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 all the times that as a full-time salaried worker, you stayed home with a cold, or to take care of a sick child, or just needed a “mental health day?” It’s a perk many of us take for granted, but for workers who handle our food, in jobs where spreading germs is among the most risky, calling in sick not even an option.
That’s in large part thanks to the massive lobbying machine, the National Restaurant Association (aka the other NRA). In 2012 alone, the group (designated as a “heavy hitter” by the Center for Responsive Politics, among the 140 biggest donors since 1990) spent more than $2.7 million lobbying at the federal level, and donated more than a million dollars to federal candidates. (State restaurant associations are also very powerful.) The NRA also benefits nicely from the revolving door syndrome: Last year, 31 out of 40 NRA lobbyists previously held government jobs. Among the top issues on NRA’s agenda? Tips and sick leave.
This missive posted by the NRA last month and entitled, “Wage, sick leave, environmental issues top state agendas” explains the group’s anti-worker focus at the local level. The NRA whines about the how Philadelphia’s city council is sure to re-introduce legislation on paid sick leave that would so onerous that:
All employees would accrue one hour of sick time for every 40 hours worked and could earn up to 56 hours in a calendar year. Furthermore, the paid sick leave could be used for anything from being physically sick to caring for a sick family member or friend, or a doctor’s appointment.
The horror. How many NRA and restaurant industry executives enjoy these very privileges, or better? Locally, worker rights groups are gaining some traction, with numerous states and cities enacting paid sick leave bills. However, the NRA is also striking back where ever they can. According to this PR Watch story from 2011, the NRA teamed up with the notorious right-wing lobbying group, the American Legislative Exchange Council (ALEC) to pass a state-wide law in Wisconsin to override a local referendum to require paid sick days that had passed in Milwaukee in 2008 with more than 70 percent of the popular vote, democracy be damned. Also helping ALEC lead the charge on this issue was YUM! Brands, which owns Kentucky Fried Chicken, Pizza Hut, and Taco Bell. As PR Watch noted: “The effect of the repeal will be more sick workers at work, making others ill, in order to save or increase profits by corporations.”
This is exactly what the research shows. Results from this 2011 study of food workers (conducted in part by the U.S. Centers for Disease Control and Prevention) were not pretty: Almost 12% (of 500 surveyed) worked while suffering vomiting or diarrhea on two or more shifts. (Previous studies showed only five percent of workers.) Factors associated with working while vomiting or diarrhea included high volume of meals served and lack of policies requiring workers to report illness to managers. For those of us thinking we are immune if we don’t eat at fast food outlets or chains, it hardly mattered, as independent restaurants were also at risk. The researchers conclude that paid sick days could help. Obviously.
Yet in response to this study, the NRA told CNN: “There is no greater priority for the restaurant industry than food safety.” Really? Then stop lobbying against paid sick leave and start protecting your customers, even if you don’t care about the workers.
A survey conducted by the Restaurant Opportunities Center (co-founded by Jayaraman) found that an incredible 63% of restaurant workers reported cooking and serving food while sick. Perhaps less surprisingly, 87.7% of restaurant workers reported not having paid sick days.
In her recent article for CNN, author Jayaraman explained how the current flu season puts more workers and customers alike at risk. She also stressed that those of us fighting for better food safety laws should be paying just as much attention to worker rights:
If we don’t pay food industry workers decent wages and ensure they receive paid sick days, then no matter how much the FDA regulates the boiling temperature for processing cheese, restaurant workers will keep sneezing on our dinner and food-borne contamination and illness will continue to be a problem.
More than half of all reported U.S. foodborne disease outbreaks occur in restaurant settings. While outbreaks have various origins, according to the CDC, about 50% of all outbreaks of food-related illness are caused by the highly infectious norovirus, the leading cause of illness from contaminated food. No wonder the CDC recommends against preparing food when sick:
If you work with food when you have norovirus illness, you can spread the virus to others. You can easily contaminate food and drinks that you touch. People who consume the food or drinks can get norovirus and become sick. This can cause an outbreak.
That’s why we need better laws to help workers be able to afford to do the right thing to protect restaurant patrons. Not to mention that food outbreaks are costly to society at large. As Jayaraman puts it: “If we pay restaurant workers a living wage and ensure they can stay home when they’re sick, that means fewer taxpayer dollars on public health emergencies and fewer stomach aches for diners as well.”
Everyone wins, right NRA? Please support the campaign for paid sick days and check out the book, Behind the Kitchen Door. You can also register for this upcoming pubic health law webinar on the need for paid sick days, and current campaigns and legal issues.
[…] week, with the release of Saru Jayaraman’s new book, Behind the Kitchen door, I’ve been writing about the powerful influence of the National Restaurant Association, for example, in lobbying […]
[…] week I’ve been writing about the National Restaurant Association (the other NRA) and why we should care about food […]
Kudos to Ms. Jayaraman for bringing attention to this. I’d like to add that this isn’t just a public health issue, it’s also an economic issue as well. The health of the US economy depends on regular people maintaining a basic level of spending, and when they are not spending, the economy goes into recession. One way this happens is through loss of traditional paid sick leave. Without any paid sick days, people don’t just lose wages, but can lose their job when they or their child get sick. Financial insecurity means that they spend less, which ends up hurting the economy. If the government maintains the “wage and benefits floor” that includes at least a few days of paid sick leave, this allows more workers to spend at levels that maintain the economy.
[…] the release of Saru Jayaraman’s new book, Behind the Kitchen Door, I’ve been writing about the powerful influence of the National Restaurant Association, for example, in lobbying […]
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