Thanks for the response, we have each had our own very different business' for 14 or 15 years. Long hours are a high class problem versus no business. The recession was tough. I am used to getting up at 2 or 3 AM, working for a few then a short nap to get ready for the day. Chef getting cursed at by rich hosts' for not having dinner ready at 6:26 ... versus 6:30 ... has developed thick skin. In my business there is the issue of not getting paid many thousands because they are few states away. Being stiffed for even several hundred on a stolen CC doesn't seem so bad. I have been lurking here for a while.
Reading about working your fingers to the bone, my accountant told me years ago that if I am working too much then I am not charging enough. In my business that has worked. I don't know how that goes as an inn keeper tho. It might depend on the location as to why people come to the area and how much money they want to spend. A place on the fringe is not what we want.
We have been working on the legal aspects of the business, LLC or S-corp. Separating the different operations of B&B, catering, and even what I do. Chef/caterer has made more in one weekend that I have in a quarter. Although I am expecting political fund raisers in the next year to be a last hoorah for all of that in the current locale due to changing times. I am concerned about having only 5 bedrooms.
Chef/caterer's experience with kitchen approvals, grease traps, ins., & certifications have been epic. I couldn't do that, but some have endless patience. And, are still great in working with the public. Its all relative I guess. Ergo ... Chefs arm candy, aka "grunt".
If you are self employed, then you darn well better be doing something that you enjoy..