Workplace violence has long been prevalent in the restaurant industry due to several high-risk factors, such as:
- the exchange of cash with the public
- working alone, in isolated work sites or high-crime areas
- delivering of food products
- the sale of alcoholic beverages
- poorly lit areas and parking lots
- working during late night or early morning hours
- failure to train employees to recognize and manage hostile and aggressive behavior among not only customers and other members of the public, but each other (fellow coworkers).
Unfortunately, the stress, unrealistic expectations, demanding customers, and long hours of the restaurant industry have also been “brought to light” in popular media depictions of restaurant workers and managers. Just like some of the intense behaviors shown on television, if you have much experience at all in the trenches of the restaurant industry, then you’ve most likely come across a belligerent chef or two or a manager that prides himself on yelling, screaming, and berating the employees (and, on occasion, even the customers).
The pressures and stress of the restaurant industry can lead to all kinds of violence and abuse in the workplace, ranging from outrageous verbal outbursts, substance abuse, and sexual assaults to suicide, physical assault, and so much more.
Results from an ongoing survey being conducted online seemingly bear to date that more than 90% of restaurant workers and others in the food industry say that their jobs are at least partly responsible for their mental-health issues, and nearly 20% put the onus on their jobs completely.
By dealing with workplace violence just as they would any other preventable hazard, restaurant employers can develop effective strategies (policies, practices, procedures, training, etc.) to protect their employees, customers, and visitors from possible injury, risk, or harm. It will also go a long way in fulfilling their duty to provide a safe and healthful workplace, and it will allow them to operate to restaurant industry standard.
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