In March 2014, as I embarked on writing this blog, a troubling trend caught my attention—an apparent surge in suicides within our restaurant community. The disheartening reality of more than one esteemed chef taking their own life within a few months felt like an epidemic, demanding urgent attention.

The Slow Emergence of Mental Health Conversations

Since that time, the discourse surrounding mental health in our industry has gradually gained visibility. This issue has found its way into mainstream media, notably as a major plotline in Hulu’s “The Bear.” Organizations such as CHOW (Culinary Hospitality Outreach Wellness), ROCUnited, and The CHAAD Project have been instrumental in bringing to light the critical need for mental health resources within our industry.

Structural Stressors in the Restaurant Industry

The very structure of our industry predisposes individuals to stress across various facets of life. These stressors include:

1. Time-sensitive Work: Juggling multiple tasks within tight deadlines.
2. Low-Profit Margins: The pursuit of profitability often results in low wages and a lack of medical benefits, forcing many to work multiple jobs and live in constant financial insecurity.
3. Fluctuating Schedules: Unpredictable work hours that complicate caregiving responsibilities for family members.
4. Difficult Personalities: Dealing with challenging customers, as well as harassment and bullying from both internal and external sources within the restaurant environment.

Insights from Legal Expertise

Delving into a white paper by employment attorney Heather Bussing has provided valuable insights. While strides are being made to destigmatize depression, it remains a taboo subject in the workplace. Unlike a visible injury like a broken finger, depression doesn’t manifest itself identically but warrants an equivalent level of attention and compassion.

Recognizing signs of situational depression is crucial. Individuals grappling with situational depression may exhibit behaviors such as constant self-doubt, relentless self or others’ criticism, inflated reactions to small issues, unexplained sadness, perfection-seeking tendencies, an inability to rest, and an increasing reliance on coping strategies.

Supportive Actions in the Workplace

When an employee’s performance falters, showing curiosity and compassion is essential. Addressing red flags—shifting attitudes, tardiness, or difficulty keeping up—with a private and empathetic conversation can reveal underlying struggles. While not a substitute for professional therapy, being a trusted ear opens the door to adjustments that can contribute to the employee’s well-being.

As part of ongoing cultural efforts, understanding and alleviating employee stressors can significantly impact their well-being. Practical measures include:

• Encouraging carpooling for those with transportation challenges.
• Providing resources for employees handling personal appointments or caregiving responsibilities.
• Establishing a clear and equitable wage schedule to guide career progression.
• Offering low-cost healthcare options for those ineligible for standard plans.
• Introducing paid mental health days quarterly, demonstrating a commitment to employee well-being.

In conclusion, acknowledging and actively addressing mental health challenges in the restaurant industry is not just a moral imperative but a strategic investment in the well-being and productivity of the workforce. By fostering a caring culture, employers empower their teams to deliver their best work and become the best versions of themselves. This journey requires continuous engagement, open communication, and a genuine commitment to the mental health of all those contributing to the success of the restaurant industry.

For additional resources on mental health in the restaurant industry, Please check this article for great resources.