LOWER ABSENTEEISM IN THE FOOD SERVICE INDUSTRY:

How ergonomics can help

The restaurant is fully booked. As of 7:30 pm, every table will be occupied and all the customers are looking forward to a fun and relaxing evening with some good food and wine. To ensure they meet those expectations, the head chef and restaurant manager have made meticulous preparations,  buying fresh produce, carefully preparing the ingredients and sauces, and getting all the staff organised. Everything is ready for a perfect evening. Then, the phone rings. Within the space of five minutes, two key members of kitchen staff call in sick.