drinks for staff??

[Andrew563]

boosehound

I find your flat out honesty to be quite refreshing.

[boosehound]

thats just the kinda guy i am andrew563,thanks a lot , **** you should taste my tasty alcohilic mixtures now they are realy refreshing, hey after all the bible tells ya, the truth shall set you free( o boy i might be setting off a chain event of bible quotes im so screwd now!) anyway andrew563 alls i got to say to you is, say loud and say it ploud.

[NeciPride1]

Drinking on the job is very unprofessional. I would never drink on the job.


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[Nick.Shu]

Heh, Kuan you hit the nail right on the head.

Caffeine
Nicotine
Alcohol

All major food groups. And the occaisional shenanigans and/or canoodling for an emotional shiny coat. As for drinking prior to work or during service, it tends to tire myself out prematurely, so i avoid it and stick to caffeinated drinks until after.

[ChefInTraining]

now drinking before or during work is totally unprofessional......All I can say for those who do is enjoy it while you can because sooner or later an accident will occur......or something and you will be **** out of luck and a job. Boose it seems to me that you are an alcoholic. What's wrong?? Are you bot happy with yourself when you are sober...What do you have to hide??

[boosehound]

accident after a shot or 2 tords the end of service i think not never happend never will not with this crew this is a resort island very relaxed and as far as loosing the job wouldnt happen, not when the owners sometimes order the shots and or partake in them, its a celebration of well the season 9 months long full of well tourism, so we celebrate the sheer fact that we are the best place on the island and the most packed place every night as for other drinks/ shift drinks those come after service during clean up, but since i have been very very ill im not drinking and im fine with it i watch the whole staff do shots a few times in the past 2 weeks and i still have another week to go before im off meds that im taking and even then the doc said cool it for a week after push the water so im gonna so by my count that is almost a month dry of alcohol, and watching people drink for that month, now ive known some realy bad alco's, divorced been in rehab dui's cant see there kids kicked out of culinary school, ya they couldnt go 2 days w/out a drink, me i like to have a good time and i do a good job at it until i got very sick that is(sinus infection and some sort of a virus forgot what they said) (still dont know how i got so sick) so no i dont have a problem if i did i would have drank already even on the meds, but i havent wont and dont, so their you have it chefintraining i could write more but i wont im tired this medication makes me sleepy but is starting to work

[siduri]

This post was an eye opener. and very depressing.
fun = alcohol (huh?)
not drinking = prude (what?)
drinking heavily on the job (any job) = normal (phew!)
remind me not to eat in your restaurant

[jfb1060]

I don't know. I would think that drinking any alcohol at work much less in a kitchen where a multitude of injuries could occur would be terribly risky to say the least.

Nothing against having a few. I have a few sometimes after a long shift in the kitchen but I'm at home when I do it.

Never heard of an establishment providing alcohol for its emplyees before. I would think that there is tremendous potential for litigation if nothing else.

Just MHO.

[briangig]

i've worked in places where you got ONE drink after your shift, maybe a few more depending on who is watching.

The place I am at now, nothing during service, while cleaning up the cooks and dishwashers get beers, but whoever is left to man the line for the last few orders doesnt get a beer. There is one exception thought, when things get hairy out in the steak pit (in the dining room), we have been known to do ramekin shots of brandy...not that I approve.

[Mannlicher]

Alcohol during working hours is not a prudent way to run a kitchen. Free cokes or tea always, but never any booze.
I paid my kitchen guys well, and if they wanted a drink after, there were places still open. My staff did not drink in my restaurant.
Alcohol consumption lowers productivity, lowers safety awarness, and opens management/owner to horrible liability implications.

[AnxiousCowboy]

Drug and Alcohol usage all depend on the person and the amount. I can come into work high and work circles around most of the people I work with and same when it comes to a couple drinks. But it's all about moderation. I can work just as well buzzed but if I'm drunk I get sloppy. A couple drinks just takes away the edge... any more in my case just impairs me. Some people on the other hand would drop the ball with a buzz or when high -- it depends on the person

[oldschool1982]

Ya know I have sure tilted back my fair share of "beverages". "Heck" I worked for TGI Friday's back when we had employee drink prices. Rumpleminz was called "Lombard water" and I loved it. 10 bucks and you could pour yourself outa the place. For Pete's sake the place was 5 deep with just us employees. But only after work! Some of the replies in this topic scare the "Heck" outa me. No wonder our industry can never get any respect. As a collective we ain't earned it if this is the case. Is it so hard to put in a days work without sloppin yourselves up on or before the job?

Ya know I have stayed away from this so far but this is ridiculous. I will end it now before I say anything to unprofessional even though there is nothing professional about the topic or some of the actions in it.

Okay I've put away the soap box.

[RETREVR]

There is enough time to drink without doing it at work.
A drink after work can be a moral builder.

I worked with a very good cook who had to drink three quarts of cooking wine before the dinner service. He could not sauce his own plates. His handle shook too much to use a laddle.

I worked for a very good chef and restaurant owner/developer. He is waiting for a new liver. He will be dead in a year.

I worked for a highly thought of chef who had her her own restaurant (used to be the best in town) and her on catering company. She lost, both and is loosing her house now. Not mention loosing her mariage and the respect of her family and friends and peers.

My dishwasher used to be an add exec in manhattan...before the drinking.

I always refuse drinks for my staff.

[scurvydog]

Originally Posted by boosehound

your right one beer does turn to two and two turns into mixed drinks and so on but this is a resrt island rarely will you find my crue at a bar it closes before we get out of work so naa i say to the barr, as far as accidents go... been their done that and sent the dipshit to ER and then home for showing up to work wasted(by showing up i mean w/out us knowing by wasted i mean a few bottles of jack) if someone gets a round for the kitchen we usually wait cuz hey if they are paying we get the good stuff , yes your also right having a good time in life is a downfall isnt it kaun? and since were a small island and not a chain we dont deal with those kinds of numbers although for our size place our numbers our huge, (food cost in the low 20's)and for soon to be culinary students from a soon to be executive chef of a fine dining establishemnt(season ends i find new work) i guess your just better than me huh? i mean dam i could learn so much from you couldnt i after all my whole carear working 90+ hrs a week let me give you some sound advise the yes chef attitude they tech you in culinary school only gets you so far, you want to get ahead in life? you think your good enough? im a *****, flat out , and at 19 that landed me my first sous position because of that. **** i supose it doesnt even matter anymore i mean my original question in all, i gave some insight for perspective for how to deal with my intern but i realy dont need it anymore she drinks with us now, i suppose they all come around and just learn to enjoy themselfs and not be tight *** culinary students. but hey dont want to down play it im an incredible tight ***

Boosehound...I think I know where you're coming from and I think you'll find this site can be an up tight, inexperienced mob of Puritans from time to time. Oh, BTW, volgarity is not looked upon in an excepting light here. So when you use it, try not to sound "angry" and use the * key for your vowels i.e.; sh*t! See, that will still show up, whereas, "****!", will not. Now, back to your original rant...Drinking towards the end of your shift has always been a sketchy topic. Liabilities through the roof! I am a sous chef in a kitchen with five other hardcore Mexican cooks and one gringo who leaves after the rush. When we are cleaning up, we often will have a beer or shot wich we pay for, and sing Mexican revolution songs. I think this is clearly an issue of moderation and discernement. We take care of ourselves if we want a nice adult beverage as we break down. The owner is cool with it as long as we not ------about it. Then afterwards, we go some bar and close it down and then to afterhours at some unfortunate server's apartment and get ------. "Everything in moderation with occasional excesses" -Neil Peart (Drummer for Rush) In the end, Boosehound, I feel your pain and you sound like you'd be fun to drink with!

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[scurvydog]

Originally Posted by ChefInTraining

now drinking before or during work is totally unprofessional......All I can say for those who do is enjoy it while you can because sooner or later an accident will occur......or something and you will be **** out of luck and a job. Boose it seems to me that you are an alcoholic. What's wrong?? Are you bot happy with yourself when you are sober...What do you have to hide??

Is this an AA site or are we just talking about kitchen life? "chef"intraining, obviously by the handle you've selected, you seem to have inadvertently let us know that you are GREEN. No worries, you'll get your thick skin someday. However, who are you to call someone you've never met an alchoholic? Are you phsycic? Um, do you even work in a professional kitchen? Or are you ------ culinary student who thinks they know everything? I'm just asking...Anyone who has a burr under their respective saddle about cooks and chefs enjoying drink at the end of the shift and there after obviously have not been successful in enjoying adult beverages in a responsible fashion themselves. I bought one of my Mexican dish guys a shot of good tequilla tonight and I felt good to see him appreciate my gesture. He busts his --- for us all night and it's important to keep a high and postive level of morale among the crew. So, "Chefintraining", tell us of your experiences...