Restaurants Are Finally Prioritizing Workers’ Mental Health …

by Carolyn Alburger

@CarolynAlburger Feb 28, 2020, 11:00am EST

https://www.eater.com/2020/2/28/21153232/mental-health-in-restaurant-industry-staff-well-being-patrick-mulvaney

From capped working hours to peer-to-peer counseling, restaurant owners and managers are working hard to help their staff feel safe and stable.

Twenty years ago, a restaurant owner at highly acclaimed Charleston, South Carolina, restaurant Peninsula Grill gave his manager, Steven Palmer, two options: go to rehab or quit. Palmer — a promising young restaurant professional — was struggling with an all-consuming addiction to cocaine and alcohol. After going out seven days a week until 4 or 5 a.m. for 10 years, Palmer started what he called a difficult journey through Alcoholic Anonymous 12-Step program. What he faced when he returned to restaurants was also daunting.

“The general stigma at that time was that you absolutely cannot be sober in the hospitality industry,” Palmer says. “The sober life in a kitchen was very lonely back then.”

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A Chef’s life…

This was a Chef’s life. A cook that brought all people together from all parts of the world. A guy that could relate to the everyday Chef, he was NOT a Food Network celebrity Chef. He lived the long hours on his feet, the low pay, the no benefits, and mental fatigue of the kitchen.

This is a quote that many Chef’s can relate to by Anthony Bourdain, I know I can relate to this.

“I understand there’s a guy inside me who wants to lay in bed, smoke weed all day, and watch cartoons and old movies. My whole life is a series of stratagems to avoid, and outwit, that guy”.

Continue reading “A Chef’s life…”