To casual bar and restaurant patrons, the cooks, servers and bartenders they interact with on any given night are largely invisible.
They might notice water glasses refilled, plates removed, a tab placed unobtrusively on the table as the evening wraps up. They don’t see the hectic work environment lived by many in the food service industry: Late nights and unpredictable schedules. Demanding bosses and lack of control. Easy access to alcohol but rarely affordable access to health care.
These realities place food service workers at a higher than average risk for addiction, depression, sleep problems and other health problems — issues that gained prominence after the death of celebrity chef Anthony Bourdain.