The People Behind Your Food Are More Vulnerable Than Ever

Shanita has worked as a server in restaurants for years. The Brooklyn resident, who preferred not to use her last name, says she’s often had to work two, three, and even four jobs just to pay the bills.

When asked whether she’s ever received benefits or sick days, she burst out laughing. “I got fired from a job because I was sick,” she counters.

Shanita is one of 20 workers whose experiences are documented in a new report out today called “No Piece of the Pie: U.S. Food Workers in 2016.”

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