A recent survey of nearly 1,000 chefs found that about a quarter of them said they had received death threats.
The problem of violence against chefs in the restaurant industry has become a hot topic in recent months, with the recent death of chef Mike Tomsula at the hands of another chef.
And while there is a long way to go to prevent violence, there are signs that restaurants are taking steps to better address issues of harassment and discrimination.
A survey conducted by the Restaurant Opportunities Centers United, a nonprofit advocacy group, found that nearly a quarter (23%) of chefs in New York City and New Jersey reported receiving at least one death threat.
The survey also found that chefs who have experienced sexual harassment were also much more likely to report receiving a death threat (27% compared to 18% for chefs who had not experienced such abuse).
In Florida, the Palm Beach Post reported that chefs in Tallahassee, Florida, reported receiving multiple death threats in the last year.
The city council voted unanimously in November to create a new ordinance aimed at improving safety for its restaurants.
The new law, which took effect on Jan. 1, requires that restaurants report incidents of “sexual harassment” to the police within 30 days of the incident.
In order to be included in the ordinance, a restaurant must provide a written explanation for any actions taken by its staff to “prevent the use of violence, including threatening, intimidation, or physical harm.”
The new ordinance requires all restaurant owners to provide a space in the dining room where patrons can record video of harassment or assault and give patrons the option of recording or uploading it.
The legislation does not explicitly address the issue of violence or discrimination, but advocates for victims say it will make it easier for them to file complaints.
“We are a nation of laws and our laws have to be interpreted by everyone,” said Sarah E. Kneebone, who is a professor of law at the University of North Carolina at Chapel Hill and serves as the president of the National Restaurant Association.
“But the laws are changing.
And it’s time for restaurants to follow suit.”
In response to the rise of the issue, the New York State Restaurant Association issued a statement last month calling on all restaurant operators to implement a code of conduct that includes measures to ensure that all staff members and customers feel safe and protected.
The statement said that while there are no uniform rules on harassment or discrimination in the workplace, the NYSRA “has identified and is working to enforce laws in all 50 states and DC, to protect all people who work in restaurants, whether in or out of the restaurant.”
The statement also urged all restaurants to use the appropriate code of ethics to ensure the safety and security of their staff, guests, and employees.
But the issue is only getting more attention.
Last month, a man named Paul Schreiber, who was serving as a cook at a New York steakhouse, was charged with attempted murder after allegedly shooting his wife in the face during an argument.
According to police, the wife had been yelling at Schreibs son and was attempting to break the window.
Police said Schreifer shot her multiple times, causing her to bleed to death.
The suspect has been arrested, and a preliminary hearing for the case is set for March.
“I was at a steakhouse the other day and a bunch of these guys were just throwing out their steak,” said one of the victim’s neighbors, who asked to remain anonymous out of fear for his safety.
“You can tell there is no love lost there.
I don’t know if they are going to come after him.
There are no words to describe how much pain that has caused me.”
The woman who filed the complaint against Schreibur says she felt unsafe working at a restaurant that was known to have an “extremely hostile work environment.”
“I just feel like this is the tipping point,” she said.
“This is where it gets really bad.”
While the majority of restaurant owners and workers surveyed by the restaurant association said they felt safe and secure at their establishments, the majority also said they were concerned about the safety of their servers and employees, particularly those who are minorities.
In fact, a majority of respondents said they would feel more comfortable if their servers were white, and that they would be less likely to complain if their server was a black person.
A majority of those surveyed said they worried about the health and safety of servers and chefs in general, with about half of those respondents reporting being concerned about unsafe working conditions.
A report by the Human Rights Campaign found that of the nearly 7,000 restaurant workers surveyed, nearly half (47%) reported experiencing harassment in the past year.
Many reported receiving threats to their jobs, and some said they received a death threats, according to the report.
The report also found a significant number of respondents who said they knew their staff would face retaliation for speaking out about the workplace’s conditions.
Nearly a quarter said they feared they would not be able to return to work in