Ok, so I guess I've got the flu or a cold or something. I've never called in sick in my culinary career yet (all year and a half of it), but I know that as soon as I get there I'll probably just throw up and leave anyway. I work banquets and there's only a couple tastings and a couple parties of 40 plus the cafeteria and lunch buffet during my shift. 1 person can do it but two will be there...on of which had the day scheduled off but he's coming in to pick up hours. I figure it's better so now they don't have to spend extra money from the labor budget for him to come in. I called security at the hotel and left them a message. If you were my banquet chef...would rather me come in and work as much as I can?...or would you rather I stay home and get well to work brunch. I have friday and saturday off...so I don't want it to seem like I'm just calling in to have three days in a row off. I just figure that if I'm coming and dry heaving all day...it's better to not risk contamination of the food.
post #1 of 23
2/1/07 at 2:33am