Dedicated food and beverage service professionals work tirelessly to ensure patrons enjoy their meals and overall dining experiences. While their hard work is typically on display, it is important for employers to acknowledge the less-visible challenges food-service employees might also face behind-the-scenes, such as workplace toxicity, harassment or discrimination.
With the Equal Employment Opportunity Commission (EEOC) currently suing two restaurant groups for sexual misconduct allegations - an Applebee’s in Alabama for sexual harassment of teens and a Wendy’s in Illinois for sexual discrimination, it serves as a timely reminder of the importance of not only recognizing but also swiftly addressing workplace misconduct issues, as they can impact both employee well-being and the overall success of food service establishments.
The State of Sexual Harassment in the Restaurant Industry
While workplace misconduct, discrimination and harassment affect millions of employees in various industries, more sexual harassment claims are filed in the restaurant industry than any other, according to QSR. It is crucial for leaders to realize the scale of the problem as workplace toxicity statistics related to misconduct are often alarming.
According to an EEOC survey, 75% of employees who experienced workplace harassment never reported it. The unfortunate reality is this issue can persist for an extended period of time, particularly within the fast-paced and frequently demanding atmosphere of the food service industry.
The food service industry also faces significant discrimination challenges. Various reports indicate that employees of color, LGBTQ+ individuals, and women are disproportionately affected. This not only harms those employees, but also detracts from the overall customer experience. Additionally, the number of discrimination charges increased 10.3% (or more than 81,000) compared to the previous fiscal year.
Workplace misconduct, including theft, fraud, and safety violations, can also endanger both employees and customers. Unfortunately, many food service workers are afraid of retaliation for reporting such issues, fostering a culture of silence.
Key Risk Factors for Harassment in Restaurants
Food service employees face high-pressure environments that can lead to power imbalances, irregular hours and shift work, which, coupled with lack of experience or confidence among younger employees, can pose difficulty in reporting workplace misconduct. In general, food service establishments present unique risk factors for harassment, as outlined by the EEOC, including decentralized operations, young workforces, high turnover concern and customer-service mentality.
Most restaurants, franchises, or kitchens operate separately from their main corporate headquarters or offices. Such separation can foster decentralized workplaces that are marked by limited communication between organizational hierarchies, hindering adequate supervision and adherence to corporate values and behavioral standards.
Young workforces struggling with self-confidence might hesitate to address uncomfortable situations, resist unwelcome advances, or report misconduct instances at all. They may be more vulnerable to exploitation by coworkers or supervisors, especially those more established in their roles.
A lack of communication across positions with junior staff can also lead to high turnover with employees opting to leave rather than attempting to express their concerns. If employees believe they are interchangeable and easily replaced, they might view leaving as an easier option to addressing issues and, thus, leave managerial staff unaware and those at fault not held accountable.
As many as 60% of food-industry employees report having suffered from emotional abuse and disrespect from customers - in turn exemplifying that the age-old adage that “the customer is always right” is not a blanket truth. Managers that cohere to that expression might overlook inappropriate behavior and inadvertently display to employees that they condone it. Furthermore, employees that witness their supervisors downplaying harassment incidents may feel that if they report misconduct, it might signal they are not as dedicated to providing excellent customer service.
How Work Shield Can Help
Work Shield is revolutionizing how workplace misconduct is managed across various industries, including food and beverage service. As a end-to-end misconduct management solution, Work Shield provides multiple reporting channels, unbiased investigations and timely resolution recommendations, as well as analytical reporting to transform workplaces from top to bottom.
Work Shield offers employees a safe, confidential platform for reporting misconduct across multiple channels, with the option to report anonymously or non anonymously online 24/7 or via a call center. If an investigation is needed, a Work Shield investigator gathers evidence and provides fair, unbiased resolutions. Additionally, the platform’s real-time analytics allow organizations to spot trends in employee incidents, helping them address concerns proactively.
Work Shield understands the severity of harassment, discrimination, misconduct, and toxicity within the restaurant industry. With its full-service misconduct management solution, Work Shield not only provides a safe space for employees to speak up but also helps organizations mitigate legal risks and maintain compliance. By addressing incidents promptly and effectively, Work Shield protects both your employees and your organization, fostering a safer, more compliant workplace.