How do you even gauge what’s appropriate when partying is part of the culture of your business?

How do you even gauge what’s appropriate when partying is part of the culture of your business?

published by Thor Wood – Founder/CEO

 

I recently dove into an excellent article from Bon Appétit that highlights 5 acclaimed chefs that chose sobriety and purposefully continue on that path. Shining light on a chaotic lifestyle, that is unavoidable in many respects… at some point, whilst working in the industry, you will encounter (or perhaps become shrouded by) the dark side of the food & beverage industry. Working in the F&B world is a high pressure environment. It’s a system where each respective position relies on it’s counterparts, and being short staffed is certainly a major contributor. Many factors go into the creation of the high pressure, and quite possibly the relief.

 

“A lot of young cooks look up to chefs in the press, and the common stigma is, ‘I need to be a badass, I need to be able to drink and hold my liquor and then work through the hangover.”

 

 

“This industry can tear you down if you let it,”

 

Kudos to Andrew Zimmern, Sean Brock, Gregory Gourdet, Michael Solomonov, and Gabriel Rucker. I highly recommend reading the full article.

 

“I want [sobriety] to be something people are proud of rather than shameful of. The simple fact that you have made the decision to take better care of yourself? That should be the proudest moment of your day.”

 

According to the Substance Abuse and Mental Health Services Administration, the highest rates of illicit drug use are found in the accommodations and food services industry, and workers in that industry have the highest rates of substance use disorder: 16.9 percent compared to 9.5 percent on average across other industries. The highest rates of heavy alcohol use are in the mining and construction industries, with accommodations and food services coming in third.