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Many people go to work even when they are sick. But should this happen in the restaurant industry? As Chipotle found out outbreaks of norovirus, E. coli and salmonella can devastate business. This article discusses the lack of sick leave in the restaurant business and how food workers are the source of about 70% of norovirus outbreaks from contaminated food.

1. By how much, did Chipotle’s outbreaks drag down sales in the last 3 months of 2015 and comparable sales in January 2016?
2. In the Restaurant Opportunities Center survey, approximately how many restaurant workers admitted to cooking, preparing, and serving food while sick?
3. According to the CDC, what does the spread of norovirus cost the U.S. each year in healthcare and lost productivity from foodborne illness?
4. Where you surprised at the amount of paid sick leave for workers across the board, as reported in the article? Why or why not?
5. Discuss the legislative efforts both for and against paid sick leave. Perform a cost/benefit analysis, given information from the article.

Source: Wong, J. and C. Lewis. (2016). No Sick Leave At Restaurants Means More Sick Customers., Feb. 16 (Retrievable online at