A recent survey conducted by a food and beverage industry publication indicates that more than 60 percent of restaurant workers are foregoing their own meals in order to provide sustenance for patrons. Stephanie Gravalese, who writes about the food, farming, and craft beer industries, reported these findings based on her research. [1] This statistic underscores the challenging financial situation faced by many restaurant employees, as they struggle to balance their personal needs with those of their customers. The survey suggests that a significant portion of workers are sacrificing their own well-being in order to ensure that diners have access to food. [2] and [3] have also covered this story, noting the high percentage of workers who are skipping meals, though they do not provide additional details or context about the reasons behind this behavior. [1]