With the current state of the industry and mass resignations and people leaving the industry altogether, I wanted to tackle the transition from being a hourly staff member to a salaried manager from the staff perspective and the from the owners. It's been a while since I did a shot, so I wanted this to be unabashed about the realities of it.

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Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between.

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Shot #160 - Transitioning from Staff to Management