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You may also read: THE SUSTAINABILITY OF THE CHEF: OUR SURVEY ON KITCHEN CULTURE
Of course, no one wants to know that the person making their food is carrying an illness but the question has to be why are so many willing to work when sick? 45 percent said they did it because they couldn’t afford to loose the pay - a problem that stems from many food workers not receiving any type of benefits and a further 46 percent said they just didn’t want to let their co-workers down. Just 5 percent said they would never go to work sick.
Letting co-workers down is also part of the culture of food work, especially in the kitchen where chefs rarely take days off. It’s an odd work culture that needs to change if we want the people making our food to do so in the best of health. After all, isn’t it their job to nurture us? Replenish us and give a piece of themselves in the food they create? Let’s not have that ‘piece’ be a dollop of Novovirus.