Marcus Guiliano's video: Test of Thyme 29: The Two Sides of Leadership - Good Boss vs Bad Boss

Ever wondered why some people rave about their boss while others can't wait to clock out at the end of the day? Is it the boss, or is it something deeper? In this illuminating episode, Jamie and Marcus dive into the intricate dynamics between bosses and employees that they've observed time and again in various work settings. 💼 What Makes a Good Boss "Good" and a Bad Boss "Bad"? One person's hero can be another's villain. Often, the difference lies in the eye of the beholder—or, more accurately, in the behavior and attitude of the employee. Jamie and Marcus discuss why a diligent, proactive employee might view the same boss very differently from a coworker who is perpetually late or underperforming. 🧐 Your Experience Doesn't Define Reality When someone labels a boss as "bad," is that an objective assessment or merely a subjective experience? We explore why labeling a boss should never be a one-size-fits-all judgment. Sometimes, the issue isn't just with the boss "picking on" an employee; there may be broader underlying issues at play. 🔍 Key Takeaways: The dual perspectives employees have on the same leadership How your work ethic and attitude can shape your relationship with your boss The role of communication and expectations in the boss-employee relationship Don't miss out on this riveting conversation as Jamie and Marcus offer invaluable insights into what makes a good boss "good" and a bad boss "bad"—and why the answer might be more complicated than you think. Subscribe now to "Test of Thyme" for more episodes that challenge conventional wisdom and explore the complexities of human behavior in the workplace. *Get my FREE book at https://restaurantmastercoach.biz/mastercoach11 * Free Coaching call: https://calendly.com/marcusbusiness/15min * Restaurant Success Newsletter for $1 at https://restaurantmastercoach.biz/restaurantowners How to do ONE (simple) THING to Generate $32.67 in Documented Sales for Every Dollar You Invest in Marketing Your Restaurant. http://www.mysimplething.com/chefmarcus Send the most effective messages to convert visitors to leads to costumers and advocates. https://www.activecampaign.com/?_r=JZXUJG86 Visit http://www.RestaraurantMasterCoach.com for bright ideas! Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus, and his wife Jamie, had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and troubleshooting for other restaurants. His master consulting project is 50 mistakes website: a free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including NoFarmedSalmon dot com, ChefonaMission dot com & the controversial FoodFraudTV dot com. On FoodFraudTV, Chef Marcus has called out fellow chefs for not being honest with their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: www.MarcusGuiliano.com. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursuing his passion for food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant. Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted. "Fair Use" guidelines: www.copyright.gov/fls/fl102.html