Question

In which part of the restaurant do the majority of restaurant workers of color typically work?

1) Front of the house
2) Back of the house
3) Kitchen staff
4) Management positions

Answer 1

Restaurant workers of color are most commonly employed in back-of-the-house roles, such as less-skilled kitchen help and janitorial positions, which are considered lower class due to their invisibility to customers and minimal advancement opportunities.

Step-by-step explanation:

In addressing the question of where the majority of restaurant workers of color typically work, it is important to consider the roles within a restaurant setting. Modern restaurant businesses have a variety of positions such as top chefs, sous chefs, kitchen helpers, servers, greeters, janitors, and management positions. However, it has been observed that there is a divide in the placement of workers based on race, where workers of color often find themselves in certain roles more frequently than others.

Statistics and reports suggest that workers of color are more commonly found in back-of-the-house roles, such as less-skilled kitchen help and janitorial positions. These roles are often considered lower-class and are not as visible to the dining public as compared to the front-of-the-house roles like servers or a greeter at the door. This dynamic can reflect societal patterns and issues related to race, opportunities for advancement, and economic equity within the hospitality industry.