Approximately 304,000 nonfatal occupational injuries and illnesses occurred in the eating and drinking places industry in 1999, down from about 397,000 in 1992.
The nonfatal injuries and illnesses ranged from minor to serious, and included sprains, strains, and tears from heavy lifting and from slipping on wet floors; cuts from knives; and burns from contact with hot fats and oils, water and steam, and heating and cooking machinery.
Most of the on-the-job injuries and illnesses that occur in eating and drinking places tend to be relatively minor. In 1999, about a third involved lost worktime, compared with almost half of injuries and illnesses for all private industry workers.
Eating and drinking places are defined as establishments where customers purchase prepared, ready-to-eat meals, buy and drink alcoholic beverages, or both. Meals are either eaten on the premises, taken out, or delivered.
The BLS Injuries, Illnesses and Fatalities Program produced these data. Find more information in Occupational Hazards in Eating and Drinking Places (PDF 163K), by Timothy Webster, Compensation and Working Conditions.
Bureau of Labor Statistics, U.S. Department of Labor, The Economics Daily, On-the-job injuries in eating and drinking places at https://www.bls.gov/opub/ted/2002/jun/wk3/art01.htm (visited August 19, 2022).