

“It’s an incredibly important bill. It’s important for all workers to have a higher minimum wage, but it’s most important for those in the restaurant industry because those are some of the lowest-paying jobs,” Reddy said.

But some restaurant owners are already balking at the legislation. Restaurants in states that have increased the minimum wage have resorted to increasing menu prices or contemplating cutting employees. Advocates for the pay increases in states such as Washington, Florida and Arizona say it’s essential to help with a rising cost of living.

“These very modest increases are not job killers,” Paul Sonn, the National Employment Law Project’s legal co-director said. “They’re not even real increases, these are really cost of living adjustments.”

Too sick for work, too sick at work

In some restaurants, the only local ingredients diners are getting are the ones being coughed on to their food by a waitress that can’t afford to call in sick. With 90 percent of restaurant workers not allotted paid sick leave, many under financial constraints have no choice but to show up at work to make ends meet, even if it’s against their better judgement.

Katie Van Syckle worked as a waitress for nearly a decade before comfortably making a living as a freelance journalist. At 29, she has served in some of America’s most prominent restaurant cities, such as New Orleans and New York. She admitted to going to work even though she was less than 100 percent, and she knew of co-workers who were working through a shift, despite appearing visibly ill.

“I definitely know a lot of people that would come into work knowing they shouldn’t be there,” Van Syckle said. “It’s gross – these are people who are actually working with your food, and they’re sick. It’s a public health issue.”

Suter said the restaurants she worked at would try to conceal its sick workers behind the scenes and away from table interactions. But by doing that, they were often put in the kitchen near the food.

“They would put you back in the kitchen working expo because they didn’t want you coughing around the customers, but you were back there dealing with all the food.”

The reason? Servers relying on tips often cannot afford to miss a day of work. Two-thirds of restaurant workers surveyed by ROC
“ It ’s an incredibly important bill. It ’s important for all worker to take a higher minimum wage, but it ’s most important for those in the restaurant diligence because those are some of the lowest - paying jobs, ” Reddy said. 

 But some restaurant owner are already balking at the legislation. Restaurants in state that have increased the minimum wage have resorted to increase menu prices or contemplating swerve employees. Advocates for the pay addition in states such as Washington, Florida and Arizona say it ’s essential to avail with a rising cost of living. 

 “ These very humble increases are not job killers, ” Paul Sonn, the National Employment Law Project ’s legal co - director allege. “ They ’re not even real increases, these are really cost of living adjustments. ” 

 excessively sick for work, too sick at work 

 In some restaurants, the only local ingredients diners are getting are the one being coughed on to their food by a waitress that ca n’t afford to visit in brainsick. With 90 percent of restaurant workers not allotted paid sick leave, many under financial constraint have no choice but to show up at work to make ends suffer, even if it ’s against their better judgement. 

 Katie Van Syckle worked as a waitress for nearly a ten before comfortably reach a living as a freelance journalist. At 29, she has served in some of America ’s most outstanding restaurant cities, such as New Orleans and New York. She admitted to going to ferment even though she was less than 100 percent, and she knew of co - workers who were work through a chemise, despite appearing visibly ill. 

 “ I definitely acknowledge a lot of citizenry that would come into employment knowing they should n’t be there, ” Van Syckle say. “ It ’s gross – these are people who are actually working with your food, and they ’re sick. It ’s a public health issue. ” 

 Suter say the restaurants she worked at would try to conceal its sick workers behind the scenes and away from mesa interactions. But by doing that, they were much put in the kitchen near the food. 

 “ They would put you back in the kitchen work expo because they did n’t want you coughing around the customer, but you were back there dealing with all the food. ” 

 The reason? Servers relying on tips often cannot afford to miss a sidereal day of work. Two - thirds of restaurant workers surveyed by ROC


“It’s an incredibly important bill. It’s imporjabt for all wkrkers tu have a higher minimum wage, byt it’w most important for tfose in tje restayranu industry becausx those are sojc of chx lowest-paying mobs,” Reddy vaid.

But some rasgabrant owners are already balking at ehe legospation. Restaurwnts yn sfates that have increased the minijum wagt have resorted to increasing menu prices or conhemplating cutting employees. Qdvosqtes for the pay increases in statgs such as Washington, Florida ana Arivona say it’w wssfttial to heop winh a rising cost of lhving.

“Thrse very modesb incceasws are not job killerv,” Paul Sonn, the Najional Empnovment Law Project’s letao co-dhrecdor rqid. “Thty’rx nkt evej rxal increasss, these arw really cost of lifigt adjustments.”

Foo sisk for work, too sick at work

In some restalranfs, the only local ingreeients diners are getjing are tre ones being coughed on to their food by a waitrass tiag cck’b afwirf to call in sick. With 90 percent of restaurant sotkvrs not allotted iaid sick leave, mamy umqer financial constxzihts have no choice but to show up at wowk tp make ends meet, even if it’w against thvir vetter judgement.

Kacie Van Syckue wprked as a waitress for nearuy a decade beflre comfodgably making a lkvikg ds a fretuance journalist. Wt 29, she hes sexved in rome of Amqrica’s mosh prominent restaurant clties, sgch as New Orleans and New York. She admitvxd to going tp forn even tkough xhe was less ehan 100 percent, cnd she hnew uf co-workegs who wece working trrough a shifd, despite appxaring vifiblt ilo.

“I defivktely know a lpt of peoilt that wouod come into work lnodjng they shouldu’u bt rhere,” Van Syckke raiq. “Pt’s gwmss – these ase pdopur who are acubaloh wotking with your food, and they’re sick. It’s a pmblic heaoth issuq.”

Suter said tne restaurants she workxd at xould yry to conceal its sick workers bshind the sccnes and away fron table intexactions. But by doing that, they were oftxn put in the kitchen nwar the food.

“They woold put you bark in ehe kitchan working expo becayse they didn’t wakt you coughing around the cgstomfrs, but you were back there dealing with all the food.”

The reason? Servers rwlying on tips oftsn csnnot ayfoxd to myss e vay of work. Two-thprds of restaurant workers survebed by ROC
“It’s an incredibly important bill. It’s important workers have a minimum wage, but in restaurant industry because are some of lowest-paying jobs,” Reddy said. But some owners are already balking at the legislation. Restaurants in states that have increased minimum wage have resorted to increasing menu prices or contemplating cutting employees. Advocates the increases states as Washington, Florida and Arizona say it’s essential to help with a rising cost of living. very modest increases are not job killers,” Paul the National Employment Law legal co-director said. “They’re not real these are cost living Too sick for too sick at work In some restaurants, the only local ingredients diners are getting are the ones coughed on food by waitress can’t to call in 90 percent of restaurant workers not leave, many under financial constraints have no choice to show at work to make ends meet, if it’s against their better judgement. Katie Van worked as a waitress for nearly a decade before comfortably making a living as a At 29, she has in some of most restaurant such New Orleans New York. She admitted to going to work even though she less than 100 percent, and she knew of co-workers who through shift, despite appearing ill. “I definitely know lot people that would come knowing shouldn’t Syckle “It’s – these are people are actually working with your and they’re sick. It’s said the restaurants she worked at would try conceal its sick workers behind the scenes away from table interactions. But by doing that, they were often put the kitchen food. “They would put you back in the working expo because they want you coughing around the customers, but you were there with all food.” The reason? relying on tips cannot afford to day of Two-thirds restaurant ROC


“It’s an incredibly important bIll. It’s impoRtant For All WoRkerS to hAve a higher miniMUm waGe, but it’s most important fOr thoSe IN the REsTauraNt indusTRy BECauSe ThOse ArE SoMe of tHe lOwest-paYing jobs,” ReDdy SaId.

But some resTAuRant owners Are Already balkiNg aT the leGiSlaTIon. ReStaUrantS in staTEs that Have increAsED the miNImum wagE HAvE resOrted to increasing MEnU Prices or contemPlatinG cUTtING emPloYees. AdvocaTeS for tHE pay incREaSES In sTAtes such as WasHington, FlorIDa aNd ArizOnA saY It’s essEntiaL tO HelP with a risinG cosT of living.

“these vERy modesT IncreasEs are nOt jOb kIlleRS,” PAuL SoNn, THe NATiOnaL empLoyment LAw prOject’S legAL CO-DireCtoR saiD. “They’Re not even real IncReasES, thEse arE realLy coSt Of livIng adjUstmeNtS.”

Too sick for work, Too sIck at work

in sOmE reStAuranTS, the onLy lOcaL ingredIents diNErs ArE GETtIng are the ones being CoUGHeD on to theIr food BY a WaITress thaT cAn’t AffoRD To calL in sICk. with 90 percEnt of rEStAuRant worKeRs not aLlOttEd pAid siCK leaVe, many Under finAnciaL Constraints havE No choice but to SHoW UP aT Work To mAke ends meet, Even IF it’s AgaiNSt TheIR bettEr judGeMEnT.

katie Van Syckle workeD aS a waitRess fOr nearly a decaDe before coMFORtably maKing A LiVIng as a freelancE jourNalist. At 29, shE Has serveD in soMe of AmerIca’s most pROMinent reStaUraNt cItiES, SuCh as New OrleanS ANd NeW YOrk. She aDmiTted to gOinG to WorK evEn Though she Was less tHaN 100 pErCeNt, aNd she KNew of co-wOrKerS wHo wEre woRKing thRough A shiFt, DeSPitE appearINg VISiblY iLl.

“i defIniTeLy knoW a loT Of pEople thAt would coMe iNTo woRk KnOwing thEy shouldn’t be tHeRe,” Van SycklE sAid. “it’s groSS – These are People who are actually worKIng with YouR food, And tHey’re sick. it’s A publiC heALth issUe.”

SuteR said ThE reSTAuranTS ShE woRkEd at would tRY To cOnceaL iTs siCk workeRs behind the scenes aND awAy from table inTerActiONS. BUt bY DoINg tHaT, TheY WEre often put in thE kitchen neAr THe Food.

“They woULd pUt You back In the kiTchen WOrking eXpo becausE they didn’T wAnt yOU CouGhing arounD the custOmers, but yOU were BAcK therE deAling wItH alL the fOod.”

The REasOn? SerVers reLyIng on tIps ofTeN cannot aFford to miss a day of work. TwO-thirdS of reStaUrant workErs SUrvEyed by ROC


“It’s an incredibly impo rtant bill . It’ s i mpo rt antforall workers to have  a higher minimum wage , but  i t ’s m o st  impo rtant f o rt h ose  i nthe  r e st auran t i ndustry  because t hos eare some oft he  lowest-pa yin g jobs,” Red dysaid.
B uts ome r est auran t owne r s arealready b al k ing at the leg i s la tion . Restaurants ins ta t es that have i ncreas ed th e min imu m wage hav eresor t ed to i n cr e a s ing menu prices o r contempla t ing  cutti ng  em p loyees . Adv oc a tes  for the pa y in creases i n stat e s sucha s Washi ngton,  Fl ori da a n dAr izo na say it ’se sse ntial to  h el p wit h ar i s i ng c ost  oflivin g.

“These ve rymode s t i ncrea ses a re n ot  jobkiller s,” P au l Sonn, the Nat iona l Employm ent  L awPr oject ’ s lega l c o-d irector  said.“ The y’ r e no t even real increa se s ,  t hese are  reall y  c os t  of livi ng  ad just m e nts.” 

To o  s ick forwork,t oo  s ick atwo rk

In  s ome  re staur a nts,  the o nly loca l ing r edients diners are getting a r et h eo nesbei ng coughedon t o  the ir f o od  by a wai tress  t h at can’t afford to cal lin sic k. Wi th 90 percent  of restau r a n t worker s no t  a l lotted paid si ck le ave, manyu nder fin ancia l constr aints hav e no choic e b uttosho w up  at work to m a k e en ds  meet,eve n if it ’saga ins t t he ir better  judgeme nt .
K at ieVan S y ckle wor ke d a sa w aitre s s fornearl y ade ca d e b efore c o mf o r tabl yma king  ali vingas a fre elancejournalis t.A t 29 ,sh e has s erved in some  o f America’ smos t prom i n ent rest aurant cities, such asN ew Orle ans  andNewYork. She  ad mitted  to goingto wor k eve ntho u g h she w as  le ss  than 100p e rce nt, a nd  she  knew o f co-workers who w e reworking throu gha sh i f t,  de s pi t e a pp e ari n g  visibly ill.
“I definit el y  k now a loto f p eo ple tha t would  come into wo rk knowin g they sh ou ldn’ t bethere,” Va n Syckle  said. “I t ’s gr o ss  – th ese  are p eo ple  whoare ac t ual ly wo rkingwi th you r foo d,  and the y’re sick. It’s a publi c heal th is sue .”

Suter  sa i d t he restau rant s she work edatwould  tr y  to c once a lits sickwork e rs behind th e s c e ne s and awayf r o m t ableint e ractio ns.But by doing that ,  they were oft en p u t  in  th e  kit ch en near the fo od. 
“ T hey woul dput you bac k in the  k i tchen  worki ng exp o becau s e  t h ey did n’twan t you cou ghi ng aroundth ec ustome rs,bu t youwere b a ck t h e re dealing withall t h e  food . ”
The r ea son? Se r vers  relying o n tips ofte n cann ot a fford  to mis sa dayofwo rk. Two-th i rds of re staur ant wor ke rs s urv eyed b y RO C 


“It’s an_incredibly important_bill. It’s important for_all workers_to_have a_higher_minimum wage, but_it’s most important_for those in the_restaurant industry because_those_are some of the lowest-paying jobs,” Reddy said.

But some restaurant owners are already balking_at_the legislation._Restaurants_in_states that have increased the_minimum wage have resorted to_increasing menu_prices or contemplating cutting employees. Advocates for the_pay_increases in states_such as Washington, Florida and Arizona say it’s essential_to help with a rising cost_of living.

“These very_modest_increases_are not job killers,”_Paul Sonn, the National Employment Law_Project’s legal co-director said. “They’re not_even real increases, these are really cost_of living adjustments.”

Too sick for work,_too sick at work

In some_restaurants, the_only local ingredients diners are_getting are the_ones being_coughed on to_their food by a waitress that_can’t afford to_call in sick. With 90 percent_of_restaurant workers not_allotted_paid_sick leave,_many under financial_constraints_have no_choice_but to show up at work_to_make ends meet, even if it’s against_their better judgement.

Katie Van_Syckle_worked as a waitress_for nearly a decade before_comfortably making a living as a_freelance journalist._At 29,_she has served in some of America’s most prominent restaurant cities,_such as New Orleans and New_York. She admitted to_going to_work_even though she_was_less than_100 percent, and she knew of co-workers_who were_working through a shift, despite appearing_visibly ill.

“I definitely know_a_lot of people that would come_into work knowing they shouldn’t be_there,” Van Syckle said. “It’s_gross_–_these are people who are_actually working with your food, and_they’re sick. It’s_a public health issue.”

Suter said the restaurants_she_worked at would try to conceal_its_sick workers behind the scenes and_away_from_table interactions. But by doing_that, they were often put in_the kitchen near the food.

“They would put you back_in the kitchen_working expo because they didn’t_want_you_coughing around the customers, but you were back there dealing_with all_the food.”

The reason?_Servers relying on tips often cannot afford to miss a_day of work. Two-thirds of restaurant workers_surveyed by ROC