be a weird thing to do. That'd be that'd be a crazy thing to do, and I'm not gonna do it because I'm a civilized human being, right? Right. So that's it. So first thought, you you're gonna get angry, frustrated, upset, whatever. And then, but then you have that moment to say, wait, wait, wait, hold on a second, right? That's the irrational thought. Right. That's a irrational thought that's trying to control me, that's been controlling my narrative for the longest time. Let me go back. Take a step back, take a step back and reassess that thought and not let it control my my my mindset, my narrative, right? What if I just clean that for them?

SPEAKER_00 26:19

I know.

SPEAKER_01 26:20

What if I just clean that for them forever? Yeah. What if that just becomes my job, right? And I just become that employee, that coworker that makes that helps them. So there's two things. Without complaining. Without complaining. Yes. Without going, yeah, well, you know, like next time, you're welcome. Just next time just try and do that, okay? Right?

SPEAKER_00 26:34

Or even like, oh, thank you so much for doing that, Christy. I don't even need that.

SPEAKER_01 26:37

I just want to do it. I don't need acknowledgement. Yeah. I'm doing it unconditionally to do to serve you, yes, to be of service, right? Now there's two things to this. One, well, okay, so to think about. One is I used to have uh roommates, right? And I was on my third roommate. And one thing that really, really just frustrated me to no end was when my roommates wouldn't do their dishes. They just couldn't figure out how to get a dish into the dishwasher, right? Yeah. So they leave it out or leave a pan out, they leave a cup out, they'd leave a spoon out. Like just I'm like, why do the bowl and not the spoon, right? Like just stuff like that. And so I would get so frustrated. So I tried everything. I tried telling them what to do. I tried passively, aggressively setting signals. I tried making ultimatums. I've tried like little notes, everything, text, nothing works. My third roommate's coming along and I'm like driving myself crazy. And I said, I can't do this anymore, right? And so here's what I'm gonna do. I'm gonna take control and I'm gonna just do every dish in the house. If I see a dish, I do it. And I'm just gonna make that's my job. Preston's the dishwasher, department dishwasher. And I'm not gonna look for a thank you. I'm not gonna look for an acknowledgement, I'm not gonna look for improvement, and I'm definitely not going to expect them to change their ways. Right. My job now is just do the dishes and put this big smile on my face and be totally cool with them.

SPEAKER_00 27:52

You probably feel better doing that too. You feel better about yourself.

SPEAKER_01 27:56

I did. And that's what happened. So I started doing the dishes, and I would just do all the dishes. And I would I did feel better. I felt like I felt like I took control and I felt like I wasn't, and I took that toxicity out of my mind about constantly thinking about this the situation. And I just did the dishes. And then probably like two months later, he just started doing his dishes. We never said anything to each other. I never was passively aggressive. He would be like, every now and then he'd be like, Hey, thanks for doing my dishes, man. I'd be like, dude, no worries. I was right there. Like, don't like, yeah, just try and do them when you can, you know, like it just defeats the whole shared environment. Yeah, exactly. Yeah, just like, yeah, I got you. Dude, don't, bro. Yeah, that's easy. No, no, no worries. And and all of a sudden he started doing his dishes, all of a sudden he would start doing my dishes. Like, I'd be like cooking and I put something and he'd come out, he was like, and then and then and then he started cleaning parts of the apartment. I started cleaning parts, it all just became this like really, really, really amazing roommate situation. That's why I tell people, I'm like, if you just take charge and just do it, right? Now, there's this other side of it I see all the time with people where they say, Well, they're gonna take advantage of me, Preston. Preston, they're taking advantage of me, right? I'm helping them out, but I'm being taken advantage of, right? Old Preston here is just doing so much of God's work, and people are taking advantage of all this amazing work I'm doing for them, right? And it's like I always tell people like, let's just assess that for a second, right? Who's taking advantage of you, right? Well, I have to clean up after them all the time because they're not doing their job and I'm doing it, and then they just say no Preston's gonna do it, so they just leave the work for me. Okay, let's just say, let's play that out for a year. Say Preston does all the work, this person doesn't. And a year from now, who loses and who wins? Is this person gonna win because they took advantage of you? If they're all, hey, I guess what, guys, I made my first million because I took advantage of Preston. No, no, they lose because they've learned how to become lazy. They've developed a lazy mentality, a lazy mindset, and lazy work ethic. Because that's what it is. When you go into work, how how often do you work? Four to five days a week. You're working four to five days a week. You're spending four to five days a week at a location, you're building a habit. That's a habit, right? Whatever you're doing in those, in that, in those work hours, that's a habit you're building in your work mindset, right? In your in your life. Those are habits that you're building. And so if I'm over here and I'm like, well, I'm gonna let Preston do all the work because he's so stumbed and he just does all my work for me. Well, I'm just building a lazy work habit, right? Yes. I'm using I'm having other people do my work. I'm naturally training myself to be a DC player, right? This person over here, I'm a freaking A player. I do my work and their work.

SPEAKER_00 30:16

Stay in my lane.

SPEAKER_01 30:17

I stay in my lane. I keep the standard for myself and them. That's how much I care about the standard. I'll pick up other people's slack to make sure that the standard lives in this business. And guess what? When I go to get hired at another place, I'm gonna have these freaking badass habits, and I'm gonna talk about it in my interview, and I'm gonna tell them what I did, and I'm gonna look them in the eyes and I know I'm telling the truth. They're gonna hire me. Right. This person's over here, finally graduated college, go to get a degree or go to get a job, and they're gonna think, oh, because I want this job, I didn't want that last job, but I really want this job, I'm gonna just flourish. Yeah, or you're not, because you just developed your habits, and now you have to break those habits. Right. They call it um selective excellence. Okay. Have you heard of that? No. I think I can be excellent over here, even though I've never been excellent anywhere else. I can select where I can be excellent. Oh, okay. But excellence is what you do every single day, right? Right. Michael Jordan wasn't like, I'm really good at basketball, but when I go home, I lay in bed all day and I just like lay on and I just like eat unhealthy food and I drink and I go party and I do a bunch of drugs. But then when I'm on the court, no, no, no. I really care about that. So no, Michael Jordan lived, breathed excellence. Yes. That translated into basketball, right? He was the he was excellent in everything he did. I guarantee you, if he did something, he did to the fullest extent.

SPEAKER_00 31:24

Kobe Bryant's same mentality.

SPEAKER_01 31:26

A hundred percent. Yes, yes, right? Yes. There are better basketball players than Kobe Bryant and Michael Jordan, but they didn't perform better because they built a level of excellence around them that they can outperform them. Right. And that's a difference. So when you have this person going, oh, they're taking advantage of me. Well, first of all, that's probably C player talk. I'm gonna be honest with you. A lot of C players use that kind of talk. A players don't use it. It's like a victim. 100%. It is. Oh, poor I do. Yeah. I I'm an A player. I'll carry the workload. No problem. That's why I'm an A player. I'm just thinking about commenting. Commenting or even I take I take pride in it. Yeah. That's fine. I'll pick up your Slack and I'll pick up your Slack. Guess what? I'm building up a habit. If we go to compete for the same job, I'm gonna, I'm gonna, I'm gonna put you to sleep.

SPEAKER_00 32:06

Yeah.

SPEAKER_01 32:07

You're not gonna even compete with me. Yeah. And guess, but the problem is this person who's letting everyone else pick up their Slack, being a C player, oh I'm above this job, I'm above this job, right? I don't need to do this stuff. I I know better. They're gonna go for that real job that they get, right? With their degree, they're gonna be competing against other A players that have been practicing at their restaurant job, right? Yeah. And they're gonna eat them for lunch. They're gonna be like, get out, dude, this guy's a joke. You paying me? Right. And then that that's where you start having that career. I'm making this 50,000, 5% raise, 3% raise. And it's like, or I'm just skyrocketing the moon, right? Right. That's why you make the most tips. Right? Yes. You're working the same hours as them, making more money. Yes. Hmm. I wonder why.

SPEAKER_00 32:49

Yeah. In the last few years, I've seen my income at the end of the year going up at least 10 to 15 grand. And we're in a so-called recession or we're at war, whatever it may be. And I don't know the number side of it. I know that that's their job over there, and it stresses the owner out sometimes because he's a numbers guy. But what I do see in my pocketbook is I'm just going up and up and up and up. Yeah. And it's I'm doing something right.

SPEAKER_01 33:14

100%. And that's that's real hospitality. And so when we talk about real teamwork, that's what we want to focus on is like just lead by example and just own it and just say, I'm the A player and I'm proud to pick up that glass for them. I'm proud to get their back. I don't need to tell them. Me telling them is doing nothing. Zero.

SPEAKER_00 33:32

I feel like my relationship with those two is starting to shift a little bit more because I'm starting to have that mentality of just doing it without having, I don't need your recognition. I don't need you to say thank you. I feel like sometimes I tend to be like, tell me what you need me to do. Let me help you. Let me help you. I don't need to do that. I'm just gonna do it.

SPEAKER_01 33:49

For sure. A hundred. Yeah, exactly.

SPEAKER_00 33:51

Because I just really need their approval. Right. And I feel like I've always tried to get their approval. And I don't know what that stems from. Maybe it's just my insecurities because I've never been a manager before. So I was trying to learn from them, but now I know like what I'm doing is working, but I still need to learn more about leadership. And I'm definitely willing to grow with that.

SPEAKER_01 34:10

Yeah, and leadership is uh is is something you can learn in your role. No problem. Yeah. And part of being a leader again is just leading by example without again having any conditions, right?

SPEAKER_00 34:20

I don't think that's conditions, yeah.

SPEAKER_01 34:22

Yeah, zero, right? I don't need you, I don't need your recognition, I don't need to thank you, and I don't need you to change, right? I'm here to lead, I'll show you how it's done. Yeah. And I'll and I'll be that gold standard, right? And it has an impact whether you see it or not. That's a problem. And sometimes it has an impact. Sometimes someone might look back that's young and go, ah, I remember. Yeah, I remember what that looked like, and I remember now I know why. And right, that that has an impact on me. Right. And so that's that's real teamwork, right? You have to lead with your will in charge. Now, if you're in leadership, you can dictate the the narrative better, right? Because you're a leader, you're in a role of power. But when you're not in directly in leadership over the person, then you have to just be the golden example.

SPEAKER_00 34:59

I think what I took from being promoted as a manager that okay, I have power. And I took that power as not, I'm not gonna tell what you do this, you do that, but I wanted them to do what I was doing. And they weren't. So it was frustrating me because it's like, well, I'm asking you to do something and they're not doing it, but instead of getting upset, I'm just gonna do it. Just gonna show them how to do it.

SPEAKER_01 35:22

Yeah, and it's a process, right? Like you have to you have to know like when someone's going to be a part of the solution, right? Because that's that's like the big piece. And and that's a big part of leadership too, is like knowing when you can realize that. Yeah, right. And and identify that. Now, a big thing you talked about was alignment and consistency. And so consistency is huge, right? And for especially in a role um, because you're serving people, it's so important that we're consistent. Like this is where leadership should step in, right? Because you guys have been around for a long time. Um, and you guys obviously have been around for a long time for a reason, right? You guys are consistent. The consistency is a big deal because that's how we build our brand, that's how we build brand value, right? We have to understand that uh for bottom line, period. So, what do you do to stay consistent?

SPEAKER_00 36:08

I just follow my heart and my love for the job. I really do. And knowing that the people that are coming in this door, there are a lot of them, I would say 65, 75% are regulars. They're the ones that have kept us in business this long. And so I value that. And so that's what drives me every day is because a lot of these customers are like family to me. Like we we've all become so close and they come in, it's just like, oh, hey, you know, like good to see you. They know more about me than some of my friends do, you know. So that's what keeps me motivated. And also my dad. My dad instilled within me since I was a kid, like, worth ethic will take you far in life, very, very far in life. And I was like, okay, yeah, okay, dad. But I am my dad. And he always was saying, always told me, Christy, you gotta get a better job. You can't just be a waitress for the rest of your life. And I said, why not? That still to this day I get that. You can't just be a waitress, Christy. And like, says who?

SPEAKER_01 37:03

Exactly. And you never you never know where it'll take you, right? You know if you're gonna meet and where it's gonna go. Yeah.

SPEAKER_00 37:08

Because I genuinely, genuinely, genuinely love to do it.

SPEAKER_01 37:11

Yeah, and that's what's important. That's what we need, and then also it's in demand right now, like ownership or there. I we've you know interviewed probably or assessed probably a thousand businesses, and we've worked with over 350 restaurants, and I've talked to countless owners, countless director of operations, and they're just like, we just need freaking good servers that get it, that actually care, that actually enjoy doing this. It's very hard to find. Your your skill set is way in demand, like crazy in demand. Like they because it's it's it's few and far between now.

SPEAKER_00 37:43

Like a lot of the girls that I do work with, you have to be a good server to work there, just because we're so fast-paced. You know, turnover time is maybe 20 minutes or less because it's breakfast and lunch. I just think that what I stand out differently is the feeling I get, I guess.

SPEAKER_01 38:01

Speed doesn't um dictate hospitality, right? Speed doesn't cancel hospitality. And I think that's a big misnomer that a lot of people have when I talk to servers and especially in like, you know, your type of uh restaurants where they think like, well, we gotta be fast, right? In and now they're they're like lunch, on a time limit. Uh breakfast, we have to turn tables, right? Which yes is absolutely important. And yes, you need to be dedicated to that. But at the same time, you have to understand that that does not mean you can't give a form of hospitality. Yeah. We call it micro-dosing hospitality. You've heard of that before? I see.

SPEAKER_00 38:32

Yeah, yeah, yeah, yeah, yeah. Yeah.

SPEAKER_01 38:34

So micro-dosing hospitality is is what it sounds like, right? We can, yeah, you're not gonna sit there and say, huh, so tell me about your weekend, right? But but it's it's it's being able to microdose moments of hospitality just to show them that you care and that you're there and give them that warm feeling, right? So it's the way you greet them, right? It's the way you, you know, it's simple. Here's a simple micro dosing thing. When someone asks you for a side of sauce, right? It's you instead of going, you got it. Sure, no problem, right? Which I'm gonna say, my pleasure. Right, my pleasure. Or if you're talking to them, they give me a extra side of sauce, just slow down. Yeah, absolutely. Yeah, no problem at all. Do you need anything else? Okay, tell me anything else. I got you. I want you to make sure you're enjoying your meal as much as possible. Give me two seconds, I'll be right back. Right, you got it. Just reassuring them. Yeah, reassuring them and just letting them know, yeah, of course you can ask me for anything. Yeah, I got you, of course. Be right back. Yeah, give me two seconds, yeah. No problem. Anything else? You sure? Yeah, better let me know. Yes. Okay, cool. Yeah, got you, right? Yeah. Or you got it, no problem. Yeah, I'll be right back with that. Like it just kind of like it's not a bad thing, but you're just being very transactional. And those are where we can micro dose hospitality. That's not gonna slow down a table churn, right? Just moments like that where you just let it breathe, right? You spend a little bit of time with them. Yeah, you know, and we double check how is how is the how are the pancakes, right? Oh, they're always checking on them. Yeah, right.

SPEAKER_00 39:46

I like to be the first person. Well, because we have the hostesses that help us with a lot. They're like server assistants, basically. They do a lot for us. But I like to be able to be one of the first people they see and then make sure that I'm the last person that they see because they just tipped me.

SPEAKER_01 39:59

Right.

SPEAKER_00 39:59

So I want to make sure that they know I'm very grateful and I always make sure that they have a great day. Thanks for coming in.

SPEAKER_01 40:05

Right.

SPEAKER_00 40:06

Every single table.

SPEAKER_01 40:07

But it's important to also include pattern disrupting verbiage as much as possible, which means like we're not using transactional verbiage. For example, like if you walk up, how's it going today? Awesome. Can I start you off with something to drink? Like, how's it going is is transactional because it's it's preloaded and the other person's gonna preload their response. And it's kind of like a, we're just kind of checking boxes here, right? Truly. No one's like, How am I doing? Hmm. Thank you for asking. Uh I'm you know, actually, I'm you know, they're like, I'm good, how are you? I'm good. What can I get you started with? Yeah. It's very transactional. What Trader Joe's does masterfully, they've engineered their hospitality experience uh very well. And they ask the the cashier will ask you, um, what are you doing for the rest of the day?

SPEAKER_00 40:51

Yeah, they do.

SPEAKER_01 40:52

Yeah. And they'll stop you because you, how are you doing today? Good, how are you? Awesome. What are you doing for the rest of the day? Oh, um, I sorry, I I I wasn't caught me off guard there. Um, I'm gonna go, we're going in and out after this, and then we're gonna go home and hang out. What are we doing? Right? And it forces them to engage. Yeah, right. Versus just like auto response so that now you're you got them in your realm as you're checking them out, then they have to talk about the food. One item, right? Oh, we got the sourdough donuts, those are my favorite. Have you tried them with vanilla ice cream? And they're like, No, I haven't got to try it. Next time you do it, like, oh it's like true. And they do it every time. Yeah, exactly. Now you're like, yeah, but they have been doing that.

SPEAKER_00 41:27

I mean, they always knew they were nice employees, but that makes sense.

SPEAKER_01 41:29

And that's what I tell people. I go, how many trader Joe's are there? Do you think they have like a factory of uh of where they hire people? Just I heard it's really hard to get in there, actually. Yeah, it is. It's it's because it's when they people don't leave. Yeah, right? It looks good, don't leave. Yeah, culture's good there. That's the power of culture, right? So, you know, you can't systematize it, but you want to make sure you're just giving pattern interrupting dialogue where they go, wait, you know, they make some think and engage, right? So, you know, instead of saying, um, how is everything over here? You're like, are those pancakes like amazing today? Are they top 10? Right. You know, what like starting a conversation where they kind of have to respond with something other than yes, no. Right. And so that's I think that's that's important with hospitality, but consistency is key. And that's where you can only do so much, right, in your position where it's like, I'm gonna bring this business as much success as humanly possible by giving them the experience. But you know, if the other employees aren't doing it, you're kind of delivering an inconsistent experience and that's gonna be troublesome, right? It's great that everyone loves being in your section. We should have a restaurant where everyone must be in everyone's section. Yeah, exactly.

SPEAKER_00 42:31

It's a it's a and we do have that a lot. We do.

SPEAKER_01 42:33

Oh, that's great.

SPEAKER_00 42:33

Because we do have quite a few employees that have been there really long time, so it says a lot as well. Um but for me personally, it makes me feel good about myself. Um, but they're coming back because I made an impression on them.

SPEAKER_01 42:44

Yeah, absolutely. And that's what it's all about. And people love that, they love that connection. It's also a balancing act too, because you don't want to get too comfortable with them, right? And that's something that's important to remember. But all right, I love that. You know, with alignment and consistency, I think what you're just that your next steps of like of working on is is is really just acceptance. I think that's that's your next phase of like is it's gonna make your mental health much, much better, right? You're gonna be like a lot happier.

SPEAKER_00 43:13

I've already been much happier since I've had to take a step back. Yeah, because I was so stressed out.

SPEAKER_01 43:17

Right.

SPEAKER_00 43:17

Every day going to work, I was very stressed out. And it was nothing with them, it's me. Right. It was my issues.

SPEAKER_01 43:22

Because your expectations are up here, right? And that's why you want to lower your expectations for other people, right? Not for yourself. Hey, I'll deliver at a high level. You guys, I hope you I hope you do, but when you don't, all good. I got your back and I'm gonna take, I'm I still I see I got your back the same way. Because it's when we expect people to execute in a certain way, that's when we start getting frustrated.

SPEAKER_00 43:42

I already just having this conversation with you. It's like it's the more I talk about it and the more I learn, the more I'm gonna go into work tomorrow and I'm gonna perform that and do my job and help out and not care if they even notice.

SPEAKER_01 43:56

Exactly. 100% becomes a superpower. Yeah. And then it's also A constant reminder and reset, right? Because you have to kind of remind yourself because you'll start naturally kind of flowing into the expectations, you know, anger territory, right? Naturally. Right. Yes. If you don't keep it in check. Yes. Because that's where your mind naturally goes to. Because it's been there for so long, right? It's naturally gonna pull back, right? And it's because you're changing something, you're changing behavior. Right. Changing behavior is like, first of all, very difficult. And and naturally your brain's gonna go back, right? So it's like, okay, let's stop, think about it like while going into work. Remember, I want to stay sane today. Yeah. I don't want to freaking drive myself crazy. I want to have a good shift. So what I'm gonna do is I'm gonna help out as much as humanly possible and not expect to get an acknowledgement, anything in return, not expect anything to change, just doing it to better myself, right? To keep my standard. And then if and then if you can do that every day, you'll see a huge change. Yeah.

SPEAKER_00 44:50

Like I said, I was so disappointed when I had to take a step back. Like I felt like a failure. I felt like, what did I do? Did I do something wrong? But now I'm starting to realize this is to benefit for me. This is to help me grow, and this is to help me really step into that role knowing what I'm doing.

SPEAKER_01 45:06

Yeah, it's one step back, two steps forward, right? Like that's what it is.

SPEAKER_00 45:09

So wherever it's gonna lead me, I may never be a manager, who knows? But I'm open to what's next.

SPEAKER_01 45:14

Yeah, and like also, I mean, my experience is everything happens for a reason. So like I every time I think I had this major catastrophe of a failure happen, it always led to something better, better, right? It was just kind of like a real uh road. I think Joel Walsh, Joel Walsh from the Eagles. Oh yeah. Yeah, he said it best. He said, he goes when when you know, like life seems like chaos. And then when you look back, it seems like a well-written book. Yeah. Like that's what it is. Like it seems like oh, what if the hell? But then you go back and you're like, oh, okay.

SPEAKER_00 45:44

Yeah. Like that was that was that this was what's meant to happen. So yeah, yeah. Exactly. So I'm learning that and I'm accepting that. Yeah. I'm really, ever since this happened, it's only been about three or four months. I've really learned so much about myself.

SPEAKER_01 45:56

That's awesome. I know. Yeah, see, so it's growth.

SPEAKER_00 45:58

Yes. Yeah. Even at my age, I guess it's never too late.

SPEAKER_01 46:01

No, absolutely not. I think yeah, not even close. Yeah. Not even close. Yeah. There's just always room to grow and improve, and and and that's where the wisdom comes in. Yeah. Definitely. All right. Well, thank you very much for being a part of this. I appreciate it. It's very nice to meet you. Yeah, pleasure is online. Wait, before you go, I forgot to mention, right? You just got all this information. Sounds awesome. What do you do with it, right? How do I apply it into my business? Well, like I said before, I'm hosting a live event where I'm going to show you how to do it, and it's absolutely free. So you got the information. Now I want to show you how to implement in your business and make it stick absolutely free. You're going to get a free workbook that you can fill out, that you can take action with. You just got to show up. For more information, see the link down below and keep kicking ass.