The owner of Rashays sparked backlash after telling his staff they should look for another job if they don’t want to wear aprons to work.
Outspoken businessman Rami Ykmour shared the strong suggestion in a video posted on instagram on Friday.
“If you’re too good to wear an apron, you shouldn’t work at Rashays,” he said.
The passionate businessman said that work uniforms should not be frowned upon, arguing that doctors and surgeons wear aprons.
“We have people in our business who think they are too good to put on an apron,” Mr. Ykmour said.
The business owner said he is “upset” by the act in question and said it sends the wrong message to customers who dine at his restaurant chain.
“You are telling me that you class yourself as a superior human being,” Mr. Ykmour said.
“We are all equal.”
Rashays owner Rami Ykmour (pictured) gave this blunt advice to some workers at the restaurant chain, who reportedly don’t wear aprons.
Social media users viciously mocked Ykmour’s comparison between doctors and their employees.
“Doctors wear gloves and wash their hands too,” one wrote.
“Surgeons don’t have bad hygiene or BO (body odor) when they operate on their patients,” another added.
Others accused him of being “condescending” and argued that he should lead by example.
“You wear an apron, mate, the uniforms can be made more elegant and comprehensive, a cheap apron is demoralizing,” wrote one.
—Where is your apron then? he joked for a second.
Daily Mail Australia has contacted Ykmour for comment.
Food handlers must take necessary precautions to ensure food is not unsafe or unsuitable in accordance with guidelines outlined by Food Standards Australia and New Zealand.
The Australian Food Safety Institute advises food business workers to wear a clean apron on every shift.
Workers are urged to change their apron when virus contamination or other food safety risks occur.
Aprons also prevent contaminants from spreading to the food handler’s clothing and can protect workers from food stains and spills.
Ykmour opened the first Rashays with his partner Shannon in Liverpool, south-west of Sydney, in 1998.
The restaurant has since expanded to 32 locations across New South Wales, Victoria and Queensland and the business employs more than 2,000 people.