Restaurants not good at explaining risks of undercooked meat to customers
Thursday, December 1, 2016 - 16:01
in Psychology & Sociology
Front-line staff, such as servers in restaurants, are often trusted with providing customers with food safety information regarding their meals. A challenge to the food-service industry is that these positions have high turnover, relatively low wages and servers are focused primarily on providing patrons with a positive experience. And new research shows that this poses a problem.