"Behind the Kitchen Door is a powerful expose of the labor practices of the contemporary restaurant industry.... Throughout the book, the author brings her points alive by providing profiles and stories from individual restaurant workers." -- Janice Fine * ILR Review * "For all its talk of organic foods and sustainability, the restaurant industry pays little mind to the health and welfare of its own low-wage employees. In this persuasive volume, Jayaraman draws attention to servers, bussers, runners, cooks, and dishwashers across the country 'struggling to support themselves and their families under the shockingly exploitative conditions that exist behind most restaurant kitchen doors.'... Jayaraman champions employee causes and argues fervently against discrimination, giving restaurant owners, diners, and readers considerable food for thought." * Publishers Weekly * "The author reveals... [how] many restaurants steal workers' wages and tips, and put white workers in the best jobs out front while assigning those of color to the worst kitchen work. Women are harassed and not promoted. Few food workers have insurance or even sick leave, which is a problem not just for the workers; patrons also suffer when ill workers prepare and serve meals.... This book will leave readers angry at the injustices detailed within, queasy about eating out, and much better tippers." * Library Journal *
Saru Jayaraman is cofounder and codirector of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, Berkeley.
Foreword by Eric Schlosser1. The Hands on Your Plate2. Real Sustainability, Please!3. Serving While Sick4. $2.13The Tipping Point5. Race in the Kitchen6. Women Waiting on Equality7. Recipes for ChangeAppendix: A Note on Sources and DataNotes Selected Bibliography