A former Momofuku employee’s account of a rage-fueled workplace is an all-too-familiar story. But it raises questions about how we treat restaurant staffs in the Covid era. By Pete Wells from NYT Food https://ift.tt/2JKhvVY
A former Momofuku employee’s account of a rage-fueled workplace is an all-too-familiar story. But it raises questions about how we treat restaurant staffs in the Covid era. By Pete Wells from NYT Food https://ift.tt/2JKhvVY