Creating defined work hours and not blurring the boundary between home and work life is important to minimising stress at work. For food service directors, getting the work-life balance right is especially hard at traditionally busy times such as during the holidays when extra catering demands can coincide with employees wanting to request time off. To cope, it’s important to ensure you aren’t left short-staffed and over worked, while making it an equal priority to be able to turn off the career and take care of yourself after hours.

Key Takeaways:

• Stress in the workplace carries into personal life in over 75% of the population.
• During holiday seasons, workplace stress is more likely to increase.
• To reduce stress carrying over into personal life, eliminate work thoughts at a certain time each day, to focus on you.

“”Food service directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves.””

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-reduce-stress-work-not-take-it-home