Risky behaviours, risky work settings: The alcohol and drug consumption patterns, health and wellbeing of commercial cookery trainees

International research indicates workers employed in commercial cookery, particularly young workers, are a vulnerable group for risky alcohol and drug use and psychological harm. In order to address the lack of Australian research on this issue, we examined alcohol and other drug consumption patterns and psycho-social wellbeing of a cohort of first year commercial cookery entrants using a cross sectional survey. Sixty five per cent had AUDIT-C scores indicative of risky drinking, 27% were daily tobacco smokers, 26% had used cannabis and 16% had used amphetamines in the past 12 months, most reported their quality of life and health status as good, and 25% reported high/very high levels of psychological distress. These prevalence rates were substantially higher than comparable national prevalence rates. The results of this preliminary and exploratory study indicate young workers in the commercial cookery sector of the hospitality industry may be at particular risk of alcohol and drug related harm and psychological distress. These findings suggest tailored intervention strategies to address related harms are an imperative.