Description
Book SynopsisWhen you work in restaurants you think the industry is everything, It's being outside, talking to people, serving people. You feel like you're part of something good. People mostly go out to eat for good stuffproposals, weddings, birthdaysnot to fight. You're part of someone's proposalyou bring the ring in an ice cream cake, you watch her reaction. You feel like you're part of their experience, their special moment, even if the people don't care who you areyou're just the server.
Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it.
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditionsdiscriminatory labor practices, exploitation, and unsanitary kitchensaffect the meals that arrive at our restau
Trade Review
Behind the Kitchen Door is a powerful expose of the labor practices of the contemporary restaurant industry.... Throughout the book, the author brings her points alive by providing profiles and stories from individual restaurant workers.
-- Janice Fine * ILR Review *
For all its talk of organic foods and sustainability, the restaurant industry pays little mind to the health and welfare of its own low-wage employees. In this persuasive volume, Jayaraman draws attention to servers, bussers, runners, cooks, and dishwashers across the country 'struggling to support themselves and their families under the shockingly exploitative conditions that exist behind most restaurant kitchen doors.'... Jayaraman champions employee causes and argues fervently against discrimination, giving restaurant owners, diners, and readers considerable food for thought.
* Publishers Weekly *
The author reveals... [how] many restaurants steal workers' wages and tips, and put white workers in the best jobs out front while assigning those of color to the worst kitchen work. Women are harassed and not promoted. Few food workers have insurance or even sick leave, which is a problem not just for the workers; patrons also suffer when ill workers prepare and serve meals.... This book will leave readers angry at the injustices detailed within, queasy about eating out, and much better tippers.
* Library Journal *
Table of ContentsForeword by Eric Schlosser1. The Hands on Your Plate2. Real Sustainability, Please!3. Serving While Sick4. $2.13—The Tipping Point5. Race in the Kitchen6. Women Waiting on Equality7. Recipes for ChangeAppendix: A Note on Sources and DataNotes
Selected Bibliography
