HPC 327 – ERGONOMICS
AND SAFETY PLANNING
FOR THE HOSPITALITY
INDUSTRY
WEEK 9
ERGONOMICS OF DINING SERVICES
The restaurant dining room, whether it is formal or casual, is the most important area in the front of the house.
A restaurant dining room design is more than just table and chairs. It includes spaces for a wait station, storage,
and a POS system—all of which need to be hidden from customers.
• A restaurant kitchen should be proportionate to the restaurant size - or the seats in the restaurant, rather. A
general rule is that every seat in the restaurant needs 5 equivalent square feet of kitchen space. For
example, a 50 seat restaurant needs a 250 square foot kitchen.
• Ergonomic hazards include repetitive movements, vibration, temperature extremes, and awkward postures
that arise from improper work methods and improperly designed workstations, tools, and equipment.
Ergonomics also includes health and safety concerns when employees work shifts and extended work days.
Extended workdays refer to work schedules having longer than “normal” workdays. They affect the worker’s
health, safety, and family and social life. Eight Tips for Planning a Restaurant Dining Room
• Leave Adequate Space between Tables.
• Make the Wait Station Portable.
• Try Using Room Dividers.
• Sit in Every Seat.
• Select Sturdy Furniture.
• Decide How Loud is Too Loud.
• Select Appropriate Window Coverings.
BASIC RESTAURANT FLOOR PLAN ELEMENTS
1. The Entrance
The entrance is the first and last impression your restaurant makes on
guests. It has two main functions; to be inviting and represent the essence
of your restaurant. It also needs to intuitively direct the flow of traffic into
the dining area as smoothly as possible. The entrance should be addressed
in the restaurant floor plan only after designating your kitchen and dining
spaces.
2. Dining Area Layouts
The dining area is the soul of your restaurant. Guests spend the majority of
their time in this area, so your primary goal should be to create a
comfortable environment. The dining area should ideally include the waiting
area, takeaway counter, seating area and POS terminals. The interiors in the
dining area should be in sync with the concept of your restaurant and create
a cohesive flow throughout the entire area.
a) Waiting Area
This area tends to be overlooked in a lot of restaurant floor plans. Even if space
is really limited, at the very minimum, make sure you leave enough room for a
small number of guests to wait.
The waiting area offers you an opportunity to show great hospitality. You could
also have a host standing in the waiting area to keep guests informed and at
ease as they wait for their table.
b) Bar Area
The bar gives the customers another option to hang out in while they wait to
be seated the counter seating can be used if diners prefer that style of seating
during their meal. Bars tend to be a better use of space than larger waiting
areas or vestibules, as the guests can purchase drinks while they wait to be
seated. The bar top can also be positioned next to your kitchen area, which
maximizes the restaurant floor plan space and adds the ability for food to be
delivered through the kitchen-to-bar window.
c) Seating Area
The seating area presents two important problems for your restaurant to solve;
having enough tables to seat your guests and having non-congested pathways for
foot traffic to navigate the restaurant. The space along the window can be used for
small two-person tables while the middle section is best utilized for larger parties.
Allow for 3 to 4 ft between each table for easy movement of servers and guests
throughout the seating area.
In the restaurant floor plan example below, booths and smaller 2-seater tables
maximize your restaurant’s wall space. Integrating these with your larger dining
tables for bigger parties gives guests the ability to choose their seating.
d) Outdoor Area
Building an outdoor bar station is also another way to generate greater revenue
using the patio space. It might take away from seating, but cocktails can be a high
profit menu item, especially during warm summer nights.
Outdoor spaces are tricky, to ensure tables are positioned with enough space for
serves to walk through, umbrellas and canopies, and any greenery to ensure guests
and servers can easily walk through without obstructions. Outdoor areas are great
for restaurant lighting, adding to your business’s atmosphere.
e) POS terminals or Billing System Area
The quantity and placement of restaurant POS system can
drastically affect the business’s efficiency. They should be
placed in areas that are easy for servers to access and don’t
cause obstruction in the flow of traffic.
It’s a good idea to include several POS terminals throughout
the dining area; one for bartenders, one for hosts, and one for
servers. The example below has placed POS stations near the
kitchen to facilitate easier communication between the front
of dining room and back of dining room, and at the bar.
PREVENTING ERGONOMIC HAZARDS IN RESTAURANTS AND FOODSERVICE OPERATIONS
Ergonomic hazards refer to workplace conditions that pose the risk of injury to the worker’s
musculoskeletal system. Musculoskeletal injuries, also referred to as repetitive strain injury,
may involve any or all of the following:
• Muscles, tendons and tendon sheaths
• Nerves
• Blood vessels
• Joints
• Spinal discs
• Ligaments
It is fair to say that any restaurant worker who lifts or does other manual handling tasks is at
some risk for musculoskeletal injury. Low back injury is the most likely kind of injury. The
complete elimination of this risk is not realistic because their work usually involves awkward
postures, repetitive movements and standing in a circumscribed area for long periods of
time.
Along with common injuries such as cuts, lacerations, and bruises, the frequent and prolonged use of hand
tools, e.g. knives, can cause soreness, aches, pains, and fatigue, which, when ignored, can lead to chronic
musculoskeletal injuries (MSIs) of various kinds. Awkward positions of the upper body considerably increase
the effort needed to complete the task. The resulting fatigue, discomfort and pain add further to the risk for
developing injury.
The following are some tips and resources for preventing these types of injuries:
Serving/bussing
• Reduce carrying of trays whenever possible. Use carts if there is enough room and get help when serving
large parties.
• Use both hands to carry large, heavy items like water jugs or coffee urns.
• Stand as close as possible to the customer you are serving. Ask the customer to help with passing plates
rather than leaning forward and reaching.
• Ensure that spills are cleaned up immediately to avoid slips and falls.
• Get help to lift and move tables, chairs, or any other heavy, awkward items.
• Bring bus tubs to the tables, and don’t overfill. Use smaller bus tubs to limit the amount and weight that
can be carried and, if available, use a cart.
• Wear shoes with cushioned insoles to help relieve foot and leg pain associated with standing and walking.
ERGONOMICS FOR SERVERS – CARRYING TRAYS
Working in the food and hospitality industry, many workers are
expected to carry heavy loads and loose items. An injury here can
not only be uncomfortable to the server, it can make it nearly
impossible to do their job.
Reduce risk to servers with these posture modifications:
• Carry trays with a straight wrist
• Support the weight of the tray on both the hand and forearm,
not the wrist
• Keep the upper arm vertical
• Carry the tray close to the body
• Balance the load on the tray
• Alternate hands used to carry items
AND SAFETY ISSUES OF SERVERS
Work environments such as restaurants, hotels and bars, where food and beverages are
served, present a unique set of hazards.
The main health and safety issues for servers include:
• Exposure to cleaning products and other chemicals.
• Musculoskeletal injuries from standing for long hours, working in awkward positions,
or performing repetitive manual tasks.
• Lifting or carrying heavy trays or other objects.
• Noise exposure.
• Slips, trips and falls.
• Stress.
• Dealing with difficult or potentially violent customers.
• Long hours of work or extended work days.
• Working alone, including working alone with money.
• Cuts from handling broken glassware.
PREVENTIVE MEASURES FOR A SERVER
• Learn safe lifting techniques.
• Take breaks.
• Establish good hygiene practices.
• Wash your hands before eating, drinking or smoking, or after going to the toilet, and at the beginning and
end of the day.
• Wear appropriate personal protective equipment and apparel for the task.
• Wear shoes with non-skid soles.
• Maintain good housekeeping practices.
• Learn how to deal with violent customers and other situations.
• Keep a first-aid kit/box within easy access.
• SOME GOOD GENERAL SAFE WORK PRACTICES
• Practice safe lifting techniques.
• Follow company safety rules.
• Know how to report a hazard and near miss.
• Follow good housekeeping procedures.
• Work safely with chemicals according to recommended practices.
• Select the correct personal protective equipment. Use, maintain and store it according to manufacturer's
recommendations.
• Keep a mobile phone or other alternative means to contact a designated person when working alone.
This photo emphasizes proper wrist position for
servers to avoid musculoskeletal injury. The first
picture shows the serving tray resting on both
the hand and forearm to share the weight. The
elbow is bent to 90 degrees and the tray is kept
close to the body. The second picture shows
the wrist flexed awkwardly which can cause
injury and the tray above the shoulder which
increases the height to which it must be lifted.
The final picture shows the tray wresting on the
fingertips which decreases the surface carrying
the load and can strain the smaller muscles of
the hand.
Strains and Sprains
Young workers often work serving food in restaurants. Serving food and bussing tables,
especially while assuming awkward postures, may lead to back, neck, and shoulder strains
and sprains. Specific potential hazards include:
• Balancing or lifting too many plates or glasses while serving or clearing tables.
• Balancing or lifting heavy trays above shoulder height.
• Lifting large, overfilled containers of dirty dishes.
• Repetitive reaching across tables to serve customers or to clear tables.
• Moving and lifting tables and chairs to accommodate customers.
Young Worker Solutions
Employers have the primary responsibilities for protecting the safety and health of their workers.
• Avoid awkward postures if you must carry trays, plates, or beverages. Serving with awkward postures
such as unsupported elbow and finger postures can increase your risk for injury.
• Limit the number of plates or items you will carry, realizing that carrying more than a couple items puts
excessive strain on your arms and back and may lead to injury.
• Use both hands to carry items such as coffee pots or water jugs and carry them with your elbows close
into your body.
• Move the glass or cup to you, when pouring, rather than overreaching with a heavy coffee pot or water
jug to fill a glass.
• Carry plates with your elbows close into your body to lessen the strain on your arms and back. Avoid
bending at the wrist or extending upward at the fingers. Your shoulder, arms, and hands should be in a
neutral position rather than bent at the wrist or extended upward at the fingers.
• Balance the tray on both your arm and hand.
• Alternate carrying tasks from hand to hand.
• Balance the load evenly, placing heavier items in the center of the tray.
• Make sure trays are serviceable and clean and dry and without defect before using.
• Stand by the person you are serving if possible, rather than reaching across tables
and over people. In booths, pass the plates along, requesting that the people sitting
closest to the edge of the booth assist you in passing the plates.
• Get help to move tables and chairs, rather than lifting alone.
THE END
