Undesirable behaviour and (sexual) undesirable behaviour have an increased risk in the catering industry, which causes a (external) confidential counselor is desperately needed for catering companies. At the beginning of September 2023, Royal Horeca Netherlands (KHN) also underlined the importance of appointing a confidential counselor at their website. But why is unwanted behaviour in the catering industry such a big problem and what can you as a catering entrepreneur do about it?
Figures in pictures: undesirable behaviour in the catering industry
The National Working Conditions Survey (NEA) 2022 by TNO and CBS shows that as many as 20% of employees experience some undesirable behaviour in the catering industry from colleagues, managers or customers, including:
- 10% unwanted sexual attention (compared to 4,4 on average)
- 11% intimidation or aggression
- 7% bullying behaviour
- 14,2% some undesirable behaviour by guests (customers)
Compared to other sectors, the catering industry scores high. Only in healthcare and welfare do employees experience even more undesirable behaviour.
Why does the catering industry score so much higher on undesirable behaviour than other sectors?
The hospitality industry scores relatively higher on undesirable behaviour due to the relatively high proportion of young people, the high workload, and the frequent use of alcohol, all of which create a risk of undesirable behaviour. Young people are often not yet equipped to handle undesirable behaviour. Furthermore, the relationship between a guest (customer) or manager and the young person working as a waiter or waitress is often unbalanced. Furthermore, young people lack experience, making it easy for mistakes to be made. We also see significant risks in the kitchen: the hierarchy and high workload, especially during peak hours, can easily lead to undesirable situations.
Furthermore, according to the FNV Horeca, perhaps the biggest problem is that (sexually) inappropriate behaviour is seen as behaviour inherent to the sector. In the case of undesirable behaviour in the hospitality industry, employees are also afraid to report such behaviour. Therefore, the FNV Horeca advocates for a reporting center. The KHN (Dutch Trade Union Confederation) is less supportive of this: they indicate they are more in favor of appointing an (external) reporting center. confidential counselor for the catering industry.
What can you, as a catering entrepreneur, do to proactively improve the work culture and combat undesirable behaviour?
According to the law, you as an entrepreneur are obliged to limit the risks of psychosocial work strain (PSA) and undesirable behaviour in order to guarantee social safety. The Dutch Labor Inspectorate checks this (for an extensive knowledge base, see article about this (What does the Dutch Labor Inspectorate do?) by looking at a number of things such as:
- A code of conduct with good rules of conduct that employees must adhere to and that is actively promoted;
- An informal and formal complaints procedure or structure so that employees know where they can go;
- An independently competent and authorized confidential counselor;
- Providing information and advice to employees and managers through training, for example. A specific distinction is made here between social safety education for leadership and for social safety information for employees.
With Trustlr you can easily achieve the above-mentioned matters. We offer training courses on social security and offer a e-learning about unwanted behaviourThis way, you proactively create a safe work environment and automatically comply with all legislation regarding reducing psychosocial work pressure and the upcoming regulations regarding the provision of confidential counsellors. Want to know more? Schedule a free consultation.