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The Impact of Bartender Stress on Drinking Habits
Alyssa Adrignola, Amanda Pinho, and Akash Verma
Research Proposal
Montclair State University
NUFD 509 – 02
Spring 2024
3/21/2024
The Impact of Bartender Stress on Drinking Habits
Introduction
In recent years, the hospitality industry has observed a growing concern for the well-being of its employees, particularly bartenders, who encounter specific challenges in their work environment. This study aims to investigate the complex relationship between bartender stress and its impact on drinking behaviors, exploring the underlying mechanisms that cause bartenders to consume more alcohol to cope with job-related stress. This literature review delves into different research publications from primary and peer-reviewed sources to provide invaluable insights that inform initiatives and relevant discourse toward improved work conditions and support systems in the hospitality industry. The review addresses gaps in studies related to coping mechanisms for role stress in the hospitality industry, specifically its implications on alcohol consumption behaviors.
Research Question:
This literature review integrates studies from primary and peer-reviewed sources from Google Scholar, PubMed, and Science Direct intended to gather a sufficient bibliography for the research question: What are the implications of bartender stress on their alcohol consumption behavior? From the research question, the review supports two objectives;
To identify bartenders as a population at risk for alcohol abuse due to the role of stress.
To assess the coping mechanisms employed by bartenders in response to stressors in their work environment, particularly focusing on the role of alcohol consumption as a stress management strategy and its potential impact on their overall health and job performance.
Literature Review
Bartenders play a significant role in structural and social settings where drinking takes place, and researchers highlight their occupations as a source of stress, considering their role in managing other patrons’ excessive alcohol consumption and keeping a semblance of peace in their premises. Drinking among bartenders occurs as a factor of occupational identity and as a way of coping with the stressful dynamics of the working environment; alcohol is readily available and most bartenders partake as a way of alleviating the stress from the high-energy bar services they provide in their 40-hour work week, especially during peak periods. According to Buvik and Scheffels (2019), alcohol becomes a core part of the relationships bartenders cultivate with their friends and colleagues, without which they cannot sustain long-term relationships. The paper explores critical gaps in the qualitative assessment of bartender alcohol consumption and seeks to assess the culture of drinking from the perspective of bartenders. The study integrates research qualifying bar work as a predisposition to excessive alcohol consumption and exploring the blurred lines between drinking at work and away from work.
Tutenges & Bøhling (2019) deploy ethnographic data to analyze and build on previous studies about the social and structural dynamics of working at a club or bar and the sophisticated marketing techniques designed to encourage more alcohol consumption. The authors integrate studies on the night-time economy (NTE) and the neoliberal forces behind the promotion of alcohol in drinking venues. The paper is relevant for this study as it examines the role of bartenders in promoting alcohol sales and profitability through varied techniques, including flirtation and strategic intimacy – an ethical conundrum, considering their moral and legal role in managing the welfare of revelers. Bartenders are constantly in contact with excessive drinkers in alcohol-saturated environments, and they excuse their drinking habits as an occupational hazard, a coping mechanism, or a factor of self-selection.
In their research survey, Bell and Hadjiefthyvoulou (2022) explore how long work hours in alcohol-saturated environments and drinking venues with intoxicated patrons make them an at-risk population for public health intervention strategies. The researchers applied the Alcohol Use Disorders Identification Test (AUDIT) and drug use by the Drug Abuse Screening Test (DAST), to present findings that bartenders are at risk within the hospitality industry due to overexposure at the workplace and other factors (Moan & Halkjelsvik, 2020). The paper is critical to the analysis, providing perspective on the temporal relationship between personal stress and actively seeking a work environment where intoxication is generally accepted, such as nightclubs and pubs. The research is critical for highlighting the concept of autonomy or self-selection – bartenders choosing to embrace their occupational identity and feed their drinking habits.
According to Hight and Park (2018), two primary premises prevail in assessing the temporal relationship between role stress and alcohol consumption habits. During the data-gathering phase, it is recommended to incorporate additional facets in our research to broaden or deepen our understanding of the bartender populations at risk. Stress at work may occur and cause employees to indulge in alcohol, or indulgence may lead to mental impairment and a stressful experience. The research examines and divulges that role stress and misunderstandings about job duties and responsibilities may lead to low bartender satisfaction scores and excessive drinking. Hight and Park (2018) build on previous studies highlighting alcohol use among hospitality employees – a call for more research and evidence-based intervention strategies.
Some bar owners may encourage drinking as a reward or investment for good work, and bartenders may take up the activity, inevitably leading to overconsumption. Working under high pressure and with high energy levels. A purposive sampling (Kowalski et al., 2023) technique for five distinct restaurants: Tommy’s Tavern (Clifton et al.), Blue 42 (Elmwood Park), Yesterdays (Clifton), Tio’s (Clifton), and Applebee’s (Clark, Clifton). These people play an important role in the hospitality business. Thus, their experiences and opinions are critical for understanding the effects of stress on drinking habits and the implications of customer-bartender interactions (Duque et al., 2020). The survey contributes to the review by implementing interventions for improving the mental well-being of bartenders within the dynamic hospitality industry.
Rationale
This review addresses gaps in existing literature, specifically the quantitative assessment from bartenders’ point of view about how personal stress correlates with their drinking habits, the implications, and possible relatable interventions. Bartenders are increasingly at risk for alcoholism compared to other occupational roles in the hospitality industry. The literature review integrates qualitative and quantitative studies and surveys from authors and researchers to determine the temporal relationship between bartender role stress and its implications on alcohol consumption and other deviant behavior. The primary aim of the survey is to inform public health policy regarding identification criteria for at-risk populations within the hospitality industry and to advance evidence-based intervention strategies for mitigating role stress and further exposure to triggering environments.
Recruitment and Sampling Methodology
While no one study explicitly replicates the same sampling methodology used in this study, several studies in comparable disciplines have successfully used purposive sampling methods (Buvik & Scheffels, 2022). A purposive sampling method consists of a technique used in qualitative research to select specific participants to analyze. For this study, purposive sampling was used to select individuals who are employed as a full-time or part-time bartender. The bartenders selected were interviewed to analyze the correlation between the stress a bartender endures and how it relates to their drinking habits.
Our research participants are active bartenders at seven distinct restaurants: Tommy’s Tavern (Clifton.), Blue 42 (Elmwood Park), Yesterdays (Clifton), Tio’s (Clifton), Gus’s Last Word (Woodridge), Cowans (Nutley), and Applebee’s (Clifton). Bartenders play an essential role in the hospitality business, they are essentially the stars of the show. They make guests feel comfortable and allow them to have an open ear to speak to. Bartenders also ensure that their guests are always happy and that their needs are fulfilled which can be a powerful stressor.
Bartenders were chosen as study participants because of their specific exposure to job-related stressors in the hospitality industry, according to Tutenges and Bøhling (2019). Bartenders are a vital profession in the hospitality industry. Bartender’s experiences and opinions are critical for understanding the effects of stress and drinking habits of individuals employed as bartenders (Duque et al., 2020). They are known to work long and demanding hours and also rely on tips as compensation which can be extremely stressful. While conducting the interviews, tip compensation was described as stressful due to the uncertainty of how much money will be made during each shift.
The participants that were chosen represent a varied cross-section of the bartending community, with varying levels of experience, job settings, and demographic origins. This diversification ensures that bartenders have a broad awareness of the issues they face in various circumstances. We have specifically chosen bartenders with different levels of experience and knowledge. This helped to ensure this study is extremely representative of the profession.
We first asked if they were interested in and willing to be interviewed for this study. We then scheduled in-person and virtual interviews to help get as much information as possible from the participants. Before conducting the interviews, I explained what the interview would entail. Then, each participant signed a consent form to allow us to interview them anonymously. The information that was received from the interviews was analyzed to identify similarities and differences between the interviews conducted.
By conducting the interviews and analyzing the transcripts and data, we were able to uncover a lot of relevant and pertinent information. There were many similarities found while conducting the interviews. One similarity that was found is that all but one bartender hung out with their coworkers after their bartending shifts. The participants also stated that when they hang out, they mostly only drink at various bars. Each bartender had their own stressors, however, the stressors identified were also similar between interviewees.
To ensure that the sample is valid, we used a strong screening process by confirming that the people participating in the interviews are active bartenders, according to Bell and Hadjiefthyvoulou (2022). Also, multiple restaurants were included in order to increase the diversity and validity of the sample (Moan & Halkjelsvik, 2020). This helped ensure sampling validity because the definition and duties of a bartender vary depending on which establishment they are employed at. Additionally, to ensure validity, bartenders with different levels of experience, different hours, and different employee roles were interviewed for this study.
The methodology of this study included purposive sampling (Kowalski et al., 2023). This technique allowed for the selection of participants based on traits that correlated to the study’s objectives and resulted in a more targeted, well-rounded study of the topic. A purposive sampling technique is ideal because research and analysis were done on a specific group of individuals. The specific group that was analyzed for this study were individuals employed as bartenders at different establishments.
For this study, we interviewed 16 individuals who are employed as part-time or full-time bartenders. We ensured that we established diversity and ensured this study was representative of the study population by recruiting bartenders from seven different restaurants with various roles and responsibilities. The interviews for this study were conducted in person and virtually. Before each interview, the participants signed a consent form to ensure they were willing to participate in the study. While conducting the interviews, I ensured that each participant felt comfortable so they were able to speak freely. I was able to connect and dive deep into the role of stress they endure while being employed as a bartender. I was also able to find connections between how the stress they ensure affects their drinking habits.
Research Design
The research aims to answer the question of how stress impacts bartenders’ drinking habits. The study is practical because the research will be able to be completed in one semester. The proposed research question will be answered once the data is collected from the participants who have agreed to be interviewed.
In previous studies, researchers have used different methods when studying the population of bartenders. Common methods used are interviews, questionnaires, and surveys. Tutenges and Bøhling (2019) conducted face-to-face and telephone interviews. Bell and Hadijiefthyvoulou (2022) used the Drug Abuse Screening Test, or DAST, and the Alcohol Use Disorders Identification Test, or AUDIT. Buvik and Scheffels (2019) and Shigihara (2020) both used in-depth interviews following a semi-structured guide. Hight and Park (2018) used online and anonymous surveys composed of three sections. In this research study, in-depth, semi-structured interviews have been conducted.
The researchers have followed the protocols from Health Behaviors in the Service Sector: Substance Use Among Restaurant Employees. Shigihara’s objective was to examine what in the restaurant work environment causes high levels of risky health behavior in restaurant employees. Shigihara (2019) conducted 52 in-depth, semi-structured interviews that lasted from anywhere between 90 minutes to four hours and were face-to-face and audio-recorded. 24 male and 28 female restaurant employees between the ages of 18 and 48 participated. Various questions were asked including, “Do you socialize with your coworkers during and/or outside of work?”, “Can you describe some stressful workplace experiences?”, and “How do you deal with problems at work?”. Shigihara shared with us that she also posed topic areas and let the interviewee speak to get as much detail as possible. Similar to that study, this research study also uses in-depth, semi-structured interviews. Shigihara started the data analysis by listening to and transcribing each interview. Then, she did several rounds of open and focused coding. Initially, she coded for broad topics and then coded for more specific concepts and phrases. From the codes, she was able to establish meaningful themes. Similar to that study, this research study also uses in-depth, semi-structured interviews. In this study, the researchers have listened to and transcribed each interview. Nvivo will be used to code the entire dataset with relevant information. The codes from Nvivo will help identify the patterns in the participants’ responses and generate themes.
Bartenders deal with a lot of work-related stress and at the same time, they have
alcohol within arm’s reach. The plan of this research is to study the experiences of bartenders to understand the relationship between work stress and drinking habits. This qualitative research project uses a phenomenological approach in-depth interviews with 16 bartenders have been conducted. The data gathered from the interviews will then be analyzed so common themes among their responses can be identified.
The qualitative methodology is in-depth, semi-structured interviews. To analyze this data both Parrot AI and Nvivo are being used. Each interview was recorded and the audio was uploaded to Parrot AI to transcribe each one. The researchers listened closely to each interview and fixed any mistakes that Parrot AI made when generating the transcripts. For example, if it spelled words wrong or didn’t pick up that the person speaking changed. The careful reviewing of each transcript helped portray a more accurate transcript of the conversation that took place during the interview. When all transcripts were completed, they were saved and uploaded to Nvivo. Afterwards, we can begin the open coding process to capture the meaning of the participants’ responses. The entire interview method would be the most appropriate since there has been no prior coding work on these transcripts (Allsop et al., 2022). After the open coding, the codes that were identified from the data have to be consolidated. These steps include going over what codes were identified, a description of each of them, and the number of times they were present. As a team, the researchers will discuss what themes are most prevalent in the responses they received. Two strategies they will use are either combination, where they can combine any open codes that overlap, or elimination, where they can get rid of codes that are irrelevant (Allsop et al., 2022). Once they establish the core themes, they will use systematic coding to ensure the identified codes are accurate. Next, they will review each other’s work by exchanging the completed Nvivo files that went through the systematic coding. They will then come together to discuss any changes or additions that they may need to make in order to prepare for publication. They will merge all of the files to make sure all of the work is in the same place, and prepare a numerical content analysis if needed. Finally, they will trim any quotes in their findings for word count or page restriction purposes. Using the qualitative data analysis software, Nvivo, will allow the researchers to perform a thematic analysis to discover any patterns in the participants’ answers. Analysis will be done following Braun and Clarke’s method of reflexive thematic analysis (2019) consisting of six phases. The researchers have completed the first step amd have familiarized themselves with the data. They have listened to the audios and read the transcripts multiple times. Now, they have started the coding process. When generating codes, they will engage with the data in a more detailed way. Codes that are based on patterns will be given to data to help organize it. The next step will be to construct themes. They may come up with candidate themes in the earlier phases of analysis either by using codes as building blocks or promoting a code to a theme. Thematic mapping may be used to see the connections between themes and subthemes. Developing and reviewing themes is the next step where the researchers will compare the data for the candidate with the entire dataset to make sure there is a relevant, central concept. After that, defining themes is the next step where the researchers will perform a more detailed analysis of the core of each theme and come up with a comprehensive name. Finally, they will produce the report, which is a test to see how well the themes work.
Bell and Hadjiefthyvoulou (2022) used the self-report version of the Alcohol Use Disorders Identification Test, or AUDIT. This is a questionnaire consisting of ten questions regarding drinking habits in the past year. Some questions include “How often do you have a drink containing alcohol?”, “How many drinks containing alcohol do you have on a typical day when you are drinking?”, and “How often during the last year have you failed to do what was normally expected of you because of drinking?”. These questions were included in the interview to get a better idea of the participants’ drinking habits. Buvik and Scheffels (2019) asked questions about events, attitudes, norms, and values. To learn more about events, they asked “Have you experienced this? What did you do?” and for attitudes, norms, and values, they asked, “What do you think about what happened? Why did you act like that?”. These types of questions can help us understand the experience from the interviewee’s point of view and allow us to facilitate a normal conversation with additional questions. In Shigihara’s (2020) interviews, she asked questions like, “Do you socialize with your coworkers during and/or outside of work?” “Are employees allowed to eat and/or drink at your job?” “Can you describe some stressful workplace experiences?”, and “How do you deal with problems at work?”. These questions can help the researchers learn more about the interviewees as they share personal experiences and stories. In the interviews, participants were asked questions about demographic information, basic information about their jobs, alcohol consumption, stress in the workplace and in life, and relationships. Demographic questions include age, race, gender, employment status, full-time or part-time, and how many hours worked per week. Basic information about the job include a description of the job, explanation of some of their responsibilities, and if they enjoy being a bartender and why. Questions about alcohol consumption ask about how often, how many drinks in a day, how many drinks in a week, if they drink at work, and if it interferes with their daily life or relationships. When asking about stress, questions were asked were about normal stressors in life, how often they feel stressed, if work related stress has affected their sleep or life, how they deal with stressful situations, and to give examples of stressful situations. Questions about relationships ask about being friends with customers and coworkers, what they do when they hangout with their coworkers, how they are treated by customers, and if it affects them in any way. The participants were given an opportunity at the end of the interview to add anything about their thoughts, feelings, and experiences of being a bartender. This gave more insight on the topic and additional answers to some questions that may have not been asked.
The sample includes 16 bartenders, 10 being male and 6 being female with ages ranging from 23 to 49 years old. The participants’ races are Caucasian, Hispanic, Asian American, and two or more races. Their experience working as a bartender ranges from 10 months to 31 years. There are many common themes that have been found among the participants’ answers so far. All of them drink, ranging from one to six days per week. Almost all of them drink while clocked in at their place of employment, usually when customers buy them shots. Many of them are friends with their customers and coworkers. When it comes to hanging out with their coworkers, many of them drink, eat, go to sporting events, and go on trips. Some common triggers of stress are late shifts, long shifts, large orders, staff shortage, and certain coworkers. These are just to name a few.
The researchers have downloaded Parrot AI and Nvivo. They have free access to both softwares either through the school or through free trials. To prepare for the data analysis, they have become familiar with the software by watching tutorials and practicing by themselves. By learning each step beforehand, they can ensure an easy process. They have researched questions they have about the software to prevent any problems from arising. They understand how to do it and will continue to search questions if they have difficulties.
References
Allsop, D. B., Chelladurai, J. M., Kimball, E. R., Marks, L. D., & Hendricks, J. J. (2022).
Qualitative methods with NVIVO software: A practical guide for analyzing qualitative data. Psych, 4(2), 142–159. https://doi.org/10.3390/psych4020013
Bell, D., & Hadjiefthyvoulou, F. (2022). Alcohol and drug use among bartenders: An at-risk
population? Journal of Substance Abuse Treatment, 139, 108762. https://doi.org/10.1016/j.jsat.2022.108762
Braun, V., Clarke, V., Hayfield, N., & Terry, G. (2019). Thematic analysis. In P. Liamputtong,
Handbook of research methods in health Social Sciences. Springer Science+Business
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Buvik, K., & Scheffels, J. (2019). On both sides of the bar. Bartenders’ accounts of work-related
drinking. Drugs: Education, Prevention and Policy, 27(3), 221–228. https://doi.org/10.1080/09687637.2019.1601160
Duque, E., Rodríguez-Conde, J., Puigvert, L., & Peña-Axt, J. C. (2020). Bartenders and
Customers’ Interactions. Influence on Sexual Assaults in Nightlife. Sustainability, 12(15), 6111. https://doi.org/10.3390/su12156111
Hight, S. K., & Park, J.-Y. (2019). Role stress and alcohol use on restaurant server’s job
satisfaction: Which comes first? International Journal of Hospitality Management, pp. 76, 231–239. https://doi.org/10.1016/j.ijhm.2018.05.012
Kowalski, M., Livingston, M., Wilkinson, C., & Ritter, A. (2023). The impact of tableside
ordering technologies on alcohol sales to the intoxicated. Drug and Alcohol Review. https://doi.org/10.1111/dar.13639
Moan, I. S., & Halkjelsvik, T. (2020). Work-Related Alcohol Use and Harm to Others. Substance
Use & Misuse, 1–9. https://doi.org/10.1080/10826084.2020.1801744
Shigihara, A. M. (2020). Health Behaviors in the Service Sector: Substance Use Among
Restaurant Employees. Journal of Social, Behavioral, and Health Sciences, 14(1). https://doi.org/10.5590/jsbhs.2020.14.1.04
Tutenges, S., & Bøhling, F. (2019). Designing drunkenness: How pubs, bars, and nightclubs
increase alcohol sales. International Journal of Drug Policy, 70, 15–21. https://doi.org/10.1016/j.drugpo.2019.04.009
Timeline:
Date:
Action:
Feb. 5, 2024
Submit our research proposal to the professor.
Feb. 13, 2024
Present proposal to class.
Feb. 13, 2024 – Feb. 27, 2024
Recruitment strategies. Hold interviews with bartenders from different restaurants. Data collection/analysis using Nvivo software. Completion of data gathering.
March 26, 2024
Written progress report and upload of data submission of date completed.
April 2, 2024
Present progress report to class.
April 15, 2024
Submit abstract and prepare final paper.
April 30, 2024
Final report and poster submission. Along with class presentations of research findings.
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