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Title details for Forked by Saru Jayaraman - Available

Forked

by Saru Jayaraman
ebook
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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 2015 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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Publisher: Oxford University Press

Kindle Book

  • Release date: January 14, 2016

OverDrive Read

  • ISBN: 9780199380497
  • Release date: January 14, 2016

EPUB ebook

  • ISBN: 9780199380497
  • File size: 5145 KB
  • Release date: January 14, 2016
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Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Business Sociology Nonfiction Economics

Languages

English

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 2015 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.
Expand title description text
Business Sociology Nonfiction Economics