Movement only occurs if there is friction. The simple act of walking requires friction between the bottom of your shoes and the ground you are on. Think walking on ice, the coefficient of friction between the ice and your shoes is very small, the two materials slide against each other, hence no traction, no forward movement.
Restaurateurs tend to have a comfortable level with friction because it allows growth. One does not want to slide against other forces, rather one wants to engage, learn and grow. The engagement with countering forces enables strengths to be developed. The process builds on itself, strength begets strength.
Steven Aitchison post “Being More Couragious” illustrates the movement against resistance concept very well.
“In everybody’s lives, we all build up strength by resisting something. Think about it for a moment. If you want to build up your body strength, you fight against weights to make your muscles bigger and stronger. If you want to be aerobically fit, you fight against machines to make your lungs stronger. If you want to become smarter you fight yourself to study and study some more.”
…”To be more courageous put yourself in more courageous situations.
To be able to stand up for yourself more put yourself in situations where you will have to stand up for yourself more. This way you build up a resistance to the stress you may feel in these situations.
To be a better speaker, put yourself in situations where you will have to speak more”.
Restaurateurs are always resisting against trends, entrenched bureaucracy, and “we have always done it that way” mentality. This attitude spurs growth. When you are confronting the daily grind, it helps to remember that the challenges are making you stronger. Yes, heat in the kitchen is a byproduct of that Friction!
