The hospitality industry is very much a people focussed career and requires much of your personal energy to service customers and care for staff that also do so on the front line each day. Your personal energy is an important component productivity. Most people cycle between positive and negative energy states during the work week. But the percentage of time spent in positive and negative moods varies significantly. Some people seem to be overwhelmingly negative, which makes to tough for them to work in hospitality! Others in similar circumstances can remain much more positive.
Therefore, to increasing the time spent in a positive state will improve your personal productivity. Here are a few suggestions to be mindful of that will not only support your working conditions and those around you but also your personal life:
1. Work first on your relationships.
A simple yet prime issue, relationships are both our best sources of happiness and our biggest sources of problems and frustrations. Developing good relationships and improving or ending the poor relationships in your life will increase your personal energy. An effective tactic to start improving your relationships is to develop better personal boundaries and standards and work on reducing tolerations.
2. Develop a routine to start every day in a positive mental state.
It is very helpful to start the day with a routine that creates positive energy. Many people find activities like an early morning walk, exercise, meditation, quiet time, etc., effective in getting their day off to a positive start. It is easier to stay positive, if you can start with a positive attitude.
3. Learn how to monitor your current mental state and changes to it.
This is a complex area, but if you can link negative mood changes to a source or cause, then you are frequently in a position to quickly change back. The important point here is once you are in a negative state, get the message or value from the situation, then take some action to return to a positive state.
4. Create an energizing physical environment.
Invest some time and money to make your personal surroundings pleasing and energizing to you. Some small items may make a big difference to how your personal space affects your moods. Poor lighting can lower your mental state, especially in the winter in rainy Vancouver! Some people report a big improvement in their mood just by cleaning up their bedroom and making the bed before leaving for work. Clutter is de-energizing to many people. A sink full of dirty dishes is de-energizing to some. A small water fountain can create a feeling of energy.
5. Carefully monitor your self-talk.
Negative self talk is a common source of low moods. When you are hearing negative self talk, be alert to the unrealistic, overly negative messages. Focus on getting any truthful message, then shifting out of overly self-defeating criticism. It is true that we are usually our own worst critic.
6. Deal with problems effectively.
Problems are a part of life. Few people enjoy problems. But, in many cases we can learn from them and it may help to ask yourself several questions, such as:
•What am I contributing to this problem?
•What Life Lesson have I been missing here?
•What is the worst that can happen and how can I improve on that?
•What am I doing right?
•What am I going to do differently?
7. Focus your energy on attracting more of what you want.
Time and energy spent dwelling on problems is frequently better spent pursuing desirable goals. It helps to examine your own contribution to any difficulties and understand how you may need to change. Then be sure to ask others directly for what you want from them; don't fall into the trap of under communicating. In this way, you are always making course corrections and moving forward.
8 Be a positive energy source with others.
Negative energy seems to attract negative results. Keeping your own mood positive can encourage positive moods and suppress negative behaviour in others.
9 Avoid using negative energy as an energy source.
Many people have a shortage of positive energy in their lives and use negative energy as their energy source. They create busyness, use deadlines, crises, and problems to keep them going. In many cases, their motivation patterns shift entirely from seeking pleasure to avoiding pain. In most cases, serious burnout is the eventual result of becoming dependent on negative energy sources.
Showing posts with label healthy lifestyle. Show all posts
Showing posts with label healthy lifestyle. Show all posts
Tuesday, July 13, 2010
Thursday, June 17, 2010
The Chicken or The Egg Conumdrum
In thinking about the food trends in Canada, I wonder if people eat healthier or make choices based on what's available or do their demands dictate what restaurants produce? This harkens back to the chicken and the egg conumdrum, and I still haven't figured that one out yet.....Whatever your stance, here are some interesting stats about what food consumption trends are like at retaurants these days from fastcasual.com ....
According to the latest research from Mintel, more than 60 percent of restaurant-goers think nutritional information should be posted on menus, and two in five (44%) think federal or local governments should facilitate such actions.
"Menu transparency will allow consumers to have control over their food decisions with a complete understanding of what they’re eating," said Eric Giandelone, director of foodservice research at Mintel. "However, getting people to eat healthier requires more than just posting calories or adding healthy options to the menu…the food also has to taste good."
When going out for dinner, nearly 60 percent of survey respondents said they want something that tastes great and 23 percent claim to want to eat a healthy meal. Only 14 percent of diners said they are never interested in ordering a healthy restaurant meal. This insight shows that restaurant patrons are attracted to healthful meals, as long as they’re full of flavor.
Nearly half of survey respondents report eating healthier in restaurants in the past year and people have different methods for doing so. Reducing fat (67%) leads the way in strategies for adopting healthier eating habits at restaurants, followed by eating more fruits and vegetables (52%). Meanwhile, 49 percent of patrons are cutting calories by simply ordering less food.
"From a restaurant’s perspective, there is a concern that healthy menu items may not sell, but there is also a danger to having a calorie-laden menu when the calorie count law starts taking effect," Giandelone said. "There may be some initial consumer shock at the calorie counts and chains may have to start listing lower-calorie options or smaller portion sizes to help diffuse this unpleasant surprise."
According to the latest research from Mintel, more than 60 percent of restaurant-goers think nutritional information should be posted on menus, and two in five (44%) think federal or local governments should facilitate such actions.
"Menu transparency will allow consumers to have control over their food decisions with a complete understanding of what they’re eating," said Eric Giandelone, director of foodservice research at Mintel. "However, getting people to eat healthier requires more than just posting calories or adding healthy options to the menu…the food also has to taste good."
When going out for dinner, nearly 60 percent of survey respondents said they want something that tastes great and 23 percent claim to want to eat a healthy meal. Only 14 percent of diners said they are never interested in ordering a healthy restaurant meal. This insight shows that restaurant patrons are attracted to healthful meals, as long as they’re full of flavor.
Nearly half of survey respondents report eating healthier in restaurants in the past year and people have different methods for doing so. Reducing fat (67%) leads the way in strategies for adopting healthier eating habits at restaurants, followed by eating more fruits and vegetables (52%). Meanwhile, 49 percent of patrons are cutting calories by simply ordering less food.
"From a restaurant’s perspective, there is a concern that healthy menu items may not sell, but there is also a danger to having a calorie-laden menu when the calorie count law starts taking effect," Giandelone said. "There may be some initial consumer shock at the calorie counts and chains may have to start listing lower-calorie options or smaller portion sizes to help diffuse this unpleasant surprise."
Saturday, February 06, 2010
Bedroom Communites and Your Restaurant
Apparently, bedroom communities will continue to sleep well, so to speak. According to a study by research company, Mintel, the under 34 crowd rank a restaurant's proximity to their workplace, not their home, as very important/important when selecting where to dine (62 percent of 25 – 34 year olds and 55 percent of 18 – 24 year olds, versus 41 percent of all respondents).
Its new report suggests that in the current economic conditions value has become the mantra of many contemporary diners. However, convenience still resonates with the out-to-eat crowd,as well as extended hours (ie: late-night)and speed of service, especially for those under age 34.
"Though value remains important to diners in this economy, our survey reveals convenience may be equally as important," said Chris Haack, senior analyst at Mintel. "Young adults and young families, especially, are pressed for time, making restaurants an easy and often necessary solution for meals. As foodservice establishments struggle for revenue, improving convenience may help them get diners in the door."
The report also' points out these consumers' attitudes toward delivery and takeout, including:
* Forty-three percent of respondents say they've cut spending on delivery and takeout this year.
*Approximately one in six 18 – 34 year olds say they're spending more on these convenient services compared to 2008.
* In the past three months, 18 – 34 year olds were twice as likely as the general population to have ordered delivery.
* Approximately 30 percent of them picked up food from a restaurant, compared to 20 percent of all respondents.
Restaurants make mealtime easier, especially for 25 to 34 year olds, many of who work full-time or have young children. Nearly half (49 percent) say they dine at casual restaurants because they’re too tired to cook, while 40 percent do so because they have no time to prepare a meal. (This compares to 40 percent and 30 percent of all respondents, respectively.)
But special occasions, food quality and socialization remain top reasons that younger adults go to restaurants. “Restaurant usage is truly integrated into the lifestyles of adults under age 34. Many people value the fact that they can get quality food with minimal effort at a restaurant. As a bonus, they can spend that meal time with friends or family,” said Haack.
Its new report suggests that in the current economic conditions value has become the mantra of many contemporary diners. However, convenience still resonates with the out-to-eat crowd,as well as extended hours (ie: late-night)and speed of service, especially for those under age 34.
"Though value remains important to diners in this economy, our survey reveals convenience may be equally as important," said Chris Haack, senior analyst at Mintel. "Young adults and young families, especially, are pressed for time, making restaurants an easy and often necessary solution for meals. As foodservice establishments struggle for revenue, improving convenience may help them get diners in the door."
The report also' points out these consumers' attitudes toward delivery and takeout, including:
* Forty-three percent of respondents say they've cut spending on delivery and takeout this year.
*Approximately one in six 18 – 34 year olds say they're spending more on these convenient services compared to 2008.
* In the past three months, 18 – 34 year olds were twice as likely as the general population to have ordered delivery.
* Approximately 30 percent of them picked up food from a restaurant, compared to 20 percent of all respondents.
Restaurants make mealtime easier, especially for 25 to 34 year olds, many of who work full-time or have young children. Nearly half (49 percent) say they dine at casual restaurants because they’re too tired to cook, while 40 percent do so because they have no time to prepare a meal. (This compares to 40 percent and 30 percent of all respondents, respectively.)
But special occasions, food quality and socialization remain top reasons that younger adults go to restaurants. “Restaurant usage is truly integrated into the lifestyles of adults under age 34. Many people value the fact that they can get quality food with minimal effort at a restaurant. As a bonus, they can spend that meal time with friends or family,” said Haack.
Tuesday, February 02, 2010
Worry About Your Income No Longer......
At long last, the news we've been waiting for. Time to put in your notice and book your ticket to Sun and Fun! A new study published in the Journal of Epidemiology and Community Health shows that you needent worry about YOUR income and education.....just marry well! The study suggests that the education and income level of your spouse are very important indicators of your mortality, independent of your own education and income level.
According to this study, men married to well-educated women had longer lifespans, all else equal. The researchers suggest that the cause of this might be related to the sharing of information that occurs in close relationships. Well-educated people tend to be better able to take advantage of knowledge about healthy behaviors.
And the critical indicator for a wife's longevity? Her husband's income level or social class.
So if you want to live longer, marry a smart woman or a wealthy man!
According to this study, men married to well-educated women had longer lifespans, all else equal. The researchers suggest that the cause of this might be related to the sharing of information that occurs in close relationships. Well-educated people tend to be better able to take advantage of knowledge about healthy behaviors.
And the critical indicator for a wife's longevity? Her husband's income level or social class.
So if you want to live longer, marry a smart woman or a wealthy man!
Tuesday, August 11, 2009
Fresh New Look At Banff
I forogt how beautiful the Banff area was. This clip makes me want to go back and visit....especially on moped!
Stressed Out? How it affects your Decisions
How Stress Genders Decision Making
Many people in the hospitality industry arestressed out these days - those looking for work and those holding down the fort with extra hats to wear - are beyond their normal stress levels over the past 6-8 months. I mentioned in a previous article that men in Canada are more affected than women with job loss recently and here's a tip about dealing with stress from male/female perspective.
While it's been documented for some time that men take more risks than women (and, thus, are more likely to die violently or have addictive behaviors), a recent study indicates that this gap widens even further when stress is introduced.
When stress indicators as measured by cortisol levels were higher in women, their decision making was less risky than than their control group. Men, on the other hand, made more risky decisions when stressed than their control group did.
To test decision making under stress, participants' hands were placed in ice water while they performed a gambling game involving blowing up a simulated balloon on a computer screen. Points were accumulated with each pump of the balloon, but each pump also increased the risk of the balloon popping, resulting in a loss of all points.
The lesson here? Try to be aware of your gendered inclinations when you feel stressed out, so that you make the most responsible (men!) or effective (ladies!) decision. Consider what you'd normally do, and come up with a plan of action rather than react unthinkingly.
The bottom line? Don't worry, be happy!
Many people in the hospitality industry arestressed out these days - those looking for work and those holding down the fort with extra hats to wear - are beyond their normal stress levels over the past 6-8 months. I mentioned in a previous article that men in Canada are more affected than women with job loss recently and here's a tip about dealing with stress from male/female perspective.
While it's been documented for some time that men take more risks than women (and, thus, are more likely to die violently or have addictive behaviors), a recent study indicates that this gap widens even further when stress is introduced.
When stress indicators as measured by cortisol levels were higher in women, their decision making was less risky than than their control group. Men, on the other hand, made more risky decisions when stressed than their control group did.
To test decision making under stress, participants' hands were placed in ice water while they performed a gambling game involving blowing up a simulated balloon on a computer screen. Points were accumulated with each pump of the balloon, but each pump also increased the risk of the balloon popping, resulting in a loss of all points.
The lesson here? Try to be aware of your gendered inclinations when you feel stressed out, so that you make the most responsible (men!) or effective (ladies!) decision. Consider what you'd normally do, and come up with a plan of action rather than react unthinkingly.
The bottom line? Don't worry, be happy!
Monday, April 20, 2009
Did Your Psychic Tell You To Call In Sick?
How many of us can honestly say we’ve never called in sick under dubious circumstances? Not too many. Approximately 30% of workers have called in sick over a given year, at least once, when they’re perfectly well and taking their golf clubs to the course. How likely would your company be willing to provide that “sick” day if you didn’t make up a false excuse? Some employees and smart companies are realizing the benefits of workers being able to have the occasional mental health day.
In the hospitality industry, where we must provide customers with the utmost respect, professionalism and positive attitude at all times, this is especially relevant and could show some big dividends. We often feel the effects of a “revolving door” with frontline and management staff in this industry. Hotel, restaurant or Club Managers work longer hours than other industries that clock a 9-5 day, in a demanding, high paced, customer-driven atmosphere and then often take the paperwork home!
Many companies are aware that careful attention to the work/life balance of their employees boosts the bottom line. If an employee has time to attend to family, personal goals, exercise, their spirituality, and social network then they are going to be more alert, creative at work, more productive and more loyal.
Why not pay workers to pursue a creative hobby, or for mental health days? IBM, for instance, initiated a program in 2004 that actually paid workers to exercise. It’s a proactive approach instead of a reactive one to prevent real sick time off that can become very expensive for a company paying health benefits, covering flu shots, providing diabetes and high blood pressure tests and so on. Not to mention the various costs involved when you must hire and train new staff.
As with IBM, "more companies today are moving toward a Paid Time Off system, giving employees more flexibility in how they categorize time away from the office” says Rosemary Haefner, Vice President of Human Resources at CareerBuilder.com.
However, if you find the company you work for does not seem open to the concept of a more balanced work/life, you might try one of the following true excuses from CareerBuilder’s survey:
· Employee didn’t want to lose the parking space in front of his house.
· Employee hit a turkey while riding a bike.
· Employee said he had a heart attack early that morning, but that he was “all better now."
· Employee donated too much blood.
· Employee’s dog was stressed out after a family reunion.
· Employee was kicked by a deer.
· Employee contracted mono after kissing a mailroom intern at the company holiday party and suggested the company post some sort of notice to warn others who may have kissed him.
· Employee swallowed too much mouthwash.
· Employee’s wife burned all his clothes and he had nothing to wear to work.
· Employee’s toe was injured when a soda can fell out of the refrigerator.
· Employee was up all night because the police were investigating the death of someone discovered behind her house.
· Employee’s psychic told her to stay home.
Source: For IBM Employees, Healthy Habits Pay Off, Literally, Knight Ridder/Tribune Business News, May 17, 2004. Source: One-Third of Workers Called In Sick with Fake Excuses in the Last Year, CareerBuilder.com’s Annual Survey, October, 2008.
In the hospitality industry, where we must provide customers with the utmost respect, professionalism and positive attitude at all times, this is especially relevant and could show some big dividends. We often feel the effects of a “revolving door” with frontline and management staff in this industry. Hotel, restaurant or Club Managers work longer hours than other industries that clock a 9-5 day, in a demanding, high paced, customer-driven atmosphere and then often take the paperwork home!
Many companies are aware that careful attention to the work/life balance of their employees boosts the bottom line. If an employee has time to attend to family, personal goals, exercise, their spirituality, and social network then they are going to be more alert, creative at work, more productive and more loyal.
Why not pay workers to pursue a creative hobby, or for mental health days? IBM, for instance, initiated a program in 2004 that actually paid workers to exercise. It’s a proactive approach instead of a reactive one to prevent real sick time off that can become very expensive for a company paying health benefits, covering flu shots, providing diabetes and high blood pressure tests and so on. Not to mention the various costs involved when you must hire and train new staff.
As with IBM, "more companies today are moving toward a Paid Time Off system, giving employees more flexibility in how they categorize time away from the office” says Rosemary Haefner, Vice President of Human Resources at CareerBuilder.com.
However, if you find the company you work for does not seem open to the concept of a more balanced work/life, you might try one of the following true excuses from CareerBuilder’s survey:
· Employee didn’t want to lose the parking space in front of his house.
· Employee hit a turkey while riding a bike.
· Employee said he had a heart attack early that morning, but that he was “all better now."
· Employee donated too much blood.
· Employee’s dog was stressed out after a family reunion.
· Employee was kicked by a deer.
· Employee contracted mono after kissing a mailroom intern at the company holiday party and suggested the company post some sort of notice to warn others who may have kissed him.
· Employee swallowed too much mouthwash.
· Employee’s wife burned all his clothes and he had nothing to wear to work.
· Employee’s toe was injured when a soda can fell out of the refrigerator.
· Employee was up all night because the police were investigating the death of someone discovered behind her house.
· Employee’s psychic told her to stay home.
Source: For IBM Employees, Healthy Habits Pay Off, Literally, Knight Ridder/Tribune Business News, May 17, 2004. Source: One-Third of Workers Called In Sick with Fake Excuses in the Last Year, CareerBuilder.com’s Annual Survey, October, 2008.
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