Shift Happens: Prioritising wellbeing during the festive season

We are now officially in the full swing of the festive season. The Christmas parties have begun, bubbles are flowing quicker than usual, and guests are perhaps a little more demanding. It can all feel a bit much.  

Amidst all the madness it can be hard to find time for yourself. That’s why we reached out to Natalia Ribbe, CODE Hospitality’s Woman of the Year 2025, founder of LOR (Ladies of Restaurants) and the acclaimed Margate restaurant Sète, to shed some wisdom on prioritising wellness while in the thick of silly season.  

Natalia began her career in New York, working her way up some of the city’s most popular restaurants including Le Cirque and Blue Water Grill, before moving across the pond to take on the London hospitality scene.  

LOR was founded out of the need to create a community that would foster female solidarity within the hospitality industry. The community has grown to host dinners, seminars, online events, and even festivals, all in the name of building community, sharing knowledge and empowering women to move up in the positions of leadership within the industry.  

All the while, Natalia found the time to open a popular restaurant in Margate, Sète, in 2022. The bustling bistro has received recognition from the National Restaurant Awards 2024, a glowing Grace Dent review, and was included in the Good Food Guide 2024 & 2025. 

Join us as we get to know Natalia and learn from her years in hospitality. 

How did you get started in hospitality? 
 
My dad was a chef and hotel manager for Marriott when I was growing up, so I was always around it. But I’d say I really got my start in New York at 19, working as a hostess and maître d’ at Danube in Tribeca. It was my job while studying theatre at Pace University, and honestly, it just felt like hosting a daily dinner party, something I already loved doing in my own time. 
 
What do you love most about the hospitality industry? 
 
I love the people - the connections I’ve made in this industry have shaped my life in ways I can’t even describe. Whether professionally or personally, hospitality has connected me with an incredible community that continues to inspire me every day. 
 
What do you think is the industry’s biggest strength? 
 
At my recent LOR launch in Dublin, someone described the Irish dining scene with one word: resilience. And I think that perfectly sums up our industry as a whole. We’ve weathered so many storms, and our ability to pivot, adapt, and evolve is remarkable. We’re constantly absorbing feedback - from guests, from our teams, and from the world around us, and yet, we keep going. I do hope we get some respite one day, but that resilience is undoubtedly our greatest strength. 
 
What’s the most common concern you hear from hospitality workers around Christmas? 
 
It’s definitely the intensity of the season. Whether you’re in a big city or a seaside town like me, there’s this pressure that comes with the holidays both personally and professionally. Higher expectations, more emotional labour, people often lose their sense of work/life balance. But if you look at it as “just four weeks,” knowing the pace will ease after New Year’s, it helps. It’s a rollercoaster, but one that needs to be managed carefully to keep everyone’s sanity intact. 
 
How can staff maintain boundaries with guests while still offering a special experience? 
 
Boundaries are essential in this industry. You’re at work - not in someone’s living room, and guests should respect that. The key is to set the tone from the moment they arrive. You’re the host, it’s your dinner party, and you set the house rules. Personally, I like to use a bit of cheeky humour to establish that dynamic early on, it keeps things light, but clear about who’s running the show. 
 
Any tips for balancing social life and work during the festive season (and avoiding FOMO)? 
 
I’m probably the worst person to ask, I’m the queen of overpacking my schedule! But I’ve learned that if you prioritise work first and make sure you’ve got one truly joyful thing planned to look forward to, it helps keep you grounded. Otherwise, that festive FOMO can turn into resentment real fast. Also, remember: too much of a good thing is still too much. Choose quality over quantity, and maybe skip a few after-work drinks - nothing kills your festive spirit faster than a hangover and a low mood! 
 
What do you do in your downtime to relax and unwind? 
 
I run to clear my mind, cook to process the day’s dramas, and walk on the beach with my dog. I FaceTime my mom, and I’m a big fan of the therapeutic voice note rant to my best friends, they make everything better. I’ve also started reading again recently to replace the endless scroll of TikTok. 
 
What makes a truly successful Christmas for a hospitality business? 
 
There are two sides to it: financial success, of course, but also team success. If you’ve made it through New Year’s Eve with your team intact, happy guests, and no resignations - that’s a win! The holidays can be an incredibly testing time. If you come out stronger as a team, that’s the real achievement. That said, sometimes people do leave after Christmas, and that can be for the best. Intense periods have a way of revealing who’s truly aligned with your values. 
 
What’s the best part of working in hospitality at Christmas? 
 
The energy! The guests, the atmosphere, the decorations, I absolutely love it. There’s something so special about a buzzing dining room, full of laughter and festive cheer. It’s exhausting, yes, but it fills me with pure joy. 
 
What’s your go-to wine to finish a shift with? 
 
I’m a sparkling girl through and through. Usually a Crémant or a Blanc de Blancs - something crisp and celebratory to toast the end of the night.