3 ms·
I can't imagine they were drinking it all at once, either. The body eliminates something in the neighborhood of one unit of alcohol per hour— usually considered
by chefandy 3y ago
I can't imagine they were drinking it all at once, either. The body eliminates something in the neighborhood of one unit of alcohol per hour— usually considered to be 12oz of 5% beer, 5oz of 12% wine, or 1.5oz of 40% liquor. 8 strong pints over the course of a day is doable. Working as a line cook, many of my coworkers, and points, I myself drank amounts approaching that... And we had completely safe drinking water! I worked at one place where a 6 pack was part of everybody's station setup and customers could buy a discounted 6 pack for the kitchen— and many regularly did.
16+ hour days of hard, hot, hypervigilant, dangerous work with a chunk nearly always unpaid; no health insurance; socially isolated from everyone you don't work with, and they also probably have unhealthy lifestyles... I imagine our reasons weren't much different than others throughout history. Hard to make healthy life choices in that life.
- atourgates 3y agoI've heard stories of the healthy, positive and wholesome environments in restaurant kitchens. But still - by the article's definition, 8 strong pints would be the equivalent of 16 16oz IPAs in a day. I'm sure there are heavy drinkers that could do it and hide it pretty well, but I think your average person would be pretty flat. I expect I'd be asleep in the corner if not passed out.
- 8n4vidtmkvmk 3y agoI don't think I could physically stomach it anymore. At some point my body would just say no, I'm not drinking that.
- chefandy 3y agoI know a bartender who would drink a fifth of whiskey every shift and still be totally coherent at the end of it. (That was a decade ago and she's still a bartender... but I have no idea how much she drinks now.) Some of it has to do with biology, but some people can just adapt.