Mental stress, crushing injuries among restaurant workers skyrocketed

Among restaurant workers, injuries involving crushed extremities were up 89%, whiles strains increased 23%, AmTrust reports.

The average cut, puncture or scrape claim pays $1,519, while the average for a fall is $10,041. Claims involving strains see an average payment of $9,277 and burns and scalds see an average payout of $3,160. AmTrust reported that cuts are 30% more common than falls, but expenses incurred for fall claims are 410% higher. (Credit: Andrey/Adobe Stock)

Although overall injuries among restaurant workers were down in 2021, according to AmTrust Financial, certain types of injuries saw dramatic year-on-year spikes. Compared with pre-pandemic levels, crushing injuries were up 89%, mental stress injuries were up 71%, incidents of fainting increased 61% and inflammation saw a 35% increase. Strains increased 23% increase and dislocations were up 11%.

“Since Q2 2021, as vaccines became more widely available and restrictions on capacity were lifted, restaurants reopened to ‘normal’ operations but faced staffing shortages. We are seeing an increase in the number of reported injuries because of shortages, turnover and new hires,” AmTrust noted in a report.

Cuts continued to be the most common injury among restaurant staff, followed by falls and slips, strains, and burns or scalds. Cuts are the most common, but also result in the lowest average payout per claim among the previously listed injuries.

AmTrust reported that cuts are 30% more common than falls, but expenses incurred for fall claims are 410% higher. The average cut, puncture or scrape claim pays $1,519, while the average for a fall is $10,041. Claims involving strains see an average payment of $9,277, and burns and scalds see an average payout of $3,160.

Injuries stemming from motor vehicle accidents cost the most on average, with nearly $20,000 paid out per claim.

“Restaurant workers can face high-stress levels, especially with staffing shortages,” Matt Zender, senior vice president, workers’ compensation strategy, at AmTrust, said in a release. “Restauranteurs should lean on their onboarding experience to ensure employee safety. They can use this opportunity to help demonstrate what makes their operation unique and use resources from their workers’ compensation carrier to help address injury risks in advance of an accident.”

Seasonal trends

Injures at restaurants typically spike in late spring through the summer, with July usually seeing the most claims. AmTrust attributes this to summer seasonal staff having less training and typically less experience, which makes them more likely to be injured on the job. January, February, September and November see the fewest injuries, on average.

AmTrust’s review of around 170,000 claims also revealed that cuts are highest during the second quarter. Burns and strains are typically lower in Q4, which is when motor vehicle losses are usually at their highest.

Other quarterly injury trends seen at restaurants include:

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