Saru Jayaraman is the co-founder of ROC, an advocacy group for restaurant workers. In Behind the Kitchen Door, she makes the case that a sustainable food model should include paying a living wage to those who prepare and serve our food in restaurants. In addition, restaurant workers should be provided pay sick days, and opportunities for advancement. (The latter is particularly important for minorities, who typically work the back of the house and are not offered promotions to the front of the house because of skin color).
The author combines research with individual stories from restaurant workers. Accounts of cooks and servers forcing to work while sick (even with Hepatitis, in the case of one Olive Garden restaurant) make a strong argument that healthy workers equal healthier dining conditions for customers.
The last chapter gives suggestions for consumers who wish to make a difference with their dining dollars.
This book is a must-read for conscientious consumers who enjoy eating out.
The author combines research with individual stories from restaurant workers. Accounts of cooks and servers forcing to work while sick (even with Hepatitis, in the case of one Olive Garden restaurant) make a strong argument that healthy workers equal healthier dining conditions for customers.
The last chapter gives suggestions for consumers who wish to make a difference with their dining dollars.
This book is a must-read for conscientious consumers who enjoy eating out.
