The statistics surrounding addiction within the hospitality community are alarming.

“There are an estimated 15.5 million restaurant employees nationally, and an estimated 2.5 million are struggling with alcohol and drug abuse,” says Charleston, S.C.-based industry veteran Mickey Bakst. He should know. In his 40-plus years managing renowned restaurants, Bakst struggled with sobriety himself.

“When I got sober, nobody would sponsor me in AA unless I quit my job,” he says. “I didn’t meet another restaurant person for probably three or four years. So here I am. I just gave up my two best friends — drugs and alcohol, right? And you’re telling me I’ve got to give up the other things that I love? That sucks.”

Sober since 1982, Bakst saw the impact that alcohol and drugs were having on his belo

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