I'll Have the Turkey on Sourdough with a Side of Your Flu

According to Chicago-based Women Employed "77 percent of the lowest-wage workers have no paid sick leave at all" and that includes the men and women who make our food every day in fast-food and even sit-down restaurants.


Many of the excuses given for not allowing workers to earn paid sick days is abuse. That workers just won't feel like going to work one day and call in for the heck of it. Business owners believe paid sick days are too costly. Some even argue that the flexibility of working at the mall or in a restaurant means you shouldn't have to take a paid sick day to visit the doctor, just reschedule or flip a day with a coworker.


But in Milwaukee 68% of voters said they want all workers to have paid sick days starting in 2009:


A new Milwaukee ballot initiative would allow workers to earn a minimum of one hour of paid sick time for every 30 hours worked. This means that full time employees for large businesses will earn 72 hours a year (9 days for those working a 40 hour week); small businesses with fewer than 10 employees will only be required to provide 40 hours of paid sick leave a year (5 days for those working a 40 hour week)


Nine days a year doesn't appear to be a high price from say the flu breaking out in your whole small office and causing everyone to be out sick for a week. But even that token amount of days is causing an uproar among the Milwaukee business community and they are fighting back in court.



I understand their side too, at least when it comes to comparative advantage. If you were going to open a cafe, would you do it in Milwaukee or just outside of it knowing you would have to add sick days to your cost list? Which is why a national law might be the best answer to this kind of issue.

Comments (1)

I work in a restaurant, and what you say is true. I've worked with people who are pale and shaking they're so ill. One woman believed she had Staph, and she was handling food and drinks and serving them to people.


The restaurant, which is one of the better-known restaurants in New York and not at all cheap, reasons that the most important thing is to keep the machine running. If that means a staff of sick waiters and back-waiters, then that's what it means.


That said, the managers tend to be understanding if you call out sick, but they ask for a note from your doctor if you call out for a second shift. As one friend said recently, "I can't get an appointment if it isn't an emergency, and it's not an emergency. But I know I'm way too sick to be spreading my germs around a restaurant that serves 500 people a night and has a staff of more than 100."


The fact is, restaurants abuse their staffs all the time. But when it comes to sickness, they abuse their customers too.


A national law would be very welcome, indeed, but I guarantee you: many restaurants will not follow it.

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