The knock-off pint, the shift drink and the after-service session are part of hospitality folklore, a way of decompressing after a hard night together. They also make it very easy for heavy drinking to become a habit and, for some, a dependency, especially when alcohol is free, constant and tied to belonging. Some venues have replaced the staff drink with soft options, a meal, a voucher or simply an earlier finish, and sober and sober-curious hospitality workers are building visible communities and showing that the trade does not have to revolve around booze.
Drinking on shift is usually a disciplinary matter, and it can create licensing problems if staff are serving while intoxicated or if the premises is seen to tolerate it. The healthier approach does not ban fun but changes what the reward is: rest, good food, recognition and getting home safely. Managers set the tone more than any policy, so what the boss does after service matters.
What we ask on the show
- What role did the staff drink play when you were starting out?
- How do you support teammates who don't drink?
- Is it possible to keep the camaraderie without the alcohol?
- When should a manager step in about someone's drinking?