Behind the Kitchen Door
[Excerpt] How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions - discriminatory labor practices, exploitation, and unsanitary kitchens - affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Houston, Los Angeles, Miami, Detroit, and New Orleans.
The abstract, table of contents, and first twenty-five pages are published with permission from the Cornell University Press. For ordering information, please visit the Cornell University Press at http://www.cornellpress.cornell.edu/.
restaurant; workers; wages; working conditions