Adam Vettorel and Chris Schlesak

North & Navy/Cantina Gia

“We’ve made great effort to combat the negative consequences of alcohol. Finer restaurants are built around wine. We as a team are always tasting, to know the flavour profiles of the wine and how they’ll match to the food. Then there’s the ritual of the postservice beer. It’s just meant to be a little catharsis, but because it’s so woven in, it can be difficult at some restaurants for people to abstain if that’s the best choice for them. It happens in other industries too. That’s why we’re vocal about creating a healthy work environment. It’s already a long, hard, nocturnal job. Our cooks can have an after-work drink, but then they’re expected to move on, hopefully home for some sleep. And if an employee needs help or a safe space at work, we support that, no questions asked.”