Hospitality Workers Reveal Health Care Struggles in New Survey

Asheville, NC – May 22, 2024

Less than one-fourth of Asheville hospitality workers in a recent survey have paid sick leave, and 85% have gone to work sick. The UNC Asheville-UNC Gillings Master of Public Health Program prepared the report “High Stakes, Low Reward” for Just Economics of Western North Carolina, a nonprofit economic development agency in Asheville. In an online presentation, UNC professor Ameena Batada revealed that the research addressed hospitality workers’ experiences with wages, scheduling, and impacts on their health.

The survey, conducted between September and December 2023, received 188 responses from hospitality workers in Asheville. The key findings shed light on the struggles faced by these workers, with over half of the respondents admitting to going to work while sick at least twice in the previous year. Mirada Escalante, a long-time Asheville service industry worker and a member of the Asheville Food and Beverage United collective, described the discussion groups held for the study as resembling “therapy sessions,” allowing respondents to open up about the hardships of working in the food and beverage industry.

One of the primary focuses of the study was the concept of a living wage. Just Economics defines the living wage in Asheville as $22.10 per hour, a figure calculated to enable a single person working full time to afford a fair-market-rate one-bedroom apartment in Buncombe County. The data showed that 70% of respondents, out of 54 who described themselves as earning a living wage, noted a significant positive impact on their health due to the increase. However, challenges persist as many workers still struggle to earn the living wage due to insufficient hours, with over a third of respondents juggling two or more jobs to make ends meet.

Another critical aspect highlighted in the survey was the concerning lack of paid sick leave for hospitality workers. Only 24% of respondents reported having access to paid sick leave, leading to 85% of workers going to work while sick. The pressure to avoid calling out of work, guilt over taking sick days, and the inability to access paid sick leave even if available were prevalent themes in the responses. Many recounted stories of missing work due to chronic illnesses, emergencies, or caring for family members, highlighting the financial strain and stress caused by the absence of paid family leave.

The presentation also addressed the need for policy changes at a local, state, and federal level to support hospitality workers. Efforts have been made to introduce bills for paid family leave and raise the minimum wage, but progress has been slow. Advocates highlighted the importance of enhancing benefits for all employees, ensuring access to paid time off for new parents and those dealing with medical emergencies. The overarching goal is to provide hospitality workers with a dignified standard of living that reflects their essential role in the local economy.