To Create a Non-Toxic Environment For Your Team, Start at the Top

Is it the chicken or the egg? Does the hospitality industry attract people who are unwell or does the industry make workers sick? That’s a trick question. Some folks can blend in and avoid their underlying issues, while others may have been trained in volatile environments where the line between right and wrong is blurred.

I fall into the category of the unwell cook who found a home in kitchens as a teenager and...