ALCOHOL & DRUG USE In Restaurants

Foodservice and hospitality has the highest rates of substance use disorders and third-highest rates of heavy-alcohol use of all employment sectors.1

When you don't want to talk about mental health or substance use concerns among your workforce, that's usually the exact time you should.

Tracy Kosbau

For more information, contact:

Tracy Kosbau | Vice President of Marketing and Public Relations

Group Cheers


Admitting a need for help shouldn't be a sign of weakness, particularly with the high-stakes, high-pressure lifestyles that many experience as food and beverage professionals. 

If you or an employee needs assistance to deal with mental health and substance abuse, these organizations may provide the support needed:

Substance Abuse and Mental Health Services Administration (SAMHSA)
SAMHSA 24-hour helpline: 1-800-662-HELP (4357) or online support

U.S. Bartender's Guild

The Heirloom Foundation

Chefs with Issues

Mental Health America

National Alliance on Mental Illness

Not 9-to-5

WR Fast Lane cover


To help promote healthier lifestyles for yourself or employees, here are a few tips from an article on substance use featured in Wisconsin Restaurateur magazine.

  • Limit access to alcohol and after-work invitations to imbibe. Encourage employees to go elsewhere after-shift or offer alternatives, like laser tag or Ping Pong, as a replacement to drinks.
  • Establish a no tolerance policy for misbehavior on the job. Make sure the policy is outlined in your employee handbook.
  • If you suspect an employee is using substances, watch for warning signs. Signs may include a sudden change in personality, work routines or work ethic.
  • Consider creating an Employee Assistance Program (EAP) to support employees.
  • Offer knowledge, tools and resources to be healthier and make better choices.

 Read Article from WR

1 2015 study by the Substance Abuse and Mental Health Services Administration