The History of Unpaid Labor in The Hospitality Industry and New Ways to Address It
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In the fine dining world, the practice of staging has long been a rite of passage for aspiring chefs and hospitality professionals. The term, derived from the French 'stagiaire,' meaning trainee or intern, traditionally involves working unpaid for a period of time in a restaurant kitchen to learn and demonstrate one's skills. This practice is increasingly criticized for its exploitative nature as it demands uncompensated, rigorous labor. Moreover, it perpetuates economic gatekeeping in fine dining, limiting these roles to those with the means to work without pay.
The History of Unpaid Labor in The Hospitality Industry and New Ways to Address It
The History of Unpaid Labor in The…
The History of Unpaid Labor in The Hospitality Industry and New Ways to Address It
In the fine dining world, the practice of staging has long been a rite of passage for aspiring chefs and hospitality professionals. The term, derived from the French 'stagiaire,' meaning trainee or intern, traditionally involves working unpaid for a period of time in a restaurant kitchen to learn and demonstrate one's skills. This practice is increasingly criticized for its exploitative nature as it demands uncompensated, rigorous labor. Moreover, it perpetuates economic gatekeeping in fine dining, limiting these roles to those with the means to work without pay.