no kidding, I am sure no restaurant worker would ever drink alcohol on the job, and especially not after clocking out.
LOL, I am sure plenty do. But the owner/manager/chef shouldn’t take such action casually was my point.
They got a show called Bar Rescue where some expert comes in and helps fix up failing bars and grills with remodel and motivation and new systems in place. Half the time (at least from what I’ve seen of it) the problem is that the owner and staff are always three sheets to the wind.