The restaurant business is often described as stressful, especially during peak hours or seasons. More often than not, it has unfriendly working hours, which are usually with limited rest time or back-to-back shifts. Working for irregular and long hours is typical in multiple industries in the country. However, such work pattern gives rise to health risks and personal issues among chefs and restaurant personnels.
Unfriendly Working Hours: The Restaurant Business
A lot of restaurants in Australia are open for business at an early time and closes late at night. Because of this, the chefs or cooks, the management and other staffs are required to clock in at cockcrow and leave at dusk. This line of work with long hours can put strain on relationships, as The Daily Mail reported.
According to the survey conducted by the Chartered Institute of Personnel and Development, the erratic working shifts, like those in the restaurant business, do not result to failure in relationships. However, it can “hurt” your romance or your ties with your family and friends. If things get worse, your partner may start looking for sexual relief online or through web cams.
There are also other undesirable effects of long working hours in the food service industry. Ultimately, it can affect the productivity of the employees and increases the possibility of accidents due to fatigue and exhaustion. Moreover, this type of work pattern has long-term effects on our health.
As per a recent study, unfriendly working hours (e.g. 11-hour shift) is a contributing factor of having heart diseases. In fact, Bloomberg reported that long working hours poses the same threat as smoking, high cholesterol level and high blood pressure.
The restaurant business also provides staffs an easy access to alcohol. Statistics show that three in four Australians resort to drinking alcohol in relaxing after their work. Inebriety as a relief option to stress and anxiety engenders risky behaviors, such as driving under the influence.
Measures in Improving the Restaurant Workplace
In 2010, the National Employment Standards (NES) became in action. It sets the maximum working hours in the country’s food service industry. Under the NES guidelines, a full-time employee can only work for no more than 38 hours in a week, plus any reasonable extra work hours.
Businesses can also implement resilience programs so that employees will be better equipped with the pressure and demands of work. More so, an employee assistance and support program will ensure that restaurant personnels who need help will be given assistance as soon as possible.