Vietnamese restaurants relying on Latino cooks
Posted 02 July 2012 - 09:52 AM
According to this WaPo article, it is:
My question is this - according to this article, this guy is slaving over a hot stove for 60ish hours a week, making about $7.35 an hour. The article alludes to exploitation, and it sure sounds that way to me, but I don't know what cooks in small, local restaurants ordinarily earn. It bothers me to know that some of the places I frequent regularly might be exploiting the labor and I would not want to continue eating at these restaurants if that proves to be true. At first, I thought, well these low-priced places can't possibly pay the same wages that high-end restaurants pay, but they serve far more many people in a day than do the high-end places.
Does anyone know what the going rate is for cooks in small, local restaurants? I mean, it could be that the prevailing wage is itself exploitative, but I'd at least like to know if they are paying the prevailing wate.
Posted 02 July 2012 - 06:15 PM
I have a local place (5-10 Mart) that I believe has an Asian owner & primarily Hispanic cooks, lots of Hispanic dishes, but very good pho. I prefer it to Viet House, further down Rt. 1 (I don't know about their cooks, but my server was Hispanic, last time I was there, & the fried spring rolls were abysmal, totally soaked in oil).
Posted 03 July 2012 - 07:15 AM
-- P. Smith
Posted 03 July 2012 - 11:52 AM
Assistant General Manager
Hilton Garden Inn Washington Dc Downtown
Posted 04 July 2012 - 01:50 PM
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