I know this is not the usual type of political topic discussed in this forum, but I figured that this is as good a place as any to post it.

It seems to me that there is something seriously wrong with the Restaurant industry; at least in this region. I've been a cook for most of my Life, working at various restaurants while putting myself through school. And, almost every one of those jobs has ended like this:

Just covering the last two as examples- In the Fall of last year, I got a job as a cook at a cafeteria style restaurant at my local college. They were training me to be the head cook, as their previous head cook had been promoted to a management position. I was there for about 4 months, and everything was going well. Granted, I had been late to work a few times, but only written up once. Nothing major.
Then, I caught the flu. I called in day to day for one week, and had my wife bring in a doctor's excuse, and everything. They then told my wife that I needed to come in to speak to the head manager the next day. So, I called him up the next day to find out why, and he informed me in so many words that I was fired. When I asked him the reason why, he said that it was due to my "poor attendance". Hello? I had called in sick maybe one day in the past 4 months of working there, up until that week, when I was in bed with the flu. Did they expect me to come in and cook and serve food for everyone in the college with the flu? I could barely get out of bed, much less work. And, the real question is, why would they want me to? Don't they care about the health of their patrons? Not to mention the rest of the staff. Are they trying to start a flu epidemic? So, anyway, that was that. I couldn't reason with the manager, as he had already made up his mind, and there was no changing it. That's what happens when there's no union, I guess. They get away with whatever they want.

I was hired in a few weeks later at a major chain restaurant (which shall remain nameless) as a cook, yet again. I'll give you a hint though- they're very big on breakfasts. Anyway, the first week I was there, they had me working 8-10 hours per day. The following week, I came down with the flu yet again (it was going around, and flu season as they call it), but this time I was breaking out into hives all over my body. I checked myself into the E.R. and they diagnosed me with a viral flu, and put me on 3 different types of medication. They excused me from work for 4 days, and instructed me to follow up with my family doctor if the hives persisted post-medication. Well, my work informed me that even with a doctor's excuse, I would be charged one "point" for each day that I absent from work. And, that after 6 points within 6 months, I would be terminated. Now, how screwed up is that? Even though it's "excused", they're still going to hold it against me?! As if it's somehow my fault that I've contracted the flu? You'de think that a restaurant would be a little bit more concerned with health issues. It's not like in a factory, where you can get away with working sick. This is cooking and handling and serving paying customers food. How do you think the customers would react if they knew someone with a viral flu with hives all over their body were cooking their omeletes?

Anyway, long story short, by the time I returned, I was only one point away from being terminated. So, I quit that B.S. job and gave them a piece of my mind on my way out the door. I just cannot believe the crap that these retaurants get away with! Is there nothing that can be done about this? There ought to be some kind of Law to protect not only the food industry workers, but the general public most importantly! What can be done, if anything? Comments? Suggestions?

You certainly had a string of bad luck!

But it's not just the restaurant business. Most new employees are carefully watched, and if they miss too many days, or are late (except very rarely, and with a wonderful excuse that anyone can confirm e.g. big accident on the freeway, in all the news) the job will end before the sixth month. (After that, terminating will be harder.) Here in Canada, up to the sixth month an employer can terminate with no notice, no reason stated, and no severance pay.

Your absense was excessive, all right, and maybe they both thought your health was poor, and you would not be a big success in the food industry.

quote:

Originally posted by babthrower:
But it's not just the restaurant business.

I understand that. But, the point which you are missing here is that the food industry SHOULD be more concerned with health issues, instead of treating it like just another factory. If you're sick, THEY should be the ones insisting that you go Home, and THEY should be the ones insisting that you go to the doctor- not just for an absence excuse, but as a safety precaution to their customers, their employees, and their business! Unfortunately, they don't seem to think that way at all.

quote:

Here in Canada, up to the sixth month an employer can terminate with no notice, no reason stated, and no severance pay.

Here in Ohio, USA, there is no time limit for an employer to be within legal rights to terminate without notice, reason, or severance. They can fire you for whatever reason they want so long as they're non-union, and don't have to answer to anyone. But, that certainly doesn't make it right! Nor does it make any more sense than employers holding it against you for not bringing sickness into their business, and starting an epidemic!

quote:

Your absense was excessive, all right, and maybe they both thought your health was poor, and you would not be a big success in the food industry.

I wouldn't call 1 week out with the flu "excessive" at all. Nor is my health poor. Everybody gets the flu, especially around flu season. There is nothing extraordinary in my case. And, that's the problem- is that my case is entirely typical, and not even considered to be a big deal, as your reply (and other's lack thereof) has demonstrated!

Well, I sure ticked you off, didn't I!

quote:

THEY should be the ones insisting that you go to the doctor- not just for an absence excuse, but as a safety precaution to their customers, their employees, and their business! Unfortunately, they don't seem to think that way at all.

I know I sound unsympathetic, but I think I'm just being realistic.

Public Health departments do insist that employees with some health problems not handle food prepared for the public. For example, an open cut on the hand discharging pus can cause disease if it gets into food, so gloves should be worn. And typhoid fever can be transmitted by food if the food-handler did not wash his/her hands after using the toilet. (Most people who have had typhoid stop being carriers when they recover. But very rarely a victim can continue to carry the disease all his/her life.)

But flu is spread by hand contact or aerosol (sneezing). The virus does not long survive outside of human contact. And during flu season, the restaurant customer would be much more likely to catch 'flu from another customer, or on the bus, or from the door handle, or in the restaurant washroom, or walking down the sidewalk before entering the restaurant, than from the cook.

- Hepatitis A is a danger, so vaccination is recommended for food handlers.

Obviously flu is not one such, or you couldn't find an open spermarket, bakery or restaurant during flu season, due to lack of staff!

And your absence was excessive. I have never missed more than a day or two of work for a cold or flu. In fact, most employees don't use up their "sick days" for the year! Sick day entitlement varies from three to ten days, depending on the employer or the union contract.

You said, "I wouldn't call 1 week out with the flu "excessive" at all. Nor is my health poor. Everybody gets the flu, especially around flu season." Right. Most people get a cold or flu three times a year. And most people don't miss work fifteen days a year.

You also mention being late 'a few times'. That's a bad indicator of what your attitude is. I hate to think what would happen to that restaurant's reputation for service once you had tenure as head cook!

So, no. Somewhere out there in the great world there must be someone who has trained as a cook, and has the necessary aptitude for getting along with others, and the proper language skills, and etc. etc., and who ALSO takes attendance and promptness a little more seriously than you do. Such a person needs the job, too. What the restaurant did was very understandable.

But let's hear what others say.

I wonder if this issue even would have been raised had it involved a different working scenario un-related to the restaurant business? Here's the deal...Restaurant owners should definately be concerned for the welfare of their patrons and should not want to expose them to illnesses from their employees. Additionally, those who chose to work in an environment that involves contact with the public should be in good health and take necessary precautions to avoid getting sick during cold and flu "season". Not everyone gets the flu (even during flu season) but if you are susceptible, you should get a flu shot annually. There is also a nasal spray flu vaccine that can be prescribed. And during flu season use hand sanitizer frequently and avoid touching your mouth, nose, or eyes as these are prime targets that easily absorb the flu virus.

Getting sick so quickly after starting a new job was unfortunate. And the way an employer responds to such situations depends on how it was presented and a past history of occurances. With the first job you had been late a few times but it was "nothing major". You may have only been written up once but you were being observed, trust me. You getting sick and having to stay out probably gave them an outlet for getting rid of you. Who knows, if they weren't happy with your work they probably would have let you go regardless.

With the second job, the employer may have decided that they needed someone more dependable...yes I know, you can't help it if you get sick. But they need someone to is healthy, dependable, and reliable so they had to do what was best for their needs and the needs of the customers. In a situation like this - where your presence will be greatly missed if you have to be out from work - it is always best to have a backup available to take over for you. When I was in the nightclub business we had everyone's phone number and should one of us be unable to work a shift we made sure it was covered by another worker who was not scheduled to work. We did favors for each other. In doing this, it shows the employer that you take your position seriously, you have the best intentions, and you have the company's best interest at heart.

After all is said and done, if you feel you were mistreated and it was an unfair termination, contact the Ohio Department of Labor or research employment laws.

Office parties spoiled by sick sandwich worker

Lettuce-chopper at Michigan sub shop gave 100 customers the stomach bug

WASHINGTON - A single employee of a sandwich chain who came back to work too early after suffering from a stomach virus infected more than 100 office workers who ate party-sized submarine sandwiches last year, federal health officials reported.

All those who could be sampled were infected with genetically similar viruses, the CDC said.

It said people who have been sick with a stomach virus should not return to work until they have been well for at least a day and the new Michigan rules stipulate that sick workers stay home for 48 to 72 hours after their symptoms end.