Forked A New Standard for American Dining [Hardcover]

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,Forkedis 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.Forkedoffers 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.

Acknowledgements

1. Introduction: Why We Are Forked

2. Casual and Family-Style Restaurants: Tipped Over the Edge
The Olive Garden
Vimala's Curryblossom Caf?

3. Fine Dining: The Great Service Divide
Craft
The Capital Grille

4. Mexican Food: Climbing the Ladder
Taco Bell
Chipotle

5. Burgers, Bills, and No Benefits
McDonald's
In-N-Out Burger

6. A Tale of Two Sandwiches
Zingerman's
Subway

7. The Coffee Caf?: A Place for Debate?
Starbucks
Manifesto Caf?

8. Diners: Change Is Possible
Denny's
Florida Avenue Grill

9. Conclusion: The Road from Here

Index

A revealing expos? of the realities of restaurant work that makes a strong case for reform. --Kirkus Reviews

Well researched. Jayaraman investigates the employment practices of a wide range of restaurants, from fine dining establishments to fast-food chains; the issue that riles her lH