The book describes how restaurant workers live on very low wages, and how poor working conditions, including discriminatory labor practices, exploitation, and unsanitary kitchens, affect the meals that are served to all of us. The author, who launched a national restaurant workers organization after 9/11, tells the stories of ten restaurant workers in cities across the United States as she explores the political, economic, and moral implications of eating out.
She explains that what is at stake is not only our own health, but the health and well-being of the second largest private sector workforce—10 million people, many of them immigrants and many of them people of color.
All Unitarian Universalists are invited to read Behind the Kitchen Door as a way to reflect on their own dining out practices and the lives of those who create the meals and serve the food.
The author is cofounder of the Restaurant Opportunities Centers United, an organization working to improve conditions for restaurant workers. The book is a resource for the new minimum wage campaign announced July 18 by the UU Service Committee and the UUA. The campaign has a goal of raising the minimum wage to $10. The book, published by Cornell University Press earlier this year, is available from the UUA Bookstore for $21.95, with discounts for multiple copies.