May 30, 2018 |

Moment with Mandy: Slip N Slide

By Mandy Wolf Detwiler


kitchen workers pizza makers

Complacency leads to danger

In our positions as editors of this magazine, we travel around the country visiting all kinds of pizzerias big and small. As part of our visit, we usually take a tour of the kitchen. I can’t tell you how many times I’ve taken one step in and just about busted my rear. Pizzeria floors, you see, are slippery business.

Mandy Wolf Detwiler, Managing Editor, Pizza Today

Mandy Wolf Detwiler, Managing Editor at Pizza Today

“Watch that floor. It’s pretty slick.” I’ve heard on more than one occasion (and yes, I’ve stopped wearing the Crocs I so famously adored a few years ago).

You wouldn’t let your customers walk on a floor as slick as ice, so why let your employees?

True, some of them might be wearing slip-resistant shoes — but not all can afford them at a cost of $100-plus.

On the flip side, I’ve seen pizzeria owners pay for their employees’ first pair. That’s a win-win for both parties.

Aside from slips and falls, how level is your floor? I’ll be the first to admit I got off our elevator here at Pizza Today and my toe caught a tile in our hall. Had I fallen and been hurt, our landlord would be at fault, as that part of the building is their responsibility. Luckily, the only thing injured was my pride.

Bring in a trusted friend, your partner or spouse or another family member. Ask him or her to test your kitchen’s floors in a new light. If you’re storing items in a cellar, check those steps periodically. Look for sharp corners on cabinets and shelves —anything that can cause an employee injury.

Finally, fix it. Don’t put it off until you can “get to it.” You’re still at fault, whether your customers or your employees are hurt.

Mandy Wolf Detwiler is managing editor of Pizza Today.

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