{"id":45342,"date":"2021-08-31T18:05:20","date_gmt":"2021-08-31T22:05:20","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=45342"},"modified":"2021-08-31T18:06:04","modified_gmt":"2021-08-31T22:06:04","slug":"spotlight-on-bens-friends","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/communities\/spotlight-on-bens-friends\/","title":{"rendered":"Spotlight On: Ben’s Friends"},"content":{"rendered":"

Offering a Bridge to Sobriety<\/h2>\n

 <\/p>\n

\"\"

Andrew McLeod. Photo by Sarah Hoskl<\/p><\/div>\n

By Emma Castleberry<\/p>\n

Asheville\u2019s hospitality industry\u2014encompassing the hotels, bars and restaurants that make this city such a popular place to visit\u2014is a huge part of the community. And the workforce employed by this industry faces unique challenges when trying to live a sober lifestyle. \u201cThere\u2019s such a hard-wired context for alcohol and drug use\u2014especially alcohol use\u2014in the hospitality industry,\u201d says Andrew McLeod, leader of the Asheville chapter of Ben\u2019s Friends, a national support group for people in the hospitality industry struggling with addiction. \u201cIf you work in the front of house, you\u2019re serving alcohol to people daily. If you\u2019re working in the back of house, you are likely offered shift drinks at the end of your day, and\/or go out with the cook staff after work for drinks. We are exposed much more often to these things than people in many other industries.\u201d<\/p>\n

McLeod goes on to explain that, in traditional recovery settings, those in recovery are often told to change their environment in their first year of sobriety\u2014a piece of advice that is hard for those who are passionate about their hospitality careers. \u201cYou\u2019re often told that you can\u2019t work in this industry and stay sober because of the exposure to this type of use culture,\u201d McLeod says. \u201cHaving an industry-specific support group gives us another option than total avoidance to the industry we love and want to continue working in.\u201d<\/p>\n

\"\"Mickey Bakst, founder of Ben\u2019s Friends with Steve Palmer, says the organization was born, in part, out of frustration. \u201cBoth Steve and I got sick and tired of seeing alcohol and drugs destroy brilliant talents in the restaurant industry,\u201d says Bakst, who\u2019s been sober for 38 years. \u201cWe said enough was enough.\u201d The pair started hosting group support meetings in Charleston geared specifically towards people working in hospitality. \u201cWe never expected it to be what it is,\u201d he says. \u201cIt has filled me with so much joy to see young people from Seattle and Portland to New York and Miami get sober and stay in this industry because of Ben\u2019s Friends.\u201d<\/p>\n

The Asheville chapter of Ben\u2019s Friends meets in person every Monday from 10\u201411 a.m. at A-B Tech Culinary Arts and Hospitality School. \u201cOur only agenda is to spread the word about staying sober within the food and beverage industry,\u201d says McLeod. \u201cThere\u2019s been a lot of fear in restaurant operations in the last year or so. If there\u2019s something that we as a recovery community can do to alleviate some aspect of that fear, even if it\u2019s just that you know you aren\u2019t alone, we want to get that message out there.\u201d<\/p>\n

For someone who isn\u2019t struggling with addiction, or perhaps doesn\u2019t even work in hospitality, McLeod says that spreading the word about Ben\u2019s Friends can save a life. \u201cJoin Ben\u2019s Friends national Instagram account and share the post, find Ben\u2019s Friends on Facebook and share the post,\u201d he says. \u201cThe best thing a non-addict can do is to spread the word and awareness about us.\u201d<\/p>\n

AB-Tech Culinary Arts and Hospitality School is located at 30 Tech Drive in the Magnolia Building. For more information, including links to social accounts, visit BensFriendsHope.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cThere\u2019s such a hard-wired context for alcohol and drug use\u2014especially alcohol use\u2014in the hospitality industry,\u201d says Andrew McLeod. \u201cIf you work in the front of house, you\u2019re serving alcohol to people daily. If you\u2019re working in the back of house, you are likely offered shift drinks at the end of your day, and\/or go out with the cook staff after work for drinks.\u201d<\/p>\n","protected":false},"author":14,"featured_media":45346,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,102],"tags":[],"class_list":["post-45342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-communities","category-food"],"yoast_head":"\nSpotlight On: Ben's Friends - The Laurel of Asheville<\/title>\n<meta name=\"description\" content=\"\u201cThere\u2019s such a hard-wired context for alcohol and drug use\u2014especially alcohol use\u2014in the hospitality industry,\u201d says Andrew McLeod. \u201cIf you work in the front of house, you\u2019re serving alcohol to people daily. 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