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.  Show notes… Favorite Success Quote or Mantra. "Lead from the front." Click here to join the Line Hotel Team... or follow this link: https://www.thelinehotel.com/austin/ Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Don't waste time. Just do.  What is your biggest weakness? Finding the will to do the things he doesn't like to do.  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?" 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.   Share one code of conduct or behavior you teach your team. Show up on time wearing what you're suppose to be wearing.  What is one uncommon standard of service you teach your staff? Anticipatory service.  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 Share an online resource or tool. GuildSomm.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? His wrist watch. Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It all starts at home. You're only as good as your last plate. If you're not enjoying, don't do it anymore. Contact Info GrisetteRVA.com @GrisetteRVA Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful