Anna Hansen of the Modern Pantry on juggling the demands of business and family
Time management is one thing I always think I’m not particularly good at. I guess I do a reasonable job, but it’s actually quite hard doing it effectively. I think flexibility is key, and always being open to change and accepting of change, and if that’s the case then nothing is ever that much of a problem or a chore. The older I get, the more accepting I am of things not going how I necessarily planned.
It’s constant in a restaurant, because things go wrong every day, from the moment you get in until the moment you leave. Things are going right the whole time as well, but, you know, there are little hiccups, like somebody doesn’t show up with what you’ve ordered, or somebody doesn’t come to work, or a table of five shows up as a ten, or the other way around – so there’s constantly dealing with things like that. And it’s probably one of the key qualities you look for in recruitment in hospitality – flexibility, the ability to work under pressure and be flexible trying to maintain an open mind at all times.
I have been incredibly lucky to have had bosses who have been very open-minded, very non-sexist
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