Dab the ribs with the Dixon’s BBQ house barbecue sauce or bathe the slab in it entirely. Your call. You need at least a touch of its tang to complete the dish, and I dig its caramel sweetness with a coiled bite. It reminds me of Coca-Cola.
Restaurant staffers and owners say this reckoning was a long time coming.
Photos courtesy of Hunky Dory, Sylvain, and HipCityVeg; design by Grace Han for Thrillist
When Emily Blackman was a young server in New York City more than a decade ago, she would frequently get the same question. Well-meaning customers, in an attempt to make conversation, would ask: “What’s your real job?” While many restaurant workers in the city were trying to fund their dreams of being an actor, the implication was that, because of crappy pay and unstable hours, no one would choose to work in food service—that