I was wondering if anyone was willing to share their food & beverage contract? We are working on revamping our program and process and I'd love any recommendations, advice, and examples.
Sara M. Kennedy
Events Manager Crocker Art Museum firstname.lastname@example.org
Sara,I am afraid I don't have anything specific to add to your question and if I am thread jacking, but I would like to add to your query to the list. After the year we have just come through, I have been thinking more and more about the issue of paid sick leave. Most museum professionals get some sort of paid sick leave as part of their compensation and I think it has alters our perception of how prevalent this benefit is. But large numbers of workers in the US don't get paid sick leave, especially in the food service industry and especially for female workers and part time staff. Depending on the region and study, as low as one third of front line food service workers have access to paid sick leave. This means that as high as 2/3rds of front line food service workers do not get paid if they take a sick day. One CDC study on the topic found that, "Twelve percent of workers said they worked when they were sick with vomiting or diarrhea on two or more shifts during the last year." To quote a worker in a local paper, "If we come to work sick, you get sick." This strikes me as problematic in "normal" times, let alone on the leeward side of a pandemic.I think this has enormous implications for museums in terms of who works with our visitors and staff. Setting aside our part time docents, volunteers and contractual educators, all of whom rarely get paid sick leave, what about our floor-staff such as security, retail, and, of course, food service. When employed directly, we should offer paid sick leave, even to part time workers. Not only is it an ethical and equity issue, but also for the health of our other staff and our visitors. But what about contractors who work with our staff and visitors?
Should we require they offer a minimum level of paid sick leave as part of the contract? Do some museums already do this? If so what kind of language do you use?Just food for thought and discussion, so to speak.Matthew WhitePS: Of course there is the issue of heath insurance. Do we want people handing food to our visitors who can't afford basic healthcare? But that's another topic.
Events ManagerCrocker Art Museumskennedy@crockerart.org
American Alliance of Museums2451 Crystal Drive, Suite 1005Arlington, VA 22202