Have you ever wondered what happens to your dirty napkin after you leave a restaurant? Meet Arrow Linen Supply Company. It’s a family linen supply and laundry business started in New York in 1947 by Ambrogio Magliocco, who immigrated to the United States from Sicily at the age of 17. Today, Arrow Linen is one of the largest restaurant laundry facilities in New York, processing around 400,000 pounds of the city’s dirty laundry every week. But how, exactly, does that happen? Priya Krishna traveled to their 72,000-square-foot facility in Long Island to find out.

Our new series, “On the Job With Priya Krishna,” is about labor and the people who shape what we eat and how we eat, and whose jobs often go unseen. Tune in.

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).