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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 staffing and fewer hours; and (4) social and psychological pressures and ill treatment.

Conclusion

These elements were reported prior to the COVID-19 pandemic and have persisted throughout with heightened impacts.

SUBMITTER: Lippert JF 

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

REPOSITORIES: biostudies-literature

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Publications

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

Lippert Julia F JF   Hofman Nila Ginger NG   Reyes Teofilo T  

Journal of occupational and environmental medicine 20220301 3


<h4>Objective</h4>This exploratory study investigated occupational stress in restaurant work prior to and during the COVID-19 pandemic.<h4>Methods</h4>The study was a mixed methods design conducted in two phases with biomarker data for stress, questionnaire data, and semi-structured interviews.<h4>Results</h4>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  ...[more]

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