Hospitality: Waiters and bar attendants

A snapshot of how people employed as waiters and bar attendants get injured at work, and tips to help prevent these types of injuries from occurring.

Injury hotspots pages contain helpful information for

training and induction materials
occupational health and safety content
preventing injuries in the workplace.

Hospitality: Waiters and bar attendants

Hazards

Hazard 1
Burns
Ensure appropriate fire protection and first aid equipment is provided and maintained.

Reduce the risk of chemical burns by using a safer substitute or design tasks to avoid contact with hazardous substances.

Ensure appropriate clothing is worn during food service to prevent burns.

While cleaning, ensure employees wear personal protective equipment, including protection against hot water burns (eg gloves).

22 per cent of the injuries were to a persons hand / fingers.
Hazard 2
Cool rooms
Ensure walk in freezers are equipped with two way door catches and an alarm to prevent employees from becoming trapped inside.

Ensure systems are in place to control carbon dioxide exposure.

Ensure cool room compressor fans and belts have been provided with adequate guards which are maintained in accordance with manufacturer specifications.
Hazard 3
Cuts and lacerations
Use trolleys and stackable glass racks or lattices to store and move glassware.

Use lightweight, non-slip trays for drinks service.

Ensure employees wear personal protective equipment when cleaning glassware / cutlery or clearing broken glass.

Ensure employees wear appropriate footwear to prevent cuts from broken glass.

5 per cent of the injuries were to a persons foot / toes.

22 per cent of the injuries were to a persons hand / fingers.

10 per cent of the injuries were to a persons forearm / wrist.
Hazard 4
Lifting pushing pulling and handling of items equipment and trolleys
Provide appropriate mechanical aids and equipment (eg trolleys, height adjustable keg lifting devices, trolleys to move kegs and other heavy stock, raised trolleys or plate carrying racks to deliver food to tables) and ensure they are used properly and maintained in accordance with manufacturer specifications.

Position shelving and racking in storage areas at accessible heights.

If arranging furniture (eg tables, chairs, outdoor heaters) use trolleys or tables with castors where possible.

Train employees in relation to selecting and using appropriate mechanical equipment and aids together with safe handling methods (e.g. lifting work should be carried out between shoulder and mid-thigh height and with the elbows close to the body, work upright where possible).

10 per cent of the injuries were to a persons shoulder.

5 per cent of the injuries were to a persons foot / toes.

16 per cent of the injuries were to a persons back.
Hazard 5
Managing young workers
Consider the age of young workers as a specific risk factor when identifying hazards and controlling risks in the workplace.

Develop a culture and process that encourage young workers to speak up about risks they observe.

Provide OHS induction and ongoing safety training that ensures young workers understand their job, can perform it safely and competently, and can recognise and report hazards.

Provide ongoing supervision that takes into consideration the inexperience of young workers.

Encourage young workers to ask questions and to seek more information if unsure.

Have consultative processes that encourage young workers to put forward ideas.
Hazard 6
Repetitive work and awkward postures
Design customer service areas to limit excessive twisting, bending and over-reaching (eg position frequently used equipment such as cash registers within easy reach, position food and drinks supplies between shoulder and mid-thigh height, use sliding trays to improve access in display cases).

Ensure employees are not exposed to repetitive work for long periods (eg provide job rotation, work variation, sit-stand stools and anti-fatigue mats).

8 per cent of the injuries were to a persons knee.

10 per cent of the injuries were to a persons forearm / wrist.
Hazard 7
Slips trips and falls
Ensure the flooring in work areas is level, clear from trip and slip hazards (eg oil and rubbish), and well lit.

Implement procedures in relation to cleaning spills (eg warning signs, barriers, immediate clean-up) and breakages (eg broken glass).

Use an appropriate ladder (eg when accessing cellars). Ensure three points of contact at all times.

Ensure employees wear appropriate non-slip footwear.

Train employees to immediately clean slip and trip hazards.

8 per cent of the injuries were to a persons knee.

10 per cent of the injuries were to a persons shoulder.

16 per cent of the injuries were to a persons back.

10 per cent of the injuries were to a persons forearm / wrist.

6 per cent of the injuries were to a persons leg.
Hazard 8
Work-related stress bullying harassment and violence
Develop and implement a system including appropriate policies and procedures for managing workplace bullying, harassment and violence.

Encourage a positive workplace culture, including reporting of bullying and harassment.

Ensure all employees understand what bullying and harassment is, and the procedures for reporting incidents (eg policies and procedures should be communicated during employee induction and workplace bullying prevention or training).

Provide access and encourage employees to use employee counselling / support services, where possible.

Encourage employees to report any workplace stress factors (eg work demand, low control, poor support, lack of role clarity, change management, relationships, and incivility) and control appropriately.

8 per cent of the injuries were to a persons psychological system.

Injury hotspots disclaimer

This information does not give rise to any liability of, or claim against, WorkSafe Victoria. It does not give rise to any right, expectation, duty or obligation that a person may not otherwise have. It does not give rise to any defence that would not otherwise be available to a person.

This information does not affect the operation of the Occupational Health and Safety Act 2004 or the Occupational Health and Safety Regulations 2017.

Please note these injuries and hazards are based on historical claims data. There may also be new common injuries and hazards emerging at your workplace which will need to be addressed.

Hospitality: Waiters and bar attendants

Injury hotspots pages contain helpful information for

Hospitality: Waiters and bar attendants

Hazards

Burns

Cool rooms

Cuts and lacerations

Lifting pushing pulling and handling of items equipment and trolleys

Managing young workers

Repetitive work and awkward postures

Slips trips and falls

Work-related stress bullying harassment and violence

Injury hotspots disclaimer

Information

Services

About WorkSafe

Contact

Hospitality: Waiters and bar attendants

Injury hotspots pages contain helpful information for

Hospitality: Waiters and bar attendants

Hazards

Burns

Cool rooms

Cuts and lacerations

Lifting pushing pulling and handling of items equipment and trolleys

Managing young workers

Repetitive work and awkward postures

Slips trips and falls

Work-related stress bullying harassment and violence

Injury hotspots disclaimer

Related information