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Ergonomic Evaluation of a Bartender (Moscow Ale house)

Maximiliano Fulgueira

University of Idaho – PSYC 552

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Introduction

When deciding what type of job to conduct an ergonomic analysis on, rather than choose

a typical manual labor job (such as construction), I wanted to evaluate a location that is more

relevant to my hobbies and those of other students in my age range. A bar felt like the perfect

place to evaluate, as bartenders are constantly moving around, pouring drinks, and interacting

with customers. A physically and socially busy environment was bound to give me more than

enough data needed for this project. I called the Moscow Ale house, since I frequent the

establishment, and asked to speak to the manager. I spoke to Stella, who transferred me to

Wendy, the owner of the Ale House. I explained to Wendy the procedures I would take to

conduct my ergonomic evaluation, and assured her none of my finding will be published; it is

strictly for a class project. She enthusiastically gave me permission to conduct my evaluation at

the Ale House.

Once I prepared my evaluation materials, I made my way to the Ale House and met with

Wendy. She introduced me to Jesse, one of her bartenders who had been working at the

establishment for about two years. He was more than eager to answer my questions and be the

subject of my analysis. Upon sitting down, I began asking for basic information about himself.

Jesse is a 24 year old male, with a height of 6 foot and 3 inches, weighing in at about 200

pounds. Jesse previously held employment as a construction worker, plumber, and worker in the

stockroom of a Macy’s store, where he primarily lifted boxes. Jesse has endured a plethora of

injuries throughout the years. These injuries include: A tear in his Right Anterior Cruciate

Ligament (ACL), snapped Achilles’ heel, dislocated shoulder, concussions from sports, and has

reported straining nearly all his joints. He has also broken his wrist, shin, and ribs about 6 times.

Despite all these injuries, Jesse appears to be a very healthy person, lacking prior health
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conditions. Jesse is a fairly athletic person, with experience in extreme sports such as

snowboarding, skateboarding, long boarding, and free-jumping, while also playing basketball,

baseball, and football on occasion. Jesse exercises a few times a week as well, working on

cardio, sit-us, push-ups, and goes on walks about 3 to 4 times a week.

I asked Jesse what some of the most common tasks he performs are at the Ale House, to

better comprehend his responsibilities as a bartender. These tasks include: pouring drinks from

bottles or a nozzle, stocking liquor bottles from the back room to the main bar area in the front,

lifting boxes and full ice containers, replacing beer kegs (which can weigh up to 160 pounds),

reaching overheard or underneath for mugs, and lifting half gallon bottles, which were reported

to weight about 8-10 pounds.

Jesse has experienced some discomfort and stress on the job as well. A typical shift may

involve standing for about 6 hours at a time, and walking a total distance of about 2 miles. He

recorded his walking distance while on the job using a pedometer app on his cellphone. Glasses

and kegs are kept at low temperatures, which makes handling them uncomfortable and more

difficult than need be. After a shift, Jesse reported experiencing pain in areas below the waist,

such as his feet, knees, and legs, along with his throat, due to countless interactions with

customers. The most common stressors Jesse encounters during a shift include: busy night shifts,

pouring complex drinks, pouring 60 beers in 10 minutes (which is not as uncommon as one

would think according to Jesse), problematic customers, and coworkers. Jesse reported that

maintaining multiple relationships (being friends as well as co-workers) with his co-workers can

be stressful when directing and managing them during a busy shift. Despite the chaotic nature of

the bartending job, workers only receive one five minute break every two and a half hours.
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Common tools utilized during bartending include: Boston shakers, tap handles, strainers,

pitchers, cups, glasses, and dollies for heavy lifting.

Method

Job Risk Factor Analysis

To further assess the bartending job, I gave Jesse four checklists analyzing job risk

factors. These checklists have been published by the University of Utah and clarify on specific

aspects of a job, such as the workstation, tasks, and the presence of hazards. The first checklist is

the General Ergonomic Risk Analysis Checklist, covering a multitude of factors in the

workplace. The second checklist is the Ergonomic Hazard Identification Checklist, which

attempts to unravel any potential hazards in the work place. The Workstation Checklist assesses

the employee workstation and its’ features. Finally, the Task Analysis checklist evaluates the

tasks of a job themselves and looks for aspects such as worker posture, tools used during said

task, and whether proper training is offered.

1. General Risk Analysis Checklist

The bartending job involves the frequent lifting, lowering, and overhead reaching of

loads, tools and parts. It can also be physically demanding, with tools capable of weighting

over 10 pounds. Lifting, lowering, pushing, and pulling loads is also a primary task activity.

Bartending involves frequent, repetitive motions, work postures that require bending of

various body parts, finger-pinch gripping when grabbing certain items, and sustained muscle

contractions. Bartenders at the Moscow Ale house typically have their hands exposed to

temperatures less than 70 degrees Fahrenheit, and may contain poorly lit work areas and

slippery walkways (due to accidental drink spills). Tools can undergo extreme temperatures,
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with handles that prompt bending of the wrist. Tasks can also be repetitive, with little to no

error allowed. Work hours were reported to be poorly organized as well.

2. Ergonomic Hazard Identifications

Bartenders stand for more than 30 minutes at a time, and may kneel on occasion

to reach certain materials or perform a certain task at a low surface. Certain activities

must be performed while a bartender’s hands are raised above shoulder height, with

bending and twisting at the waist. Bartenders will also lift objects for continuous periods

of more than 15 minutes. These objects may weigh more than 50 pounds.

3. Workstation Checklist

A bartender’s workstation allows for full range of movement, various postures, and

comfortable positions. Proper equipment is available when needed for specific tasks.

Additional, armrests and foot rests are provided. Adjustable chairs are also available for any

task involving sitting, such as work on the computer logging in hours. The workstation,

however, does not eliminate bending and twisting at the wrist or static muscle loading.

4. Task Analysis Checklist

Employees were reportedly well-trained, having the proper tools for a task

available when needed. Unfortunately, the design of primary tasks do not reduce or

eliminate bending or twisting of the wrist, or a finger-pinch grip. High rates of repetitive

motion during a task are not avoided by job rotation, self-pacing, sufficient pauses, or

adjusting the job skill level of the worker. Many of these tasks can be done with both

hands.
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Task 1: Pouring a Complex Drink

It was time to witness Jesse work the bar in order to gain an authentic observation of

bartending as a job. Jesse’s first task was to pour a customer a complicated drink, involving more

than 2 types of alcohol. Jesse began by lifting two bottles, each 9 to 10 pounds, and pouring the

entirety of said bottles into a large glass. Jesse’s shoulders were high abducted, slightly over 90

degrees, with pronation of wrists at 180 degrees. Jesse held each bottle with his arms elevated

and sustained for about 9 seconds. This task was repeated three times, for a total handling of six

bottles.

Task 2: Carrying Bottles

Jesse was instructed to carry three bottles from the back room to the front bar area for

restocking purposes. The walk was about 12 feet, with the full load of bottles totaling from 27 to

30 pounds. The load was asymmetric, which led to uncomfortable arm posture and a slightly

deviated wrist from neutral position.

Task 3: Reaching for Materials

In order to grab a glass for a specific drink, Jesse needed to reach down to a shelf at a low

surface. The shelf was 11.2 inches off the ground, which required Jesse to stoop and lower his

right shoulder in order to grasp it, thereby curving his back. Jesse’s method of grabbing was a

pinch grip.

Task 4: Lifting Kegs

Handling and lifting a keg was the most physically demanding task observed, as it

required two employees at a time. This is due to each keg weighing at about 160 pounds and

being kept at low temperatures. Each employee simultaneously grabs one of two keg handles,

located on one side of the keg, and hauls the keg on top of a dolly, which is then used to
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transport the keg to its destination. Jesse and Wendy were observed performing this task. Their

backs were slightly curved as they lifted the keg off the ground. The handles of the keg were

quite small, only allowing the grip of one hand at a time. It appeared that Jesse and Wendy held a

very tight grip as they lifted the keg onto the dolly. Jesse maintained great wrist posture for such

an arduous task, with only a slight bent in the wrist. Wendy, however, had severe wrist flexion.

Implications

Errors in posture while performing these tasks are not without their consequences. The

shoulder position Jesse maintained while pouring a complex drink featured high abduction,

which shortens the time until pain is experienced. High shoulder abduction increases the risk of

cumulative trauma disorders (CTD) in wrist and shoulders, such as De Quervain’s tenosynovitis.

Repetitive strain injuries are very likely due to the repeat of static motion when pouring drinks.

As a result of the asymmetric nature of three bottles as a load, Jesse’s posture was unbalanced

and unstable, with risks lower back pain (LBP) and increased compression and shear in spine. As

Jesse stooped down to reach the low surface for materials, he pulled down his shoulder. The

pulling down of shoulders can lead to fatigue, inflammation, and eventually pain. Stooping down

wastes a substantial amount of energy (about 50 to 60%), than other methods of lowering

oneself. Jesse’s use of a pinch-grip when grabbing is also counterproductive, as a pinch-grip

utilizes more force, while maintaining less strength than traditional methods of grasping. Finally,

by maintaining a tight grip while lifting the keg, the force used to lift the keg and the overtight

grip increase the risk of tendon compression. Jesse and Wendy both displayed a curved back

when lifting, which can lead to LBP, lower back stiffness, and disc herniation. The low

temperature of the keg can increase numbness in their hands and reduce tactile sensitivity. As a
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consequence of Wendy’s high wrist flexion and deviation from neutral position, the likelihood of

ulnar deviation and CTD is increased.

Recommendations

While Jesse’s (and to some extent Wendy’s) posture, procedure, and work environment

are flawed, there is potential for improvement. Wrist position must be maintained straight in

either a vertical or horizon orientation when performing a task, such as pouring drinks. Shoulders

should be kept in a neutral position, while minimizing flexion and abduction. Bartenders should

maintain a straight back, and arm position when gripping loads. Grip strength should be adjusted

as appropriate for the type of load handled. In order to reduce risk of injury during a task, it is

essential to eliminate or reduce repetitive arm movements, and minimize the weight in hand or

arms when possible.

Changes to the work environment should include elevating low work surfaces, especially

when considering tall bartenders, and reducing the amount of people present at the work space at

a given time. Alternatively, bartenders should kneel or squat when reaching low areas as opposed

to stooping, in order to conserve energy. While observing Jesse at work, I noticed the bar area

was quite crowded by a large amount of employees. The crowding caused employees to obstruct

each other as they struggled to navigate throughout the work space. Managerial staff should

allow employees to take longer or more frequent breaks in order to recover from demanding

tasks and avoid potential injuries. Bartenders would benefit from an addition of containers for

carrying bottles, in order to obtain load symmetry and preserve neutral arm posture, and gloves

when handling loads at extreme temperatures. Fingerless gloves may be a good middle ground in

order to reduce the sacrifice of grip strength and tactile feedback. I described my findings to
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Jesse and instructed him on how to go about implementing these recommendations. Jesse eagerly

displayed interest in adjusting his posture and work technique to match my recommendations.

Conclusion

A week after my ergonomic evaluation, I contacted Jesse and conducted a follow-up

interview asking if he had implemented these recommendations, and inquiring what sort of an

effect they have had, if any. Jesse reported that by adjusting his arm, wrist, and shoulder to a

more neutral posture, his arms felt less heavy, shoulders felt easier, and less strain was occurred

on his wrist. Jesse has been more mindful about his posture and movements during a task since

hearing the results of my ergonomic analysis. He makes attempts to improve his posture and

work environment, but has not made a habit of maintaining it.

Overall, there are four key points to take away from this analysis: Posture matters,

especially when working in a fast-paced environment, such as a bar. Employees are at higher risk

of injury when repetitive movements and bad posture are present. There is a difference between

what a participant reports and what is actually observed. Jesse reported having proper techniques

in specific tasks, such as reaching down for materials, but what was observed proved otherwise.

Observations can lower threats to construct validity because self-reports can be inaccurate and

filled with bias. The techniques used to during a task have a significant impact on the quality of

work and the safety of the worker. Techniques that put workers in awkward postures, or utilize

more force than needed, increase the risks of injury while reducing the quality of the task output.

Last but not least, tip your bartender! Bartending may appear to be an enjoyable occupation, but

much of the heavy work is performed behind the scenes. Bartenders give their maximum effort

in order to bring satisfaction to the customer.

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References

Chaffin, D.B., Andersson, G.B.J, & Martin, B.J. (2006). Occupational Biomechanics (4th ed.)

(pp. 337-344). Hoboken, NJ: John Wiley & Sons, Inc.

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Appendix A

Below are the Job Risk Factor analyses checklists given to the participant:

Tray 5-A. General Ergonomic Risk Analysis Checklist:

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Tray 5-B. Ergonomic Hazard Identification Checklist:

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Tray 5-C. Workstation Checklist:

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Tray 5-D. Task Analysis Checklist: