"Anti-Sexual Harassment Initiative Aims to Eliminate Unwanted Advances in Eateries"
In a bold move to combat sexual harassment in the restaurant industry, Chef Erin Wade of Homeroom in Oakland, California, has developed a unique policy known as the "Color Code of Conduct." This innovative approach, which has been named a national best practice by the Equal Employment Opportunity Commission, was inspired by real-life experiences and has gained significant attention.
The Color Code of Conduct, available for purchase, includes a poster and a zine that serve as educational tools for workers on their rights and the importance of a safe and respectful workplace. The zine covers topics such as "Impact vs. Intentions" and provides a sample script for managers to use when harassment is reported. It also defines "Reaction, Recourse, and Examples" for three levels of harassment, offering a system for identifying and responding to inappropriate behaviour.
The idea for the Color Code of Conduct was born from a distressing incident involving a customer who put his hand up a busser's shirt. Although the busser did not report the incident, it sparked reactions from staff members who had similar experiences. The women in the restaurant shared stories about harassment from customers, and they stated that their reports were often ignored by male managers due to the incidents seeming unthreatening through a male lens.
The un-laminated 11×17 poster of the Color Code of Conduct sells for $9.99, and the laminated 24×38 version sells for $19.99. A portion of the proceeds from sales benefits La Cocina SF, an organisation that provides opportunities in the food business to immigrant and low-income women entrepreneurs. Discount codes are also available for purchases in their shop.
Chef Erin Wade's advocacy extends beyond her restaurant. With her project, "Not on the Menu," she aims to transform the restaurant workplace into a safer, more respectful, and inclusive environment, addressing sexual harassment head-on as a hidden but critical issue. The specific aims and methods of the "Not on the Menu" project are yet to be detailed, but it is clear that Chef Wade is leading the charge in creating a more equitable and safe industry for all.
[1] For precise details about the "Not on the Menu" project, further information from Erin Wade’s official communications or project-specific materials would be needed.
- Chef Erin Wade's project, "Not on the Menu," continues to focus on enhancing workplace wellness by addressing sexual harassment and womens' health, aiming to create a safer, more respectful, and inclusive environment in the restaurant industry.
- Within the scope of health and wellness in the workplace, the Color Code of Conduct, developed by Chef Erin Wade, not only addresses sexual harassment but also extends to include education on sexual health, reinforcing the importance of a safe and respectful workplace for all employees.
