An edition of Forked
(2016)
Forked
a new standard for American dining
First edition.
by Sarumathi Jayaraman
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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.
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Previews available in: English
Subjects
Minimum wage, Discrimination in employment, Restaurant management, Employees, Food service employees, Restaurants, Restaurants, united states, Personnel, Services alimentaires, Aspect moral, Gestion, Salaires minimums, BUSINESS & ECONOMICS, Labor, POLITICAL SCIENCE, Labor & Industrial RelationsPlaces
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Forked: a new standard for American dining
2016, Oxford University Press
in English
- First edition.
0199380473 9780199380473
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Book Details
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.
Edition Notes
Includes bibliographical references and index.
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| December 17, 2022 | Edited by MARC Bot | import existing book |
| December 17, 2022 | Edited by MARC Bot | import existing book |
| August 4, 2020 | Edited by ImportBot | import existing book |
| July 19, 2019 | Created by MARC Bot | import new book |