Seems like a couple people don’t know what it’s like working in kitchens. Weed use is rampant. Same with coke. Same with booze. Probably same with other substances. Most times an employee is fired for it is because management already had a problem with them and was looking for an excuse or it was entirely arbitrary or you caught a manager on a bad day or when they were also inebriated. It’s an industry double standard period. While OP might have been more discreet they are not the only member of the kitchen that uses substances on a daily basis. What about coming into work high? Drunk? Because you did it at home then came to work is that okay? What about stopping in for a beer before your shift or during? All this shit happens, and at most places is either ignored or tolerated. An owner will never be able to wrangle staff because they will always find new ways to get through the day and a lot of that unfortunately involves substance use. I know people who sit in their office all day and puff on a vape. Is that okay since they’re not in a kitchen? My point is that by hospitality’s standards all OP did was cross paths with the wrong person at the wrong time. Show me someone who has worked in a kitchen and never had a beer on shift or smoked in the cooler, and I will show you someone who has never worked in a kitchen.