| Edition |
First edition. |
| Description |
x, 235 pages : illustrations ; 22 cm |
| Note(S) |
Includes index. |
| Summary |
An "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? ... [This book] 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"--Amazon.com. |
| Contents |
Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-n-out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here. |
| Subject(S) |
Restaurants -- United States -- Employees.
|
|
Food service employees.
|
|
Restaurants -- Moral and ethical aspects.
|
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Restaurant management -- Moral and ethical aspects.
|
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Minimum wage.
|
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Discrimination in employment.
|
| Added Title |
New standard for American dining |
| ISBN |
9780199380473 |
|
0199380473 |
|
Other Resources
