Restaurant owners know they are required to provide workers with sick leave — more workers should know they can take it
It was 4:30 p.m. on a Friday in January 2020, and I was sitting on the exam table at a Center City urgent care. I had been sick for days — coughing, wheezing, high fever, and extreme exhaustion — and wasn’t getting any better. When the doctor came back with the results from a chest X-ray, she told me I had the worst lung infection she’d seen in her 20-year career. “Just take a few sick days,” she said.
This wasn’t the first time I had to work while sick. There have been countless times across my career that I’ve had to push through a cough or a cold or even food poisoning. I’ve seen fellow cooks step off the line to throw up and then return to work, and servers dart back from tables to cough out of sight of customers. Even managers run to the corner store before service to buy cold medicine or stomach medicine for employees who are working while sick.
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