Restaurant owners and managers have a wide range of difficulties that must be addressed. Businesses in the service industry are scrambling to locate replacement workers as a result of numerous employees departing and a loss of over 800,000 lives in the United States due to the current epidemic.
Many restaurants are hiring people who have never worked in the hospitality industry as waiters and waitresses. When it comes to transitioning to their new employment, these individuals encounter a high learning curve.
Customers who have only had previous restaurant dining experiences may be astonished by the complexity of food storage and processing facilities buried beneath the public area. It may also come as a surprise how slick and dangerous kitchen flooring may be due to the grease used in cooking and frying, the soap needed to wash dishes and cooking surfaces, and even the material used to construct the floor.
Each year, approximately 1 million customers and 3 million restaurant personnel are injured as a result of slips and falls. Despite the numerous clips on those “funny video” television shows, slips and falls are not amusing. Broken bones, hip fractures, lacerations, spine injuries, and severe burns from stoves or hot food are just a few of the possible outcomes. These injuries can cause persistent pain for the rest of your life. Each year, the food service sector spends billions of dollars on these injuries, and the number of cases continues to climb.
In the kitchen, grease-resistant floor mats should be utilized. Spilled liquids and food drain via drainage pores and away from the mat.
Customers’ shoes should be cleaned of dirt and other particles with mats provided at the front door. When the weather turns severe, replace the other mats with more highly absorbent mats to try to keep your flooring dry.
It is your responsibility as a restaurant owner or manager to keep your customers and employees safe. The accompanying resource has more information.