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Behind the Kitchen Door
Book

Behind the Kitchen Door

Cornell UP, 2013 more...


Editorial Rating

7

Qualities

  • Innovative

Recommendation

Americans are rethinking how they eat. They want organic, fresh, local food sourced from humanely treated animals. But sadly, they mostly ignore the people who package, cut, clean, prepare and cook their food. Saru Jayaraman – founder of the Restaurant Opportunities Center (ROC), an advocacy group for restaurant workers – reports that many food industry employees face dangerous, abusive working conditions. She profiles employees who have dealt with stolen wages, underpayment, working when sick or injured, discrimination or sexual harassment. Each chapter offers another sad example. One ray of hope is the ROC, which works “to improve wages and working conditions for the nation’s 10 million restaurant workers.” While cautioning readers that other points of view often counter presentations from passionate advocates like Jayaraman, getAbstract recommends her vivid report to diners and restaurant managers who want to make a difference. If she’s right, even in part, something is rotten in the kitchen.

Take-Aways

  • “Real sustainability” goes beyond local, organic, chemical-free products; it should include better working conditions for those who pack, chop, cook and serve food.
  • Restaurant employees work while sick and injured because they can’t afford to stop.
  • Many restaurant workers live below the federal poverty line.

About the Author

Saru Jayaraman co-founded and co-runs Restaurant Opportunities Centers United, which publishes the ROC National Diners’ Guide for consumers.


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    K. T. 1 decade ago
    It is very sad that society at large likes good food served at restaurant,s but is oblivious of the sufferings of the people behind the kitchen doors.