Alcohol and the Hospitality Brain and How to Break the Cycle of Drinking
“Changing the way you think can change the way you drink.”
I spent over 25 years working in restaurants before I realized how deep the drinking culture had its hooks in me. It became normal to roll into each shift hungover from late-night partying.
It wasn't until my mid-thirties that I stopped and actually looked at my relationship with alcohol, not with judgment, but with honesty. What I experienced and realized was that I was drinking on autopilot for most of my adult life, surrounded by an industry that made it not just acceptable but practically ceremonial.
How 90 Days No Alcohol Changed My Life as a Hospitality Professional
In 2020, I would often wake up in the middle of the night with numbness in both of my arms, which was a terrifying feeling.
My doctor suggested I should try massage therapy, but a few months later, while out for a run, I experienced a painful tightening in my back and left arm. After seeing a chiropractor, he discovered a lump under my left armpit and advised me to have it examined further.
Why You Feel Like Trash After Every Shift and How Alcohol is Contributing
You clock out at midnight, legs aching, and feeling exhausted from your high-intensity shift.
Someone suggests one drink to decompress. Then it's two, followed by 2 am, and you're finally home, the feeling of guilt begins to seep through.
Sound familiar?
Are You Drinking out of Habit as a Hospitality Professional?
It’s extremely common for staff working in the restaurant industry to finish their shift and grab an alcoholic beverage to unwind.
Although this routine may be harmless at first, and using alcohol as a coping mechanism for stress, after years, it can become a habit that has grown into a full-blown addiction.
Why You Should Reduce Alcohol as a Hospitality Pro
Last night, I got off work early and felt the urge to pick up a bottle of wine. However, after checking my drinking app, which I use to track my alcohol consumption throughout the month, I decided against it.
After working 25 years in the restaurant industry, I’ve learned how socially acceptable it is to drink alcohol after your shift.