Quote:
Originally Posted by wodin
Mostly in places where eye candy is good for business, it doesn't matter what cooks and dishwashers look like as they don't normally interact with the customers.
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In NYC, dishwashers, busboys and the like are likely to be Hispanic. In fact, the New York Times did an article a while back about the food industry being an entry point for Mexican immigrants, who work their way up from there.
One place profiled was a Jewish deli. The Mexican prep cook spent most of his time turning out Pastrami. But at staff dinner time, he would cook dishes from his native Pueblo state in Mexico. Mexican cuisine has been described by some food critics as a great, undiscovered, sauce based cuisine.
I looked that the pictures of the dishes and the descriptions, and said "I want to go there to eat. But I'll tell them I don't want to eat Pastrami. I want to go downstairs and eat with the staff, and if they're smart they'll back the prep cook in a good Mexican restaurant, and he'll make them some money!"
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Dennis