Tracie McMillan applies to many Applebee’s restaurants all around New York City, and gets a job as expeditor at the Brooklyn location in Ch. 9. Why does she apply to this restaurant chain, and why does she take this position when the one she really wants is in food preparation (‘prep’)? Also, what are some drawbacks of her kitchen work in Chapters 8 & 9 that she notes are reflective of all restaurant industry workers (excluding upper management)?
