Modern technological society is evolving with highly sophisticated equipments that persist in employing manual worker like Caterers. Catering workers are under increasing pressure to provide their services efficiently to the customers. This stressful situation can be made worse by their physical discomfort caused due to the increased exposure of repeated tasks and nature of the job. The objective of this study is to assess the physical discomforts of catering workers using Psychophysiological study. Twenty six participants involved in this study. The study was based on subjective measure by means of questionnaire using Rehabilitation Bioengineering Group Pain Scale (RBGPS). Results showed that there is a significant difference (p __ampersandsignlt; 0.05) in pain scores of catering workers between the upper and lower body regions. Both men and women workers have significant discomfort in the lower back regions as compared to the upper back. Findings also showed that women workers have high physical discomforts in the regions such as neck, shoulder, upper back and lower extremities when compared to men. The outcome of this study helps the management and ergonomists to improve the workplace design, consequently enhance the quality of life of catering workers.