Job Analysis Danielle Plut, Stephen Whitlow, and Alan Wyman
This is a job analysis of a bartender at a busy neighborhood bar in White Bear Lake, Minnesota.
The main observations were completed on November 16, 2011
Team 4 would like to thank our main subject, Andre L., for allowing us to observe and question.
HUMF 5001 – Team 4
Table of Contents Introduction ........................................................................................................................... 1 Background ............................................................................................................................ 2 Task evaluation and walkthrough ........................................................................................... 4 Risk Identification .................................................................................................................. 5 Job Observation: Bartender .................................................................................................... 6 Bibliography .......................................................................................................................... 10 Job Analysis
HUMF 5001 – Team 4
Introduction Bartending is a job that requires a lot of physical exertion. Many different maneuvers are
required, using most of the body, but the vast majority of the movements are upper extremity –
the arms and hands. Since bartending is primarily making and serving alcoholic beverages, the
job is highly repetitive over an average shift. The bartender also provides customer service by
offering food and other amenities or just by exchanging pleasant conversation so they often
move quickly in there confined space and grab bottles, glasses, pitchers without any hesitation.
Our team of Human Factors/Kinesiology students, Stephen, Alan, and Danielle decided to
observe Andre, a bartender at a cozy establishment in White Bear Lake called Washington
Square Bar and Grill, as he worked a Wednesday evening shift behind the bar.
The Square, as the locals know it, has been open since November 1998. The original building is
now approximately one third of the total building. Because of the multiple expansions to the
building, the working conditions have also changed over time. This study is concentrated on the
workstation in the first addition from 2002. This workstation, commonly referred to as the South
Room bar, has a L-shape that allowed the team to see behind the main portion of the bar and see
the glass washing, wine and beer refrigerators, mixed drink station, beer taps, and the cash
register. Figure 1 shows the layout of the bar while Figure 2 shows a photo of the same area.
Figure 1: Bar layout
Figure 2: Photo of bar area
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This location proved rich ground to show the need to apply the principles of human factors to a
real world space. The job of bartender is also an excellent study due to the number of people in
this industry and potential for permanent physical damage.
Background In Canada, the hotel and restaurant occupations have the highest incidence of overexertion and
injury and the workers compensation claims have increased from $13.2M in 1996 to $18.5M in
1999 (Workers Compensation Board, 2000). Jones et al conducted a risk assessment of some of
these jobs within a neighborhood pub including bartenders, waitresses, and cooks (2005). For
bartenders, they identified the following high-risk tasks:
•
•
•
•
Keg lift
Keg pull
Pitcher pour
High reach
They observed 85 degrees of shoulder flexion supporting 1.74 kg for 1 minute during the pitcher
pour task, as seen in the Figure 3 below from the published material.
Figure 3: Shoulder flexion during pitcher pour
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The high reach task required 150 degrees of should flexion while lifting 1.75 kg; accordingly, the
researchers concluded that bartenders had the highest risk of injury of the job categories since the
keg lift was considered hazardous and the pitcher pour and high-reach would require immediate
changes. Jones et al suggested changing the physical space to reduce shoulder flexion during
pitcher pour by elevating the subfloor by 15 cm to accommodate the 5th to 95th of the female
population. We did not observe lifting or pulling kegs, but a review of the keg cooler would
suggest this would be even riskier given the cramped quarters and cluttered floor. We observed
shoulder flexion associated with beer pouring that was similar to that documented by Jones et al.
Bartenders were also required to reach high overhead for wine glasses and liquor. Given the
vertical profile of the bar space and the short stature of all the servers on duty during this
observation, the observed bartenders were exposed to similar risks as reported in the
aforementioned research.
David and Taiwo also identified a rare occupational cumulative trauma disorder, named
bartender’s hand, since their patient was a bartender who had developed pain at the based on his
left thumb (1996). Job analysis revealed that he was exposed to repeated biomechanical stresses
to his left thumb when using a beverage gun to dispense soda and water. This gun was
commonly used at the bar of the current analysis.
A case study of a 57-year-old male bartender who reported constant right radial wrist pain during
work that was worse while turning his wrist to pour drinks and lift packs of multiple bottles
(González-Iglesias, Huijbregts, Fernández-de-las-Peñas, & Cleland, 2010). His general
practitioner suggested he stop working for 6 months while undergoing physical therapy. After
the physical therapy failed to relieve his symptoms, he returned to work, which was
characterized by increasing pain after repetitive motions including carrying bottles from storage.
He was eventually diagnosed with entrapment neuropathy of the superficial radial nerve and was
able to return to work pain-free after 2 treatments of neurodynamic exercises. This case study did
not include a job analysis beyond the patient’s self report. The subject of this analysis also
indicated wrist pain that was worse when polishing wine glasses, pouring while holding
bottleneck, and lifting six packs of beer. Another bartender was briefly interviewed at another
establishment after we observed she was wearing a wrist support. She also reported constant
wrist pain associated her bartending tasks especially pouring.
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Task evaluation and walkthrough We decided to create our own checklist for task evaluation based on personal knowledge and
experience. Our spreadsheet was very detailed (included many body movements, tasks and risks)
and we were open to the possibility of other factors that we had not considered. Stephen entered
data onto his laptop while we sat at the bar, enjoyed beverages, and observed Andre for 2 hours.
Andre appeared to be working mainly at the end of the bar where we sat so we got to observe
closely and to ask him many questions.
During our initial observation (walkthrough), before entering data, we observed Andre reaching
over the bar to listen to customers give their order. Next he would grab drink glasses and ice
them, which involved leaning downward and place them on the bar. Since the bottles of alcohol
are placed in somewhat random locations all around and at various levels, some over his head, he
would quickly grab one or two bottles by their necks and
pour which required gripping and tipping them and then,
mentally estimate the amount to pour. Figure 5 shows an
example of the posture for these pours. Since the bottles
are glass and the full ones are quite heavy he had to have a
good steady grip on them. Many of the drinks were then
finished using a gun with push buttons to add the mix like
cola, soda, and water. The gun requires another grip
altogether and thumb pressure to dispense the liquid. Andre
is not very tall so he
was constantly
reaching out over the
counter to the
customer to take
Figure 5: Pouring from a bottle
orders, hand out
drinks, and exchange cash and credit cards. He did the
cashiering for all his customers, so each drink order
required him to then enter data into the cash register which
required focusing on credit card numbers and using his
wrists and fingers to hold cards and money and interact
with a touch screen (Figure 4), all in dim lighting.
Figure 4: Cashiering
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Like the study in Canada noted above, Andre had to
reach upward to fill beer glasses from the multiple taps
(Figure 6). One difference at Washington Square is that
the majority of the pours are single pint glasses rather
than pitchers.
Figure 6: Pulling a beer, using a spigot
Andre spent quite a lot of time washing the drinking
glasses. The glass washing area (Figure 7) was behind
and underneath the bar, in a very convenient location,
but it was dark and required him to slouch over and use
both hands. He had two small sinks, one with hot caustic
water and used force to move the glasses up and down
on counter-rotating brushes. The other sink had rinse
water and then there was a place for him to stack the
glasses.
Three things that we thought were obvious risk factors
during our initial observation were pouring heavy
bottles (wrist injury), handling glassware in hot water
(cuts and skin irritation), and non-stop movement
(fatigue). Andre stated that the owner and designer of
the bar had placed many of the bottles in a rather high
location causing him to reach overhead a lot and that it
was not very comfortable for him.
Andre repeatedly does the four tasks pictured above
throughout his shift. There are other tasks too, like
lifting cases of bottles, carrying and pouring buckets of
ice, hand wiping wine glasses, and wiping the counter.
The pictured tasks are the ones he engages in the most.
Figure 7: Washing glasses
Risk Identification Based on our observation we immediately suspected any injuries would be wrist, arm or finger
related. Although we prepared a checklist with many potential moves, bends and reaches we
eventually documented only 21 different tasks, most of which did involve the wrists, hands, arms
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and fingers. Our checklist records a breakdown of making and serving drinks, using the beverage
gun, washing glasses, cahsiering and answering the phone. In a 15 minute period we counted him
twisting his wrists 19 times to pour mixed drinks and tend to other chores. This is a significant
finding because it is excessive by any means and Andre did confirm that his wrists do get sore,
but that for the time being he was not in any way disabled.
In fifteen minutes Andre submerged his hands into hot water 11 times to wash glasses. He said
the sanitizing chemicals and the hot water were brutal on his hands in the winter. He did not
comment on how he remedied it, nor he did not seem to be overly concerned about it. Another
employee shared how Andre had cut himself a few times washing dishes; one time severely with
the stem of a broken wine glass. This could be hazardous because a severe cut could result in
permanent injury, physical distress, or contamination from bodily fluids.
The remaining 19 tasks on the checklist involve reaching, scooping, bending and lifting. In some
ways it is good to have this variety, but the constant movement is very tiring because all of this is
done standing and walking. At one time Andre used a pedometer and said he walked an average
of five miles in an eight hour shift and that his legs were tired at the end of his shift. Fatigue can
cause an increase in other injuries.
Job Observation: Bartender We conducted the observation at a suburban bar on a weekday evening between 6:00 and 9:30
pm. After describing the class project, one the bartenders gave his verbal consent to being
observed and answering our questions. He was a short, athletic male, approximately 30 years old
who had worked at this bar for 9 years. For the first hour we simply observed has actions and
asked questions about his duties. During this period, several risky postures and actions were
identified. After this, we counted the frequency of different actions over a fifteen-minute period
from 7:00 to 7:15 pm. Based on the total 3.5-hour observation period, this fifteen minute period
was representative of the frequency and variety of actions performed.
Each of these risky activities are described in Table 1 with their frequency for the 15-minute
period and the likely musculoskeletal risk area. Based on our total observation we estimated that
the bartender would be at this activity level for 4 hours of his 8 hours shift so we multiplied the
15-minute frequency by 16 to estimate total frequency for an hour shift. This estimate is included
in parentheses next to the 15-minute frequency.
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Activity
Description
Frequency
MSD Risk
Stooping to wash glasses
and scoop ice
The glass washing station and ice bin are very
low and required stooping. Glass washing took up
to a minute at a time and was done frequently
(11x in 15 minutes)
15 (150)
Lower back
Squatting to get bottles
out of low fridge
Bottled beer was in a low floor fridge that
required a deep-knee bend.
3 (30)
Knees
Wrist twisting and strain
to pour liquor and wine
While pouring wine and liquor, this bartender
would grab the neck of the bottle and violently
twist it to achieve a fast pour and hold it flexed
for several seconds. There was likely wrist strain
due to the lever arm of the bottle.
19 (190)
Wrist
Shoulder flexion > 90 to
pour wine, liquor
While pouring wine and liquor, the bartender
regularly elevated his shoulder > 90 degree and
held it for several seconds.
4 (40)
Upper limb
Isometric shoulder flexion
to fill beer from taps
The beer tap handles were above eye level and
required extended, isometric shoulder flexion
while filling pints.
10 (100)
Upper limb
Frequent torso twisting
Many tasks required the bartended to move back
and forth between the backside and patron side—
usually done by twisting his torso.
15 (150)
Lower back
High noise requires them
to stoop over sinks to
listen to patron order
The high noise level and depth of the service area
under the bar required the bartender to lean
forward to get close enough to patron to hear
their order.
8 (80)
Lower back
Overhead reach for
glassware
The stemware was placed in overhead racks,
which required an overhead reach.
2 (20)
Upper limb
Variety of motions, all
low force-- fatiguing
This bartender was nearly in constant motion
doing tasks that exercised nearly all muscle
groups. Despite his fitness level, he reported
being fatigued at the end of every shift.
n/a
Fatigue
Bartender estimates 5
miles of walking during 8
hour shift-- legs are tired
at end
The bartender was nearly in constant motion and
once wore a pedometer and logged 5 miles of
walking during an 8-hour shift. Although there
are cushioned mats behind the bar, the bartender
reported tired, sore legs after every shift and was
observed stretching his legs frequently.
n/a
Legs, feet
Table 1: Risky Activities
Even though we did not observe heavy strains, such as keg lifting and pulling, this bartender
performed a variety of risky actions very frequently over his shift; moreover, multiple body areas
are exposed to MSD risk which dramatically increased the likelihood that an individual’s
susceptibility will negatively interact with the multiple job risks resulting in some injury.
When asked about polishing wine glasses the bartended had the realization that his wrist was
sore ever since the owner required them to do so. Sometimes the bartender would dispense liquor
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Job Analysis
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by grabbing the bottom of squat bottle (liqueurs), which would reduce wrist strain. He was not
doing this consciously.
To give a sense of the variety and frequency of bartending tasks, see the complete list of action
actions in Table 2 that is sorted by most frequent to least frequent.
Observed Actions
Frequency Per 15 Minutes
(Shift Est.)
Twisting wrists
19 (190)
Twisting torso back and forth between backside and patron side of bar
15 (150)
Washing glasses
11 (110)
Pouring a tap beer
10 (100)
Stooping to take order
5 (50)
Scooping ice
4 (40)
Carrying stack of clean pint glasses
4 (40)
Pinching citrus into drink
4 (40)
Point of Sale (touchscreen) entry
3 (30)
Drying hands on towel
3 (30)
Dispensing from beverage gun (water, soda)
3 (30)
Stooping to get bottled beer from low fridge
3 (30)
Shaking mixed drink high (above shoulder height)
3 (30)
Breaking down cardboard box
3 (30)
Making a mixed drink
2 (20)
Pouring wine from bottle
2 (20)
Dispensing wine from Bota box
2 (20)
Reaching for wine glass
2 (20)
Reaching to serve patron at bar
1 (10)
Answering phone
1 (10)
Twisting wrist to polish wine glasses
1 (10)
Table 2: All Observed Activities
Recommendations Overall, our subject is self-correcting for many of the risky movements. For example, varying
the hold on the liquor bottles to change both the grip and the wrist rotation. A possibility for
management to consider would be to provide an inverted bottle stand for many of the most
common liquors. This would eliminate the wrist twist, but may introduce a different motion.
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Most of those would tend toward either a straight upward arm motion or a pinching action to
trigger a valve.
The twisting of the torso between the back bar and the patrons could be minimized by turning the
entire body. This would be a learned behavior and one that would be difficult to implement since
the bartenders are moving rapidly between tasks. They would see this turning as taking longer
and probably would not self-train until they are experiencing disorders due to this twisting
action.
The glass washing could be automated to eliminate the plunging action and help avoid the issues
with breaking glass. The drawbacks are that this is an expensive piece of equipment that would
take more space than the current solution and the machine still requires loading and unloading
with a cycle time that may not be compatible with the bartending needs. Some patrons have also
commented that there is a taste difference in drinks from a hand-washed glass and a machine
washed glass. This could be due to the difference in cleaners used.
Allowing the staff more frequent, shorter breaks where they are actually able to get off their feet
can minimize fatigue during the shift. No space for this is currently allocated with the exception
of an outdoor area outside the kitchen used by the members of the staff that smoke. Those staff
members that do not smoke do not have an alternate location away from the patrons. Since they
wear uniforms it is necessary to have this location away from the customers to eliminate
interruptions and inquiries.
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Bibliography David, A., & Taiwo, O. (1996). Bartender's hand: an unusual form of occupational cumulative
trauma disorder. Wester Journal of Medicine , 164 (4), 353.
González-Iglesias, J., Huijbregts, P., Fernández-de-las-Peñas, C., & Cleland, J. A. (2010).
Differential Diagnosis and Physical Therapy Management of a Patient With Radial Wrist Pain of
6 Months’ Duration: A Case Report . Journal of Orthopaedic & Sports Physical Therapy , 40
(6), 361-368.
Jones, T., Strickfaden, M., & Kumar, S. (2005). Physical demands analysis of occupational tasks
in neighborhood pubs. Applied Ergonomics , 36 (5), 535-545.
Workers Compensation Board. (2000). Annual Report: Statistics '99. Workers Compensation
Board of British Columbia, Statistical Services Department, Richmond, BC, Canada.
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