date:Apr 28, 2017
rk City, Rhode Island, and Tennessee), data collectors chose a geographic area and surveyed restaurants by telephone to determine study eligibility. About 50 restaurants were assessed in each of the sites.
Then, on-site interviews were conducted with a worker who had authority of the kitchen, a worker who primarily cooked or prepared food, and a worker who primarily took orders or served food to customers. Two hundred seventy-eight of the 1,307 restaurants contacted agreed to participate.
Amon