> I can assure you that American restaurants absolutely will not tolerate a food worker with an active upper respiratory infection.
I think you're speaking with too much certainty here. It really depends on the restaurant's management, just based on my personal experience. Some will just assign people to jobs that aren't customer-facing because they can't afford to be short-handed and it's difficult to get people to come in on their day off.
I think you're speaking with too much certainty here. It really depends on the restaurant's management, just based on my personal experience. Some will just assign people to jobs that aren't customer-facing because they can't afford to be short-handed and it's difficult to get people to come in on their day off.