This is why I am very careful where I get food.

I once had a job preparing uncooked food where I wasn't permitted to call in sick under any circumstances. If I did, I would be fired on the spot.

I had to go in, work until my supervisor got there and then he would decide whether I could leave.

I am pretty sure I worked two shifts with a mild dose of influenza. I was sick as a DOG and had no business handling anyone else's food, but if I hadn't gone in I wouldn't have made rent that month and been evicted, so what the heck could I do?

Lean staffing is the problem. (And in my case, a supervisor who wasn't willing to get up early to cover for me if I was sick, because he "wasn't a morning person.")