fasterinfall

i've always hated the double standard in the restaurant business about being sick. and you, the public(or the 3 to 4 people that read my blog) should probably know this. calling in sick is a huge taboo. a sick day does not exist. In my 8 years as a professional cook i've called in one time, food poisoning. Even was at work at 10am the morning after the Iowa City tornado forced me to evacuate my house. granted, if i had to work on wednesday i would have had no choice but to call in. I'm talking about days like today. I'm feeling slightly better, as in, today i didn't vomit. but other (and i'll be gentle here) "digestive issues" are still around, although not in full force. but enough to be uncomfortable. so i'm not healthy, but i think the general population would agree that they wouldn't want someone in my condition cooking them dinner. (even though i work clean and sanitary) Shit, i wouldn't want me cooking me dinner if i was a paying customer. But like i said you don't call in. so i went in and everyone knew i was sick because i hadn't come in for my birthday dinner and they didn't buy me too many shots that night.

i'm feeling shitty. like can't concentrate, moving slow, shaking hands, stomach . . . chef knew right away, and so did the sous. he said "we'll try and get you out early" which on a friday night would be working the full tour except cleaning, 9-10pm earliest.

After watching me barely be able to eat lettuce with sea salt and extra virgin olive oil and two pieces of wheat bread the sous chef checked over my station and sent me home. phew.

I'm very glad to be home, but that's what you have to do in this industry. suck it up and hope someone notices enough to send you home. my buddy Pete was HIT BY A CAR on his bike ride to work a few years ago, and STILL showed up and set up his station before they sent him home.

that's what's expected.