Assessing Occupational Stressors in Restaurant Work Prior to and During the COVID-19 Pandemic: An Exploratory Analysis.

ABSTRACT:

Objective

This exploratory study investigated occupational stress in restaurant work prior to and during the COVID-19 pandemic.

Methods

The study was a mixed methods design conducted in two phases with biomarker data for stress, questionnaire data, and semi-structured interviews.

Results

Results indicated elevated stressors elevated stress during normal shift conditions (P < 0.05), low job satisfaction, an effort to reward imbalance (P < 0.05), and the majority (72%, n = 28) of participants reporting discrimination at least a "few times a year." Interview data revealed four interrelated occupational stressors including: (1) financial hardships; (2) increased exposure to occupational health risks during the reopening phases; (3) increased workloads due to inadequate st

SUBMITTER: Lippert JF 

PROVIDER: S-EPMC8887680 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature