Youth 2 Work OSHA Title U.S. Department of Labor
Youth in Restaurants banner
 
Serving
The Serving area of a restaurant offers teen workers an opportunity for direct interaction with the customer, while learning food service and money handling skills. Teen workers in this area may also be exposed to the following hazards:

 
Take the Quiz
Safety Poster
 
Workplace Violence
Workplace violence is violence or the threat of violence against workers. It may range from threats and verbal abuse to physical assaults and even homicides. 
Potential Hazard

Many workplaces, like restaurants, can be a target for workplace violence because of the presence of cash, the late work hours,and contact with the public. A (1992-1997) Bureau of Labor Statistics study of all workplaces, indicates that 20 percent of overall youth workplace injuries are attributed to assaults or violent acts.
 
Teen Working at Cash Register
Avoid over-reaching across tables or booths.
Possible Solutions

Teen Safety Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers
  • Keep the cash register closed when not in use.

  • Keep cash register in line of sight of other employees.
     
  • Do not count cash in front of customers.

  • Help establish and follow lock-up procedures such as all employees should leave the workplace at the same time.

  • Know how to report and log incidents of threats or violence.

  • Use the safety plan when dealing with unsatisfied customers, robbery, or theft.

  • Keep the back doors locked unless you are receiving a delivery. 
     



Workplace Violence
Workplace violence






Employer Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Follow the Fair Labor Standards Act (FLSA) including:
books For more information see Resources - Child Labor Laws.

Follow OSHA's Standards including:
  • Provide for exit route doors from the inside of a building at all times without keys, tools, or special knowledge. A device such as a panic bar that locks only from the outside is permitted on exit discharge doors. See OSHA Design and Construction Standard requirements for exit routes [1910.36(d)].


Consider implementing recommended safe work practices, including:
 
  • Design and implement a violence prevention program, specific for your establishment. The plan should indicate how employees should notify local law enforcement agencies in case of an emergency.
     
  • Contact your local Police Department for safety tips.

  • Train employees to follow the safety plan when dealing with unsatisfied customers, or an emergency such as a robbery or theft.

  • Instruct employees in reporting and logging incidents of threats or violence.

  • Post signs saying, "No more than $30 in cash register at all times." Limit available cash on hand to discourage theft.
$30 Max in Cash Register Sign
Door sign



 
 
  • Install a panic button under the counter to quickly notify the police in case of a robbery.

  • Increase workplace security by installing video surveillance, extra lighting around dimly lit areas (such as trash dumpsters and parking lots), alarm systems, door detectors, or bullet-resistant barriers where appropriate.

  • Install height markers to help employees identify the height of suspects.
Video Surveillance
Video surveillance
  • Use the "buddy system" when jobs require employees to be outside after dark. Also, provide an escort for anyone who has a shift that ends late and must walk through a dark parking lot to their vehicle.

  • Assess staffing needs at high-risk areas and times.

  • Install drop safes to limit the amount of cash on hand. 

  • Keep the back doors locked and set regular times for deliveries. Use panic bars on exit doors so they can be locked but employees can safety exit if they need to.
 
Additional Resources
Go on to Serving Module - Cuts/Knives Go on to Serving - Strains and Sprains
  eTool Home | Serving | Clean-up | Drive-thru | Cooking | Food Prep | Delivery | General | Resources  
 Safety Posters | Quizzes | Site Map | Viewing/Printing Instructions | Credits 



www.osha.gov   DOL Youth2Work www.dol.gov