Industry standard then.
I worked in a restaurant where:

The Maitre d' regularly touched up the waitrons, boys and girls alike.

The head barman had 2 tills, into the second of which went every third drink.

The saucier sold poppers, and would bugger the prep chef in the dry goods room. You were bloody careful picking up the potato bags. Especially as we all used it after hours.

The head chef bought poached game. Some of the rabbits had no marks, so had probably been gassed.

Best 3 weeks of my life. Never had so much random sex, or washed so many plates.
(all my scars face forward possesses 2.5% of a hyperalloy combat chassis, Thu 10 Jun 2010, 21:30, Reply)