Posted by Robert on February 05, 1999 at 18:58:36:
In Reply to: Chemical addiction in the industry posted by Eileen on February 05, 1999 at 11:46:08:
: Wondering if anyone else is having to deal with co-workers drinking, smoking dope etc. on the job. Have always heard that the industry is rife with addiction problems, but where I am it is getting ridiculous. When all the higher ups are doing this on the job, where does one go? I don't necessarily want to get people fired, but I'm finding it difficult to work with this situation. Does it exist as widely spread as I think it does?? Does it come from people devoting all their time to their work, and having no life it all outside the job? And why would anyone, anywhere think that this is a good idea at all. To me this sucks the dregs of professionalism and I'm sick and tired of it. Thanks for allowing me to vent.
: If you are the Chef, the kitchen is your domain. You must set a tone that is totally professional. What someone does off premise is their business as long as it doesn't affect job performance. Working in a professional kitchen is one of the most stressfull jobs you can find excluding the obvious say, traffic controller but a focus non the less has to be maintained. If upper mangement is the problem, talk to your supervisor. If he or she isn't responsive to your concerns, bail. Having a drug and drinking free enviroment (nothing wrong with a shift drink as long as it is handled properly)is only an advantage for the owners and upper management. When business slows, reality comes on hard. Bon Chance!