Slideshow: Drinking at Work: How 11 Companies Celebrate Happy Hour

Test Kitchen Gatherings (and Cubicle Dance Parties) at Saveur
Test Kitchen Gatherings (and Cubicle Dance Parties) at Saveur

"We celebrate a lot at SAVEUR. Occasions run the gamut from birthdays and engagements to issue closes or big traffic hits—or just because we have a couple extra bottles of Champagne lying around and, hey, it's Friday. The test kitchen is a natural gathering place, though we've been known to throw an impromptu cubicle dance party or two."—Helen Rosner, SAVEUR

[Photo: Helen Rosner]

Back Porch Drinkin' at Garden & Gun
Back Porch Drinkin' at Garden & Gun

"A good Southerner always keeps a bottle or two of something handy. And here at Garden & Gun, where our editor-in-chief keeps a bar cart stocked with bourbon within a few steps of his desk, we are no exception. While we might enjoy a few glasses of the brown stuff on any given workday, we really break into our reserves when we get together every couple of months to watch a favorite band play a few songs on our back porch. Our office, in a two-hundred-year-old former apothecary in downtown Charleston, South Carolina, fills up quickly with friends, family, and, of course, our dogs. The punch flows freely, accompanied always by pimento cheese and a tray of our favorite bacon crackers."—Jed Portman, Garden & Gun

Full Bar at the Campari Offices
Full Bar at the Campari Offices

“Since Campari America’s move to their new headquarters at Levi’s Plaza in San Francisco, the company has been celebrating with end-of-the-week office happy hours. Campari America’s expansive bar and lounge overlook some of the best views in the city with breathtaking panoramas of the bay and the Bay Lights installation, and is the perfect spot to kiss a long work week goodbye. Office drink of choice? The Negroni, of course—and pints of Anderson Valley Wild Turkey Bourbon Barrel Stout. Jealous yet?”Campari America

Well Stocked at Food & Wine
Well Stocked at Food & Wine

"We at Food & Wine are lucky to have plenty of supplies on-hand for our Friday happy hour. There are always bottles of wine we've opened for tastings; five bottles left over from a six pack of beer; and when there are bottles of whiskey or gin or tequila or what have you remaining from meetings with distillers, we pour those, too. Sometimes our happy hour is a full-on staff party with cheese from a story we're working on or apple bars from a recipe we tested that day; sometimes it's just a handful of folks who drift toward the tasting room late on a Friday afternoon, bringing salty peanut samples from their offices and cans of Diet Pepsi from the vending machine upstairs to mix with rum. However things shake out, remarkably, we like one another enough to stick around our gray, Midtown offices after-hours to raise a collaborative glass at then end of the day."—Megan Krigbaum, Food & Wine

[Photo: Justin Chapple]

Oysters, Bubbles, and California Wine at Delectable
Oysters, Bubbles, and California Wine at Delectable

"Happy hours around Delectable are a big deal. More than just a break from coding to hang out together, it's serious research time. Our most recent gathering kicked off with an apertif magnum of pet nat while personal chef extraordinaire John Paul Carmona shucked over 200 oysters nearly as fast as we could eat them. It was the perfect excuse for an epic wine study of our house champers, Breton's Vouvray Sec, and zippy California whites from Jolie-Laide, Broc Cellars, Copain, Ryme Cellars, and Salinia Wine Company. All were too awesome to declare a winner ;)"—Jeff Songco, Delectable

So Many Options for Eater, Curbed, and Racked
So Many Options for Eater, Curbed, and Racked

"With the Eater offices in the East Village, we have a wealth of happy hour options at our disposal. However, we are pretty loyal and often go to The Scratcher, a local dive, or The Wren. Sometimes we'll branch out for special occasions. For example, before Chinatown Brasserie's shutter we were sure to have one last hurrah there. We also recently celebrated our Burger Week at DBGB (shown) with burgers, beer and wine."—Jackie Goldstein, Eater, Curbed, and Racked

Just Declare It Wine Time at Rewinery
Just Declare It Wine Time at Rewinery

"With wine being an integral part of our every day routine, Rewinery's happy hours are impromptu events—we just pop a bottle open whenever the occasion calls for it."—Joana Koiller, Rewinery

Meat + Beer at RiffTrax
Meat + Beer at RiffTrax

"At RiffTrax, our mission is technically to make funny commentaries for movies, but sometimes this seems like something we do in between happy hours. Sometimes after a recording session we'll head to local watering hole O'Briens or one of San Diego's approximately 2,387 breweries. But mostly we'll break out some local IPAs in our kitchen, with meat provided by Mike Nelson and our technical director David Martin. Those two have let us feast on home-smoked ribs, home-cured pastrami with Guinness mustard, habanero marinated jerky, and one time, even pig's head torchon."—Conor Lastowka, RiffTrax

Anchor Brewing Celebrates with Beer
Anchor Brewing Celebrates with Beer

"Whether they are toasting a new milestone for the company (like Liberty Ale's® 38th birthday, shown here), or enjoying an after-hours brew in the taproom, Anchor Brewing staffers love a good reason to celebrate."—Anchor Brewing