Cooks experience desensitization to the ever-present cockroach.
Increased rates of smoking serves as a numbing escape from the chaos of a kitchen.
The celebration of the angry genius chef persona enables and normalizes workplace abuse.
The practice of relying on tips exposes servers to predatory patrons.
Dish washers usually earn the lowest wages despite being the foundation of a successful restaurant.
When ‘tough it out’ is the way of life in a kitchen, workplace injury becomes a risky norm.
Bad management can lead to cooks having to choose between serving rotten food or being fired.
Can’t Stand the Heat
Can’t Stand the Heat examines the unique realities faced by those who work in the food service industry, informed by the high demand for their skills and the contrary position of expendability they inhabit.
