provide all their employees with healthcare?
If you do, you might be playing with fire as diners in the early 1900s did when Mary Mallon was at the stove. Mary was a cook in New York City from 1900 to 1907. By the end of her career as a cook, over 50 of her patrons had contracted typhoid fever with three fatalities.
While Mary was not a cook in a restaurant, she was a person who handled food. This is a lesson that should not be lost on anyone, who frequents restaurants, pizza parlors, bar and grills, or diners where the owners have famously rejected the concept of providing healthcare for their food handlers.
Eventually, Mary was stopped from her career of unwittingly spreading contagious diseases, but her nickname will live on in infamy: Typhoid Mary.