Beneath the city's victory over the pandemic and dining's glorious return is great divide between the haves and the have-nots. This new economy reveals the dramatic difference between those who can handle an inflationary shock and those who cannot.
Restaurant menus, from fancy sit-down places to fast food restaurants and even take-outs, are full of tricks to increase sales. But once you notice the visual elements that make up a menu, you'll never be able to unsee them
Workers at the Crown Heights pizzeria Barboncino are organizing a union with Workers United. It would be the first pizzeria of its kind to go union in New York — and perhaps not the last.
Thomas Downing’s Oyster House opened in 1825 in the heart of the financial district. Not only did Downing turn oysters into a delicacy, but he was also the first to dish out fine dining.
Celebrity chef José Andrés, owner of 31 restaurants, has made a name for himself as a philanthropic restaurateur. But while he generates headlines with displays of generosity, his company is quietly trying to block restaurant workers from receiving better pay.
Sherry Linkon and John Russo
Working Class Perspectives
The Bear helps us see the struggles that make work difficult and the commitments that make it meaningful. If we want to understand why work matters, and what workers might be longing for, we have to recognize both sides of this balance sheet.
During the pandemic, many restaurants have re-examined the concept of tipping, which has been shown to create pay inequity and encourage racism and sexism. The solutions are complicated.
The future of an industry in crisis depends on support for the most disenfranchised—its workers. For restaurant workers the current crisis is an opportunity to demand remedies for long-standing ills such as wage theft, safety, abusive management.
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