厨师推动全行业改革,解决厨房低薪、压力和不良待遇问题。 Chefs push for industry-wide reforms to fix low pay, stress, and poor treatment in kitchens.

餐馆业退伍军人Kenji Lopez-Alt和Hannah Selinger呼吁进行系统性改革,以解决厨房环境中长期存在的有毒条件问题,理由是压力过大、工资低,以及缺乏尊重是燃烧和高营业率的主要驱动因素。 Restaurant industry veterans Kenji Lopez-Alt and Hannah Selinger are calling for systemic change to address long-standing toxic conditions in kitchen environments, citing excessive stress, low pay, and lack of respect as key drivers of burnout and high turnover. 在由NPR的《指标》主办的讨论中,他们强调需要改善工资、公平的时间安排、改善沟通和领导,将雇员的福利放在优先地位。 In a discussion hosted by NPR’s The Indicator, they emphasize the need for better wages, fair scheduling, improved communication, and leadership that prioritizes employee well-being. 两者都强调,可持续改革需要所有者、管理人员和更广泛的行业承诺将工人视为基本专业人员,而不是可支配劳动力。 Both stress that sustainable reform requires commitment from owners, managers, and the broader industry to value workers as essential professionals, not disposable labor. 虽然一些餐馆正在取得进展,但普遍变化仍然缓慢,突出表明整个部门需要进行文化和结构转型。 While progress is underway in some restaurants, widespread change remains slow, underscoring the need for cultural and structural transformation across the sector.