Not only have I designated this area for my own thoughts, experiences and opinions it is a forum for showcasing others as well. Here is a piece I found particularly pertinent because of the high stress environment that exists in the food and beverage world physically and mentally.
Prevent Burnout by Making Compassion a Habit
By Annie McKee and Kandi Wiens
“I am sick to death of the ridiculous situations I have to deal with at work. The pettiness, the politics, the stupidity — it’s out of control. This kind of thing stresses me out to the max.”
Stress is a happiness killer. And life is just too short to be unhappy at work. But we hear this kind of thing all the time from leaders in industries as varied as financial services, education, pharmaceuticals, and health care. In our coaching and consulting, we’re seeing a spike in the number of leaders who used to love their jobs but now say things like, “I’m not sure it’s worth it anymore.” They’re burned out — emotionally exhausted and cynical, as a result of chronic and acute work stress.
Why is stress on the rise? A lot of it has to do with uncertainty in the world and constant changes in our organizations. Many people are overworking, putting in more hours than ever before. The lines between work and home have blurred or disappeared. Add to that persistent (sometimes even toxic) conflicts with bosses and coworkers that put us on guard and make us irritable. Under these circumstances, our performance and well-being suffer. Work feels like a burden. Burnout is just around the corner. And happiness at work is not even a remote possibility.
Here’s the good news: Some people don’t get burned out. They continue to thrive despite the difficult conditions in their workplace. Continue Reading…