A fatal accident enquiry in Scotland has heard workers in the [tag]bar trade[/tag] are four times as likely to die from an [tag]alcohol related illness[/tag]. The figures are quite shocking but hardly surprising as in many establishments drinking is almost a requirement of the job.

The figures were revealed during an inquest into the death of Stuart Foster, a 27 year old [tag]bartender[/tag] from Edinburgh. Stuart had drunk [tag]strong lager[/tag], sparkling wine and an alcopop, to the equivalent of 17 pints of lager.

It was common practice for the [tag]pub staff[/tag] to drink during opening times, and later stay on at the pub for ‘afters’.

This is by no means rare, in fact I have known employers who will ONLY employ staff with a large capacity for alcohol who are prepared to exercise it on a nightly basis, 7 nights a week during the summer season.

I also remember working in a [tag]London pub[/tag] where ’snakebite’ (a potent mix of beer and cider) was off the menu for customers, however the staff were knocking it back continuously.

During an evening it is not rare for a barworker to be offered bucketloads of drinks- I once counted I had been bought 17 beers during a 4 hour shift in a [tag]Kensington Bar[/tag]. Although some [tag]bar owners[/tag] allow staff to add a sum to the bill and put it in a tip jar, others prefer the staff to take a drink.

It is very clear how this can lead to blind drunkeness- and often goes unnoticed by the worker while he or she is on their feet and busy serving, the effects will hit later when a few staff drinks are shared at the end of the shift.

Scott Foster’s co-workers were not even aware of him being particuarly drunk. It is very unlikely lessons will be learnt from this, drinking is an integral part of bar work, and probably will be until the day when bars no longer serve alcohol. 

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