P-516 WORKING IN THE TIME OF COVID-19: HOW COVID-19 PUBLIC HEALTH POLICIES AFFECT THE EXPERIENCE OF BULLYING AND HARASSMENT AMONG RESTAURANT WORKERS

Abstract

Abstract Introduction This study explored how COVID-19 public health policies affected experiences of bullying and harassment among workers in the restaurant industry and the impact of these policies on the health and safety of workers. Methods Qualitative interviews were conducted with 47 restaurant workers in the Canadian province of British Columbia. Participants worked in various roles at any kind of restaurant during the first two years of the COVID-19 pandemic. Ethics approval was obtained from the UBC Research Ethics Board. Inductive coding was applied towards the development of themes. Results COVID-19 public health restrictions in restaurants contributed to bullying and harassment of workers. A lack of managerial support and implementation guidelines from public health officials led to workers having to enforce restrictions on their own, which resulted in workers routinely experiencing verbal violence and harassment by customers. Workers described unsafe work conditions that put them at risk for contracting COVID-19 as well for bullying and harassment from management, which was exacerbated for women, gender-diverse, and racialized workers. In workplaces with a supportive organizational culture, workers reported feeling safer and buffered from incidents of bullying and harassment from customers.“ Discussion The COVID-19 pandemic exacerbated existing structural dynamics in the restaurant industry that enabled bullying and harassment of workers, including the hierarchical dynamic of restaurant work as well as discrimination in the industry. Conclusion While supportive workplace policies and practices mitigated some of the bullying and harassment experienced by restaurant workers working during the COVID-19 pandemic, broader equity-focused organizational and structural change is needed to protect workers.