[john blaze]

man, booze/drugs seems like it goes hand in hand with this business.i have done my fair share of drinking and smoking never on the job and i didnt care how bad i felt never let it bother my performance.self induced sickness is not a valid reason to call out,thats chefs job to decide to send me home(never has happened)dont drink much any more and havent smoked for almost three years since married with kids dont miss it either if you can keep your stuff together i dont care what you do(not on the job though),what really sucks when the owners are the ones into the downward spiral though lost a couple good jobs,and miss a good set of kitchen soldiers due to there self destructive habits.

just my 2 cents

[Trifoilum]

Hmm, seems hard. D: it seems understandable, though --when the work hours are long and the kitchen's in heat.... it's definitely going to cause a lot of stress.

and it seems not so many people were able to handle the stress without alcohol and/or drugs?

[CThompson]

I totally hear you on this one. I have only been in the industry for a little over 7 years now and it is everywhere. Actually before I went to culinary school, I never smoked pot or did anything else. I drank a good amount but nothing more. When I arrived at school there were too many temptations to pass up and I still smoke and drink to this day. Drinking for me is not a big deal, I do it maybe once a week if that and never when I have work the next day. I still smoke, like I said, and a lot of people in my kitchen do it too. I saw a lot of people talking about alcohol and just wanted to know about the pot situation in kitchen these days. I mean I find more chefs than not have a problem with pot than other things, but that is just my personal experiences. I also feel that is a justified action in the kitchen like having a beer after a busy night? Anyone else?

[leeniek]

Originally Posted by Trifoilum

Hmm, seems hard. D: it seems understandable, though --when the work hours are long and the kitchen's in heat.... it's definitely going to cause a lot of stress.

and it seems not so many people were able to handle the stress without alcohol and/or drugs?

It depends on the person and how they choose to relax and de-stress I guess just like in any industry. Yeah the hours are long and the work is hard but for the most part the people who are there are there because they're passionate about what they do and couldn't imagine doing anything else.
I'm not a big drinker (I like a glass of wine now and then but that's about it) and for me the best de-stresser is my ride home. I work in a breakfast place and we close at 3pm so I can take the transit home. On my ride home (and it's about 50 minutes) I read, knit, crochet, work on a hand quilting project or listen to my ipod. It's my time for me and I love it.

[daveok]

Often in the kitchens when I worked, people would do lines and smoke up before work. The chefs knew this, but as long as you did your job and didn`t pass out or fall asleep they did not care. Also sometimes before the end of the shift, we would get shift beers. (a pitcher per person) I have smoked weed, but have always refused anything harder and I don`t smoke anymore due to the paranoia I get and I don`t like getting drunk as much anymore as I enjoy being in control of what I do.

[DuckFat]

I think one of the reasons we deal with the drugs and alcohol so often is that this industry utilizes a lot of un-skilled labor. One of the most challenging jobs I ever had was as a Chef for Hilton. They loved to hire people that were just out of prison from the half way house. Most were addicted to crack. Theft was a huge problem when I took over that kitchen. This was made even worse by the fact that any one who said they "needed help" with their addiction by corporate policy could not be let go.
I would guess a lot of us drink or do other things when we are young. Hopefully most of use grow out of it.

[shroomgirl]

think of how many kitchen staff are dyslexic.....how many learned kinesthetically in school (or crashed and burned with teacher that only taught from books/verbally/etc).

My drug of choice is aspirin/advil....so sad when you dump several in your pocket as part of "going to work". Dang feet, knees, back.....

I wonder how many illegal users would be eligable for prescribed meds.

[ED BUCHANAN]

Originally Posted by shroomgirl

think of how many kitchen staff are dyslexic.....how many learned kinesthetically in school (or crashed and burned with teacher that only taught from books/verbally/etc).

My drug of choice is aspirin/advil....so sad when you dump several in your pocket as part of "going to work". Dang feet, knees, back.....

I wonder how many illegal users would be eligable for prescribed meds.

I think you and I are from the old school, but we sure are outnumbered.!!

[leeniek]

You know DuckFat I think you have a point with that. If employers hire people fresh out of prison and they are addicted to crack (or whatever) it does appear to the outsider anyway that cooks and kitchen people are criminals and users and well.. we're not all like that. I saw a comment about that on a different message board and it was all I could do not to flame the person who posted that.. but I was polite and told him that there are honest, clean cooks out there.. you just have to find them!

[Trifoilum]

There are people who hired freshly released people -- even in Hilton? I can get the low pay but....even now? But then again, it's kinda unfair...it's confusing :\
it seems to be yet another factor to the high amount of drug user.

and to leeniek, it's rather unfortunate to be categorized and stereotyped like that D: they just don't know >_>;

I haven't seen things like that here but it may be because of the very low ratio of alcohol consumption here. :\

[DuckFat]

Originally Posted by leeniek

we're not all like that.

I agree! In my experience the vast, and I do mean VAST majority are not like that at all. I think Anthony Bordains Kitchen Confidential painted a very good picture of the 80's but not such an accurate picture of the restaurant industry today. People read that and fail to take in to account that his book was based on events 25 years ago.
IIR for every person they hired with a felony conviction the corporation received a 25k tax credit.
Most I have worked with and for in this business are hard working good people.

[Just Jim]

Originally Posted by leeniek

we're not all like that.

No, we're not.
Some of us were, however.
The greatest compliment I've received is when discussing past exploits with the crew, and older female cook said she couldn't picture me like that.
Exactly.
I'm not like that anymore.

[little_chef]

since working in this industry i do not go a night without drinking, why???????
its starting now to effect my work and i been dooing thins for like 8 years, what the **** is happening, can anyone pleas tell me how to break this dumb and expencive cycle

[treehugger057]

Do what you please on your time! Come into my kitchen messed up and you can pack your knives! I smoke and drink. I am not claiming to be a saint. (**** I remember smoking under the hood after service years ago) I just would never dis-service my customers by coming in messed up. This is my name out there on those plates.
Now I will say I have had more issues with RX meds than any other in my kitchens! I guess b/c it has their name on it and it is legal they dont feel like it is drugs.

Little chef, All things in moderation. Good luck
tyler

[Nick.Shu]

A simple rule of mine in regards to working, (as the pilots like to say

"Twelve Hours from Bottle to Throttle".

If ive had a drink, then i refuse any jobs coming until at least the next day. If Im offered a drink during service, then it can wait until after close.