Scholar describes how high-end restaurants are riven with race and class divisions

• Teresa Cotsirilos

When Eli Revelle Yano Wilson applied for a job as a server at a white-tablecloth restaurant in Los Angeles, management had plenty of questions for him. “Name three brands of IPA,” he remembers them asking. “How would you explain béarnaise sauce to a customer?” A job posting in the window of another restaurant was even… » Read More