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Entre détresse psychologique et santé mentale positive : le cas des travailleurs de la restauration

Samantha Vila Masse


OBJECTIVES: Examine the link between work conditions and mental health of employees in the restaurant industry.

METHOD: The sample consists of 652 workers in the restaurant industry. The data are from the cross-sectional 2012 CCHS-MH. Linear regressions are conducted and adjusted according to various selected factors (socio-demographic, lifestyle habits). Work conditions are measured in part according to Karasek and Theorell’s Job Content Questionnaire (JCQ). Psychological distress is measured via Kessler’s K6 scale. Positive mental health is measured using Keyes’ Mental Health Continuum-Short Form (MHC-SF).

RESULTS: Heavy psychological demands, part-time work and heavy physical demands are positively associated with psychological distress of workers in the restaurant industry, while colleagues’ social support is negatively associated with it. With regard to the positive mental health of workers in the restaurant industry, insecurity of work, heavy psychological demands and low decision latitude are associated negatively, whereas colleagues’ social support is associated positively.

CONCLUSION: This study highlights the importance of considering both positive and negative factors affecting mental health. Indeed, the factors associated with positive mental health and with psychological distress of workers in the restaurant industry are different – in fact, they are associated in inverse directions.


Positive mental health; psychological distress; work stress; work conditions; restaurant industry