For whatever reason I missed this piece.
A week ago in Eat, drink and stay sober Nicholas Lander (Financial Times) reflected on what can be a dangerous cocktail, restaurants, alcohol and people who work there for a living.
To illustrate his subject he met with Jon Spiteri, a recovering alcoholic and Maitre D’ at Bentley’s Oyster Bar and Grill in Piccadilly (London).
Chef-Owner Richard Corrigan offers dishes such as the Elwy Valley Lamb pudding whose quality and freshness speak for themselves. He decided to offer Jon Spiteri a chance to work while getting his health and life back on track.
Thinking about how restaurant owners handle liquor might help a good deal in reducing patterns of alcohol abuse.
Putting bottle after bottle in the hands of those tending to abuse it might increase the problems.
Warning people that they will be fired for drinking on the job might not be a solution.
It might drive the culprits to mix their booze with say an innocent diet coke.
This article was indeed fruit for thought.
Music has Sex and Drugs and Rock’n’ roll as Ian Dury once sang, restaurants have Booze and Work.
Somehow related piece: ‘Acorn House’ Restaurant (London) Seasonal and Sustainable