For a week, the NYTimes’ restaurant critic works at the Massachusetts restuarant ‘The East Coast Bar & Grill’, struggling doing the job he’s so often evaluating just as much as the food he’s tasting.
If this is the only thing you read all week, it’s worth reading because unlike Barbara Ehrenreich’s Nickel and Dimed book/essays, this isn’t just focusing on the act of being low waged, but on how being a waiter is a real skill that most people just don’t understand, especially critics.
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