Restaurants Are Finally Prioritizing Workers’ Mental Health

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Restaurants Are Finally Prioritizing Workers’ Mental Health
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The path to better mental health in restaurants isn’t rocket science

that organization’s unreleased 2019 research shows that the food and beverage industry hasn’t improved since its previous study was published.

But now, restaurant owners and managers are seeking out seminars, trainings, and consultants to help their workers feel safe and stable at work. In addition to Ben’s Friends, chef Patrick Mulvaney’sprogram out of Sacramento, California, offers employees peer-to-peer counseling; some restaurant groups are experimenting with capped working hours, wellness initiatives, and a more open kitchen culture where talking about mental health is the norm.

Whether or not there’s an official mental health program in place or a staff member who is trained to deal with crisis, allowing staff members to voice their problems seems to be a crucial step in improving the industry. At Lighthouse restaurant in Brooklyn, owner Naama Tamir encourages a culture where employees can speak up and say how they’re doing any time of day.

Gulotta says he grew up in traditional kitchens characterized by “line dogging” — or trying to beat other chefs for the top station in the kitchen — and bosses that were on a hair trigger. Today he insists on running his restaurants with “please and thank you kitchens.

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