Divergent Drinking Patterns of Restaurant Workers: The Influence of Social Networks and Job Position

Abstract

Restaurant workers have higher rates of problem drinking than most occupational groups. However, little is known about the environmental risks and work characteristics that may lead to these behaviors. An exploration of restaurant workers' drinking networks may provide important insights into their alcohol consumption patterns, thus guiding workplace prevention efforts. Drawing from social capital theory, this article examines the unique characteristics of drinking networks within and between various job categories. This research suggests that these multiple, complex networks have unique risk characteristics, and that self-selection is based on factors such as job position and college attendance, among other factors.

KEYWORDS:

• drinking networks
• qualitative research
• restaurants
• social capital
• young adults

Acknowledgments

This research was supported by National Institute of Alcohol Abuse and Alcoholism (NIAAA) Grant #R01-AA015423 (G. Ames, PI). The authors are grateful to the workers and managers who participated in this study for their important insights, and to Michael Frone, who served as a consultant on the study. The company for whom they are employed requested not to be identified in the authors' reports.