How much do you drink on a serious night out? Three pints? Five pints? Six pints and a couple of shorts, maybe? Peter Kay put this question to a group of catering students at Oxford Brookes University the other day.
Kay is a former chef and recovering alcoholic and he was leading a discussion at the college as part of his work for Hospitality Action's Ark Foundation programme. He knew the answer would be more than five pints. He knew it was likely to be the equivalent of 10 pints of premium-strength lager.
"It's not unusual for students to consume up to, and over, 45 units of alcohol in one evening," he told me later. "The Government guideline is 28 units per week for men and 21 units for women. Some kids regularly drink double that amount in one sitting, and they do it several times a week. They're the ones heading for serious trouble."
But it's not just students. There is a growing binge-drinking, pill-popping culture among young people of all backgrounds and, increasingly, they carry their habits and indulgences into the workplace.
Hospitality workers have always been vulnerable to alcohol abuse, particularly in the kitchen. Drink is readily available and apocryphal stories about "management meetings" in the gin cupboard have been around for years. But, as Caterer's exclusive research this week reveals, the practice of drinking and drugging on the job is more widespread than we'd like to believe, and it's time for companies to start addressing the problem honestly.
US comedian Henny Youngman once said: "When I read about the evils of drinking, I gave up reading." And this seems to be what's happening in our industry. Too many managers in all sectors "turn a blind eye" to anyone who drinks too much.
But this isn't good enough. The consumption of alcohol or drugs in an environment filled with sharp knives, hot plates and boiling water should not be encouraged by indifference.
In the face of growing drug usage and alcohol abuse, ask yourself: how many hospitality companies have a human resources policy on drink and drugs? How many companies offer advice or counselling when it's needed? How many managers are trained to cope with alcohol- and drug-related problems among staff?
It's time for individual companies to wake up to the seriousness of the crisis and - rather than sweep it under the carpet as an industry issue that "they" (ie, someone else) should sort out - check to see if anything needs to be done to tackle the problem in their own back yard.
Evolutionary stuff
Is the traditional staff restaurant dying? Recent media reports would have us think so. True enough, eating habits have changed, and companies are cutting costs. But this just spells evolution, not the end. On page 30 we hear about the latest market developments in staff feeding, and there's some great fighting talk from caterers who are a long way from accepting defeat.
Ben Walker, deputy contract catering editor
Shumi the way
Up and down the country restaurants open, but few break new ground with their food. London restaurant Shumi is one that is trying to offer something out of the ordinary. Its fusion of Italian produce and Eastern influences, masterminded by owners Jamie Barber and Geoffrey Moore, of Hush fame, delivers a light and clean-flavoured food offering for the increasingly discerning and food-conscious dining-out public. Check it out on page 22.
Amanda Afiya, Chef Editor