Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

Lawsuit: 'Apprenticeship' to Chef Meant Only Long Hours and Sub-Minimum Wages


Copyright: The New York Times

April 27, 2012


Here’s a variant on the depressingly common phenomenon of restaurants underpaying their low-wage workers: a former employee of the Lower East Side gastropub Spitzer’s Corner has charged in a suit that he was hired into a nonexistent “apprenticeship” and required to work upwards of 90 hours a week for as little as $2.91 an hour. The worker, Edward Kim, said in a statement that the restaurant’s chef, Sung Park, told him would be trained as a skilled chef but instead, the suit charges, required him to perform an “ever-expanding list of duties” that included butchering...


Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.




Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. The Death of the Neighborhood Restaurant
2. Chicago Restaurant Debuts $100 Grilled Cheese Sandwich
3. This Is Why Chipotle Is Totally Unstoppable
4. Cockroaches rain down onto diners from ceiling of celebrity-favorite NYC sushi restaurant
5. Fast Food Restaurants Are Rushing To Offer Booze
6. Why Renowned Chefs Used Kickstarter to Fund Their Restaurant and What They Learned
7. 10 Most Stunning Restaurants In The World
8. The Psychology of a Restaurant Menu
9. Cafeteria employees don't want jobs outsourced
10. Dining Hall experiments with tray elimination

Recent News
Startup Sous Chef brings cooking to Google Glass
Baby lobster population declining in Maine at alarming rate, may prompt menu price hike
Social media bridging the gap between chefs and diners
Ronald McDonald Takes to Twitter, Gets Makeover
Trademarked dishes give brands valuable name recognition
Chefs Gather for James Beard Seafood Policy Think Tank
Check It, Chipotle: Taco Bell Tests Fast-Casual Concept in California
Rutgers experiments with nixing dining hall trays to reduce food waste, costs
NYC Council Pushes Free School Lunch
A big challenge to GrubHub's post-IPO growth? Fax machines




More like this:

Startup Sous Chef brings cooking to Google Glass

Baby lobster population declining in Maine at alarming rate, may prompt menu price hike

Social media bridging the gap between chefs and diners

Chefs Gather for James Beard Seafood Policy Think Tank

Back Of The House: The Life of a Cook's Illustrated Test Cook

Why Renowned Chefs Used Kickstarter to Fund Their Restaurant and What They Learned

Chefs Are Going To Hate This: A Portable Photo Studio For Restaurant Instagramming

Overall Alaska salmon forecast down for 2014

Shrimp Is Big. Now It's Sick. And Really Expensive

Chicago Restaurant Debuts $100 Grilled Cheese Sandwich

Other Topics:

Business & Financial  (1658)

Chefs and Cooking  (1788)

Customer Service  (86)

Design  (21)

Equipment & Supplies  (27)

Food Cost Management  (63)

Food Safety  (200)

HR and Recruiting  (46)

Human Interest  (839)

Interviews  (6)

Legal  (253)

Marketing - Products  (207)

Marketing - Restaurant  (428)

Menu Development  (190)

Nutrition  (920)

Restaurant Management  (80)

Restaurant Spotlight  (85)

Sanitation  (25)

Startup  (20)

Technology  (125)

Trends  (100)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.