December: glorious chaos. January: the inevitable crash.
Neither is sustainable, is it?
What We're Talking About
By the end of this, hopefully you'll:
- Understand why January is uniquely brutal for those of us in hospitality
- Get real about the financial and emotional toll of the slow season
- Spot the industry-wide habits that make this all seem normal
The Cold, Hard Truth
From a thread where 273 hospitality workers were brutally honest:
"I hate the culture around calling in sick in kitchens... 'If I call out sick I'm going to fuck everyone over and they'll give me shit' / 'I can't afford to have a day off' / 'If I come in ill make everyone ill and everyone will be pissed'"
> — A kitchen worker who's been there, done that
This is the daily tightrope walk for hospitality workers. But in January, when the tills are quiet and everyone's running on fumes, it's even more precarious.
January: By the Numbers
Let's lay out what January actually looks like:
Revenue: Down 15-20% from the December high Tips: Plummeting 30-40% (thanks, Dry January and everyone watching their spending) Hours: Slashed to save pennies Energy: Non-existent after the festive blitz
I overheard this gem the other day:
Server: "Ugh, I hate it when it's this quiet. I can't live on £400 a week."
Cook: "You make £400 a week?!"
> — A classic kitchen exchange
Even when things are slow, the pay gap between front-of-house and back-of-house can be a real source of friction. January just turns up the volume.
The Great Escape
An industry lifer with 18 years under their belt posted this:
"Anyone hoping for the restaurant they work at to not get business? At this point I hate this industry and I'm looking to find a new one."
> — Someone who's had enough
According to The Caterer, 30% of hospitality workers thought about throwing in the towel in 2024.
And when does that thought turn into action? January. When the post-Christmas comedown kicks in and you realise the relentless pace isn't slowing down.
Self-Care Isn't a Dirty Word
The average chef is clocking 48+ hours a week during peak season. December? Forget about it.
January should be time to recharge. Instead:
- Owners are sweating about rent
- Managers are scrambling to cover shifts after staff bail
- Line cooks are grafting extra hours to make up for lost tips
- Everyone's pretending they're totally fine
That's not strength. That's a broken system.
Time for a Reality Check
What would real recovery look like for you?
Not the unused gym membership. Not the "sleep is for the weak" nonsense.
Proper, soul-restoring recovery.
When did you last have a proper day off? A day where you didn't think about work, even for a minute?
Your Mission, Should You Choose to Accept It
Block out one recovery activity this week – even if it's just half an hour.
Not "if I get a chance." Actually put it in the diary:
- A walk that doesn't involve dashing between the kitchen and the freezer
- A meal cooked by someone else (bliss!)
- An hour with no phone, no orders, no demanding customers
Do it now. Treat it like a fully-booked reservation.
The Numbers That Should Keep Us Awake at Night
- 50.3% of hospitality workers struggle with their mental health
- 48+ hours: the average chef's workweek in peak season
- 30%: considered leaving the industry last year
- January: the month when many actually do it
These aren't just numbers. They're your mates, your colleagues. They might even be you.
Where to Find Support
Hospitality Action: 0808 802 0282 The only charity dedicated to helping hospitality workers. They get it.
The Burnt Chef Project: theburntchefproject.com Focused on mental health in professional kitchens.
Time management tools:
- Notion (free for personal use)
- Todoist (basic free version)
- Good old paper diary (sometimes you can't beat the classics)
Coming Up This Week
Monday: We're All Feeling It - Building solidarity when everyone's struggling Tuesday: What You CAN Control in January Wednesday: Ways to Make January Easier Thursday: February is Coming (thank goodness!)
What's the one thing that would make January suck less? Share your thoughts on X or LinkedIn.
About booteek: We help restaurant and bar owners protect their sanity by managing online reviews, updating your Google profile, and providing daily insights. Find out more
Tags: #hospitality #selfcare #january2026 #cheflife #restaurantlife #burnout #timemanagement
Quotes Used: Q-2025-12-003, Q-2025-12-004, Q-2025-12-009