Restaurants do many things well but one area in which restaurants can improve is in preparing their employees for the physically demanding work ahead of them. Safety regulations such as preventing slips and falls are standard solutions to keep employees safe in the workplace, but we leave much to be desired on the health side of health and safety. Preventing traumatic injuries is an obvious cost-benefit relationship to owners and managers. However, the daily demands restaurant work has on the human body can create a loss in productivity if it is not well-managed.  To see this relationship, we need to become aware of the effect the workplace can have on human health and the ability to perform well at work. From there we can then start to create solutions that will prevent these drops in performance.  Why does foodservice employee health need to be a top priority for owners?   Unlike…