From Surviving to Thriving: Jacki’s Journey of Self-Discovery

On the surface, Jacki appeared to be thriving. She was industrious, friendly, and always made others feel comfortable. However, her early years were shaped by a father who drank every day and older sisters who encouraged her to indulge in alcohol. This created a pattern in her life that she didn’t intentionally choose. As time went on, the idea that “one more won’t hurt” evolved into a significant issue. That’s when things changed. She learned how to stop drinking while working in the restaurant industry and gradually crafted a life filled with tranquility, purpose, and service rather than anxiety, depression, and exhausting beer nights. Now, she is a This Naked Mind Certified Coach, guiding others to reshape their narratives.

Influences in My Early Life and Introduction to Alcohol

Alcohol was a constant presence in my upbringing; my father drank regularly, and my sisters would hand me beers at their gatherings. During high school and college, I drank to fit in. When I became a parent, I eased off for a bit. Yet, in my late forties and early fifties, alcohol subtly returned, and being in the restaurant business made it feel acceptable. After a shift, I would “drink my dinner.” Everyone else did it too, so I convinced myself that I was fine.

But I wasn’t. By December 2021, I plunged into depression, and my alcohol consumption soared to approximately twelve beers a day. My anxiety intensified; I believed I needed a few beers just to step outside. It became a chaotic situation. I felt as though I had lost my identity. Tracking my goals didn’t assist—I would forecast my nighttime drinks and, whenever I exceeded that, I simply lied to the app. None of the suggested remedies meant to reduce cravings worked either. The underlying belief in my mind—“One more won’t hurt”—remained untouched. I recognized that unless I made a change, alcohol would dictate how my story ended.

The Rise of Drinking During My Restaurant Career

Life in the restaurant industry is fueled by excitement, connection, and the tradition of having a shift drink. After service, it was perceived as both a reward and a bonding moment for the team. This routine conditioned my body: work hard through service, then relax with alcohol. By the time I realized I was dependent on it, my evenings were already planned out. I even managed my stock rotation to mask how often I bought alcohol, purchasing two thirty-packs at a time to make fewer trips. Alcohol occupied a significant space in my mind, impacting my plans, celebrations, and stress management.

In 2022, I attended a memorial for a man whose life was lost to alcohol. While attendees shared amusing drunken anecdotes, the kindness and contributions he made were barely mentioned. I sat there reflecting, thinking, “That could easily be me.” Later, on my porch, I reached out to a friend who had stopped drinking and pleaded, “How did you manage?” We kept missing each other, leaving me feeling even more isolated. I needed genuine advice on quitting drinking in an environment that constantly encouraged it.

My Attempts Before Discovering This Naked Mind

I constantly tried various solutions: a free Tony Robbins event in January 2023 ignited a spark of hope; I immersed myself in books, programs, and mentors like Dean Graziosi and Matthew McConaughey. I filled my brain with optimism, yet I still drank. These tools improved my mindset, but did little for my evening temptations. I didn’t need more restrictions; I needed to comprehend the loop and address the underlying needs.

Then, I witnessed an event featuring Annie Grace, which introduced me to This Naked Mind, The Alcohol Experiment, and The Path. For the first time, I didn’t feel shamed. I learned how alcohol interacts with the brain, why simply “cutting back” was so difficult, and how the hospitality industry perpetuates this cycle. It finally made sense: the journey to quitting drinking while working in restaurants begins with understanding, not blaming myself.

Embarking on The Path

Joining The Path was a pivotal moment for me, marking a clear divide between my life “before” and “after.” I learned the four A’s (asleep → aware → awake → alive), understood how beliefs influence actions, and practiced addressing my needs instead of numbing them. I transitioned from feeling like “I can’t control this” to “I understand this.” This distinction transformed my relationship with cravings, allowing me to observe them fade.

Rather than pursuing willpower, I concentrated on clarity and compassion. I tracked my habits honestly—no more deception with apps. I became aware of the moments that drove me to the fridge and asked myself what I genuinely required: food, rest, connection, activity, or simply a moment of breath. The Path illuminated the “why,” making new decisions feasible.

Begin Your Next Chapter

If a soft voice within you is saying, “I desire what Jacki has—peace, clarity, and genuine choice,” pay attention to it. You don’t have to leave the restaurant industry to alter your relationship with alcohol. You can retain your job, your community, and your identity—while breaking free from a habit that no longer serves you.

Join The Path, a coach-led program that meets you with understanding and scientific backing instead of shame. You will develop practical skills for real life in the hospitality industry—managing post-shift decompression, handling tough conversations, navigating late nights, and dealing with significant emotions—so you can conclude your day feeling proud. Within The Path, you’ll receive structured lessons, live coaching, and a community that understands the realities of service life. You will learn to change “one more won’t hurt” into calm, confidence, and restorative routines.

If you’re ready to stop negotiating with yourself and reclaim your freedom, take the first step today. Your future self will be grateful.

Creating Effective Tools for After a Shift

My healing journey began unexpectedly in my kitchen. I placed motivational notes where I would see them daily: “Life shouldn’t be lived blurred, foggy, and numb. Alcohol is not the solution.” I refreshed the decor of the room while dancing between paint coats. I curated an empowering playlist and let the content of the songs assist me in reshaping my narrative. When anxiety surged, I turned to techniques for calming my nervous system—focusing on my breath, resetting my vagus nerve, and jamming out to Diana Ross’s “I’m Coming Out.”

Around six months into my journey, Whitney Houston’s “Greatest Love of All” played, and I found myself teary-eyed—a cathartic release. For the first time in years, I appreciated the person staring back at me in the mirror. Eliminating alcohol was just the initial step; learning to respect myself was the more profound transformation. These tools were applicable to restaurant life: quick recalibrations post-dinner rush, steady communication prior to difficult discussions, and genuine rest instead of mindless distraction. This approach works when you’re figuring out how to quit drinking in the hospitality industry—you dismantle the cycle and substitute the “reward” with what your body and mind truly require.

What My Alcohol-Free Life Looks Like Now

During my first summer without alcohol, I kept active—I repainted my kitchen, enjoyed dancing in my safe space, and switched from regular beer to non-alcoholic varieties. The following summer, after mowing the lawn, I came inside and, days later, realized I hadn’t even thought about grabbing a non-alcoholic beer. Plain water satisfied me. That’s what freedom feels like. Without desire, the willpower struggle ceases to exist. Annie Grace wisely states, “Without desire, there’s no temptation.” Today, I can be around people who drink, and itdoesn’t affect me. I live my life without the constant internal negotiation.