The “Why” an Accident Happens in Your Restaurant
The Why That Makes It Real
Every accident has two parts:
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What happened – the injury itself.
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Why it happened – the real cause behind it.
In restaurant safety, knowing the “what” helps you treat the injury. But knowing the “why” helps you prevent it from happening again.
The “Why” is the Game Changer
Think about a cut injury.
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What happened? An employee sliced their hand.
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Why did it happen? They were rushing through prep, using a dull knife, and skipped their cut-resistant gloves.
When we stop at the “what,” we’re only putting a bandage on the problem—literally. When we dig into the “why,” we uncover the hazards and behaviors that led to it.
Common “Why” Factors in Restaurants
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Improper training – Employees never learned the safest method.
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Faulty or poorly maintained equipment – The guard is missing, the blade is dull, or the cord is frayed.
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Unsafe habits – Skipping gloves, rushing through tasks, taking shortcuts.
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Distractions – Talking while slicing, looking away, multitasking in unsafe ways.
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Pressure to work faster – Speed over safety is a recipe for disaster.
Why the Why Matters
When you understand the “why,” you can:
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Fix unsafe conditions before they hurt someone else.
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Retrain staff on safer techniques.
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Provide the right tools and equipment.
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Adjust workloads so speed doesn’t outweigh safety.
Your Safety Action Step
Next time an accident happens—or almost happens—don’t just log it in your injury report. Ask:
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Why did this happen?
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What changes can we make so it doesn’t happen again?
With REST — Restaurant Employee Safety Training, we don’t just show you the hazards; we teach you how to get to the root cause so accidents don’t repeat. That’s how you protect your crew, your customers, and your bottom line.
Get REST Today
Because knowing the “why” is the key to making sure it never happens again.
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