Assessing Occupational Stressors in Restaurant Work Prior to and During the COVID-19 Pandemic: An Exploratory Analysis.

OBJECTIVE: This exploratory study investigated occupational stress in restaurant work prior to and during the COVID-19 pandemic. METHODS: The study was a mixed methods design conducted in two phases with biomarker data for stress, questionnaire data, and semi-structured interviews. RESULTS: Results indicated elevated stressors elevated stress during normal shift conditions (p < 0.05), low job satisfaction, an effort to reward imbalance...