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I was a server for a while before cooking on the line in a busy restaurant. I know how you feel but if you are that sick, that's just unhealthy for everyone in the restaurant. Those germs are going wild wherever you go. You can make a lot more people sick, just stay home! The health inspector asked the head chef how he handles sick workers, of course he said they stay out of his kitchen.

there are no sick days, and there are no breaks, which is why so many folks in the restaurant industry smoke. it's the only break they can get for a mere few minutes. my mom once asked my husband about lunch breaks, which made him chuckle.

The last place I worked frowned greatly upon calling off sick. My worst offense was working with pink eye. I would have been written up for calling off because my eyes itched. However, pink eye is very contagious. I was wiping my itchy, watery eyes all night. As a server, I had to look at people and they must have been horrified. I tried to use a bev nap every time I wiped the tears from my eyes, but sometimes, a napkin wasn't right there. I touched countless plates and glasses and did 75 silerware roll ups. I wonder how many guests got itchy eyes.

I worked for a place for five years, and called in sick once. That was because I had a serious throat infection and couldn't swallow or breathe. The owner was unhappy. Seriously unhappy.

I also gave them three month's notice when I left. Mind, I was leaving the country to get a Master's degree. Didn't matter. They were still unhappy.

I worked a full shift behind the bar with a dislocated knee. I put on an apron and washed dishes when no one else was around to do it. I am still the only person at that joint who has done every single job.

But at least I'm not bitter...

This is sort of a dirty little secret about the restaurant industry. Yes, it's unsanitary and horrible, but it happens every day, everywhere. I've never heard of a restaurant that doesn't operate this way.

No breaks, no sick time, no vacations. That seems to be the industry standard.

I am currently plotting my way out of the industry. This kind of stuff of one of the major reasons why. I too have been asked numerous times about breaks. I laugh heartily every time. It's kind of funny but not really. I want to have a family that I can see at regular hours & go on vacation with. In the overwhelming majority of restaurants that's not an option. Therefore, long term the biz if not for me.

Thanks for making me appreciate my job even more!

Yep. That's the way it is. Last week there was a question on Serious Eats about the worst table you had ever had. Someone took the opportunity to say that her husband doesn't tip if his glass is empty for 5 minutes. The next day, at work, I was hyper aware of how long it took me to make refills. At the height of our rush I dropped a glass from above my head. On the way down it sliced open my leg (I wear shorts). It wasn't bad, but it kept bleeding. My first thought? How can I get back out there? People are waiting for their drinks, food needs to be run... It just kept bleeding though, even through the bandage I was eventually able to get from my manager. Yuk. And, I'm sure that my tips weren't as good on the tables I had then because people had to wait.

When I tell people that you can't call in sick, they are horrified. But, until guests start complaining to management (who can't call in sick either) and corporate, it will continue. Restaurants have to have a body on the floor, even if that body is half dead. Nobody wants that guy to have to wait that 5 minutes. The health inspector is there for an hour once every three months. It is really not a preventative.

I have never worked in the restaurant business and this horrifies me. I can only comment from the customer's point of view and I DEFINITELY do not want ANYONE who is sick near me, let alone, near my food! I can't believe you guys don't get breaks either!!! This is shocking - I guess I better not ever look "behind the scenes", I'd probably never eat out again...

@twosavoie: You also forgot to note that the person who didn't tip when he didn't get his glass filled from being completely empty after 5 minutes was in a restaurant that had NO customers.

There's a lot of sympathy here, which is great, but also consider that many of these "lifers" or professional waiters make upwards of $150,000 per year. The entry-level financial analyst makes less than half that, and even though that occupation allows sick days, they're often still at home, crummily hung over a computer screen doing some sort of mental labor.

po0pie what are you smoking? I was considered a lifer, in the biz 20 years in management. Those rules (non rules) apply to everyone except the GM and the owner. Sick, what's that? Waiters making $150K a year, pipe dream even in NYC (perhaps staff makes that at Per Se but I doubt that). I still live and work in NYC but in a different industry and I get weekends, holidays, sick days, personal days and yes vacations - time off, how glorious. When floor staff is out everyone pitches in if you can't bribe, cajole or guilt someone into working a double or changing their one day off per week plans. Try getting 2 days off per week and get them together, rare but I was lucky in a few establishments. Restaurant is tough, especially in the US where staff are treated less then dirt by a majority of management and by many customers. In Europe people go to school to become waiters. They are certified, get health benefits, and generous time off and don't forget the TIP is included on the check. It is a true profession there. Here it is your back up to what your real agenda is - actor - dancer - singer - writer - musician - artist - etc. in a majority of the NYC restaurants (high end establishments usually have what is termed as professional staff). No one has yet address what a waiter gets paid, outside the tip, per hour. When I left the industry in 2002 waiters were making $2.15 per hour. I know it has gone up because the minimum wage has gone up but wait staff NEVER makes minimum wage. The difference is supposed to be made up by the tip. You do the math...........
I was always well liked by my staff where ever I worked. My management philosophy was satisfy the customer and that meant helping out on the floor where ever I was needed. I was never above my staff, I was a working participant.

it's like being a soldier in a war .... soldiers never call in sick.

it's a love-hate relationship. you can't live with it or without it....

the restaurant biz.... just one of those things.