Sick employees should:

Notifying a manager or supervisor immediately if an employee is ill is crucial for maintaining food safety and public health. When a sick employee informs management about their condition, it allows for timely intervention to prevent the potential spread of illness to coworkers and customers. This action demonstrates responsibility and helps the establishment manage personnel resources effectively, such as arranging for substitutes or redistributing workload to ensure operations continue safely.

Taking medication and continuing to work can mask symptoms without addressing the underlying issue, posing a risk to others, particularly in food service where the slightest illness can lead to contamination.

Isolating oneself might be beneficial for the sick employee, but it does not inform the management team that there is a potential risk, nor does it help in controlling the environment in which food is prepared and served. Likewise, trying to work through illness can endanger both the employee's health and that of patrons, as they may not perform tasks effectively while unwell.

Prompt reporting ensures that steps can be taken to mitigate risks, uphold safety standards, and protect the wellbeing of everyone involved in food service operations.