In the restaurant world, high staff turnover is the norm. But I'm proud to report that in the three years that Teri's has been open, not one of our employees has left.
Our sick-time policy is one way we show our employees and customers that we value a happy, healthy place to dine and work. When Teri's employees get sick - as we all do from time to time - they can take a day off to get better without worrying about losing wages or not being able to pay their bills.
The policy is an investment that pays us back tenfold. You can't develop customer loyalty with a staff that's constantly relearning the menu and the regulars' names. Paid sick days improve our customer service and help us avoid the cost of recruiting, hiring, and training new workers.
Yes, margins are tight in the restaurant business and other service industries. But the Greater Philadelphia Chamber of Commerce's claim that businesses will go under if they have to provide employees paid sick days is just not true. Teri's is proof of that.
Providing paid sick days is also a way of respecting our customers. It's common sense that workers in restaurant jobs should stay home when they're sick, but in most places, workers have to choose between their health and their paycheck. As a result, many restaurant employees go to work sick to put food on the table for their own families. That can make customers sick - and less likely to come back.
