||9 of 9 people found the following review helpful.| the real world of restaurants|By Joe and Lois|I worked as a server in a resort hotel when I was in college, and again in food prep in a college cafeteria as a retiree. It has gotten worse, not better, for these workers. We do take too much for granted when we "eat out." This book holds those doors open and introduces the reader to the life of the servers and kitchen staff.|||"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
"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."-from Behind the Kitchen Door
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitat...
[PDF.vj86] Behind the Kitchen Door Rating: 4.98 (602 Votes)
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You easily download any file type for your gadget.Behind the Kitchen Door | Saru Jayaraman. Just read it with an open mind because none of us really know.
