The plan to reduce drunkenness

It was a typical day at the restaurant until the managing director, a stout man named Trevor, decided to drop an announcement that would change the course of our lives forever. He was standing in the courtyard, by the fountain, and we were all huddled around him, our eager faces gazing up at him as he spoke.<br><br>"My friends," he said, "I have some extraordinary news to share with you. As you know, our restaurant is a cherished institution, a place where people come to find comfort, solace, and strength. But I have come to realize that we can do better. We can be more than just a place to grab a bite. We can be a place where people can find purpose."<br><br>We all looked at each other in confusion. What did he mean?<br><br>"I am happy to announce that, starting immediately, we will be closing the restaurant at night and converting it into a club," he said, his eyes shining with excitement. "It's the only way we can compete with the big chain restaurants. This is how we will thrive. We will be a restaurant by day, and a club by night. And with this change comes a new policy: there will be unlimited free alcohol from 10 pm until closing."<br><br>We were all stunned. How could this possibly work? And how would it help to cure drunkenness?<br><br>But Trevor was insistent. He had done the research, he had run the numbers, and he had talked to a lot of smart people. This was the only way forward.<br><br>"I am telling you now, this is a golden opportunity for us," he said. "We are going to be the first restaurant in the world to make this transition. And I am confident that it will be a success."<br><br>We were all excited, but also a bit hesitant. This was a bold move and, yes, it was risky. But we had all come to trust Trevor. He had always been a good boss, and we had always had good working conditions. If he was confident, then we were confident too.<br><br>And so we went for it. The next day, we closed the restaurant at night and turned it into a club. The place was packed. People were dancing, drinking, and having fun. And the atmosphere was like nothing we had ever experienced before. It was a night to remember.<br><br>From that day on, the restaurant was thriving. More and more people were coming in to eat, and more and more were staying late into the night to drink and dance. We were making more money than we had ever made before, and we were all happy and content.<br><br>But there was one problem. A big one.<br><br>While the restaurant was thriving, I realized that the staff members who had been getting too drunk during work hours were getting just as drunk during opening hours. There was a bartender who would get so drunk he would have to be taken home in a wheel barrow, a chef who would then get behind the wheel of his car and drive home, and a manager who would just pass out on the bathroom floor.<br><br>This was not how I envisioned the plan to reduce drunkenness and improve the work environment to work.<br><br>&#x200B;