Brendon

A very good article. Identifies a lot a points and does make you think how some of the chefs of old got through their working day whilst achieving some great things along the way. 

A positive culture change is needed from the top down as the younger generation will look up to the older. With absolute no-nonsense approach to substance abuse and alcohol consumption on the job. 

Over my years in senior positions I have brought bottled water and kept it in the walk in for anyone to take which the team would over waiting for the bar to pour them a coke or opening a high caffeine energy drink. 

I fully agree on testing, although the costs may be a little too much on the smaller operators. But with alcohol, a simple policy of not drinking at the workplace (even after the shift) will help as it's one small deterrent in lowering the consumption and removing the need for it. (That being said, I've always employed the end of week reward with any of my teams. At the end of shift on Sunday, I buy a round of drinks and thank everyone for their hard work through the week)

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My 2 pence: If you are currently drinking every night or consuming drugs to function normally my challenge to you is to try and go 1 day/night a week without consuming it and then writing or taking mental notes of how you feel the day after. If you drink regularly (4-5 nights a week) try and take one week out every couple of months and see how your workload improves.