Why Food Service Jobs Shouldn’t Be Thought of as Temporary | Eater
"This small restaurant tried to remain open for takeout and delivery during the downturn but saw almost no business, leaving staff often alone in the kitchen; one line cook volunteered to be laid off so coworkers could keep the meager hours. The worker, who began in her mother’s restaurant as a teen, describes food-service work as beloved because of the immediate gratification of making something for someone, and notes that the restaurant and bar community has been unusually welcoming to her as a trans woman in a conservative region." - Jaya Saxena
