Food pricing, tipping, Michelin stars, and migrant workers are all hot topics in the restaurant industry. Recently, I had the opportunity to sit down with Corey Mintz, a renowned food writer and critic, to discuss these issues and gain insight into his perspective.
Firstly, we delved into the controversial topic of tipping. Mintz believes that tipping should not be the responsibility of the customer, but rather the employer. He argues that tipping perpetuates a system where the burden of paying employees falls on the customer, rather than the business owner. This can lead to unequal pay and mistreatment of workers, particularly in the case of migrant workers.
Speaking of migrant workers, Mintz also shed light on the issue of their exploitation in the restaurant industry. He emphasized the importance of recognizing and valuing the hard work and contributions of these workers, who often face low wages and poor working conditions. Mintz believes that the industry needs to do more to protect and support these workers, rather than taking advantage of their vulnerable status.
Moving on to the topic of food pricing, Mintz shared his thoughts on the Michelin star system and its impact on the industry. He believes that the pursuit of Michelin stars can lead to inflated prices and a focus on presentation rather than taste. This can create a disconnect between the food and the customer, as well as exclude smaller, more affordable restaurants from recognition.
In addition, Mintz also touched on the issue of food waste in the restaurant industry. He stressed the importance of reducing waste and utilizing all parts of an ingredient, not only for ethical reasons but also for economic sustainability.
Overall, my conversation with Corey Mintz shed light on important issues within the restaurant industry. From tipping and migrant workers to food pricing and waste, there are many areas that require attention and improvement. As consumers, it is important for us to be aware of these issues and support businesses that prioritize fair treatment of workers and sustainable practices.
