Bibliograph

Forked, a new standard for American dining, Saru Jayaraman

Type

Label

Forked, a new standard for American dining, Saru Jayaraman

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Forked

Nature of contents

bibliography

Oclc number

931226651

Responsibility statement

Saru Jayaraman

Sub title

a new standard for American dining

Summary

An "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? ... [This book] 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"--Amazon.com

Table Of Contents

Introduction: Why we are forked -- Casual and family-style restaurants: tipped over the edge. The Olive Garden ; Vimala's Curryblossom Café -- Fine dining: the great service divide. Craft ; The Capital Grille -- Mexican food: climbing the ladder. Taco Bell ; Chipotle -- Burgers, bills, and no benefits. McDonald's ; In-n-out Burger -- A tale of two sandwiches. Subway ; Zingerman's -- The coffee café: a place for debate? Starbucks ; Manifesto Café -- Diners: change is possible. Denny's ; Florida Avenue Grill -- Conclusion: The road from here

Classification