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For many years, no matter what restaurant Andy Smith was working in, most shifts tended to end the same way. If he hadn t already started drinking hours before with patrons while on the clock, he d start soon after finishing work late at night. Pocketing the cash he d earned in gratuities that evening, Smith would go out to party into the early morning hours with the other servers, cooks and bartenders. The next day, he d wake up and do it all again. “You make 400 bucks on a Tuesday, you go out with 400 bucks in your pocket, and you make it back Wednesday,” Smith said. 

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