We are rapidly approaching the end of the year! (I personally can't believe how quick this year went.) For me, this gets me reflecting on how far I've come and what I'm excited for on the horizon. How about you? If you had a magic wand, what would you accomplish in your career before the end of 2025? New title? New company? Promotion or a raise? What would you like to make happen? Share with us and let's see if this network can't make some magic happen for you!

Let's welcome: @Christy Ray - a phenomenal restaurant professional that I've had the pleasure of working with! @Jennifer Bennett - An entrepreneur, Mom and friend who is doing all the things and slaying each day! @Jenn Ruggiero - A FOH extraordinaire, experience maker and creative superstar! Don't forget to introduce yourself, check out the classroom for some inspiration, and add your 2-cents on any posts up to this point. Happy Monday Fam - Let's get after it this week!

We have professionals who both conduct interviews and/or have recently been interviewed in this group. What are some stories - whether an interview that left you feeling great or one that left you in complete shock and horror - that are worth sharing? One that stands out to me was I was in the middle of a hiring spree for a few different locations. One gentleman I was interviewing to be a general team member at one of our locations decided to take his 30 minute Zoom interview while wearing his pajamas and laying in his bed! I was already feeling disappointed by the amount of no-shows and lack of professionalism, and this guy put me over the edge. I told him, "Hey man, there are plenty of other people who want this role and they are showing up in polos, a straight posture, and bringing their best self. What do you think you're telling me by laying in bed in your pajamas? Are you taking this seriously?" He immediately shot out of his bed, sat up, and apologized. I told him he could apply again in a year or so. But that if he was serious about landing a job he needed to take the interviews more seriously. I'm not sure if he ever reapplied but I hope my words helped him to take job-seeking more seriously. We get what we tolerate, and that includes what we tolerate within ourselves. Feel free to share tips, tricks or stories from your own adventures out there in the trenches!

I've heard very different opinions on this topic from various levels of restaurant professionals. I'm curious to hear for y'all - how important is punctuality in your workplace? Does it matter? Do you give a buffer at the start of shifts? What is your experience and if you had a magic wand, what policy would you implement?