[quote=So Boerd]
If you don't work in food service, you can see straight, focus, and walk and you're not throwing up, you should probably go to work.
[/quote]

Whatchoo talkin' bout, Willis? Food service has a way higher standard for callouts than almost any other industry I can think of, at least when you're talking decent places with any chef culture at all. You're expected to be in if you are able to crawl out of bed. I've gutted through migraines, ulcerative colitis flareups (that means you're shitting a lot and some of it bloody) and out and out fevers and colds, including ugly chest colds that just linger (wash your hands twice as much, which means that by the end of it, yes, your hands are going to be cracked from all the scrubbing). I've worked with stitches in my hand. I've done a shift in unbelievable pain from a sprained whatever and then, only then, sought medical treatment where they basically threw the painkillers at me, except I then learned that I can't work on my feet with them and so didn't take them while on shift. I know a chef that kept working through five weeks of pneumonia.

The moral of the story is; don't go into food service expecting to get off for evewy widdle ache.

To be fair, food service needs to knock off the macho shit. In some of these scenarios, I've learned my limits and have put my foot down, but yeah, you don't call out because you're feeling fluttery. You call out because your ass isn't able to get out of bed. 

PS. Hangovers are no excuse at all; self-inflicted injury. Having had a full blown degenerate alcoholic chef drinking away in his office, I've become very insensitive to how drunks feel.

PPS. Cutting high school? Go ahead, so long as your grades are up. Cutting college is, regrettably, a much worse habit that can lead to a rut -- you're also paying for it, so not recommended.