Employees drinking beer during the day?

[Mammoth Sean]

I'm sure this has been discussed many times, but would like to learn more about what other breweries do.

What policies do you have for allowing employees to have a beer during the day, either during lunch hour (off the clock) or at the end of long bottling day (maybe still on the clock)? Do you have policy's about quantity and/or when beer can be consumed? I don't want to discourage discussions about beers in general or sampling/tasting of our own beers, but what is the difference if emplyees are helping themselves to the taps? I know what my general liability insurance would say...

We are a small micro at only 4000 bbls and I want it to be an unspoken acknowledgment with co-workers that it is ok as long as it doesn't get out of control, but thinking more and more that a written policy needs to be put in place.

[tarmadilo]

The policy at pretty much every brewery I've worked for was that we were allowed to drink/sample beer during our shifts, and encouraged to practice extreme moderation, for both safety and productivity reasons.

I personally found out very quickly that I was a lot more effective if I waited until close to the end of my shift before even considering drinking any beer...

I don't think you'd be out of line to specify either waiting until the end of a shift, or perhaps specific small amounts (a 4 oz taster cup, perhaps?) during a shift...

Tim

[Larry Doyle]

Recommend no beer during working hours and allow a strict max. of 24 oz. after work. Some people can handle drinking during working hours but others definitely can't. With employees drinking on the job you run into problems with safety, productivity and attitude as well as your liability when drunken employees hit the road.

You're a hell of a boss when you allow a liberal drinking policy but when it hits the fan its your ass that has the target drawn on it.

[beerking1]

Even as a homebrewer, I will not drink during the brew day until I have the chiller running. The only exception is a single brew with lunch.

[irishsnake]

I like to assume that I am managing sensible adults unless/until I am proven wrong.

[wiredgourmet]

I like to assume that I am managing sensible adults unless/until I am proven wrong.

Bingo. I'm a brewer, not a social worker. That said, I would sack anyone who can't handle their drink in a heartbeat. There are, obviously, people who are unsuited for work in an alcohol-related business. Blow 'em out and don't give it a second thought.

There is real value in keeping the "liquor cabinet" open. The ability to enjoy a product that you helped to make is an opportunity to take pride in your work, and to evaluate & critique, and so contribute toward improving the overall process.

If you've got drunks lazing about, you need a better staff, not more regulations.

[Larry Doyle]

I, too, liked to assume I was managing sensible adults. How wrong I was!

[Jephro]

A previous brewery i worked for (i will not name) had some issues. I actually got the job because a former brewer got drunk and hurt himself pretty severely. After i left the other brewer i worked with caused some serious problems after work. All employee's drinking rights were suspended after that, how would you like to brew beer you cannot even drink at all... Anyway i later heard they were forcing all brewers to submit to a brethelyzer test after work. Where i work now we are allowed to sample for QC and training and limited to 3 drinks after work off the clock. -Good Idea IMHO!!

From a legal standpoint i would say "necessary sampling only" on the clock. If you look the other way and let responsible people do as they will, you should still have a legal foot to stand on in the case of abuse leading to diciplinary action, or a potential lawsuit if someone gets hurt and trys to hold you liable.
- In other words, Put Something In Writing!! Maybe even have them sign it and put it in thier file

[Larry Doyle]

If you set a policy so you are "covered" and look the other way and do not enforce it you are still liable and asking for a problem. You will be 'the world's greatest boss or employeer' when things are going good. But when things head south, your unenforced policy will be jammed up your hindquarters by your grateful, appreciative employees.

[matthendry]

Don't let them drink on the job unless its for QC or Sensory Analysis but do allow them to take some beer home and maybe two drinks after work/at the very end of the shift on packaging days if your employees all drive to work . If you have function or beer tasting please try and provide transport home for all employees if possible .

[LokeBrewSF]

I like to assume that I am managing sensible adults unless/until I am proven wrong.

I agree, one should be able to tell if an employee or potential employee is sensible during the interview. Brewery workers should be able to enjoy the fruits of their labor, after their shift, without a manager breathing down their neck. Let them know they can't get drunk at work (don't get out of control) or they are canned, and enforce this with no tolerance.

Pretty much exactly what wiredgourmet said.

Bingo. I'm a brewer, not a social worker. That said, I would sack anyone who can't handle their drink in a heartbeat. There are, obviously, people who are unsuited for work in an alcohol-related business. Blow 'em out and don't give it a second thought.

[hophead82]

as a new assistant brewer i find it is necessary to taste beer along all stages from fermentation to bright tank albeit in small quantities. I find this helps refine the pallet to identify tastes and proper carbonation levels.

[Brew Chef]

Our brewer is a strange bird, he rarely touches the stuff but he makes great beer. We'll go out though and try as many new beers as we can with a designated driver.

[GlacierBrewing]

All new hires are required to read and acknowledge understanding by signature our employee handbook which states at the end of a shift, the employee may have a comped-shift beer: one. After that, off the clock, they are like any other customer in our tasting room. Any consumption that occurs during a work shift is for reasons of QA/QC. Write down a policy, have everyone read and sign it. And enforce it. Whoever has the most paperwork, wins!

Prost!
Dave

[kai]

Whoever has the most paperwork, wins!

Quoting for emphasis.

[Sulfur]

In Germany there's a quote

"Wer schreibt, der bleibt"

i.e. He who writes - stays

[jcbolling]

I have worked at three different breweries and only one "allowed" a few to "drink" on the clock. This was done three times a week with the brewer, and the owner during tasting evaluations. These evaluations were done at the end of the day and generally took the last half hour of our shift. During this time myself, cellar manager, head brewer and owner would sample all brew in various stages of production as well as those ready for packaging and those packaged during the time since the last tasting. We were also given a case of beer each week to take home and allowed Five pints a week at the tasting room. Most of the employees that drank their five pints a week handled themselves well and had zero problems, a few drank the five free ones and would buy more and get out of hand on occasion....

From my experience in the F&B industry most employees respect boundries whether spoken or not and some screw it up for everyone else...

My suggestion is to do what your heart feels best and CYA for any mishaps that may occur....Good Luck

[Eric Brewer]

Very recently, I over-imbibed at a beer fest, and felt like merde about it the next day.

I feel it is my duty to lead by example. And that day, I didn't. Never again.

[Moonlight]

as a new assistant brewer i find it is necessary to taste beer along all stages from fermentation to bright tank albeit in small quantities. I find this helps refine the palate to identify tastes and proper carbonation levels.

I am in complete agreement with this thought!

[hophead82]

I am in complete agreement with this thought!

You must be the gentleman that came all the way to Wisconsin for a wastewater seminar?

[Lagergnome]

Bingo. I'm a brewer, not a social worker. That said, I would sack anyone who can't handle their drink in a heartbeat. There are, obviously, people who are unsuited for work in an alcohol-related business. Blow 'em out and don't give it a second thought.

There is real value in keeping the "liquor cabinet" open. The ability to enjoy a product that you helped to make is an opportunity to take pride in your work, and to evaluate & critique, and so contribute toward improving the overall process.

If you've got drunks lazing about, you need a better staff, not more regulations.

Well stated!

[jgladfel]

A lot of things are negated by alcohol, common sense being one of them. My suggestion is to fully outline whatever policy you'd like to enforce, AND make it clear to employees the potential hazards of drinking on-the-job (injury, loss of job, lawsuits, etc). Giving people reasons why policies are in place will aid in their adherence.

[barleywhiner]

I used to have a beer at lunch. Did not take long to realize that was a bad idea. Not immediately after, but once I got to brewhouse CIP, man was I ready to go home.

So, I instated a policy for myself and everyone that works for me that once the beer is in the fermenter, the glycol temps are set, the CIPs are over...Your putting away clamps, gaskets and hoses and a squeegy is in your hands, then you can have a beer.

Brewers are allowed 2x 5 gallon kegs/month to take home with them. They, along with ALL of my staff, are allowed no more than 2 beers/day at our bar or at ANY other local brewery or affiliated establishment. We are professionals and I expect my staff to behave as such.

The brewers respect this policy, abide by and agree with it. The beer at the end of the day is one we almost always have together. Sometimes one of our own sometimes not. We enjoy our jobs and part of that enjoyment is the end of the day beer and enjoying the fruits of our labor. Let's not forget that we're still brewers.

[chaser]

I used to have a beer at lunch. Did not take long to realize that was a bad idea. Not immediately after, but once I got to brewhouse CIP, man was I ready to go home.

So, I instated a policy for myself and everyone that works for me that once the beer is in the fermenter, the glycol temps are set, the CIPs are over...Your putting away clamps, gaskets and hoses and a squeegy is in your hands, then you can have a beer.

Brewers are allowed 2x 5 gallon kegs/month to take home with them. They, along with ALL of my staff, are allowed no more than 2 beers/day at our bar or at ANY other local brewery or affiliated establishment. We are professionals and I expect my staff to behave as such.

The brewers respect this policy, abide by and agree with it. The beer at the end of the day is one we almost always have together. Sometimes one of our own sometimes not. We enjoy our jobs and part of that enjoyment is the end of the day beer and enjoying the fruits of our labor. Let's not forget that we're still brewers.

Imposing regulations on drinking outside of your own establishment seems a bit draconian don't you think....

[barleywhiner]

Imposing regulations on drinking outside of your own establishment seems a bit draconian don't you think....


Ours is a very public position and one that garners respect and adoration. I don't want to find out that a brewer or any employee went over to another brewery and poorly represented themselves and my brewery.

This is not the industry for drunks/problem alcoholics. I won't have them working for me and representing my business.

Besides, breweries all across the country have rules around drug use. I'm not saying they can't drink. I'm saying if their doing it at one of our accounts, or another brewery, that they conduct themselves with professionalism. If they want to get drunk, do it at home, and don't show up hungover.

Believe it or not, this has yet to be a problem.