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HC: <\/strong>Almost every single one of us relies on restaurants in some form or fashion, across every part of America. Conversely, many restaurant industry employees and employers are mired in a cesspool of poor performance, incompetency, toxic behavior and complete chaos. The industry is overrun with ignorant (defined as untrained) and apathetic (defined as uncaring) owners, managers and employees who don\u2019t know the most basic industry standards, don\u2019t abide by the most simplistic policies and procedures, and don\u2019t even slightly care about the people they are paid to serve.<\/p>\n The industry has developed into a quagmire of creating and maintaining cultures where safety, health and security of people and premises is neither a priority nor even on their mental and emotional radar\u2014instead they are often laser-focused on sales, profits, tips and income above all else.<\/p>\n This egregiously apathetic and below industry standard level of performance and blatant disregard for the well-being of people leads to countless incidents, accidents and events where men, women and children of all ages and from every walk of life are getting injured, harmed, sickened, maimed or killed at an ever-increasing rate on the premises of restaurants and bars across the country and around the world.<\/p>\n AALM: <\/strong>What sort of incidents are we talking about here?<\/p>\n HC: <\/strong>Well, I know it may be shocking to you and your audience, but\u2014on the average day in America\u2019s restaurants and bars\u2014eight people die, 30 people get raped, 11,000 people get injured from a slip and fall, 100s get their private parts scalded due to a lid not being properly placed onto a coffee cup in a drive thru, and thousands more get harmed from acts of violence, intentional contaminations, food borne illness, drunk driving incidents and more. It truly is a heartbreaking and mind-boggling number of incidents that are damaging people nationwide. In fact, the restaurant industry is more dangerous than ever before\u2014as we are experiencing a record number of criminal and civil cases hitting America\u2019s courtrooms and a record amount of insurance claims and judgments against the restaurant industry.<\/p>\n AALM: <\/strong>Do these cases have any common thread?<\/p>\n HC: <\/strong>Yes, they do. Lack of training, lack of management competency, and little to no management oversight. I\u2019ve been doing this now for 38 years, and training is at an all-time low. Often in these cases, it becomes rather easy to recognize that the management people working on behalf of the subject restaurant have very little training themselves and therefore their ability to be able to train and provide oversight to the employees is mostly non-existent. I also find that bad managers spend a significant amount of time sitting in the office looking at a computer screen rather than running the operation, managing the risk, and building the business from the dining room and kitchen floor like they should be.<\/p>\n In corporate restaurant chains there are a huge number of district and regional managers, directors and VPs who have never actually operationally ran restaurants themselves. Instead, they were promoted from positions within finance, marketing and human resources; therefore, they don\u2019t even know the most basic systems for how to mop or maintain the floor to the industry standards of care or how to handle an act of violence as it is happening. With the single-unit independent operators, there are a huge number of owners who decided to become a restaurant or bar owner with absolutely no training themselves. It\u2019s the blind owner leading the blind employees.<\/p>\n These are recipes for higher risk scenarios, where some restaurants have become death traps just waiting for an unsuspecting customer to enter. Obviously, with higher risk comes a higher likelihood for someone to get harmed. It saddens me really because most of these incidents where people are getting injured, harmed, sickened, maimed or killed are preventable.<\/p>\n AALM: <\/strong>Can you tell us a bit about Restaurant Expert Witness?<\/p>\n HC: <\/strong>We have been in business since 1987. We handle only restaurant and bar industry matters, and we do business in every state of the United States and several countries around the world (and we don\u2019t charge for travel). We work with both plaintiffs and defendants, in state and federal courts and have 350+ litigation and 350+ pre-litigation\/consulting cases to our credit. Our books have been published in 76 countries around the globe.<\/p>\n My team consists of several very talented people who bring a skill set to our office like none other\u2014from a 20-year tenured paralegal who worked directly for a federal judge for two decades to experts in research, training, compliance, industry specific standards and risk management.<\/p>\n The post Howard Cannon: The Personal in Restaurant Personal Injury Lawsuits<\/a> appeared first on Attorney at Law Magazine<\/a>.<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/attorneyatlawmagazine.com\/wp-content\/uploads\/2020\/09\/black%400.5x.png?resize=172%2C63&ssl=1\" "\\"\\"")
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