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Item Information   Copy / Holding Information     Library Journal Review     Table of Contents     More Content       More by this author     Jayaraman, Sarumathi, 1975-     Subjects     Restaurants -- Moral and ethical aspects -- United States.     Restaurant management -- Moral and ethical aspects -- United States.     Restaurants -- United States -- Employees -- Salaries, etc.     Food service employees -- United States.     Wages -- Restaurants -- United States.     Minimum wage -- United States.     Discrimination in employment -- United States.     Browse Catalog     by author:      Jayaraman, Sarumathi, 1975-       by title:      Forked : a new stand...       by call number:      331.7616 J425f     Search the Web     Jayaraman, Sarumathi, 1975-     Restaurants -- Moral and ethical aspects -- United States.     Restaurant management -- Moral and ethical aspects -- United States.     Restaurants -- United States -- Employees -- Salaries, etc.     Food service employees -- United States.     Wages -- Restaurants -- United States.     Minimum wage -- United States.     Discrimination in employment -- United States.       MARC Display

Forked : a new standard for American dining / Saru Jayaraman. by Jayaraman, Sarumathi, 1975- Oxford University Press, 2020. Call #: 331.7616 J425f Subjects Restaurants -- Moral and ethical aspects -- United States.   Restaurant management -- Moral and ethical aspects -- United States.   Restaurants -- United States -- Employees -- Salaries, etc.   Food service employees -- United States.   Wages -- Restaurants -- United States.   Minimum wage -- United States.   Discrimination in employment -- United States. ISBN:  9780190056001 (pbk.) Description:  xiv, 235 p. : ill. ; 21 cm. Bibliography:  Includes bibliographical references and index. Summary:  "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, 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."--Google Books. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Central Library Adult Nonfiction 331.7616 J425f Adult books Checked in Add Copy to MyList

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