[GreenMan13]

SO, I'm not sure how many other cooks/chefs we have on here, but I know that the overall prevalence of mental illness in kitchens and the hospitality industry in general is through the roof, most of it undiagnosed. That being said, Anyone want to share their stories of success or failure in dealing with your illness at work? How does your chef or manager take to you, if they know you have an illness? What are some things that you find help you get through the days and nights of service? I would be happy to share my experiences too, but I figure we can all learn things from each other!
Cheers!

[healingme4me]

I don't think my anxiety is all that noticeable to others, to be honest. I also work in the parameters of within a school department and maintaining 'stability' is actually written into all new hire applications. I think that's standard for any school hire. I don't disclose my MS that's in remission nor do I discuss the depression that ties into the neurological illness.
One word that gets tossed out within circles is neurotic when anyone is a bit over the top with expectations but not necessarily towards myself.
I really think anxiety above most anything else is a dominant MH symptom in the field.