Drug usage in Restaurants!!!

[foodpump]

The food service industry is only one of the many industries with a nasty abuse problem. Construction, (now who has seen a framer or a form builder with a lucid, clear head?...) oil drilling, working on the "high" seas, and the uh, "entertainment" industry have a very high rate of substance abusers too. And some of these trades are also notorious for having some of the not-the sharpest-tool-in-the-sheds in their workforce as well. I can also say with great honesty, (and experience..) I've never met a lawyer who didn't drink either....

I challenge anyone to show us a profitable, well run, and established
business where the management endorses drugs or booze in the workplace.

Throughout this thread, I've made my position very clear, I don't tolerate it in the workplace, either as an owner, or a manager, or an employee. I don't gaze at my navel, if I can't change the situation, I'll get out of there, fast.

What's everyone else doing?.....

[oldschool1982]

What would ya'll expect? Especially from a society that idolizes the likes of Janis Joplin, Jimi Hendrix, John Belushi, Jerry Garcia, Jim Morrison, Kurt Cobain...... and any number of the new generation "stars" that have abused, come clean, abused, come clean, abused, come clean (you get the picture by now). We're warped beyond belief and our priorities are definitely in the wrong place. Now I did and do enjoy the music, movies and such of many of those mention and in some ways they are missed but the one thing that everyone seems to forget is that many of these folks died as a direct result of the drugs they used and eventually abused.

A couple of ya'll touched on the main issue as I see it so there's no reason to beat a dead horse. I'd also like to thank some of ya'll for validating the statement I made earlier. (and just for the record.....)

And to be totaly honest... those that "use" rarely reach their potential . Note to those that say "oh I work so much better when......" Trust me you're not, you don't and you never will. From the clean (Never used.) and sober (well mostly but always at work. Sober that is.) side of things, half the time ya'll look and sound like fools and do nothing but make everyone elses job harder.

There is no rational argument or statement anyone can make (or should attempt to) for the benefits or acceptability in using illegal drugs anywhere!

As a side note I have a last thing to add for those that use. Personally I never have and you can bank on that. Yeah I talk about alcohol and all and except for a time when I lost several grand in a failed partnership .... I do enjoy a beverage every now and than but never have while working. I even had an owner that wished me to sit and enjoy a glass of wine when they would come in for dinner and I politely refused. (Huh! Maybe if I would've I'd have kept the job a bit longer.....Hmmmmm)
Regardless, I have to take and have taken several combinations or otherwise of pain meds for a really serious back issue. (Phatch you have no idea what you may or may not have opened yourself up for in the future). These meds I know for a fact have not only been publicized about their abuse but I have been offered money to purchase them from even my employees. As far as the latter goes a quick look on my part that conveyed; "I am your boss and you are on the verge of loosing your job for even joking about such a thing...." Anyhow, these meds cause insomnia, mood shifts, heart, kidney and liver issue drooling, dizziness, vomiting and ulcers in addition to several other things. They also carry the risk of stroke and, of course, co-dependency. For the life of me I do everything I can to stay off of them and that includes being in enough pain to...... Why? Because I can't stand the way I feel when I take them. They really don;t take away the pain they just make ya stoopid for lack of a better description.

So what is the draw to use? Each illegal drug available has all of the same risks and more. Plus one of those "more" being you run the risk of having one of those ever popular "flash-backs". How the heck are ya gonna deal with wiping out an entire family (maybe your own) or worse because your driving a car or at the controls of something at work in the middle of one of these?

I've read the things in this thread and heard throughout life that it's an escape. Yet you never really escape since you have to come back to reality sooner or later. The only real escape from things is to either overcome what you're tying to escape from or off yourself. Then again if your using....the latter will probably happen sooner or later so........... Mission accomplished!

[rat]

On another side note, I have worked with plenty people who have sucked without the "benefit" of drugs.

[oldschool1982]

Originally Posted by rat

On another side note, I have worked with plenty people who have sucked without the "benefit" of drugs.

Then I'd say, no matter what they did, they were in the wrong career.

[Montelago]

That is one of the nice things about Vegas casinos. Everyone goes through pre employment drug screening and background check. Then they are subject to random testing several times a year.

[cape chef]

I thought this part of cheftalk was reserved for professionals in the industry?

Unless you have spent years and years in professional kitchens like many on the board have, I would really appreciate people respecting these forums.

[duncan6]

Unfortunately, I agree with many of those who have replied to this message that there is a high usage of drugs and alcohol in the food service industry. My personal experience has shown that usage is not particular to just one type of operation. Having worked in hotels, resorts, family-style, and corporate settings, I can say that the style of operation has little to do with drug and alcohol use among the workers. I see it is the mix of workers (users and non-users) and the company regulations that have more to do with the frequency of drug and alcohol use. For instance, in my present workplace, a corporate dining service, we are not only under the rules of our own company, but those of the corporation we service, when it comes to drug use. Drug screening procedures are tighten due to very high security measures governing over 1000 people at any one time on the company campus. Now, there are certainly "party animals" among my workers at different levels. Still, we are all aware of the "bottom line" about what is acceptable work behavior. Drug and alcohol use in our workplace is simply not tolerated. There is too much at stake when it comes to personal safety. In contrast, I have worked at places where a certain amount of drug and alcohol use was overlooked in the workplace, as long as a direct customer complaint and/or work injury did not become the result of it. Was it wrong? Absolutely. Was it accepted? Yes.

Corporate regulations and worker mix aside, what I would like to leave here in this message is something all food service workers should keep in mind. Much of the success in food service hinges on "taste." As a chef, if I am frequently "sauced" or high, how can I really know how to create and control the true flavors of my food? If I am a server, I should not only know how the food tastes, but coherently and professionally explain the food to customers. Have you ever smelled alcohol on a server's breath as he/she tries to explain the menu to you? I have. Embarrassing, at the very least. Above all else, as a owner/manager, what kind of example am I setting by co-signing drug and alcohol use in my place by overlooking it or participating in it? I love a good party as much as the next person. But, drugs and alcohol have no place in the workplace and can be a serious roadblock to success. For me, I leave the partying for when someone else serves me outside the kitchen. Much success with your report, Alisha.

[shel]

Originally Posted by cape chef

I thought this part of cheftalk was reserved for professionals in the industry?

Unless you have spent years and years in professional kitchens like many on the board have, I would really appreciate people respecting these forums.

I don't see any "Keep Out" signs, nor have I read anything that limits certain sections of the forum to professionals only. Can you point to such a rule?

How many years must one heve worked in a professional kitchen to be allowed to post here? Must one currently be working in a professional kitchen, or would having worked in a professional kitchen some years ago qualify one to read and write in these sections?

shel

[cape chef]

Originally Posted by shel

I don't see any "Keep Out" signs, nor have I read anything that limits certain sections of the forum to professionals only. Can you point to such a rule?

How many years must one heve worked in a professional kitchen to be allowed to post here? Must one currently be working in a professional kitchen, or would having worked in a professional kitchen some years ago qualify one to read and write in these sections?

shel

Please go to the main board and read the professial cooking forums.Hope this helps.

[Jim]

This forum IS for professional users to share experiences and to have questions answered.
As posted on the 'entry' to this forum:

These forums are reserved for professional's in the food service industry
(Please note these forum are intended for professionals only. You are free to read but please refrain from posting.)

Only post insight that you know to be true and not speculation, especially when questioning somebody's character. This is an obviously sensitive issue, so please respond accordingly.

[oldschool1982]

Shel,

You sure got more of nads than grey matter on this one. Note that Jim has Administrator (there are only two) and CC has Moderator tagged to their names. Jim answeres to no one except maybe Nicko but FWIW I believe they are co-founders so that's probably not the case and CC answeres to Nicko and Jim. Not to anyone else. What they are saying is unless you have Chef legitamately tagged to your experience level there are plent'o other places for you to converse with folks on Chef talk. Please honor their request no matter how boldly stated!

Since the post that this addressed was deleted............Nevermind

[Montelago]

Well stated

[ShoeMaker]

Have been following this thread over time, with slight amusement...... not that there aren't substance abuse problems in restaurants, but I'd be willing to bet, if averaged out across the board of people in general, the rate of overuse/abuse is identical to factory workers/medical workers/lawyers/white collar suits/everyman.....yeah, there are losers in ALL works of life.
As far as what one chooses to ingest, I feel that's left to their discretion in their off-hours (been there, done that, decades ago ) - employers expect one to be sober and clear-minded while on-the-clock, and that's how I rollll...... I have no time for f-ups on the job.
As far as actual usage (noticeable) on the job, my experience has been that alcohol is the biggest problem ...... but, in perspective, the vast majority of my jobs have been fairly "drug-free" as opposed to open usage and intoxicated behaviour ..... perhaps I've been lucky, but, other than the occasional loser, the vast majority of current and previous co-workers have been relatively stable/sober individuals while working. And this is coming from someone who has seen/done just about everything under the sun, but always after hours, never at work, so I'd know it if I saw it on-the-clock.
"Blaming" using on the industry (stress, hours, whatever) is just an addict cop-out..... I have no time nor sympathy for addicts of any sort At all .... ever ... Addiction is not a "disease," ....... it's an excuse for being weak, as I see it.

[bbay]

Originally Posted by abefroman

So you've worked with a lot of scum bags then. I doubt its that common especially among people who are the top chef's/sous chef or anyone who take their work seriously. What start restaurants were these that you worked in?

Also, I doubt any of the chefs on the food network are users.

whoa nellie!!!
not trying to start a fight! really!
i don't know what a 'start restaurant' is, but i think that maybe it sits atop a high horse...?

there are drugs in the workplace (period)

'how much of it are you going to put up with?' is the question.

[abefroman]

Originally Posted by bbay

whoa nellie!!!
not trying to start a fight! really!
i don't know what a 'start restaurant' is, but i think that maybe it sits atop a high horse...?

there are drugs in the workplace (period)

'how much of it are you going to put up with?' is the question.

That was an obvious typo, I meant star, I'm assuming these aren't 4 or 5 star restaurants you are talking about.