Summary of Behind the Kitchen Door
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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.
In this summary, you will learn
- How most restaurants mistreat workers,
- What the head of the Restaurant Opportunities Center reports about their working conditions and
- What you can do.
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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5 years agoIt 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.
