Forked: A New Standard for American Dining
| Author | : | |
| Rating | : | 4.53 (661 Votes) |
| Asin | : | 0199380473 |
| Format Type | : | paperback |
| Number of Pages | : | 248 Pages |
| Publish Date | : | 2014-03-20 |
| Language | : | English |
DESCRIPTION:
Jayaraman believes that elevated standards will ultimately benefit restaurant owners by creating sustainable improvements in employee loyalty, customer service and profits. It promises to peek behind the scenes at restaurants to show how they pay and treat their employees. Will it change how we think of dining out? Author Saru Jayaraman hopes so." --Eater"Jayaraman's well-articulated and -researched argument for higher standards in the restaurant industry focuses on workers over profit and how this approach is more sustainable in the long term." --Library Journal"No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman. This book should inspire all restaurant owners to take the "high road,"
A menu can tell you about the farm-sourced ingredients. A restaurant critic can tell you about the chef. 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.
Saru Jayaraman is Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC United) and a graduate of Yale Law School and the Harvard's Kennedy School of Government. She has been named one of Crain's "40 Under 40," CNN's "Ten Visionary Women," New York magazine's "Influential of New York," and a 2014 White House "Champion of Change." Her work has been profiled exte
this book provides good insight on these dynamics and helps inform consumers on Rob L Very informative book about the economics and history of the food industry and how it relates to the people employed in food establishments. The author tells us about the low road and high road establishments and how the industry has evolved to mostly pay workers low minimum wages or to rely on tips w. Eye-opening for people who eat at restaurants or think about the people who work there. Felix Very readable and full of lots of practical information, plus a history that includes the story of tipping's origins in the post-slavery U.S.And I read a great profile of the author and description of the book in the Sunday New York Times Business section: An Outspoken Force to Give Food Workers a Sea. "Good read!" according to Erin Hewitt. I genuinely enjoyed reading this book. I smashed it in a couple of days, squeezing in reading time between work days. As a former server I lived this life- the struggle of making ends meet when you rely on people's generosity or lack thereof. Jayaraman presents many different ways that the low living