We know that we all need all the help we can get at this time of year, but we also know that we’ve got no time and no attention to spare on extra resources. So all this month we’re going to be focusing right in on the advice you need to get through it, from people who really know. We’re kicking off the series with a bunch of gems from some total industry legends, shared with our resident management and leadership coach Madeleine Geach.

This is for you if you’re gearing up to get a team through the mad month of December. Some actionable advice from a range of hospitality people (from suppliers to managers, floor to kitchen, back room to business owners) on how they approach things – from quick wins and kind gestures to bigger projects,, you’ll see there is no one size fits all. So, wherever you work, whatever your roles hopefully there’s some insights here to make it through to January intact, not sapped! – MG

Daylight breaks and embracing the chaos

Step 1: embrace the chaos. The beauty of Christmas is that it’s only here for a month every year and generally means people are in a better mood. Christmas parties and end of year dinners: people actually want to go out and have a good time. So if you can get on board with that and enjoy the ride you’re halfway there.  Step 2: make sure your staff gets breaks so they can see daylight. With the days being so short, most people will usually get up and go home when it’s dark. 30 mins of fresh air and sunshine (hopefully) will make all the difference and help to break up the day. Step 3: take responsibility as managers. For your team Christmas should be like any other time of year. The more senior members of the team are paid to deal with these stresses, so try not to project this onto the more junior members.

Ed Brewin, AGM, Lyle’s

Find the wins

We don’t really introduce any specific perks in December – looking after people is for life, not just Christmas! Our focus is much more on managing our team’s energy well throughout the year so that the busy holiday season is a win for everyone. This year for example we introduced a 45-hour rota with no doubles. We want people to have a better work life balance January to November, giving them enough fuel in their tank for a busy December. And the big win is the extra money in their pocket they get at this time of the year.

Itamar Srulovich, co-founder, Honey & Co

Focus on wellbeing and welfare

To support our teams during the busiest time of year we have an allocated welfare budget. Each restaurant is given money to use how they want and lots of them spend it on food. We know the kitchen team is working hard so make sure this doesn’t add to their load. Things like FOH managers making a hearty breakfast and having fresh fruit and snack bowls readily available through shifts. We also share wellbeing tips in briefings and remind everyone to practise self-care after busy shifts. We highlight our stance on customer harassment: we want to send a clear message to the teams that we have a zero-tolerance policy on this and that we have their backs.

Sofia Gassne, Head of HR at Hawksmoor and Founder of Culture Bar (Women’s Safety in Hospitality)

Alcohol-free treats and homemade gifts

I’ve researched some cool non-alcoholic drinks that we can enjoy after a shift so we can have a post-shift-pint without the negative health impacts. It’s easy to fall into the habit of having a glass of wine every night. I want to encourage healthier habits instead. Brett & Sam (Elliot’s founders) always make us Christmas gifts. Last year we each received a good bottle of wine, a scratch card (I won £5!), a branded tote bag and some homemade cookies. It’s a really nice touch.

Nick Dorani, GM, Elliot’s, Borough

Remember people who are far from home

We have a massive range of different backgrounds and cultures. Many people can’t celebrate Christmas with their home friends or family. And for some of our team it’s also a nice way to discover Christmas as they’ve never celebrated it before. We organise a Christmas party with food drinks and obviously a dance floor. It’s our way to make sure everyone celebrates.

Theo Ducher, Head Chef, Kricket Brixton

Free meat and time to recover

Every team member gets a decent bonus, plus a joint of meat for their celebrations (rib of beef, or turkey or anything they want). We also close the door at midday on the 24th for 5 days to give us plenty of time get home to be with loved ones. I’ve tried to make decisions based on a work life balance and – as simple as it sounds – always make sure I thank all team members for the hard work.

Charlie Shaw, Owner, Flock and Herd Butchers

AND FINALLY…

It’s easy to forget that looking after others begins with looking after yourself. In busy periods we can abandon the things that support us just when we need them most. Make some time every day, even if it is just 5 minutes, to care for yourself. What is one small daily step you can take that will have the biggest impact on your wellbeing over the next month? What will help you get through silly season?