Recently I met some of the people who prepare the banchan, butcher and cook the meat. They described a life of blatant wage theft, racial discrimination, constant stress, exploitation and job insecurity, writes columnist frankshyong
If I’m celebrating something, I usually head to 6th Street in Koreatown for one of my favorite meals in this city: Korean barbecue, cooked at a tabletop grill and paired with an endless array of fresh side dishes and sauces.
These issues aren’t unique to Korean barbecue restaurants or exclusive to the restaurant industry. A 2010 UCLA study found that 89% of wage workers surveyed in Los Angeles reported some type of workplace violation. Wage workers in Los Angeles lose an estimated $1.4 billion to wage theft every year, according to KIWA.
But now I know that the restaurant loses a lot of money on banchan, and most of the time the employees aren’t even allowed to eat them. Some places offer as many as 24 side dishes, and now I think about who has to wash all of those dishes, each time, for every table, thousands of tiny plates every night — and again, when people ask for refills. I decided not to order seconds.
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