Story & Lesson Highlights with Christine Schaub

Christine Schaub shared their story and experiences with us recently and you can find our conversation below.

Hi Christine, thank you so much for taking time out of your busy day to share your story, experiences and insights with our readers. Let’s jump right in with an interesting one: What is a normal day like for you right now?
With six rotating side hustles, I’m constantly juggling the calendar and appointments. Some weeks I have three balls in the air—a pretty manageable week. Other times, I may be dog sitting whilst editing a book, whilst filming YouTube episodes one morning, whilst teaching piano one afternoon, whilst popping over to plant up a client’s front-door pots, whilst prepping for a catering gig that weekend.

On those weeks, I have to break down each day into sections: 8:00 AM – Noon, Noon – 4:00 PM, 4:00 – 8:00 PM, 8:00 PM – Midnight. I focus only on the to-do list and appointments during those timeframes, check them off, then move on to the next timeframe. But it’s not all work, work, work. I’ll sneak in 30 minutes of Pilates, 30 minutes of light reading, 30 minutes of social-media scrolling, 30 minutes of phone chatting to break up the list. Planning little rewards helps me stay focused and meet deadlines.

Can you briefly introduce yourself and share what makes you or your brand unique?
I host the Telly Award-winning “Come On Over” YouTube web series which is all about reinvigorating the art of hospitality, with an emphasis on gardening, home décor, and no-fail recipes. I’m also the author of the #1 Amazon bestselling book, “Queen of the Side Hustle: Unleashing Your Potential for Extra Income” where I share my secrets on how I have successfully stacked six hustles to create a full-time income for over two decades. With both the show and the book, I try to motivate people to try new things and expand their “I-Think-I-Can” mentalities. Hospitality seems to be a lost art in our culture today. As a child, I didn’t understand having the gift of hospitality was a blessing and honor. It was just part of our lives, and I loved it. It’s been my experience that people love to be invited for coffee, tea, lunch, dinner, game night, bonfires, and themed parties. But they are less thrilled to be hosting those types of gatherings, so I try to simplify the process for them. I teach people to use what they have, cook food to their comfort level, and create a setting that oozes indulgence and beauty. Our show motto is “Go make someone feel special today.” And isn’t that the best feeling in the world? The answer is yes.

Amazing, so let’s take a moment to go back in time. Who taught you the most about work?
Growing up on a multi-family, cash-crop farm was the best work-ethic experience a child could hope to have. We worked hard and we played hard. We ate what our moms, aunts, and grandmother set in front of us or brought to the field. We got up early every morning to work when kids our age were sleeping in and truly getting a spring, summer or fall “break.”

That ethic pours out of me, particularly when I’m landscaping/gardening as a side hustle. In the relentless, brutal heat of last summer, I heard my husband say to a client, “She doesn’t know when to quit.” I placed a heavy stone I was carrying, wiped the sweat from my face, and said, “I know when to quit: When the job is done.” That pretty much sums up the farm ethic.

What’s something you changed your mind about after failing hard?
I don’t tend to fail—mostly because I only take on jobs I’m certain will be wins. But I’ve changed my mind about certain aspects of a job I feel aren’t worth continuing. Take drop-off catering, for example. I found the profit margins to be too slim after shopping for ingredients, baking/cooking the recipes, then delivering the finished product. Even with a delivery fee, the process wasn’t really worth the $2/hour for my time and effort. When I cater and work a party, I’m being paid a per-person fee for the food, plus an hourly rate to set up, cook onsite, run the event, and clean up. It’s much more profitable and provides immediate insight into how the food and service are received. Saying “no” to low-profit catering was a very difficult choice.

Next, maybe we can discuss some of your foundational philosophies and views? Is the public version of you the real you?
I’m definitely a what-you-see-is-what-you-get person. When I meet book fans or social media followers, I’m thrilled to hear them say, “You’re just the same in person!” And that’s my goal. I genuinely like to meet and hang out with people, genuinely want to help others through my “Come On Over” YouTube series and “Queen of the Side Hustle” book, and genuinely enjoy clients’ pets.

Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. What is the story you hope people tell about you when you’re gone?
I sincerely hope people describe me the way they remember my grandmother: kind, funny, reliable, encouraging, fantastic party hostess, and friend to children. I’d love my pals to have as much fun describing how I saved their parties or days, as laugh over stories of my many verbal and physical faux pas—I do tend to trip over both my tongue and feet with alarming regularity. Mostly, I want people to remember how much I love to laugh, mostly whilst making others snicker along with me.

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