Citation

Jayaraman S, Dropkin J, Siby S, Alston LR, Markowitz S. J. Occup. Environ. Med. 2011; 53(12): 1418-1424.

Copyright

(Copyright © 2011, Lippincott Williams and Wilkins)

DOI

10.1097/JOM.0b013e3182363b9f

PMID

22104975

Abstract

OBJECTIVE:: We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. METHODS:: We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. RESULTS:: Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. CONCLUSIONS:: New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

Language: en