This study examined the contributing factors to occupational stress in the restaurant industry and how these factors have persisted or diminished through the COVID-19 pandemic. This mixed methods, qualitative and quantitative, study was developed in part through a course based research project and the study was conducted by students in the course and by student research assistants. The students designed the survey and interview tools, recruited participants, collected data, and participated in data analysis. Combined analysis revealed interrelated occupational stressors such as financial hardships, effort to reward imbalances, and powerful interpersonal relationships that both improved and detracted from worker health. These elements were present before the COVID-19 pandemic and have persisted throughout with heightened impacts.
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