THE CAUSE OF EMPLOYEE FATIGUE AND ITS IMPACT TO JOB PRODUCTIVITY AMONG RESTAURANTS IN QUEZON CITY

Abstract

This study investigates the causes of employee fatigue and its impact on job productivity in the restaurant industry, with a specific focus on Mesa Restaurant, a well-known Filipino dining establishment. It aims to identify key contributors to exhaustion, such as extended working hours, physical labor, and mental stress. High levels of fatigue have been found to negatively influence employee performance, decision-making, and overall productivity, which may affect customer satisfaction and profitability. By examining these issues, the study highlights the need to promote workplace health and sustainability, emphasizing the importance of staff well-being in maintaining operational efficiency, service quality, and customer experience. This research employs a descriptive design, utilizing a survey to gather data from 50 restaurant employees. The study aimed to determine the primary causes of fatigue and their direct effects on employee productivity. Survey questions explored work schedules, physical demands, and stress-related conditions in the restaurant environment. The study, completed in March 2025, revealed several factors that contribute to fatigue among restaurant workers. Most respondents were male and aged between 22 and 27. Data indicated that long working hours impaired concentration and increased error rates. Physically demanding tasks heightened safety concerns, while inconsistent shifts negatively affected sleep quality and overall well-being. Fatigue was shown to significantly reduce service quality and efficiency, which led to customer complaints. Additionally, financial penalties for damaged items and operational lapses further impacted employee morale and productivity. These findings point to the need for better scheduling practices, enhanced workplace safety, and improved operational systems. The findings demonstrate a complex interaction between work conditions and employee performance in the restaurant sector. Fatigue resulting from prolonged hours, intense physical work, and irregular schedules hinders service delivery and reduces workplace efficiency. Financial disincentives and procedural issues further exacerbate the problem. To address these challenges, the study recommends implementing effective scheduling, improving safety protocols, and optimizing resource management. Enhancing employee well-being is essential to improving overall restaurant productivity and ensuring high-quality service.