Spread some Christmas cheer!

When I opened it, there was one week’s extra pay in cash. All the staff had received their normal week’s salary as a bonus. Everyone was pleased, except me. I was confused. I’d only been at the restaurant for a few weeks and this seemed like a huge bonus for such a short time working.

‘You’re worth it,’ the owner said when I questioned him. ‘And we appreciate your efforts so far!’

At that moment, I learned a huge lesson – how you treat your staff at Christmas is how they’ll treat you all year. It is, after all, the time we’d all prefer to be at home. That kind gesture made me want to hang around for the next 10 years. I started as the vegetable chef, worked my way to dessert chef, then sous chef – and finally executive chef.

Every year on the Sunday before Christmas, that same restaurant would also serve a complimentary Christmas lunch for the most vulnerable in their community. The restaurant was always packed and it was good practice for the big day when high-paying customers took their place, as the menu was exactly the same!

This was my second lesson – your community will support you if you support the vulnerable in your local area. It’s something so many businesses do very well.

For the next 30 years, working as an executive chef at multiple venues, I treated my staff every Christmas exactly as I’d been treated that first year. It is, after all, the most stressful time of year for many, especially those with no family nearby.

Everyone who worked for me received a present. Sometimes it was a pen, other times a cookbook or knives, gift vouchers – whatever I could afford or arrange throughout the year with the support of our suppliers and manufacturers.

Over the years, my teams grew from 10 to over 100. My time management had to be committed to the process, as the work demands were intense. I made time. I focused and stayed true to the task I’d set.

One year, I won a competition from a manufacturer with a substantial cash prize. I was able to take six of my leadership team – head chefs and sous chefs – away for a few days on a food tour. I even hired a hatted chef for a half-day to teach the team some new skills.

That team stayed with me for the next 10 years. Having the same staff who knew my standards made my job so much easier. Perhaps these acts were the secret?

At another venue where a friend of mine worked, the owner would write a long Christmas card to all their staff. And there were a lot of them – two 250-seat restaurants requiring over 20 chefs plus waitstaff. In it, they’d thank the staff member for their efforts during the year and personalise it with their attributes and what they liked about their work ethic. I was blown away!

I decided to up my game and copy his example, adding a card to my gift.

Unknown to me at the time, this would become the most important part of my Christmas routine – to take the time to write a personal Christmas card to each of my staff. Not just a “Merry Christmas,” but something pertaining only to them and their journey with me over the past year. Something to make them feel special.

My time commitment to this task increased exponentially and required real mental focus and energy – in the final year, there were over 100 staff! To manage this, I started writing the cards as early as possible to ensure I completed them on time and the words were genuine and motivational.

Once, when I was asked to sign cards for all 450 staff in the club, I wrote a personalised message on every card. At the busiest time of the year! The other managers mostly just signed their names. I made the time to make a difference, even though I was exhausted and time-poor from the Christmas season trade.

I love the vibe and challenge of the hospitality industry. For it to grow stronger, we need to focus more on the people who make it happen – their welfare, mental health and work-life balance. Attracting young people back into the industry starts with how we treat those already working in it.

And, for me, that starts with Christmas.