Work culture and the influence of employee on-the-job alcohol use in the restaurant industry.

Background

Previous research indicates that workplace culture influences employees' alcohol use. Given the unique environment of the restaurant industry, this study examined how cultural factors contribute to on-the-job alcohol use among food servers.

Objective

The study aimed to contribute to the growing literature on alcohol use in restaurants by identifying, analyzing, and reporting themes explaining how workplace culture influences employee drinking behavior. Guided by three research questions, it examined the roles of organizational artifacts, espoused values, and basic assumptions on drinking behaviors in the workplace.

Methods

A descriptive qualitative design was used to explore restaurant food servers' perceptions of workplace influences on alcohol use. Data was collected on 12 semi-structured Zoom interviews and questionnaires completed by 88 participants recruited through a Facebook restaurant worker group. Interview data were analyzed using iterative thematic analysis in NVivo, while questionnaire data were summarized using descriptive statistics.

Results

Findings showed that workplace artifacts such as alcohol-related branding, advertising, and social cues reinforce norms that encourage alcohol use. Despite formal zero-tolerance policies, inconsistent enforcement, peer influence, and managerial practices often normalize drinking at work. Underlying assumptions, including managerial tolerance and unwritten expectations, further sustain a workplace culture in which on-the-job alcohol use is accepted.

Conclusions

Alcohol-related behaviors appear embedded in restaurant culture, with formal policies frequently contradicted by informal norms. The results highlight perceived alcohol availability and the role of passive leadership in enabling misuse. Strengthening alcohol policies, improving staff training, and increasing leadership accountability may help promote safer and more productive workplaces.