Uncertainty’s Pleasure. A Study of State of Restaurateurs in Uncertainty Times of Business

This master's thesis is devoted to the study of the phenomenon of experiencing states of uncertainty by successful restaurateurs. The features of perception and attitude of restaurant business entrepreneurs towards business uncertainty situations, which are traditionally considered sources of anxiety, have been investigated. The author has conducted an in-depth theoretical analysis of the psychoanalytic concepts of "negative capability" and its formation in early childhood through the experience of relationships with the mother. Negative capability is considered a fundamental quality of personality that allows one to endure states of uncertainty and incomprehension without clinging to established interpretations and remaining open to new experience. In the empirical part, the subjective experience of four successful restaurateurs was studied using the method of in-depth interviews. A paradoxical phenomenon was discovered - respondents described their experiences in uncertain business situations predominantly in a positive way as a challenge, interest, and inspiration. The hypothesis about the ability of entrepreneurs to derive pleasure from working in conditions of uncertainty was confirmed. The author explains this phenomenon through the lens of psychoanalytic theory: in childhood, the respondents developed a negative capability thanks to the care of a "good enough mother". Mature defense mechanisms have also developed, allowing them to transform a potentially anxious situation into a source of motivation and inspiration. The results of the study are valuable for the psychology of business and entrepreneurship. They reveal the role of personal resources of successful restaurateurs, their ability to remain open to new challenges and find in them stimuli for creativity and business development instead of anxiety and paralysis.