![]() While it’s true these issues have plagued restaurants for years, it’s also true that the pandemic exacerbated and magnified many of them. Although farm-to-table dining is trendy now, not every chef is so fastidious about sourcing ingredients, relying on underpaid farm labor. Aspiring kitchen staff will often have to work for free, in unpaid internships or “stages”, at the beginning of their careers. Wage theft and tip skimming are common complaints for front- and back-of-house staff. The restaurant industry has faced problems for decades.
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