Rap mogul Rick Ross, right, speaks in a hospitality class hosted by entrepreneur David Grutman.
Chaplin School of Hospitality & Tourism Management, Florida International University (FIU)
Celebrity chef Gordon Ramsay recently pilloried these institutions for saddling students with debt prior to sending them off into a low-wage industry. But many graduates have no regrets.
Stress, poor pay and job insecurity are driving professional chefs away from the hospitality industry in Australia and New Zealand. Tourism is also feeling the impact of the looming skill shortage.
Digital payment methods may automatically prompt you to leave a gratuity.
AP Photo/Nam Y. Huh
Canada is seen as leading the way in banning single-use plastics. But how comprehensive are these actions, and how realistic is the dream of a zero-waste future?
Immigrant chefs feel more constrained in how their food is valued.
Klaus Vedfelt/DigitalVision via Getty Images
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Many restaurant workers see violence as a core aspect of a hardscrabble kitchen culture that has existed for generations.
Jetta Productions/David Atkinson via Getty Images
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
A handful of Black Truffles found whilst hunting with dogs.
Alistair Heap/Alamy Stock Photo
Truffles are one of the world’s most expensive foods and climate crisis is changing the way they grow.
Margot, played by Anya Taylor-Joy, is important because viewers without much experience with fine dining culture, or who empathize with criticisms of it, can relate to her.
(Eric Zachanowich/Searchlight Pictures)
The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
Tipping requires customers to increase the wages of a restaurant’s servers — something that should be the employer’s responsibility.
(Kate Townsend/Unsplash)
Tipping isn’t going to disappear anytime soon, but provinces can do more to protect servers.
A server brings food to a table as people dine at a restaurant in Vancouver in September 2021. For many people, deciding exactly how much to tip in a given situation can be uncomfortable.
THE CANADIAN PRESS/Darryl Dyck
As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Tipping reshapes the relationship between workers and their managers, and workers and consumers. In doing so, it has wide-ranging effects on workers.
(Shutterstock)
Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
COVID guidelines have changed a lot over the past few years as the pandemic has ebbed and flowed.
AP Photo/Jeff Chiu
The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.