A former Momofuku employee’s account of a rage-fueled workplace is an all-too-familiar story. But it raises questions about how we treat restaurant staffs in the Covid era.
Source: New York Times
We’ve Heard From Screaming Chefs, but What About Their Workers?
Published in Chang, David (Chef), Chefs, Momofuku Ko (Manhattan, NY, Restaurant), Restaurants, Selinger, Hannah, Waiters and Waitresses and Workplace Hazards and Violations
More from Chang, David (Chef)More posts in Chang, David (Chef) »
More from ChefsMore posts in Chefs »
- Restaurant Review: The $29 Hot Dog at Mischa Is Obnoxious. It’s Also Lovable.
- Alain Sailhac, a Celebrity Chef Who Never Sought the Title, Dies at 86
- Highlights From The New York Times Food Festival
- T-Bar Opens With Elegant Fare in an Upper East Side Townhouse
- Colin Alevras, Inventive New York Chef and Restaurateur, Dies at 51
More from RestaurantsMore posts in Restaurants »
More from Workplace Hazards and ViolationsMore posts in Workplace Hazards and Violations »
- New York Accuses UPS of Seasonal Worker Wage Theft
- Starbucks to Pay $39 Million in Landmark N.Y.C. Labor Law Settlement
- Construction Worker Dies in Fall at NYC Site for Hudson Tunnel Project
- 4 Takeaways From the Times Investigation Into the J-1 Visa Program
- Letitia James Is Accused of Protecting Aide From Harassment Allegations
Be First to Comment