UK Catering Forum

A talented chef died last month from overwork, his family suspects. Nathan Laity died on 13 March, aged 23. The sous chef at London's Tate Modern restaurant died in his sleep from blood poisoning caused by an untreated case of tonsillitis. His distraught family blame his death on the long hours he worked, considered in the industry a necessary sign of commitment. He came down with a sore throat but continued to work 14 hours a day - 98 hours a week - for 27 straight days without any time off, his family claim. His mother Tracey said: 'He had just done 27 days on the trot, working 14-hour days. He got so run down that his immune system could not cope. He may not have had the tonsillitis for a long time. His body just switched off. He just went to sleep and never woke up.'

That is terrible and a lesson for us all.

Hi!!!

Maybe we should take a rest, 40 hours a week is just enough for us to work. I suggest to work on that limit of hour.

I suppose long hours and hard work kinda goes with the territory in this industry. Ask DW if he thinks he good run a pub well on 40 hours a week and you will probably find he does closer to double.

I suppose its all about taking care of yourself though and not pushing yourself when your body is saying no??? Its madness isn't it? I struggle with my 9-6 hours! Mind you I am not well at the moment either...!

You have to ask yourself what drove him into working so long.. Commitment? Money.... debt? It is a said affair

mcmarketing wrote:You have to ask yourself what drove him into working so long.. Commitment? Money.... debt? It is a said affair

Yeah true there are always other factors involved!