KnifeofBrian on: Calling in sick when you are a chef

What does it take for you to take a day off ill when you are a chef?

Atchoo! What do you do as a chef when you are not feeling very well? Brian Powlett AKA KnifeofBrian tells us more.

Chef down!

I’ll keep this one short and sweet because I feel like crap.

Have you seen that chef meme?

[phone call]

“Chef, I’m not well, I can’t come in…”

“Oh no! Which Hospital are you in?”

“I’m not in Hospital chef!”

“Ok…See you at 4 pm”

https://www.thestaffcanteen.com/public/js/tinymce/plugins/moxiemanager/data/files/chef plus mug.jpeg — The Staff Canteen mug is
essential in the recovery process

How ill do we have to be to be able to take time out? With the recent season of flu, colds and sniffles being upon us. Chefs around the world are trying to be heroes by turning up in kitchens to get their Mise en place done.

Meanwhile, those 9 to 5ers are wrapped up with a Lemsip, Netflix and a thick blanket. They have called in their “Duvet Day” (yes, that’s a thing) With no drama from the Human resources department. They can take the deserved break to recover and feel better.

#chefsdayoff

Jealous, moi? Totally! Too many occasions have I been in a kitchen when I should have been resting. Too afraid to say, “I need my bed”. Dose up on pills and carry on. It’s almost like a badge of honour to be working while being unwell. But who is the mug? We joke about the snowflake/millennial generation, but are they the ones who’ve got it right?

Why bust your ass at work for that £8 per hour, when a day off could be priceless? Living your best life should not involve trying not to sneeze into the Court Bouillon!

Now, obviously, when I talk about being ill, I’m only really talking about mild colds and not full-on Influenza. Here, I’m just really talking about the disparity between the hospitality industry and the office and retail sector. Chefs and service staff have to be sicker than the average to warrant time off. It is frustrating when a co-worker calls in sick, but let’s be honest, we moan about it, but life goes on. The job gets done. Also, when it's sincere, we would all prefer that the sick staff member kept their “dreaded lurgy” to themselves.

And yes. We all know the Environmental Health view on sickness. But here, I’m really just talking about the work/sickness culture. Do you work when you should be recovering? How easy is it for you or your employees to take time off? What can be done to make it easier?

With modern knowledge, we are very focused on the issues with mental health. We know people need to try and speak up when they have a problem and should not be stigmatised for it. But how can we expect this when people are still afraid to call in for the common cold?

I told you that I feel like crap. I’m now heading back to bed. It is my day off anyway, so I’ll be back at work tomorrow. I’d love to spend more time linking in stats and quantifiable research to this blog, but I really don’t have the energy. My wife and kids are giving me zero sympathy. I just want my mummy…..sniff!

IMG tu2vwj — Brian Powlett, KnifeofBrian

Knife of Brian

Knife of Brian is head chef at the Greyhound Ipswich and Knife of Brian Cookery & Catering. He supports CALM (campaign against living miserably) male suicide charity and has just finished his first pop up event at the Suffolk Show and would be a gigolo if he wasn't a chef.

For more blogs like this from Knife of Brian visit his website www.knifeofbrian.co.uk

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.