Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Bullying on the menu

19.06.2008
The restaurant business is twice as prone to bullying as other businesses. And apprentices are particularly vulnerable.

Associate professor Gro Ellen Mathisen and Professor Reidar J. Mykletun at the University of Stavanger, Norway, have researched bullying in the restaurant business. They found that a large number of chefs, waiters and apprentices have been bullied at work.

-We've asked 207 employees in 70 Norwegian restaurants how often they've been bullied at work, and how often they've witnessed bullying. In half the restaurants, one or more people have experienced bullying on a daily or weekly basis, according to Mykletun.

The frequency is twice as high as in other businesses. As many as 6.9 percent have said they've been bullied. Witnessing bullying is also common.

- Four percent had witnessed bullying in the work place during the last 6 months. 24 percent had witnessed occasional bullying, says Mathisen.

– Being bullied means being subjected to repeated vicious acts from colleagues or managers over time. It can mean verbal or physical attacks, or being excluded, isolated and gossiped about.

– Being yelled at or denigrated is an example of bullying. Other examples are colleagues withholding information, so that you can't do your job properly, Mathisen explains, and adds sexual harassment to the list.

As many as 12 percent of staff members have experienced at least one such act a week. The number in other businesses is between three and seven percent.

– Apprentices are the most vulnerable. This is particularly unfortunate, since they're in a socialization process where they're meant to learn to work in a kitchen.

– They're learning to become bullies. It's reinforcing the bullying already in the business. They're future chefs, if they don't abandon the kitchen before they get there, the professor explains.

According to Mykletun and Mathisen, the high figures are a problem to the entire sector, not just to top end restaurants, as many believed. In their article, they cite top chef Gordon Ramsey, who claimed that a kitchen needs an assertive and aggressive environment for things to happen.

– We wanted to check if bullying is really a necessary evil. And we found that that's not the case, says Mathisen.

– We found that restaurants with frequent bullying were evaluated as less creative by external reviewers. They scored poorly on creative preparation of food, and on the total dining experience.

– The sector has a young staff, and a lack of mature workers. A lot of people take shortcuts in their career path, and become managers without much experience. Restaurants are also pressured and fast paced environments. The fast pace can make it difficult to plan for the busiest times, says Mathisen.

– Additionally, a kitchen is noisy, humid, cramped and hot, so physical factors can lead to aggression. For conditions in the business to improve, there needs to be more emphasis on environment and management, Mykletun explains.

Silje Stangeland | alfa
Further information:
http://www.uis.no/news/article10559-50.html

More articles from Studies and Analyses:

nachricht Smart Data Transformation – Surfing the Big Wave
02.12.2016 | Fraunhofer-Institut für Angewandte Informationstechnik FIT

nachricht Climate change could outpace EPA Lake Champlain protections
18.11.2016 | University of Vermont

All articles from Studies and Analyses >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Significantly more productivity in USP lasers

In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.

Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...

Im Focus: Shape matters when light meets atom

Mapping the interaction of a single atom with a single photon may inform design of quantum devices

Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...

Im Focus: Novel silicon etching technique crafts 3-D gradient refractive index micro-optics

A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.

Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...

Im Focus: Quantum Particles Form Droplets

In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.

“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...

Im Focus: MADMAX: Max Planck Institute for Physics takes up axion research

The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.

The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ICTM Conference 2017: Production technology for turbomachine manufacturing of the future

16.11.2016 | Event News

Innovation Day Laser Technology – Laser Additive Manufacturing

01.11.2016 | Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

 
Latest News

Simple processing technique could cut cost of organic PV and wearable electronics

06.12.2016 | Materials Sciences

3-D printed kidney phantoms aid nuclear medicine dosing calibration

06.12.2016 | Medical Engineering

Robot on demand: Mobile machining of aircraft components with high precision

06.12.2016 | Power and Electrical Engineering

VideoLinks
B2B-VideoLinks
More VideoLinks >>>