Discovering Drugs and Alcohol in the Restaurant Business: My Recovery Journey

A 3 min read.

In honor of National Recovery Month, I felt compelled to recount my personal journey of encountering substance abuse within the hospitality industry. I feel as a society, it’s important to keep raising awareness about this issue, offering support to those in recovery, and extending a helping hand to those still battling addiction. Today, there are an abundance of incredible tools and resources available, more than ever before. If you are in need of mental health or substance abuse resources, CHOW can help.

(If you love the hospitality industry as much as I do and want to make an impact, let's connect Christin Marvin and collaborate).

In 1999, upon my move to Colorado, I landed a job at Outback Steakhouse. This marked my debut in a front-of-house role and was truly the first job I thoroughly enjoyed. The money was impressive, the shifts passed swiftly, the food was delicious, and camaraderie was strong among all staff members.

It was my first experience in an environment where teamwork thrived, where we'd gather at the bar for a shift drink, and then venture out together after work. This job even managed to coax out a bit of extroversion from this small-town, Midwest introvert.

During high school, I wasn't much of a drinker. My first real encounter with alcohol was at prom when I had a Zima with a jolly rancher at the bottom, which got me into some trouble. That pretty much summed up my partying experiences back then.

However, when I started working at the bar, even though I was only 19, I began joining the staff for a post-shift drink at the end of the night. The Assistant General Manager or the closing bartender for the evening would kindly serve us drinks, and we would gather around, sharing laughter and stories until the bartender finished up. Afterward, those of us of legal age would head to the bar.

I can vividly recall the day when the General Manager/Proprietor of my Outback Steakhouse approached me while I was working on the back line. He paused, inquired about my age, and then erupted with a shout, "Quit drinking at my bar," when I admitted I was only 19.

It marked the first time I had ever been reprimanded at work. The humiliation I felt in that moment was enough to make me immediately cease my drinking on the job.

(Speaking of bad managers, if you are looking for great managers to add to your team and tired of wasting time and energy searching the internet, I highly recommend reaching out to Willow Tree Recruiting)

As my career in the restaurant industry advanced, my use of drugs and alcohol escalated, and I was far from being the only one. Throughout the years, I witnessed numerous front-of-house, heart-of-house, and managerial staff members losing their jobs due to on-the-job drinking.

I've stumbled upon several employees snorting cocaine while at work or smoking pot in the alley during their breaks. There have even been occasions when I had to switch on the lights in the restaurant in the morning, only to discover employees passed out in the dining room.

I’ve lost too many friends and co-workers due to overdose.?

Alcohol has consistently been ingrained in the restaurant culture I've been immersed in. Our manager meetings routinely took place in restaurants where we could freely order beers and margaritas. I've hosted extravagant gatherings featuring a generously stocked bar on numerous occasions, and our holiday parties often boasted bar tabs larger than our food bills.

I've witnessed bosses and owners, "leading by example," helping themselves to countless bottles of alcohol, even becoming heavily intoxicated during work-related events. The issue that loomed over us was our collective silence and failure to question these practices.

Research indicates that 19.1% of individuals within the hospitality industry have been found to use drugs in a given month, while 10% have reported grappling with alcohol addiction. Notably, both of these rates have experienced an upward trend during the pandemic.

It's important to consider that these statistics only represent reported cases, leaving us to wonder about the vast number of individuals who may be silently struggling with these issues without speaking up.

When I committed to quitting alcohol, I had no idea the emotional whirlwind, anxiety, and overwhelming feelings that would accompany it. Every day became a lesson in how to navigate stressful situations. It dawned on me that I had likely been grappling with anxiety for an extended period without even recognizing it.

(If you are struggling with anxiety, stress or feeling overwhelmed, I can help. DM me Christin Marvin )

To address this, I had to make adjustments to my diet, reduce my coffee intake, discover techniques for managing moments of panic through focused breathing, and incorporate short 10-minute walks around the block into my routine whenever I felt the urge to drink or needed to soothe my racing thoughts.

Quitting drinking stands as the most transformative choice I've ever made. It not only rescued my life but also played a pivotal role in restoring my self-assurance, expanding my perspective, fortifying my relationships, and emboldening me to embark on my entrepreneurial journey.

Let me be clear: I don't place blame on the restaurant industry for my struggles with drinking or exposure to drugs. However, the availability of these substances remains a pressing issue that needs attention. I hold deep love for this industry and wish to see it flourish.

Here’s are a few ways the hospitality industry can safeguard its workforce against addiction:

1. Equip leaders with the ability to identify signs of drug and alcohol use in the workplace.

?? - Provide them with the necessary resources to offer assistance to employees.

2. Exercise Prudence in Employee Alcohol Consumption:

?- Be mindful of when and who consumes alcohol among staff.

3. Foster Employee Awareness:

?? - Provide education to employees regarding the impacts of alcohol and drug use.

4. Promote Healthy Alternatives:

?? - Encourage participation in alcohol-free activities such as pickleball, softball, and other outdoor activities.

By collectively raising awareness about substance abuse challenges within our industry and providing resources to all those within it, we have the power to save lives, safeguard our workforce, decrease turnover, alleviate burnout, and enhance both the guest and employee experience, ultimately improving overall quality of life.

If you or someone you know is suffering CHOW offers meetings, mental health assessments and mental health and substance abuse resources available to those in the hospitality industry.

P.S.

Whenever you are ready, here are several additional ways I provide daily support to hospitality leaders.

• Tomorrow, I will be hosting a Hospitality Leadership Summit in Denver. Click here for more details HSL. It's not too late to join us.
• If you are a restaurant owner looking for a strategic partner to scale your business, retain and develop your managers, let's connect. Email me at [email protected] or you can even text me at 719-494-6074.

(Rest assured, I won't attempt to sell you anything.)

• If you are a hospitality leader looking to level up and position yourself for career advancement without sacrificing work-life balance, let’s start a conversation. DM me Christin Marvin

• Each week, I provide hospitality leaders with valuable tools and resources to shift from surviving to thriving by embracing mental fitness. Subscribe to my newsletter here to receive these helpful tips directly in your inbox.