Whether they’re drinking to cope with annoying customers, taking a shot with a hot-shot guest, or just enjoying a shift drink after a long day, there is a lot of alcohol consumption in the restaurant industry. Liz, Noelle, and Nick are reflecting on their relationship with drinking on the job and experiences with other coworkers, owners, and employees and answering questions, including:

• Have you ever found yourself in a situation where you felt a drink was necessary to navigate the demands of the restaurant industry?
• Does bartending in high-energy environments lead to more drinking on the job?
• Are hospitality industry professionals more likely to drink?
• When you hear ‘drinking on the job,’ what do you picture: binge drinking or a shift drink?