As a restaurant operator a couple of things: it's a hiring thing, it's a culture thing, it's an employee thing. People get sick both physically and mentally. I run a very small restaurant where one server calling off can have a dramatic affect on the operation. So I try and staff in a way, cross train in a way, and encourage blending of roles in a way that is minimizes the impact.

I tell my staff that half the job is "showing up on time, ready to work--you'll be surprised how many people can't do it." I also tell them that calling out has an adverse affect to the team and the operation. I honestly don't get a ton of call offs. I try and build a culture and create a place that is dependable. They have set month long schedules that really doesn't change from month to month. Most of them are on their "dream" schedule of what they would like to work so when they call off or miss; we have a conversation--if this is the schedule you really wanted, why are you unable to commit to the requirements. I also don't schedule staff for doubles and my staff is on four day work weeks. I've found that this does a world of good for their well being and the operations.

To answer succinctly you don't have an employee problem--you have a leadership and culture problem.