This summer, restaurant workers commanded as much attention as chefs.
recently charted the rise of the “imperial chef,” the “lone genius in the kitchen” who “doesn’t just manage the staff behind a great restaurant. Hethe great restaurant”), but I hope we’ll see more food journalism oriented toward the stories of restaurant workers, especially as servers and hosts find themselves at the center of many COVID-era safety regulations.Philadelphia magazine’s “This Could Be the End of Restaurants as We Know Them.
” Alex Tewfik makes an impassioned case for not simply saving the restaurant industry but changing it, arguing that worker exploitation is “baked” into a system that relies so heavily on low-paid workers.
If there’s a good time to reconsider the old models, this it it. What do you think? Email me at [email protected] support helps us deliver the news that matters most.
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