The NRN 50: Fated for foodservice

The NRN 50: Fated for foodservice

It was in 1955, midway through the Eisenhower Years, when the notion took hold of Skippy Sack. By that time he’d spent several years at a Howard Johnson family restaurant, busing dishes, scraping gum off the undersides of tables, catching his share of cuts, scrapes and burns. He’d worked a second shift without pay for six weeks just to land the kitchen job and its $1.25-an-hour paycheck, a heady step up from the 67 cents an hour he’d earned as a dishwasher.

Now, with his weekly take

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.