I'm on a zero-hours contract — does that affect my claim?

No. Personal-injury rights apply regardless of contract type. The right to claim depends on the duty of care owed at the moment of the accident, not your earnings or notice period.

Can I claim if I cut myself with a knife I was using?

Often yes. The employer must provide cut-resistant gloves where assessed as necessary, sharp and well-maintained knives (a blunt knife is more dangerous), and proper training. A cut caused by a defective handle, missing guard or rushed undertraining is the employer's responsibility.

What about a burn from a deep-fat fryer?

Deep-fat fryers are heavily regulated under PUWER 1998. Lid-down operation, splash guards, oil-temperature interlocks and emergency shut-off are all expected. A burn from oil splash because the fryer was not draining or fitted with a defective basket strongly indicates breach.

Hospitality & catering injury claims.

A high-volume, high-hazard sector

Hospitality combines wet floors, hot oil, sharp tools, heavy lifting, alcohol-fuelled customers and relentless time pressure. HSE figures show kitchens alone produce thousands of reportable injuries each year. Most are preventable with basic risk assessment, anti-slip mats, proper PPE and adequate staffing.

The most-claimed hospitality injuries

Slips on greasy or wet floors — the single largest cause of kitchen injuries.
Knife cuts — fingers, hands, occasionally tendons; often a defective or blunt blade.
Burns and scalds from fryers, pans, ovens, steamers and hot drinks.
Manual-handling injuries moving kegs, crates, gas bottles, bin bags and laundry.
Falls from chairs, ladders or boxes while reaching shelves.
Customer assaults on bar, door and front-of-house staff.
Dermatitis from constant water, detergent and food contact.
Noise-induced hearing loss in late-night venues.

The regulations behind a hospitality claim

HSWA 1974, ss.2 & 3 — duty to staff, agency staff and customers.
Workplace (Health, Safety and Welfare) Regulations 1992 — flooring, drainage, lighting, traffic routes.
PUWER 1998 — fryers, slicers, mixers, glass washers must be guarded, maintained and operated by trained staff.
Manual Handling Operations Regulations 1992 — assess every routine lift; provide trolleys for kegs and laundry.
PPE at Work Regulations 1992 (as amended 2022) — non-slip footwear, cut-resistant gloves, oven mitts.
Control of Noise at Work Regulations 2005 — late-night venues regularly exceed 85 dB.
Licensing Act 2003 — door supervisor training and capacity controls reduce assault risk.

Realistic payout ranges

Injury	General-damages range
Minor burn — full recovery	£1,950 – £8,640
Significant scalding with scarring	£8,640 – £25,000
Severe burns to hand or face	£29,380 – £103,000
Deep cut — finger tendon involvement	£6,910 – £18,300
Slip — wrist fracture	£3,950 – £10,420
Slip — moderate back injury	£14,300 – £32,420
Manual-handling shoulder injury (moderate)	£8,640 – £14,000
Industrial dermatitis (moderate)	£8,640 – £14,000
Noise-induced hearing loss (moderate)	£14,900 – £30,490

Slip claims — what wins, what loses

The strongest hospitality slip claims demonstrate that the floor was a known hazard: previous incidents in the accident book, a missing anti-slip mat outside the fryer station, a dishwasher leaking for days, or a "wet floor" sign that was nowhere to be seen. Cases lose where the spill was truly transient (seconds before you stepped on it) and the employer can show a documented cleaning rota actually being followed.

Front-of-house assaults

Bar and door staff are protected by foreseeability principles — where assaults are a known risk (late licence, pre-existing flashpoints, alcohol-led promotions), the operator must risk-assess and provide training, body-cams, panic alarms and adequate door staff. Where it does not, both an employer's-liability claim and a separate CICA application within two years are available.

What to do after a hospitality injury

Insist on the accident book entry before you leave the shift.
Photograph the floor, equipment, PPE you were given (or weren't) and any signage.
See a GP or A&E the same day — small burns and cuts can become serious infections.
Get personal mobile numbers from witnesses; staff turnover is high.
Keep payslips and rotas — special damages in zero-hours roles often need a 12-month average.

FAQs

I'm on a zero-hours contract — does that affect my claim?: No. Personal-injury rights apply regardless of contract type. The right to claim depends on the duty of care owed at the moment of the accident, not your earnings or notice period.
Can I claim if I cut myself with a knife I was using?: Often yes. The employer must provide cut-resistant gloves where assessed as necessary, sharp and well-maintained knives (a blunt knife is more dangerous), and proper training. A cut caused by a defective handle, missing guard or rushed undertraining is the employer's responsibility.
What about a burn from a deep-fat fryer?: Deep-fat fryers are heavily regulated under PUWER 1998. Lid-down operation, splash guards, oil-temperature interlocks and emergency shut-off are all expected. A burn from oil splash because the fryer was not draining or fitted with a defective basket strongly indicates breach.