BEHIND THE KITCHEN DOOR SARU JAYARAMAN PDF

But an enormous slice of the food ecosystem is missing from the prevailing sustainability analysis — the plight of people who work in restaurants. In Behind the Kitchen Door , Saru Jayaraman finally reveals what many of the ten million people who work in the rapidly growing US restaurant industry face daily while cooking and serving food. She reframes the meaning of sustainability to include justice for these workers. The stories are sad. Managers refuse to follow through on raises even after promotions.

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But an enormous slice of the food ecosystem is missing from the prevailing sustainability analysis — the plight of people who work in restaurants. In Behind the Kitchen Door , Saru Jayaraman finally reveals what many of the ten million people who work in the rapidly growing US restaurant industry face daily while cooking and serving food.

She reframes the meaning of sustainability to include justice for these workers. The stories are sad. Managers refuse to follow through on raises even after promotions. But management is just part of the problem. While federal law mandates employers pay the difference between lower minimum wage and federal minimum wage, Behind the Kitchen Door tells stories of restaurant managers forcing workers to report that they made the money anyway. Wait staff have three times the poverty rate of the rest of the US workforce.

What she reveals behind the kitchen door is truth: truth about wage theft and tip garnishment, truth about women hosts being forced to flash or kiss their bosses before clocking in or getting paid; truth about the challenges women and people of color face in ascending to management positions; truth about darker-skinned workers consistently being relegated to the back of restaurants. Jayaraman writes of worker-organizers who successfully striked to compel fancy restaurants in Midtown Manhattan to offer overtime, while also mobilizing consumers to write letters to restaurant ownership urging fair wage policies.

She asks readers not just to tip better, but also to be vocal in restaurants: after paying for a meal, talk to management about whether workers have the opportunity to advance, whether they are committed to promoting more women and people of color, whether they are committed to paying fair wages. End Mark.

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Behind the Kitchen Door

What is a sustainable restaurant? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves.

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