September 30, 2010

The Restaurant Opportunities Centers United and the National Partnership for Women and Families released a report, Serving While Sick: High Risks & Low Benefits for the Nation’s Restaurant Workforce, and Their Impact on the Consumer,¬†was based on the largest sample of restaurant workers and employers ever conducted – 4323 workers surveyed and 240 employers interviewed in eight states – as well as 500 additional surveys focused on health insurance needs of the industry. Serving While Sick demonstrates that a large majority of restaurant workers lack paid sick days and employer-sponsored health insurance, and thus two-thirds reported cooking and serving food while sick, with dramatic impacts on the consumer. Click here for the executive summary.