More work to be done on mental health in hospitality sector
A recent survey commissioned by suicide prevention charity R U OK? has shown that 80 per cent of hospitality workers agree that mental health issues, such as feeling depressed, anxious or manic, are a challenge currently facing those in the industry.
Fatigue was the number one challenge faced by those in the industry, more so in the 45 to 64 years age group. Within the older demographic, high employee turnover and frequent staff changes were noted as challenges.
Those in the younger age bracket were more likely to reference unsociable work hours, dealing with difficult customers and pay challenges, as job stressors.
“These results show us that a lot of people are asking the question but we need to step up our game and do it comfortably and more regularly,” said chef and R U OK? Ambassador Mal Meiers, who also founded mental health fundraising initiative Food for Thought. “This isn’t an easy industry to work in, but it can be incredibly rewarding because of our work families.”
In response to these results, and funded with the help of Comcater and Food for Thought, R U OK? have teamed up with hospitality training provider Allara Learning to develop a new online short course. The interactive course is designed to help notice the signs someone may be struggling, how to find the right space and time to ask the question, and how to navigate a conversation if someone says, “No, I’m not ok”.
“Our industry is dynamic and exciting but there can be pressures that come with long hours, a fast pace and high expectations,” said Meiers. “The new R U OK? campaign will help both front-of-house and back-of-house staff look out for each other and feel better supported, which ultimately creates a stronger, happier and more cohesive team.”
On a positive note, the majority of those surveyed said they do feel that they can access support from colleagues, not just family and friends, should they need it. While 50 per cent of respondents said they had been asked by someone at work in the past 12 months if they were ok when they really needed it.
Around 50 per cent of hospitality workers in the last year said they had wanted someone at work to ask them if they were ok. Around 40 per cent had thought about asking someone if they were ok, but didn’t. When asked why, a third indicated that they didn’t feel it was their place to ask the question.
R U OK? campaign director Katherine Newton said the survey results indicate there is more work to be done to help hospitality workers feel comfortable checking in with each other, but it is encouraging that at least half of those surveyed said they had been asked the question when they needed to talk.
Respondents were also asked what supports or initiatives were offered by their current employer. Those working in larger organisations, full-time employees and managers were more aware of Employee Assistance Programs (EAPs) and more likely to reach out to an EAP service if they needed to talk. Talking one-on-one with managers, taking time off when needed, changes to shift times/rostering and accessing EAPs without fear of repercussions or stigma, were noted as possible solutions to workplace pressures.
Centre for Corporate Health pyschologist Rachel Clements said EAPs and specific support services are not always known about or utilized, which is why it’s even more important to learn skills to support those working alongside you.
“We understand that mental health issues and life’s pressures can impact those in the hospitality world, but with support, employees can still have a rewarding and successful career,” she said. “When you work in a team environment, where each person plays a vital role, it’s essential that everyone feels supported, heard and valued if they’re having a tough time.”
Sheridan Randall, 29th August 2018
