Quote:
Originally Posted by Verdasco
The only way to have a restaurant / business take a day or two off if they have high profit margins that covers the total days lost.
for retail, bakery etc, it kills their profit for missing days.
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I admire the hardworking business owners that are willing/able to grind it out 7 days a week to make their business work. I just hope they enjoy and/or find meaning in what they are doing, are comfortable with the consequences/sacrifices that are being made, and most importantly of all, don't physically and mentally drain themselves out from running the business 24/7.
I'm not trying to sound high or mighty or better-than-thou at all. But I personally wouldn't be able to stand a continual drain from work like that at all for anything more than a few months.