This isn't so much about money, but about the ebb and flow of the different seasons of my year. I have the thrill and the luxury of owning restaurants at busy seasonal theme parks. This allows me the manic push of high-volume foodservice, and then big chunks of decompression time, leading up to another manic season.
It feels a lot like baking breads. Deadlines have to be met, then one can rest while the chemistry takes control of the next bit of work. Sugar - yeast - water, then wait for the right 'look' to the mix, then flour until the right 'texture' is reached, then waiting ... then doing something, then waiting ...
I usually say "We don't get a day off between April 1st, and December 10th." This is mostly true, although I have different roles and responsibilities at each of the festivals where we have our multiple businesses. I'm trying on different ways to look at these time segments as I hold on to the tools I'll call "Healthy Habits" during the times of year when I'm working 85 hours a week. It's winter, and I have this luxury of dealing with nothing *but* my "Healthy Habits", much like I've taken a retreat. It's not really "Compartmentalization" so much as perhaps an "Assemblage" of skills, roles, and responsibilities.
I've crafted a great life here ... I guess what I'm working on is staying healthy enough to enjoy it for a very long time.
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