Bartenders And Hospitality Workers: The ‘At-Risk Population’ Nobody Ever Talks About

The good, bad and ugly of the drinking culture that exists among many bar and restaurant employees

Source: Author

One busy Saturday night at a bar I worked at up until the pandemic, we had a guest bartender come in and work with us. Having guest bartenders was something we did from time to time. Just for the heck of it really.

This guy was a solid bartender when he put his mind to it.

Except, this particular evening, he wasn’t putting his mind to it.

On at least three occasions, I found myself in the walk-in with him.

Each time, I was grabbing an ingredient. He was snorting coke.

Later that night, he broke a glass in the ice bin behind the bar. When glass breaks in the ice, everything at that station comes to a halt.

Melt the ice. Clean the bin. Refill the ice. Get things going again. Never good when groups are three deep at the bar with just three active wells and a complicated craft cocktail list.

Long story short, we sent him home.

Fast forward a few years later and — sad to say — this talented bartender is dead. While I can’t say I saw it coming…