{"id":376,"date":"2019-02-06T16:18:30","date_gmt":"2019-02-06T16:18:30","guid":{"rendered":"https:\/\/paar.net\/?p=376"},"modified":"2022-02-14T09:27:16","modified_gmt":"2022-02-14T14:27:16","slug":"project-last-call-preventing-sexual-harassment-in-the-service-industry","status":"publish","type":"post","link":"https:\/\/paar.net\/project-last-call-preventing-sexual-harassment-in-the-service-industry\/","title":{"rendered":"Project Last Call: Preventing Sexual Harassment In The Service Industry"},"content":{"rendered":"

By Haley Frederick
\nPittsburgh Current Staff Writer
\nhaley@pittsburghcurrent.com<\/p>\n

The restaurant industry has a problem. Whether you\u2019ve worked at a diner, a bar, a fast-food chain or an upscale eatery, the odds are pretty high that you witnessed or experienced an instance of sexual harassment in your workplace.<\/p>\n

According to data gathered from the US Equal Employment Opportunity Commission, between 1995 and 2016, more than\u00a0170,000 claims\u00a0<\/a>of sexual harassment \u00a0were filed by employees (83 percent were women) in restaurants and bars\u2014more than any other industry.<\/p>\n

A 2014 report from\u00a0Restaurant Opportunities Center United\u00a0found that 70 percent of men and 90 percent of women working in the restaurant industry experienced some form of sexual harassment.<\/p>\n

And while these numbers are colossal, they can\u2019t tell the full story. Surely, many issues are resolved internally or never reported to management, let alone to outside institutions. But, the numbers do indicate that a culture exists across the food-service industry.<\/p>\n

\u201cWe\u2019ve known that sexual harassment is a problem in many workplaces and there are often some increased vulnerabilities in the service industry,\u201d Julie Evans, director of prevention at Pittsburgh Action Against Rape (PAAR) said.\u00a0\u00a0<\/i><\/p>\n

Nicole Battle, president of the Pittsburgh chapter of the United States Bartenders Guild (USBG) said some of these vulnerabilities are things like the frequent hiring of new employees, the wide range of ages in workers and the feeling of not having a place to go with concerns and complaints.<\/p>\n

\u201cThat\u2019s been an ongoing problem in the industry for so long, that people don\u2019t feel comfortable talking to their managers about this because there is no human resources department,\u201d Battle said.<\/p>\n

That\u2019s why PAAR and the Pittsburgh chapter of the USBG are teaming up for a new program,\u00a0Project Last Call<.\n\nPAAR had been trying to conceptualize a training program to take into restaurants and bars that could help to start a dialogue around sexual harassment in the workplace and create preventative practices. Cory Hart, a wine sales consultant who volunteers with PAAR, brought them to a USBG Pittsburgh meeting last year.\n\n\u201cPAAR has a the resources and the knowledge, and they\u2019re just really good people,\u201d Hart said.\n\nPAAR has the resources, but they needed access to the industry.\n\n\u201c<\/i>They talked to the entire chapter about what they were trying to accomplish and we decided that it would be better for them to partner up with the USBG so that they could send familiar faces into bars and restaurants to try to get this training accomplished,\u201d Battle said.<\/p>\n

PAAR also talked to the USBG about what would be realistic to accomplish in restaurants and bars, where there isn\u2019t usually time or money for days spent on lengthy trainings.<\/p>\n

\u201cThey really wanted to tailor it to the needs of what the industry could handle and so [the solution was] shortening the trainings and breaking them up into three different sit-downs, all 20 minutes long, so that they weren\u2019t interrupting the flow of setting up for the service that night,\u201d Battle said.<\/p>\n

The initial trainings are given to key staff like managers and supervisors, who can then take what they\u2019ve learned and lead discussions and bystander intervention training with their colleagues and employees. They plan to stay flexible and take it on a case-by-case basis, so that as many restaurants and bars can participate as possible.<\/p>\n

The Project Last Call kick-off event took place on Jan. 28. Evans said that there\u2019s a lot of interest in the program, but it\u2019s up to each restaurant and bar to reach out to PAAR to get started.<\/p>\n

\u201cI think there\u2019s still a need though to greatly spread the word so that more people know that this is out there, and certainly it would depend upon if [businesses] are interested in making sure they have a safe environment for their employees,\u201d Evans said.<\/p>\n

Battle thinks there is hesitation for some businesses to attach their name to a subject they feel is taboo. They might think that participating in the program would be admitting some kind of fault. But it isn\u2019t about that at all.<\/p>\n

\u201cWe\u2019re not placing blame on anyone and we\u2019re not trying to say that what\u2019s happening in your restaurant is unacceptable,\u201d Battle said. \u201cWe just want the people that work in these restaurants to have the tools they need to handle this kind of behavior properly.\u201d<\/p>\n

By participating in Project Last Call, managers and owners can let their employees know that if they were to have a problem, it would be taken seriously. It can also help people identify what sexual harassment really is\u2014from telling inappropriate stories, to commenting on colleagues\u2019 appearances\u2014so that they can be sure they aren\u2019t crossing the line.<\/p>\n

At first, the businesses that are proactive about participating will probably be those that already have a relatively good culture and no tolerance for sexual harassment in the workplace. But the more people that participate, the more normal trainings to prevent harassment in the industry will become, and hopefully they can change the culture.<\/p>\n

\u201cThe more people we get involved with it, the better,\u201d Hart said. \u201cIt lets people know that we take these problems seriously and we\u2019re willing to take the steps to address them and move forward to a mutual respect and culture that benefits everybody.\u201d<\/p>\n

 <\/p>\n

Copy of article originally appearing here:\u00a0https:\/\/www.pittsburghcurrent.com\/project-last-call\/<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

By Haley Frederick Pittsburgh Current Staff Writer haley@pittsburghcurrent.com The restaurant industry has a problem. Whether you\u2019ve worked at a diner, a bar, a fast-food chain or an upscale eatery, the …<\/p>\n","protected":false},"author":2,"featured_media":377,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"acf":[],"yoast_head":"\nProject Last Call: Preventing Sexual Harassment In The Service Industry - PAAR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/paar.net\/project-last-call-preventing-sexual-harassment-in-the-service-industry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Project Last Call: Preventing Sexual Harassment In The Service Industry - PAAR\" \/>\n<meta property=\"og:description\" content=\"By Haley Frederick Pittsburgh Current Staff Writer haley@pittsburghcurrent.com The restaurant industry has a problem. 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