Why a Zero-Tolerance Drinking Policy is the Way to Go for Your Restaurant

Why a Zero-Tolerance Drinking Policy is the Way to Go for Your Restaurant

There’s almost never an appropriate time for owners, managers, or staff to drink in a restaurant. The only exception I can imagine is when you’re tasting wines—and even then, it’s better to keep it out of the workplace. Most wine reps are happy to arrange tastings at your home, and I strongly recommend taking that route. Allowing alcohol in your restaurant, whether during or after shifts, is a recipe for disaster. Accidents, lapses in professionalism, and poor decision-making are just the beginning. Here’s why a zero-tolerance policy isn’t just a good idea—it’s essential for your business’s survival.

First, letting employees drink on the clock is a liability nightmare. A server who’s had “just one” might stumble through orders, forget special requests, or worse—trip and injure themselves or a guest. In the kitchen, a buzzed line cook could mishandle a knife or miss a food safety step, putting your customers at risk. Beyond the physical dangers, it erodes the professionalism your restaurant needs to stand out. Customers notice when staff are off their game, and in an industry where reputation is everything, you can’t afford those gaps.

Even allowing employees to drink after their shift ends is a mistake. Sure, it might seem like a harmless perk—a way to unwind after a tough night—but it blurs the lines. Staff lingering with drinks in hand can turn your restaurant into a hangout spot instead of a business. It’s not uncommon for post-shift drinks to lead to rowdy behavior, conflicts, or even employees sticking around too long, which can make closing up a headache. Plus, if a customer sees a server they recognize knocking back shots at the bar, it chips away at the polished image you’re working hard to maintain.

When managers drink, the problems multiply. If a manager cracks open a beer during a shift, it sends a signal to line-level workers that it’s okay for them too. Monkey see, monkey do—and suddenly you’ve got a culture of casual drinking undermining your operation. Worse, managers under the influence make sloppy calls. I’ve seen it happen: a tipsy manager might overlook a scheduling conflict, mishandle a customer complaint, or let a health code violation slide. Their judgment is your restaurant’s backbone—why risk compromising it?

But the biggest issue I’ve encountered in my years working with restaurants? Owners drinking at work. It’s a disaster waiting to happen, and I’ve witnessed it firsthand. I’ve seen drunk owners cross lines they can’t uncross—sexually harassing employees, alienating staff, or tanking morale with erratic behavior. One owner I worked with pulled out a karaoke machine in the middle of a packed Friday night dining room, belting tunes while guests walked out in droves. Another got so wasted he started a shouting match with a vendor in front of customers. These aren’t just embarrassing moments—they’re business-killers. When the person at the top is stumbling around, it sets a tone of chaos that trickles down to everyone else.

A zero-tolerance policy isn’t about being strict for the sake of it. It’s about protecting what you’ve built. Restaurants are tough enough to run without adding alcohol-fueled risks to the mix. Set the boundary, enforce it consistently, and watch how it sharpens your team, your reputation, and your bottom line.