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Workplace Misconduct: Keeping It Off the Menu

QSR Magazine

The restaurant industry is rife with risk factors - including high turnover, a customer service mentality, and dynamics driven by age, power, and gender - that make it particularly susceptible to workplace misconduct. More sexual harassment claims are filed in the restaurant industry than in any other. In this article, part one of a two-part series, Alejandra Montenegro Almonte, Ann Sultan, and Nicole Gökçebay discuss compliance-based principles to enable industry employers to identify and mitigate those risk factors in their workplace. They focus on the importance of leadership commitment to addressing toxic behavior, the establishment of clear and comprehensive policies and procedures, training, and the creation of a culture that empowers employees to report misconduct. "Every company faces unique risks and challenges," write the authors, so companies need to tailor their compliance programs to their specific risk profiles.