10 Tips For Becoming A Boss B*tch (As Told By 10 #GirlBosses)

Photo: WeHeartIt

By Stephanie Maida

Sundays are for sunshine, sips, and some serious inspiration.

This weekend, we spent the day with Taste The Style and Local Creative at their Be A Boss panel, a conversation with female front-runners in fashion and food. It all came together at Brooklyn's Sky Gallery, an airy space in Gowanus, where industry leaders took to the mic to discuss their bomb-ass careers and the secrets of their success.

The Beatrice Inn's Angie Mar, Nourish Kitchen's Marissa Lippert, and Nitecap's Natasha David spoke on a panel moderated by Mina Stone, author of Cooking for Artists, while Hannah Dilworth of Concrete + Water, Caroline Ventura of Calliope, and Kai Avent-Deleon of Sincerely, Tommy talked fashion and retail on a panel moderated by StyleCaster's Sam Lim.

Between bites by Nourish Kitchen, Williamsburg Pizza, and Lael Cakes, drinks by The Garret, Illegal Mezcal, and JUS by Julie, and exploring the pop-ups by Lady Fancy Nails, Sincerely, Tommy, and Aurora Botanica, we actually took in some solid career advice from these inspiring entrepreneurs. Here are their top tips.

1. Take A Leap Of Faith
Almost every lady we heard from stepped out of their comfort zone, faced their fears, and took a risk. Angie Mar, for one, left a booming position under fellow #GirlBoss April Bloomfield to take on The Beatrice Inn. And seriously, look how that turned out!

2. Take Every Job
At least when you're just starting out. Natasha David, Co-Owner and Head Bartender at NYC hot spot, Nitecap, thinks there's nothing wrong with starting from the bottom (after all, now she's HERE). "I could do the job of every one of my employees - I could wash the dishes, I could take out the trash, because I have done that."

3. Forget About 9-5
Across the board, these women spoke about their hustle game. From restaurants to retail spaces, they all spend six to seven days working or checking in. But if you love what you do, and your business is your baby, it really doesn't feel like work at all.

4. But Don't Forget To Clear Your Head
Nourish Kitchen's Marissa Lippert did, however, mention how important it is to clear your head. Step out for an hour or go away for the weekend. It's important for your own well being and you can look at your project with fresh eyes and a refreshed mind.

5. Don't Be Afraid To Admit Defeat/Seek Help
Obviously you're a wonder woman, but even superheroes need help sometimes. When the pressure's on and you need some advice, seeking help is vital. And you'll be a stronger person for it, not a weaker one.

6. Find A Mentor/Be A Mentor
In that same vein, it's super important to find yourself a mentor you can trust. Angie Mar said that she was lucky to have people invest time and effort into her, and to pay it forward, she does the same to her chefs. Find someone in your field whose advice you can take to heart, someone you respect and who you can emulate.

7. Go To Burning Man!
No, seriously. That's how Hannah Dilworth, Co-Owner and Buyer at Concrete + Water finally decided to open her store with her fiance. Maybe doing Molly in the desert isn't your thing - but do what you can to get inspired, get fresh ideas, and get the courage to go for it.

8. Learn To Say No
Kai Avent-Deleon, Owner of Sincerely, Tommy, says she's normally a pretty chill person (aren't we all?). But when it comes to being a boss, you have to be firm, say no, and figure out which opportunities are the right opportunities.

9. Have Laser Vision
No, not eye surgery. Just see ahead, see the greater picture. Remember what you're working towards and know what you want to accomplish that day, that week, or that month to get there. Wise words from Caroline Ventura of Calliope and BRVTVS.

10. Surround Yourself With Supportive People
This is probably the most important thing. Surround yourself with good energy and people who support you and your vision, whether it be friends, family, or employees. Good vibes and good luck!

This article was originally published at Guest of a Guest. Reprinted with permission from the author.