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Harassment Duty for a Restaurant
Restaurant owners need practical ways to meet the harassment duty with close customer contact and long shifts. Since 26 October 2024 employers must take reasonable steps to prevent sexual harassment of their staff; from 30 October 2026 they must take all reasonable steps, and must not permit harassment of staff by customers and other third parties. See the EHRC guidance and Acas.
Map the risks on your floor and in the kitchen
Walk through a typical service and note where staff are exposed. Front of house staff stand close to tables. Kitchen staff may work in tight spaces. Late closing can mean fewer people around. Write these points down. Include whether alcohol is served and how that can change behaviour. This written map is the base for the steps you take. Review it when you change the menu or the layout.
Give staff a clear way to raise something during service
Tell the team who they can speak to on the floor if a customer or colleague crosses a line. Name a second person so there is always an option. Agree a quiet code word that means someone needs cover. Practise it once so everyone knows. After service, ask if anything felt uncomfortable even if no formal report was made. Note any answers. This keeps the duty active.
Act on customer behaviour promptly
If a customer makes comments or touches staff, the person in charge should speak to them calmly and clearly. Explain that the behaviour is not acceptable and that service may stop. Decide in advance whether you will move the table or ask the customer to leave. Record what was said and what you did. Share the record with the next shift. Offer the affected staff member a break or a different section.
Check that steps are still working
Every few months, or after any incident, look at the risk map and the notes. Ask staff if the code word is used or if they feel able to speak up. Update the approach if a new risk appears, such as outdoor seating. The EHRC checklist for hospitality is a useful prompt for this review. Keep the notes short so they stay useful.
Frequently asked questions
Do I need a separate policy for the restaurant?
A clear policy helps, but the duty is about the steps you take, not the paper alone. Adapt any policy to the risks you have mapped in your own kitchen and dining room.
What if staff are agency or casual?
Include them in the briefing and the reporting route. The duty covers people working for you, including those supplied by agencies.
Take the free 8 question quiz to check your readiness.
The Harassment Duty Kit at £79 gives you ready to use documents for a small site.
Not legal advice.