Section 6
Ergonomics, physical loads and health prevention
Working in catering and hospitality is a marathon for the body. It requires excellent condition, physical strength, and mental resilience. Chronic back pain, varicose veins, and burnout are the most common ailments in this industry. Learning the principles of ergonomics helps protect against permanent disability and loss of health.
Long hours of standing work
Positions such as cook, bartender, or receptionist involve spending up to 10-12 hours in a standing or forced position. This results in an enormous strain on the knee and hip joints, the lower spine, and venous circulation disorders in the legs (risk of varicose veins and thrombosis).
Prevention for legs and spine:
- Proper footwear: The absolute foundation is work shoes with thick, shock-absorbing soles and profiled insoles. Working on hard tiles in flat-soled sneakers is a guarantee of orthopedic problems.
- Anti-fatigue mats: In places of constant standing (e.g., at the reception, at the dishwasher, in front of the grill), the employer should provide shock-absorbing mats that force leg muscles into micro-contractions, improving blood circulation.
- Changing position: Try to shift your body weight from one leg to the other. Whenever possible, during activities that do not require standing (e.g., peeling vegetables, paperwork), use so-called work stools (supports for sit-stand work).
Correct manual handling of heavy loads
Carrying 50-liter beer kegs, huge pots of soup, or crates of drinks is an everyday reality. Lifting a heavy object from the floor incorrectly with straight legs causes the load acting on the lumbar spine to increase manifold, which leads to a slipped disc (spinal hernia).
- The golden rule of lifting: Always lift the weight “with your legs”, not “with your back”. Approach the object closely, squat (or do a deep squat) maintaining a straight back, grip the object firmly, and stand up using the strength of your thigh muscles.
- Keep the weight close to your body: The further away from your torso you hold the pot, the greater the force acting on your spine.
- Do not twist your torso: If you are carrying a heavy crate and need to turn, move your whole feet. Rotating the spine with a load is the fastest way to an injury.
Ergonomics in housekeeping – making beds and cleaning bathrooms
A housekeeper’s work is continuous bending, reaching, kneeling, and lifting mattresses.
- Making beds: Avoid leaning over the bed on straight legs. Use the lunge technique (one leg in front, slightly bent, the other in the back) or kneel on one knee (preferably on a special soft pad) when pulling the sheet.
- Cleaning the bathtub and toilet: Instead of stepping into the bathtub or bending down to the very bottom of the shower, use brushes and mops on long telescopic handles. If you have to work low – use knee pads.
Fluctuating temperatures and unpleasant odors
In catering, an employee is exposed to so-called thermal shock (e.g., moving from a +40°C grill station to a -18°C freezer). Sudden changes lower the body’s immunity. The solution is to use transition zones (entering the cold store for a moment first) and strictly wearing a fleece/protective jacket before entering the freezer, even if you are “only going in for a second”. Additionally, intense smells (fat fumes, cleaning chemicals, organic residues) can cause migraines and nausea – working with an efficient ventilation and exhaust system is crucial.
Stress, shift work and aggressive guests
Time pressure during the “rush” (peak hours) leads to haste, which is the enemy of safety – this is when burns and cuts most often occur. It is important that the team can maintain calm and good communication.
A separate problem is a conflictual or aggressive guest. Front-line employees (waiters, reception) must apply tension de-escalation procedures: maintaining a calm but firm tone of voice, not engaging in personal bickering. Safety rule: Always maintain a physical distance (approx. 1.5 meters) from the aggressor. If a guest becomes vulgar or threatens physical violence, the employee has the right to stop service and has an obligation to immediately call security, the shift manager, or the police. The health and dignity of the employee are always more important than the motto “the customer is always right”.
Question 1 — Lifting techniques
A bartender has to carry a heavy crate of bottles from the warehouse to behind the bar. How should he do this according to the rules of ergonomics, so as not to get a spinal hernia?
Question 2 — Reacting to aggression
A receptionist is serving an intoxicated guest at night, who becomes vulgar and raises his voice. He begins to threaten the employee and rapidly approaches the reception desk. What is the correct reaction according to safety rules?