A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal?
From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income?
As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest - and lowest - scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
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Maybe depends on what they were looking for. If they wanted arguments for what the minimum wage might be increased or why tipping leads to social and economic struggles, yes I would. For how exactly to pull it all off, no I would not.
Narrator was the only character
The PDF file for this particular book is not to be found on the product page unlike what is stated in the book itself. This is somewhat important to reference when the author is detailing what is in a particular graph or table.