bread-line or maître d'hôtel

A soup kitchen in Kansas City is fighting the usual stigmatisation associated with such charitable operations by having all the trappings of a formal dining experience, as Bad Ethnography reports. Volunteers act as hosts and servers and patrons are seated and given menus of the day’s offerings to consult. These small dignities are surely rare for the homeless and destitute and the chance to be treated instead of just handled probably returns in spades for the community. A local culinary institute has also joined with this project to give diners who also want to help out in the restaurant training that might lead to gainful employment at some of the city’s other fine establishments. I suspect the measure of satisfied customers—taking pictures of one’s meal—have already been surpassed.  Everything’s up-to-date in Kansas City and I hope that this model spreads.