Episode Details

In this episode with Donnie Glass we discuss:

• How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come.
• How the military taught him to live on purpose.
• Not trying to be the next Thomas Keller, instead be the best version of yourself.
• The journey to becoming a restaurateur is all bout learning "what not to do".
• Taking time to get to know those you'll be working for; values and visions have to be aligned.
• That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.
• Why a sense of progress is so important to your happiness and well being.
• Guiding and keeping your team members engaged with constant gentle pressure.

INTRO:

After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA.

"Lead from the front."

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Don't waste time. Just do.
2. What is your biggest weakness?
   • Finding the will to do the things he doesn't like to do.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What do you do when you're not at work?"
4. What's a current challenge? How are you dealing with it?
   • Compartmentalizing:
     • Running a restaurant
     • Opening a restaurant
     • Being a husband
     • any everything else life throws at you.
   • Chef is overcoming this by surrounding himself with really great people and leaning on them for help.
5. Share one code of conduct or behavior you teach your team.
   • Show up on time wearing what you're suppose to be wearing.
6. What is one uncommon standard of service you teach your staff?
   • Anticipatory service.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   • Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time
   • Setting the Table: The Transforming Power of Hospitality in Business
   • Mr. Hockey: My Story
8. Share an online resource or tool.
   • GuildSomm.com
9. What's one piece of technology you've adopted in your restaurant and how has it influence operat