Abstract : Pain and discomfort are the most common factor to reduce worker’s work efficiency while working in the restaurant or anywhere. Due to continuous work performance inside the restaurant kitchen the workers actually become mentally and physically tired. They suffer pain in various body parts such as upper and lower back, leg/feet pain, shoulder pain, pain in hands etc. to reduce these ailments the workers are required to take rest or some kind of medical treatment. Because of this reason specifically this area had been taken for research purpose to decrease the pain and discomfort experienced by the workers who are working inside the restaurant kitchen. For the present study 120 workers were selected from the four south Indian restaurants i.e. Sri Nidhi Sagar, Raaga the family restaurant, Tamarind and Inchara the family restaurant, Bangalore city, Karnataka State. Descriptive research design was used for the present study. Purposive sampling procedure was followed to select the sample and data was gathered by interview method.