quote:
It's stressful and you need to keep moving. Hence, blow was really big in the kitchen for awhile. I assume it could be now, but don't have first hand info these days.

It's my understanding that 2 years ago it was prevalent in the kitchen at Commander's. That's pretty recent, and maybe a decent barometer for the industry here, I guess.

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Posted by TIGER2

Mandeville.La

Member since Jan 2006

10487 posts

Posted on 7/12/15 at 9:16 pm to Matisyeezy

I was in the industry from 1984 until may of 2014. Saw drug use from top to bottom, but not sure if it was at a higher rate than other types of work. Wow, thirty years is a long time, glad I made it through!

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Posted by HeadyBrosevelt

the Verde River

Member since Jan 2013

21590 posts

Posted on 7/12/15 at 9:17 pm to Matisyeezy

Pre-employment and random drug testing also doesn't exist in the industry.

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Posted by Boondock544

30A

Member since Sep 2009

1863 posts

Posted on 7/12/15 at 10:22 pm to Tyler9258

quote:
I think the lifestyle of the whole industry is conducive to the partying lifestyle. Getting off work right when the bars are at their best, not having to get up early for work, shift drinks, etc.

Nailed it.

One of te few reasons I'm looking to get out of the industry.

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Posted by Restomod

Member since Mar 2012

13493 posts

Posted on 7/13/15 at 5:31 am to mahdragonz

quote:
I mean, someone who is drinking a shite ton of wine and liquor and is predisposed to having a good palate will notice things that others don't and make that leap in food.

Most alcoholics drink shite quality liquor/wine.

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Posted by DeltaHog

Member since Sep 2009

630 posts

Posted on 7/13/15 at 10:02 am to Restomod

You get a job in a big time restaurant working for a big time chef you don't party. At least I could not juggle the two. My job was hard and required extremely long hours. Being hungover regularly got you fired.

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