Drinking on the Job Part II – Four Degrees of Separation

I’ve previously devoted significant digital ink to the topic of Drinking on the Job. However, in light of my seismic “demographic” shift late last year, from a career of working mostly big Corporate Hospitality and Fine Dining, to one of Pub Life, it’s a topic that now needs revisiting. You’ll easily find much Hospitality Consultant coverage and opinions on the matter (several of them are linked to on this blog). Rarely, however, will you get an F.O.H. insider’s perspective as you’re about to. Moreover, you’ll almost never get such a rant from a bartender who doesn’t abuse the sauce.

At issue, is the gargantuan disparity in policies, actual practices, acceptability, tolerance, social impact, and most of all: Top-line and Bottom-line impact on income. That last one is  an huge issue – one which many smaller owner/operators (particularly those who have little to no experience outside their own) have little understanding of and often, lesser clue how to realistically quantify.

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