Good Food
Low wages, high turnover, and burnout are hazards of the restaurant industry
The pandemic has revealed to the outside world what restaurant workers have known for years. It is a system built on low wages, poor job mobility, high turnover, and burnout.
By Evan Kleiman • • 1 min readThe pandemic has revealed to the outside world what restaurant workers have known for years. It is a system built on low wages, poor job mobility, high turnover, and burnout. The industry pays a lot of lip service to sustainable ingredients, but it’s unsustainable for those who depend on it for their livelihoods, often including the owners. John deBary wants to change that. He spent 10 years in the New York hospitality world before he co-founded the Restaurant Workers’ Community Foundation, an organization that aims to address quality-of-life issues for restaurant employees.
The full episode
5 of 6
Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industryYou’re reading this
- 47:37A trip to the Costa Chica region of Guerrero — via Watts
The full episode
5 of 6Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industryYou’re reading this
- 47:37A trip to the Costa Chica region of Guerrero — via Watts