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When To Hire — And When Not To

When To Hire — And When Not To
Hiring as a micro-business can feel like a Herculean task, but it’s important to approach the hiring process from a proactive place. Being intentional about hiring doesn’t just apply to candidate selection, either. By determining the capacity or skill sets missing from your team, you’re able to shape the hiring process to find not just a qualified candidate that fits the job description, but someone who will be an investment in the long-term success of your business. In this episode, we talk about determining when to hire and our different approaches to the hiring process.

The question of when to hire and when not to isn’t about neglecting your team’s capacity needs. Rather, it’s about taking a more meditative approach to the hiring process. Beyond determining if your business has the budget to hire and what the capacity needs of your team are, it’s important to consider if your organization needs to change and how it needs to change with the addition of a new hire.

Instead of immediately focusing on filling a role, waiting to hire allows you to let go of the expectations you had for the previous team member and their process and make space for the development of new relationships and ways of working. It also allows your team to stretch their skills (within reason) and gives them the chance to grow before you determine what skill sets your business is missing. This week, we talk about our thought process behind hiring and how we’ve navigated recent questions of expanding our own teams.



This week’s cocktail squeezes some heat out of the last bit of summer. The Michelada combines the flavor of a light beer with ingredients usually found in a Bloody Mary. The beer helps tamper the heat of the cayenne pepper and hot sauce, and lime juice rounds out the savory spice of this drink. The Michelada isn’t for everyone, but we’ve found it’s best enjoyed on a late summer evening.


  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 lime wedge
  • 1/2 oz lime juice, freshly squeezed
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1 pinch ground black pepper
  • 1 pinch celery salt
  • 1 bottle Mexican lager beer, chilled
  • Garnish: lime wedge


  1. Add equal parts salt and cayenne pepper to a plate or shallow bowl. Rub the lime wedge along half the rim of the pint glass and then dip the rim into the salt-cayenne mixture.
  2. Add the lime juice, Worcestershire sauce, Tabasco, black pepper and celery salt into the glass.
  3. Fill the glass with beer.
  4. Garnish with a lime wedge.

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