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Would you like germs with that? Why food workers need paid sick days

Grist

This week, food-labor advocate Saru Jayaraman is releasing her new book, Behind the Kitchen Door, which relates heartbreaking stories of just some of the 10 million restaurant workers in the U.S. In a chapter called “Serving While Sick,” she tells the disturbing tale of a fast-food worker who had no choice but to come to work with a bad cold since she couldn’t afford to go unpaid. When this worker tried to explain to her manager how perhaps handling food while coughing and sneezing was not such a good idea, she was laughed at. She later wondered how many customers she got sick that day because she couldn’t leave the counter every time she needed to wipe her nose.

As Jayaraman explains, this story is all too typical. Because most restaurant workers do not receive paid sick days, they are coming to work when they should stay home. Remember…

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This entry was posted on February 18, 2013 by in food justice, food + ag politics and tagged , , , , , .

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