The serving area allows restaurant workers to interact with customers while developing food service and money-handling skills. However, it also exposes them to hazards such as:
- Strains and sprains
- Slips, trips, and falls
- Burns and scalds
- Workplace violence
- Knives and cuts
Potential Hazards: Strains and Sprains
Workers may develop back, neck, and shoulder strains due to awkward postures while serving food or bussing tables. Common hazards include:
- Balancing too many plates or glasses while serving or clearing tables
- Lifting heavy trays above shoulder height
- Carrying large or overfilled containers of dirty dishes
- Repetitive reaching to serve customers or clear tables
- Moving and lifting tables and chairs to accommodate customers
Solutions: Preventing Strains and Sprains
Worker Techniques:
- Avoid awkward postures; keep elbows and wrists supported when carrying trays or plates.
- Limit the number of items carried at one time to reduce strain on arms and back.
- Use both hands for heavy items such as coffee pots or water jugs. Keep elbows close to the body.
- Carry plates with elbows tucked in to decrease arm and back strain.
- Balance the load evenly on trays, placing heavier items in the center.
- Ensure trays are clean, dry, and free from defects before use.
Employer Solutions:
- Provide serving carts when space allows, avoiding the need for workers to carry heavy trays above shoulder height.
- Place a server station close to the serving area, if space permits, to minimize lifting and reaching.