Influence of demographic characteristics on employee motivation in catering companies by Marko Kukanja

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Low back pain and its determinants among wait staff in Gondar town, North West Ethiopia: A cross-sectional study by Ermias Solomon Yalew, Kedir Sany Adem, Alemu Kassaw Kibret, Moges Gashaw

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All it takes is empathy: how virtual reality perspective-taking influences intergroup attitudes and stereotypes by Vivian Hsueh Hua Chen, Vivian Hsueh Hua Chen, Gabrielle C. Ibasco

“…In a between-subjects experiment, 84 participants were randomly assigned to embody a VR ingroup or outgroup waiting staff at a local food establishment, interacting with an impolite ingroup customer. …”
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Incidence of myocardial infarction among cooks and other restaurant workers in Sweden 1987–2005 by Carolina Bigert, Maria Lönn, Maria Feychting, Bengt Sjögren, Marie Lewné, Per Gustavsson

“…RESULTS: Female cooks, restaurant and kitchen assistants, and wait staff all showed a statistically significant increase in risk of MI [hazard ratio (HR) 1.34, 95% confidence interval (95% CI) 1.21–1.48; HR 1.12, 95% CI 1.03–1.21; and HR 1.25, 95% CI 1.06–1.47, respectively]. …”
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A Local Pub Tries to Keep Up With Changing Preferences by Dawn Chanland, Steven Cox, Jim Foster

“…The problem was that neither Jim nor his father had much experience with wine, and they had a young and rather inexperienced wait staff who were also unfamiliar with wine. Consequently, challenges with the category arose. …”
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#LivingOffTips: Reframing Food System Labor Through Tipped Workers' Narratives of Subminimum Wage Exploitation by Kathleen P. Hunt

“…Tipped workers' narratives frame the risks of tipped labor exploitation, define tips as an issue of wage inequality, and characterize the essential role played by wait staff, thereby encouraging a reconsideration of food system labor by the alternative food movement. …”
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The perceptions of food service staff in a nursing home on an upcoming transition towards a healthy and sustainable food environment: a qualitative study by Femke A. Hoefnagels, Olga N. Patijn, Marieke J. G. Meeusen, Marieke C. E. Battjes-Fries

“…Methods A qualitative study using semi-structured interviews was conducted with food service staff members (n = 16), comprising of kitchen staff (n = 4), wait staff (n = 10), and facility management (n = 2) of two nursing homes in the Netherlands. …”
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Bacillus Calmette-Guérin vaccination as defense against SARS-CoV-2 (BADAS): a randomized controlled trial to protect healthcare workers in the USA by enhanced trained immune respon... by Andrew R. DiNardo, Moshe Arditi, Ashish M. Kamat, Kent J. Koster, Santiago Carrero, Tomoki Nishiguchi, Maxim Lebedev, Aaron B. Benjamin, Pablo Avalos, Marisa Lozano, Madeleine G. Moule, Brittany McCune, Baysia Herron, Malik Ladki, Daanish Sheikh, Matthew Spears, Ivan A. Herrejon, Courtney Dodge, Sathish Kumar, Robert W. Hutchison, Theresa U. Ofili, Lynne A. Opperman, Jessica A. Bernard, Seth P. Lerner, George Udeani, Gabriel Neal, Mihai G. Netea, Jeffrey D. Cirillo

“…A total of 1800 individuals considered to be at high risk, including those with comorbidities (hypertension, diabetes, obesity, reactive airway disease, smokers), racial and ethnic minorities, elderly, teachers, police, restaurant wait-staff, delivery personnel, health care workers who are defined as personnel working in a healthcare setting, at a hospital, medical center or clinic (veterinary, dental, ophthalmology), and first responders (paramedics, firefighters, or law enforcement), will be randomly assigned to two treatment groups. …”
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