"Working nine hours a day, food-cart vendors like Zamir take home as little as $400 to $500 for a six-day week. Many are new immigrants hoping to start new lives. During a brief lull in lunch service, Zamir, 22, told me he served as a translator for U.S. troops in Afghanistan before he was wounded and then awarded a visa to settle here. A generation ago, after a few years of hard work and saving, Zamir could have become his own boss. Sidewalk vending was long an option for immigrants eager to improve their lives. That’s no longer the case. Today’s mobile food vending business is one of day laborers and shift workers who, despite hustling all week long, may not earn minimum wage." - Inside the underground economy propping up New York City's food carts By Jeff Koyen
With the changes in formats occurring at Gawker Media, several of the niche sub-sites are being shuttered. One of the more notable is Jezebel's Kitchenette, which had focused on the trials and tribulations of the food service industry, at all tiers. The highlight of Kitchenette was the regular Behind Closed Ovens column, in which site runner C.A. Pinkham would publish stories of the weird, rage-inducing, and just outright insane world of food service. As a final hurrah, Pinkham has published a list of the best 30 BCO stories from the year, some of which may make you rethink about eating out. [more inside]
Life as a waitress too often means low pay and sexual harassment — When you live paycheck to paycheck, reporting discrimination or harassment becomes complicated. [more inside]
Tip The Pizza Guy is the most exhustive, detailed, old-school website about Tipping and Pizza Delivery I have ever seen. (last seen in 2001 and still being updated.)
Black Chefs' Struggle For The Top With the restaurant industry booming and chefs becoming celebrities and wealthy entrepreneurs, few blacks are sharing in that success, and as young black men and women enter the profession they are finding few mentors or peers. [more inside]
Sysco : whether it's Wendy's, Applebee's, the local diner, a fancy restaurant, the cafeteria, or Guantanamo Bay, it's what you eat. Serving over 400,000 businesses, the "Wal-Mart of Food Service" has all the bases covered, from "Unique 3-D technology gives you the look and texture of a solid muscle chicken breast, at a fraction of the cost" to more gourmet offerings.
Revenge is a dish best served cold. The NY Times [bugmenot ] tables a tasty selection of vindictive waitstaff blogs. MeFi (ahem) servers, past and present, who were your worst customers? And did they get their just desserts?
The Nametag Nation gets a voice online. Retail Workers along with our brethren in food service are the bulk of the nations clock-punchers now, and we've got a lot on our minds. Some sites, like the above linked, offer info on serious concerns. Other sites just let us vent. You may not agree with what we think, but we deserve to be heard from.