I spent fifteen years drinking while working in the restaurant industry—where partying after shifts and normalizing substance use felt like part of the job. After my second DUI, I knew I had hit a breaking point. I went into rehab, started attending AA meetings, and joined Ben’s Friends, a support group specifically for hospitality workers in recovery. Those early days were tough. The anxiety, the guilt, the question of “what now?” was constantly overwhelming. But I kept showing up. I leaned on the people who understood what it was like to juggle long hours, high stress, and the temptation to drink. Slowly, I began building a sober life that felt not only manageable, but meaningful. I don’t tell people what to do, I just share what worked for me, hoping they can see a path through too. If you’re in food service and struggling, I’ve been there. And I’d love to walk with you while you find your way forward.